The stand is more of an emporium of all things apple -- including apples, applesauce, apple butter, apple candy, apple cider, apple donuts -- as well as all things local. It is such an excellent place to include in a land-protection field trip that we stopped twice -- on the way to the forest and on the way back. I was careful to restrain myself, but still managed to come home with quite a few peaches, apples, cider, and, yes, some cider donuts that the whole family enjoyed.
My dinner idea did not include the apples or the donuts, but it did make use of the peaches and the cider, as well as several other items in the house. I began by slicing two chicken breasts into thin stripps and browning then in olive oil in our indispensable cast-iron skillet. As the chicken was browning, I sliced two of the peaches (ripe but quite firm) and put them in the pan. That is when I realized that this dish had potential, at least to be photogenic.
I added a few vigorous squirts from the Tabasco bottle and a few spoonfuls of some blackberry preserves we had on hand. I stirred over high heat until the chicken was cooked through and the peaches slightly caramelized. I then added a glug of apple cider and allowed the mix to continue cooking until reduced.
To assemble, I used a slotted spoon to fold the mixture into tortillas with some sliced provolone and shredded Monterrey Jack, though other soft cheeses would serve just as well.
We topped these with standard salsa from Newman's Own, though one of his fruit salsas would have been even better. Similarly, we had it with our weekend house wine, a pedestrian Sauvignon Blanc that was refreshing but not quite a perfect pairing. We are open to suggestions on the wine front!
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