1 (14 ounce) can sweetened condensed milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
1 cup light cream
1 tablespoon vanilla extract
1/2 cup chopped pecans
1 cup miniature marshmallows
In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened,
5 minutes. Remove from heat , and allow to cool slightly. Stir in heavy cream, light cream, and vanilla.
Refrigerate until cold. Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer's
directions. Stir in nuts and marshmallows halfway through the freezing process. Source: allrecipes.com
Butter Pecan Ice Cream
1/3 cup chopped pecans
1 tablespoon butter
1 cup brown sugar
2 eggs, beaten
1 1/2 cups half-and-half cream
1/2 cup heavy cream
1 teaspoon vanilla extract
In a small skillet over medium heat, saute pecans in butter until lightly browned, stirring frequently. Set
aside.
In a medium saucepan over low heat, stir together brown sugar, eggs and half and half until smooth. Bring
to a simmer, stirring occasionally, and cook 2 minutes more. Remove from heat and stir in cream, vanilla
and pecans. Pour into ice cream maker and freeze according to manufacturers' directions. Source: allrecipes.com
Georgia Peach Custard Ice Cream
Makes 1-1/2 gallons
1 quart whole milk
1 cup cream or evaporated milk
3 eggs
1 cup sugar
Scald milk and cream. Beat eggs and combine with half of the sugar. Mix flour and salt with remainder of
sugar. Blend all with hot milk and cream. Cook until mixture thickens. Add mashed peaches, vanilla and freeze
in commercial ice cream freezer. Source: Georgia Peach Commission
Grilled Pork Chop with Peach-Sage Salsa
4 servings
4 veal chops (pork chops may be a good
substitution)
1 peach, ¼” dice
¼ red onion, ¼” dice
¼ ea red, yellow, green bell pepper,
¼” dice
6 leaves sage, finely chopped
1 T red wine vinegar
S&P
Season and brush chops with olive oil, grill until done; mix together all other salsa ingredients beforehand
(1 to 8 hours is good); spoon salsa over chop; server with buttered, grilled cornbread. Source: New Jersey Peach Promotion Council (Milford Oyster House)
Roasted Pork Tenderloin with Peach Pico De Gallo
2 Lb pork tenderloin seasoned with salt , pepper,
and granulated garlic
3 fresh peaches diced
1 large shallot diced
3 cloves garlic diced
3 Tab red pepper diced
3 Tab green pepper diced
¼ cup olive oil
4 Tab sherry vinegar
2 Tab chopped fresh cilantro
Salt and pepper to taste
Mix peaches with next nine ingredients in a bowl. Cover and refrigerate for about I hour so the flavors mix
well. Roast pork in oven at 350 degrees for 45 minutes. Let rest in pan for 10 minutes then slice and put
on serving platter. Spoon the peach pico de gallo over the warm pork and serve. Source: New Jersey Peach Promotion Council (Patsey's Cafe)
1 tbsp butter or margarine
Few drops lemon juice
Pastry for 2-crust, 9-inch pie
Fit lower crust into 9-inch pie pan. Blend sugar with salt and flour. Mix lightly with sliced peaches. Fill
crust and dot with butter. Fit on top crust, trim and crimp edges. Cut slices in top crust to allow steam
to escape. Bake in 425º F oven for 40 minutes or until crust browns. Source: New Jersey Peach Promotion Council
Graduate of The Culinary Institute of America
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AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC
Washington, New Jersey 07882
Email: angelfoodpcs@verizon.net
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