My good friend Dona Johnson has a garden overflowing with tomatoes and has asked for some new recipes. Here is a favorite of mine that comes from another good friend Kathy Soter. This recipe takes minutes to put together, and is perfect for a hot summer day as no cooking is required! Peaches and tomatoes make a delicious combination; Kathy recommends using white peaches and heirloom tomatoes.
Tomato and Peach Salad
2 large tomatoes
2 ripe peaches
1/2 red onion
2 tablespoons chopped fresh cilantro (or more to taste)
good quality olive oil
1/2 to 1 lime
red pepper flakes
Slice the tomatoes. Peel, pit and slice the peaches. Arrange the tomato and peach slices on a serving dish in a circular pattern, alternating tomato and peach slices.
Very thinly slice the red onion (preferably with a mandolin) and sprinkle over the top. Sprinkle with cilantro. Drizzle generous amount of olive oil over the top. Squeeze lime juice over all (amount needed depends on how juicy your lime is!). Sprinkle generously with red pepper flakes. Season to taste with salt.
Make ahead: Tomatoes, peaches and onion can be sliced and plated up to 4 hours ahead. Cover and store at room temperature. Add cilantro, olive oil, lime, pepper flakes and salt just before serving.
Last March, my husband Robert and I attended a fun event raising money for the Denver Dumb Friends League, called Give PAWS. During the live auction, Robert bid on and won (well, actually drank a lot of wine, then started bidding and somehow won) a 5-course dinner with wine pairings for eight people, provided by Denver’s Gourmet Fine Catering. Last month, we finally cashed in our prize – and it was a truly memorable evening.
We invited 6 foodie friends to join us and enjoy our windfall. The evening started out with passed hors d’oeuvres (sorry, I forgot to take pictures of these – too busy eating all of these scrumptious items! – so you’ll have to use your imagination) paired with a yummy Mionetto Prosecco Brut:
Blackened Rare Ahi Tuna
on a crisp gaufrette with wasabi mayonnaise, soy syrup and pickled ginger
topped with wedged brie and spiced pear & apple chutney
Wild Mushroom and Boursin Corn Fritter
served with a sweet roasted corn and scallion crème friache dipping sauce
Braised Duck Confit on Zucchini Cake
served with sun-dried cherry chutney
It was impossible to pick a favorite – they were all perfectly prepared and oh sooo good!
Next we moved into the dining room . . .
. . . to the first of our five courses – a wonderfully light and flavorful Gourmet Wedge Salad that was paired with a Kim Crawford Sauvignon Blanc 2011:
Wedge of bibb lettuce with candied pecans, sliced green apples and grape tomatoes, drizzled with a fall pear vinaigrette and garnished with herbed goat cheese medallions and bread sticks
Second course was a fabulous Butternut Squash Ravioli, paired with a Fess Parker Chardonnay 2011:
Hand-made winter butternut squash ravioli served with a vanilla bean-vin blanc garnished with toasted pine nuts, shaved grana cheese and chiffonade of fresh sage
Third course was Spanish Sea Bass paired with Chime Pinot Noir North Coast 2009:
Paprika and chive oiled seared sea bass garnished with a fresh cilantro pesto and roasted corn relish and served with marbled purple and gold mashed potatoes
Over halfway now, and everything has been over-the-top fabulous . . .
Fourth course was Petite Filet paired with Francis Coppola Cabernet Sauvignon 2009:
Grilled beef tenderloin tournedos drizzle with a roasted shallot zinfandel demi glace and garnished with fingerling shoestring potatoes
And the finale – Chocolate Dipped Tiramisu paired with Robert Mondavi Masco D’oro 2007. Truly incredible – to die for – I dreamed about it, it was so fabulous!
Individual chocolate dipped tiramisu slice with creme anglaise, seasonal fresh beries and garnished with pulled sugar
Gourmet Fine Catering did an incredible job. Here is our wonderful chef for the evening, Bill:
Unfortunately the photo of our server, Sarah, didn’t come out – but she was great too! They did all of the work from beginning to end, including setting the table, providing all linens, dishware, glassware, cutlery, etc. – and, Robert’s favorite part, they cleaned it all up!
I would highly recommend Gourmet Fine Catering – we had no complaints, and all gave them a 10 out of 10!