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Peaches and Cream Salad with Strawberry Pop-tails

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It’s hard to believe that we’re nearing the end of summer. I’m in complete denial so I’m hanging on to every last bit of the summer season with lots of bubbly drinks al fresco, pool time, and eating seasonal produce like corn and berries.

Our friends Brian and Sean from Morsels & Mixology, an all-star chef and mixologist duo who make creative and unique pairings for a variety of private occasions, created the ultimate summer salad and drink spread for those Bitches who like to host.

Cori Sue and I originally met Brian and Sean when they catered our friend Chef Lindsey Becker Roehl’s bachelorette party in Vermont and fell in love with their playful attitude towards food and drink (and fun, playful personalities to boot!). We were spoiled all weekend at our Vermont cabin with decadent adult hot chocolates with homemade marshmallows, truffle grilled cheese sandwiches, and fondue skewers in front of a roaring fire, just to name a few menu items.



The Morsels & Mixology duo crafted a light and delicious summer salad with a Bitch-approved boozy popsicle drink, which reminds me of the popsicle cocktails at NYC’s Loopy Doopy bar, without the $20 price tag.

This pairing is best served on a rooftop with a group of your closest friends to celebrate the last fleeting summer moments. Enjoy!

Peachesandcreamsalad (1)

Peaches and Cream Salad
Makes two salads


  • 1 ear of corn
  • 1 peach
  • Arugula
  • Mache
  • Burrata cheese
  • Handful of almond slivers

Blackberry vinaigrette:

  • 3 cloves garlic
  • 1 shallot (diced)
  • Blackberries (about 10)
  • 2/3 cup white balsamic vinegar
  • 1/2 to 1 cup extra virgin olive oil

ConnandPeaches (1)


1. Shuck the corn, half the peach, and remove the core.  Drizzle a little olive oil over the corn and peaches, season with salt and pepper, and place on a preheated grill or pan. The peach will only take a couple of minutes, just enough for grill marks and a little caramelization.  When they are finished, put them to the side to cool down.

2. Toast the almond slivers by simply placing them in a pan on low heat and shake until they are nice and colored.  Place diced pancetta cubes in another pan with a little oil and set the heat to medium, stir every so often until every side of every cube is crisp and browned, then lay on a paper towel.

BlackberryVinaigrette (1)

3. Start the vinaigrette by placing the blackberries, white balsamic vinegar, diced shallot, and garlic into a blender or food processor until you have reached a pureed consistency. Season the mix with salt and pepper. Emulsify the puree in another bowl by slowly pouring in extra virgin olive oil and whisking vigorously.  Once the corn and peaches are cooled, cut the corn off the cob. Toss the corn, pancetta, and peaches together in a small bowl.  Lastly, cut the burrata ball in half and place on a plate.

4. Place the arugula and mache in a bowl and drizzle a little bit of the vinaigrette around the bowl, not on the actual greens, to ensure it won’t get weighed down. Toss the leaves and add more vinaigrette if needed. Place in a bowl with the pancetta, corn, and peaches.  Add the burrata, enjoy!

Pepperedstrawberrypopsicle (1)
 Black Peppered Strawberry and St. Germain Elderflower Pop-tails

Makes 4 popsicles

Black peppered strawberry layer:

  • 20 oz. of fresh strawberries (about 20 medium strawberries)
  • 1 Tbsp. of lemon juice
  • 2 Tbsp. of sugar
  • ½ Tbsp. of freshly ground black pepper
  • 2 Tbsp. of vodka

Strawberry infused St. Germain Elderflower layer:

  • ½ cup of St. Germain or St. Elder – Elderflower liqueur
  • ½ cup of water
  • 2 Tbsp. of sugar
  • Tops of about 12 strawberries
  • 1 Tbsp. of lemon juice
  • 4 strawberries sliced up

Popsiclelayermixture (1)


Strawberry infused St. Germain Elderflower layer:

Cut the tops off of all the strawberries and let them sit in the elderflower layer mixture of elderflower liqueur, water, sugar, and lemon juice so they infuse the liquid mixture.  Set the mixture aside. After you have finished with the black peppered strawberry layer, prepared below, strain the strawberry tops from the elderflower layer, throw away strawberry tops, and add sliced up strawberries.

Black peppered strawberry layer:

Take the strawberries from which you have already cut the tops off of and add to a blender or food processor along with the rest of the ingredients: lemon juice, sugar, freshly ground black pepper, and vodka.  Puree the mixture until you have a smooth consistency.  Get ready to build your pops!

Build your popsicles:

1. Take your Popsicle mold, or you can also use shot glasses, and fill the mold about ⅓ up with the black peppered strawberry layer.

2. Top the mold with foil and insert a straw or popsicle stick.

3. Freeze for about 3 hours or until completely frozen.

4. Remove the foil top, create second layer with the elderflower mixture, about ⅔ of the way up, and add sliced strawberries for a nice design.

5. Freeze the second layer until completely frozen.

6. Fill the mold completely up with the black peppered strawberry layer and freeze until the entire pop is completely frozen.

7. Run the mold under warm water to get your popsicle out in one nice piece. Enjoy the popsicle on its own or dip into a glass of champagne for a delicious pairing. Nothing like strawberries and champagne!



The Morsels and Mixology duo is directed by awarded chef, Brian Bouchard, and mixologist and creative director, Sean El Dien. They focus on seasonally influenced, creative, and delicious cuisine. Paired with artisan crafted cocktails and non-alcoholic tonics, their mission is to compliment, contrast, and elevate the combinations of food and drink to a fully immersive dining experience. It epitomizes the synergy of two chefs working together to create a flavor symphony! Morsels and Mixology is available for all types of private events including: brunch-ins, luncheons, cocktail parties, and full course dinner parties. For more information, check out their website and Facebook page.


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