PEI Liquor - Celebrate Winter 2020
WINTER 2020
CELEBRATE WINTER 2020
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Prices subject to change. | Products not available in all locations. | While supplies last.
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*Limited Time Offers from February 19 - March 31
CONTENTS
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WHAT’S THE DEAL Browse the best deals of the season!
NEW YEAR’S RESOLUTIONS This January marks the beginning of a new year and a new decade! Are you making any resolutions this year?
TACO NIGHT The perfect game night recipes, including tacos, homemade tortillas and salsa.
NEW ARRIVALS Stay up to date with the latest products arriving in our stores.
DINNER FOR TWO Celebrate Valentine’s Day with these perfect dinner recipes for two! ST PATRICK’S DAY Browse our picks for St. Patrick’s Day. FEATURED COCKTAIL Check out our featured cocktail for this month.
NEW YEAR LIGHT TASTES Kick off your New Year’s resolutions with our picks for low calorie beer, spirits, and crisp wines. TROPICAL COCKTAILS Warm up your Winter with these tropical cocktail recipes. GAME NIGHT PICKS Celebrate the big game with our picks for wine, beer and spirits.
WINE TASTE STATION Learn about the Taste Station wines for this month!
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Prices subject to change. | Products not available in all locations. | While supplies last.
FEBRUARY 19 - MARCH 31, 2020 SAVINGS WINE • BEER • SPIRITS
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*Limited Time Offers from February 19 - March 31
SAVE 2.00 * $
SAVE 2.00 * $
SAVE 3.00 * $
Liberado Verdejo Sauvignon Blanc 12.99 NOW 09654Z, 750 mL $
Liberado Cabernet Sauvignon Tempranillo 12.99 NOW 07722Z, 750 mL $
Villa Maria Pinot Noir 22.98 NOW 07658Z, 750 mL $
SAVE 2.00 * $
SAVE 2.00 * $
SAVE 2.00 * $
Fontella Chianti DOCG 14.99 NOW 07758Z, 750 mL $
Casillero del Diablo Pinot Grigio 14.99 NOW 09489Z, 750 mL $
Casillero del diablo Cabernet Sauvignon 14.99 NOW 07620Z, 750 mL $
SAVE 2.00 * $
SAVE 2.00 * $
SAVE 2.00 * $
Three Thieves Chardonnay 17.99 NOW 09622Z, 750 mL $
Segura Viudas Brut Reserva 16.39 NOW 15401Z, 750 mL $
Three Thieves Pinot Noir 17.99 NOW 07677Z, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
SPECIALTY*
SAVE 2.00 * $
SPECIALTY*
Stella Artois 12 Pack Bottles 28.79 NOW 84047R, 12 x 330 mL $
Budweiser 36 Pack Cans 60.99 01047Y, 36 x 355 mL $
Bud Light 36 Pack Cans 60.99 01035Y, 36 x 355 mL $
BUY 2 SAVE $8.00 *
SPECIALTY*
SPECIALTY*
Moosehead Light 24 Pack Cans 41.98 00603Y, 24 x 355 mL $
Molson Canadian 15 Pack Cans 29.99 81711X, 15 x 355 mL $
Coors Light 36 Pack Cans 60.99 01200Y, 36 x 355 mL $
SAVE 0.51 * $
BUY 2 SAVE $6.00 *
SPECIALTY*
BUY 3 SAVE $12.00 *
Sleeman Clear 15 Pack Cans 29.99 00924Y, 15 x 355 mL $
Harp Lager 3.49 NOW 83119X, 500 mL $
Alpine 24 Pack Cans 41.98 00016Y, 24 x 355 mL $
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*Limited Time Offers from February 19 - March 31
SAVE 3.00 * $
SAVE 2.50 * $
SAVE 2.00 * $
Jameson Irish Whiskey 32.99 NOW 05750Z, 750 mL $
J.P. Wiser’s Deluxe 41.19 NOW 04230B, 1.14 L $
Absolut Vodka 26.09 NOW 02940Z, 750 mL $
SAVE 2.00 * $
SAVE 3.00 * $
SAVE 1.50 * $
Captain Morgan White PET 26.48 NOW 03021Z, 750 mL $
Captain Morgan Spiced Rum 26.98 NOW 03070Z, 750 mL $
Baileys 40.99 NOW 17500B, 1.14 L $
SAVE 1.50 * $
SAVE 2.00 * $
SAVE 3.00 * $
Sour Puss Sour Raspberry 22.99 NOW 18641Z, 750 mL $
Crown Royal 41.99 NOW 04110B, 1.14 L $
Smirnoff Red 25.79 NOW 02010Z, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
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*Limited Time Offers from February 19 - March 31
New Year’s Resolutions
Are you making any resolutions this year? This January 1st marks the beginning of a new year AND a new decade, so it can be a time to take stock, get inspired and make a plan. Here’s how to identify the right resolution to improve a specific part of your life, and make a plan on how to reach it. When considering any life changes, whether big or small, your goals should be always be smart — and S.M.A.R.T. This acronym was coined in the journal Management Review in 1981 for specific, measurable, achievable, relevant and time-bound. It may work for business, but it can also be helpful in setting your personal resolutions, too. Be Specific. Your resolution should be abso- lutely clear. Instead of a vague goal like “I want to cut down on social media time”, you could say “I will cut my social media time down to ½ an hour a day”. Be sure your goals are limited in their scope and unambiguous in their meaning. Make it Measurable. This one’s easy if your goal is a fitness or weight loss related, but it should apply to other goals as well. Find a way to measure your success; start filling up a jar with the cash you would otherwise spend on fast food, or start a journal logging your exercise. Measuring and documenting your
successes can help you track and and reinforce your progress, no matter what your resolution might be. Be sure it’s Achievable. Trying to take big steps too fast can leave you frustrated or overwhelm you to the point that your resolution takes over your life. Be realistic in your plans; if you’ve never been to the gym before, suddenly going 5 times a week is a big change to make very suddenly. Start small and then work your way up to those big goals. Create goals that are Relevant. Be sure to set goals because they really matter to you, not because someone else wants it or because society wants you to change. If you want to make changes out of desperation or because of a moment of passion, you might not be as motivated to follow through. Make your goals Time-bound. The timeline you set for reaching your goal should be realistic but firm, so give yourself enough time to get there. Try setting up some smaller intermediate goalposts along the way and focus on these small wins so you can make gradual progress over a set amount of time. Whatever your goals for the new year and new decade, be kind to yourself, be patient and stay positive. Happy New Year!
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Prices subject to change. | Products not available in all locations. | While supplies last.
BLACKENED HALIBUT TACOS View Recipe on Page 46
TACO NIGHT
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*Limited Time Offers from February 19 - March 31
CILANTROLIME RICE WITHBLACKBEANS View Recipe on Page 46
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Prices subject to change. | Products not available in all locations. | While supplies last.
HOMEMADE CORN TORTILLAS View Recipe on Page 46
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*Limited Time Offers from February 19 - March 31
PINEAPPLE MANGOSALSA View Recipe on Page 46
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Prices subject to change. | Products not available in all locations. | While supplies last.
TACOS AL PASTOR View Recipe on Page 47
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*Limited Time Offers from February 19 - March 31
NEW ARRIVALS
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Prices subject to change. | Products not available in all locations. | While supplies last.
Little Things Chardonnay 16.50 09700Z, 750 mL $
Freixenet Ice Rosé 19.99 15656Z, 750 mL $
Wolf Blass Makers’ Project Pink Pinot Grigio 17.99 12312Z, 750 mL $
Apothic Cab Cabernet Sauvignon 19.99 07768Z, 750 mL $
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*Limited Time Offers from February 19 - March 31
Bogside Lighthorse Lagered Ale 4.25 81749X, 473 mL $
Upstreet Eighty Bob Red Ale 3.99 81753X, 473 mL $
JP Wiser’s Manhattan Canadian Whisky 29.99 01414Y, 750 mL $
The Devonport Hopped Cider 5.99 19585R, 500 mL $
Lone Oak South Shore Sour 4.49 81750X, 473 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
DINNER FOR TWO The perfect date night dinners, desserts and cocktails for Valentine’s Day.
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*Limited Time Offers from February 19 - March 31
BEEF SHORT RIB OSSOBUCCO View Recipe on Page 47
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Prices subject to change. | Products not available in all locations. | While supplies last.
FENNEL, ORANGEAND ARUGULA SALAD View Recipe on Page 47
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*Limited Time Offers from February 19 - March 31
RISOTTOALLA MILANESE View Recipe on Page 47
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Prices subject to change. | Products not available in all locations. | While supplies last.
COCOA-DUSTED COGNAC TRUFFLES View Recipe on Page 48
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*Limited Time Offers from February 19 - March 31
CLASSIC TIRAMISU View Recipe on Page 48
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Prices subject to change. | Products not available in all locations. | While supplies last.
CLASSICNEGRONI View Recipe on Page 48
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*Limited Time Offers from February 19 - March 31
PROSECCOROSSINI View Recipe on Page 48
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Prices subject to change. | Products not available in all locations. | While supplies last.
HAPPY ST. PATRICK’S DAY
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*Limited Time Offers from February 19 - March 31
SAVE 2.50 * $
Jameson Irish Whiskey 32.99 NOW 05750Z, 750 mL $
Jameson Caskmates 39.99 05754Z, 750 mL $
Baileys 32.49 17500Z, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
SAVE 0.51 * $
Harp Lager 3.49 NOW 83119X, 500 mL $
Smithwicks Ale 4.00 83136X, 500 mL $
Guinness Draught 27.99 83114X, 8 x 440 mL $
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*Limited Time Offers from February 19 - March 31
Pepperwood Grove Old Vine Zinfandel 16.99 07709Z, 750 mL $
Goru Organic 17.89 07720Z, 750 mL $
Hess Select Chardonnay 23.99 09565Z, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
1.5 OZ SMIRNOFF VODKA 3 OZ CLUB SODA FRESH LIME SERVE OVER ICE IN A ROCKS GLASS. VODKA & SODA
FEATURED COCKTAIL
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*Limited Time Offers from February 19 - March 31
NEW YEAR LIGHT TASTES
Baileys Almande 33.99 17513Z, 750 mL $
Absolut Raspberri 28.09 02943Z, 750 mL $
Ketel One Botanicals Grapefruit & Rose 35.49 01280Y, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
*
Molson Ultra 27.49 81735X, 12 x 355 mL $
Upstreet Pace 1% Pale Ale 10.99 81746X, 4 x 355 mL $
Smirnoff Ice Light Raspberry & Soda 12.49 17799H, 4 x 355 mL $
Nude Vodka Peach 17.49 17923X, 6 x 355 mL $
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*Limited Time Offers from February 19 - March 31
Terroir Pinot Noir Vom Kalkmergel 21.99 07760Z, 750 mL $
Joao Portugal Ramos Vinho Verde Loureiro 15.59 09653Z, 750 mL $
Black Tower Organic 15.99 09693Z, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
TROPICAL COCKTAILS to warm up your winter.
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*Limited Time Offers from February 19 - March 31
SPICYMARGARITAS View Recipe on Page 49
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Prices subject to change. | Products not available in all locations. | While supplies last.
PASSIONFRUIT MOJITO View Recipe on Page 49
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*Limited Time Offers from February 19 - March 31
CLASSICMAI TAI View Recipe on Page 49
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Prices subject to change. | Products not available in all locations. | While supplies last.
GAME DAY PICKS
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*Limited Time Offers from February 19 - March 31
Budweiser 50.99 00926Y, 30 x 355 mL $
Bud Light 50.99 01179Y, 30 x 355 mL $
Moosehead Light 29.99 81709X, 15 x 355 mL $
Alpine 29.99 81708X, 15 x 355 mL $
View recipes & products at liquorpei.com
Coors Light 47.98 00927Y, 28 x 355 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
SAVE 1.50 * $
Mott’s Clamato Caesar Original 12.59 17970H, 4 x 355 mL $
Crown Royal 30.49 04110Z, 750 mL $
Captain Morgan White 26.48 NOW 03020Z, 750 mL $
Smirnoff Ice Light 12.49 17927H, 4 x 355 mL $
Tito’s Handmade Vodka 34.99 02985Z, 750 mL $
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*Limited Time Offers from February 19 - March 31
Meiomi Pinot Noir 24.99 07750Z, 750 mL $
Conundrum Red 26.98 09664Z, 750 mL $
J. Lohr Seven Oaks Cabernet 28.29 07629Z, 750 mL $
Gentlemen’s Collection Red Blend 18.99 07668Z, 750 mL $
Jacob’s Creek Double Barrel Barossa Shiraz 22.59 07636Z, 750 mL $
The Show Cabernet Sauvignon 21.99 07423Z, 750 mL $
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Prices subject to change. | Products not available in all locations. | While supplies last.
WINE TASTE STATION
Our Stratford, Montague, and Granville Street (Summerside) locations feature a climate controlled wine tasting station that provides customers with the opportunity to taste from a selection of 8 fabulous wines that are changed every 4-6 weeks. Come discover the world of wine at the Stratford, Montague, and Granville PEI Liquor Taste Stations.
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*Limited Time Offers from February 19 - March 31
Tawse Sketches Chardonnay VQA 23.79 09026Z, 750 mL Niagara Peninsula, Canada $
Bella Serra Pinot Grigio 18.99 09601Z, 750 mL Veneto, Italy $
McManis Viognier 21.99 09501Z, 750 mL California, USA $
TASTINGNOTES
TASTINGNOTES
TASTINGNOTES
McManis Family Vineyards sustainably farms over 4,000 acres of premium wine grapes located throughout the Northern interior and Clarksburg Delta regions of California. McManis Family Vineyard is known for ultra premium grape growing featuring selected rootstocks and clones, leaf pulling, cluster thinning and drip irrigation. Light straw in color, this Viognier is a pleasing mixture of stone fruit and fruit cocktail aromas. It offers loads of peach and apricot flavours. Some great pairings for Viognier are roasted or grilled chicken, veal, or poultry.
Situated on the lower slopes of the Niagara Escarpment, Tawse is a family-owned organic and biodynamic winery. Founder Moray Tawse opened his state-of-the art winery, complete with a six-level, gravity–flow design, geo-thermal system and a wetland bio-filter. The inspiration for his Niagara property came from his love of Burgundian Pinot Noir and Chardonnay. Sketches Chardonnay is a medium-bodied blend, crafted from hand-harvested fruit carefully sourced from select Niagara Peninsula vineyards. Each lot was individually fermented using indigenous yeasts and aged 12 months in French oak. The nose is expressive with vibrant notes of red apple, honeydew melon and a hint of white flower. Similar notes replay on the palate complemented by lively acidity and some baking spice notes from the oak. The wine pairs beautifully with seafood, poultry and richer vegetable based dishes.
Imported from the Veneto region of Italy, Bella Sera means “Beautiful Evening.” Crisp, dry and refreshing, this wine has flavours of fresh citrus and pear with inviting ripe apple. This is an excellent wine that can accompany a wide variety of foods, but it is a standout with shrimp or mild cheese-based dishes.
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Prices subject to change. | Products not available in all locations. | While supplies last.
McManis Cabernet Sauvignon 21.99 07597Z, 750 mL California, USA $
Whitehaven Sauvignon Blanc 20.49 09497Z, 750 mL Marlborough, New Zealand $
Campo Viejo Reserva 23.89 09502Z, 750 mL Rioja, Spain $
TASTINGNOTES Campo Viejo is a leading winery established in 1959 in the famous Rioja wine region in Spain. Campo Viejo Rioja Reserva DOC is a blend of Tempranillo, Graciano, and Mazuelo. The wine displays complex aromas with a great balance between the fruit (cherries, black plums, ripe blackberries) and the wood (clove, pepper, vanilla and coconut). Aged in barrels for 18 months. Food pairing includes red meat, game, wild mushrooms and mature cheeses.
TASTINGNOTES
TASTINGNOTES
At the heart of a river junction at a special estate in California lies McManis Family Vineyards, where five generations of family farmers have perfected the art of growing fruit with outstanding depth of flavour. After 7-9 days of fermentation on the skins, the wine was pressed and finished fermentation in stainless steel tanks. The wine was then aged on new and used French and American oak for 4-6 months. Aromas and flavours of ripe blackberries, boysenberries and plums with chocolate notes, vanilla, toasty oak and velvety tannins. Serve with red meats, or barbeque.
Established in 1994, Whitehaven Wine Company is the realization of Sue and Greg White’s vision to create a renowned and award winning winery in the heart of Marlborough, New Zealand. Whitehaven’s winemaking philosophy is centered on the pursuit of quality without compromise, with a singular vision of consistently creating premium wines from 100% Marlborough fruit. This wine shows superb ripe citrus peel, lots of grapefruit accents and excellent textures on the palate. Pair with oysters.
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*Limited Time Offers from February 19 - March 31
Pierre André Bourgogne Pinot Noir 28.98 08101Z, 750 mL Burgundy, France $
Wyndham Bin 555 Shiraz 17.39 07363Z, 750 mL Australia $
TASTINGNOTES
TASTINGNOTES
The palate of this elegant yet approachable red Burgundy is juicy with soft tannins and vibrant acidity. Pinot Noir pairs well with salmon or tuna and meaty white fish, lean red meats, duck, turkey and fresh herbs like rosemary and thyme.
Wyndham Estate was founded by George Wyndham, who planted Australia’s first commercial Shiraz vineyard in 1830 in Hunter Valley and is known as the father of Australian Shiraz. Bin 555 Shiraz is deep crimson red with vibrant purple hues. The Shiraz has spicy plum, black pepper, cloves and chocolate aromas with subtle vanillin oak. The wine has generous plum and dark cherry fruits with spicy notes. Shiraz has a savoury character that suits meats like venison. Big beefy stews or roast leg of lamb is a wonderful pairing also.
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Prices subject to change. | Products not available in all locations. | While supplies last.
RECIPES
TACO NIGHT
Homemade Corn Tortillas From page 12 Makes about 12 x 6 inch tortillas 2 cups masa harina 1 ½ cups hot water, more if needed ½ tsp salt 1 Tbsp canola oil
Cilantro Lime Rice with Black Beans From page 11 Serves 8-10
1 ½ cups canned tomatoes 1 medium white onion 2 medium jalapenos, minced 4 minced garlic cloves
Directions: In a large bowl, mix salt and masa harina together. Pour 1 1/2 cups of hot water, the oil and salt into the dough and mix with a spoon or your hand to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry and it needs some more water, add it in small amounts until dough is the right consistency. Cover the bowl with plastic and let the dough rest for about an hour. Preheat a griddle or large frying pan on medi- um-high heat. Pinch off a golf-ball sized piece of masa dough and form it into a ball by rolling it in a circular motion in the palm of your hand. Put the masa ball in between two pieces of plastic wrap, parchment or wax paper and flatten it using the tortilla press or rolling pin. Gently remove the flattened masa from the plastic wrap and cook on the hot griddle for about 30 sec- onds to 1 minute, depending on how hot the surface of the griddle is. You want the tortilla to have beau- tiful brown marks. Flip the tortilla over and cook on the other side for 30 seconds. The tortilla may start to puff up in the middle; that’s okay! Remove the tortilla and place it between a cloth napkin to keep it warm, then repeat.
1 tsp ground cumin 1 tsp chili powder 2 cups long grain white rice 1⁄3 cup canola oil 2 cups chicken or vegetable broth 1 1⁄2 teaspoons salt 1 can black beans, drained and rinsed 1⁄2 cup fresh cilantro, minced
Blackened Halibut Tacos From page 10 Serves 8-10
For the blackening spice (makes extra) 1 1/2 Tbsp paprika
1 Tbsp garlic powder 1 Tbsp onion powder
Directions: Adjust rack to middle position and preheat oven to 350F. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Place the rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 2 minutes. Shake rice vigorously to remove excess water (this step removes the starch from the rice so it won’t be too sticky). Heat the oil in a heavy bottomed saucepan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Add the rice and fry, stirring until rice is light golden and translucent, about 6-8 minutes. Reduce heat to medium, add garlic, spices and minced jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes. Stir in broth, pureed mixture, beans and salt. In- crease heat to medium high, and bring to a boil. Cover pan tightly and transfer pan to oven to bake until liquid is absorbed and rice is tender, about 30-35 minutes. Serve potatoes immediately, drizzled with olive oil mixture and topped with a dollop of sour cream.
1 Tbsp ground dried thyme 1 tsp ground black pepper 1 tsp cayenne pepper 1 tsp dried basil 1 tsp dried oregano
For the fish: 2 lbs fresh halibut filets, cut into 1 inch cubes 2 Tbsp blackening spice mixture
Salt and pepper 1 Tbsp canola oil Corn tortillas Shredded green cabbage Spicy mayo Lime wedges
Directions: Combine the ingredients for the blackening spice in a small bowl, reserve 2 Tbsp and set aside the rest. Coat the fish evenly with the spice mixture and season with salt and pepper. Heat the canola oil in a large skillet over medium-high heat. Add the fish to the hot pan and cook until dark brown on all sides. Remove from pan and cover with foil to keep warm. To build the tacos, add some cabbage to each tortilla, then add the cooked fish, top with spicy mayo and serve with lime wedges. Enjoy right away.
Pineapple Mango Salsa From page 13 Serves 6 ½ a pineapple diced very small 1 fresh mango, small dice Juice and zest of 1 lime 1 small red onion, minced 1 minced jalapeno pepper ¼ cup chopped cilantro 2 tsp toasted cumin seeds Salt and pepper to taste
Carmen Premier Sauvignon Blanc 16.99 09698Z, 750 mL $
Loios Tinto Alentejano 14.40 07723Z, 750 mL $
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DINNER FOR TWO
Fennel, Orange and Arugula Salad From page 20 Serves 8-10 1 bulb fennel, sliced very thinly 2 medium oranges, peeled and cut into seg-
Tacos Al Pastor From page 14 Serves 4-6
For the pork: 1 medium onion, chopped 3 pounds boneless pork butt (shoulder), rind removed, cut into 1-inch cubes 1 Tbsp Kosher salt 1 large onion, sliced thinly 1 medium orange, cut into quarters 6 cloves garlic, chopped 1 Tbsp dried oregano 1 Tbsp chili powder 2 bay leaves 1 cinnamon stick, broken into three or four pieces
Beef Short Rib Osso Bucco From page 19 Serves 2-3
ments (save the pulpy leftovers) 1 bunch radishes, sliced very thinly 2 handfuls of baby arugula 2 Tbsp olive oil Sea salt and black pepper
6 beef short ribs, about 2 inches long, cut into individual ribs Salt and pepper 1/8 cup extra virgin olive oil 1 onion, diced 1 carrots, diced 1 celery ribs, diced 3 cloves garlic, minced 1 cups dry red wine 1 cups rich beef broth 1/2 can diced tomatoes, drained 2 bay leaves ¼ cup fresh chopped parsley In a large dutch oven, heat the oil over medium heat. Pat the short ribs dry with paper towel, then season generously with salt and pepper. Brown the beef ribs on all sides in the hot oil. Add the onion, carrot, celery and garlic to the hot pot and cook, stirring often, until the vegetables are browned and the onions are soft, about 10 minutes. Add the red wine, broth, tomatoes and bay leaves and bring to a simmer, making sure your scrape up any browned bits stuck to the bottom of the pan. Nestle the short ribs in the simmering mixture, then cover the pot with the lid slightly ajar. Transfer to the oven and cook for 3-4 hours, until the meat is very tender and falling off the bone. Once the beef is fully cooked and tender, stir the parsley into the braising liquid and serve right away with polenta or risotto. Directions: Preheat your oven to 325F.
Directions: Squeeze the orange pulp over a large bowl to extract all the juices. Whisk in the olive oil and season to taste with salt and pepper to make a vinaigrette. Add the orange, radish and fennel to the bowl and toss well to combine. Place a handful of arugula on 2 plates, then top with a generous amount of the fennel-orange mixture. Add some more freshly cracked pepper and another sprinkle of sea salt and enjoy right away.
Other fillings: Corn tortillas Minced white onion Chopped cilantro Chunks of pineapple Lime wedges
Directions: Preheat your oven to 275 F. Place the pork cubes in a large 9 x 13 casserole dish, then squeeze the oranges over the pork (keep the peels). Add orange peels, onion, garlic, and spices to the casserole and mix everything together with your hands, then press into an even layer. Cover the dish tightly with aluminum foil and place in the oven. Cook until pork is fork tender, about 3 1/2 hours. Using tongs, remove the orange peel, cinnamon stick and bay leaves from the pork. Transfer pork and liquid to strainer set into a large bowl and let it drain for about 10 minutes. To drain and discard the liquid. Transfer the cooked pork back to the casse- role. Shred the pork into large chunks with fingers or two forks. Cover loosely with foil to keep warm. To build the tacos, place about ¼ cup of pork in a corn tortilla, top with onion, cilantro, pineapple and then serve with a lime wedge. To build the tacos, add some cabbage to each tor- tilla, then add the cooked fish, top with spicy mayo and serve with lime wedges. Enjoy right away.
McManis Viognier 21.99 09501Z, 750 mL $
Risotto alla Milanese (saffron risotto) From page 21 Serves 2-4
Tommasi Amarone Classico 51.98 R0257Z, 750 mL $
3 cups chicken broth ⅛ cup butter 1 small onion, minced 1 clove garlic, minced
Dr. Loosen Riesling 17.99 09703Z, 750 mL $
1 cup arborio or carnaroli rice ¼ tsp saffron threads, crumbled 1/2 cup dry white wine
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Prices subject to change. | Products not available in all locations. | While supplies last.
Working quickly, dip 2 lady fingers in the coffee mixture for 3 seconds and then lay in the bottom of a 9 x 9 baking pan. Repeat with half the pack- age of biscuits until you have a single layer of lady fingers in the bottom of the pan. Spoon in half of the mascarpone mixture, then add another layer of soaked biscuits and the remaining mascarpone. Cover and chill for at least 1 hour, or overnight. Just before serving, cut into 9 even squares and dust generously with cocoa powder.
Another ⅛ cup of butter in cubes ½ cup grated hard cheese such as Parmigiano Reggiano Directions: Bring the broth to a simmer over low heat, cover and keep warm. Melt the butter in a large Dutch oven over medium heat. Add the onion, a generous pinch of salt and the garlic. Cook for about 5 minutes, until the onion is soft and translucent, but not brown. Add the rice and saffron and stir everything well to coat the rice. Cook, stirring frequently, until the rice begins to turn a little bit translucent around the edge. Add the wine and cook, stirring constantly, until the liquid is fully absorbed. Begin adding in the warm stock ½ a cup at a time, always stirring well. Make sure the first ½ cup is absorbed before adding more liquid, and keep tasting the risotto to see how soft the rice is. You will probably have broth left over- it all depends on the type and brand of rice you use. The risotto will take about 20 minutes of stirring and adding the liquid a bit at a time before it’s done. Once the risotto is creamy and cooked through but still a little chewy, remove the pot from the heat, cover it and let it stand for another 5 minutes. Have another taste and add another few spoonfuls of broth and some more salt and pepper as needed. Stir in the cubes of butter and cheese and serve right away.
Directions: In a small saucepan, bring the cream and vanilla bean paste to a simmer over medium heat. In a large mixing bowl, pour the cream over the chocolate, stirring with a wooden spoon or silicone spatula until smooth. Stir in the butter and the Cognac. Cover with plastic wrap and refriger- ate until firm, about 2 hours. Put the cocoa powder in a shallow bowl. Remove the chocolate mixture from the refrigerator and, using your hands (wear gloves if you can!), scoop out the chocolate mixture 1 tsp at a time, roll into 1-inch balls and lay on a parchment lined baking sheet. Once all the truffles are formed, roll them a few at a time in a large bowl with a bit of cocoa powder to coat. Then place the truffles in a fine-mesh strainer and gently shake to remove excess cocoa powder. Repeat until all the truffles are dusted.
Fresita Strawberry Sparkling 17.39 15501Z, 750 mL $
Graham’s Late Bottled Vintage Port 23.99 06220Z, 750 mL $
Classic Negroni From page 24 Makes 1
Masi Masianco 19.99 09485Z, 750 mL $
1 oz Campari (20110Z) 1 oz Martini Sweet Vermouth (20010Z) 1 oz Tanqueray Gin (01790Z) Orange twist 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.
Classic Tiramisu From page 23 Makes 9 slices
2 cups strong hot coffee ¼ cup Marsala wine (R0098Z) ½ cup white sugar, divided into 3 equal parts 1 package lady finger biscuits 4 egg yolks 1 tub (500g) mascarpone cheese 8 egg whites Cocoa powder Directions: In a medium bowl, stir together the coffee, ⅓ of the sugar and the marsala until the sugar is completely dissolved. In a separate small bowl, mix together the egg yolks and ⅓ of the sugar with a whisk until the sugar is dissolved. Stir in the mascarpone cheese and mix until fully blended. In the bowl of a food processor or using a hand- held mixer, whip the egg whites with the last ⅓ of the sugar until glossy stiff peaks are formed. Gen- tly fold in the mascarpone mixture until smooth, then set aside.
Cocoa-dusted Cognac Truffles From page 22 Makes about 40 truffles 1 cup whipping cream 1 tsp vanilla bean paste 18 oz (540g) dark chocolate (60-65% cocoa content is best), chopped 2 Tbsp salted butter 2 Tbsp Remy Martin Cognac (00850Z) 1 cup Dutch-process cocoa powder for dusting
Prosecco Rossini From page 25 Makes 1
5 oz LaMarca Prosecco (15402Z) 4 fresh ripe strawberries Juice from ½ a lemon 2 tsp sugar Strawberry slices to garnish
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*Limited Time Offers from February 19 - March 31
Directions: Place the strawberries, lemon and sugar in a blender and process until smooth. Divide the puree between 2 champagne flutes, then top up with the prosecco. Garnish each glass with a slice of strawberry and enjoy right away.
8 fresh mint leaves 1 Tbsp white sugar Juice from ½ a lime 2 oz Havana Club Anejo (03694Z) Pulp from ½ a passionfruit (or 2 Tbsp bottled juice) Club soda to taste Mint for garnish Directions: Place the mint leaves, sugar and lime juice in a tall glass and muddle well. Add the passionfruit pulp or juice and then fill the glass completely with ice. Add enough club soda to fill the glass to the brim. Garnish with a sprig of mint.
TROPICAL COCKTAILS
Prosecco Rossini From page 35 Makes 1 pitcher, serves 8
Classic Mai Tai From page 37 Makes 1
1 small jalapeno pepper (or half a large jalapeno) 1 1/2 cups El Jimador Reposado Tequila (16835Z) 1 cup Triple Sec (16170Z) 1 cup freshly squeezed lime juice (8 limes) 1/4 cup freshly squeezed lemon juice (2 lemons)
2 oz Havana Club Anejo Amber Rum (03707Z) 1 oz fresh orange juice ½ oz fresh lime juice ½ oz Cointreau (16630A) Dash of grenadine 1 tsp orgeat syrup OR 1 drop almond extract Pineapple and maraschino cherry to garnish Directions: Shake all ingredients in a cocktail shaker full of ice, then strain into a short glass filled with ice cubes. Garnish with a skewered pineapple and cherry.
2 tablespoons honey Pinch of kosher salt Ice Jalapeno pepper slices for garnish
Directions: Cut the jalapeno pepper in half lengthwise, leaving the seeds and the ribs. Place the pepper in a bowl and mash it with the handle of a wooden spoon. Add the tequila and liqueur, stir and let stand for 15 minutes while you prepare the remaining ingredients. Strain the tequila mixture into a pitcher through a sieve to remove the seeds. Add the lime juice, lem- on juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours. When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold in a salt rimmed glass, garnished with jalapeno pepper slices.
View all recipes & pairings at liquorpei.com
Prosecco Rossini From page 36 Makes 1
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