Chef Travis Sparks of Deacon's New South shared two summer appetizer recipes ( see below ) Deacon's New South is located at 401 Church St, Nashville, TN 37219. Phone: (615) 994-1994
For more info www.deaconsnewsouth.com
Burrata with pickled watermelon, heirloom tomato, arugula (serves 3-4)
1 lb. burrata cheese
3-4 heirloom tomatoes
1 watermelon
1 lb. baby arugula
Lemon vinaigrette for dressing greens (recipe below)
Directions:
-Place burrata in blender or food processor and whip until smooth
-Cut melon for pickling
-Wash and dry greens
-Make vinaigrette.
Watermelon Pickling Liquid:
6 cups water
2 cups champagne vinegar
1/2 cups dry hibiscus flowers
2 cups sugar
1/2c honey
1 tsp black peppercorns
1 tsp pink peppercorns
3-4 sprigs of fresh thyme
Directions:
-Bring all to a boil to dissolve ingredients
-Pour over cut watermelon and let cool
Lemon vinaigrette
1/2 cup lemon juice
1/2 cup honey
1/4c extra virgin olive oil 1/4c white vinegar
2 sprig of fresh thyme picked
1 large shallot
2 1/2 cups canola oil
1 tsp white pepper
Directions:
-Place all ingredients into blender except oils
-Blend on high and slowly drizzle oil in to emulsify
Seared halloumi cheese with pickled peaches (serves 3-4)
1 lb. halloumi cheese
3-4 fresh peaches
1 tbsp local honey
lemon wedges
rustic sourdough bread
fresh thyme
Pickling liquid (optional):
6 cups water
2 cups champagne vinegar
2 cups sugar
1/2c honey
1 tsp black peppercorns
1 tsp pink peppercorns
3-4 sprigs of fresh thyme
Directions:
-Cut cheese into 1/2 inch slabs
-Sear cheese in a smoking hot, non-stick pan until golden on both sides, about a minute per side.
-Pickle peaches if desired. (Option to use fresh peaches, too.)
-Cut peaches into pieces.
-Assemble by topping seared halloumi with the peaches, drizzle with the honey
-Place picked fresh thyme on top and serve with sourdough toast and lemon wedge
