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.


Chicken with Bourbon Peach Butter

Mixed Greens and Avocado Salad

Melon Gazpacho with Frizzled Proscuito



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