PEI Liquor - Celebrate Spring 2020

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