PEI Liquor - Celebrate Holiday eFlyer 2019
frozen cherries in a large saucepan over medium-low heat. Slice the whole orange in half and squeeze the juice into the pot. Bring to a sim- mer and cook for 10 minutes. Remove from heat, and add the wine and brandy. Let stand for 20 minutes to mull. Just before serving, gently reheat mulled wine over medium heat until just beginning to simmer (do not boil). Serve warm with cherries to garnish.
Vanilla Bean and Pear Mulled Wine From page 28 Serves 6
Warm Marinated Olives From page 40 Makes 4 cups 2 cup Kalamata olives with pits 1 cup pimento stuffed green olives 1 cup manzanilla olives with pits
1 lemon 2 star anise pods 3 cardamom pods 1 vanilla bean, split in half lengthwise 5 whole cloves 1 x 1 inch piece fresh ginger 1 bottle Open Riesling Gewurztraminer (09004Z) 1 can of pear slices packed in juice Honey to taste Directions: Peel the lemon in strips using a vegetable peeler, being careful not to remove any pith (the white part). Place the peel, vanilla, spices, ginger, water, and pear halves and juice in a large saucepan over medium-low heat. Bring to a simmer and cook for 10 minutes. Remove from heat, and add the wine. Let stand for 20 minutes to mull. Just before serving, gently reheat mulled wine over medium heat until just beginning to simmer. Add honey to taste (up to ¼ cup). Serve warm with pear slices to garnish.
1 sprig fresh rosemary 2 sprigs fresh thyme ½ tsp chili flakes 1 tsp dried oregano ½ cup extra virgin olive oil Zest of 1 lemon
Directions: Preheat your oven to 300F. Drain the olives well and discard any brine. Add everything except the lemon to a medium casserole or oven-proof dish. Stir well, then bake for 8-10 minutes, until warmed through. Let cool slightly, then stir in the lemon zest and serve warm.
Whipped Shortbread Cookies From page 43 Makes about 24 cookies 1 ¼ cups all-purpose flour 4 tbsp cornstarch 3/4 tsp salt 3/4 cup unsalted butter, softened 3/4 cup icing sugar
1 tbsp milk 1 tsp vanilla
Directions: Preheat your oven to 325F and line 2 baking sheets with parchment. Whisk the flour, cornstarch and salt together in a bowl. In the bowl of a stand mixer (or with a handheld blender), beat the butter and sugar together on medium-high until very fluffy and aerated, 4 to 5 minutes, scraping sides and bottom of bowl often. Add milk and vanilla and beat for 1 minute. Sift in half of the flour mixture, then fold in with a spatula until just combined. Repeat with the remaining flour mixture. Spoon half of the shortbread batter into a piping bag fitted with a large, open star tip. Pipe the batter into 1 1/2-inch-wide rosettes, 1 inch apart on a prepared sheet. Bake the cookies until the edges are lightly browned, 13-14 minutes. Let cool for 3 minutes, then transfer to a rack to cool. Repeat with remaining batter.
Classic Spiced Mulled Wine From page 27 1 orange, juice and zest 2 star anise 1 cinnamon stick 3 cloves 1 x 1 inch piece of fresh ginger 1 tart apple 1 bottle Apothic Red (07412Z) 2 cups apple cider ¼ cup honey Directions: Combine everything but the wine in a large
Spiced Black Cherry Mulled Wine From page 27 Serves 8-10 2 cups frozen pitted dark cherries 1 cup orange juice 1 whole orange 1 cinnamon stick 2 whole cloves 1 star anise 1 cup McGuiness Cherry Brandy (06022Z) 1 bottle Ravenswood Zinfandel Vintners Blend (07396Z) Directions: Peel the orange in strips using a vegetable peeler, being careful not to remove any pith (the white part). Place the peel, orange juice, spices, and
saucepan, bring to a boil and then simmer over low heat for 10 minutes. Add the wine, bring to a bare simmer and then remove from heat. Pour into mugs, add an orange peel to each and serve hot.
Made with FlippingBook flipbook maker