PEI Liquor - Celebrate Summer 2020

Directions Preheat your oven to 350°F. Lightly grease one 9x9 inch cake pan. Prepare the streusel: In a medium bowl, whisk together the sugar, flour, cinnamon and pinch of salt. With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble, then set aside while you prepare the cake batter. Prepare cake: In the bowl of a mixer, cream together the butter and sugar until pale and fluffy. Add the egg, yogurt and vanilla and beat to incorporate. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir flour mixture into the wet batter until just combined – be careful not to over mix. Gently fold the sliced peaches into the batter. Pour the batter into the prepared pan, then top with an even layer of streusel mix. Bake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for at least 15 minutes before cutting and serving.

Directions Place the peach in the bowl of a food processor and blend until very smooth. Set aside. Use a hand mixer or stand mixer with a whisk attachment to beat the cream cheese and sugar together until very smooth. Scrape down the sides of the bowl a couple of times to make sure there are absolutely no lumps. Slowly add in the condensed milk while whisking, then add in the lime and pureed peach and mix until incorporated. With the mixer running on medium speed, slowly pour in the melted chocolate. Scrape down the sides of the bowl often to make sure all the chocolate is mixed in. Turn the mixer to medium-high and continue to beat until the mixture becomes fluffier and paler, another 2-3 minutes. Divide the mixture between 6 ramekins or mason jars, then transfer to the fridge to set for one hour. To serve, top each mousse with fresh passionfruit pulp.

Directions Place everything but the whipping cream in a blender and puree until very smooth, scraping down the sides of the bowl as necessary. In a separate large bowl, beat the whipped cream with a whisk or handheld mixer until it is fluffy and makes stiff peaks. Pour the peach mixture into the whipped cream and and fold it in gently until it’s barely combined - be careful not to over mix! Spread the ice cream mixture into a shallow casserole dish and freeze for at least 3 hours (overnight is better!) Once the mixture is frozen, cover tightly with plastic wrap or a lid to keep it fresh.

Directions Bring a large pot of water to a boil. Add the peaches and boil just until the skins loos- en, about 30 seconds; transfer to a large rimmed baking sheet and let cool. Peel the peaches, then halve and pit them. In a large saucepan, combine the 3 cups of water and sugar and bring to a boil over high heat, stirring to dissolve the sugar. Boil the syrup until slightly reduced to 4 cups, about 5 minutes. Add the peaches to the syrup and bring to a boil. Using a slotted spoon, transfer the peaches to 4 clean 1 Litre canning jars. Add the brandy to the syrup and bring to a boil. Ladle the hot brandy syrup over the peaches and close the jars tightly with the lids and rings. Let cool to room tempera- ture, then refrigerate for at least one week before serving. Store the unopened jars in the refrigerator for up to 3 months.

1 small red onion ¼ cup crumbled feta 2 Tbsp chopped fresh parsley 1 cup kalamata olives A drizzle of good quality balsamic

Directions In a large bowl, mix together a marinade using the garlic, lemon, vinegar and oil. Add a generous pinch of salt and pepper. Trim your vegetables and cut into large rings or rounds roughly ¼ inch thick, then add them all to the marinade and toss to combine. Let stand for 10 minutes while your grill preheats. Preheat your grill to 400F, or medium high heat. Grill the vegetables for 2-3 minutes on each side, until lightly charred. Transfer to a serving platter and scatter with the kalamata olives, feta and chopped parsley. Finish with a drizzle of good quality balsamic and enjoy warm or at room temperature.

Frozen Negronis From page 39 Serves 3-4

2 ounces Tanqueray Flor di Sevilla Gin, 01199Y 2 1/2 ounces Campari, 20110Z 2 1/2 ounces Martini Sweet Red Vermouth, B0156Z 3 cups ice Orange slices, for garnish Directions In a blender, combine the ice, sugar and strawberries. Pour in the lime juice, rum and soda. Blend until smooth. Pour into glasses and serve right away, garnished with fresh strawberries.



Peach Streusel Cake From page 21 Makes one cake - Serves 6-8

For the Streusel: ¼ cup sugar ½ cup unbleached all-purpose flour ¼ cup butter, softened ½ teaspoon ground cinnamon A pinch of salt ½ cup sugar 1 large egg ½ cup whole milk plain yogurt ½ teaspoon vanilla extract 1 cups unbleached all purpose flour ½ teaspoon ground cinnamon pinch of ground nutmeg ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 ½ cups ripe but firm peaches, peeled and diced For the Cake: ¼ cup butter, softened

Peach and Passionfruit Cheesecake Mousse From page 23 Makes 6

Brandied Peaches From page 22

Frozen Coconut Limeade From page 40 Makes 1 pitcher (serves 6) 4 cups ice cubes 1 can unsweetened low-fat coconut milk 1/3 cup lime juice ¾ cup Malibu Coconut Rum, 16470Z Pineapple slices for garnish Directions Blend all the ingredients together until it reaches your desired consistency — almost smooth for a crunchier effect, or fully smooth for a creamier milkshake effect. Pour into glasses, garnish with pineapple slices, and don’t forget to share!

Amaretto Peach Ice Cream From page 20 Makes 1 ¼ Litres 2 ripe fresh peaches 1 can sweetened condensed milk 2 oz Amaretto Disaronno Originale, 16710Z Juice of ½ a lemon ¼ tsp salt 2 cups heavy whipping cream

Strawberry Rhubarb Daiquiri From page 38 Makes 1 big pitcher (Serves 8)

1 ripe peach 2 Tbsp white sugar 1 lb cream cheese at room temperature 1 can sweetened condensed milk 1 Tbsp lime juice 1 cup white chocolate chips, melted Pulp from 1 or 2 fresh passionfruit

6 pounds small ripe peaches 3 cups water 4 cups white granulated sugar 3 cups brandy

6 cups ice 2 cups fresh or frozen strawberries Juice of 1 lime (about 1 oz) 1 bottle Upstreet Strawberry Rhubarb Lemonade ¾ cup Havana Club Anejo Rum, 03694Z Fresh strawberries to garnish Directions In a blender, combine the ice, sugar and straw- berries. Pour in the lime juice, rum and soda. Blend until smooth. Pour into glasses and serve right away, garnished with fresh strawberries.





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