Winning recipes from the Lexington Peach Festival, which was held in Gilbert July 4.
PEACHY SHRIMP COCKTAIL, Dwayne Shumpert, first place
2 cups peaches, finely diced
4 tablespoons red bell pepper, finely diced
1 cup peach preserves
3 tablespoons ginger
1 teaspoon horse radish
1 teaspoon Dijon mustard
1/2 teaspoon cinnamon
36 to 40 large shrimp, cooked and peeled
3 peach slices, for garnish
3 mint springs, for garnish
Mix the first 8 ingredients together in a bowl.
Stir in shrimp, setting aside 6 shrimp for garnish
Pour mixture into 3 large cocktail glasses
Garnish with peach slices, shrimp, and mint.
PEACH SALAD, Kayla Ellingson, second place
3 cups fresh peaches
24 ounces cottage cheese
12 ounces Cool Whip
2 small cans crushed pineapple
2 small boxes peach Jell-O
Mix cottage cheese and Jell-O.
Add peaches and pineapple.
Fold in Cool Whip.
Refrigerate for one hour
JUST PEACHY WHITE CHOCOLATE CHEESECAKE, Tonya Jackson, first place
1 package finely ground chessman cookies
4 honey Graham crackers
1/2 cup unsalted butter melted (1 stick)
Four 8-ounce blocks of cream cheese, room temperature
1 cup sugar
1 1/2 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup sour cream
3/4 cup white chocolate chips
PEACH SWIRL PUREE
3 cups fresh peaches
1/2 cup sugar
2 Tablespoons corn starch
Fresh peach, mint for garnish, white chocolate chips
Preheat oven 325, decrease oven to 300.
Bake for 1 hour 20 minutes. The cheesecake should jiggle; it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake’s center; this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the insides of rim. Let cool in the pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours to set up. Unmold and transfer to a cake plate. Slice the cheesecake with a thin non-stick knife that has been dipped in hot water, wiped dry after each cut.
PEACH CANDY PLATTER, Dwayne Shumpert, second place
36 ounces white chocolate morsels
4 ounces pecans, finely chopped
Candy sprinkles (for garnish)
Melt white chocolate in double boiler over low heat.
While candy melts, scoop peach balls with a small melon ball scoop.
Place balls in freezer until candy is fully melted. Cut the remaining peach into small pieces. Using a toothpick, dip each peach ball into the melted white chocolate. Place on wax paper. Sprinkle with candy sprinkles.
After all balls are dipped, stir the rest of the peach and the pecans into the melted white chocolate. Stir well. Pour on to wax paper. Sprinkle candy on top. Chill until ready to serve.
Serve both types of candy together on a platter.