PEI Liquor Summer 2019


Grilled Peach and Prosciutto Salad with Mozzarella From page 51 Serves 2 as a main, 4 as a side

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.

2 large ripe (but not too soft) peaches 8 pieces of thinly sliced prosciutto (about 100g) 1 tub of bocconcini cheese 2 big handfuls of fresh baby arugula 2 Tbsp extra virgin olive oil 1 Tbsp nice dark balsamic vinegar Flaked sea salt and pepper Directions: Preheat your grill to 400F. Cut the peaches in half, remove the stone and pat the cut sides dry with a paper towel. Grill the peaches for about 3 minutes on each side, until they are lightly charred around the outside, then transfer to a cutting board to cool slightly while you prepare the remaining ingredients. Slice the bocconcini balls in quarters, then scatter them on a serving platter. Slice the peaches into large chunks and add them as well. Tear the prosciutto slices in half and add that to the platter along with the arugula. Finally, drizzle over the olive oil and balsamic and add a generous sprinkle of flaked sea salt and freshly cracked pepper. Enjoy right away.

Strawberries and Cream No-Churn Ice Cream From page 40

1 heaping cup sliced fresh strawberries 1 can sweetened condensed milk 1 Tbsp vanilla extract ¼ tsp salt Juice and zest of ½ a lemon 2 cups very cold whipping cream (35%)

Directions: Combine the strawberries, condensed milk, vanilla, salt, and lemon together in the bowl of a blender or food processor. Blend until very smooth, scraping down the sides of the blender as necessary to make sure there are no lumps. In a separate bowl or with a stand mixer, beat the whipped cream with a whisk until it is fluffy and makes stiff peaks. Add half the strawberry puree to the whipped cream and fold it in slowly until it’s barely combined, then add the remaining puree and stir very gently until the mixture is smooth. Be careful not to overmix it! Spread the ice cream mixture into a shallow casserole dish and freeze for 2 hours. Give the mixture a stir with a spatula about halfway through. Once the mixture is frozen, wrap it very tightly and enjoy within two weeks.

Grilled Halloumi and Watermelon Salad with Citrus and Mint From page 53 Serves 2 as a main, 4 as a side 1 field cucumber, peeled and sliced ¼ of a small watermelon, peeled and cut into bite-sized pieces 1 package (about 200g) halloumi cheese

1 small red onion, minced Juice and zest of 1 lemon ¼ cup chopped fresh mint 1 clove garlic, minced 1 tsp dried oregano ¼ cup extra virgin olive oil Salt and pepper to taste

Grilled Corn “Elotes” Salad From page 52 Serves 2 as a main, 4 as a side


Directions: Preheat your grill to 400F and arrange the melon, cucumber and red onion on a large platter or on 4 small plates. Make the vinaigrette: whisk together the lemon, mint, garlic, oregano and olive oil in a small bowl and season generously with salt and pepper. Cut the halloumi into ¼ inch thick slices, then place the slices on the hot grill. Cook for about 3 minutes on each side, then add the grilled cheese to the salad platter. Drizzle the vinaigrette all over and serve right away.

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,


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