PEI Liquor - Celebrate Fall 2021

Apple Cranberry Sangria From page 29 Makes 1 pitcher, serves 6-8 • 1 bottle Rossignol Cranberry Delight, 12203Z • 2-4 oz Matos Orange Liqueur, 10617Z • 2 medium tart apples, sliced • 1 medium orange, sliced • A handful of fresh, frozen or dried cranberries • 1 cup orange juice • Ice Directions Add apples, orange and liqueur to a large pitcher and muddle with a muddler or wooden spoon for about a minute. Add the orange juice and red wine and stir to incorporate. Cover and let stand for at least one hour (or overnight in the fridge). Serve chilled or pour into glasses about half-full of ice. Spoon one-third of pumpkin batter into prepared pan, spreading even- ly. Spoon half of chocolate batter by heaping teaspoonfuls over pumpkin batter. Repeat once more, spooning remaining pumpkin batter on top. Gently the swirl batters together with a knife. Bake until a wooden pick insert- ed near center comes out clean, 55 to 60 minutes. Let cool in the pan for 10 minutes, then remove from pan, and let cool completely on a wire rack. In a small saucepan, melt the chocolate and cream together over low heat. Stir until all the chocolate melts and the mixture is smooth and glossy. Pour the mixture over the cooled cake, then sprinkle over the crystalized ginger. Let cool for 5 minutes before serving. Fall for Sangria

Apple and Pear White Sangria From page 31 Makes 1 pitcher, serves 6-8 • 1 bottle Pelee Island Gewurztraminer, 09266Z • 2 oz St Germain Elderflower Liqueur, S0082Z • 1 golden delicious apple • 1 ripe pear • Juice from 1/2 a lemon

Spiced Apple Sangria From page 30 Makes 1 pitcher, serves 6-8 • 1 bottle Matos Rose, 12204Z • 2 oz Deep Roots Spiced Apple Liqueur, 16016A • 2 tart apples, such as MacIntosh or Granny Smith, chopped • Cinnamon sugar for rims • Cinnamon sticks for garnish • Ice Directions In a large pitcher, combine the apples and the liqueur. Stir well to combine and then pour in the wine. Cover and let stand for one hour (or overnight in the fridge). Wet the rim of a wine glass with a little water, then dip in cinnamon sugar. Add some ice to the glass, scoop in some fruit and then pour in some sangria. Garnish with a cinnamon stick.

Pumpkin and Dark Chocolate Swirl Cake with Crystalized Ginger From page 24 Makes 1 large bundt cake • 1 cup butter, softened • 3 cups all-purpose flour • 1½1/2 cups firmly packed dark brown sugar • 3 large eggs • 2 teaspoons baking powder • 1 teaspoon baking soda • 1 teaspoon salt • 1/2 cup sour cream • 1 teaspoon vanilla extract • 1 cup canned pumpkin • 1½1/2 teaspoons pumpkin pie spice • 1/3 cup half-and-half • 2 tablespoons unsweetened cocoa powder For the ganache topping: • 1 cup dark chocolate chips • 3/4 cup whipping cream • 1/4¼cup chopped crystallized ginger Directions Preheat oven to 300°. Spray a silicone bundt pan with non-stick spray and set aside. In a large bowl, beat brown sugar and butter with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addi- tion. In a medium bowl, whisk together baking powder, baking soda, salt, and flour. Gradually add flour mixture to butter mixture. Beat in sour cream and vanilla. Spoon 1 cup vanilla batter into a medium bowl and set aside. Add the pumpkin and pumpkin pie spice to the remaining vanilla batter; beat until combined. Add half-and-half and cocoa to reserved 1 cup vanilla batter, whisking until combined (the batters will be thick.)

Pumpkin Spice Semifreddo From page 23 Makes about 1 1/2 Litres • 1 can sweetened condensed milk • 2/3 cup pumpkin puree • 1 tsp cinnamon • 1 tsp ground ginger

• 1/4 tsp nutmeg • 1/4 tsp cloves • 1/4 tsp allspice • 2 Tbsp vanilla extract • 1/4tsp salt • 2 cups whipping cream

Directions Wash, core and slice the apple and pear, then place in a large pitcher. Add the remaining ingredients (except the ice) and stir well. Cover and let stand for one hour before serving either chilled or in glasses half-full of ice.

Directions Stir the condensed milk, vanilla, spices and salt together in a medium bowl. Stir well to combine. In a separate bowl, beat the whipped cream with a whisk until it is fluffy and makes stiff peaks. Add the whipped cream to the condensed milk mixture and fold it in carefully until it’s barely combined. Spread the mixture into a shallow casserole dish and freeze for at least 2 hours (overnight is better!) Once the mixture is frozen, cover tightly with plastic wrap. Enjoy with caramel sauce, salted nuts or with espresso poured over top!

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CELEBRATE FALL 2021

Limited time offers from October 13 - November 23

Prices subject to change | Products not available at all locations | While supplies last