PEI Liquor - Celebrate Winter 2021

Unwrap the pie dough and unfold onto bak- ing sheet, then spoon the blueberry mixture onto the center of the dough, leaving a 1 1/2-inch border around the edge. Fold the edges of dough over the sides of the blueberry mixture, pleating the dough lightly. Dot the blueberry filling with the butter pieces, then lightly brush the pastry with some of beaten egg and sprinkle with remaining teaspoon sugar. Bake until the blueberry filling is bubbling and the pastry is golden, about 25 to 30 minutes. Cool slightly on baking sheet on a rack and serve warm galette with scoops of ice cream.

Directions Preheat your oven to 350°F. Lightly grease one 9x9 inch cake pan. Prepare the streusel: In a medium bowl, whisk together the sugar, flour, cinnamon and pinch of salt. With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble, then set aside while you prepare the cake batter. Prepare cake: In the bowl of a mixer, cream together the butter and sugar until pale and fluffy. Add the egg, yogurt and vanilla and beat to incorporate. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir flour mixture into the wet batter until just combined – be careful not to over mix. Gently fold the sliced peaches into the batter. Pour the batter into the prepared pan, then top with an even layer of streusel mix. Bake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for at least 15 minutes before cutting and serving.

Roll out ½ the pastry recipe and place in bottom of pie tin. Roll out remaining crust and use a cookie cutter to cut into shapes, set aside. Pour filling into pie crust. Dot top with butter, then decorate using cut-outs. Use a pastry brush to apply yolk to top of pie. Bake for 35 to 40 minutes, or until bubbly and brown. Cool on a rack for 30 minutes before serving.

Peach Streusel Cake From page 43 Makes 1 For the Streusel: ¼ cup sugar ½ cup unbleached all-purpose flour ¼ cup butter, softened ½ teaspoon ground cinnamon A pinch of salt

Cocktails at Home

Blueberry Galette From page 42 Makes 1

• 1 lb fresh blueberries (3 cups) • 2 tablespoons cornstarch • 1 tablespoon finely grated fresh lemon zest • 1 tablespoon fresh lemon juice • 1/4 teaspoon ground cinnamon • 1/4 teaspoon salt • 1/2 cup white sugar • 1 (9-inch) refrigerated pie dough • 1 tablespoon cold unsalted butter, cut into pieces • 1 large egg, lightly beaten Directions Preheat your oven to 425°F and line a large baking sheet with parchment paper. In a medium bowl, stir together the blue- berries, cornstarch, zest, juice, cinnamon, salt, and the sugar.

100Calories LowCarb Gluten Free

For the Cake: ¼ cup butter, softened

Classic Negroni From page 49 Makes 1

½ cup sugar 1 large egg ½ cup whole milk plain yogurt ½ teaspoon vanilla extract 1 cups unbleached all purpose flour ½ teaspoon ground cinnamon pinch of ground nutmeg ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 ½ cups ripe but firm peaches, peeled and diced

• 1 oz Campari, 20110Z • 1 oz Martini Sweet Vermouth, 20010Z • 1 oz Tanqueray Gin, 01790Z • Orange Peel for Garnish Directions Pour the Campari, Vermouth and Gin into an old fashioned glass full of ice. Stir well with a swizzle stick and garnish with an orange peel.

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CELEBRATE WINTER 2021

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CELEBRATE WINTER 2021

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Limited time offers from February 17 - March 31, 2021