Our Cast Iron pan on the gas grill with double filet wood chunks flavoring our smoked peaches into the upside down cake!

Our Cast Iron pan on the gas grill with double filet wood chunks flavoring our smoked peaches into the upside down cake!

Smoked peach upside down cake! Click To Tweet

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Hopefully, you enjoyed our previous segment on adding smoke flavor to seasonal peaches. We sure have had fun providing you with different techniques to add the natural flavor of wood. Now is the fun part where you take those smoked fruit pieces and turn them into something great.

I’m going to introduce you to a super flavorful and balanced peach cake done in the style of the traditional pineapple upside down cake – only with peaches! For this recipe you’ll need three peaches but don’t waste the perfect time to do some extras so you can make all our great smoked peach recipes.

Skillet Cooking

Our cast Iron pan on the grill

#castiron

Be sure you follow our posting on how to smoke peaches on a grill with wood or on a traditional smoker. Our cake recipe starts with 3 tablespoons of butter. Melt the butter and coat a cast iron skillet with it. Be sure to get the butter up the sides of the pan as this will be the non-stick guarantee for removing the cake. Place a ¼ cup of sugar evenly on the bottom of the pan and allow to brown for about 3 minutes. While the sugar is browning, slice the peach halves into ¾-inch thick slices. Once the butter/sugar mixture is ready, arrange the peaches around the edge of the pan on top of the sugar. Then fill the center of the pan with the remaining peach slices. Cook just for a few minutes until the peaches are sweetened by the butter and sugar mixture. Remove the skillet from the heat. Now, time to prepare the cake batter.

Tasting Notes: Keep in mind, we will be cooking the cake on the grill which means you must use a high heat tolerant cookware. Cast iron is ideal for this purpose but feel free to use another piece of cookware that will tolerate a grill or smokers heat.

Our upside down cake on the wood fired grill set up for a two zone cooking method.

#twozonecooking #cheftbertandtom

Upside Down Cake Batter

Our dry ingredients ready to become the dough

#ingredients

The cake batter starts with the dry ingredients. You’ll need a medium bowl for these ingredients. Start by whisking 1 cup of coarse yellow cornmeal with ¾ cup all-purpose flour. Keep in mind, you can use polenta if you prefer. Add 1 teaspoon baking powder, 2 teaspoons chopped fresh lavender or 1-1/2 teaspoons of dried lavender, and 1 teaspoon salt in a medium bowl. Mix well and set aside. Next, we’ll work on the wet ingredients for our batter.

It’s important to mix the wet ingredients separate from the dry to ensure each ingredient is mixed well. Start by getting a large bowl. Add 6 tablespoons of softened butter and ¾ cup sugar to the bowl. With a hand mixer, beat the sugar and butter until pale and fluffy. Get 3 large eggs and add one egg to the batter at a time, beating well after each addition. The batter will slowly become thinner. Mix in ½ teaspoon vanilla extract and ½ cup heavy cream. Now, taking the medium bowl of cornmeal mixture, add ½ the dry cornmeal mixture to the large bowl of wet ingredients. Be sure to use a low setting on the mixer and scrap down the sides of the bowl to get a complete mix. With the batter ready, we’ll be adding batter to our cast iron pan loaded with peaches.

A Beautiful Finish

Our upside down cake baking in the cast iron pan on the gas grill

#castironcooking

What’s great about making cakes in a cast iron pan is generally, the batter is dropped into the pan rather than poured. Using a large spoon, drop the prepared batter over the peaches and spread with a spatula. Time to add flavor to the entire cake by cooking it on the grill with wood chunks in a smoker box.

Cook until a tester inserted in the center comes out clean; this should be 20-25 minutes with a steady grill temperature of 350°F. Transfer the skillet to a wire rack and let stand for 10 minutes. Run a knife or spatula around the edge of the cake and invert onto a serving platter. Tap the bottom of the skillet to release the cake and remove the skillet slowly. Let cool slightly, then serve.

Although this is a sweet cake, I like to add a bit of unsweetened freshly whipped heavy cream. Feel free to change the fruit in the cake to something else that is in season like plums, strawberries, blueberries – you get the picture. For all you camp cooking lovers, this is one to try at the camp as well. Just gather some hot coals and place your cast iron near those coals and you’re on your way!

What’s your favorite iron skillet dessert? Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes. Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® products used in this recipe:

Wood Chunks- Double & Single Filet

For more reading related to

For more reading related to Smoked peaches using our cast iron pan on a gas grill- try these recipes

 

More yummy recipes to try:

-GRILLED PEACHES FOR THE PERFECT SALAD ADDITION

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-ZUCCHINI BREAD & CAKE ON THE GRILL

Dr. Smoke- using our cast iron pan for our smoked peaches!

Dr. Smoke- using our cast iron pan for our smoked peaches!

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WOOD-FIRED APPLES MAKE THE BEST CAKE BECAUSE OF THE UNIQUE FLAVOR BROUGHT OUT BY THE SMOKING PROCESS!

Wood Fired Apple WOOD-FIRED APPLES MAKE THE BEST CAKE

WOOD-FIRED APPLES MAKE THE BEST CAKE

As the second most consumed fruit in the USA, apples are loaded with antioxidant benefits and have been found to have extensive benefit to the colon due to the high level of gut bacteria present in its polyphenols. Plus, this is a fruit that is readily available all year long making it an ideal choice for cooking.

We are taking the Gala variety and putting them over a coal fire for wood-fired flavor in our apple pie cake. Pick your favorite variety of apple and get out the charcoal grill for this fun and simple technique and recipe.

Fire Up the Grill

Fire up the Stok grill

After purchasing 12 apples of your choice, get the charcoal grill going, so the flames can reduce to hot coals. That’s all needed for our apple cooking! Any size charcoal grill will do, including the small portable grill. I use a chimney started to lite charwood from SmokinLicious® as this is my preferred product when I do a short cook fruit or vegetable item. The reason? It is not fully carbonized, so it still releases plenty of flavonoids from the hardwood. You certainly can use a standard hardwood charcoal but add a chunk or two of SmokinLicious® double filet wood chunks to be sure you get a wood flavor.

While the chimney starter is burning down to hot coals, I peel and thinly slice 12 apples. I use a Gala variety for my recipe and a Stôk charcoal grill, equipped with an insert system. I place my sliced apples in the insert vegetable basket for this simple method of wood firing the apples. Just be sure to spray the basket with non-stick cooking spray to ensure the apples don’t stick.

A Cake by Name

With my hot SmokinLicious® charwood producing steady heat, my 12 Gala apples peeled and sliced thin, I’m ready to place the vegetable basket over the hot coals. Remember, apples have a lot of water content, so they will steam initially. The water will attract the smoke vapor and bring great color and flavor. After approximately 10 minutes, I shake the apple slices in the basket to allow them to rotate for even cooking and color. You’ll see the edges become bronzed as they cook. In 20 minutes, these will be ready to go.

wood-fired apples make the best cake

Adding the Ingredients & Cook Time

Our wood fired apples and dry ingredients mixed in the pan ready for baking

After the apples are removed from the grill and cooled slightly, add a teaspoon of cinnamon and 2 teaspoons of fresh lemon juice to maintain color until baked in the oven. Set those aside and gather together 2 cups flour, 1 cup packed light brown sugar, 1 teaspoon cinnamon and 2 sticks of cold butter cut into 8 cubes.

Start by combining 2 cups of flour, 1 cup of packed light brown sugar, and 1 teaspoon of cinnamon. Taking one piece of cold butter at a time, add to the flour mixture, cutting each piece using either an electric hand mixer, 2 knives or a pastry cutter. You want to have pea-size pieces of butter mixed into the flour mixture. Press 2/3 of this mixture into a 9-inch springform pan then add the wood-fired apple slices, spreading evenly in pan.

With the wood fired apple slices nestled in the simple cake batter of flour, brown sugar, and cinnamon, it’s time to top the apples with the remaining 1/3 flour mixture. Be sure all areas are covered. Set the springform pan on the foil lined sheet pan and place in a 350°F oven for 75 minutes. Once cooked, remove from the oven and allow to sit in the springform pan until cool. Just run a knife along the edge of the cake to ensure it will separate from the pan’s ring once removed. Remove the ring when the cake has cooled then sift a ¼ cup powdered sugar on the surface of the cake.

Cake Perfection

Our finished wood fired apple pie cake nicely golden brown

 

After giving Gala apple slices the lick of smoke from our charwood grill, mix together flour, brown sugar and cinnamon with butter for a great cake batter, and baking everything together, the ultimate in apple pie cake is born. With a light coating of powder sugar, the wood-fired apple slices pile high for perfection in the single bite. More like a cobbler batter than cake, you’ll love the simplicity of the construction and the unique flavor a wood fire gives to apples. Perfect anytime of the year, just like apples are, you’ll be the envy of your neighborhood when you fire up the grill for wood infusion to apples. Now you must also prove that Wood-Fired Apples make the best Cake – Enjoy!

The Culinary Crew wants you to know …

… that this recipe can easily be adapted with the substitution of apples with fruits like peaches, pears or even strawberries. This switch will offer more of a traditional cobbler type baking with these moisture rich fruits taking on incredible but delicate smoky flavor.

Visit our narrated video with more pictures and step-by-step instructions.

Press above to visit our narrated video with more pictures and step-by-step instructions.

SmokinLicious® products:

Charwood

Wood Chunks- Double Filet

More recipes to try:

-Our Smoked Carrot Cake

-Smoked Strawberry Napoleon

-A SAVORY TAKE ON THE PANCAKE FROM SMOKINLICIOUS®

 

Dr Smoke- "

Dr. Smoke- “This is a MUST try recipe”!

Refreshing smoked pear salad with gorgonzola and our easy to follow recipe only requires six ingredients.

Refreshing smoked pear salad with gorgonzola and our easy to follow recipe only requires six ingredients.

Try this Smoked Pear Salad With Gorgonzola Click To Tweet

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When your craving salad but our tired of the same boring options, take it a step further and feed all your senses with the Smoke Pear Salad with Gorgonzola from SmokinLicious®!

This is a very simple salad once you’ve followed our segment on smoking fresh pears. With pears in season during the colder months, it’s a great time to get your serving of greens. So, let’s get started with what you will need for Smoked Pear Salad with Gorgonzola:

(more…)

We are showing peaches on the grill for our peaches wood fired recipe along with the finished smoky peach gazpacho in a bowl.

Smoky peaches wood fired is a great way to enhance this fruit. Add as an ingredient in soup for a special flavor touch especially on a hot summer day.

Peaches on the Grill Anyone! Click To Tweet

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(more…)

Fresca Cocktail with Strawberries is very easy. Merely cut your strawberries and place them on your grill to enhance their flavor than process into a flavorful drink.

Fresca Cocktail with Strawberries is very easy. Merely cut your strawberries and place them on your grill to enhance their flavor then process into a flavorful drink.

Smoking Cocktails- Strawberry Fresca! Click To Tweet

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If you enjoy fruity drinks or smoothies, then the Smoked Strawberry Aqua Fresca is perfect! Using seasonal fresh strawberries will bring this to the ultimate flavor height but any store purchased variety will work as well. This is the perfect cocktail for a summer event or as a non-alcoholic refresher on an exceptionally warm summer day. Get ready as we tell you how to do the smoking technique then construct this fabulous drink.

(more…)

Our Finished Strawberry Rhubarb Fool with a Smokey Twist!

Our Finished Strawberry Rhubarb Fool with a Smokey Twist!

Strawberry Rhubarb Fool with a Smokey Twist! Click To Tweet

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Strawberry Rhubarb Fool–Fresh rhubarb means great recipes most of which consist of dessert! This one is no exception. Not only am I going to use smoked rhubarb but I’m including smoked strawberry as well.

This is the SmokinLicious® version of the Strawberry-Rhubarb Fool a popular dessert in late Spring and Early Summer. Our creamy version is taking on a new flavor as we add another element: smoked components. That means you need to smoke the rhubarb and strawberries first, before you make our recipe. You can find our tips on smoking the strawberries and the rhubarb on our Tips and Techniques Blog. Don’t be scared! These are simple techniques you can do on any type of equipment including with a hand held food smoker.

Get smoking your fresh strawberries and rhubarb and then, let’s make the sweetest, creamiest strawberry-rhubarb fool smoker’s style!

Tame Those Flavors

Our Finished Smoked Strawberry on a try

#smokedstrawberry

I find it easiest to work with rhubarb and strawberries when they are cut down in size after the smoking. For me, rhubarb cut into 3-inch lengths and strawberries sliced thin work best for this recipe. Don’t forget to keep any of the juice that comes off the smoked strawberries both during the smoking process and as you prepare the strawberries.

The combination of the tart rhubarb and the sweetness of the strawberry plus the smoky quality from both will produce a perfect balance. Let’s get these two flavors combined to make the perfect fool.

Since rhubarb borders on the bitter, it needs to have some additional sweet added to it. Place your smoked rhubarb cuts which equal about one pound, into a saucepan and add a ½ cup of sugar. Heat on medium high. While that is sweetening and tenderizing, place the smoked strawberries (about 8-10 ounces depending on the size) into a bowl and add ¼ cup sugar, allowing this to dissolve completely. This process will take about 30 minutes. Feel free to adjust the level of sugar in the strawberries based on the sweetness you feel the raw strawberry already presents with as well as your own personal preference.

Our Rhubarb in the pot with sugar added

#Rhubarb

Once the sugar has dissolved in the smoked strawberries and the rhubarb has begun to shred apart, it’s time to remove the rhubarb from the heat. Stir in the sweetened smoked strawberries and transfer to a bowl. Refrigerate this compote uncovered until cold. This will take about 1-1/2 hours though I prefer to leave this overnight. Once the compote is in the refrigerator, place a metal bowl in the refrigerator as well. You will need this to produce the trademark cream-base for our fool dessert.

Tasting Notes: Some find the texture of tenderized rhubarb to be too stringy. If that’s the case, feel free to process the rhubarb in a food processor or blender before combining with the macerated strawberries. Also, depending on the size of the strawberries, you may prefer to leave larger chunks, by halving the berries rather than slicing.

Making a Fool for Me!

Folding the ingredients into a fool

#fool

Time to remove the chilled metal bowl from the refrigerator and add ¾ cup heavy cream and 1 tablespoon confectioner’s sugar. Whisk this together until soft peaks form. Be sure you don’t over beat the mixture or you will lose all the air that makes this whipped cream. Set aside 1/3 cup of the cold smoked compote which will be used for topping the finished dessert servings. Take the rest of the compote and fold into the whipped cream just until the mixture looks streaky. Spoon into serving glasses or bowls and refrigerate at least 1 hour or overnight.

Whenever I need a simple and quick dessert that looks elegant, I love to make a fool. If I’m serving a more formal event, I prefer to serve these in stemmed glasses like a martini glass. For a family barbeque or daily dessert, small bowls work well or even clear throw away cups or bowls. Once the cream and compote mixture are spooned into the serving vessel, top with about a tablespoon of reserved compote. I prefer to add mint leaves to finish this off. Strawberry-Rhubarb Smoked Fool – a simple yet elegant looking treat that everyone is going to love!

Tasting Notes: Here’s a tip: this can be served cold or you can freeze it for a super cold treat on a really hot day. The frozen rendition will remind you of a semifreddo or frozen yogurt treat.

What’s your favorite fool recipe? Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes. Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

SmokinLicious® Products:

Wood Chunks- Double Filet

Wood Chips- Minuto® and Piccolo®

For more reading related to Strawberry Rhubarb Fool and try other recipes! Don't forget to share your experience

For more reading related to Strawberry Rhubarb Fool and try other recipes! Don’t forget to share your experience

 

Other smoky desserts you might enjoy:

-STRAWBERRY SEMIFREDDO GETS SMOKY

-SMOKED STRAWBERRY HAND PIE

-Smoked Strawberry Napoleon

Dr. Smoke you must try this Strawberry Rhubarb Fool with a Smokey Twist!

Dr. Smoke you must try this Strawberry Rhubarb Fool with a Smokey Twist!

Smoked Strawberry Napoleon

Smoked Strawberry Napoleon

Let's make Smoked Strawberry Napoleon Click To Tweet

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(more…)

All the supplies you need to add a smokey flavor to this wonderful fruit- strawberries for Smoked Strawberries

All the supplies you need to add a smokey flavor to this wonderful fruit- strawberries for Smoked Strawberries

Smoked Strawberries with a Hand Held Smoker Click To Tweet

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Fresh strawberries are pretty much available all year, so why not do something different with this fruit favorite and try your hand at smoking them! One of the easiest methods for controlling the smoke level to a fruit is to use a hand held food smoker.

(more…)

These finished apples get smoky are a wonderful fall treat!

These finished smokey baked apples are a wonderful fall treat! Easy to do on the gas grill with a two-zone cooking method with wood chunks.

SEASONAL SMOKEY BAKED APPLES WITH SWEET STUFFING

listen to the audio of this blog posting

Listen to the smokey baked apples blog!

The apples we bought at the Farmers Market

Apple season is here and I’ve found some beauties to make a simple but super sweet and flavorful recipe. And of course, I’m taking it to the grill to let the apple get a kiss of smoke while tenderizing. With so many varieties of apples available, you can pick your favorite and use this filling for the perfect stuffed apple.

In my home state of New York, there are over 25 varieties of apples. Since these can be cold stored, they are available year-round but there is nothing like the fresh harvest. In fact, controlled atmosphere storage was pioneered in New York State.

Whether served as the dessert or a sweet side dish is up to you but either way, you’re going to love the ease of making this dish and consuming all its seasonal goodness. Pick your favorite variety of apple and get ready to stuff them with goodness everyone is going to love! Smokey baked apples done on the grill, cleanup is a breeze!

Apple Preparation

Smoke coming from our wood chunks! Using a two zone cooking method

 

I’ll be using my gas grill for this recipe so I start by lighting only half the burners on my grill which I’ve added a smoker box that contains 3 hardwood chunks. This will provide for the great smoke flavor to the apples. While the grill heats up to about 375°F, I prepare the Macintosh apples. First, wash and pat dry the apples. You can use an apple corer to remove the core but note you do not want to produce a clean hole through the entire apple. We want to produce an opening for adding the stuffing but we don’t want it to run out of the apples. I like to use a small, sharp knife, cut into the apple stem end about ¾-inch from the stem making a circle. Remove the core membrane and seeds leaving a firm base to the apple for filling.

Tasting Notes: Although I’ve selected Macintosh apples to know any variety will do. Just note, if the apples are significantly larger, you will need to make an additional filling.

Sweet Stuffing

our sweet stuffing in the mixing bowl

With our apples cored, it’s time to make the sweet filling before heading to the grill. First, know I like to use a disposable foil pan to make clean up a breeze. In that pan, I place a roasting rack so the apples will be exposed to radiant heat all the way around the apple. I’m making ten stuffed apple but I will give you the ingredients needed for making eight apples.

Place 1 stick of softened butter in a bowl. Add 1 cup of light brown sugar, ½ cup chopped pecans, and 1-1/2 teaspoons of ground cinnamon. I prefer to mix this with my hand to ensure good distribution of the ingredients. Taking a small amount of the mixed filling, I form a log shape and insert into the apple opening, pressing down to make sure this is filled to the top of the apple. Once all the apples are filled, I head to the grill with my pan.

 

Tasting Notes: The stuffing for this apple recipe can be easily modified. Feel free to swap the pecan for another nut like walnut, hazelnut or almond. For spices, consider adding ginger, allspice, and clove either in addition to or in place of the cinnamon.

No Fuss Grilling

Our Smoker box with wood chunks for smokey flavor

Once at the grill, I check to ensure my wood chunks are smoking well. I place my pan of prepared apples on the unlit side of the grill and pour enough water into the pan to coat the bottom by about 1-inch. This will allow moisture into the cooking area to get the apples very tender in a short amount of time. I usually check the apples after 45 minutes and rotate the pan if needed. When the apples are tender and the filling browned, these are ready and can be removed from the grill-#grilledapples.

Tasting Notes: Note that if you elect to use a charcoal grill the smoke infusion produced will be stronger. You are encouraged to still use a two-zone set up on the charcoal grill to keep the sugars from burning.

 

Serve ‘Em Up

Once the apples are tender and the filling browned, it’s time to remove the apples and prepare to serve them. There are many options for an accompaniment to the apples. Today, I’m using a vanilla bean ice cream that I’ve sliced into wedges. Certainly, the apples can be served with whipped topping, another flavor of ice cream, a vanilla custard or pudding, or even a slice of hard or rind cheese. These are best if served warm. Don’t forget, if any filling is left, add to a pureed squash for another great recipe. That’s why I always make extra!

our finished smokey stuffed apple!

our finished smokey stuffed apple!

SmokinLicious® Products used in this recipe:

Wood Chunks- Double & Single Filet

For more reading related to winter squash and other grilling/smoking techniques- #wintersquash

For more reading related to smokey #stuffedapples and another grilling/smoking techniques

Related reading:

-WOOD-FIRED APPLES MAKE THE BEST CAKE

-Smoked Strawberry Napoleon

-ACORN SQUASH- SWEET & SMOKY

-STRAWBERRY SEMIFREDDO GETS SMOKY

Dr. Smoke-Seasonal Apple cake with a special smoky twist!

Dr. Smoke-Seasonal smokey baked apples with wood chunks on the gas grill!

Our Grilled Peaches for the perfect salad addition with sweet onion, Tomatoes, and fresh herbs!

Our Grilled Peaches for the perfect salad addition with sweet onion, Tomatoes, and fresh herbs!

GRILLED PEACHES FOR THE PERFECT SALAD ADDITION

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If you’ve been a follower of our recipes and techniques for a while, then you’re aware of our preference to grill, smoke, coal cook, and ember fire in-season produce. Peaches are no exception!

I’ve got my two quarts of fresh peaches and a plan to grill these on the charcoal grill using charwood coals. Then I’ll use my luscious smoked peaches in a salad that features two additional seasonal ingredients – tomato and shallots.

Get your chimney starter of charwood or charcoal and meet me at the grill for this quick technique and recipe featuring peaches.

Fire Up the Grill!

Whenever you use the charcoal grill, it’s always best to get it lit about 30 minutes ahead of cooking. I’m using a kettle-style grill made by Stôk that has a removable center grate for an assortment of inserts. I won’t be using any inserts for this cook as my peaches will stay in a disposable foil pan for easy cooking and removal.

Start by placing charcoal or charwood in a chimney starter. Place a Fire starter in the charcoal area of the grill and place the filled chimney starter over the starter. Lite the Fire starter and allow to remain in place until all the charwood has ignited and started to reduce to hot coals. While that’s burning, let’s prepare the peaches. Be sure you have a couple of wood chunks available to add to the coals when we are ready to grill. I like to use the single filet wood chunk size from SmokinLicious®.

Tasting Notes: there are differences in charcoal so be sure to use a natural charcoal or charwood product rather than briquets as briquets will produce more heat than you need.

Perfect Peach Bites

With our charcoal grill going, it’s time to start on the peaches. There are a few ways to remove the skin from peaches including placing them in hot water for a few minutes then removing and placing in a bowl of ice water. The skins will just peel off. I’m an old school so I use a sharp paring knife and just remove the skin.

Once the skin is removed, it’s time to cut the peach into bite-size pieces. You can easily cut around the pit and cut those slices into pieces. Place all the pieces in a foil pan in an even layer.

Tasting Notes: Try to purchase peaches that have some firmness to them if you don’t plan to grill them right away. The peaches should have no bruising and have a slight give when touched. Too soft and those peaches won’t hold their shape when exposed to the grill’s heat.dicing the peachs in preparation for the smoker

 

Smoking Process

With the peaches prepared, time to take them to the grill. Pour the chimney of hot coals into the grill’s charcoal area and add the wood chunks. Add the pan of prepared peaches and placed the lid on the grill. Be sure the outtake vent on the lid is ½ way open. The intake vent at the charcoal area should be ¼ way open. Now allow smoking for 15 minutes prior to checking. Remember, we want to add smoke without reducing the peaches to a puree.

Tasting Notes: Since peaches contain 89% water, they take in the smoke vapor extremely well. Keep that in mind when you select both the charcoal and wood. Remember, oak based charcoal tends to burn hot and has a stronger undertone to fruit.

ingredients table

 

Final Salad Prep- Grilled Peaches for the perfect salad addition!

While the peaches are absorbing all that great smoke flavor, return to the kitchen and prepare the remaining ingredients for our salad.

You’ll need:

  • 1 lb. tomatoes cut into 1/2’” pieces; or if using cherry or grape tomato, halved
  • 3 tablespoons extra virgin olive oil, plus additional for final drizzle
  • 2 tablespoons rice vinegar
  • ½ teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 shallot, sliced thin
  • fresh mint leaves torn
  • salt and pepper

I start by slicing my tomatoes in half, then add a teaspoon of salt to them while sitting in a colander so I can render some of the water.

the ingredients in the serving bowl and ready to add the dressing

While the tomatoes sit, I start slicing the shallot into thin strips. At this point, you’ll want to check the peaches. They should be close to or ready to remove from the grill. I like to place them in the refrigerator for about 10 minutes to cool them down for the salad. While that’s happening, let’s prepare the vinaigrette.

I prefer to mix all the vinaigrette ingredients in a measuring cup so I can easily pour it to the salad right before serving, to keep the tomato and peach from getting too soggy. Start with the extra virgin olive oil and add the rice vinegar. Next, the lemon zest, lemon juice, salt, and fresh pepper. Whisk it all together and set aside while you combine the salad ingredients.

Tasting Notes: you can substitute cider vinegar for the rice vinegar and any color of tomato will do though I lean toward the reds and purples to give a color contrast from the orange peach.

Smoked peaches go into the serving bowl first, following by the tomatoes, and shallots. Pour the vinaigrette over the salad within an hour of serving and top with the torn mint leaves. A perfect balance of sweet, tart, smoky, and refreshing. An easy method and recipe you can have in 60 minutes. I love peaches so try our grilled peaches for the perfect salad addition for your next dish to pass! You will tantalize the guest taste buds!

SmokinLicious products used in this blog:

Charwood

Wood Chunks- Single Filet

Additional reading:

-PEACHES WOOD FIRED FOR A SMOKY FLAVORFUL GAZPACHO

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

-RASPBERRIES GO TO THE GRILL– FOR THE ULTIMATE MINI TART APPETIZER

-GRILLED PEACHES FOR THE PERFECT SALAD

Dr. Smoke add some mint, onions and tomatoes to Grilled Peaches for a perfect salad addition!

Dr. Smoke add some mint, onions, and tomatoes to Grilled Peaches for the perfect salad addition!

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