PEI Liquor Celebrate Fall 2023

Mixed Berry Pie From page 20 Makes 1 Pie Crust: • 2 1/2 cups all-purpose flour • 1/4 teaspoon salt • 1 cup cold butter, cubed • 6 to 8 tablespoons ice water Filling: • 1 cup sugar • 1/4 cup cornstarch • Dash salt • 1/3 cup water • 1 cup fresh blueberries • 1 cup fresh raspberries • 1 cup halved fresh strawberries • 3/4 cup fresh blackberries • 1 tablespoon lemon juice • 2 tablespoons butter

Apple Elixir From page 22 Makes 1 Cocktail • 1 oz Deep Roots Spiced Apple (16029A) • 1 oz Matos Orange Liqueur (16017Z) • 1 tbsp lemon juice • 1 tbsp honey • 1 cup brewed Apple Cinnamon Tea • Cinnamon stick for garnish Directions In a large mug, stir together all the ingredients and enjoy right away!

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 •½1/2 tsp salt • 1/2 tsp baking soda • 1 cup brown sugar •¼1/4 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.

Directions In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions so that one is slightly larger than the other. Shape each into a disk. Cover and refrigerate 1 hour. For filling, in a large saucepan, whisk sugar, cornstarch, salt & water, add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly. Preheat oven to 400°. Gently fold rasp berries, strawberries, blackberries and lemon juice into blueberry mixture. On a lightly floured surface, roll out larger portion of dough to a 1/8-inch-thick circle; transfer to a 9-inch pie plate. Trim crust to 1/2 inch beyond rim of plate. Add filling; dot with butter. Roll remaining dough to a 1/8-inch -thick circle; cut into 1/2-inch-wide strips. Arrange over filling in a lattice pattern. Bake 10 minutes. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Lavender Bees Knees From page 24 Makes 1 Cocktail

• Ice • 2 oz Compass Gin Royal (S0052Z) • 1/2 oz fresh lemon juice • 1/2 oz lavender honey syrup • Sprigs of lavender to garnish. Directions To make the lavender honey syrup: combine equal parts honey, hot water and a few sprigs of lavender. Stir to combine, let stand 10 minutes, then strain and then chill any unused syrup. Combine gin, lemon juice and honey syrup in a cocktail shaker full of ice, stir briefly to dissolve honey syr up, then fill with ice. Shake well for about 10 seconds and strain into a chilled martini glass.

40

CELEBRATE FALL 2023