PEI Liquor - Celebrate Late Summer 2021

Recipes Cottage Menu


Grilled Corn (Elotes) Salad From page 16 Serves 2 as a main, 4 as a side • 6 ears shucked corn • 1/4 cup mayonnaise • 1/4 cup sour cream • 1/2 cup finely crumbled cotija or feta cheese, plus more for serving • 1/2 teaspoon chili powder, plus more for serving • 1 medium clove garlic, finely minced (about 1 teaspoon) • 1/4 cup finely chopped cilantro leaves and tender stems • 1 lime, cut into wedges • A little extra cheese and chili powder for garnish Directions Turn your grill to 450F and preheat it for 5 minutes. While the grill heats, combine the mayonnaise, sour cream, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until combined and set aside. When the grill is hot, place the shucked corn directly on the grill and cook, rotating occasionally, until cooked through and charred a little bit on all sides, about 8 minutes. Transfer the cooked corn to a cutting board and let it cool for about 5 minutes. Use a sharp knife to cut the corn kernels from the cob, then place the warm corn kernels in a medium bowl. Add the sour cream mixture and stir well to combine. Scoop the corn salad into serving bowls and garnish with more crumbled cheese, a sprinkle of chili powder and a lime wedge. Be sure to enjoy this salad right away while it’s still warm.

Heirloom Tomato Galette From page 14 • 1 refrigerated pie crust • 1 cup grated Glasgow Glen Gouda • 3-4 Heirloom Tomatoes, sliced about 1/4 inch thick • 1/2½tsp each salt and pepper • 2 Tbsp olive oil • 1 bunch basil leaves, rough chopped • 1 egg, beaten Directions Preheat your oven to 375F. Line a baking sheet with parchment paper, sprinkling the top with a touch of flour. Unroll your pie dough, then transfer to a parchment-lined baking sheet. Top the pie dough circle with the grated gouda cheese, leaving a 2-inch border all around the edges. Add half the chopped fresh basil. Next, liberally season sliced tomatoes with salt & pepper before layering over the cheese in a couple of layers. Generously drizzle olive oil over the tomatoes, then fold up the edges of the dough around the tomatoes (it will overlap in some places). Brush the crust with beaten egg and bake for 1 hour until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving topped with the remaining fresh basil.

Smashed New Potatoes with Black Garlic Butter From page 13


2 lb new PEI potatoes, in 1 inch pieces • Freshly cracked pepper • 1/4 cup Cow’s sea salted creamery butter • 6 cloves Eureka! black garlic, peeled • Salt and pepper • Fresh chives for garnish

Directions Wash the new potatoes well and wipe gently with a damp cloth to remove any dirt. Place in medium-sized pot of salted water and bring to a simmer. Cook for about 15 minutes or until they are fork tender but not falling apart. Drain well and keep warm. Meanwhile, use the side of a large knife to crush the black garlic and then chop it several times to make a smooth paste. Place the garlic in a small microwave-safe bowl with the butter and then melt for about 30 seconds in the microwave. Add the butter and garlic mixture to the potatoes along with some salt and pepper and use a fork to roughly mash the potatoes, leaving some larger pieces. Stir everything together well, transfer to a serving dish and sprinkle with fresh chives.







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