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Jalapeño Vanilla Peaches with Buttermilk Cheese

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Jalapeño Vanilla Peaches with Buttermilk Cheese may sound like a strange combination but this dish actually taught me an important lesson about seasonal cooking: less is more.

Jalapeño Vanilla Peaches with Buttermilk Cheese

Chefs often talk about “letting the ingredients shine” and I didn’t really know what that meant until I tasted the Jalapeño Vanilla Peaches at Zingerman’s in Ann Arbor, Michigan.  It’s such a simple combination but the jalapeño and vanilla perfectly complement the ripe peaches, creating tons of flavor with few ingredients.  I like this served with a bit of fresh vanilla buttermilk cheese, but if you’re short on time or energy, feta works nicely or no cheese at all is wonderful too.

Jalapeño Vanilla Peaches with Buttermilk Cheese

Since the jalapeño has the seeds and ribs removed, it provides a subtle spiciness and peppery flavor without too much heat, acting as the perfect balance to the sweet peaches.

Jalapeño Vanilla Peaches with Buttermilk Cheese

Save this recipe for when you have the ripest, sweetest peaches of the season.

Jalapeño Vanilla Peaches with Buttermilk Cheese

 

Nutrition

Calories

96 cal

Fat

4 g

Carbs

8 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Jalapeño Vanilla Peaches with Buttermilk Cheese
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Ingredients

For the Fresh Vanilla Buttermilk Cheese (Adapted from Lee Bros. Simple Fresh Southern Cookbook)"

2 cups whole milk

3/4 cup whole buttermilk

1 tablespoon sugar

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

To assemble the salad:

4 large peaches, peeled and cored, and diced into 1-inch pieces

4 medium jalapeños, seeds and ribs removed, minced

1 vanilla bean

Fresh buttermilk cheese

Instructions

For the Buttermilk Cheese:

Line a colander or strainer with a double layer of cheesecloth. Place in a baking dish or bowl and set in sink.

Combine all ingredients in a medium saucepan over medium-high heat. Let simmer until it has separated into white curds and translucent whey, about 8-10 minutes. After separated, let pot stand off heat for 5 minutes.

Gently pour or ladle the mixture into the cheesecloth-lined strainer. Let drain for 3-5 minutes and then gather the cheesecloth and squeeze to release excess liquid.

Serve immediately or let drain further and cool to room temperature. Cover and refrigerate until ready to serve (up to 2 days).

To assemble the salad:

In medium bowl, combine diced peaches and minced jalapeños.

Cut vanilla beans in half lengthwise. Scrape out seeds with back of pairing knife and add to bowl with peaches and jalapeños. Gently stir to evenly distribute and combine ingredients.

Let sit at room temperature for 20 minutes to allow flavors to come together.

Just before serving, sprinkle with buttermilk cheese.

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https://www.thehungrytravelerblog.com/jalapeno-vanilla-peaches-buttermilk-cheese/

 

Filed Under: Desserts, Fruit, Recipes, Snacks, Vegetarian Tagged With: cheese, fresh cheese, jalapenos, peaches, salad, Summer, vanilla

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Comments

  1. Katie says

    July 14, 2014 at 4:15 pm

    I love Zingermans in Ann Arbor! :) I totally agree with you on the less is more when it comes to seasonal fruits and veggies. Some of most simple recipes taste the best!
    Reply
    • Jordan Hamons says

      July 14, 2014 at 10:12 pm

      Thanks for commenting, Katie. I'm actually heading up to Zingerman's this weekend to take a class at the Bakehouse. Have you ever taken one of their classes? They are awesome!
      Reply
  2. Joani says

    July 15, 2014 at 10:56 pm

    This looks delicious. Can't wait to try it with the cheese!
    Reply
  3. DM Du Jour says

    July 21, 2014 at 12:22 am

    I'm loving everything peaches right now. But I have not thought of putting peaches with jalapeños. This is an interesting combo. Thank you for sharing your recipe with us at the Motivational Mondays Linkup Party!
    Reply

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The Hungry Traveler by Jordan Hamons is a culinary travel blog about globally inspired cooking and food-focused travel.
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