PEI Liquor - Celebrate Spring 2020

Directions Place all the ingredients in a large saucepan and turn heat to medium. Cook, stirrring often, until the mixture comes to a simmer- about 10 minutes. Reduce the heat to low, then continue cooking for another 30 minutes. Cool completely, then pack into clean mason jars. Store in the fridge for up to 8 weeks, or in the freezer for up to a year. The compote is delicious served with ice cream or cakes or used as a jam.

Transfer the peas and remaining ingredi- ents (except the ricotta) to a food proces- sor, starting with just 1 teaspoon of the olive oil. Process until smooth, adding extra olive oil as needed to reach your desired consistency. Season to taste and serve on toasted sourdough bread topped with spoonfuls of ricotta and zucchini ribbons.

Roasted Beet and Goat Cheese Toasts From page 32 Serves 2-4

2 large beets, peeled and sliced in ¼ inch slices 2 Tbsp olive oil 1 tsp dried thyme Salt and pepper 4 slices of goat’s brie 2 Tbsp walnut pieces or other nuts A handful of arugula Toasted slices of whole grain bread Directions Spread the beets out on a parchment lined baking sheet, drizzle with olive oil and sprinkle with salt, pepper and thyme. Bake in a 375F oven for about 25 minutes, until soft and no longer firm. Top the toasted bread with lots of warm beets, slices of goat brie, a sprinkle of walnuts and a handful of arugula. Serve right away. A TASTE OF RHUBARB

Eggplant Caponata Ciabatta Toasts From page 31 Serves 2-4 ¼ cup olive oil 1 small eggplant, diced 1 small yellow onion, diced 2 cloves garlic, minced ½ can diced tomatoes 1 Tbsp capers 1 Tbsp red wine vinegar ¼ cup chopped fresh basil Toasted slices of ciabatta bread Olive oil for drizzling

Rhubarb Upside-Down Cake From page 36 Serves 8-10 1 ¼ cups unsalted butter, at room tempera- ture, divided. 4 cups rhubarb, cut into 1/2-inch cubes

1 cup light brown sugar, packed 1 cup granulated sugar, divided 2 cups cake flour 1 ¼ teaspoons baking powder

½ teaspoon fine sea salt Zest of 1 lemon, grated 1 teaspoon vanilla extract 4 large eggs ⅓ cup sour cream 2 teaspoons lemon juice

Directions Heat the olive oil in a large skillet over medium heat. Add the eggplant, onions and garlic and sauté until eggplant begins to soften and brown. Add the tomatoes, capers, red wine vinegar and cover. Simmer for 15 minutes or until onionsare very soft. Remove from the heat and season with salt and pepper to taste. Cool to room temperature, then stir in the chopped basil. Spoon the caponata mixture over the toasted ciabatta bread and drizzle with a little olive oil before serving.

Directions Prepare the rhubarb topping:

Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper and spray well with pan spray. Mix the brown sugar and ¼ cup of the but- ter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Add the rhubarb, stir to combine and then remove from heat.

Spiced Rhubarb Compote From page 35 Makes 5 cups, about 10 servings 4 cups chopped rhubarb, cut into ¼ inch pieces 2 cups packed brown sugar ½ cup water 1 tsp ground cinnamon

Prepare the Cake:

In a small bowl, sift together the cake flour, baking powder and salt. Set aside.

1 tsp ground ginger ¼ tsp ground mace ¼ tsp ground cloves ¼ tsp ground cardamom



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