Culture Magazine

THE HOT LIS T 2024 culturecheesemag.com 55 RECIPES In Season PAGE 10 Recipes CHARRED SUMMER PEACH AND HALLOUMI SALAD If you've never tried halloumi before, you're in for a treat. Hailing from Cyprus, this goat and sheep's milk cheese has a relatively high melting point, making it ideal for searing on the stovetop or grill. It's salty, creamy, slightly-squeaky, and pairs beautifully with juicy, charred peaches, peppery arugula, and bracing mint in this fresh, summer salad. Pickle the onions ahead of time for easier assembly. Serves 4 to 6 1 red onion, thinly sliced ¾ cup apple cider vinegar 1 tablespoon sugar 2 teaspoon kosher salt 1 (8.8-oz) package halloumi, cut into ¼-inch-thick slices and patted dry Olive oil for frying, plus more for drizzling 2 peaches, pits removed and cut into large wedges 2 cups fresh corn (cut from about 3 ears) ¼ cup torn mint leaves 4 cups baby arugula fPlace sliced onion in a jar or other heatproof lidded container. In a small saucepan, combine vinegar, ¾ cup water, sugar, and salt. Bring to a simmer and stir. Once sugar and salt have dissolved, pour the hot brine directly over the onions. Cover and set aside to cool. fCoat the bottom of a large skillet with oil over medium heat. Once hot, add halloumi and cook until deeply browned and crisp on the bottom, about 3 to 4 minutes. (When first added to the skillet, they will spatter loudly—they're browning once spattering quiets to a sizzle.) fFlip halloumi strips and brown for 1 to 2 more minutes. Set aside to cool. fTurn heat up to medium-high, adding another drizzle of oil if pan looks dry. Cook peaches in a single layer, cut sides down, until deeply caramelized and charred—don't be scared if they look almost burnt. Flip and continue to char all cut sides. Remove from heat and set aside to cool. Reserve any oil or juices that accumulated in the skillet. fWhile peaches and halloumi cool, add corn and mint to a large bowl. fOnce cool to slightly warm, cut halloumi and peaches into ½-inch pieces and add to the bowl, along with arugula, ¾ cup pickled onions, 2 tablespoons pickling liquid, a generous pinch of salt, a drizzle of olive oil, and reserved skillet oil and juices. fToss to combine, adding more salt or pickling liquid to taste. Serve immediately. One Cheese, Five Ways PAGE 27 CORNBREAD PANZANELLA SALAD WITH MOZZARELLA Swapping traditional bread with cornbread modernizes this classic. Sweet cornbread complements rich and creamy mozzarella, while acidity from tomatoes and balsamic vinegar provide balance. Grit from the cornmeal adds just the right amount of texture to contrast the delicate cheese. Serve as a side or add a protein to make it a main course. For best results, make the cornbread a day in advance. Serves 4 CORNBREAD 1 large egg ¾ cup milk ½ cup vegetable oil ½ cup plus 3 tablespoons sugar 1 cup all-purpose flour ⅓ cup cornmeal 1 teaspoon salt 1 teaspoon baking powder SALAD Cornbread, cut into 1- to 2-inch cubes ¼ cup olive oil, plus 2 tablespoons for dressing 2 teaspoons Dijon mustard ¼ cup balsamic vinegar ½ red onion, thinly sliced 2 garlic cloves, minced 2 pounds heirloom tomatoes, cut into 1- to 2-inch cubes (can swap for other available tomato)

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