FRUIT SALADS
South Carolina Peaches
This is a lovely summer salad that will be the hit of any family dinner, cookout, picnic, or covered dish.
These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
Equipment
- KitchenAid® K400 Blender
- Two 12-cup nonstick muffin pans
- Citrus zester
- Rubber spatula
- Sharp knife
- Pastry brush
Ingredients
- 1 cup whole raw almonds
- 1½ tbsp fresh rosemary (stems removed)
- 1 cup all purpose flour
- 1½ cups whole milk ricotta cheese (room temperature)
- ⅔ cup extra virgin olive oil
- 3 grams blood oranges (small, Cara Cara, or Valencia)
Notes
Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
Please let me know how it turned out for you! Leave a comment below and tag @sheridancooks on Instagram and hashtag it #sheridancooks.