PEI Liquor Celebrate Fall 2019

Directions: Heat a large deep skillet or sauté pan on medium. Add the oil and then the chopped onion and sauté for a few minutes until the onion begins to soften. Add the garlic and peppers and continue to sauté till the mixture is fragrant. Add the tomatoes to the pan and stir until blended. Add the spices, stir, and allow the mixture to simmer over medium heat for 8-10 minutes until it starts to reduce and thicken. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook “over easy” style on top of the tomato sauce. Cover the pan and allow the mixture to simmer for 6-8 minutes, or until the eggs are cooked to your liking and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning. Top with fresh chopped parsley and crumbled feta to garnish.

White Bean Salad with Lemon and Arugula From page 24 Serves 4

Apple Cranberry Sangria From page 32 Makes 1 pitcher, serves 6-8

Makes 1 pitcher, serves 6-8 1 bottle Rossignol Cranberry Delight (12203Z) 2-4 oz Matos Orange Liqueur (10617Z) 2 medium tart apples, sliced 1 medium orange, sliced A handful of fresh, frozen or dried cranberries 1 cup orange juice Ice Directions: Add apples, orange and liqueur to a large pitcher and muddle with a muddler or wooden spoon for about a minute. Add the orange juice and red wine and stir to incorporate. Cover and let stand for at least one hour (or overnight in the fridge). Serve chilled or pour

1 can white cannellini beans, drained and rinsed 1 pint cherry tomatoes, halved 1 small red onion, minced 1 bell pepper, minced 2 Tbsp olive oil Juice and zest of ½ a lemon Salt and pepper

A pinch of chili flakes 2 handfuls of arugula

Directions: Toss everything except the arugula together in a large bowl. Taste and adjust seasoning with salt and pepper, then let stand for 10 minutes. Gently toss in the arugula and serve right away.

FALL FOR SANGRIA

Spiced Apple Sangria From page 31 Makes 1 pitcher, serves 6-8

Tomato and Pepper Shakshuka From page 25 Serves 2 1 Tbsp olive oil 1/2 onion, peeled and diced 1 clove garlic, minced 2 cups ripe diced tomatoes or canned diced tomatoes ½ a bell pepper diced small 1 tsp mild chili powder 1 tsp cumin 1 tsp paprika Salt and pepper, to taste 4 eggs Crumbled feta and chopped parsley to garnish

Apple and Pear White Sangria From page 33 Makes 1 pitcher, serves 6-8 1 bottle Pelee Island Gewurztraminer (09266Z) 2 oz St Germain Elderflower liqueur (00962A) 1 golden delicious apple 1 ripe pear Juice from ½ a lemon Directions: Wash, core and slice the apple and pear, then place in a large pitcher. Add the remaining ingredients (except the ice) and stir well. Cover and let stand for one hour before serving either chilled or in glasses half-full of ice.

1 bottle Matos Rose (12204Z) 2 oz Deep Roots Spiced Apple Liqueur (16016A) 2 tart apples, such as MacIntosh or Granny Smith, chopped Cinnamon sugar for rims Cinnamon sticks for garnish Ice Directions: In a large pitcher, combine the apples and the liqueur. Stir well to combine and then pour in the wine. Cover and let stand for one hour (or overnight in the fridge). Wet the rim of a wine glass with a little water, then dip in cinnamon sugar. Add some ice to the glass, scoop in some fruit and then pour in some

CELEBRATE FALL 2019

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