Nothing says August better than biting into a sweet and succulent Ontario peach. Okay, quite a few things do, but – after visiting Niagara last Sunday, we were really, really inspired by this summery tender fruit. Here’s a peachy punch recipe to enjoy on a lazy, hazy summer afternoon. To learn more about our brand visit www.proofbrands.com. ‘Like’ us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.
proof & the giant peach (single) • 1 ½ oz proof whisky • 1 tbsp lemon juice • ½ tsp fresh ginger • 4 oz Ceres peach juice • ginger ale • mint & peach slices for garnish
To an ice-filled glass add proof whisky, lemon juice, fresh ginger, peach juice and stir. Top with ginger ale and garnish with mint and fresh peach slices. Serve immediately.
proof & the giant peach (pitcher) • 1 bottle proof whisky • 2/3 cup lemon juice • 3 tbsp fresh ginger • 48 oz Ceres peach juice (1 bottle) • ginger ale • mint & peach slices for garnish
To an ice-filled pitcher add proof whisky, lemon juice, fresh ginger, peach slices and stir. Top with ginger ale and garnish with mint. Serve immediately.
proof peach pops • 1 cup ripe peaches, mashed • 2 oz proof whisky • 4 oz simple syrup • 2 cups plain yogurt
Peel and slice peaches and add to a bowl. Using a potato masher, crush peaches. Add proof whisky and simple syrup. Mix in yogurt. Pour mixture into a popsicle mould or paper cup (if using cups freeze halfway and add wooden sticks before returning to freezer) Freeze until completely solid, about 5 hours. Remove moulds and serve.
We day-tripped to Niagara on the weekend in search of some fresh Ontario peaches for today’s recipe.
Not only did we discover several bountiful fruit stands, we came across this little gem in the middle of Virgil.
At the Pie Plate Bakery & Cafe, the first choice of ingredients is always local and everything is made from scratch. This hidden gem located in the Village of Virgil, uses locally-sourced produce in the creation of its tastebud-pleasing assortment of Niagara fruit pies, pastries and desserts.
The Pie Plate country-style bakery and cafe also serves one of a kind sandwiches, gourmet thin crust pizzas, local wine and a baker's dozen of other treats that will leave you coming back for more. (1516 Niagara Stone Rd. www.thepieplate.com)
We hit Jackson Triggs for a little charcuterie and sampling before heading back to Toronto. Ahh, Niagara!
And finally, we leave you with a delicious late summer peach salad created by Johanna Inman
Grilled Peach Salad • 4 cups arugula • 2 sliced firm-ripe peaches • 8 torn basil leaves • 8 torn mint leaves • walnuts, toasted • 4 oz blue cheese • Olive Oil for brushing on peaches | For the dressing, whisk together: 2 tablespoons balsamic vinegar
• 1 teaspoon honey • 1 teaspoon Dijon mustard • 1 tablespoon shallot, minced • 1 lemon, juice only • 1/3 cup olive oil • salt and pepper
In a dry pan, toast nuts. Set aside. Brush sliced peaches with olive oil and arrange on grill or grill pan over medium/high heat and cook 1-2 minutes on each side until the peaches are still slightly firm you and you get char lines. Toss arugula, basil, mint, nuts and cheese. Arrange peaches over salad and drizzle with salad dressing.
Saturday: Sunny and a high of 28 degrees
Sunday: Sunny and a high of 28 degrees
Don't forget to hit the Ex this weekend. It opens tomorrow!