PEI Liquor - Celebrate Fall 2020

NOTABLE COCKTAILS Clover Club From page 11 Makes 1 • 1 oz raspberry syrup • ½ egg white • Ice

Fruit and Nut Chocolate Ganache Tart From page 36 Serves 8-10 For the nut crust: • 1 cup chopped unsalted hazelnuts • 1 cup all-purpose flour • 2 Tablespoons white sugar • 1/2 teaspoon salt • 1/2 cup butter, cold and cubed • 3 Tablespoons ice water For the fruit ganache: • 1/4 cup raspberry preserves • 2/3 cup heavy whipping cream • 1 1/3 cups semi-sweet chocolate chips • 1 cup dried cranberries • 1 cup other dried fruit (such as cherries, raisins, blueberries or chopped apricots and figs) • Large pinch of coarse kosher salt Directions Preheat your oven to 350F. Generously butter a 9-inch tart pan. Make the crust: Use a food processor to pulse the cup of the hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse until the mixture turns into pea- sized crumbs. Transfer mixture to a large bowl and slowly stir in 3 Tablespoons of ice water, until it sticks together. Press the dough firmly and evenly into the prepared tart pan. Bake (with pie weights) for 18-20 minutes until golden brown. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling. Spread preserves over bottom of cooled crust. Bring cream to simmer in a heavy medium saucepan. Reduce heat to low; add choco- late chips and stir until melted and smooth. Remove from heat. Stir in fruit and coarse salt. Spread chocolate mixture in crust. Chill until set, about 2 hours, then carefully remove from the tart pan. Serve cold or at room temperature.

Lemon Cranberry Upside-Down Cake From page 37 Serves 8-10

• ½ oz freshly squeezed lemon juice • 2 oz Citadelle Reserve Gin (S0019Z) • Fresh raspberries to garnish Directions For the raspberry syrup, combine 1 cup water and 2 cups sugar in a small pot. Bring to a simmer, then let cool and add 1 cup raspberries. Allow the syrup and raspberries to steep for 24 hours, then muddle berries to fully release the juices. Strain through a fine mesh strainer and store in an airtight container in the fridge for up to 2 weeks. For the cocktail: Add gin, lemon juice, raspberry syrup and egg white into a shaker. Dry shake (no ice) to fully incorpo- rate the egg, then add ice to shaker and shake vigorously for 20-30 seconds or until fully chilled. Strain into a chilled cocktail coupe and garnish with fresh raspberries if desired. Lavender Bees Knees From page 12 Makes 1 • Ice • 2 oz Compass Royal Gin – S0052Z • ½ oz fresh lemon juice • ½ oz lavender honey syrup • Sprigs of lavender to garnish. Directions To make the lavender honey syrup: combine equal parts honey, hot water and a few sprigs of lavender. Stir to combine, let stand 10 minutes, then strain and then chill any unused syrup. Combine gin, lemon juice and honey syrup in a cocktail shaker full of ice, stir briefly to dissolve honey syrup, then fill with ice. Shake well for about 10 seconds and strain into a chilled martini glass.

Topping: • ¾ cup firmly packed brown sugar • ¼ cup butter • 2 heaping cups fresh or frozen cranberries

Cake: • 1 ¾ cups all purpose flour • 2 teaspoons baking powder • ½ teaspoon salt • ½ cup soft butter • 1 ½ cups white granulated sugar • 3 large eggs • 2 Tbsp lemon zest • ½ cup sour cream or greek yogurt • ¼ cup of milk

Directions Generously butter the bottom and sides of a 9 x 13 inch pan and preheat your oven to 350F. Make the topping: In a small saucepan, place the ¼ cup of butter and the ¾ cups of packed brown sugar. Cook over medium heat while stirring until the sugar dissolves. Once the mixture comes to a rolling simmer, cook another 15 seconds. Pour the cooked sugar mixture into the prepared pan and top with cranberries in an even layer. In a small bowl, whisk together flour, baking powder and salt. In a separate medium bowl, use an electric mixer to beat the butter until light. Add the sugar and beat together the sugar and butter until fluffy. Add the eggs one at a time, beating after each addition. Stir in the lemon zest and sour cream and the milk and mix until smooth, then fold in the flour mixture. Pour batter over the cranberries in the cake pan, and smooth the surface. Place in the preheated oven and bake until a tester comes out with just a few moist crumbs, and pressing down on the surface bounces back, about 45-50 minutes.Cool the cake in the pan on a rack for 10 minutes, then carefully invert onto your serving plate.