PEI Liquor - Celebrate Fall 2020

CRANBERRY DESSERTS

Cranberry Pistachio Frangipane Tarts From page 35 Serves 8-10 For the crust: • ½ cup unsalted butter, softened • 1⁄4 cup white sugar • 1 large egg yolk • 1 1⁄4 cups all-purpose flour • 1⁄4 tsp. kosher salt

Potato, Leek and Garden Veggie Chowder From page 20 Serves 4-6 • 1/2 cup salted butter • 2 leeks sliced, white and pale green parts only • 2 cloves garlic, minced • 2 tsp dried thyme • 1 tsp salt • 1 quart vegetable or chicken broth • 2 tablespoons flour • 3 cups diced yukon gold potatoes • 2 cups diced garden veggies (see note) • 2 cups heavy whipping cream • 1/2 teaspoon pepper Directions Melt the butter in a large heavy bottom dutch oven over medium heat. Cook the leeks, garlic, thyme and salt in the butter, stirring often, for about 10 minutes. Stir the flour into the leek mixture. Slowly add in the broth while stirring, and reduce heat to medium low. Bring the pot to a gentle simmer, then add the potatoes and chopped garden veggies. Simmer for about 15 minutes, then add the remaining veggies and cook another 15 minutes, until the potatoes are tender and the chowder has thickened slightly. Stir in the cream, then season to taste pepper and a bit more salt. Serve hot. NOTE: Lots of veggies are great in this recipe; we suggest tender carrots, diced zucchini, chopped kale, halved green or yellow beans, chopped green cabbage or broccoli florets. cheese. Serve right away.

Cranberry Clafoutis From page 34 Serves 6-8

• 3 large eggs plus 3 egg yolks • 1 cup white sugar, divided • 2 cups 10% cream • 1/2 cup all-purpose flour • 3 tablespoons Grand Marnier (16590Z) • 1 1/2 teaspoons vanilla extract • Pinch of salt • Butter, for the baking dish • 2 1/2 cups fresh or frozen cranberries, cut in half • Confectioners’ sugar, for dusting Directions Combine the eggs, egg yolks, ½ cup sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Blend until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature for about 30 minutes. Meanwhile, preheat your oven to to 425F. Generously butter the bottom and sides of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the halved cranber- ries with 5 tablespoons sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F. Carefully pour the prepared batter into the hot pan over the cranberries. Sprinkle the remaining 3 tablespoons sugar on top and return to oven. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners’ sugar before serving warm.

For the filling and topping: • Heaping ½ cup frozen cranberries, fully thawed • 3 tbsp. sugar • 1⁄4 cup chopped pistachios • Confectioners’ sugar, for dusting (optional) Directions Preheat your oven to 350F and butter a 9-inch tart pan generously. Make the crust: In a stand mixer, beat the butter and sugar until light and fluffy. Scrape down the bowl, then beat in the egg yolk. Combine the flour and salt, then add to the bowl, beating on low speed until just incor- porated. Press the dough into the bottom and sides of the prepared tart pan. Dock the dough thoroughly with a fork. Place the tart pan on a baking sheet; freeze for 10 minutes or until firm. Add the frangipane to the center of the tart crust and spread to evenly fill all the way to the edges. Mix the thawed cranberries with the sugar; toss well. Place the cranberries in a single layer, leaving a little room between the berries. Discard any excess sugar or juices from the bowl. Bake the tart in the preheated oven until the top is lightly browned, about 35 minutes.Re- move the tart and let cool for 5 minutes, then carefully transfer to a rack to cool completely. Just before slicing, unmold the tart,sprinkle with pistachios, and dust with confectioners’ sugar if desired.