PEI Liquor - Celebrate Fall 2021

RECIPES A Twist on Thanksgiving Classics

Pumpkin Desserts

Fresh Autumn Corn in Cream From page 16 Serves 6-8

Roasted Acorn Squash with Cranberry and Summer Savory Stuffing From page 15 Serves 4 • 2 small acorn squash • 2 Tbsp butter • 1 small yellow onion, minced • 1 clove garlic, minced • 1/2cup minced celery • 1 cup vegetable or chicken stock • 1 Tbsp dried summer savory • 4 slices of crusty bread in 1/2 inch cubes 1/2 cup of dried cranberries • Salt and pepper • A little melted butter for brushing (about 2 Tbsp) Directions Cut the squash in half and scoop out the seeds, then lay the squash cut side up on a baking sheet. Preheat your oven to 375F. Heat a small saucepan over medium heat, then add the butter, onion, garlic and celery. Saute for about 5 minutes, stirring often, then remove from heat. Stir in the remaining ingredients, then stir well to combine and season to taste with salt and pepper. Divide the filling between the 4 hollowed out squash halves (pack it loosely). Melt a little more butter in the same pan, then use a pastry brush to brush melted butter over the squash and stuffing. Bake the squash for 35-50 minutes, until they are soft when pierced with a knife and the filling is a dark golden brown on top.

Pumpkin Cider Donuts From page 22 Makes 12-16 Donuts • 3/4 cup fresh apple cider • 4 cups all purpose flour • 1 tsp pumpkin pie spice • 2 tsp baking powder • 1/2tsp salt • 1/2 tsp baking soda • 1 cup brown sugar • 1/4 cup soft butter • 2 eggs • 1 cup pumpkin puree • Cinnamon sugar for dusting Directions Preheat a deep fryer or dutch oven filled halfway with canola oil to 350F. In the bowl of a mixer, combine the butter, sugar, eggs and pumpkin. Use a paddle attachment to beat the mixture until pale and fluffy. Add the remaining dry ingredients to the bowl of the mixer and stir a couple of times, then add the cider and beat a few more times, scraping down the sides of the bowl as necessary. Use a rolling pin to roll the dough to ½ inch thick out on a VERY well-floured surface. Cut donut shapes with round cutters. Carefully dip the cut donuts into the hot oil using a slotted spoon or spat- ula. Cook for about 60 seconds per side, then drain on paper towel for about 5 minutes. Place about a cup of white sugar in a large bowl and stir in a Tbsp of cinna- mon (more or less if you like). Dip the fried donuts in the sugar mixture and make sure they are coated all over. Transfer to a cooling rack to cool fully.

Pumpkin Risotto with Aged Gouda From page 14 • 2 Tbsp butter • 1 small yellow onion, minced • 1 clove garlic, minced • 1 cup arborio rice • 1 cup diced pumpkin • 1/4 cup dry white wine • 2 cups chicken or vegetable stock, warmed • 2 more Tbsp butter • 1/3 cup grated aged Glasgow Glen Gouda • Salt and pepper to taste

Apple and Blue Cheese Salad with Honeyed Walnuts From page 13 Serves 4-6

• 8 ears of fresh local corn, shucked • 2 Tbsp butter • 2/3 cup 18% (coffee) cream, divided • Salt and pepper Directions Bring a large pot of salted water to a boil. Add the corn and cook for 5-6 minutes, until bright yellow and soft. Remove the corn from the pot and let cool slightly. Place the butter, half the corn kernels and half the cream in the bowl of a food processor. Blend until very smooth, scraping down the sides of the bowl if necessary. Scrape the pureed corn into a 9 x 9 baking dish, then top with the remaining corn and then drizzle the remaining cream overtop. Stir just a couple of times to lightly combine, then sprinkle with salt and freshly cracked pepper. Slice the kernels off of the corn and set aside.

Orange and Honey Glazed Root Vegetables From page 12 Serves 6-8 • 6 small parsnips, peeled and cut in half lengthwise • 6 small carrots, peeled and cut in half lengthwise • 2 large beets, peeled and cut into wedges • 1 large orange, sliced thinly (peel left on) • 1 large red onion, peeled and cut into wedges • 1 tsp fennel seeds • 2 Tbsp honey • 1/4 cup olive oil • 1 tsp salt • 1/2 tsp chili flakes Directions Preheat your oven to 400F and prepare a parchment-lined baking sheet. Toss all the ingredients together in a large bowl, then spread into an even layer. Bake for 25-30 minutes, until all the vegetables are beginning to soften and their edges are caramelized.

• 1 Cup walnut pieces • 1/4 cup honey • 1/4 tsp cayenne pepper • 1/4 tsp salt

• 1/2 cup crumbled Isle St Jean “Bleu D’Acadie” blue cheese

• 2 large MacIntosh Apple, sliced thinly • 6 cups baby spinach or other greens

• 1/4 cup extra virgin olive oil • 2 Tbsp white balsamic vinegar • 1 Tbsp honey • Salt and pepper to taste

Directions In a medium saucepan, heat the first 2 Tbsp butter over medium-low heat. Add the onions and garlic and saute for 3 minutes, until the onions are soft. Add the rice and stir it well to coat the rice in butter. Cook another minute. Add the white wine, then let in absorb into the rice, stirring constantly. Stir in the pumpkin. Add the warm stock ¼ cup at a time, stirring constantly. Wait until all the liquid has been absorbed before adding more stock. Keep adding more stock until the rice is softened and no longer hard in the middle - about 15 minutes. Stir in the remaining butter, then add the cheese (save a little for the top). Season to taste with salt and pepper. Transfer the risotto to your serving bowls, then top with a little more cheese and serve right away!

Directions Preheat your oven to 350F. Warm the honey in a microwave-safe bowl, then stir in the cayenne, salt and walnuts. Spread the mixture into an even layer on a parchment-lined baking sheet, then bake for 20 minutes, stirring halfway through. Let the nut mixture cool completely on the baking sheet, then crumble into large chunks. Whisk together the oil, vinegar, and honey, then season generously with salt and pepper. Set aside. Arrange the greens in a bowl or serving platter, then top with apples, blue cheese and candied nuts. Give the dressing another stir, then pour it over the salad. Serve right away!

Serve right away, or cover with foil and keep warm for up to 1 hour.

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CELEBRATE FALL 2021

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