PEI Liquor - Celebrate Spring 2019

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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