Entrance to Central Market

Wow!  That was a blast….being guest chef at Central Market’s Dinner With The Orange Bee. Leading up to class I shared all of the tasty recipes we would make. I wanted to recap the evening, briefly.  Then I”ll be sharing a peachy little recipe with you.

The folks at CM were very easy and pleasant to work with.  All enthusiastic foodies to be sure!Henry, who managed the room turned himself inside out to please me and be sure I liked all that was being done.  He did a fantastic job – kudos to Henry.  Nettie, clearly has a handle on what is going on in the CM kitchen and ran the show, along with Henry, with a smile and a sense of humor. The volunteers who helped prep and set up the entire menu were all friendly, efficient, and hard-working.  Thanks to all of you for making it a fantastically successful time!

Doesn’t this just make you smile?

My beautiful friend, Sondra, who is a long time foodie at CM, introduced me and I could not have been more honored by her introduction.  She even brought along a photo from the early 70’s of our modeling days together.  It helped break the ice and gave folks a laugh and more background about me, The Orange Bee.  Long time friends are treasures, one I hope you are all privileged to have.

The evening moved along without a hitch.  I think at one point someone removing plates from a tall cabinet had a small accident and china crashed to the ground with the sound that only shattering plates can make, accompanied by many oohs’ and uh oh’s.  No one was hurt and we moved right ahead.

This class was a hands on event with all the participants getting to help make each recipe for their table.  In the midst of the participants  scurrying about to find their stations and prepare all the food for their group, the honey tasting table seemed to have a steady flow of tasters.  We sampled a wide variety of honey from all over the world.  Seems the wildflower, orange and lavender may have been favorites, but I especially enjoyed the truffle infused honey and the buckwheat honey.  Both being different, and unique with wonderful earthy flavors.  Of course my favorite honey is that which my bees produce for me.

When it was time for the salad and entrée to be served the guests, all fascinating and fun men and women, took their seats and began to enjoy the delicious food they had prepared, using my recipes.  Conversations taking place at each table, laughter, Henry running around begin sure all was well, pouring wine and making us all laugh.  It was a great night!

It was mentioned that I submit a few more recipes for a future class, possibly in the fall.  You can bet I’ll be on that right away.  I would take great delight in spending many more evenings as the guest of a Central Market cooking school.  Crossing my fingers that I’ll have the honor of sharing another night with those folks.

Now, I’m on to making some freezer jam.  My peach trees are loaded with peaches this year.  I think I’ve already picked about 30 pounds.  I’ll be turning most of them into freezer jam and freezing some slices for my double crust cobbler and pies later in the year.  Today I’ll make about a dozen jars of jam.  But since I hated to leave you without some yummy something to drool over I looked back at June of last year to see what I might share.  Peaches….

Enjoy!

Peaches, Peaches and More Peaches

I have a basket full of peaches!  For the abundance of peaches sitting on my table there are many recipes I could whip up.  Today I chose to make “Peach-Mango Salsa” to accompany the roasted chicken I was preparing for dinner. It is one of those days where I dream up a recipe to facilitate the use of some ingredient on hand – in this case, PEACHES!

This recipe could easily be adapted to your specific taste.  Just use your imagination!  I like Mangos so I decided to add one to the salsa.  Fresh basil, growing on the patio and some fresh ginger add a wonderful flavor and fragrance to this salsa.  The heady, peppery fragrance of fresh basil turns me on and is a perfect companion to the fresh peaches and mangos.  Serve this salsa with chicken, seafood or munch on it with fresh-baked pita chips.  It is a refreshing, summery salsa, sure to bring a smack to your lips and a smile to your face.

Enjoy!

Peach-Mango Salsa

Ingredients:
1/2 small onion, chopped
1/2 red bell pepper, chopped
3 medium peaches, pitted, peeled and chopped
1 mango, pitted, peeled and chopped
2 tbsp. fresh basil, chopped
generous pinch of salt
1 1/2 tbsp. fresh ginger, minced
1 tbsp. lemon juice
2 tbsp honey

Mix all ingredients together and toss gently.