I’ve mentioned before that my husband is a huge peach fan. It isn’t exactly peach season just yet, but frozen peaches make it so we can enjoy them all throughout the year. Luckily, peach season is nearly here (June to September)!
I was contacted about a new cookbook I knew I needed to have in my collection: Just Peachy by Belinda Smith-Sullivan. This cookbook contains 70 peach-inspired recipes allowing home cooks to enjoy warm, summery peaches all year long!
Recipes range from breads, breakfasts, appetizers, entrees and desserts to sauces, preserves, condiments and drinks, plus facts about peaches, information on growing and growers, festivals, a list of all peach varietals and how to use them, and the history of peaches. Did you know that peaches, known as “the fruit of calmness,” are said to reduce anxiety?
I love to use peaches in both savory and sweet recipes and am always interested in incorporating peaches into more dishes. There are a ton of recipes that caught my eye in this cookbook but I decided to make a super simple and versatile recipe in the book: Easy Peach Mustard.
Peach Mustard can be used as an addition to a cheese plate, a dip for pretzels, a spread on sandwiches, or as a sauce on meat. (In fact, I used some of the Peach Mustard to make another recipe in the cookbook – Herb-Crusted Peach Mustard Pork Tenderloin – YUM)
This recipe comes together really quickly, and can be stored in your fridge for up to two months (or, if canned, 12 months).
recipe from Just Peachy by Belinda Smith-Sullivan
Ingredients: (makes about 1 pint)
- 2 very ripe peaches, peeled and chopped
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1/2 cup Dijon mustard
- 1/2 cup whole grain mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cardamom
Add the peeled peaches to your blender and puree until smooth.
Add in your honey, vinegar, Dijon mustard, whole grain mustard, black pepper, and cardamom.
Pulse to thoroughly combine.
Pour into a clean, dry pint jar. Refrigerate until ready to use. A covered container of this mustard kept in the refrigerator will last up to 2 months.
Super simple, right? I love a nice and spicy mustard, but there is also something really amazing about the bit of sweetness in this from the peaches and honey.
It was the perfect accompaniment to the pork tenderloin, but could also be used as a sauce on chicken, burgers, or grilled vegetables.
If you’re a fan of peaches, this cookbook is filled with yummy ideas to add a bit more of your favorite fruit into your meals! Here are just a few of the other recipes found within its pages:
- Buttermilk Peach Waffles
- Hot Curried Peaches
- Mascarpone Prosciutto Peach Crostini
- Peach and Tomato Gazpacho
- Blackened Cod Tacos with Peach Salsa
- Berbere Flat Iron Steak with Honey Grilled Peaches
- Peach Upside-Down Cake
- Peachy Strawberry-Kiwi Sangria
What is your favorite way to each peaches?
Ingredients
- 2 very ripe peaches, peeled and chopped
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1/2 cup Dijon mustard
- 1/2 cup whole grain mustard
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cardamom
Instructions
- Add the peeled peaches to your blender and puree until smooth.
- Add in your honey, vinegar, Dijon mustard, whole grain mustard, black pepper, and cardamom.
- Pulse to thoroughly combine.
- Pour into a clean, dry pint jar. Refrigerate until ready to use. A covered container of this mustard kept in the refrigerator will last up to 2 months.
