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WEDNESDAY, JULY 12, 2006 O' carte i Kristy Warren Colorado Wineries Summer is the perfect time to combine new wines with light sum mer meals. \jjjgr v s| w By KRISTY WARREN HDJ Staff Writer There s a wine for that Forthoseofyou who reserve wine for formal dinner par ties and holiday gatherings, think again. Summer is the perfect time to explore new wines to accompany light summer meals. Whether you are lounging by the pool or joining friends and family for a barbecue, bring along your favorite bottle of wine or choose from the follow ing list of wines to go with every occasion from light hors d’oeuvres to barbecue. Let summer be your time to experiment- there are no rules, just suggestions of fla vors that compliment. If you are lucky enough to be relaxing by the pool on these hot afternoons, you may try a German Riesling, with its peachy/lime fruit, floral, spicy, and snappy dry finish. A French Roses is also refreshing choice, espe cially if you will be munch ing on lighter foods. When gathering in the back yard with friends for light hors d’oeuvres, you may want to suggest your guests bring a bottle of their favorite wine. Pinot Grigio, which has summery citrus, floral, and tropical fruit aromas is a great choice. Summer is also a good time to break out the bubbly. Champagne comes in a vari ety of fruity flavors to get you in the festive summer mood. Strawberry, peach, and apricot are a few tempt ing choices. Breaking out the grill is also a good time to bring out the wine! Riesling and Sauvignon Blanc are excel lent choices. Sauvignon Blanc has citrus aromas to complement the fish. As you prepare to serve other meats this summer, remember that reds are not out of the question. For barbecuing chicken or ham burgers, choose a Merlot. Shiraz is perfect for steaks or ribs. Don’t forget the Pinot Noir for its spice to go with your barbecued fish. When you serve dessert, don’t skip the wine! A fine Muscat or Moscato make good companions to fruit and fruit based desserts that 899Page 4. WINE heoryia s !§• aw Mp jpyynpyyy hBHHHh^b By CHARLOTTE PERKINS HDJ Lifestyle Editor CPERKINS@EVANSNEWSPAPERS.COM With Red Globe peaches just off the trees and Elbertas due in mid-July, Middle Georgians are ready to make the most of peach season. Sun-ripened Georgia peaches are good just sliced and eaten, as they are, or given a light sprinkling of sugar and used as a topping for vanilla ice cream. They’re also the starting point for some mem orable recipes, like the ones that follow. Peaches and Cream Pe This is very easy. Use a very sharp knife for cutting. 1 12-oz carton whipped cream cheese 1 14-oz can sweetened condensed milk 1/3 cup fresh lemon juice 1 9-oz. carton frozen whipped topping, thawed 2 prepared pie crusts, baked 5 or six large peaches peeled and sliced Raspberry jam, heated until thin Combine cream cheese, condensed milk, and lemon juice; beat until smooth. Fold in whipped I jwTL, — p * .Aj Hjfe □Kg? HBH Hk M .-1 1 m # lgn ? i M mm jjt HDJ/ Charlotte Perkins Lanier Pearson shows off some of Pearson Farms’ best peaches. The store, located on Highway 341, is about six miles from Perry. WM)/B jW sb® ~^^P! —I.4A, '•fSlfcPwJrT 1 f| \ jyfrfc- -%»»■ k I jB ■ ..jM J* Vfßta I | ..,YP*?» j 7, *~" s -rfl Allen Tabor is ready to light the candle for the table he and his wife, Donna, shared with friends. MmxeAsm Mnily Food topping. Pile into A % Jig pie crusts and chill until ready A ,J||L to served. Top f] • with sliced j. peac h e s and drizzle m -V#* Makes 2 y ’ l§ : pies. j Peach jMHg Chiffon Parfait 3/4 cup ™ granulated % , sugar 1 1/2 cups ipl chopped fresh peaches 1 peach peeled and sliced thin 1 tablespoon unfla- vored gelatin 1/4 cup cold water 1/2 cup boiling water 1 tablespoon lemon juice Setting a pretty table Is an important part of the dining experience, especially when the music is to be provided by the Atlanta Symphony Orchestra. Winners in the table competi tion were Ann Pierce for most original and creative, James N. Geiger for best centerpiece, O’Neal insurance for best place settings. The Perry Area Convention and Vistors Bureau and the City of Perry received honorable mentions. -... Sjjffi jjft: a} uK ' .air ■ BL.. "-i»' . s** 1/8 teaspoon salt 1/2 cup whip ping cream, whipped HDJ/ Charlotte Perkins This fresh Peaches and Cream pie requires no cooking. The peaches should be ripe. Add sugar to peaches and let stand for 30 minutes. Meanwhile, soften gelatin in cold water. Stirinboilingwater. Cool. Add peaches, lemon juice, and salt. Chill until cooled and thickened; fold in whipped cream. Spoon into four parfait glasses and top with peach slices. Peach Crisp 2 1/2 pounds fresh peaches, prepared in thick peeled slices 1 cup sifted all-pur pose flour 1 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinna mon 1/2 cup soft butter Preheat oven to 375°. Butter an 8-inch square baking dish. Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pas try blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until top ping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped top ping. Peaches and Cream Cake Your tastebuds won’t believe how the unmis takable taste of peaches ‘n cream and moist angel food cake are incredibly combined in this dessert from Eagle Brand Sweetened Condensed Milk. 1 (10 3/4-ounce) prepared loaf angel food cake, frozen 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1 cup cold water 1 teaspoon almond extract 1 (4-serving size) package instant vanil la pudding mix 2 cups (1 pint) whipping cream, whipped 4 cups peeled, sliced fresh peaches (about 2 pounds) Instructions Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13x9-inch baking dish. In large bowl, combine condensed milk, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Top with remaining cake slices, cream filling and peach slices. Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator. Fresh Peach Cobble* 5 cups of peeled and sliced peaches 1 cup sugar 3 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon Dash salt Batter: 1/3 cup shortening 1 cup sugar 1 egg 1/3 cup water PAGE 1B See PEACHES page 4 Photos by Charlotte Perkins See Page 4 for more photo’s