PEI Liquor - Celebrate Fall 2020
NOTABLE COCKTAILS Clover Club From page 11 Makes 1 • 1 oz raspberry syrup • ½ egg white • Ice
Fruit and Nut Chocolate Ganache Tart From page 36 Serves 8-10 For the nut crust: • 1 cup chopped unsalted hazelnuts • 1 cup all-purpose flour • 2 Tablespoons white sugar • 1/2 teaspoon salt • 1/2 cup butter, cold and cubed • 3 Tablespoons ice water For the fruit ganache: • 1/4 cup raspberry preserves • 2/3 cup heavy whipping cream • 1 1/3 cups semi-sweet chocolate chips • 1 cup dried cranberries • 1 cup other dried fruit (such as cherries, raisins, blueberries or chopped apricots and figs) • Large pinch of coarse kosher salt Directions Preheat your oven to 350F. Generously butter a 9-inch tart pan. Make the crust: Use a food processor to pulse the cup of the hazelnuts, the flour, sugar, and salt together until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse until the mixture turns into pea- sized crumbs. Transfer mixture to a large bowl and slowly stir in 3 Tablespoons of ice water, until it sticks together. Press the dough firmly and evenly into the prepared tart pan. Bake (with pie weights) for 18-20 minutes until golden brown. Remove from the oven and place on a wire rack so it can slightly cool as you prepare the filling. Spread preserves over bottom of cooled crust. Bring cream to simmer in a heavy medium saucepan. Reduce heat to low; add choco- late chips and stir until melted and smooth. Remove from heat. Stir in fruit and coarse salt. Spread chocolate mixture in crust. Chill until set, about 2 hours, then carefully remove from the tart pan. Serve cold or at room temperature.
Lemon Cranberry Upside-Down Cake From page 37 Serves 8-10
Cranberry Pistachio Frangipane Tarts From page 35 Serves 8-10 For the crust: • ½ cup unsalted butter, softened • 1⁄4 cup white sugar • 1 large egg yolk • 1 1⁄4 cups all-purpose flour • 1⁄4 tsp. kosher salt
Potato, Leek and Garden Veggie Chowder From page 20 Serves 4-6 • 1/2 cup salted butter • 2 leeks sliced, white and pale green parts only • 2 cloves garlic, minced • 2 tsp dried thyme • 1 tsp salt • 1 quart vegetable or chicken broth • 2 tablespoons flour • 3 cups diced yukon gold potatoes • 2 cups diced garden veggies (see note) • 2 cups heavy whipping cream • 1/2 teaspoon pepper Directions Melt the butter in a large heavy bottom dutch oven over medium heat. Cook the leeks, garlic, thyme and salt in the butter, stirring often, for about 10 minutes. Stir the flour into the leek mixture. Slowly add in the broth while stirring, and reduce heat to medium low. Bring the pot to a gentle simmer, then add the potatoes and chopped garden veggies. Simmer for about 15 minutes, then add the remaining veggies and cook another 15 minutes, until the potatoes are tender and the chowder has thickened slightly. Stir in the cream, then season to taste pepper and a bit more salt. Serve hot. NOTE: Lots of veggies are great in this recipe; we suggest tender carrots, diced zucchini, chopped kale, halved green or yellow beans, chopped green cabbage or broccoli florets. cheese. Serve right away.
• ½ oz freshly squeezed lemon juice • 2 oz Citadelle Reserve Gin (S0019Z) • Fresh raspberries to garnish Directions For the raspberry syrup, combine 1 cup water and 2 cups sugar in a small pot. Bring to a simmer, then let cool and add 1 cup raspberries. Allow the syrup and raspberries to steep for 24 hours, then muddle berries to fully release the juices. Strain through a fine mesh strainer and store in an airtight container in the fridge for up to 2 weeks. For the cocktail: Add gin, lemon juice, raspberry syrup and egg white into a shaker. Dry shake (no ice) to fully incorpo- rate the egg, then add ice to shaker and shake vigorously for 20-30 seconds or until fully chilled. Strain into a chilled cocktail coupe and garnish with fresh raspberries if desired. Lavender Bees Knees From page 12 Makes 1 • Ice • 2 oz Compass Royal Gin – S0052Z • ½ oz fresh lemon juice • ½ oz lavender honey syrup • Sprigs of lavender to garnish. Directions To make the lavender honey syrup: combine equal parts honey, hot water and a few sprigs of lavender. Stir to combine, let stand 10 minutes, then strain and then chill any unused syrup. Combine gin, lemon juice and honey syrup in a cocktail shaker full of ice, stir briefly to dissolve honey syrup, then fill with ice. Shake well for about 10 seconds and strain into a chilled martini glass.
Topping: • ¾ cup firmly packed brown sugar • ¼ cup butter • 2 heaping cups fresh or frozen cranberries
Cranberry Clafoutis From page 34 Serves 6-8
• 3 large eggs plus 3 egg yolks • 1 cup white sugar, divided • 2 cups 10% cream • 1/2 cup all-purpose flour • 3 tablespoons Grand Marnier (16590Z) • 1 1/2 teaspoons vanilla extract • Pinch of salt • Butter, for the baking dish • 2 1/2 cups fresh or frozen cranberries, cut in half • Confectioners’ sugar, for dusting Directions Combine the eggs, egg yolks, ½ cup sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Blend until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature for about 30 minutes. Meanwhile, preheat your oven to to 425F. Generously butter the bottom and sides of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the halved cranber- ries with 5 tablespoons sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F. Carefully pour the prepared batter into the hot pan over the cranberries. Sprinkle the remaining 3 tablespoons sugar on top and return to oven. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners’ sugar before serving warm.
Cake: • 1 ¾ cups all purpose flour • 2 teaspoons baking powder • ½ teaspoon salt • ½ cup soft butter • 1 ½ cups white granulated sugar • 3 large eggs • 2 Tbsp lemon zest • ½ cup sour cream or greek yogurt • ¼ cup of milk
For the filling and topping: • Heaping ½ cup frozen cranberries, fully thawed • 3 tbsp. sugar • 1⁄4 cup chopped pistachios • Confectioners’ sugar, for dusting (optional) Directions Preheat your oven to 350F and butter a 9-inch tart pan generously. Make the crust: In a stand mixer, beat the butter and sugar until light and fluffy. Scrape down the bowl, then beat in the egg yolk. Combine the flour and salt, then add to the bowl, beating on low speed until just incor- porated. Press the dough into the bottom and sides of the prepared tart pan. Dock the dough thoroughly with a fork. Place the tart pan on a baking sheet; freeze for 10 minutes or until firm. Add the frangipane to the center of the tart crust and spread to evenly fill all the way to the edges. Mix the thawed cranberries with the sugar; toss well. Place the cranberries in a single layer, leaving a little room between the berries. Discard any excess sugar or juices from the bowl. Bake the tart in the preheated oven until the top is lightly browned, about 35 minutes.Re- move the tart and let cool for 5 minutes, then carefully transfer to a rack to cool completely. Just before slicing, unmold the tart,sprinkle with pistachios, and dust with confectioners’ sugar if desired.
Directions Generously butter the bottom and sides of a 9 x 13 inch pan and preheat your oven to 350F. Make the topping: In a small saucepan, place the ¼ cup of butter and the ¾ cups of packed brown sugar. Cook over medium heat while stirring until the sugar dissolves. Once the mixture comes to a rolling simmer, cook another 15 seconds. Pour the cooked sugar mixture into the prepared pan and top with cranberries in an even layer. In a small bowl, whisk together flour, baking powder and salt. In a separate medium bowl, use an electric mixer to beat the butter until light. Add the sugar and beat together the sugar and butter until fluffy. Add the eggs one at a time, beating after each addition. Stir in the lemon zest and sour cream and the milk and mix until smooth, then fold in the flour mixture. Pour batter over the cranberries in the cake pan, and smooth the surface. Place in the preheated oven and bake until a tester comes out with just a few moist crumbs, and pressing down on the surface bounces back, about 45-50 minutes.Cool the cake in the pan on a rack for 10 minutes, then carefully invert onto your serving plate.
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