Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison

Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Yield: 4 servings. 4 large, ripe peaches, halved and pitted 2 tablespoons unsalted butter, melted 8 ounces plain goat cheese, crumbled 4 teaspoons honey Juice from 1 lemon ½ cup

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Yield: 4 servings. 4 large, ripe peaches, halved and pitted 2 tablespoons unsalted butter, melted 8 ounces plain goat cheese, crumbled 4 teaspoons honey Juice from 1 lemon ½ cup

Recipes

Grilled Peaches with Goat Cheese & Honey

Crunchy, creamy, sweet, and savory: We visited Johnson’s Peaches in Candor, fired up the grill, then topped the fruits with goat cheese, honey, pecans, and rosemary.

by Lynn Wells

Yield: 4 servings.

4 large, ripe peaches, halved and pitted
2 tablespoons unsalted butter, melted
8 ounces plain goat cheese, crumbled
4 teaspoons honey
Juice from 1 lemon
½ cup chopped pecans Rosemary sprigs (for garnish)

Prepare grill for medium-high heat with no flame. Scrape grate clean.

Brush inside of peach halves with melted butter and place facedown on grill. Grill for 2 to 3 minutes or until grill marks are visible. Remove from grill.

To serve, place 2 halves on each salad plate, top with crumbled goat cheese, and drizzle with honey and lemon juice. Sprinkle pecans over cheese and garnish with rosemary sprig.

Note: If not using a grill, place buttered peach halves in a hot cast-iron skillet on high heat for 2 to 3 minutes. Do not overcrowd pan.

This story was published on Jul 17, 2019

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.