Cinnamon Vanilla Crepes with Georgia Peaches

If you’re lucky enough to get your hands on the last few peaches of the season, here’s a great way to cook them up for breakfast! Crepes are always delicious with fresh fruit, but sweet, end of season peaches are the best.

crepes with fresh peaches

 

 

 

 

 

 

 

 

Ingredients:

Crepes

  • 1 ½ cups milk
  • 1 cup all-purpose flour
  • 1 Tablespoon oil
  • 2 eggs
  • ¼ teaspoon salt
  • 1 ½ Tablespoon sugar
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla

Peach Filling

The easiest way to make the crepe batter is with a blender. If you don’t have a blender, you can always use a mixer and pour the finished batter into a pitcher for easy pouring.

In a blender or mixing bowl, add milk, flour, oil, eggs, salt, sugar, cinnamon and vanilla. Blend the mixture until well blended and frothy. There shouldn’t be any lumps!

Heat a medium skillet over medium high heat. Melt a small pat of butter in the skillet to your crepes from sticking. Pour 3-4 tablespoons of crepe batter into the skillet. Cook for a few seconds or until golden brown on the bottom and then flip! (Hint: Your first crepe will soak up most of the butter, but your 2nd and 3rd crepes will start looking much more golden brown.)

For the filling, peel and slice your fresh, juicy peaches into a bowl. Add 1-2 tablespoons of sugar and the nutmeg. Mix with a large spoon and make sure peaches are evenly coated. Let them sit for 10 minutes.

Finally, fill your crepes with delicious peaches and sprinkle with powdered sugar!

Recipe and photo property of Jaime Cooks it Up.

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Cilantro Peach Salsa & Grilled Fish Tacos

Georgia peach salsa with fish tacos

Peach Salsa is a delicious topping for tortilla chips, tacos, or grilled fish. Make fresh, Cilantro Peach Salsa at home with sweet, Georgia peaches! Locally grown peaches have a great flavor and make the best salsa. (Hint: Always use fresh peaches.)

Ingredients for Cilantro Peach Salsa:

  • 2 1/2 cups ripe Pearson peaches, diced
  • 1/4 cup red onion, diced
  • 1-2 tsp habanero or jalepeno pepper, minced (2 tsp of habanero will be very spicy, while 1 tsp of jalepeno will be mildly spicy)
  • 1/2 cups fresh cilantro, chopped
  • 1/8 cup fresh squeezed lime juice
  • 1/8 tsp kosher salt
  • 1 tsp sugar

Remove peach fuzz from the peach by gently rubbing with a towel. (You do not have to peal the peaches.) Dice peaches and put in a mixing bowl. Seed and mince peppers. Make sure to mince peppers into very small pieces. Sprinkle 1 tsp of habanero (or jalepeno) over peaches. Add the cilantro, lime juice, salt and sugar. Gently mix together with large spoon. Let sit for a few minutes to allow flavors to blend together.

This peach salsa is great on Chipotle Fish Tacos! Here’s a great recipe for marinated and grilled fish tacos.

Ingredients for Chipotle Fish Tacos:

  • 1-1 1/2 lbs. thick, white fish (Best choices would be Halibut, Mahi Mahi, or Sea Bass)
  • Corn Tortillas, grilled
  • Limes, halved or sliced

Marinade:

  • 2-3 garlic cloves
  • 2-3 whole chipotles in adobo sauce
  • 1 tbs adobo sauce (from chipotle can)
  • 4 tbs olive oil
  • zest from 1 lime
  • 1 tsp ground coriander
  • 1 tbs ground cumin
  • 3/4 tsp kosher salt
  • pinch of black pepper

Blend all marinade ingredients in a food processor. Rub marinade over fish and let marinate for at least 1 hour in the fridge. When finished marinating, grill fish over high heat. (Hint: Use fish basket for easier flipping.) When fish is seared on each side, turn heat down to medium, cover and finish cooking. Grill or warm corn tortillas.

Top with lime and salt to taste. Serve with peach salsa, lime, cilantro, avocado, queso fresco and tapatio! It’s sweet, spicy and delicious!

Photo and recipe property of Sylvia.

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Georgia Caprese Salad Recipe from A Time to Cook

Our friend, James Farmer, is offering a sample recipe from his cookbook, A Time to CookIt’s a peachy, southern twist on a classic caprese salad. Keep this recipe for peach season! And don’t forget to order your copy of James’ cookbook before the end of March!

GEORGIA CAPRESE SALAD, Y’ALL

  • 1 peach
  • Lemon juice
  • 2 small, thin slice pepper jack cheese
  • 4-6 large basil leaves
  • Balsamic vinegar

Halve and pit and juicy ripe peach. A splash of lemon juice will help prevent the peach from browning. Place each peach half on a salad plate. Layer on the slices of cheese and basil leaves, and drizzle with balsamic vinegar. Serve as a pre-dinner salad or accompanying side.

Recipe from: ”A Time to Cook” by James Farmer

 

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Peach Souffle Recipe from Bon Appetite, Y’all

Pearson Farm is privileged to bring you a sample of BON APPETIT, Y’ALL, a taste of Virginia Willis’ southern cookbook! Be sure to check it out on our website! We’re offering 10% off for the month of March.

southern cooking cookbook by virginia willis

Georgia Peach Souffles

  • 3 Tablespoons unsalted butter at room temperature for the ramekins
  • 2-3 Georgia Peaches, peeled and sliced
  • Juice of 1 lemon
  • 1 teaspoon pure vanilla extract
  • 7 large egg whites at room temperature
  • ¼ teaspoon fine sea salt
  • ¾ cups granulated sugar
  • Confectioner’s sugar, for sprinkling

Preheat the oven to 400F.  Generously butter six 8-ounce ramekins.  Set aside on a rimmed baking sheet.

In the work bowl of a food processor fitted with metal blade, pulse the peaches until coarsely chopped.  (no larger than ¼ inch)  Remove ¾ cup of chopped peaches and place 2 tablespoons of them in each of the prepared ramekins.  Set aside.

Add the lemon juice, vanilla extract, and a pinch of salt to the remaining chopped peaches in the bowl of the food processor.  Process until very smooth and pureed.  Transfer 1 cup of the peach puree to a bowl, using any remainder for another use (such as a smoothie).

In the bowl of a heavy-duty mixer fitted with the whisk, beat the egg whites with a pinch of salt on medium speed until foamy.  Add about 1 tablespoon of the granulated sugar and beat on high speed until the whites are glossy and hold stiff peaks when the whisk is lifted.

Add about a quarter of the beaten egg whites to the peach puree mixture and stir until well mixed.  Pour this mixture over the remaining egg whites and fold them together as lightly as possible.

Spoon the mixture into the prepared soufflé ramekins (the mixture should come to the top of each).  Smooth the top with a metal spatula.  Run your thumb around the inside rim of each dish  making a shallow channel around the edge of the batter.  (This will help the soufflés rise up straight and tall.)  Set the filled soufflé ramekins on the rimmed baking sheet.

Bake until puffed, golden, and gently set in the center, 8-10 minutes.  Remove from the oven, sprinkle with confectioner’s sugar, and serve immediately.

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Granola with Blueberries and Pecans

Granola with blueberries and pecans

 

 

 

 

 

 

 

 

This low-fat granola recipe is a great snack for kids. It’s naturally sweetened without processed sugar and has healthy protein from oats and pecans.

Even if you usually buy granola bars at the grocery store, making your own granola is worth it! It comes out of the oven warm, sweet and crunchy. You can store it for 2-4 weeks or share it with friends. (Cute mason jars are optional.)

For an extra crunch, use it as a topping on your yogurt, cereal or ice cream!

Ingredients:

3 cups rolled oats
2/3 cup Pearson Pecans, chopped
2/3 cup sliced almonds
1/3 cup roasted unsalted sunflower seeds
1 cup wheat germ
1/2 teaspoon cinnamon
1/4 cup honey
1/3 cup pure maple syrup
2 tablespoons molasses
2 tablespoons vegetable oil
1 1/2 cup dried blueberries or raisins

Directions:

  1. Preheat oven to 275 degrees F.
  2. Combine the rolled oats, pecan pieces, almonds, sunflower seeds, wheat germ and cinnamon in a large mixing bowl. Toss together.
  3. Heat a small bowl or saucepan on low. Combine the honey, maple syrup, molasses and vegetable oil and stir together. Make sure to keep the temperature low in order to not burn the mixture.
  4. Once the mixture is warm, pour it over the dry ingredients in the large mixing bowl.
  5. Toss or stir until everything is evenly coated with the honey and maple syrup mixture.
  6. Cover a large baking sheet with foil.
  7. Spread granola evenly over baking sheet.
  8. Cook for about 40 minutes or until lightly browned and toasted. Stir occasionally to make sure granola is evenly toasted.
  9. Let cool and toss with dried blueberries or raisins.

Store your homemade granola in a Ziploc bag or airtight container. Enjoy!

Photo and recipe courtesy of Kyra and Jocelyn

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Maple Pecan Crusted Salmon

Maple Pecan Crusted Salmon

 

 

 

 

 

 

 

 

 

Salmon with a sweet and savory maple pecan crust is the perfect way to start off you weekend! It goes perfectly with steamed broccoli, green beans or cauliflower and oven roasted potatoes.

Ingredients:

2 to 2 ½ lbs. fresh salmon fillets
2 Tbsp butter
1/3 cup dark amber maple syrup
1 tsp Worcestershire
½ tsp salt
¼ tsp pepper
½ tsp ground mustard
½ cup Pearson pecan pieces or chopped pecans
Extra salt, for the table
Lemon wedges, as a garnish

Directions:

Melt the butter in a saucepan over medium-low heat. Add the maple syrup, Worcestershire, ground mustard, salt and pepper. Let the sauce melt together until warm, about 3-4 minutes. Set aside and let cool.

Once the marinade has reach room temperature, place salmon in a gallon Ziploc bag and pour marinade over salmon. Seal Ziploc bag and marinate in the refrigerator for 30 minutes to 4 hours.

Pour chopped pecans in a dry skillet over medium heat. Toast pecans until they are warm and nutty. Set aside and let cool. Once the pecans have reached room temperature, chop them finely by hand or in a food processor.

Preheat the oven to 325 degrees F.

Line a baking sheet with foil. Spray a light, even layer of nonstick cooking spray.

Once the salmon is finished marinating, place pecans in a flat, shallow dish. Press the top side the salmon fillets into the pecans, and place fillets on baking sheet. Sprinkle the fillets with just a little bit of salt.

Bake for 20 minutes or until tender and cooked all the way through. Serve immediately with lemon wedges and fresh veggies!

Photo/recipe courtesy of: Mel’s Kitchen Café

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Healthy Granola Bars with Cranberries and Pecans

Granola Bar with pecans

 

 

 

 

 

 

 

 

Photo and recipe courtesy of: Nicole

These granola bars are naturally sweetened with bananas, applesauce and cranberries. There is no processed sugar or artificial sweeteners. (However, we recommend adding a touch of maple syrup or honey for your sweet tooth.)

Nuts, seeds and whole grains support digestive and heart health. Pecans are rich in antioxidants, so these real food granola bars are truly nutritious!

Ingredients:

3 1/2 cups old-fashioned rolled oats
3/4 cup Pearson Pecan Pieces
3 large, ripe bananas
2/3 cup unsweetened applesauce
3/4 cup dried cranberries
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp ground flax seed (or flax meal)
1/2 tsp salt

Granola bar with Pecans

Directions:

Preheat your oven to 350 degrees F.

In a 9×13 baking sheet, lay a silicone baking mat or layer of parchment paper.

Mix oats and pecans. Toast oats and pecans in a large skillet or in the oven on a baking sheet. They should be lightly toasted after a few minutes. Set aside.

Place bananas in a large mixing bowl. Mash the bananas with a fork until mushy. Add applesauce and mix together.

Once the oats and pecans are toasted, pour into a large mixing bowl. Mix in cranberries, flax seed, cinnamon, nutmeg and salt.

Add banana and applesauce mixture. Stir until clumpy and transfer to baking sheet.

Make sure that the mixture is even (see picture). Bake for 30 minutes and then cool. Cut into bars. (It should make about 15 granola bars.)

Store in the fridge or freezer for a healthy snack!

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Oatmeal Baked Apples with Cinnamon and Pecans


Oatmeal baked apples with cinnamon and pecans
Photograph and recipe courtesy of: Marina Delio

Warm baked apples are a comforting breakfast (or dessert!) on a cold, winter day. They are even better stuffed with cinnamon and pecan oatmeal. Here’s a delicious vegan and gluten-free recipe:

Ingredients:

4-6 apples, large enough for stuffing
2 cups oats
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp nutmeg
1 cup and 2 tbsp milk
½ cup applesauce
¼ cup maple syrup
½ tsp vanilla extract
1 tbsp coconut oil
¼ cup Pearson Natural Pecan Pieces
1 tbsp brown sugar

Directions:

Preheat oven to 350 degrees F. Slice the top off of the apples. Scoop out the inside of the apple, including the seeds, with a spoon or knife. Be careful not to pierce the apples, since they will be used as a bowl for the oatmeal.

Mix the dry ingredients: oats, baking powder, salt, cinnamon and nutmeg. In a different bowl mix the wet ingredients: milk, applesauce, maple syrup, vanilla and coconut oil. (Make sure the coconut oil is melted. It only needs to be slightly warm in order to melt.)

Once both the dry and wet ingredients are mixed, combine them into one bowl and mix them together. Fill each apple with the oatmeal mixture. (No need to worry about over-stuffing.)

Place apples upright in a cake pan and bake for 30 minutes.

Wait a few minutes for the apples to cool. Top with chopped pecans and drizzle with honey. For a yummy dessert, serve with vanilla ice cream!

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Easy Pecan Ideas for Your Holiday Recipes

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Sweet Potato Casserole with Pecan Topping

Sweet potato casserole with pecan topping
Image and recipe property of: Melissa Herald

Forget the marshmallows! Try a sweet, crunchy pecan topping on your sweet potato casserole this Thanksgiving. This recipe is not only delicious, it’s also gluten-free and paleo-friendly!

Sweet Potatoes:

4 sweet potatoes (large)
½ cup canned coconut milk
1 Tbsp coconut oil
½ orange, juiced
1 Tbsp maple syrup
1 tsp cinnamon
½ tsp nutmeg

Topping:

¾ cup Pearson Natural Pecan Pieces
1 tsp cinnamon
1 Tbsp maple syrup
1 tsp melted coconut oil

Directions:

  1. Preheat oven to 350 degrees F.
  2. Rinse and peel sweet potatoes; cut into chunks and boil.
  3. When sweet potatoes are finished (soft and easy to pierce with a fork), drain and dump into mixing bowl. Add coconut milk, coconut oil, orange juice, maple syrup, cinnamon and nutmeg. Mix until smooth and blended.
  4. Put mashed sweet potatoes into an oven safe casserole dish. Smooth out the top with a spatula.
  5. In another bowl, combine pecan pieces, cinnamon, maple syrup and coconut oil. Stir until pecan pieces are coated.
  6. Pour pecan topping evenly over sweet potatoes.
  7. Bake for 15 minutes or until brown.

Not on a special diet? Top with brown sugar and cinnamon for a little extra sweetness. Enjoy with friends and family!

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