PEI Liquor - Celebrate Spring 2021

Recipes

• 6 tablespoons fresh squeezed lemon juice (typically 1 1/2 lemons)

Directions For the eggplant:

In a 10-inch cast iron pan, heat the remaining 2 tbsp olive oil on me- dium. Meanwhile turn oven on to broil. Add your sauce to the pan and allow it to come to a simmer, stirring occasionally. Now, using the back of a wooden spoon make some indentations or “wells” in the sauce. Make sure that you space out those wells as they will each house an egg. Crack your eggs and add them each in the wells or indentations you created. Transfer the pan to the oven and broil for 5-7 minutes or just until the egg whites are set. Remove from heat and allow to cool slightly before serving with some toast or hash browns.

• 1/2 tsp vanilla extract • 1/2 tsp almond extract

Preheat oven to 400F. Pierce the skin of the eggplant in several plac- es. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven and let cool. Slice eggplant open and scoop out flesh. For the curry: Season meat with pre-seasoning, let marinate overnight or a few hours. Add seasoned lamb meat, scotch bonnet, onions, curry powder, garam masala to a large pot. Add enough water to just cover the bottom of the pot. Cover the lamb and bring to a boil over medium heat, then reduce to low and let meat simmer until it is almost tender, about 40-45 minutes. Remove the scotch bonnet pepper. Then add the potatoes and simmer until tender. Add the eggplant flesh. Season with salt and pepper to taste. Remove from heat and serve with steamed white jasmine rice, naan or just by itself.

• 2 cups fresh blueberries, washed and stems removed (about 9oz), plus 1 cup (about 4.5oz) Directions Preheat oven to 400 degrees F. Mix the flour, cornmeal, baking powder, and salt in a large bowl. Stir in the buttermilk, 1 cup sugar (brown + white), 4 tablespoons of the lemon juice, zest, and almond & vanilla extract. Mix the remaining 2 tablespoons brown sugar, remaining 2 table- spoons lemon juice, and the blue- berries in medium bowl. Place the butter in a 10-inch cast- iron skillet (or a 9x9 square or round baking dish) and transfer to the preheated oven to melt the butter and heat the pan for 5 minutes (be careful to not leave it in longer or you could burn the butter). Mean- while in a small saucepan, melt ¼ cup butter and maple syrup, remove from heat, and set aside. Remove the hot skillet with the melt- ed butter from the oven and pour in the batter. Top with the sugared blueberries – sprinkling them all over the pan evenly. Turn the oven down to 375 degrees and bake for 20 minutes, then add another cup of berries on top of the cobbler, strategically placing them to make it pretty. Then bake 10-15 more minutes. If you want it a little more golden on top, turn on the broiler for 30-seconds - 1 minute. Brush with maple butter. Transfer to a baking rack to cool slightly. Serve with ice cream or whipped cream.

Fresh for Spring

Directions Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl. Meanwhile, cook asparagus and sugar snap peas in another sauce- pan of boiling salted water until crisp-tender, about 3 minutes. Drain and shock in ice water bath, drain and add to farro with to- matoes, arugula, salami, and pea shoots. Whisk mustard, honey, and lemon juice in small bowl, slowly drizzle in olive oil while whisking until dressing emulsifies. Season dressing with salt and pepper. Add dressing to salad; toss to coat and serve.

Drain pasta and return to pot, add the puree, bacon bits and peas, gently stir everything together until well combined, return to a low heat, cover and let sit for about 10 min- utes, just to warm the peas through. Pulse reserved 4 garlic cloves in a food processor until finely chopped, about 15 seconds. Add chips and process in long pulses until coarse crumbs form, about 1 minute. Heat butter in a large ovenproof skillet over medium until a little foamy. Add chip mixture and season with salt and pepper. Cook, stirring, until mix- ture is coated in butter and fragrant, tossing every 5 minutes, until chips are toasted about 10 minutes. Let topping cool in pan, then add pars- ley. To serve, transfer pasta to a large bowl and sprinkle topping over.

Creamy Parsnip Pasta with Veggie Crunch From page 16 • 1 lb parsnips, peeled, thinly sliced • 1/2 cup heavy cream • 1/2 cup whole milk • 2 tbsp unsalted butter • 2 tsp kosher salt • 1 lb short pasta, such as gemelli, fusilli, casarecce or penne • 6 slices thick cut bacon, cut into 1/3-inch small cubes • 1 cup frozen sweet green peas • 1/2 bag veggie medley chips • 3 Tbsp. unsalted butter • Kosher salt, freshly ground pepper • 1/3 cup chopped parsley Directions Bring parsnips, cream, milk, and salt to a boil in a medium saucepan. Reduce heat and simmer, 10–15 minutes. While the parsnip simmers, bring a large pot of water to boil. Heat a large heavy skillet over medium heat. Add the bacon and cook, stirring occasionally until the fat has rendered out and the bacon is cooked and slightly crispy (It will crisp up a bit further as it cools). Meanwhile, add the pasta to the boiling water, along with 1 table- spoon salt, and cook until al dente. Transfer the cooked bacon to the paper towel-lined plate to drain. Once the parsnips are very soft, season with salt and butter. Purée in a blender with the parsnip cooking liquid, until smooth.

Lamb and Roasted Eggplant Curry From page 20

3lbs lamb meat 2 tbsp curry powder 1 tbsp garam masala 2 tbsp kosher salt 1 onion, sliced 1 whole roasted eggplant, recipe follows Salt to taste (start with 1 1/2 tsp) 2 medium potatoes, peeled and quartered 1 tbsp curry powder 1 tbsp garam masala 1 scotch bonnet/habanero pepper, cut in half Salt and fresh cracked black pepper

Eggs in Romesco From page 19

Asparagus Farro and Snow Pea Salad From page 17 • 1 1/2 cups semi-pearled farro • 12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths • 1 8oz package sugar snap peas • 12 ounces grape tomatoes, halved • 1 cup pea shoots

• 1 16 oz can roasted red peppers, drained and chopped • 1 8 oz can sun dried tomatoes, drained, and chopped • 1/2 cup sliced almonds, toasted • 2 garlic cloves, chopped • 2 tbsp sherry vinegar • 1/2 cup olive oil, plus 2 tbsp • 2 tsp smoked paprika • 1/2 tsp cayenne pepper • 2 tsp salt • 6 eggs Directions In a blender or food processor, blend all ingredients except olive oil and eggs. Once the mixture is almost smooth, drizzle in the 1/2 cup of ol- ive oil slowly while blending until well combined. Season with salt.

Lemon Blueberry Cornbread Cobbler From page 23

• 1/4 cup salted butter, plus 1/4 cup • 1/4 cup maple syrup • 1 cup all-purpose flour • 1/2 cup cornmeal • 2 teaspoons baking powder

• 2 cups arugula • 1/2 cup salami • 1/2 cup olive oil

• 1/2 teaspoon salt • 1 cup buttermilk • 1/2 cups brown sugar, plus 2 tablespoons

• 1/4 cup lemon juice • 2 tsp Dijon mustard • 1 tsp honey • 1 tsp salt • 1 tsp cracked black pepper

• 1/2 cup white sugar • Zest from one lemon

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CELEBRATE SPRING 2021

Limited time offers from May 19 - June 22

Prices subject to change | Products not available at all locations | While supplies last