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Mustard squash and pickled peaches

Recipe by:

Chef Mike Thiemann
Mother and Empress Tavern, Sacramento

Ingredients

  • 1 1/2 cups water
    1 cup champagne vinegar
    1/2 cup sugar
    1/4 cup salt
    2 bay leaves
    Peel of 1/2 lemon
    5 fennel seeds
    5 coriander seeds
    2 cloves garlic
    2 yellow peaches
    2 1/2 lb. squash
    Additional salt, to taste
    Olive oil, to taste
    1/2 cup whole grain mustard
    Garnish, such as greens, edible flowers and pickled onions

Directions

In a saucepan, combine water, vinegar, sugar, salt, bay leaves, lemon peel, fennel, coriander and garlic. Bring to a boil, remove from heat and allow to cool to room temperature. Cut peaches in half and remove pit. Cut each half into quarters and cover with pickling liquid. Refrigerate and allow to pickle overnight.

Preheat oven to 400 degrees. Cut squash lengthwise and season with salt, olive oil and mustard. Place on a baking sheet and roast until squash is tender, 7 to 10 minutes. Transfer squash to a serving platter. Remove peaches from pickling liquid and place over roasted squash. Garnish as desired, such as with greens, edible flowers and pickled onions.

Serves 6 to 8 as a side dish

Califonia Bountiful