PEI Liquor - Celebrate Winter 2020

Working quickly, dip 2 lady fingers in the coffee mixture for 3 seconds and then lay in the bottom of a 9 x 9 baking pan. Repeat with half the pack- age of biscuits until you have a single layer of lady fingers in the bottom of the pan. Spoon in half of the mascarpone mixture, then add another layer of soaked biscuits and the remaining mascarpone. Cover and chill for at least 1 hour, or overnight. Just before serving, cut into 9 even squares and dust generously with cocoa powder.

Another ⅛ cup of butter in cubes ½ cup grated hard cheese such as Parmigiano Reggiano Directions: Bring the broth to a simmer over low heat, cover and keep warm. Melt the butter in a large Dutch oven over medium heat. Add the onion, a generous pinch of salt and the garlic. Cook for about 5 minutes, until the onion is soft and translucent, but not brown. Add the rice and saffron and stir everything well to coat the rice. Cook, stirring frequently, until the rice begins to turn a little bit translucent around the edge. Add the wine and cook, stirring constantly, until the liquid is fully absorbed. Begin adding in the warm stock ½ a cup at a time, always stirring well. Make sure the first ½ cup is absorbed before adding more liquid, and keep tasting the risotto to see how soft the rice is. You will probably have broth left over- it all depends on the type and brand of rice you use. The risotto will take about 20 minutes of stirring and adding the liquid a bit at a time before it’s done. Once the risotto is creamy and cooked through but still a little chewy, remove the pot from the heat, cover it and let it stand for another 5 minutes. Have another taste and add another few spoonfuls of broth and some more salt and pepper as needed. Stir in the cubes of butter and cheese and serve right away.

Directions: In a small saucepan, bring the cream and vanilla bean paste to a simmer over medium heat. In a large mixing bowl, pour the cream over the chocolate, stirring with a wooden spoon or silicone spatula until smooth. Stir in the butter and the Cognac. Cover with plastic wrap and refriger- ate until firm, about 2 hours. Put the cocoa powder in a shallow bowl. Remove the chocolate mixture from the refrigerator and, using your hands (wear gloves if you can!), scoop out the chocolate mixture 1 tsp at a time, roll into 1-inch balls and lay on a parchment lined baking sheet. Once all the truffles are formed, roll them a few at a time in a large bowl with a bit of cocoa powder to coat. Then place the truffles in a fine-mesh strainer and gently shake to remove excess cocoa powder. Repeat until all the truffles are dusted.

Fresita Strawberry Sparkling 17.39 15501Z, 750 mL $

Graham’s Late Bottled Vintage Port 23.99 06220Z, 750 mL $

Classic Negroni From page 24 Makes 1

Masi Masianco 19.99 09485Z, 750 mL $

1 oz Campari (20110Z) 1 oz Martini Sweet Vermouth (20010Z) 1 oz Tanqueray Gin (01790Z) Orange twist for garnish

Directions: Pour the Campari, Vermouth and Gin into an old-fashioned glass full of ice. Stir well with a swizzle stick and garnish with an orange peel.

Classic Tiramisu From page 23 Makes 9 slices

2 cups strong hot coffee ¼ cup Marsala wine (R0098Z) ½ cup white sugar, divided into 3 equal parts 1 package lady finger biscuits 4 egg yolks 1 tub (500g) mascarpone cheese 8 egg whites Cocoa powder Directions: In a medium bowl, stir together the coffee, ⅓ of the sugar and the marsala until the sugar is completely dissolved. In a separate small bowl, mix together the egg yolks and ⅓ of the sugar with a whisk until the sugar is dissolved. Stir in the mascarpone cheese and mix until fully blended. In the bowl of a food processor or using a hand- held mixer, whip the egg whites with the last ⅓ of the sugar until glossy stiff peaks are formed. Gen- tly fold in the mascarpone mixture until smooth, then set aside.

Cocoa-dusted Cognac Truffles From page 22 Makes about 40 truffles 1 cup whipping cream 1 tsp vanilla bean paste 18 oz (540g) dark chocolate (60-65% cocoa content is best), chopped 2 Tbsp salted butter 2 Tbsp Remy Martin Cognac (00850Z) 1 cup Dutch-process cocoa powder for dusting

Prosecco Rossini From page 25 Makes 1

5 oz LaMarca Prosecco (15402Z) 4 fresh ripe strawberries Juice from ½ a lemon 2 tsp sugar Strawberry slices to garnish


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