PEI Liquor - Celebrate Spring 2020

SPRING 2020

CELEBRATE SPRING 2020 1

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

CELEBRATE SPRING 2020

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Limited time offers from May 13 - June 16

CONTENTS

FOOD

IN EVERY ISSUE

8 MOTHER’S DAY BRUNCH

4 WHAT’S THE DEAL

26 SAVOURY TOAST

16 NEW ARRIVALS

32 TASTE OF RHUBARB

31 FEATURED DRINK STYLE

36 RECIPES

GIFTS

12 MOTHER’S DAY PICKS

DRINK

18 FATHER’S DAY PICKS

22 JUST ADD SODA COCKTAILS

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MAY 13 - JUNE 16, 2020 SAVINGS WINE • BEER • SPIRITS

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Limited time offers from May 13 - June 16

SAVE 2.00 $

SAVE 2.00 $

SAVE 2.00 $

Bogle Merlot 22.99 NOW 07759Z, 750 mL

Stoneleigh Sauvignon Blanc 18.59 NOW 09498Z, 750 mL

Oyster Bay Merlot 19.99 NOW 08990Z, 750 mL

SAVE 2.00 $

SAVE 2.00 $

SAVE 2.00 $

Dreaming Tree Chardonnay 18.49 NOW 09656Z, 750 mL

Longshot Pinot Grigio 16.99 NOW 09675Z, 750 mL

Novas Gran Reserva Cabernet Sauvignon 18.19 NOW 07711Z, 750 mL

SAVE 1.00 $

SAVE 1.00 $

SAVE 1.00 $

Jacob’s Creek Moscato 13.89 NOW 07626Z, 750 mL

Bodacious Pinot Grigio 11.79 NOW 09036Z, 750 mL

Wallaroo Trail Bin 212 Shiraz 14.50 NOW 08971Z, 1 L

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

Specialty!*

Specialty!*

Specialty!*

Budweiser 30 Pack Cans 50.99 00926Y, 30 x 355 mL

Bud Light 36 Pack Cans 60.99 01035Y, 36 x 355 mL

Michelob Ultra 30 Pack Cans 55.99 01482Y, 30 x 355 mL

Specialty!*

Specialty!*

Specialty!*

Alpine 24 Pack Cans 41.98 00016Y, 24 x 355 mL

Coors Light 36 Pack Cans 60.99 01200Y, 36 x 355 mL

Molson Canadian 18 Pack Cans 33.49 00855Y, 18 x 355 mL

SAVE 2.00 $

SAVE 2.00 $

Specialty!*

Molson Ultra 12 Pack Cans 25.49 NOW 81735X, 12 x 355 mL

Moosehead Light 24 Pack Cans 41.98 00603Y, 24 x 355 mL

Twisted Tea 12 Pack Cans 28.99 NOW 83128X, 12 x 355 mL

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Limited time offers from May 13 - June 16

SAVE 2.50 $

BUY 2 SAVE 4.00 $

BUY 2 SAVE 4.00 $

Palm Bay ZEROg Key Lime Cherry 17.19 17984H, 6 x 355 mL

Palm Bay ZEROg Blackberry Lemon 17.19 17983H, 6 x 355 mL

Bacardi White 38.99 NOW 03000B, 1.14 L

SAVE 2.00 $

SAVE 3.00 $

SAVE 2.00 $

Crown Royal 28.49 NOW 04110Z, 750 mL

Captain Morgan White Spiced 38.99 NOW 03007B, 1.14 L

Captain Morgan Spiced PET 26.98 NOW 03071Z, 750 mL

SAVE 2.00 $

SAVE 3.00 $

SAVE 1.50 $

Smirnoff Ice 15.49 NOW 17904H, 6 x 355 mL

Smirnoff Vodka PET 25.79 NOW 02010Z, 750 mL

Tanqueray Gin 38.99 NOW 01790B, 1.14 L

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mother’s day BRUNCH

Japanese Souffle Pancakes View recipe on page 38

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Limited time offers from May 13 - June 16

Ham and Egg Galettes View recipe on page 38

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

Classic French Nicoise Salad View recipe on page 38

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Limited time offers from May 13 - June 16

Lemon Blueberry Pudding Cake View recipe on page 38

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Limited time offers from May 13 - June 16

CELEBRATE SPRING 2020 13

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Gifts they’ll love

SAVE 2.00 $

Novas Sauvignon Blanc 20.19 09646Z, 750 mL

Dreaming Tree Chardonnay 18.49 NOW 09656Z, 750 mL

Terroir Pinot Noir Vom Kalkmergel 21.99 07760Z, 750 mL

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Limited time offers from May 13 - June 16

Baileys Espresso 32.49 17514Z, 750 mL

Absolut Raspberri 28.09 02943Z, 750 mL

Tanqueray Rangpur 32.49 01782Z, 750 mL

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NEWARRIVALS

1

2

White Claw Mango 17.99 17954X, 6 x 355 mL

White Claw Black Cherry 17.99 17953X, 6 x 355 mL

1

2

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Limited time offers from May 13 - June 16

Lindeman’s Shiraz 5.49 01416Y, 250 mL

Colliding Tides Hard Seltzer 4.49 17951X, 473 mL

Lindeman’s Pinot Grigio 5.49 01415Y, 250 mL

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HAPPY FATHER’S DAY

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Limited time offers from May 13 - June 16

GIFTS THEY’LL LOVE

Heineken 29.98 84007R, 12 x 330 mL

Belgian Moon 27.49 83009X, 12 x 355 mL

Unibroue Collections Pack 27.98 80074R, 12 x 341 mL

Stella Artois 30.79 84047R, 12 x 330 mL

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

Bowmore No.1 59.99 05027Z, 750 mL

Glenfiddich 59.99 05210Z, 750 mL

SAVE 2.00 $

Flor de Cana Centenario 12 year Old 49.98 03856Z, 750 mL

Crown Royal 28.49 NOW 04110Z, 750 mL

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Limited time offers from May 13 - June 16

CVNE Roble Ribera del Duero 20.39 07718Z, 750 mL

Beringer Brothers Chardonnay 19.99 09657Z, 750 mL

Wayne Gretzky Cabernet Merlot VQA 18.99 07215Z, 750 mL

View gifts & recipes at liquorpei.com

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soda

JUST ADD

View more recipes at liquorpei.com/recipes

CELEBRATE SPRING 2020

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Limited time offers from May 13 - June 16

Blood Orange Spritzer View recipe on page 39

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

Raspberry Gin Fizz View recipe on page 39

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Limited time offers from May 13 - June 16

Blueberry Shrub View recipe on page 39

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View more recipes at liquorpei.com/recipes

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Limited time offers from May 13 - June 16

Asparagus, Prosciutto and Soft Poached Egg on Toasted Brioche View recipe on page 39

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

Pea and Parmesan Sourdough Toasts View recipe on page 39

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Limited time offers from May 13 - June 16

Eggplant Caponata Ciabatta Toasts View recipe on page 40

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

Roasted Beet and Goat Cheese Toasts View recipe on page 40

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Limited time offers from May 13 - June 16

LOCAL & ATLANTIC

FEATURED DRINK STYLE

Spindrift Killick 15.49 81674X, 6 x 355 mL

Alexander Keith’s IPA 3.79 81538X, 473 mL

Gahan Sir John A’s Honey Wheat Ale 3.90 81646X, 473 mL

Moosehead Radler 27.98 81631X, 12 x 355 mL

Upstreet Commons Pilsner 3.99 80033R, 500 mL

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RHUBARB a taste of

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Limited time offers from May 13 - June 16

View more recipes at liquorpei.com/recipes

Spiced Rhubarb Compote View recipe on page 40

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

Rhubarb Upside- Down Cake View recipe on page 40

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Limited time offers from May 13 - June 16

Rhubarb Apple Punch View recipe on page 41

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

RECIPES MOTHER’S DAY BRUNCH Japanese Souffle Pancakes From page 8 Serves 4-6

Classic French Nicoise Salad From page 10 Makes 1 platter, serves 6-8 1 head butterleaf or boston bibb lettuce 1 lb green beans, blanched and chilled 2 lbs baby red potatoes, boiled and chilled 4 hardboiled eggs, quartered 1 bunch radishes, quartered 1 pint cherry tomatoes, halved 1 cup nicoise or kalamata olives 2 cans good quality tuna, packed in oil For the dressing: ¾ cup extra-virgin olive oil ¼ cup fresh lemon juice 2 Tbsp. Dijon mustard 1 tsp. honey Kosher salt and fresh pepper, to taste Directions Whisk oil, lemon juice, mustard, honey, pepper, and kosher salt in a medium bowl; set dressing aside. To build the salad, arrange the lettuce leaves in a single layer on a large platter. Top with the eggs, potatoes, beans, olives, radishes, tomatoes and tuna. Drizzle about half the dressing over the salad, then serve with the remaining dressing alongside.

Ham and Egg Galettes From page 9 Makes 6 large crepes

1 cup cake flour, sifted 1 teaspoon baking powder 1/2 teaspoon kosher salt 6 large egg yolks, chilled 1/2 cup whole milk

For the crepes: 1 cup buckwheat flour ⅛ cup all-purpose flour ½ tablespoon salt 2 cups milk 1 egg

1 tablespoon vanilla extract 8 large egg whites, chilled 1 teaspoon fresh lemon juice 1/2 cup granulated sugar Butter for frying and serving Pure maple syrup and powdered sugar, for serving Whisk together the flour, baking powder, and salt in a medium bowl. Whisk together 6 egg yolks, milk, and vanilla in a separate large bowl. Gradually sift flour mixture into yolk mixture; whisk until smooth. Chill at least 20 minutes or up to overnight (about 8 hours). Place 8 egg whites and the lemon juice in the bowl of a stand mixer, then beat using the whisk attachment on medium speed, gradually adding sugar until glossy and stiff peaks form, 6 to 8 minutes. Gently fold egg white mixture into chilled batter, in 2 additions, until just incorporated. Trans- fer half of batter to a large piping bag. Keep remaining batter chilled, uncovered, while cooking the first batch. Cook the batter: Preheat a large skillet with a lid to medium heat.. Lightly grease the pan with butter. Pipe 3 or 4 cone-shaped mounds of batter, about 3 inches wide on bottom and 3 inch- es tall. Place the lid on the skillet and cook until top of batter looks dry and bottom of pancakes are lightly browned, 4-5 minutes. Using a thin spatula, carefully flip pan- cakes, being careful not to press on them or deflate them. Cover again and and cook until pancakes are set, 4-5 minutes. Trans- fer pancakes to serving plates. Repeat the process with remaining batter. Serve right away, topped with butter, maple syrup and powdered sugar. Directions Prepare the batter:

For the filling: Unsalted butter in cubes 12 slices deli ham 6 Eggs 1 ¼ cups grated Gruyère cheese

Directions Place all the batter ingredients together in a blender and blend together until well combined. Let the batter sit in the fridge for 2 hours or overnight. Heat a cast-iron crepe griddle pan (or other large heavy bottom pan) on medium until very evenly hot. Add a couple cubes of butter- enough to coat the pan when you swirl it around. Pour 1/2 cup of batter and tilt the pan to cover its whole surface. Cook approximately 2 1/2 minutes on the first side, then flip and cook for another 1 1/2 minutes. Remove the galette from the heat and let cool until needed for fillings. Repeat with all of the batter, adding butter to the pan as needed to prevent sticking. To fill the crepes, melt some more butter and toss in a cooled galette, “craters” down, and immediately put two slices of the ham in the middle, followed by a handful of grated gruyere to cover the slice. Meanwhile, in a separate skillet cook an egg as you like it in some melted butter; when the egg is nearly cooked, gently place it over the gruyere with the yolk centered and fold over the four edges of the galette to leave only the egg visible.Cover with a lid and keep heating for a minute or so, until the egg is cooked and the bottom of the galette is crisp. Serve immediately.

Lemon Blueberry Pudding Cake From page 11 Makes 1 cake, serves 6-8

2 cups fresh or frozen blueberries 1 teaspoon ground cinnamon 1 cup all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/3 cup cup 2% milk Juice and zest of ½ a lemon 3 tablespoons butter, melted

TOPPING: 3/4 cup sugar 1 tablespoon cornstarch 1 cup boiling water

Directions Bring two large pots of generously salted water to a simmer. Add a splash of vinegar to one of the pots. Crack the 4 eggs into the pot with the vinegar, making sure to spread them out. Immediately set a timer for 3 minutes. Let the eggs simmer gently undisturbed until the timer goes, then use a slotted spoon to quickly remove the eggs and transfer them to a paper towel-lined plate. Set aside while you cook the asparagus and toast the bread. Add the trimmed asparagus to the other pot of simmering water and cook until tender, about 2-3 minutes, depending on the size of the asparagus. Drain well and set aside. While the asparagus is cooking, tear the prosciutto into bite sized pieces. Top each piece of toasted bread with a few spears of asparagus, a handful of prosciutto and a poached egg. Grate over some fresh parmesan and enjoy right away.

Directions In a short glass full of ice, mix together the raspberries, gin and limoncello. Add enough soda water to fill the glass, or to taste. Enjoy ice cold.

Directions Preheat your oven to 350F.

Toss the blueberries with cinnamon and place in a greased 8-in. square baking dish. In a small bowl, combine the flour, sugar and baking powder; stir in the milk, lemon juice and zest and butter. Spoon the batter over the berries. Combine the sugar and cornstarch; sprinkle over batter. Slowly pour the boiling water over everything. Bake for 40-45 minutes, or until a toothpick inserted into the cake portion comes out clean.

Blueberry Shrub From page 27 Makes 1

JUST ADD SODA COCKTAILS

2 oz Deep Roots Blueberry Liqueur, 16023A ½ oz good quality white balsamic vinegar A handful of fresh or frozen blueberries Ice cubes Soda water Mint leaves for garnish Directions In a tall glass full of ice, add the blueberry liqueur, berries and the balsamic vinegar. Use a long handled spoon to stir well together, then add enough soda to fill the glass. Garnish with mint leaves and enjoy right away.

Blood Orange Spritzer From page 25 Makes 1

Pea and Parmesan Sourdough Toasts From page 30 Serves 2-4

1 oz Ketel One Botanicals Grapefruit and Rose Vodka, 10280Y 4 oz Matua Sauvignon Blanc, 09508Z Slices of orange or Blood Orange Ice Soda water Directions In a large wine glass full of ice cubes, add the orange slices, vodka and wine. Stir well together, then add enough soda water to fill the glass. Enjoy ice cold.

TOAST FOR DINNER

2 cups frozen peas 1/2 cup grated Parmesan cheese 2 tablespoons fresh mint 1 garlic clove, roughly chopped zest of 1 lemon 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1-3 teaspoons extra-virgin olive oil ½ cup ricotta cheese Zucchini ribbons Toasted slices of sourdough bread

Raspberry Gin Fizz From page 26 Makes 1

Asparagus, Prosciutto and Soft Poached Egg on Toasted Brioche From page 29 Serves 4 1 lb asparagus, ends trimmed 4 slices prosciutto or serrano ham 4 eggs Fresh parmesan for grating 4 slices toasted brioche or challah bread

Directions Bring a large pot of salted water to a boil. Add the frozen peas to the boiling water and cook for 2-3 minutes, until tender. Drain the peas and let cool for a few minutes until they are about room temperature.

1 ½ oz Gordons’ Premium Pink Gin, 01307Y ½ oz Luxardo Limoncello, 16014Z A handful of fresh or frozen raspberries Ice Soda water

Directions Place all the ingredients in a large saucepan and turn heat to medium. Cook, stirrring often, until the mixture comes to a simmer- about 10 minutes. Reduce the heat to low, then continue cooking for another 30 minutes. Cool completely, then pack into clean mason jars. Store in the fridge for up to 8 weeks, or in the freezer for up to a year. The compote is delicious served with ice cream or cakes or used as a jam.

Transfer the peas and remaining ingredi- ents (except the ricotta) to a food proces- sor, starting with just 1 teaspoon of the olive oil. Process until smooth, adding extra olive oil as needed to reach your desired consistency. Season to taste and serve on toasted sourdough bread topped with spoonfuls of ricotta and zucchini ribbons.

Roasted Beet and Goat Cheese Toasts From page 32 Serves 2-4

2 large beets, peeled and sliced in ¼ inch slices 2 Tbsp olive oil 1 tsp dried thyme Salt and pepper 4 slices of goat’s brie 2 Tbsp walnut pieces or other nuts A handful of arugula Toasted slices of whole grain bread Directions Spread the beets out on a parchment lined baking sheet, drizzle with olive oil and sprinkle with salt, pepper and thyme. Bake in a 375F oven for about 25 minutes, until soft and no longer firm. Top the toasted bread with lots of warm beets, slices of goat brie, a sprinkle of walnuts and a handful of arugula. Serve right away. A TASTE OF RHUBARB

Eggplant Caponata Ciabatta Toasts From page 31 Serves 2-4 ¼ cup olive oil 1 small eggplant, diced 1 small yellow onion, diced 2 cloves garlic, minced ½ can diced tomatoes 1 Tbsp capers 1 Tbsp red wine vinegar ¼ cup chopped fresh basil Toasted slices of ciabatta bread Olive oil for drizzling

Rhubarb Upside-Down Cake From page 36 Serves 8-10 1 ¼ cups unsalted butter, at room tempera- ture, divided. 4 cups rhubarb, cut into 1/2-inch cubes

1 cup light brown sugar, packed 1 cup granulated sugar, divided 2 cups cake flour 1 ¼ teaspoons baking powder

½ teaspoon fine sea salt Zest of 1 lemon, grated 1 teaspoon vanilla extract 4 large eggs ⅓ cup sour cream 2 teaspoons lemon juice

Directions Heat the olive oil in a large skillet over medium heat. Add the eggplant, onions and garlic and sauté until eggplant begins to soften and brown. Add the tomatoes, capers, red wine vinegar and cover. Simmer for 15 minutes or until onionsare very soft. Remove from the heat and season with salt and pepper to taste. Cool to room temperature, then stir in the chopped basil. Spoon the caponata mixture over the toasted ciabatta bread and drizzle with a little olive oil before serving.

Directions Prepare the rhubarb topping:

Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper and spray well with pan spray. Mix the brown sugar and ¼ cup of the but- ter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Add the rhubarb, stir to combine and then remove from heat.

Spiced Rhubarb Compote From page 35 Makes 5 cups, about 10 servings 4 cups chopped rhubarb, cut into ¼ inch pieces 2 cups packed brown sugar ½ cup water 1 tsp ground cinnamon

Prepare the Cake:

In a small bowl, sift together the cake flour, baking powder and salt. Set aside.

1 tsp ground ginger ¼ tsp ground mace ¼ tsp ground cloves ¼ tsp ground cardamom

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Limited time offers from May 13 - June 16

In the bowl of a mixer fitted with a paddle attachment, cream together the remaining 1 cup butter, the white sugar and the lemon zest. Beat together on medium speed until pale and fluffy. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions. Pour the rhubarb mixture into the prepared cake pan, then spoon in the batter so it covers all of the rhubarb. Smooth out the top. Bake for 1 hour to 1 hour 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs. Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.

Directions Make the Rhubarb syrup: combine everything for the syrup in a medium saucepan and bring to a simmer on medium heat. Reduce heat to low and then cook, stirring occasionally, for about 1 hour. Strain the mixture through a mesh strainer into a bowl and press the pulp with a wooden spoon to squeeze out any excess moisture. Discard the pulp and let the liquid cool to room temperature before using. To make the punch, measure out 2 cups of rhubarb syrup into a large pitcher full of ice. Add the moon- shine and apple slices, then stir well to combine. Pour in the soda and stir again, then serve in tall glasses filled with ice and garnished with a rhubarb curl.

Rhubarb Apple Punch From page 37 Serves 6

View more recipes at liquorpei.com/recipes

For the Rhubarb Syrup: 6 cups chopped fresh rhubarb 1 cup white sugar 1 thumb-sized piece of fresh ginger, cut in half 6 cups water For the Punch: 2 cups rhubarb syrup (above) 1 large apple, sliced 3 bottles East Coast Craft Soda Apple Ginger Ale 8 to 12 oz Myriad Strait Shine, 03032Z

CELEBRATE SPRING 2020 39

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