Where a chutney and mustard sauce overlap. Choose a very ripe—even very bruised—peach for easy peeling.
- 1 teaspoon apple cider vinegar
- ½ teaspoon kosher salt, plus more
- ⅓ cup whole grain mustard
- 1 tablespoon finely chopped fresh chives
- Freshly ground black pepper
Using the tip of a paring knife, score an X in the bottom of peach. Cook in a small saucepan of boiling water just until skin begins to peel back where cut, about 30 seconds. Transfer to a bowl of ice water; let cool. Peel and coarsely chop.
Bring peach, sugar, vinegar, ½ tsp. salt, and 2 Tbsp. water to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until peach is very soft and mixture thickens slightly, 5–8 minutes. Pulse in a blender until chunky (do not purée). Transfer to a medium bowl; let cool.
Mix in Dijon and whole grain mustards and chives; season with salt and pepper.
DO AHEAD: Peach mustard (without chives) can be made 2 days ahead; cover and chill. Mix in chives just before serving.
Nutritional ContentCalories (kcal) 34 Fat (g) 1 Sodium (mg) 474 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 1 Saturated Fat (g) 0 Cholesterol (mg) 0Reviews Section
It’s day four of Peach Week 2018! Monday, I shared a tiny batch of Peach Cardamom Jam. Tuesday was all about the Peach Walnut Conserve! On Wednesday, we moved on to Peach Chutney with Toasted Whole Spices. Today is Peach Mustard day.
Homemade mustards are great. Easy to make and super delicious, they are a fun way to bring a little extra magic to your next sandwich. The primary trick I’ve learned over the years of making mustards is that they taste better when you grind or crush the seeds rather than blitzing them in a blender or food processor. It’s more work, but the flavor payoff is really great. The best way to do it is to double up some resealable food storage bags and then bash them with a rolling pin or sturdy bottle.
This blog post was written in partnership with the good people at the Washington State Stone Fruit Growers as part of my role as official Canbassador. They sent me 18 pounds of peaches and asked me to preserve them. I’ll be posting peach recipes all week long, so check back tomorrow for the next installment. For more about Washington State Fruit, follow them on social media!
- 1 tablespoon packed light brown sugar
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- Kosher salt and freshly ground pepper
- 6 bone-in pork rib chops (1 inch thick about 4 1/2 pounds total)
- 1 1/2 cups apple cider vinegar
- 1 cup plus 2 tablespoons peach preserves
- 6 cloves garlic, smashed
- 2 tablespoons Worcestershire sauce
- 4 teaspoons mustard powder
- 3/4 teaspoon red pepper flakes
- Kosher salt
- Vegetable oil, for brushing
- 3 peaches, halved and pitted
- 2 cups finely diced peeled peaches
- 1/2 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon liquid smoke
- 1/4 cup yellow mustard
- 1/2 teaspoon black pepper
- Calories 10
- Fat 0.2g
- Satfat 0g
- Monofat 0.1g
- Polyfat 0g
- Protein 0.3g
- Carbohydrate 2g
- Fiber 0.4g
- Cholesterol 0mg
- Iron 0mg
- Sodium 101mg
- Calcium 3mg
- Sugars 1.6g
Pecan Crusted Chicken with Peach Mustard Glaze Recipe
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I fell in love with this Pecan Crusted Chicken with Peach-Mustard Glaze recipe at a blogging conference a few years ago. The Gaylord Opryland Hotel was kind enough to have the Executive Chef Matthew Foreman write it up for me because it was so delicious.
It is such a flavorful blend and everyone in the family will love it.
Start by making the peach-mustard glaze.
This is an easy step. Just combine everything and blend. Do this first so that the flavors can blend together and set. Salt and pepper your chicken for some flavor!
Mix your pecan panko bread crumb mixture together. You can crumble the pecans even further if you don&rsquot want any chunks. (Pictured at the bottom)
Coat your chicken for baking!
Cook and top with your peach-mustard glaze.
- 1 tablespoon butter
- 1/2 cup finely diced sweet onion (about 1/2 large)
- 1 teaspoon freshly minced garlic (about 1 medium clove)
- 1 1/2 cups roughly chopped peeled fresh peaches (about 1 pound of whole peaches)
- 3/4 cup ketchup
- 1/2 cup bourbon
- 1/3 cup dark brown sugar
- 1/3 cup cider vinegar
- 2 tablespoons honey
- 2 tablespoons molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon habanero hot sauce, plus more to taste
- Kosher salt, to taste
Melt butter in a medium saucepan over medium heat. When foaming subsides, add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add peaches, ketchup, bourbon, brown sugar, vinegar, honey, molasses, mustard, Worcestershire, and hot sauce and stir to combine. Bring to a boil, then reduce heat to low and simmer until peaches have softened and sauce has slightly thickened, about 20 minutes, stirring occasionally.
Puree sauce with an immersion blender, or transfer sauce to the jar of a regular blender, and process until smooth. Season with salt and additional hot sauce to taste. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.
Mix all Vinaigrette ingredients in small bowl with wire whisk until well blended. Set aside.
For the Salad, rinse and drain lentils. Place lentils and water in medium saucepan. Bring to boil. Reduce heat to low cover and simmer 20 minutes or until tender. Drain and rinse under cold water. Let drain 15 minutes.
Place lentils in large serving bowl. Add 2 tablespoons of the Vinaigrette to lentils toss to coat. Add 1 cup of the peaches, 1/4 cup of the pecans, 2 tablespoons of the peppers, 1 1/2 tablespoons of the red onions and another 2 tablespoons of the Vinaigrette toss gently to coat. Refrigerate 1 hour.
Place remaining peaches, pecans, peppers and red onion on top of the lentil salad. Arrange arugula around the lentil salad. Drizzle remaining Vinaigrette over the salad.
Heat oven to 350 F. Lightly grease a 13 x 9-inch baking dish or spray with cooking spray.
Put chicken between sheets of plastic wrap and pound gently just to even out the thickness.
Place the chicken in the prepared baking pan. Brush chicken with a little melted butter and sprinkle with salt and pepper. Bake for 10 minutes.
Meanwhile, combine glaze ingredients stir to blend well.
Coat chicken thoroughly with the glaze bake for 10 to 15 minutes longer, or until golden brown and cooked through. If your chicken breasts are quite thick, they might take a little longer. The juices should run clear when pricked with a fork.
- Cooking spray
- 1 tablespoon olive oil
- 1 (1-lb.) pork tenderloin, trimmed and cut in half crosswise
- 3 tablespoons peach preserves
- 1 tablespoon reduced-sodium soy sauce
- 1 1/2 teaspoons white wine vinegar
- 1 garlic clove, grated
- 1/2 teaspoon sea salt or flaked salt
- 1/2 teaspoon freshly ground black pepper
- Calories 237
- Fat 10.1g
- Satfat 2.9g
- Monofat 5.2g
- Polyfat 1g
- Protein 25g
- Carbohydrate 10g
- Fiber 0.0g
- Cholesterol 78mg
- Iron 1mg
- Sodium 487mg
- Calcium 8mg
- Sugars 9g
- Est. added sugars 7g
Country Ham Biscuits with Peach Mustard
Country Ham Biscuits with Peach Mustard are yeast risen biscuits with country ham and a peach mustard schmear tucked inside.
Country Ham Biscuits with Peach Mustard
By Sue Lau | Palatable Pastime
Welcome to the fifth day of #BrunchWeek! Today I am presenting my recipe for Country Ham biscuits with peach mustard, which is a Southern cuisine classic.
The type of biscuit is called an angel biscuit or yeast biscuit, and utilizes the Red Star yeast which you can mix right into the flour without having to proof it first. These are a little bit different from the usual baking powder type biscuits which rise pretty high. I love baking powder biscuits with gravy, in love with their buttery crumb texture. These biscuits, although a bit flatter, are also incredibly soft, moreso than the baking powder biscuits, and thus being called Angel biscuits for the light and pillowy soft texture.
I cut these a little bit bigger than usual, using a 4-inch round cutter, because I wanted a nice “sandwich” size, but you can cut these any size you like. Many people cut with a floured drinking glass. I know my Mom did back in the day. She used the same glass time and again, being clear Anchor Hocking type glass with a black etched/painted design on it—> very 1960’s. Did you know I think back then she got some of those things out of boxes of laundry detergent? Occasionally the boxes had dishtowels or washcloths as well. I even recall jars of jelly with metal caps on top of children’s juice glasses. It was the wonderful world of freebies back then, although not too many people managed to collect an entire set unless they pieced it together from the yard sales of a few neighbors. But that glass with the black design she kept (all by it’s lonesome) and indeed, it cut out many a biscuit. And nowadays I wish I had the old thing. Not that I would always use it, but there’s a charm to vintage kitchen tools (I collect them) as well as oddball things. Like the aluminum drink thermos (about 2 gallon capacity) that I found at a shop that looked just like the old one my Dad brought along on camping trips as a child. Or the old RC Cola bottle with the aluminum and cork stopper with holes in it. Mom used to fill that one with water and sprinkle my Dad’s shirts with it when she ironed. And while I didn’t get that one either, I did manage to find one similar and it adorns my laundry room as delectable and valuable *junque* (useless things with which I will never part).
But back to the biscuits. The country ham I buy for biscuits is cut in smaller pieces than the steak with the little round bone in it. I’ve discussed country ham with a number of Southern cooks over the years and it seems there is a sort of discrepancy to the amount of salt in this kind of ham. Even less salty it can be a bit of an acquired taste if you’re not used to it. So nibble it and see. You can always soak it in water for a bit and then pat it dry–or just forego the whole idea if you’re skittish and use smoked ham. The difference between the two being that country ham is salt cured and smoked is…smoked. I’m not even sure. Do they even use pink salt in smoked ham? It would explain the pink coloration (pink salt being curing salt and not to be confused with Himalayan salt, which is just pink table salt).
I do like the taste of country ham though. But I generally like it with a flavor that is bland to soft of counterbalance it, like a biscuit, or biscuits with cream gravy, or maybe grits. But for this one I concocted a sweet and spicy schmear made easily with peach preserves and a little mustard: think honey-mustard with the character of a Georgia peach. Once you pike them all together: a soft pillowy split biscuit with seared ham and sweet mustard, everything is copacetic.
Join me tomorrow for the last day of #BrunchWeek when I share my recipe for breakfast egg rolls paired with a Maywine. It is time for #WinePW again after all, and wouldn’t you know it, the topic for pairing wine this month is with brunch. Mother’s love brunch after all, so we celebrate the first meal of the day in style every year. No need to run out to a buffet when you can lavish loving food-kindness on that special woman in your life. Don’t forget to sign up for the #Giveaway if you haven’t already- give the prizes to Mom of nothing else. Moms like pressies more than Hobbits.
Country Ham Biscuits with Peach Mustard
- Servings: 9
- Time: 30mins
- Difficulty: easy
- 1/4 cup peach preserves
- 2 tablespoons whole grain mustard
- 1-1/2 pounds boneless country ham pieces
- 3 cups all-purpose flour (+/- 2-3 tablespoons of flour to adjust if needed)
- 3 tablespoons Dixie Crystals granulated sugar
- 1/2 teaspoon salt
- 1 (1/4 ounce) packet Red Star instant yeast
- 12 ounces buttermilk
- 3 tablespoons melted butter, cooled
- extra flour (to roll out the biscuits)
- extra melted butter (to brush tops of biscuits optional)
- Preheat oven to 400°F.
- Stir together the peach preserves and mustard and set aside to allow the flavors to blend.
- In a mixing bowl, stir together the flour, sugar, salt, yeast, buttermilk and melted butter to form a smooth dough.
- Turn the dough out and knead a couple times: the dough should be just lightly tacky- add a little flour if it is too sticky. Variations in flour or even the weather can set it off.
- Roll out the dough half inch thick on a lightly floured surface.
- Cut out biscuit shapes and place biscuits on a parchment lined baking sheet, rerolling the scraps for an extra biscuit if needed.
- Allow biscuits to rise a little bit in a warm, draft-free location for about thirty minutes.
- Bake biscuits off for about 14-15 minutes or until browned on top.
- Brush lightly with a little extra butter if desired.
- Griddle or pan fry the ham pieces in a small amount of oil for a couple minutes or until browned on both sides.
- Split biscuits and fill with ham pieces and a peach-mustard schmear.
From the kitchen of palatablepastime.com
It’s #BrunchWeek! Are you ready for some fun?
Take a look at what the #BrunchWeek Bloggers are creating today!
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures
BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm
BrunchWeek Breads, Grains and Pastries:
BrunchWeek Main Dishes:
BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee
Biscuit Bar with Flavored Sugars from Sew You Think You Can Cook
Low-Fat Apple Coffee Cake from Hardly A Goddess
Enter the Contest
You can view the awesome prizes HERE (within the recipe post)
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Michigan Asparagus, and Rainier Fruit for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.