Chicken with bourbon peach butter, salad with avocados, and leftover melon gazpacho with “frizzled” prosciutto. I’ve never made any kind of butter before, let alone butter with bourbon in it. I used Maker’s Mark, but I don’t it matters. Making peach butter was really easy, but very time consuming. I didn’t realize it needed to be in the oven for over two hours. Luckily I started dinner early today. I wonder if it’s good on toast? And that soup, it really shines when you have a spoonful of everything. The prosciutto, the fresh mint, and the soup mixture. Weird, but very good. I’m sure you could substitute bacon instead of frizzled prosciutto.
RECIPES:
Chicken with Bourbon Peach Butter
Mixed Greens and Avocado Salad
Melon Gazpacho with Frizzled Proscuito
