PEI Liquor - Celebrate Spring 2019

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%)


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


*Limited Time Offers from May 15 - June 18

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