Fredericksburg Cooking Academy

Printable Recipe: Peach Pit Smoked Salmon 
Recipe By     : Jacque’ Rudman
Serving Size  : 8 

Amount         Ingredient 
1         side  Salmon — boned
4         peach pits — dried and cracked
1/2     cup  mesquite chips
8         slices  lemon
8         sprigs  fresh thyme
1/4     cup  olive oil — cold pressed
           salt and pepper — to taste

• Oven smoke using a ready made aluminum smoker unit, or outdoor smoker.
• Crack & crush dried peach pits for bottom of smoker.
• Line pan with foil and place salmon skin side down.
• Rub 1/2 cup of olive oil on salmon, salt & pepper, then lay lemon slices and sprigs on top.
• Bake smoker unit in pre-heated oven on 450 degrees for 12 minutes. Check for doneness…white around edges.
• Lift salmon from foil with spatula to serving dish, drizzle remaining olive oil & serve with slaw.

Per Serving (excluding unknown items): 84 Calories; 7g Fat (64.0% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 9mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat.

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Courtesy of Fredericksburg Cooking Academy

Printable recipe: Poached Peach and Greens Salad                  
Recipe By:  Jacque’ Rudman
Serving Size  : 8    

  Amount       Ingredient 
  2      cups  water
  1      bottle  Riesling wine or other semi-sweet white wine
  1      2 inch piece  vanilla bean — split lengthwise
  3      Fredericksburg peaches — pitted (approx. 1 lb)
  2      strips  lemon rind
  2      strips  orange rind
  8      cups  mixed field greens
  8      slices  red onion slice
  1/2  cup  golden California raisins
  1/2  cup  goat cheese (or feta) — crumbled
  2      tablespoons  olive oil — cold pressed
  2      tablespoons  Champagne wine vinegar
  2      teaspoons  honey dijon mustard

Combine 2 cups water and wine in a large saucepan over medium heat.

Scrape seeds from vanilla bean; add seeds, bean and next 3 ingredients to pan.

Bring to a boil.  Reduce heat, and simmer 15 minutes or until peachesare tender.

Drain and cool, and discard bean and rinds.  Slice peaches in half lengthwise, and cut into thin wedges.

Place 1 cup greens on each of 8 plates.  Top each serving with 1 red onion slice, 1 tablespoon raisins, 1/2 cup peaches, and 1 tablespoon cheese.

Combine oil, vinegar, and mustard in a small bowl; stir with a whisk until smooth.

Drizzle about 1 teaspoon dressing over each salad.  Serve immediately.

Per Serving (excluding unknown items): 42 Calories; 4g Fat (74.3% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium.  Exchanges: 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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Courtesy of Fredericksburg Cooking Academy

Printable recipe:Gingered Peach-Jam Tartlets 
Serving Size  : 8 
Amount         Ingredient

2          cups  flour
1          cup  sugar
1          teaspoon  baking soda
1/2      teaspoon  salt
1/2      pound  sweet cream butter
1          teaspoon  vanilla
            Gingered Peach Jam — as needed

• Mix all ingredients in bowl with a fork till fully combined.
• Form into balls onto cookie sheet, then press flat with palm of hand.
• Spoon jam mixture onto center and bake for 5-7 minutes @350 degrees pre-heated oven.

Per Serving (excluding unknown items): 416 Calories; 23g Fat (50.0% calories from fat); 3g Protein; 49g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 526mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 4 1/2 Fat; 1 1/2 Other Carbohydrates.

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Courtesy of Fredericksburg Cooking Academy

Printable recipe: Asparagus Slaw

Asparagus Slaw

Recipe By: Jacque’ Rudman
Serving Size : 8
Amount Ingredient — Preparation Method
——– ———— ——————————–
8 stalks asparagus spear, fresh — julienned
2 stalks green onion — julienned
1 stalk carrot — julienned
1 tablespoon gingered peach jam
1 tablespoon vinegar
2 tablespoons olive oil — (cold pressed preferred)

• Combine the ingredients at least 1 hour ahead - refrigerate till serving time.
• For hot vegetable side dish, omit vinegar, saute’.

Per Serving (excluding unknown items): 35 Calories; 3g Fat (84.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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Courtesy of Fredericksburg Cooking Academy

Printable recipe - Citrus Peach Sorbet

Recipe By : Jacque’ Rudman
Serving Size : 8

Amount Ingredient — Preparation Method
——- ——————————————–
2 cups peaches
1 orange — juice of
1 lemon — juice of
1/2 cup sugar — or splenda
3 cups crushed ice
1 orange — zested (optional)
1 lemon — zested (optional)
pineapple mint sprigs — optional

• Combine first 5 ingredients into a food processor & blend till smooth.
• Pour into individual petite dishes or store in container for later use to freeze.
• Zest the rinds of orange & lemon to garnish serving dish along with mint sprig.

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Per Serving (excluding unknown items): 85 Calories; trace Fat (1.1% calories from fat); 1g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit; 1 Other Carbohydrates.

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Courtesy of Fredericksburg Cooking Academy

Printable recipe: Fuzzy Navel Shrimp Shooters

Fuzzy Navel Shrimp Shooters

Recipe By : Jacque’ Rudman
Serving Size : 8

Amount Ingredient — Preparation Method
16 ounces tomato sauce — Del Monte box
2 cups Bloody Mary Mix — spiced
1/2 cup gingered-peach jam
8 stalks green onions — reserve tops for garnish
2 dozen shrimp — tail-on, large, pre-cooked

• Combine all ingredients except for shrimp into a mixer to blend.
• Hook 3 shrimp onto glass rims with tail out
• Garnish with green onion top to serve

Per Serving (excluding unknown items): 41 Calories; trace Fat (8.6% calories from fat); 5g Protein; 5g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 372mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable.

Courtesy of Fredericksburg Cooking Academy