September 6th: Chilled Roasted Peach Soup And Serrano Ham Appetizer
Chilled Roasted Peach Soup and Serrano Ham Appetizer
Serves 4 people
Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver
6 Colorado peaches
3 leaves of basil
¼ cup of Port wine
2 Tablespoons of sugar
¼ cup of microbasil
4 slices of Serrano brand ham
4-6 decorative skewers
Salt, fresh pepper
4-6 shot glasses
Steps: 1. Peel and seed the peaches.
2. Sprinkle sugar on the peaches and roast in the oven for 8 minutes on 375 degrees on a baking sheet, face up. You want the sugar to carmelize on the peaches.
3. Put peaches, basil leaves and port wine in a blender and blend.
4. Season the mixture with salt and freshly ground pepper.
5. Put the mixture into the refrigerator for two hours to chill.
6. Cut the ham into one inch strips
7. Place microbasil in the center of ham strip and roll up to form what looks like a small taco with filling.
8. Pour the chilled peach mixture into shot glasses until they are ¾ full
9. Skewer the ham rolls and place into the shot glass
Serves 4 people
Recipe by Chef Andres Jimenez, Executive Chef for The Ritz-Carlton, Denver
6 Colorado peaches
3 leaves of basil
¼ cup of Port wine
2 Tablespoons of sugar
¼ cup of microbasil
4 slices of Serrano brand ham
4-6 decorative skewers
Salt, fresh pepper
4-6 shot glasses
Steps: 1. Peel and seed the peaches.
2. Sprinkle sugar on the peaches and roast in the oven for 8 minutes on 375 degrees on a baking sheet, face up. You want the sugar to carmelize on the peaches.
3. Put peaches, basil leaves and port wine in a blender and blend.
4. Season the mixture with salt and freshly ground pepper.
5. Put the mixture into the refrigerator for two hours to chill.
6. Cut the ham into one inch strips
7. Place microbasil in the center of ham strip and roll up to form what looks like a small taco with filling.
8. Pour the chilled peach mixture into shot glasses until they are ¾ full
9. Skewer the ham rolls and place into the shot glass
