I spent the weekend in Waterloo with my in-laws including my sister-in-law Christine who was home visiting from Alberta. So when I was walking through the fresh produce aisle at Longo’s I was thinking about what I could make to share and make the visit extra special. I kept coming back to the baskets of cucumbers.
When you are thinking about making something seasonal and fresh in August everyone talks about the peaches, the tomatoes, the corn… but what about the lovely and oft-overlooked fresh refreshing flavours of the cucumber? They get dumped into brine and pickled to eat later.
Not this time!
I asked Chef Matt Kantor to share his recipe for Cucumber + Mint Granitee from the last Secret Pickle Supper Club where he served to rave reviews on bruleed pineapple with crushed candied peanut and smoked paprika oil.
Cucumber + Mint Granitee.
1/3 cup sugar 1/3 cup water 3 4-6” cucumbers, chopped 6 mint leaves pinch of salt
In a small pot, heat the water and sugar until it boils. Chill.
Add everything (except the small pot) to a blender and puree. Strain.
Remove from the freezer and scrape with a fork until you have a coarse ice.
Repeat 2 more times.
This mint and cucumber granitee, or granita, is easy and elegant and oh so refreshing. The fresh Ontario cucumbers bring an extra intensity of flavour and fragrance to the granitee that you just simply don’t get when they are shipped in.
Since I have no skills in designing a plate, I stole’s dish in entirety. Complete with grilled pineapple and crushed (ish) candied peanuts, I attempted to make my plate as appealing as his.
Cucumber + Mint Granitee w/ Grilled Pineapple & Candied Peanuts
1/4 recipe of Cucumber + Mint Granitee
4T candied peanuts
Peel and core pineapple
Slice the pineapple lengthwise (or otherwise) into slices of even thickness.
Place on a preheated bbq grill until golden
Crush candied peanuts (because I’m assuming you bought them like I did)
Place pineapple on plate, scoop out some tasty tasty granitee and plunk it on top.
It turned out to be the perfect end to a wonderful weekend with my in-laws! Thanks Matt for sharing this recipe so I could look so good!
And the best part was that Christine served it and I didn’t have to do the dishes!
Note: this post is part of my Longo’s Taste Ontario Ambassador series. For more information and disclosure on my relationship please take a second and read about my Foodie Adventure: Longo’s Taste Ontario Ambassador!
and my Disclosure statement