Recipes — Liquid Gold Recipe Contest

Amy Ingram

Roasted Squash Salad

 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

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Amy Ingram

Potato-Onion Pierogi

  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...

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Blood Orange Custard Trifle with PEI Cranberries

   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...

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