PEI Liquor - Celebrate Spring 2019
SPRING 2019
CELEBRATE SPRING 2019
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Prices subject to change. | Products not available in all locations. | While supplies last.
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*Limited Time Offers from May 15 - June 18
CONTENTS
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WHAT’S THE DEAL Browse the best deals of the season!
PEI CRAFT BEER WEEK 2019 Everything you need to know about the first PEI Craft Beer Week.
PEI FESTIVAL OF WINES 2019 The countdown is on!
COCKTAIL RECIPES Delicious cocktails with a splash of maple. VEGAN WINE Learn about vegan wine! MAPLE DINNER RECIPES Try these delicious recipes made with maple. NEW ARRIVALS Browse the latest arrivals of beer, wine and spirits. GROWING STRONG Learn all about Deep Roots Distillery.
HAPPY FATHER’S DAY The perfect gifts for Dad.
MAPLE DESSERT RECIPES Try these sweet maple desserts! THE VINES SPECIAL RELEASE Check out our latest Vines Release from South Africa! COCKTAIL OF THE MONTH Check out our featured cocktail this month. WHAT’S YOUR BEER STYLE? View our crisp & hoppy picks for this month’s featured beer style. WINE TASTE STATION Learn about the Taste Station wines for this month!
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MAY 15 - JUNE 18, 2019 SAVINGS WINE • BEER • SPIRITS
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*Limited Time Offers from May 15 - June 18
SPRING SAVINGS / MAY 15 - JUNE 18
SAVE
SAVE
SAVE
2.00 *
2.50 *
2.00 *
Graacher Himmelreich Riesling Kabinett 24.99 NOW B0107Z, 750 mL
Cono Sur Bicicleta Pinot Grigio 13.69 NOW 09606Z, 750 mL
The Dreaming Tree Red Crush 18.49 NOW 07529Z, 750 mL
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1.00 *
2.00 *
2.00 *
Mionetto Prestige Prosecco Treviso DOC Brut 19.19 NOW 15413Z, 750 mL
Relax Riesling 13.99 NOW 10299Z, 750 mL
Stoneleigh Sauvignon Blanc 18.59 NOW 09498Z, 750 mL
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2.00 *
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Bodega Norton Malbec Reserva 18.19 NOW 07519Z, 750 mL
Pepperwood Grove Old Vine Zinfandel 14.99 NOW 07709Z, 750 mL
Santa Margherita Pinot Grigio 20.99 NOW 09557Z, 750 mL
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Prices subject to change. | Products not available in all locations. | While supplies last.
SPRING SAVINGS / MAY 15 - JUNE 18
FREE WEEKEND BAG
FREE BLUE JAYS GEAR
SPECIALTY*
Bud Light 50.99 01179Y, 30 x 355 mL
Corona 40.99 00811Y, 18 x 330 mL
Budweiser 45.59 00122Y, 24 x 341 mL
SAVE
2.00 *
BUY 2 SAVE $8.00 *
BUY 3 SAVE $15.00 *
MIX & MATCH
BUY 2 SAVE $8.00 *
BUY 3 SAVE $15.00 *
MIX & MATCH
Sol 27.98 NOW 84057R, 12 x 330 mL
Molson Canadian 29.99 81711X, 15 x 355 mL
Coors Light 29.99 81710X, 15 x 355 mL
FREE MOOSE LIGHT 473mL
SPECIALTY*
BUY 2 SAVE $6.00 *
BUY 3 SAVE $12.00 *
Alpine
Sleeman Clear 29.99 00924Y, 15 x 355 mL
Moosehead Light 29.99 81709X, 15 x 355 mL
54.98 01193Y, 32 x 355 mL
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SAVE
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25.79 NOW 02010Z, 750 mL Smirnoff Vodka PET
Absolut Vodka 26.09 NOW 02940Z, 750 mL
Old Sam Dark Rum 26.69 NOW 03720Z, 750 mL
SAVE
SAVE
2.00 *
3.00 *
BUY 1 SAVE $1.00 *
BUY 2 SAVE $3.00 *
BUY 3 SAVE $5.00 *
Black Fly Gin Soda Fizz 10.99 NOW 01273Y, 4 x 355 mL
Captain Morgan White Spiced Rum 38.99 NOW 03007B, 1.14 L
Crown Royal 28.49 NOW 04110Z, 750 mL
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SAVE
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2.00 *
3.00 *
0.50 *
Snowfox Vodka 39.49 NOW 02001B, 1.14 L
Sour Puss Raspberry 22.49 NOW 18641Z, 750 mL
Palm Bay Rosé 4.29 NOW 17919X, 355 mL
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Prices subject to change. | Products not available in all locations. | While supplies last.
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*Limited Time Offers from May 15 - June 18
PEI CRAFT BEER WEEK 2019 Here’s everything you need to know about the first PEI Craft Beer Week! WHAT IS CRAFT BEER WEEK? A celebration of the craft beer industry in PEI and the economic growth it is creating and jobs it is creating in our province. WHICH PEI BREWERIES WILL BE INVOLVED? • Copper Bottom Brewing • BogSide Brewing • PEI Brewing Company Saturday, June 1 - Saturday, June 8 2019. WHEN IS CRAFT BEER WEEK?
• Upstreet Brewing • Evermore Brewing • Moth Lane Brewing • Barnone Brewing • Gahan Brewery
WHERE CAN I FIND OUT ABOUT CRAFT BEER WEEK EVENTS? Find out more information and schedule of events here: www.peicraftbeerweek.com
THE COUNTDOWN IS ON
Prestige Tasting Eastlink Centre, Charlottetown 7:00pm - 10:00pm
Grand Tastings Eastlink Centre, Charlottetown 7:00pm - 10:00pm
Two nights of Grand Tasting sessions with wines from around the world and food pairings at PEI’s largest wine tasting event.
Sample over 300 wines from the world’s most reputed wine regions, and 75 additional iconic products available only at the Prestige Tasting. With a very limited number of tickets available, you can look forward to a relaxed, easy-paced evening of wine exploration including tutored “Terroir Tasting” with winemakers and winery principals and exquisite local food prepared by talented island chefs.
BUY TICKETS: www.peiwinefest.com/buy-tickets/
A SPLASH OF MAPLE
APRIL SHOWERS ViewRecipe on Page 48
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SPRINGTHAW ViewRecipe on Page 48
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SUGAR SHACK ViewRecipe on Page 48
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MAPLEOLDFASHIONED ViewRecipe on Page 48
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SHORT STACK ViewRecipe on Page 48
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VEGAN WINE We all know that wine is made from grapes; natural yeasts convert sugars in the grape juice to alcohol. Pretty straightforward, right? So why are there some wines that are deemed not vegetarian or vegan? The reason that not all wines are If you have any questions about any wines, PEI Liquor’s in-store Product Advisors are here to help! They have extensive product knowledge and in-store resources to help you find the right wine for you. Additionally, a great resource for researching vegan and vegetarian wines is Barnivore, which has catalogued alcoholic drinks
considered vegetarian or vegan has to do with the way they are clarified, a process called “fining”. Young wines are naturally quite cloudy (think of an unfiltered beer) and are full of tiny, harmless particles like tannins, proteins and phenolics. Most wines, if left to age long enough, will clarify on their own, but most producers add a clarifying agent to speed the process along. The suspended molecules in the wine coagulate around the fining agent and are then filtered out. Traditionally, the fining agents used were casein (a milk protein), gelatine (animal protein), isinglass (from fish) and albumen (egg and protein). These fining agents are inexpensive and do a great job creating a clear, bright wine that appeals to customers, which is why they are so wisely used. Even though the fining agents are filtered out almost completely, some customers prefer wines that don’t use animal products or by-products in the fining process. Many winemakers use clay-based fining agents to create vegan-friendly wines. Additionally, many winemakers are choosing to let their wines clarify naturally, without any fining agents at all. Wine labels typically do not indicate details on fining agents. Fining agents only need to be listed when it is a potential allergen like eggs or fish and it is present in the wine at a level of 10 parts per million or higher.
of all types. You can peruse their carefully researched list of wines, beers and spirits to help you identify products that are in line with your preferences.
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Discover Vegan Wines at www.barnivore.com
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Prices subject to change. | Products not available in all locations. | While supplies last.
MAPLE, ORANGEAND BEETROOTCUREDSALMON ViewRecipe on Page 49 MADE WITH MAPLE
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*Limited Time Offers from May 15 - June 18
MOONSHINEMAPLE BBQCHICKEN ViewRecipe on Page 49
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MAPLE RED ONIONJAM ViewRecipe on Page 49
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MAPLE BACON BAKEDBEANS ViewRecipe on Page 48
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MAPLEWALNUT GLAZEDCARROTS ViewRecipe on Page 50
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*Limited Time Offers from May 15 - June 18
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NEW ARRIVALS TRY SOMETHING NEW Experiment and find a new favourite for sipping, gifting or entertaining! Our vast selection is sure to have some- thing to please every palate. View all new products on our website! https://liquorpei.com/new-products/
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*Limited Time Offers from May 15 - June 18
SAVE
1.00 *
Longshot Chardonnay 18.99 09674Z, 750 mL $
Dachshund Pinot Grigio 13.99 NOW 09672Z, 750 mL $
Black Sage Merlot, Okanagan Valley VQA 27.29 R0288Z, 750 mL $
SAVE
1.00 *
Wallaroo Trail Pinot Grigio 14.50 NOW 09676Z, 1 L $
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Prices subject to change. | Products not available in all locations. | While supplies last.
Budweiser Copper Lager 4.19 81720X, 473 mL $
Coors Slice 8.99 01275Y, 4 x 355 mL $
SAVE
0.30 *
Bud Light Orange 3.60 NOW 81719X, 473 mL $
Moosehead Mango Peach Radler 14.99 01321Y, 6 x 355 mL $
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Alumni Series Darryl Sittler 44.99 01297Y, 750 mL $
Alumni Series Larry Robinson 44.99 01298Y, 750 mL $
Alumni Series Paul Coffey 44.99 01299Y, 750 mL $
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0.25 *
Mott’s Clamato Caesar Gin & Cucumber 3.74 NOW 17917X, 458 mL $
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GROWING STRONG
Even though the apple trees at Deep Roots Distillery are bare, that doesn’t mean early spring is a time to sit back and watch the flower buds come out. Mike and Carol Beamish are hard at work this season getting ready for the busiest time of year at their farm and distillery. What started as a 200-tree apple orchard in 1990 has been growing strong ever since; they now tend over 2 acres of trees and they’re also certified organic. Mike was inspired to start his new business in 2012 and after attending a distilling workshop at BioFoodTech, the idea of opening his own distillery started to “ferment”. In July 2014, their signature “Island Tide” spirit was released and was soon followed by their Maple, Blueberry, Haskaap and Spiced Apple liqueurs, Apple Brandy, Apple Ice Wine and an award-winning Absinthe. Deep Roots uses locally-grown produce from all over PEI and even a little from Nova Scotia to keep up with demand. Most of their products are made by distilling pure cane sugar into a neutral white spirit, and are then blended with local blueberries, haskaap (camerise) berries, apples and spices, and even local maple syrup from their sons’ small-batch Maple operation. They also use some of the “seconds” from their orchard and from other local apple growers to ferment various kinds of apples into their apple brandy, or into apple ice wine. This means that many of the clean, non-bruised apples that are too small or misshapen to be sold as eating apples won’t go to waste. Instead, they’re given a new life as delicious spirits. Their apple brandy is aged in oak barrels for two years for a well-balanced, aromatic, smooth and rich spirit. As a bonus, the empty brandy barrels are then passed on to Hazel Grove Sugar
Shack, the same operation that supplies the maple syrup for their Maple Liqueur, who in turn use them to create their Brandy Barrel Aged Maple Syrup. Mike has some great ideas for pairing their products with some Island ingredients. Many of their liqueurs are on the sweeter side, so they make a great ice cream topper! They are also delicious swirled into coffee or tea, added as a “dosage” to champagne, or incorporated into dessert sauces. Their apple ice wine is a lovely pair for smoked and blue cheeses. Mike especially recommends their Island Tide as the base for a classic Caesar, as it’s neutral-tasting with enough of an edge to add a really unique character. As the seasons change this spring, Mike and Carol will be busy with the yearly task of pruning the trees in their orchard. They are also busy distilling their spirits before the weather turns warm, so the cooler temperatures can help with the passive cool- ing system required in the distilling pro cess. The summer is their busiest time of year, with an orchard to maintain and plenty of visitors stopping by their beautiful prop- erty and distillery to take a tour and pick up a couple of bottles from their shop. The farm and shop is open to the public from June to October, where they offer tours, tastings and exclusive products. Mike and Carol also have a stall at the Charlottetown farmers market for most of the year. Visit them online or stop in for a visit to experience some true Island flavours and hospitality!
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DEEPROOTSDISTILLERY
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Prices subject to change. | Products not available in all locations. | While supplies last.
GIFTS FOR DAD Looking for the perfect gift for Father’s Day? Celebrate Dad with these great selections of beer, spirits & wine!
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*Limited Time Offers from May 15 - June 18
Shock Top Belgian White 27.79 81686X, 12 x 355 mL
Garrison Juicy Double IPA 4.69 81677X, 473 mL
Taster Rickard’s Red Dark 27.49 80085R, 12 x 355 mL
View all products & recipes at liquorpei.com
Goose Island IPA 15.99 81705X, 6 x 355 mL
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Crown Royal 30.49 04110Z, 750 mL
Grey Goose Vodka 49.98 02981Z, 750 mL
Tanqueray 10 44.99 01781Z, 750 mL
Bulleit Bourbon 39.99 04901Z, 750 mL
Kim Crawford Spitfire Sauvignon Blanc 29.99 09608Z, 750 mL
Beringer Brothers Red Blend 19.99 07730Z, 750 mL
Verona IGT Rosso Retro 18.99 09599Z, 750 mL
CVNE Roble Ribera del Duero 19.99 07718Z, 750 mL
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Prices subject to change. | Products not available in all locations. | While supplies last. NOCHURNMAPLEAND VANILLABEAN ICECREAM ViewRecipe on Page 50
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BANANAMAPLE BREADPUDDING ViewRecipe on Page 50
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MAPLE FUDGEWITH PEI SEASALT ViewRecipe on Page 51
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MAPLE BAKED STUFFEDAPPLES ViewRecipe on Page 51
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MAPLECREME CARAMEL ViewRecipe on Page 50
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The Vines is PEI Liquor’s fine wine program. The Vines offers allocated, hard-to-find products for explorers and collectors with a passion for world- class wines. PEI Liquor offers 200 Vines products on a continuous basis but, occasionally, we also source outstanding products as one-time purchases to broaden the portfolio and put forward new and exciting finds for discerning wine lovers. The current Vines Special Release features French Rosés from Provence and beyond. Beautiful vivacious rosés are made in most wine- producing regions around the world but few people would deny that the pink-hued wines from France benefit from a certain cachet or that they impart an idyllic ambiance to any occasion the minute the cork is popped. French rosés are made in various styles, from bone- dry fairly full-bodied versions perfect with food to
light, off-dry, ethereal affairs ideal for sipping while watching the sunset. They are versatile, approachable wines that can be enjoyed year- round but there is no doubt that they are imbued with a touch of summertime magic. Provence in the South-East of France, often thought of as rosé’s spiritual home and most noble expression, uses Grenache, Cinsault, Syrah and Mourvèdre to make single-varietal wines or as part of blends. The neighbouring southern French region of the Rhone Valley also produce great rosés offering great value for money using the same grapes. The Loire Valley, further North, relies on varieties such as Cabernet Franc, Pinot Noir, Gamay and Grolleau to craft wines with distinct personalities. The wines in this release from these benchmark French regions are a great introduction to French rosés and joie de vivre!
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*Limited Time Offers from May 15 - June 18
Learn more about The Vines Special Release https://bit.ly/2CnN5EG
Urban Provence Côtes de Provence Rosé 26.99 01267Y, 750 mL Le Grand Ballon Touraine Rosé 17.89 01261Y, 750 mL Parallèle 45 Organic Côtes du Rhône Rosé 22.99 01259Y, 750 mL
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Flavoured & Refreshing
Hop City Hopbot IPA, 473 mL, 81647X Garrison Juicy! Double IPA, 473 mL, 81677X Collective Arts Ransack The Universe, 473 mL, 81680X Goose Island IPA, 6 x 355 mL, 81705X Heineken, 6 x 330 mL, 83104X 1 2 3 4 5
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Prices subject to change. | Products not available in all locations. | While supplies last.
WINE TASTE STATION Our Stratford, Montague, and Granville Street (Summerside) locations feature a climate controlled wine tasting station that provides customers with the opportunity to taste from a selection of 8 fabulous wines that are changed every 4-6 weeks. Come discover the world of wine at the Stratford, Montague, and Granville PEI Liquor Taste Stations.
Sign up to receive the Taste Station Newsletter! http://ow.ly/pybk30f0tTG
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ORGANIC
TASTING NOTES Domaine du Tariquet Rosé de Pressée 15.99 01266Y, 750 mL Côtes De Gascogne, France $
TASTING NOTES Nero d’Avola Rosato Sicilia DOC 14.00 00570Y, 750 mL Sicily, Italy $
TASTING NOTES Marqués de Cáceres Rosado 16.99 01263Y, 750 mL La Rioja, Spain $
The winery Domaine du Tariquet in Côtes de Gascogne, France has produced and bottled this rich full bodied rosé. This wine is a rosé made from red grapes, Cabernet Franc, Merlot, Syrah and Tannat. The nose of this wine is intensely spicy, floral and fruity. On the palate raspberry notes with a spicy finish. Enjoy with a charcuterie board or a seafood salad.
Made with Nero d'Avola grapes sourced from the Valle del Belice in north-western Sicily. This is a food lovers wine. It offers aromas of ripe strawberry, cranberry, peach and floral notes. The palate is soft and flavourful with rich notes of red fruit and savoury spice. The wine is rich enough for almost any dish yet soft and complex to partner with everyday starters.
This rosé made exclusively from tempranillo grapes using the free run Sangrado Method is one of the traditional wines at Marqués de Cáceres Winery in La Rioja, Spain. Medium bodied, dry with a floral bouquet of small red berry fruits and a touch of aniseed. Luscious and refreshing. Pairs nicely with vegetables, white fish or pasta.
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Prices subject to change. | Products not available in all locations. | While supplies last.
SAVE
2.00 *
TASTING NOTES Peter Lehmann Layers Red 20.19 07384Z, 750 mL Barossa, Australia $
Liberty School Cabernet Sauvignon 23.20 NOW 07694Z, 750 mL California, United States $
Dr. Loosen Riesling 17.99 03831W, 750 mL Mosel, Germany $
TASTING NOTES
TASTING NOTES
By incorporating grape varieties that are fairly new to the Barossa Valley, and using Shiraz as a base, Peter Lehmann has achieved a multi-dimensional wine loaded with red and black fruits. Herb and spice aromas lead into a palate of really ripe, sweet fruit with a vanilla backbone. On the finish, further ripe flavours of strawberry, raspberry and blackberry mingle with spicy black pepper. Drink with rich casseroles or fruity cheese.
Liberty School Cabernet Sauvignon from Paso Robles, Central Coast, California is a rich, velvety wine. Paso Robles is a large winegrowing area at the southern end of California’s Central Coast. In the Paso Robles region, Cabernet Sauvignon is known for its ripe fruit and supple tannins. Liberty School starts with aromas of red cherry, cigar box and hickory on the nose. The palate combines flavours of smashed blackberry with sage, thyme, pepper and smoke. Pair with beef, lamb, poultry, or meat lovers pizza.
Dr Loosen Riesling is produced by Dr. Loosen Estate, a family owned winery for over 200 years, located in the Mosel region of Germany. A refreshing Riesling filled with notes of peach, citrus and mineral. A perfect partner for pork tenderloin, turkey breast or spicy pasta.
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Patrick Lesec Côtes du Rhône Richette 19.99 03832W, 750 mL Rhone Valley, France $
Bender Pinot Noir 24.99 R0285Z, 750 mL Pfalz, Germany $
TASTING NOTES
TASTING NOTES
Patrick Lesec is a highly esteemed negociant from the Southern Rhone. 85% Grenache, 5% Carignan, 10% Syrah. On the nose there is a lovely fragrance of red fruits, red currant, red raspberry, and red plum. Supple tannins, smooth, lush and ripe. Serve with pâtés and terrines or burgers.
This vivacious Pinot Noir is produced by Andreas Bender in the Pfalz region of Germany. This wine has aromas of red fruit and subtle spicy notes . The same flavours reappear on the palate and are complemented by elegant and restrained oak notes. Bender Pinot Noir is a great example of Spatburgunder (this is what Germans call Pinot Noir) it is elegant, structured, softly tannic with a long lingering finish. Enjoy with salmon or duck.
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Prices subject to change. | Products not available in all locations. | While supplies last.
RECIPES • ALL THINGSMAPLE
COCKTAIL RECIPES
April Showers Makes 1 jug - serves 6 to 8
Spring Thaw Makes 1 jug - serves 6
Sugar Shack Makes 1
2 oz Rossignol Maple Wine (19540A) 4 oz St Germain Elderflower Liqueur (00962A)
4 oz Deep Roots Maple Liqueur (16010A) 4 oz Rossignol Iced Liberty Blossom (15820A) ¼ cup frozen blueberries 1 whole lemon, cut in half 2 bottles No Boats on Sunday (19559R) A pitcher full of ice Directions: Squeeze the lemon halves over the pitcher to extract the juice, then add the halves to the pitcher as well. Pour in the liqueur, ice wine and blueberries and stir well to combine. Pour in the Cider, stir again gently and then serve straight away in glasses full of ice. This fizzy punch is a great pair for most brunch foods!
1 oz Sortilege Maple Whiskey (16009Z) 4 oz cold brew coffee 1 oz coffee cream or half and half Ice
¼ cup fresh squeezed lemon juice 1 bottle Ruffino Prosecco (15409Z) A large pitcher full of Ice
Directions: Pour the whiskey and coffee into a short cocktail glass full of ice. Stir to combine, then layer the cream overtop and swirl once or twice. Enjoy ice cold.
Directions: In a large pitcher full of ice, combine everything except the prosecco and stir well. Add the prosecco and stir again gently to combine. Serve right away in glasses full of ice.
MAPLE DINNER RECIPES
Short Stack Makes 1
1 oz Deep Roots Maple 1 oz Deep Roots Blueberry ¼ cup thawed frozen blueberries 1 tsp fresh lemon juice 1 cocktail shaker full of ice
Maple Old Fashioned Makes 1
Maple Bacon Baked Beans Makes 8 cups
1 cube of raw or brown sugar 2 dashes of Angostura Aromatic Bitters (16003S) Crown Royal Maple Finished (04004Z) A splash of club soda A twist of orange for garnish Directions: Place the sugar cube in a short cocktail glass, add the angostura bitters, then add a splash of club soda (about 1 Tbsp). Crush the sugar well with a wooden muddler so it partially dissolves,
Directions: Combine everything in a cocktail shaker full of ice. Shake vigorously for 30 seconds, then strain into a shot glass, or a short cocktail glass full of ice, or pour on top of vanilla ice cream!
1 lb dried soldier beans ¼ cup maple syrup ¼ cup molasses ¼ cup ketchup 1 tsp dry mustard 2 tsp salt 1 tsp black pepper 1 large onion, minced ¼ lb good quality bacon
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Directions: In a medium mixing bowl, combine the dried beans with 6 cups of water. Let stand for 8 hours or overnight. Drain the beans, then place in a medium saucepan and cover with new, fresh water (about 6 cups again). Bring the beans to a simmer and cook, uncovered, for 30 minutes. Drain and rinse well. Meanwhile, combine all the remaining ingre- dients in a crockpot. Add the prepared, rinsed beans and mix everything together. Add enough fresh water to barely cover the mixture (about ⅔ of a cup). Cover and cook on low heat for 6-8 hours, stirring occasionally until the beans are soft and just starting to break down. Note: Changing the water on the beans is a very important step. Make sure you discard the used cooking water and use fresh where indicated!
Maple, Orange and Beetroot Cured Salmon Makes 2 lb salmon (serves 6-8) Juice and zest of 1 orange 1 medium red beet, peeled and grated Juice and zest of one orange ¼ cup maple syrup 3 Tbsp salt ½ cup chopped fresh dill 2 lb boneless skinless salmon filet
Moonshine Maple BBQ Chicken Serves 4-6 1 whole 2-3 lb chicken, cut up into 8 equal pieces 2L of amber ginger ale (not diet)
Salt and pepper 1 Tbsp canola oil 1 large onion, chopped 3 cloves of garlic, smashed 1 Tbsp fresh ginger, minced 1 Tbsp smoked paprika 1 cup ketchup ¼ cup maple syrup
Directions: In a medium bowl mix together everything except the salmon to make the curing mixture. Stir together well. Lay the salmon in a 9x9 pan or casserole dish, then pour the curing mixture overtop. Flip the salmon over and make sure it’s well coated in the mixture. Cover the salmon in plastic wrap, then refriger- ate for at least 8 hours, or overnight. Unwrap the salmon, then use a damp cloth to remove the cure. Slice the salmon as thin as you can and then serve ice cold right away, with thinly sliced red onions, caper, cream cheese and crackers. Note: once you remove the cure from the outside of the salmon, you can keep it in a tightly sealed container in the fridge for up to 4 days.
1 tsp worcestershire sauce Worcestershire 1 Tbsp Maritime Madness Chipotle Garlic hot sauce Juice and zest of 1 lime ½ - 2/3 cup Deep Roots Island Tide (to taste) Directions: Combine the cut up chicken and the ginger ale in a large dutch oven. Season generously with salt and pepper and bring to a bare simmer over low heat and cook for 30 minutes, or until the chick- en reaches an internal temperature of 165F. Meanwhile, in a medium saucepan, heat the canola oil over medium-low heat. Add the onion and garlic and ginger and saute for about 5 min- utes, until the onions are soft. Add the remaining ingredients and stir well, then lower the heat to low and simmer for about 20 minutes while the chicken cooks. Let the sauce cool a bit, then puree with a hand blender or food processor until very smooth. Drain the chicken well (discard the cooking liquid) and pat it dry. Heat a grill or BBQ to 425F and brush well to remove any charred bits. Place the chicken on the grill and brush right away with the BBQ sauce. Cook for 2-3 minutes, then turn and brush generously again with more sauce and cook another 3 minutes. Enjoy right away. You can keep any leftover sauce in the fridge for up to 2 weeks.
Maple Red Onion Jam Makes 4 x 250 ml jar
5 pounds yellow onions, cut into ¼ -inch thick slices (about 8 medium onions) 1/2 cup packed dark brown sugar
1 Tbsp minced fresh garlic 1 1/2 teaspoons kosher salt ¼ tsp ground cloves 1 tsp ground cinnamon 1 tsp black pepper 2 Tbsp maple syrup 2 Tbsp apple cider vinegar
Directions: Stir together first 7 ingredients in a large slow cooker. Cook covered on high for 4 hours, then take the cover off and cook another 2-3 hours, until the onions are very soft and the mixture is slightly soupy. Turn off the slow cooker and stir in the syrup and vinegar. Cool the mixture for about 30 minutes, then carefully divide into four clean 250 ml mason jars. Let cool completely, then cover tightly and keep in the fridge for up to a month, or in the freezer for up to 6 months.
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Directions: In your largest mixing bowl, whisk together the milk, eggs, maple, nutmeg, salt, and vanilla until smooth. Add the bread cubes and bananas and stir well to combine. Let stand for 30 minutes. Preheat your oven to 350F and use the butter to grease a 9 x 13 inch casserole dish. Pour the bread mixture into the casserole and spread it out into an even layer. Bake for about one hour, until golden brown and no longer jiggly (a bit wobbly is okay). Serve warm with ice cream or whipped cream.
Maple Walnut Glazed Carrots Serves 6-8
Maple Creme Caramel Makes 6 For the caramel: ⅔ cup granulated sugar ⅓ cup water 3 Tbsp maple syrup For the custard: ⅓ cup granulated sugar 1 tsp pure vanilla extract 2 eggs 4 egg yolks ⅓ cup maple syrup ½ tsp salt Boiling water
2 lbs carrots, peeled and cut in half lengthwise ¼ lb salted butter ¼ cup maple syrup 2 sprigs of fresh thyme 1 sprig of fresh rosemary Fresh roasted walnut halves or pieces Salt and pepper to taste Directions: Stir together first 7 ingredients in a large slow cooker. Cook covered on high for 4 hours, then take the cover off and cook another 2-3 hours, until the onions are very soft and the mixture is slightly soupy. Turn off the slow cooker and stir in the syrup and vinegar. Cool the mixture for about 30 minutes, then carefully divide into four clean 250 ml mason jars. Let cool completely, then cover tightly and keep in the fridge for up to a month, or in the freezer for up to 6 months.
Directions: Place 6 ramekins in a 9 x 13 inch casserole and preheat your oven to 300F. Make the caramel: combine the sugar and water in a small saucepan and bring to a simmer over me- dium-high heat. As the water evaporates, the sugar will begin to carmelize. You can gently swirl the sugar in the pan a bit to help it to cook evenly, but don’t use a utensil. When the sugar is an even dark amber colour, remove from heat and immediately add the maple syrup, swirling again to combine. Divide the maple caramel between the ramekins and set aside. Make the custard: In a medium mixing bowl, whisk together the eggs and maple syrup. In a heavy-bot- tom saucepan, combine the milk, sugar, vanilla and salt. Bring to a simmer over medium heat, stirring constantly. Turn off the heat. Slowly add the hot milk mixture to the egg mixture while whisking vigorously. Pour the warm milk and egg mixture into the ramekins (on top of the cooled caramel). Pour the boiling water into the casserole dish so that the water comes about halfway up the sides of the ramekins. Bake for 40 minutes, then carefully remove the ramekins from the baking dish, allow to cool com- pletely, then transfer to the fridge to chill for one hour. To serve, run a sharp knife around the edge of the chilled custard and then quickly invert onto a serving plate.
No Churn Maple and Vanilla Bean Ice Cream Makes about 1 ½ Litres 1 can sweetened condensed milk 4 Tbsp maple syrup ¼ tsp salt 1 vanilla bean 2 cups chilled heavy cream (35%)
MAPLE DESSERT RECIPES
Directions: Use a paring knife to split the vanilla bean in half lengthwise and then scrape the seeds out. Place the seeds in a medium mixing bowl and keep the pod for another use. Add the condensed milk, maple and salt to the vanilla bean seeds and stir well to combine. In a separate large bowl, use an electric mixer to whip the heavy cream to stiff peaks. Add half the whipped cream to the maple mixture and fold it in gently, then add that mixture to the rest of the whipped cream and fold it in until barely combined. Pour the mixture into a large (2L) tupperware container, snap on the lid and place in the freezer for at least 3 hours to set. Keeps well in the freezer for up to 2 weeks.
Banana Maple Bread Pudding Makes one 9 x 13 pan
1 loaf of day-old white bread, cut into ½ inch cubes 750ml milk (use whole or 2%) 4 eggs 1/2 cup maple syrup ¼ tsp nutmeg ¼ tsp salt 1 tsp vanilla 4 ripe bananas, sliced 2 Tbsp soft butter
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Maple Fudge with PEI Sea Salt Makes one 9 x 9 pan 2 cups maple syrup 3 Tbsp butter 1 cup heavy cream (35%) 1 tsp vanilla Prince Edward Island Sea Salt (to taste) Directions: In a large saucepan, bring the maple syrup and butter to a boil over medium heat. Cook for 5 minutes. Add the cream (it will bubble up - be careful!) and stir. Place a candy thermometer on the side of the pot and cook for another 3-5 minutes, until the thermometer reads 245F (or 118C). Remove the pot from the heat and stir in the vanilla. Use a whisk to beat the mixture for about 5 minutes, until it thickens. Pour the mixture into a 9 x 9 inch baking pan and sprinkle as much sea salt as you like overtop of the fudge. Let cool completely before slicing.
Maple Baked Stuffed Apples Makes 4
4 Pink Lady, Honey Crisp or other baking apple ¼ cup butter ¼ cup maple syrup 1 cup rolled oats ¼ cup raisins 1 tsp cinnamon Directions: Preheat your oven to 350F. Use a melon baller to scoop the core out of the apple- be careful not to scoop a hole in the bottom! Place the apples upright in a 9 x 9 baking pan. You may need to trim the bottom of the apples to get them to stand up straight. Melt the butter in a medium microwave-safe bowl for about 20 seconds, then mix in all the remaining ingredients. Divide the mixture between the 4 apples, spooning it into the hollowed out centers. Don’t pack the mixture in- it’s okay for it to be mounded up on top. Bake the filled apples for 25 to 30 minutes, until the apples are softened but not completely mushy. Let cool for about 10 minutes, then enjoy warm topped with ice cream.
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