Since last summer’s peachapalooza, chronicled in scintillating detail here, I’ve enjoyed a fairly steady stream of Mas Masumoto peaches thanks to a frantic post-harvest weekend of freezing, brandying, and jamming. There have been plenty of peach smoothies and crumbles, brandied peaches atop anything creamy, and peach jam snuck into and onto coffeecake, spread on toast with salty butter, and cooked down to top fish filets.
That final frontier – pairing peach jam with a food not traditionally eaten for breakfast or dessert – was a challenge I left for the last couple jars of jam. It took us a long time to finish the jam. I gave plenty of it away, at one point feeling like a drug dealer as I sheepishly handed out jam to friends from the trunk of my car, a case of mason jars haphazardly shoved up against golf bags and soccer cleats on a trip up the city. While training for an ultramarathon last fall, I would stuff dates with a mix of almond butter and peach jam and snack on them during long runs like I did M&Ms or boiled new potatoes, two disparate foods that surprigingly pair well. It’s possible that running for seven consecutive hours lowers my food standards.
My post-ultramarathon jam usage has tended toward savory applications, such as this black cod braised with mellow white miso and a spiced-up peach jam. Through Real Food Bay Area, I’ve found a great source for sustainably-raised seafood. If you’re in the Bay Area, I highly recommend checking out their seafood selections from I Love Blue Sea and Lummi Island Wild. The black cod is buttery and mild, making it a perfect match with a sweet, salty, and spicy peach sauce. I like serving this fish with hot buttered rice, as the recipe yields a lot of sauce.
Until the next peachapalooza, peaches, I FINALLY bid you adieu.