I love this time of year – peak Farmer’s Market season – tomatoes, zucchini, and especially peaches. And when I think of peaches, I can’t help but think of this song by The Presidents of the Unites States 🙂
We wanted to choose a cookbook that would highlight local ingredients from the farmer’s market, and chose Emeril Legasse’s Farm to Fork. There are so many good recipes in this cookbook!
We started off with a Watermelon Limeade with Tequila as our cocktail. Very refreshing, and highly recommended by everyone (even without the tequila)!
Dee was in charge of the appetizer and made the Tomato, Zucchini, and Leek Galette. Oh. My. Goodness. This was so delicious, and looks pretty easy to make! According to Dee, the hardest part was chopping the vegetables, which can actually be therapeutic in my opinion. And you can’t beat puff pastry as the crust – just roll it out!
Laura was in charge of the salad and made Beet Salad with Cheese Crisps and Walnut Dressing. Even if you don’t like beets you would like this salad – tastes good and is good for you! And, as Laura discovered, there is a difference between sherry vinegar and sherry – you don’t want to confuse the two ingredients or you will end up with something that does not taste very good. Luckily she tasted the dressing before tossing the salad (always a good idea to take a taste of your food before serving to guests).
We served The Ripper from Booker Vineyards with the salad – the grenache really complemented the earthiness from the beets. Yum!
Nancy was the hostess and made the entree – Herb-Crusted Cod with Tomato Tapenade served with Rosemary Roasted Fingerling Potatoes. She had everything prepared ahead of time, and was able to cook the fish quickly after we finished our salads. I need more fish in my diet, and this is something I will definitely be making in the future. So good and fresh! And the potatoes were perfect!
We drank a chardonnay from Whitcraft Winery with the fish – it was delicious! Even if you don’t think you like chardonnay you will like this wine – I kept asking Nancy “are you sure this is a chardonnay?” So good!
Finally, the dessert – and the inspiration for this post’s title. I made Ricotta Napoleons with Fresh Peaches – and the peaches really were the star! This is peak time for them in Illinois – they are so sweet and juicy and just perfect! Also, this dessert can be made ahead of time, and then assembled right before serving, which makes it a good choice for a dinner party. The recipe calls for fresh berries, but you can substitute whatever fruit is fresh and in season. This was my first time working with phyllo dough, and I guess I really didn’t understand how thin the layers were, or how much I needed to buy. Since I was doubling the recipe I bought four packages of phyllo dough, and now I have 3 1/2 packages left – oh well, I’ll just need to make something else!
And you’re welcome for the earworm!