Health & Wellness Festival
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Health & Wellness Festival


Freezing Peaches
Main Ingredients: Peaches
Boil water,
Put washed peaches in a large bowl,
pour boiling water over them until covered,
let stand for a few minutes.
Peel, the skins should almost slide off.
Mix 3 tablespoons of SureJell Everfresh in 2qts of water, stir until dissolved.
Pour over sliced peaches and let stand for 2 minutes.
Pour water off and now add sugar to your taste.
Place in freezer bags and freeze.

The Everfresh is important to use. It keeps fruit from turning brown.

Doe Shively, Erie, CO

Savory Peach Kabobs
Main Ingredients: peaches, vidalia onion, mushrooms, pork,
2 Peaches, cut into wedges
1½ lbs. pork tenderloin, cubed
1 Vidalia onion, cut into wedges
1 tsp. TNG® Savory Pork
16 Mushrooms, caps only
¼ cup TNG® Apple & Spice
Soak 8-10 wooden skewers in water for 15 minutes. Sprinkle Savory Pork on the cubes of tenderloin and allow them to rest for 30 minutes. Heat grill to medium-high heat. Assemble the kabobs, alternating the pork, onion and mushrooms on the skewers. Lightly coat the kabobs with oil. Grill 15 minutes or until meat is done, turning occasionally. Brush with the Apple & Spice sauce during the last 5 minutes of cooking.

Tennessee Gourmet

Tennessee Ham Sliders
Main Ingredients: flour, baking powder, baking soda, butter, shortening, sweet potato, flour, peaches, cinnamon, Riesling wine, Tenn Prosciutto
Sweet Potato Biscuits
2 c flour
2 t baking powder
1/2 t baking soda
1 t salt
1 t sugar
2 1/3 oz cold butter
1/2 oz shortening
1 c roasted sweet potato (pureed)
2 1/3 oz half & half
Flour as needed (about 1/2 c)

Georgia Peach Preserves
8 c sliced ripe peaches
1/2 stick cinnamon
1 c sugar
1 c Riesling wine
Sift all dry ingredients together. Put in food processor and pulse with butter then shortening until mixture looks like corn meal. Place in bowl & fold in sweet potato until fully incorporated. Fold in half & half.

This will be very wet, add more flour until mixture is wet but not sticky. Roll dough til 1 inch thick, cut and bake at 425 degrees until golden brown, about 8-9 min. Brush with melted butter and serve hot.

Combine peach preserve ingredients in medium saucepan; simmer on low flame occasionally stirring until mixture has thickened. Let cool & serve at room temperature.

Shave Tennessee Prosciutto as thin as possible and place on biscuit with spoonful of peach preserves, serve warm.

Brian Uhl, Exec Chef @ Cabana, Midtown Cafe & Sunset Grill