1 Cp. Prepared Quinoa
1 Cp Wawona Signature Peaches Drained or IQF peaches (approx. 4 slices)
1 Cp. Diced blackened Chicken
¼ Cp. Diced Bacon
½ Cp. Cheddar Cheese diced
½ Cp. Shredded Romaine
2 Tbs. Pickled Onion
3oz Apple Cider Vinaigrette
Place quinoa at the bottom of the bowl, top with lettuce, then in rows (like a cobb salad) place chicken then peaches followed by bacon and cheese; top with pickled onions and dress with apple cider vinaigrette.
4 Cp. Water
1 ½ Cp Stone Ground Grits
1 stick of butter
1 Cp of Wawona Signature Peaches
2 Cp. Shredded Cheddar Cheese
½ tsp. salt
Bring water to a boil, slowly add in the grits, bring back to a boil and then lower the heat to a light simmer stirring often. Once the grits are hydrated, fully cooked and no remaining water, add in the peaches, butter and stir rapidly until creamy. Finish with folding in the cheddar cheese. Serve.
Can be served with 2 slices of thick sliced candied bacon, or a slice of ham steak.
1 pre-made pizza dough 8oz
2 Cp. Ricotta or Impastata
1.5 Cp. Wawona Signature Peaches
1 tsp. Vanilla
½ tsp Lemon or Orange Zest
¼ Cp. Powdered Sugar
In a bowl whip together the ricotta, zest, vanilla and peaches. Stretch the pizza dough until about 1/8” thick. Take the filling and place in the center of the dough. Fold the dough over into a half moon shape. Crip the edges to seal. Bake of in a 400-degree convection oven or in a traditional pizza oven until medium brown and crust is crunchy. Sprinkle with powdered sugar.
16oz Oikos Greek Vanilla Yogurt
8oz Wawona Signature Peaches-Chopped
4 Tbs Nutella
4 Tbs. Chopped Pecans or Substitute Granola
(Makes 4 parfaits)
In an 8oz clear glass layer 2oz of yogurt, 1 oz of peaches, repeat. Top with a Tbs. of Nutella and Garnish with 1 Tbs. of Pecans/Granola.
2.5 Cps. Bisquick Flour
2/3 Cp. Buttermilk
½ Cp. Wawona Signature Peaches- lightly pureed
½ Tbs. Dried Basil
Peaches and Cream Topping
6 Tbs. Cream Cheese
2 Cps. 4+1 Peaches
1 Tbs. Butter
½ Cp. Chiffonade Fresh Basil
Mix the flour, dried basil together, add in the peaches and buttermilk and mix until incorporated. Dough should be wet and sticky. Using a #14 scoop dish out into large muffin pans. Bake in a preheated 350-degree oven low fan for 14-16 minutes.
For the Topping
In a sauté pan, place butter and peaches and sauté until lightly caramelized and juice has reduced.
Place 2 muffins on a dish, place 1 Tbs. Of Cream cheese on the side and top cream cheese with ¼ Cp. Of Peaches. Garnish with fresh Basil. Serve warm.
8 pc. thick sliced Multi-grain bread
½ Cp. Signature Peaches- pureed
1/8 tsp. ground nutmeg
4 Tbs. Butter + 4 Tbs. Melted Butter
24 slices of Wawona Freestone IQF Peaches
¼ tsp Lavender
Beat the eggs, milk, peach purée and nutmeg together. In a hotel pan, layout the bread. Pour over the egg/milk/peach mixture and let absorb overnight in the refrigerator. In a sauté pan, sauté the 4 Tbs butter and the peaches, add in the lavender and sauté until caramelized. Keep warm and set aside for service. On a flattop griddle, place each bread slice and sear for 2 minutes or until medium brown in color, flip, press and do the same. Cut the bread in half and serve 4 pc with approximately 6 peaches on top, garnish with fresh whipped cream if desired.
Pastry Dough (Pre-made pastry dough can be substituted)
2.5 Cps. Flour
2 sticks unsalted butter
2 Tsp. Sugar
1 pinch salt
5-6 Tbs. Ice Water
12 Frozen Strawberries
12 pc. Wawona Signature Peaches
3 Cps. Confectioner Sugar
1 Egg White
3 tsp. Water
6 pc. Wawona IQF Peaches- diced small and oven dried
(Makes 6 pop tarts)
Combine the flour, sugar and salt together. Slice the butter into small pieces and using a pastry cutter incorporate into the flour until you get a crumble mixture. Slowly add in the water, use 4 Tbs water 1st and only if needed add in the other Tbs. dough should just come together. Refrigerate for 2 hours before using.
Roll the dough out to about 1/8” thickness. Cut the dough into 6”x3” rectangles. Use the excess dough to roll and repeat the same. Using 2 dough pieces, place 2 strawberries in the center and place 2 Peaches on top. Place another piece of dough on top. Using a fork, seal the edges well. Bake in a preheated 375-degree oven low fan and bake until golden brown. Let cool completely and the spread the icing on top. Sprinkle with some of the oven dried peaches. Serve.
You can also use Puff Pastry dough and make into a toaster pastry. Same method of building and baking.
1 box store bought Phyllo Dough
2 sticks unsalted butter- melted
1 Cp. Candied Pecans
½ Cp. Wawona Signature Peaches
½ Tsp. Ground Cardamom
3 Cps. Wawona Signature Peaches
(Makes 6 turnovers)
Using a hand blender, purée together the pecans and ½ Cp. of the Signature peaches. Blend until you get a consistency of peanut butter. In a sauté pan, add in 2 Tbs of the melted butter and sauté the 3 Cps. of Signature Peaches, until it thickens up and liquid is reduced. Let cool completely.
When handling phyllo, layout sheets on the work table with a damp cloth over it to avoid drying out. Use 2 sheets of phyllo and brush completely with melted butter, add another sheet and brush with butter, repeat this step 2 more times. Taking one corner fold diagonally over on one side. Brush with butter, fold again from the opposite side creating a large offset triangle. Place a dollop of the nut puree in the middle and place 1 Tbs. of the sautéed peaches. Complete the fold, keeping the triangle shape, each time brush with butter. Tuck the remaining dough into itself like an envelope. Place on baking sheet and brush again with butter. Bake off in a 375-degree oven low fan until golden brown, let cool and serve.
4″ square ciabatta roll or similar
1 6oz chicken breast
2 tbs Blackening Seasoning- Used Badia
½ cup Arugula
1 slice red onion
1 Tbs. olive oil
5 Tbs. Peach Dressing**
1 Cp. Apple Cider Vinaigrette- Used Kens
1 Cp. Wawona Signature Peaches
Blend ingredients together leaving small to medium chunks of peaches
Rub generously the chicken breast with the seasoning and grill to internal temp of 165 degrees. Split the ciabatta and griddle with the olive oil until toasted on both sides. Spread 2 Tbs. of the peach dressing onto each side of bread. Assemble the arugula and red onion on top. Slice the chicken breast into thin slices and layer. Top with remaining 1oz of dressing. Serve.
1- 3″x6″ slice of cornbread*
1 6oz Mahi, Snapper or Grouper- really any warm water fish will do
1 tsp. Badia Complete Seasoning
½ Cp. Jamaican Slaw**
1oz of Crispy Jalapenos
Using a store bought cornbread mix and baking off on a 9×11 sheet pan. Replace 25% of liquid with same amount of Signature Peach juice and bake until toothpick removes clean from center. Let cool.
12oz of fresh shredded slaw mix
1 Cp. Chopped Scallions
1 tsp. Badia Sazon Tropical
½ Cp. Of Peach Dressing (see above recipe)
Mix altogether and let refrigerate for 1 hour before serving
Rub the fish with the Complete Seasoning and grill until 145 degrees.
Slice the cornbread into 3″x6″. Griddle or warm the cornbread, place the fish on top, slaw next and then garnish with the crispy jalapeños.
1 pre made pizza dough
24 Wawona Sliced IQF Peaches
5.3oz Boursin Herb cheese
1 Medium onion- sliced
6 ½ oz slices of Prosciutto
1 Cp. Arugula
½ Cp. Walnuts
2 + 2 Tbs. EVOO
Stretch the pizza dough until approx. 14-16”. Place on a stone in a 400-degree oven for 5 minutes. Sauté the onions in oil slowly to caramelize. Remove. With your hand crush the peaches and layer along the dough, dollop the boursin cheese, place the prosciutto all around and bake off for another 7-9 minutes or until crisp and well browned. Cut into 8 slices and top with the arugula and drizzle with EVOO.
8- 3oz. Chicken Breast- pounded
2 Cp. Wawona Signature Peaches chopped fine
1 Med. Onion diced
2 cloves garlic
1 Cp. Diced Fennel
¼ Cp. Diced Prosciutto
4 oz. Boursin Cheese
¼ Cp Shredded Mozzarella
½ Cp. Flour
3 Tbs. + ¼ Cp. Vegetable oil
½ Cp. White Wine
¼ Cp. Butter
½ Cp. Chicken Stock
3 Sage Leaves
In a sauté pan, place the 3 Tbs. oil, onions, fennel, garlic and prosciutto and sauté until the vegetable are soft and the prosciutto is rendered down. Transfer to a bowl and let cool completely. Once cooled, fold in the 2 cheeses and the peaches. Layout the chicken breast. Divide the mixture by 8 and place each 1/8 in the center of each breast. Roll and tuck to close. Mix you flour with ½ tsp. salt and ½ tsp pepper. Dredge the rolled chicken in the flour and place on a pan seam side down. In a skillet heat up the ¼ Cp. Oil and place the chicken seam side down. Sear until medium brown, roll chicken to brown other side (approx. 1 minute per side) place back on the seam side down, then deglaze with white wine, reduce by half, add sage and stock, cover for 5 minutes. Remove cover, remove chicken, reduce liquid by half and mount with butter. Adjust seasonings if needed. Serve.