Savor Summer with Peaches, Greek Yogurt, and Pecans

By Rachel Jones for Edible Allegheny / Photography by Michael Fornataro
Styling by Samantha Casale

Take a bite out of summer and a bite into a fresh, juicy peach.

The quintessential snack for a lazy afternoon in the sun, we like our peaches drenched in liquor, topped with ice cream, or grilled to perfection. This month, we’re pairing our peaches with plain Greek yogurt and pecans. Let these local chefs show you how!

Greek Yogurt Pancakes
By Maria Elliott 

Ingredients
1 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1 cup milk
1 cup 2% greek yogurt, divided in half
1 teaspoon vanilla, plus ½ teaspoon
2 large eggs
3 tablespoons melted butter
1 cup chopped pecans, divided in half
butter or oil for cooking, as needed
1 teaspoon honey
1 peach, sliced

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Instructions
In a large bowl, whisk flour, baking powder, salt, and sugar. In a separate bowl, whisk milk, ½ cup yogurt, 1 teaspoon vanilla, and eggs.

Pour the wet ingredients over the dry, and stir until only a few small lumps remain. Fold in melted butter and ½ cup pecans. Heat a griddle or large skillet over medium-high heat. Brush with butter or oil. Drop ¼ cup of batter per pancake onto the heated pan. Flip each pancake over once the batter is bubbly. Cook until the other side is golden brown.

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To prepare the Honey Vanilla Yogurt topping, mix ½ cup yogurt, ½ teaspoon vanilla, and honey. Toast ½ cup pecans in a small sautée pan over medium heat until desired color is reached.

Serve pancakes with Honey Vanilla Yogurt, toasted pecans, and peach slices on top.

Recipe courtesy of Soergel Orchards, 2573 Brandt St., Wexford

Pecan Shortbread with Peach Filling and Greek Yogurt Topping
By Stacy Spinola

Ingredients 
½ cup chopped pecans
1 stick salted butter, softened to room temperature, plus 1 tablespoon
⅓ cup powdered sugar, plus 2 tablespoons
1 cup all-purpose flour, plus 2 tablespoons
4 cups frozen peach slices, partially defrosted
¼ cup sugar
pinch of salt
¼ teaspoon cinnamon
cooking spray
½ cup plain greek yogurt, drained
½ teaspoon vanilla

Instructions
Preheat oven to 350°F. Lightly toast pecans, just until their aroma can be smelled. Let cool. Grind half of the toasted pecans (¼ cup), and set other half aside.

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Combine ground toasted pecans, 1 stick butter, ⅓ cup powdered sugar, and 1 cup flour. Press the dough into the bottom of an 8-inch square pan.
Bake at 350°F for 10-12 minutes, until lightly golden around the edges.
To make the peach filling, chop peaches into bite-sized pieces. Mix with sugar, 2 tablespoons flour, salt, and cinnamon. Set aside.

Take the baked crust out of the oven. Spray the sides of the 8-inch square pan with cooking spray. Spread the peach filling on the baked crust. Dot with 1 tablespoon butter. Bake at 350°F for 25 minutes or until peach filling is tender and bubbling. Let cool.

To make Greek yogurt topping, mix yogurt, 2 tablespoons powdered sugar, and vanilla. Spoon Greek Yogurt topping and sprinkle remaining ¼ cup toasted pecans onto each slice before serving.

Recipe courtesy of Spinola’s Bake Shop, LLC, 3845 Old William Penn Hwy., Murrysville 

Grilled Harissa Peaches over Labne and Arugula Salad
By Eli Walh

Ingredients
1 quart greek yogurt
¼ cup kosher salt, plus 1 teaspoon
1 cup heavy cream
salt and pepper, to taste
12 peaches
vegetable oil
2 tablespoons harissa (chef’s note: use more or less to reach your preferred level of spiciness!)
1 egg white
¼ teaspoon cayenne pepper
1 tablespoon paprika
1 ½ teaspoons cumin
¼ cup sugar
6 oz pecans
3 oz white balsamic vinegar
1 teaspoon dijon mustard
8 oz extra virgin olive oil
3 cups arugula

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Instructions
To make labne, reserve ¼ cup Greek yogurt. Salt the remaining yogurt from the quart with ¼ cup Kosher salt. Let the salted yogurt sit in a cheese cloth-lined strainer overnight. (Place an empty bowl or dish below to catch any drippings!)

Pour the strained yogurt into a mixing bowl. Stir in the reserved ¼ cup yogurt and heavy cream. Season with salt and black pepper to taste. Set aside.
Quarter the peaches and remove the pits. Brush the cut sides with vegetable oil, and season with salt and pepper to taste.

Grill, cut side down, over high heat for 3 minutes, turning to achieve grill marks on all sides. Toss the cooled peaches in harissa.

To make spiced pecans, mix egg white, 1 teaspoon salt, cayenne pepper, paprika, cumin, and sugar. Toss pecans in mixture. Spread the coated pecans on a greased baking sheet.
Bake at 350°F for 6 minutes, stir, then bake for an additional 4 minutes. Let cool.

To make white balsamic vinaigrette, blend white balsamic vinegar and dijon mustard until well-mixed. With the blender still running, slowly pour in extra virgin olive oil to emulsify. Season with salt and pepper to taste.
Toss arugula in white balsamic vinaigrette, seasoning with salt and pepper to taste.

Before serving, spread the labne on a plate. Top with dressed arugula, grilled harissa peaches, spiced pecans, and any leftover white balsamic vinaigrette.

Recipe courtesy of Casbah, 229 S. Highland Ave., Strip District

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