Peach and Raspeberry Sorbet

4.75 lbs. fresh peaches of choice (pitted)
2 C. fresh raspberries
2.5 lbs. water
2 lbs. granulated sugar

Combine the 4 ingredients in a blender and puree until smooth. Pour the puree into a sauce pan and cook on medium heat until it reaches 140 degrees to dissolve sugar.

Fill cylinder of ice cream freezer, freeze according to manufacturer's directions. Transfer sorbet to a freezer container. Cover and freeze for 4 hours or until firm. 

Mediterranean Citrus Watermelon Salad

4 thin slices of prosciutto
6 C. watermelon
3 oz. Feta cheese
1/4 C. toasted pistachios
1 tsp. chopped mint
1 tsp. lime zest
1/2 C. lime juice
1/2 C. olive oil
1 tsp. balsamic vinegar
Microgreens for garnish

Pan fry the prosciutto in 1 tb. of olive oil until crispy. Roughly chop the prosciutto and set aside. 

Cut watermelon into cubes and set aside.

Crumble feta, set aside.

Measure out pistachios, set aside. 

Chop mint, set aside.

Zest lime, set aside.

Toss together watermelon, feta, pistachios, mint, and lime zest.

Mix lime juice and olive oil together, lightly drizzle over the watermelon mixture.

Sprinkle chopped prosciutto over salad.

Drizzle balsamic vinegar over the top and garnish with microgreens. 

Watermelon Mint Lemonade

This week's recipe comes from Jared Kilgrow, the Chef de Cuisine of the Cannon Commons. Enjoy!

1/2 C. granulated sugar
1/2 C. water
10 C. seedless watermelon, cubed in 1-inch pieces
1 C. freshly-squeezed lemon juice
1/2 C. loosely packed mint leaves
lemon slices, for serving
fresh mint sprigs, for serving

Make a simple syrup by combining 1/2 C. sugar and 1/2 C. water in a small pan over medium-high heat. Heat the liquid just until the sugar is completely dissolved , about 5-6 minutes. Set the simple syrup aside to cool. Muddle or crush the mint and steep it in the syrup while it's cooling.

Pulse the watermelon in a blender until smooth. (You may need to do this in 2 batches). Strain the pureed watermelon through a fine mesh colander into a large bowl. Discard the pulp and rinse the blender container out with water.

Mix the watermelon liquid with the lemon juice and add the syrup. Slowly adjust for your desired sweetness by adding simple syrup or lemon juice to the lemonade. (You may need only half of the simple syrup, depending on the sweetness of your watermelon). 

Chill until serving. Serve over ice, with lemon slices and fresh mint as a garnish. 

Nashville Fried Chicken Sliders

This week's recipe comes from Chef John Newman. To change one's emotional state of mind by consuming great food is the ultimate goal. This is Chef John's philosophy. John has worked at The Wall at BYU for two and a half years now. Originally from Michigan, Chef John has worked in kitchens from Chicago all the way to Utah. Chef John received a degree in Culinary Arts from Johnson & Wales University. Creating great food with amazing ingredients is what truly makes him happy. Chef John has been recognized from "Best of State" for Gourmet Burgers two years in a row.  He has also been awarded top 25 restaurants in the state of Utah while he was the Chef at Communal restaurant. Forbes gave the Tree Room restaurant at Sundance four stars while John was a Chef there. In the end, we all need to strengthen and nourish our bodies with food, we might as well create something tasty and fresh. 

2, 3.5-4 lb. chickens, each cut into 10 pieces (breasts halved)
1 tbsp. freshly ground black pepper
2 tbsp. plus 4 tsp. kosher salt
4 large eggs
2 C. buttermilk or whole milk
2 tbsp. vinegar-based hot sauce
4 C. all-purpose flour
Vegetable oil (for frying, about 10 cups)
2 tbsp. cayenne pepper
2 tbsp. dark brown sugar
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. paprika
White bread slider buns and sliced pickles (for serving)

Toss chicken with black pepper and 2 tbsp. salt in large bowl. Cover and chill at least 3 hours.

Whisk eggs, buttermilk, and hot sauce in a large bowl. Whisk flour and remaining 4 tsp. salt in another large bowl.

Fit a Dutch oven with thermometer, pour in oil to measure 2". Heat over medium-high heat until the thermometer registers 325 F. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet. 

Working in 4 batches and returning oil to 325 F between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of the pieces registers 160 F for white meat and 165 F for dark, 15-18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 C. frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.

DO AHEAD: Chicken can be seasoned 1 day ahead. Keep chilled.  

Peach Upside Down Cake

1/4 C. butter
1/2 C. brown sugar
2 C. sliced, pitted and peeled peaches
1 1/4 C. all purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. butter, softened
3/4 C. granulated sugar
1 whole egg
1 tsp. vanilla extract
1/2 C. milk

Spray the bottom of a 10" cake pan, add a parchment paper circle and spray the paper and the sides very well--set aside.

Melt 1/4 cup butter, add brown sugar, and stir until sugar is completely moistened.

Spread sugar mixture evenly on a cake pan, arrange peach slices on top of the sugar--set aside.

In a medium bowl sift the flour, baking powder, and salt--set aside.

In a mixing bowl using a paddle, beat 1/2 cup butter with sugar until well combined. Add egg and vanilla and beat until combined.

Alternately add the flour mixture and milk to the butter mixture, beating on low speed until just combined. Scrape bowl and paddle, mix a little longer.

Spread the batter evenly over the peaches in the pan. 

Bake at 350 F for 30-40 minutes, test the cake with a toothpick before removing from the oven. Cool the pan for 5 minutes. Loosen cake from the sides of the pan, invert onto a large serving cake board or plate.