Lavender Glazed Peaches
Serves 4-6, By Market Chef Maggie Perkins.
1 T coconut oil
6 small peaches, unpeeled, sliced
1-2 T culinary-grade lavender blossom
1/2 cup brown sugar
In a nonstick skillet over medium heat, liquefy the coconut oil. Add all the other ingredients, (crush lavender in the palm of your hand to release essential oils), bring to a boil, then reduce heat to a bubbling simmer, stirring frequently and cook until liquid thickens to a syrup.
Serve atop Pain Perdu, below, or as a topping for yogurt, ice cream or even grilled meat.
4 large eggs
3/4 cup buttermilk
1 T whiskey
2 t cinnamon
2 t ground ginger
8 slices day old bread
2 T coconut oil
Whisk together eggs, buttermilk, whiskey, cinnamon and ginger in a bowl large enough to accommodate bread slice what laid flat. Soak each slice of bread for a few minutes on each side, flipping midway in order to saturate fully.
Liquefy the coconut oil over medium heat in a large nonstick skillet. As coconut begins to sizzle, transfer soaked bread slices to skillet, cooking in a single layer in batches, slightly brown bread on each side and flipping midway. When perfectly cooked, you’ll find slightly crispy edges and light golden brown surfaces.
Transfer to a paper towel-lined plate. If serving with powdered sugar, now’s the time to sprinkle it on. If not (our slices were not sugared, we left the sweetening for the topping), set aside while topping is cooking, concurrently.