Smashing S’meaches!

There’s something oddly comforting about peaches. Peaches have been a part of my family for years, starting with my father’s allergy to peach fuzz. My mother refused to eat peaches when carrying  me, swearing by the old midwives’ tale that consuming peach fuzz during pregnancy causes fuzzy stomach hair on babies. For summers, my mother stored peaches in a plastic bag in a plastic bag in the crisper, tragically excluded from all the other fruits.

 

S'meaches are a magical combination of a s'more and a peach. Learn how to make them here! | The Road Home

 

Since moving to New York City, peach fuzz has been the least of my problems. Peaches are beginning to end its season, and before it officially puts up its annual “Gone Pitting” sign, they deserve a grand last hurrah. Eating a peach whole sounds terribly drab, so I was excited to learn on Kitchy Kitchen last summer that you can combine peaches and s’mores, the combination dubbed “s’meaches”. S’meaches replace chocolate with caramelized peaches.

 

S'meaches are a magical combination of a s'more and a peach. Learn how to make them here! | The Road Home

 

S’meaches is not only a great way to celebrate the final wave of peaches, but also great for fall housewarming parties and September kids parties. S’meaches also make an ideal midnight snack, so put down that Tupperware of leftovers and make yourself a s’meach!

 

 

S'meaches are a magical combination of a s'more and a peach. Learn how to make them here! | The Road Home

S'meaches are a magical combination of a s'more and a peach. Learn how to make them here! | The Road Home

 

 

Caramelized Peaches

From: Soyeon Kim, based on Kitchy Kitchen

Ingredients:

  • 2 ripe peach (halved or quartered)
  • handful brown sugar
  • pinch cayenne pepper

Directions:

  1. Pit and halve or quarter the peaches. Skin if you desire, but not necessary.
  2. In a small bowl, mix a handful of brown sugar and a pinch of cayenne pepper.
  3. Heat a saute pan on medium stove. Place the peaches, flesh down, on the saute pan. After 2 minutes, sprinkle half the brown sugar-cayenne pepper mix over the peaches and pan. Let the sugar and peaches begin to caramelize for 2 minutes.
  4. Flip the peaches and pour the rest of the sugar mix over the peaches. Let caramelize for 2-4 minutes. Repeatedly pour the caramel over the peaches. Flip once or twice if desired.
  5. Turn the heat off and allow the peaches to sit in the caramel.

S’meaches (4 servings)

Ingredients:

  • Caramelized Peaches (recipe above)
  • 4 large marshmallows
  • 4 large graham crackers
  • 4 bamboo sticks

Directions:

  1. Break the graham cracker into two.
  2. Skewer one marshmallow to a bamboo stick and roast the marshmallows over a fire. (If you do not have a fireplace or a barbecue, you can roast marshmallows over a lit, uncovered gas stove on medium heat with the fan on. If you fear marshmallow combustion or gas poisoning, you can roast it over a candle.) 
  3. On one half of the graham cracker, place the roasted marshmallow.
  4. On the other half of the graham cracker, place one half of a peach (or two quarters).
  5. Squish the marshmallow-graham cracker half onto the peach-graham cracker half.
  6. Voila! Enjoy!

The Manhattan You Never See…

Can you believe this is New York?

 

Earlier this evening, I was sitting in my suite’s dining room, working on an architecture project, and I saw this insanely beautiful sun setting over the water tower. And since sunshine means nothing if you keep it to yourself, I thought it might be a good opportunity to give you a slight idea where your recipes will be coming from for the next nine months or so. So here’s a little mini tour of the apartment! In the next few days, you’ll get homemade Korean food and exploding plum cakes. Get excited.

 

My handy dandy bottle collection...

Look familiar? (not at all egotistical...)

Our resident marshmallow pit...

I kind of love this water tower.