As much as I love New York, an occasional weekend away from the city is necessary, especially in the summer. So this past weekend at my friend’s beach house in Rhode Island was the perfect mini vacation. We could not have asked for better weather, having spent all day Saturday and Sunday lounging at the beach.
When we weren’t soaking up the sun or swimming in the surprisingly clear Atlantic, we were eating (duh). And the food theme of the weekend was peaches. Peach scones, peaches on the beach, peaches in our sangria, peach pie. Even the name of the farm stand where we did some shopping was Peaches. Not that I’m complaining. There are few things better than sinking your teeth into a peach, juices running down your chin on a sunny summer afternoon.
Strawberry & Peach Sangria adapted from Bon Appetit
about 1 and a half bottles white wine
1 1/2 cups peach schnapps
1/4 cup sugar
2/3 cup seltzer water
1 large orange, peeled & segmented
3 peaches, sliced
1 1/2 cups strawberries, sliced
1 lemon, cut crosswise into slices
Add fruit to a large pitcher. Stir in wine, peach schnapps, seltzer water and sugar. Add sugar if needed. Chill and serve over ice.
|Tomatoes stuffed with mozzarella & basil, served with basil vinaigrette. Recipe here|
|Grilled chicken with orange & honey glaze. Recipe adapted from Bon Appetit|
|Is that not a summer feast, or what?|