PEI Liquor - Summer eFlyer

RECIPES

1 small yellow onion, minced 2 cups fresh chanterelle mushrooms, washed and picked clean ⅛ cup dry white wine Salt and pepper to taste 2 large thick slices of rustic sourdough bread Another 1 Tbsp butter ¼ cup Oldfield Dairy Fresh Goat Cheese A handful of chopped fresh chives Directions: Heat a large, heavy bottom skillet over medium heat. Melt the 2 Tbsp butter, then add the onions and thyme and cook, stirring occasionally, for 5 minutes. Add the mushrooms and garlic and cook for another 5 minutes, stirring occasionally. Add the wine and cook another 3 minutes, until all the liquid has evaporated. Add salt and pepper to taste and turn off the heat. Toast the sourdough bread slices in the toaster (or under the oven broiler if it’s too big for the toaster) and spread with the other 1 Tbsp butter and the goat cheese. Top with the warm mushroom mixture and then sprinkle with the chives and some more freshly cracked pepper. Enjoy warm right away!

COTTAGE MENU

Gin Bramble From page 13 Makes 1

1 oz Gordon’s Premium Pink Gin, 01307Y 6 oz Somersby Blackberry Cider, 19570X 2 lemon wedges Ice Fresh blackberries to garnish Directions: Mix the gin and the juice of 1 lemon wedge together in a short glass. Add enough ice to fill the glass, then top up with the blackberry cider. Garnish with another lemon wedge and then scatter with fresh blackberries.

Smashed New Potatoes with Black Garlic Butter From page 10 2 lb new PEI potatoes, in 1 inch pieces Freshly cracked pepper ¼ cup Cow’s Creamery sea salted butter 6 cloves Eureka! black garlic, peeled Salt and pepper Fresh chives for garnish

Directions: Wash the new potatoes well and wipe gently with a damp cloth to remove any dirt. Place in medium-sized pot of salted water and bring to a simmer. Cook for about 15 minutes or until they are fork tender but not falling apart. Drain well and keep warm. Meanwhile, use the side of a large knife to crush the black garlic and then chop it several times to make a smooth paste. Place the garlic in a small microwave-safe bowl with the butter and then melt for about 30 seconds in the microwave. Add the butter and garlic mixture to the potatoes along with some salt and pepper and use a fork to roughly mash the potatoes, leaving some larger pieces. Stir everything together well, transfer to a serving dish and sprinkle with fresh chives.

Heirloom Tomato Galette From page 12 Makes 1 galette, serves 4-6

Caramel Sea Salt and Vanilla Iced Coffee From page 14 Makes 1

1 refrigerated pie crust 1 cup grated Glasgow Glen Gouda 3 – 4 Heirloom Tomatoes, sliced about ¼ inch thick ½ tsp each salt and pepper 2 Tbsp olive oil 1 bunch basil leaves, rough chopped 1 egg, beaten Directions: Preheat your oven to 375F. Line a baking sheet with parchment paper, sprinkling the top with a touch of flour. Unroll your pie dough, then transfer to a parchment-lined baking sheet. Top the pie dough circle with the grated gouda cheese, leaving a 2-inch border all around the edges. Add half the chopped fresh basil. Next, liberally season sliced tomatoes with salt & pepper before layering over the cheese in a couple of layers. Generously drizzle olive oil over the tomatoes, then fold up the edges of the dough around the tomatoes (it will overlap in some places). Brush the crust with beaten egg and bake for 1 hour until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving topped with the remaining fresh basil.

1 oz Baileys Salted Caramel , 17509Z ½ a can of Ground State Cold Hard Coffee , 17873X 2 scoops Cow’s Vanilla ice cream Directions: In a tall chilled beer mug, combine the Baileys and hard coffee. Add one scoop of ice cream and stir until just starts to melt, then add the second scoop of ice cream. Enjoy!

Chanterelle Mushroom Toast From page 11 Serves 2

2 Tbsp butter 1 whole sprig of thyme 1 clove of garlic, minced

42 CELEBRATE LATE SUMMER 2019

*Limited Time Offers from July 24 - August 27