PEI Liquor Celebrate Fall 2023

RECIPES

Peach, Blackberry & Mixed Greens Salad From page 12 Serves 4-6 • 1/2 cup pecan pieces • 1 cup sliced peaches • 1 cup blackberries • 1/4 tsp salt • 1/2 cup crumbled feta • 2 large MacIntosh apples, sliced thinly

Roasted Butternut Squash Bisque From page 16 Serves 4-6

Slow Cooker Beef Chili From page 14 Serves 6-8

• 2 lbs lean ground beef • Oil for frying

• 3 tbsp olive oil, divided • 1 butternut squash • 1/2 yellow onion, diced • 2 carrots, diced • 3 cups vegetable broth • 1/2 tsp sea salt • 1/4 tsp ground black pepper • 1/8 tsp ground nutmeg • 1/2 cup organic half and half • 1/2 cup sour cream (for garnish) • pumpkin seeds (for garnish)

• 1/3 cup minced onion • 1 tbsp minced garlic • 1 tbsp chili powder • 1/2 tsp cayenne pepper • 1/2 tsp ground cumin • 1/2 tsp freshly ground black pepper • 2 tsp salt • 1 can no-salt diced tomatoes • 1 tbsp brown sugar • 1 1/2 tbsp white vinegar • 1 can kidney beans, drained • 2 cups canned corn Directions In a heavy-bottom skillet over medium - high heat, brown beef in 2 batches, making sure you get a nice dark brown color on the meat. Transfer meat to the slow cooker. Let the skillet cool slightly, reduce heat to medium-low. Add oil, then add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the spices and cook another minute. Add the tomatoes, brown sugar and vinegar and bring to a simmer. Add to slow cooker, stir and turn to low heat. Cook for 4-5 hours, stirring halfway, until meat is tender and sauce is thickened. Add corn and beans, cook another hour.

• 6 cups mixed greens • 1/2 cup sesame seeds • 1/4 cup extra virgin olive oil • 2 tbsp balsamic vinegar • 1 tbsp honey • Salt & pepper to taste • 1 lemon juiced • 3 tbsp minced fresh basil

Directions Heat oven to 350 degrees. Cut the squash in half and remove the seeds using a spoon. Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tbsp olive oil. Place in the oven and roast for 1 to 1 1/2 hours or until you can easily insert a fork or knife into the softened flesh of the squash. Remove from the oven and allow to cool. Once cool, scoop out the flesh of the squash using a spoon and discard the skin. In a medium-sized pot, add the remaining 2 tbsp olive oil and heat over medium-high heat. Add the onion, carrots, salt, pepper and nutmeg and saute until the onions are tender, about 8-10 minutes. Then, add the squash and cook for an additional 5 minutes. Add the vegetable broth and bring the mix ture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender, about 8-10 minutes. Using a blender, puree the mixture until completely smooth. Once smooth, return to the pot to medium-high heat and add the cream. Heat mixture until hot, but not to a boil. Add Salt & Pepper to taste. Transfer into bowls and garnish with 1 tbsp sour cream & pumpkin seeds. Serve & Enjoy!

Directions Whisk together the oil, balsamic vinegar, lemon juice, basil and honey, then season generously with salt and pepper. Set aside. Arrange the greens in a bowl or serving platter, then top with pecans, peaches, blackberries, feta, sesame seeds and apples. Give the dressing another stir, then pour it over the salad. Portion onto serving plates & serve right away with a side of warm bread.

Serve with thinly sliced green onions and cilantro leaves.

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CELEBRATE FALL 2023

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