Baked Buffalo Wings with Jalapeño Peach BBQ Sauce (serves 6)
Ingredients:
10 chicken wings
1 pound fresh peaches
3/4 cup chopped sweet onion such as Vidalia
1 1/2 tablespoons minced fresh jalapeño with seed
1 tablespoon canola oil
1/4 cup cider vinegar
1/4 cup bourbon
2 1/2 tablespoons honey
2 T molasses
2 tablespoons Dijon mustard
1/4 teaspoon chili powder
1/8 teaspoon dry mustard
1/4 teaspoon kosher salt
1T fresh chives
4 T melted butter.
Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.
Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients (minus the chives) and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutes. Purée in a blender (use caution when blending hot liquids). Add chives. Yield=2 cups sauce.
Preheat oven to 450. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Rinse wings with cold water. Drain and pat very dry. Generously sprinkle with salt, pepper, and paprika and place on a sheet pan taking care not to overcrowd pan. Bake for approx. 35 minutes or until wings are golden, crispy and cooked throughout. Toss wings with 11/4 cup sauce and 4 T melted butter. Serve remaining sauce on side for dipping.
Summer Fruit with Grand Marnier and Chantilly Cream (serves 6)
2 cups fresh blackberries
2 cups fresh blueberries
2 cups freshly sliced peaches
2 tsp minced mint
2 T fresh lemon juice
3 T Grand Marnier
3 T sugar
Combine ingredients and refrigerate for 2-5 hours. To serve, place small amount of berries and juice in a martini glass. Top with Chantilly Cream.
