PEI Liquor Celebrate Winter 2022

RECIPES Made with PEI Potatoes

Directions Syrup:

Directions In a medium saucepan, cover the potatoes with cool salted water and bring to a simmer. Cook 10 -12 minutes, until the potatoes are tender when pierced with a fork.

Directions Lay a clean dishtowel on your work surface. Use a hand grater to grate the potatoes onto the towel. Season with salt and pepper, then toss to combine.

Bring the sugar and water to a boil in a lidded pot, stirring to make sure all the sugar is absorbed. When it hits a boil, turn off the heat. Stir in the spruce tips, cover the pot, and leave to cool. The longer you steep the syrup, the stronger spruce flavor you’ll get.

Drain well and let cool completely.

Wrap the potatoes up in the towel, then let stand for 10 minutes.

Raspberry Gin Fizz From page 35 Makes 1 cocktail

Garlic & Oregano Roasted Potatoes From page 22 Serves 6

In a medium serving bowl, mix together mayo and buttermilk, then toss with the cooled potatoes. Top with sliced egg, then sprinkle on the fresh herbs and paprika.

Heat a 9 or 10-inch cast iron skillet over medium-low heat.

Strain the syrup through sieve and bottle.

Hasselback Roasted Potatoes From page 21 Serves 6-8

• 1 1/2 oz. Gordons’ Premium Pink Gin • 1/2 oz. Luxardo Limoncello • A handful of fresh or frozen raspberries • Ice • Soda water

Twist the dishtowel firmly to squeeze out the excess water from the potatoes. Get as much out as you can! Add half the oil to the pan, then press the potatoes into the pan in a single layer, pressing them down just a little bit. Cook for 8-10 minutes, until golden and crispy on the bottom. Place a large plate upside down on top of the skillet and flip the pancake onto the plate. Return skillet to burner, add remaining oil, then carefully slide the pancake back into the pan with the cooked side up. Cook another 5 minutes, until golden and crispy. Serve with fresh chopped herbs and sour cream.

• 2 lbs baby red potatoes, halved • Juice of 1/2 lemon • 1/4 cup olive oil • 1 head of garlic, broken into cloves • 1 tbsp dried oregano • 1 tsp dried dill • Salt and pepper to taste Directions Preheat your grill to 450F. Combine everything in a large bowl and stir well to combine. Lay out a 12 X 24 inch piece of heavy-duty tinfoil then lay the potato mixture right in the middle of one half. Fold over the other half of the tinfoil and crimp the edges to make a tinfoil “packet”. Place the tinfoil packet directly on the grill and cook for 20-25 minutes, flipping once halfway through. Enjoy!

Cocktail: In a cocktail shaker, add the ingredients and shake until well chilled and the matcha is dissolved. Strain into 2 ice-filled rocks glasses, then serve.

• 1 1/2 pounds petite gold potatoes • 6 tablespoons extra-virgin olive oil, divided • Kosher salt and freshly ground black pepper, to taste • 1 tablespoon minced fresh chives • 1 tablespoon minced fresh parsley leaves • 1 clove garlic, finely minced • Salt and pepper to taste • 1/2 cup sour cream Directions Preheat your oven to 425F and line a baking sheet with parchment paper. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Place the potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste. Place into oven and bake until tender and crisp, about 45 minutes. In a small bowl, combine remaining 4 tablespoons olive oil, chives, parsley and garlic; season to taste with salt and pepper. Serve potatoes immediately, drizzled with olive oil mixture and topped with a dollop of sour cream.

Light & Fresh Cocktails

Directions In a short glass full of ice, mix

together the raspberries, gin and limoncello. Add enough soda water to fill the glass, or to taste. Enjoy ice cold.

Blood Orange Spritzer From page 34 Makes 1 cocktail

Matcha Gin Refresher From page 32 Makes 2 cocktails For the Spruce Tip Syrup: • 1 cups water • 1 cups sugar • 1/2 cups fir or spruce tips, chopped

• 1 oz. Ketel One Botanicals Grapefruit and Rose Vodka • 4 oz. Matua Sauvignon Blanc • Slices of orange or blood orange • Ice • Soda water Directions In a large wine glass full of ice cubes, add the orange slices, vodka and wine. Stir well together, then add enough soda water to fill the glass. Enjoy ice cold.

For the Cocktail: • 1/2 oz. spruce tip syrup • 1/2 oz. fresh lime juice • 1 cup coconut water • 2 oz. gin • 1 tsp. matcha • Ice

New PEI Potato Salad From page 24 Serves 6

Potato Pancakes From page 23 Serves 6

• 3 lbs new white PEI potatoes, scrubbed and halved • 1/3 cup mayonnaise • 1/4 cup buttermilk • 3 boiled eggs, sliced • Handful each chopped fresh parsley, chives and dill • Sprinkle of ground paprika

• 1 lb russet potatoes, peeled • 1-1/2 tsp. salt • 1/2 tsp freshly ground black pepper • 3 tbsp canola oil, divided

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CELEBRATE WINTER 2022

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CELEBRATE WINTER 2022

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