Recipe: Sangeeta Lakhani's Peach Mustard
The chef and owner of The Table in the Short North has never been a fan of barbecue sauce, so Lakhanicame up with this fruity alternative that can stand up to grilled meats.
Sangeeta Lakhanihas never been a fan of barbecue sauce. So five years ago, the chef and owner of The Table in the Short North came up with a fruity alternative that can stand up to grilled meats-a mustard sweetened with Ohio peaches. "Peaches hold up great to heat, and they have some sweetness [like barbecue sauce]," Lakhani says, adding she loves this recipe on grilled pork or chicken, or as a complement to grilled peaches. It'll keep for a while in the fridge and makes for an excellent spread on sandwiches or tortas.thetablecolumbus.com
?2 large, very ripe peaches
?1/4 cup sugar
?2 teaspoons apple cider vinegar
?1 teaspoon kosher salt
?2/3 cup Dijon mustard
?2/3 cup whole grain mustard
?2 tablespoons chives
Fill a medium-size saucepan roughly halfway with water. Over medium-high heat, bring water to a gentle boil (you should see bubbles escaping the water). While water comes up to temperature, score an X at the bottom of each peach with a sharp paring knife, deep enough to break the skin.
Gently drop the peaches in the water and blanch for about two minutes. Using a slotted spoon, remove peaches and dunk into an ice bath (half water, half ice cubes).
Once cooled, peel the peaches, remove the pits and chop into pieces.
In a medium-size pot, boil the cut peaches with sugar, vinegar, salt and 1/4 cup water until very soft and thickened. Be sure to stir the pan to prevent sticking.
Remove the pot from heat and cool completely.
Once cool, smash the peach mixture with both mustards. Stir in chives before serving.
TIP: Don't be afraid to double or triple the batch and even throw in some bourbon, Lakhani says.