PEI Liquor Celebrate Holiday 2021

RECIPES Holiday Dinner

If you prefer a stuffed turkey, you can now add the stuffing to the turkey’s cavity. If you’re cooking the stuffing and bird separately, spread the suffing mixture into a greased 9 x 13 casserole and bake for 30-40 minutes. The Turkey: To cook the turkey, preheat your oven to 350 F. Plan on baking your turkey for about 15-20 minutes per pound (check the label, it should list the weight), so plan accordingly. Place in a roasting pan and season with pepper, but don’t add any extra salt. Bake for 4.5 to 5 hours, basting with drippings every hour or so. After hour 5, check the turkey’s temperature by sticking an instant read thermometer into the thickest part of the turkey. For a stuffed turkey, this will be right in the centre of the stuffing. Without stuffing, it will be deep in the meatiest part of the thigh. Your thermometer must read at least 170F for it to be safe to eat. Continue checking the temperature every 15 minutes, until the turkey is just done.

Directions Put the potatoes in a large pot. Add the 2 tsp. salt and enough water to cover the potatoes by 3 inches. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced, 15 to 20 minutes. Drain well in a colander. In a small saucepan over medium heat, combine the buttermilk and half- and-half and heat until just warm. Set aside. Set a potato ricer or food mill over the pot and pass the potatoes through in batches. Add the butter, then gradually add the buttermilk mixture, stirring constantly with a large wooden spoon until the potatoes are smooth and creamy. Stir in the chives and season with salt and pepper. Transfer the potatoes to a warmed serving bowl and serve immediately.

Gingerbread Cutouts From page 30 Makes approx. 48 cookies • 1/2 cup vegetable shortening • 1/2 cup white sugar • 1/2 cup molasses • 1 egg • 2 1/2 cups flour

Dark Chocolate and Salted Toffee Bark From page 31 Makes 1 large pan (about 36 pieces) • 2 cups salted butter • 2 cups white sugar • 2 cups dark chocolate chips • 1 cup chopped toasted nuts (walnuts, pecans or almonds are all great) • 1 tsp flaked sea salt such as Maldon Directions Cover a large baking sheet with parchment paper and spray lightly with cooking spray. In a large heavy bottomed saucepan, combine the butter and sugar and place a candy thermometer in the pot. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color and the temperature has reached 285 degrees F (137 degrees C). As soon as the tof- fee reaches the proper temperature, remove from heat and pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften and melt. Spread the chocolate into a thin even layer, then sprinkle the nuts over the chocolate, and press in slightly. Lightly sprinkle with the salt. Place the toffee in the refrigerator to chill until completely set. Break into pieces, and store in an airtight container.

Cow’s Cheddar Biscuits From page 29 Serves 12 • 2 1/2 cups all-purpose flour • 1 Tbsp baking powder • 1 tsp salt • 1 Tbsp white sugar • 1 cup grated Cow’s Creamery Cheddar • 2 cups cold whipping cream • Milk for brushing the tops Directions Pre-heat oven to 425F. Line a baking sheet with parchment paper. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix to combine, then add in the grat- ed cheese and toss to coat the cheese in the flour mixture. Add the cream all at once, then use a fork to barely mix in the cream. Turn the dough onto a floured surface and knead 2 or 3 times, until the dough forms a loose ball. Pat the dough into a round shape about 1 inch thick, then use a 1 ½ inch round cutter to cut 12 biscuits. Transfer to the baking sheet and use a pastry brush to brush the tops of the biscuits with milk.

Roast Turkey with Apple and Sage Stuffing From page 26 Serves 10-12 • One 18-20 lb prepared brined turkey • 1 loaf (or 1 lb) day-old crusty bread such as French or Italian bread • 4 Tbsp unsalted butter • 2 yellow onions, diced • 2 tart apples, such as Gala, Pink Lady, or Macintosh, diced. • 3 celery stalks, diced • 1 Tbsp dried or fresh thyme leaves • 1 tbsp finely chopped fresh sage leaves, or 1 tsp dried sage • 1 1/2 cups low-sodium chicken or vegetable broth • Salt and pepper to taste The Stuffing: Cut the bread into 3/4-inch cubes, place in a large bowl and set aside. Melt the butter in a large frying pan over medium heat. Add the onions and cook, stirring, until they’re just starting to brown, about 5 minutes. Add the apples, celery, thyme, and sage and cook, stirring, until the apples are tender- about another 5 minutes. Add 1 cup of the broth and bring the mixture to a simmer. Directions Turn off the heat and add the vegetable-apple mixture to the reserved bread. Season to taste with salt and pepper (not too much salt as the bird is already seasoned!), then stir to evenly combine. If the mixture

• 1/2½ tsp baking soda • 1 tsp baking powder • 1 tsp ground ginger • 1 tsp ground cloves • 1 1/2 tsp cinnamon • 1/8 tsp nutmeg

Directions In a medium bowl, cream together shortening, sugar and molasses until pale and fluffy, about 2 minutes. Add egg and mix another minute. In a large bowl, sift together remaining ingredients. Fold in wet mixture and mix for one minute, until smooth. Cover with plastic wrap and refrigerate overnight. On a floured surface, roll out dough very thinly, between 1/8 and 1/4 inch thick. Cut out desired shapes and space evenly on a parchment-lined baking sheet. Bake for 8-9 minutes, rotating once halfway through. Let cool on a wire rack and decorate as desired, then sprinkle with salt and freshly cracked pepper. Preheat oven to 350F.

Remove from oven and let rest, covered with foil, for about 20 minutes before serving.

Crunchy Beet & Walnut Salad From page 28 Serves 6

• 6 cups arugula or spinach • Juice and zest of 1/2 orange • 1/4 cup olive oil • Salt and pepper to taste • 2 large raw beets, peeled and sliced thinly • 1 cup walnut halves • 1/2 cup feta or soft goat cheese Directions In a large serving bowl, make the dressing by whisking together orange juice and zest and olive oil. Season the dressing to your taste with salt and pepper. Add the greens and toss well to coat with the dressing. Top with beets, walnuts and crumbled cheese.

Buttermilk and Chive Mashed Potatoes From page 27 Serves 12

Bake for 12 minutes, until risen and golden brown all around.

• 6 lb. russet potatoes, peeled and cut into 2-inch pieces • 2 tsp. kosher salt, plus more, to taste • 3/4 cup buttermilk • 1/2 cup half-and-half • 8 Tbsp. (1 stick) unsalted butter, cut into small pieces • 3/4 cup finely chopped fresh chives • Salt and pepper, to taste

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

CELEBRATE HOLIDAY 202 1

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CELEBRATE HOLIDAY 2021

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