Chicken with bourbon peach butter, salad with avocados, and leftover melon gazpacho with “frizzled” prosciutto.  I’ve never made any kind of butter before, let alone butter with bourbon in it.  I used Maker’s Mark, but I don’t it matters.  Making peach butter was really easy, but very time consuming.  I didn’t realize it needed to be in the oven for over two hours.  Luckily I started dinner early today.  I wonder if it’s good on toast?  And that soup, it really shines when you have a spoonful of everything.  The prosciutto, the fresh mint, and the soup mixture.  Weird, but very good.  I’m sure you could substitute bacon instead of frizzled prosciutto.

RECIPES:

Chicken with Bourbon Peach Butter

Mixed Greens and Avocado Salad

Melon Gazpacho with Frizzled Proscuito

 

 

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