Recipes — Liquid Gold Recipe Contest
2nd Annual Liquid Gold Recipe Contest Charlottetown submitted by Joy and Beata SALAD INGREDIENTS 1 cup local squash, peeled and diced 1 tablespoon Liquid Gold medium EVOO 8 dates, pitted and sliced in half 3‐4 cups Farmer’s Market mesclun mix greens ¼ Red Onion finely sliced 3‐4 slices Terre Rouge prosciutto Coat half last 5 minutes of roasting. DRESSING 3 tablespoons Liquid Gold Frantoio Olive Oil 1 tablespoon Liquid Gold Sicilian lemon infused white balsamic 1 teaspoon grainy Dijon mustard 1 tablespoon maple syrup TOPPED WITH Pumpkin seeds Shaved parmesan
2nd Annual Liquid Gold Charlottetown Recipe Contest submitted by Nancy Ingredients: 1 ½ pounds PEI Russet Potatoes, peeled and cut into chunks 1 teaspoon salt ¼ teaspoon freshly ground pepper 2 tablespoon Liquid Gold Olive Oil 1 large onion, finely minced 1/3 pound Gouda Lady’s gouda (any flavour) finely grated (optional ingredient) 1 tablespoon ground flaxseeds 1 cup water, divided 3 cups all-purpose flour 1 teaspoon salt To prepare the filling: Place potatoes in a large saucepan with cold water to cover. Bring to a boil, and boil until tender (about 15-20 minutes). Drain very well and mash with...
2nd Annual Liquid Gold Charlottetown Recipe Contest Submission by Kelly Thickett Get all ingredients ready first and assemble at the end. For the custard: 1 cup milk (use cream for richer custard) 6 tbsp sugar 3 tbsp cornstarch 2 egg yolks (keep the egg whites covered in the fridge up to two weeks) ½ tsp salt 2 tbsp Liquid Gold blood orange olive oil 1. Make an ice water bath by placing ice and water in a bowl and placing another bowl on top. 2. Slowly bring milk to a boil on medium heat in a saucepan, stir...