Mount Pleasant Magazine July/August 2021

39 www.MountPl easantPodcas t . com | www. ReadMPM. com | www. I LoveMountPl easant . com For the Gorgonzola Buttermilk Vinaigrette Ingredients 8 ounces gorgonzola cheese 2 ounces cream cheese 1/2 cup buttermilk 1 ounces red wine vinegar 1 ounces lemon juice 2 teaspoon salt 1 teaspoon black pepper Break cheese up by hand and combine all ingredients in a large blender or food processor and puree until combined. Adjust seasonings to taste. Prosciutto Cashew Crumble Ingredients pound prosciutto, diced or ground 1 cup cashews, whole roasted and salted 2 teaspoon salt 1 tablespoon espelette 2 teaspoons smoked paprika ¼ cup extra-virgin olive oil Dice or grind prosciutto and set aside. Place cashews in a food processor and pulse until broken up, to about the size of the prosciutto. Heat a pan on medium- high heat with oil and render prosciutto until golden brown, then add crushed cashews, spices and salt to the pan. Toss to combine. Spread out evenly on a sheet pan and roast in the oven at 200 degrees for one hour. Let cool. MCLEOD FARMS Peach Daiquiri Ingredients 2 cups Mac’s Pride Peaches 1/2 cup sugar 6 ounces frozen lemonade 6 ounces rum (can be omitted for a mocktail) Ice ​ Place peaches, sugar, frozen lemonade and rum in a blender. Fill to the “max fill” line with ice. Crush until slushy and enjoy. Photo prov i ded by The Obs t i nat e Daught e r.