Peach and Burrata Salad with Balsamic Reduction

Yep. I'm just gonna put that juicy peach photo right in your face this morning. Because who doesn't want to see a Peach and Burrata Salad up close and personal?

My 18 lb box of peaches has dwindled to less than half of what I started with. It's a sad state of affairs, knowing this sweetness will be gone soon. Fortunately, I learned from last year's mistake and we have avoided being bombarded with fruit flies (is there anything more annoying?) by making sure we had plenty of room for the peaches in the fridge. Once they hit their perfect stage of ripeness, I piled them all in the fruit drawer and have been taking 1 (make that 2) our each and every day to enjoy. My final task is to make a couple jars of my peach and hatch chile salsaand my Grandma Della's Peach Cobbler. If I'm lucky, I may make one more batch of these Peach & Oat Muffins from last week.

I spend a lot of time comparing my transition to life in Colorado to the first couple of years we spent in Japan. I LOVED living in Japan but not until the last 2, maybe 2 1/2 years. It was so strange and different and I didn't know what I was doing for those first couple of years that I just couldn't come around to it. However, once I figured out the rhythms of each season and had an idea what to expect, I was able to fall in love. I feel like I may be turning that corner here in Colorado, at long last. The current weather pattern, cool, crisp mornings, warm afternoons, and chilly nights, has won me over after weeks of weather that is too hot for my taste. Understanding that this refreshing time of year comes just after peach season is the kind of stuff I like to know about where I live. It's a strange quirk, perhaps, but at least I am aware of it. That makes change a little easier to deal with.

Speaking of change... Baby #2 is growing! I feel like I'm hungry every 30 minutes so I've been trying to fit in a lot of small, healthy snacks throughout the day. One of my favorites is a sliced peach, Greek yogurt, and a little sprinkle of muesli. Or a spoonful of natural peanut butter. Mmmmmmyes.

Well, I'm off to enjoy a lovely, cool morning outside with this guy. He makes my heart happy in so many ways. And he loves peaches just as much (maybe even more) than I do!

What are your favorite things about this time of year? This end-of-summer-beginning-of-fall time can be so lovely, don't you think?

Ponder that while you enjoy this easy, delicious, and healthy salad!

Peach and Burrata Salad with Balsamic Reduction

Serves 2

Total time: 15 minutes

Ingredients

• 1/3 cup balsamic vinegar
• 2 cups baby spinach leaves
• 1 peach, sliced
• 1/3 cup toasted pecan halves
• 3 oz burrata cheese
• 2 tablespoons olive oil
• sea salt
• black pepper

Instructions

1. Begin by making the balsamic reduction by putting the vinegar in a small saucepan over medium heat. Bring to a simmer and reduce by half. Remove from the heat and allow to cool.
2. Meanwhile, pile the spinach leaves on two plates and top with the peach slices, the pecans, and the cheese.
3. Drizzle with some of the balsamic reduction and the olive oil.
4. Sprinkle with salt and pepper to taste and serve.

Easiest Fig Jam (with Rosemary + Vermouth)

It's been a strange couple of days. I've been spending most of my time mulling over the past year, noting the ways life has changed. For 4 years, Brad and I would fly to the U.S. from Tokyo where we would spend an equal amount of time with his family in Colorado and my family in Minnesota. We would fly from Minnesota to Tokyo mid-August and would step off the plane ready to face another year exploring Japan. It was strange flying from Minnesota to Colorado the other day because it was on the exact day we would have needed to fly back to Tokyo. For some reason, it's been hard to wrap my head around that.

Fig Jam with Rosemary & Vermouth :: Set the Table

It's not uncommon, when I'm feeling nostalgic, for me to look back at some of my early posts on Tokyo Terrace. Starting that blog was the best thing I could have done for myself after moving to Japan. It helped ground me in a place where I didn't think I could grow roots. It helped me discover new things that I love to do. Now that I've "graduated" from Tokyo Terrace to Set the Table, I thought it would be nice to revisit some of my early recipes and revamp them a bit. One of the most popular recipes from Tokyo Terrace is for Fig Jam. This recipe is almost exactly the same but I've added rosemary and vermouth (in place of white wine).

Black Mission Figs :: Set the Table

I maintain that this is the easiest fig jam recipe ever, which was my claim back in 2009. It has never failed me and always results in a vibrantly colored, flavorful jam perfect for serving with cheese plates, adding to grilled cheese sandwiches, or as an accompaniment to grilled pork. Another great idea that I'll be sharing with you on Friday is using fig jam in a cocktail. Yessir.

Fig Jam Recipe :: Set the Table

Easiest Fig Jam :: Set the Table

Easiest Fig Jam (with Rosemary + Vermouth)

Ingredients

• 3 cups chopped figs
• 1 cup sugar
• 1/3 cup dry vermouth
• 2 tablespoons lemon juice
• 1/4 cup water
• 3 sprigs rosemary

Instructions

1. In a large bowl, combine the figs, sugar and lemon juice. Let the figs sit for about half an hour.
2. After the figs have been sitting in the sugar and lemon juice, pour them into a large pan over medium heat. Add the vermouth, rosemary sprigs and the water. Bring to a boil, stirring constantly to avoid burning until the sugar is completely dissolved. Continue to simmer until the jam is thick, about 15 minutes. If the jam starts to seem more like a paste (very thick and sticky) add water 1 tablespoon at a time to thin it slightly.
3. Transfer to jars, cover and let the jam cool. The jam will stay fresh in the refrigerator for 2 months.