Make Ahead Labor Day Menu from Salud! Cooking School

Grilled Corn with Triple Citrus Butter

Ingredients
• 4 Ears Corn in the husk (do NOT shuck corn)
• 1 Stick Unsalted Butter
• ½ tsp. zest each of Lemon, Orange, & Lime
• 2 Tbsp. Basil chopped
• ½ tsp. sugar
• 2 tsp. White Balsamic Vinegar
• S&P to taste

Directions
Place entire ear of corn (husk and all) on upper rack of grill or on indirect heat. Rotate while cooking. In bowl, mix together remaining ingredients in a food processor. After corn is done, let cool enough to remove husk. Enjoy corn with the butter.

Zesty Grilled Shrimp

Ingredients
• 1 Pound Large Shrimp, peeled and deveined
• 2-3 Tbsp. Oil
• Zest of 1 Lime
• 1-2 Cloves Garlic, smashed
• Salt and Fresh Pepper to taste

Directions
1. Soak skewers in water for at least one hour.
2. In a large zip-top bag, combine all ingredients and squeeze to combine. Let marinate for 30 minutes to 1 hour.
3. Heat grill to medium-high temperature. Remove shrimp from bag and skewer with two skewers running through to prevent shrimp from flipping around.
4. Grill shrimp until marks are achieved, flip and repeat (1-2 minutes per side). Once shrimp come off of the grill, squeeze lime juice over the skewers. Serve immediately with cilantro cream.

Cilantro Cream Sauce

Ingredients
• 1 Cup Crème Fraiche
• 1/4 Cup Cilantro, minced
• 1 tsp. Granulated Garlic
• Zest and Juice of 1 Lime
• Salt and Fresh Pepper to taste

Directions

1. In a medium bowl, whisk together all ingredients until well-incorporated.

Peaches & Cream Cheesecake

Crust Ingredients
• 1-1/2 cups cookie crumbs
• 1/3 cup butter, melted
• 1/4 cup sugar

Filling Ingredients
• 1 1/2 cups organic fresh whole-milk ricotta cheese (about 12 ounces)
• 3 8-ounce packages cream cheese, room temperature
• 1/2 vanilla bean, split lengthwise
• 1 cup sugar
• 1 tablespoon finely grated orange peel
• 2 teaspoons vanilla extract
• 1/4 teaspoon coarse kosher salt
• 4 large eggs

Crust Directions
1. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack.
Filling Directions
1. Line sieve with 3 layers of cheesecloth; set over medium bowl. Place ricotta cheese in prepared sieve; wrap cheesecloth around ricotta and squeeze gently to remove excess liquid. Cover and chill overnight (additional liquid will drain from ricotta).
2. Preheat oven to 325°F.
3. Using electric mixer, beat cream cheese in large bowl until smooth. Add drained ricotta cheese and beat until blended. Scrape in seeds from vanilla bean; beat until well blended (reserve bean for another use).
4. Add sugar, orange peel, vanilla extract, and coarse salt; beat until smooth.
5. Add eggs 1 at a time, beating until blended after each addition. Transfer filling to baked crust in pan.
6. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set around edges and center moves slightly when pan is gently shaken, about 1 hour 30 minutes. Transfer cheesecake to rack and cool in pan 1 hour. Chill cheesecake uncovered overnight.
7. Using small knife, cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Cut cake into wedges and serve with cherry sauce.

Peach Compote Ingredients

• 4 Cups Fresh Peaches, diced
• 1/2 Cup Sugar
• Zest and Juice of 1 Orange
• 2 tsp. Fresh Ginger, peeled and grated
• Large Pinch Salt
• 1 tsp. Vanilla Bean Paste

Directions
In a saucepan, combine peaches, sugar, zest and juice, and ginger. Cook over medium heat until peaches are soft and have created a sauce. Remove from heat and add salt and vanilla. Let cool.

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Ingredient List

Pantry
• 2 tsp. Fresh Ginger, peeled and grated
• 1 tsp. Vanilla Bean Paste
• 4 large eggs
• 1/4 Cup Cilantro, minced
• 1 tsp. Granulated Garlic
• 1-2 Cloves Garlic, smashed
• 2 tsp. White Balsamic Vinegar

Produce
• 4 Cups Fresh Peaches, diced
• Zest and Juice of 1 Orange
• ½ tsp. zest each of Lemon, Orange, & Lime
• 4 Ears Corn in the husk (do NOT shuck corn)
• 2 Tbsp. Basil chopped

Seafood
• 1 Pound Large Shrimp, peeled and deveined

Grocery
• 1-1/2 cups cookie crumbs

Dairy
• Butter
• 3 8-ounce packages cream cheese, room temperature

Specialty
• 1 Cup Crème Fraiche
• 1 1/2 cups organic fresh whole-milk ricotta cheese (about 12 ounces)