Tag: peach

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Cocktail

Ginger Peach Smash

one and a half slices recipe peach summer fall cocktail vibe
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Ginger Peach Smash

one and a half slices recipe peach summer fall cocktail vibe

Okay, one more to round out summer. A simple segue from summer to fall with some #datenightvibes and fresh peaches. What could be better than a tart, tangy, spicy fresh cocktail to welcome the fall leaves? This is the perfect start to Summer Sausage Orzo or perhaps a heartier Pork and Apples as a main. 

what you need

1oz brown sugar or peach simple syrup

*the peach simple syrup can be made as in the Burnt Peach Old Fashioned recipe. Otherwise, simple syrup is equal parts water and sugar (1 cup) simmered stovetop for ~20 minutes until the water reduces by half.

several chunks of fresh, ripe peach (or the leftover peach chunks from making the simple syrup)

3oz bourbon of choice

4 large mint leaves

Ginger Beer (I use Maine Root – it is pretty spicy)

how to make it

Gently muddle the peach chunks, simple syrup, and mint together in a cocktail shaker. 

Add some ice and the bourbon, and shake well. 

Strain into a rocks glass over one large ice cube and top with your desired amount of ginger beer. 

Add a peach slice or a sprig of fresh mint for garnish.  
More Peaches
skillet berry fruit cobbler easy oneandahalfslices

Flaky Cobbler

We find ourselves mid-way through summer with a plethora of beautiful fruits like blueberries, blackberries, peaches, and plums. The stone fruits – peaches, nectarines, apricots, and plums – are delicate fruits with high water content

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July 31, 2021 2 Comments
one and a half slices peach cobbler

Peach Cobbler

Cobbler is one of those things you can make on any weeknight with any fruit in about 20 minutes (plus 1 hour of cooking time). Top it with some vanilla bean gelato and serve it

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August 27, 2022 No Comments

Cashew Chicken Noodle

This is a great sweet and spicy weeknight meal, made in one pot with interesting fruity flavors and cashews! Pair with your favorite rice noodle (I like vermicelli) and sprinkle with Thai basil for full

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July 2, 2021 No Comments

Peach Caprese

This is a continuation of my summer eats glorified snack dinners (see Watermelon Feta Salad). For when the summer months take hold, the cicadas ring true, and the humidity is as thick and sticky as

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August 11, 2021 2 Comments
one and a half slices summer and fall peaches simple dessert recipe

Crisped Peaches

Quite possibly the easiest, most summery, and healthiest dessert! If you just don’t have the energy for my easy stone fruit skillet cobbler but still need something sweet to make after a summery date night

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August 25, 2023 1 Comment
Categories
Cocktail

Burnt Peach Old Fashioned

one and a half slices burned burnt peach old fashioned cocktail recipe grilled summer
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Burnt Peach Old Fashioned

Tired of the simple Old Fashioned, don’t have the blow torch to make a Smoked Old Fashioned, but not quite yet ready for a Bourbon and Blood? Let’s add some summer peaches… The burnt peach Old Fashioned is the perfect Summer/Fall segue. You can use your grill… or not. And it pairs perfectly with summer Mains like Summer Sausage Orzo. This is by far my favorite Old Fashioned.

what you need

1/2 oz peach simple syrup

2 oz bourbon of choice

1 orange slice

2 small chunks of cooked peach (or really ripe fresh peach)

2 dashes cardamom bitters 

2 dashes Angostura bitters

1 large ice cube

For the peach simple syrup:

1 whole peach, cut into 1″ chunks

1 cup sugar

1 cup water

how to make it

First make the peach simple syrup. Combine the water, sugar, and chunked peach in a pot with a dash of cinnamon and bring to a boil over medium heat. Reduce heat and simmer for 20-30 minutes, until the liquid reduces a bit, turns darker brown, and viscosity increases slightly. Using a slotted spoon, remove the peach chunks and set aside for use in your cocktail. Remove the syrup from heat, allow to cool, place in glass jar, and store in the fridge for up to several weeks. 

Now, make your cocktail. Combine the bitters, orange slice, peach chunks, and peach simple syrup in a cocktail mix. Muddle. Add the bourbon and crushed ice. Stir until chilled. Strain into a glass over a large ice cube. Garnish with fresh peach slices and a cocktail cherry. 

If you really want to get fancy, you have two options: 1) Smoke this thing, or 2) garnish it with grilled peaches (whoa. flavor). 

Other Interesting Cocktails
Categories
Sweet

Crisped Peaches

one and a half slices summer and fall peaches simple dessert recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Oven Crisped Peaches

Quite possibly the easiest, most summery, and healthiest dessert! If you just don’t have the energy for my easy stone fruit skillet cobbler but still need something sweet to make after a summery date night dinner such as summer sausage orzo, this is your go-to. 

what you need

2 semi-ripe peaches, halved and pitted

1/4 cup nuts of choice (I used almonds and a handful of pecans)

1/4 cup rolled oats

1/4 cup brown sugar

2-3 tablespoons butter

Sprinkles of cinnamon and nutmeg

Vanilla ice cream for serving

 

how to make it

Arrange your halved and pitted peaches in a small baking dish and pre-heat oven to 350. 

Place nuts and rolled oats in a chopper and pulse several times until chunky. Add in the remaining ingredients and pulse a few more times until the mixture is sticky and you can make it into a ball, like cookie dough. 

Place one dough ball on top of each peach half and then mash it down so it covers the entire top of the peach. 

Bake for 45 minutes, let sit for 5 minutes, top with vanilla ice cream or freshly whipped cream, and serve immediately. They can be stored in the fridge and warmed oven for breakfast or dessert the following night. 
More Summer Recipes
Categories
Sweet

Peach Cobbler

one and a half slices peach cobbler
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Easy Peach Cobbler

This time of year (summertime… falltime…) brings a lot of fruit! Now a good homemade pie is, yes, to die for, but let’s be honest… we don’t always have that much time (or inclination to dust the entire kitchen in flour in a curse-ridden attempt to make homemade pie crust). Enter cobbler. Cobbler is one of those things you can make on any weeknight with any fruit in about 20 minutes (plus 1 hour of cooking time). Top it with some vanilla bean gelato (Talenti, of course) and serve it right up. This cobbler recipe is: 1) super quick and dirty, 2) not very sweet, 3) biscuit-y rather than shortbread-y. All fruits welcome beyond peaches… nectarine, plums, pears, berries, apples…

🍎🍑🍏

what you need

~4-5 fresh peaches

1/8 cup lemon juice + zest

Ground cinnamon

2 teaspoons vanilla extract

1 1/4 cup flour

4 tablespoons butter

1/2 cup sugar

1 teaspoon baking powder

1/2 cup milk

1/4 cup hot water

Salt

(optional) honey, maple, or bourbon drizzle

how to make it

Preheat oven to 350 and lightly butter a cast iron skillet. Slice peaches to medium thickness and arrange in the skillet as desired. Drizzle with lemon juice and then zest the lemon on top. Sprinkle fruit with cinnamon.

At this point, if you want your cobbler a) sweeter or b) more interesting, you have several options… you can sprinkle it with some additional sugar or you can drizzle the peaches with bourbon, maple syrup, or honey. 

Cream the butter and sugar together in a mixing bowl. Add the vanilla extract, flour, baking powder, and salt, and mix until combined. Add the milk and hand beat until creamy. Spoon the mixture over the peaches spreading out to desired thickness. It is not necessary to cover all the fruit. 

Pour the hot water over top and bake ~55 minutes or until golden. Let sit for 20 minutes and then serve warm with vanilla gelato sprinkled with cinnamon. 

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Categories
Veggie

Peach Caprese

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Peach Caprese Salad

This is a continuation of my summer eats ‘glorified snack dinners’ (see Watermelon Feta Salad). For when the summer months take hold, the cicadas ring true, and the humidity is as thick and sticky as fresh Florida honey against a sunset sky, you need something super fresh! During these months, my CSA tends to have all-you-can-take tomatoes, which the Piemaker and I willingly turn into tomato-soup-and-grilled-cheese-movie-marathons (see Roasted Tomato Soup and Grilled Cheese recipes. All you need for this recipe is one of those tomatoes and a handful of garden basil. I fancy it up a bit here with a sweet nectarine and some unnecessary accoutrement, but it does not disappoint as an appetizer, snack, or full summertime dinner plate.   

what you need

1 fresh peach or nectarine

1 heirloom tomato

a handful of basil leaves

2 tablespoons olive oil

1/2 round of fresh mozzarella cheese

salt, pepper, lemon zest 

how to make it

Slice peach and tomato into thick slices. Peel mozzarella and layer over the top of the tomatoes and peaches. Drizzle with olive oil and top with a sprinkle of salt black pepper, and lemon zest. Top each mound delicately with a piece of basil and serve. 

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Sweet

Flaky Cobbler

skillet berry fruit cobbler easy oneandahalfslices
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Flaky Stone Fruit Cobbler

skillet berry fruit cobbler easy oneandahalfslices

We find ourselves mid-way through summer with a plethora of beautiful fruits like blueberries, blackberries, peaches, and plums. The stone fruits – peaches, nectarines, apricots, and plums – are delicate fruits with high water content that break down quickly in heat, making them ideal for pies, cobblers, and the like. With two boxes full of fresh peaches and plums from the CSA, I started hunting for a cobbler recipe to accompany fresh sausages and grilled summer squash for a Fourth of July meal. While I would usually favor a biscuit-based cobbler recipe, this one looked interesting and warranted my investigation. It did not disappoint. Sweet and flaky up top, juicy beneath, and great with fresh whipped cream or a dollop of vanilla gelato. This is a super quick and simple cobbler you can churn out on demand – and trust me… it will be on demand. Recipe credit to the Smitten Kitchen.

what you need

🍑2-2.5 pounds fruit (stone fruits like peaches and plums, berries, or even apples)

🍋Juice from half a lemon (plus zest)

🧈4 tablespoons butter

🍥1/2-3/4 cup sugar

🍞1 1/4 cup flour

🧂1 teaspoon baking powder

🧂1 teaspoon cinnamon

🧂1/2 teaspoon salt (can omit if using salted butter)

🥛1/2 cup whole milk

🧊1/4 cup hot water

🍦Vanilla ice cream or gelato, and cinnamon for serving (I like Talenti Tahitian Vanilla)

how to make it

Heat oven to 350 and ready a 9″ cast iron skillet. Slice the stone fruits and arrange them in the skillet. Squeeze lemon juice, and sprinkle lemon zest and cinnamon over top of fruits. 

In separate bowl, beat butter and sugar together. Add flour, baking powder, and salt until all well combined. Add milk and beat until fluffy. 

Dollop the batter over the fruit and then spread it out so it forms a lid. Sprinkle with a bit of sugar and then pour hot water over the top. Bake for an hour or until the lid is golden brown, then let sit for at least 30 minutes before serving. 

Serve with a dollop of vanilla ice cream and a sprinkle of cinnamon.
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Omni

Cashew Chicken Noodle

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spicy Cashew Chicken Noodles

This is a sweet, interesting, one-pot weeknight meal that can be made quickly with fresh mango, pineapple, peach, or preserves. Throw in some Thai basil or spinach for a little hint of green and choose your favorite rice vermicelli noodle! If you’re a fan of cashews, this one is a winner. 🍜

what you need

1 1/2 cups pureed mango, pineapple, or peach

OR

1/2 cup mango, pineapple, or peach preserves

1/4 cup soy sauce or Tamari

1 tablespoon honey (you can skip this if using preserves)

1 squeeze fresh lemon juice

1 small knob of fresh ginger, minced

//

2 medium chicken breasts, diced

1 handful Thai basil or spinach, cut into ribbons

1 cup cashews, lightly toasted in the oven

1 package vermicelli rice noodles or noodle of choice 

1 tablespoon sesame oil

1 large clove garlic, minced

1/4 cup red onion or shallot, sliced thinly

1 tablespoon red chili flakes

sesame seeds, for garnish

4 tablespoons coconut milk or cream

how to make it

Toast the cashews. In the oven until lightly browned.

Marinate the chicken. Mix together pureed fruit, soy sauce, honey, lemon juice, and ginger. Pour 1/3 of mixture over diced chicken and allow to marinate for at least one hour. 

Cook the noodles. Heat one small pot of water to boiling, remove from heat, and insert noodles. Stir and let stand for ~5 minutes. Strain and toss with salt and coconut milk. Set aside. 

Make the sauté. Heat the sesame oil over med-high heat. Add garlic, red onion, and chili flakes, stirring about 2 minutes. Reduce heat to medium and add marinated chicken chunks and cook almost through, about 7 minutes. (The longer you leave the chicken undisturbed in the pan, the more likely it is to caramelize). Once almost cooked through, add the remaining marinade and stir for an additional 3-5 minutes.

When ready (when chicken is cooked through and/or caramelized), add the toasted cashews and spinach, and stir until spinach begins to wilt.

Presentation. Using a spoon, push all the chicken to the sides of the pan leaving a hole in the middle. Twist the vermicelli noodles into four bouquets to fill this hole and then arrange the chicken back around it so that all the food is in the center of the pan. Sprinkle with additional Thai basil and sesame seeds. 

Watch a live video of this one-pot meal being made on the @oneandahalfslices Insta!

 
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Other Rice Noodle Ideas

Fried Rice

July 24, 2025 4 Comments

A quintessential fried rice recipe. AKA what to do with leftover rice, weeknight style. This hits. Make it spicy. 🌶️ Get some sake. Fuck it, go to Japan.

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one and a half slices cucumber healthy summer sesame side dish salad

Cucumber Sesame Salad

July 22, 2023 1 Comment

There is nothing not to like about this salad side dish: crunchy, cool, tangy, imminently refreshing, conveniently hydrating. Picnic ready and good in the fridge for a couple days.

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one and a half slices authentic katsu chicken ramen recipe

Katsu Ramen

March 19, 2022 1 Comment

You all know that 2021 was the year of the Ramen for me… I discovered it in the summer of 202 (thanks Christian and Hadlee 💜) and set to work recreating less sodium-intense, more veggie-friendly versions at home. Taking the extra step to make the chicken katsu isn’t as straightforward as the veggie ramen but it does add another dimension which is very much appreciated on cold winter nights or crisp spring evenings.

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Miso Ramen

April 17, 2021 2 Comments

This is a hearty, complex take on Ramen with about 1/3 of the sodium and no fatty meat. Using eggs as protein, this dish is bolstered with thick-cut Portobello mushrooms and crunchy veggies like broccoli and bok choy. 

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Thai Curried Noodles

March 11, 2021 2 Comments

This is a unique, Thai-style curry with the poignant flavors of shallot, turmeric, coconut, and ginger over noodle. It is somehow hearty enough for winter but light enough for summer at the same time, and it is likely my new favorite Thai-style curry. So throw in a Thai chili, spice it up, and get to marinating!

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