As promised, here’s the recipe for the gorgeous salad hidden in the corner of one of our pictures from Saturday night’s Patatas Bravas with Super Garlic Aioli! Ally’s cousin Emily is responsible for this dish, and we’re hoping this is the first of many of her creations we’ll share on here (you should see some of the incredible desserts she makes). This salad is beautiful for your eyes and your taste buds – I mean, you can’t really go wrong with cheese, summer peaches, and prosciutto! The ingredient amounts are easily adjustable for different numbers or preferences of diners. Basically framework for a beautiful summer dish! Emily mentally combined a few recipes she’d come across to yield the final result of this one – inspiration from here, here, and here.
This salad came together, in part because of the THREE MASSIVE BAGS of fresh, juicy summer peaches that my aunt/Emily’s mom brought home from Saunders Brothers. August is National Peach Month, and we definitely know why! ❤ ❤
Peach & Burrata Salad
- Mixed greens
- 3-5 peaches, peeled & sliced
- 2-4 balls of burrata, cut into chunks
- 6-8 slices of prosciutto, torn into bite-sized pieces
- Fresh mint, chopped
- Balsamic glaze (homemade or store-bought*)
- *If making your own balsamic glaze, reduce balsamic vinegar with brown sugar in a 4:1 ratio (ie: 1 cup vinegar to a 1/4 cup sugar) at a simmer until thickened and syrupy.
- Assemble salad by placing mixed greens on a platter or in a large bowl. Top with the remaining ingredients.
- Oooh & aahh at your pretty salad!
It seems like people have very strong feelings about cast iron skillets, positive or negative. Those who don’t own or use cast iron skillets regularly sometimes are scared of using them, because they think they’re hard to care for. The seasoning of the skillet is a little intimidating unless you’ve read a little bit about it. But on the other hand, those people who own and use cast iron skillets really love theirs. Prior to this past Christmas, we probably the only South Carolinians who didn’t own one.
We’ve been using it these past months for burgers and steaks, and we definitely are on Team Cast Iron Skillet now. But we also got a cast iron skillet cookbook for Christmas and had yet to make anything out of it. These scones were our first choice out of there and accidentally, were perfect for today! We didn’t plan it that way, but what is more perfectly British than a scone? And on today, Royal Wedding Day, where Americans pretend we didn’t rebel against the crown and join the rest of the world in being awe-struck by the pageantry of it all, what better day to share this scone recipe! We’ve now moved on from watching the Royal Wedding to English Premier League
soccer football, so we’re basically British today 🇬🇧
We really enjoyed these scones. They aren’t overly cheesy, but have a nice flavor. We topped them with our Bacon Jam, which was basically magical. They stayed nice and moist in the middle, which is great since I think some dislike scones, thinking they’re too dry. And honestly, they’re really nothing like what you think a traditional British scone would be. You probably wouldn’t serve this with clotted cream or Earl Grey. They taste like they came from a Southern cook, instead of a British one, but we’ll pretend.
Cheddar & Shallot Skillet Scones
(Adapted from Home Skillet, by Robin Donovan)
- 8+ tbsp very cold butter*
- 2 cups AP flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 cup grated sharp Cheddar cheese
- 1 large shallot, finely diced
- 2 large eggs
- 1/3 cup heavy cream
- 1 tsp Frank’s Red Hot sauce
- 3 turns fresh ground black pepper
*COLD butter is important. Try this: place the butter in the freezer for 30 minutes prior to making the scones. Use a grater to cut into small pieces.
- Preheat oven to 400 degrees.
- In a large bowl, stir together flour, salt, and baking powder.
- In another bowl, combine the remaining ingredients. Whisk together the liquid ingredients and then stir in the cheese and shallots.
- Work the cold butter into the dry ingredients. Gently combine with your hands.
- Stir the bowl of wet ingredients into the dry bowl + butter. Don’t over-combine, as best you can.
- Once the dough has just come together, flour your hands and counter-top and then knead the dough just a few times.
- Grease the cast iron skillet with butter. Turn the ball of dough into the skillet and pat down until it completely covers the bottom of the skillet. Slice the dough about 2/3s of the way through into triangles. (Cutting 8 slices is easy, but you can go bigger or smaller.)
- Bake for 18-20 minutes.
- Allow to cool and finish the slice all the way through before serving.
Makes 8-12 scones
A ways back, in our first year of the blog, we made pimento cheese as Christmas gifts in honor of our new home in South Carolina. We made two varieties – Selim created Garlic & Truffle Pimento Cheese, and Ally made a more traditional version. For some reason, we didn’t share the traditional recipe at the time, probably because we were so wowed by the dressed up variety. We’ll remedy that here today!
Some of our very favorite Clevelanders are passing through town today ❤ When we were trying to pick a restaurant for dinner, Sarah wanted to “go back to that place we went last time” they were in Columbia, “the one with the pimento cheese.” [Shout out to DiPrato’s – their pimento cheese really is legendary, as are their inexplicable warm and fluffy pita chips!] So we thought today would be the perfect day to whip up another homemade batch – some for them and some for us! Ally could live off of pimento cheese and crackers, probably for the rest of her life, so it’s really a win-win!
We stuck with the basics for this pimento cheese recipe – cheddar, pimentos, and mayo… well, homemade mayonnaise for us! Selim is the king of whipping up aioli or mayo by hand. We added a pinch of extras, just because we can’t help ourselves, but there’s not too much to distract from the cheese. We prefer our pimento cheese to be lighter on the mayonnaise, attempting not to over-blend the shredded cheese. Our ratio of cheese to pimentos definitely favors the cheese. Hand-shredded cheese is preferable to pre-shredded. And heaven forbid – we do not add cream cheese to ours!
Southern Pimento Cheese
- 1 cup neutral oil
- 2 egg yolks
- 1 clove garlic
- 1/2 tsp lemon juice
- 16oz sharp cheddar cheese, shredded
- 2 heaping tbsp chopped pimentos
- 1 tsp worcestershire
- 1/2 tsp paprika
- 1 tsp onion powder
- Salt to taste
- Prepare the mayo. (You can do this by hand or with a stand mixer. The process is essentially the same.)
- By hand: Separate out the egg yolk from the whites and discard the whites. Whisk the yolk. Add minced garlic and then slowly drizzle in the oil. Whisk vigorously and continuously. Once the mixture has combined well, add the lemon juice and whisk until that has been absorbed.
- With the mixer: Separate out the egg yolk from the whites. Place in stand mixer and turn on medium. Add minced garlic and then slowly drizzle in the oil, while the mixer remains on. Again, once the mixture is well-combined, then add the lemon juice.
- By hand, mix together the aioli with the rest of the ingredients except for salt. Once combined, add salt to taste at the end.
- Refrigerate for at least 30 minutes prior to serving.
Makes a little more than 2 cups