Summer Grilling

05.20.12 Summer Grilling Cotton Candy Magazine

One of the most exciting elements of summer is the season’s delectable food choices.  Cotton Candy Magazine® has some the most unique summer grilling recipes, and we’re sharing them with you.  From tasty drinks to innovative side dishes and scrumptious desserts, our contributing food editor Chef Evelyn Paul has created some special and beautiful seasonal treats.

Trust us.  No summer is complete without them.

Peach and Rosewater Martini


2 ounces vanilla vodka
1 ounce champagne
2 ounces peach nectar
1 ounce rosewater
Lemon verbena sprig, for garnish
Peach slice, for garnish


Combine ingredients into a cocktail shaker with ice. Shake well. Pour into a chilled martini glass and garnish with sprig of lemon verbena and a slice of peach.

Grilled Peaches with Peach Ginger Sorbet


4 ripe peaches, sliced
4 cups peaches, diced
2/3 cup sugar
1 cup water
2 teaspoons fresh lemon juice
3 tablespoons candied ginger, chopped
2 tablespoon olive oil
Mint sprig, for garnish
Orange blossom honey, optional for garnish

(Click on the photos below.)

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Peach Ginger Sorbet


Puree diced peaches with sugar and water

Add lemon juice to the peach puree and stir. Refrigerate the puree for one hour, or until it is extremely cold.

Pour the puree and candied ginger into ice cream maker. Transfer the sorbet into a container and freeze for at least four hours.

Grilled Peaches


Heat grill based on manufacturers’ instructions. Lightly drizzle olive oil on the peach slices. Grill for three to five minutes.

Serve peach ginger sorbet with grilled peaches. Add a mint sprig to the sorbet as an optional garnish. Lightly drizzle with orange blossom honey (optional).

Grilled Lamb Kabobs with Rosemary and Oranges


1 lb lean, boneless lamb, cut into 1 inch cubes
4 oranges, cut into chunks
4 small red onions, cut into chunks
2 tbsp dried rosemary, crushed
1 package fresh rosemary
1/2 cup olive oil
Salt and pepper, to taste


Drizzle olive oil on the lamb cubes and sprinkle with dried rosemary. Use 8 inch skewers to make kabobs, alternately placing lamb, onion, and orange.

Grill kabobs over medium-high heat. Brush lightly with olive oil and sprinkle salt and pepper onto the kabobs and rotate to char on all sides. Grill Kabobs to desired doneness or about 7-8 minutes for medium rare.

Grilled Vegetable and Herb Salad


4 baby leeks
1 large red bell pepper
1 large yellow bell pepper
1/2 pound asparagus
1 eggplant, sliced
1 cup cherry tomatoes
3 tbsp fresh basil, chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh marjoram, chopped
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar


Brush all the vegetables with one tbsp of olive oil. Prepare Grill to medium high heat based on manufacturers’ instructions. Grill vegetables, 2-4 minutes per side. Combine herbs in a medium bowl. Add grilled vegetables. Toss with remaining 3 tbsp of olive oil and 2 tbsp of balsamic vinegar.

Cotton Candy Magazine®