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2179 Yoakim Bridge
Healdsburg, CA 95448

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Here are a few favorite recipes from the kitchen.
We hope you like them!

  Dry Creek Peach Galettes
  Dry Creek Peach Ice Cream
  Fresh Peach Pie
  Dry Creek Peach Salsa
  Dry Creek Peach Bellini
Dry Creek Peach & Produce Recipes

Dry Creek Peach Galettes, adapted from Michele Jordan's New Cooks Tour of Sonoma County

1 cup flour
dash of salt
2 teaspoons sugar
1 stick of butter
¼ cup ice water
3-4 peaches
4 teaspoons peach jam
1-2 tablespoons melted butter
Additional sugar for sprinkling

Makes four small galettes.

For the dough, sift the flour, salt and sugar together into a bowl. Add cooled, cut butter to the dry ingredients and work together with both hands. Once it reaches a coarse cornmeal consistency, add chilled water until dough comes together. Do not over mix. Roll into a ball and cover in saran wrap and chill in the fridge. Preheat the oven to 400 degrees.

Once the dough is prepared, peel and pit the peaches and cut into very thin slices and place in a flat bowl. Sprinkle with sugar as you prepare the peaches and set aside.

Cut the chilled dough into four equal pieces. On a lightly floured work surface, flatten each piece of dough, roll out, then cut into a 6-inch round about 1/8 inch thick. Transfer the four rounds of dough onto a parchment lined baking sheet. Spread a heaping teaspoon of peach jam onto the center of the dough. Place the peach slices around the center in a windmill shape and then gently fold up the dough so there is rim of about one inch. Brush the crusts with melted butter and sprinkle sugar over the crust and peaches. Bake at 400 degrees for approx. 30 minutes or until the crust is golden on top and bottom. One last touch before serving, dust with powdered sugar and serve with fresh berries or peach ice cream!

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Dry Creek Peach Ice Cream, adapted from Chez Panisse Desserts

1 ½ cups whipping cream
½ cup sugar
3 yolks
4-5 medium sized, very ripe peaches
¼ cup sugar
1 tablespoon peach liqueur or vodka

Makes one quart.

In a saucepan, combine cream and ½ cup sugar over low heat until sugar dissolves. Stir occasionally. In a separate bowl, whisk egg yolks. Add warmed cream to the yolks and continue to whisk. Once combined, return this mixture to the saucepan and increase heat to medium-high. Stir frequently until temperature reaches 180F. Immediately strain and chill this cream base.

Once the base is chilled, peel and pit the peaches and cut into slices. Place in a bowl with ¼ cup sugar and mash completely with a fork. You should have about 1 3/4 cups of the mashed peaches. Add the peaches and liquor to the cream base and mix thoroughly. Freeze according to manufacturer's directions.

Print Recipe Fresh Peach Pie

Baked 9” single-crust pie
1 package 8 oz. cream cheese set out to room temperature
3/4 cup sugar
¼ cup fresh orange juice
2 Tbsp fresh lemon juice (save some for peaches)
1 Tbsp cornstarch
6 cups firm ripe peaches – peeled, pitted and sliced

Combine cream cheese and ½ cup sugar in a small bowl. Spread this mixture over base of baked and cooled pie crust. Place remaining sugar, orange juice, lemon juice, cornstarch and one half cup peaches in a blender and blend together until smooth. Toss sliced peaches with lemon juice and set aside. Pour blended ingredients into sauce pan and heat over medium until slightly thickened. Add fresh peaches to coat. Let mixture cool. With slotted spoon scoop up peaches and place in prepared pie crust. Cool in fridge for a few hours before serving.

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Dry Creek Peach Salsa

2 small peaches - peeled and cut in small dice
1/2 large cucumber - peeled, seeded and cut into small dice
1 roma tomato - seeded and small dice
2 tablespoons chopped red onion
1 serrano or jalapeno chile - seeded and minced
juice from 1 lime (approx 4 teaspoons)
salt to taste

Mix first 6 ingredients in bowl (can be done up to 24 hours ahead). Shortly before serving, add salt (1/2 teaspoon or so) and set aside at room temp.

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Dry Creek Peach Bellini (adapted from the Hotel Cipriani/Harry's Bar)

Puree all ingredients below:
½ c. water
1/4 c. (approximately) lemon juice
½ - ¾ lb. white peaches
2 tsps. sugar

Strain the puree and then pour into a pitcher (preferably glass). Add one bottle of chilled Prosecco and stir. Serve in chilled champagne glasses and enjoy!

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