PEI Liquor - Celebrate Spring 2020
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
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