PEI Liquor Celebrate Spring 2023

RECIPE INDEX

RECIPES APPETIZERS FOR WINE PAIRING

Directions Fill a tall glass full of ice, pour in raspberry liqueur and then top up with equal parts Cider and Beer. Garnish with a lime wedge, sprig of mint and a handful of frozen raspberries.

Stir in broth, pureed mixture, beans and salt. Increase heat to medium high, and bring to a boil. Cover pan tightly and transfer pan to oven to bake until liquid is absorbed and rice is tender, about 30-35 minutes.

Olive Tapenade From page 24 Makes 6 servings

Greek Lamb Meatballs with Mint Yogurt Sauce From page 22 For the meatballs: • 1 pound ground lamb • 1/3 cup crumbled feta cheese • 1/4 cup minced shallots • 3 tablespoons semolina • 3 tablespoons minced parsley • 1 teaspoon ground cumin • 1 teaspoon ground allspice • 1/2 teaspoon ground cinnamon • 1/4 teaspoon salt • 1 egg, lightly beaten

• 1 1/2 cups pitted, brine-cured olives • 2 anchovy filets • 3 tablespoons capers, rinsed • Handful parsley leaves • 3 cloves peeled garlic • Juice of 1/2 lemon • Salt and freshly ground black pepper • 1/4 cup olive oil Directions In a food processor, combine olives, anchovies, capers, parsley, garlic, lemon juice, and 1/4 teaspoon pepper. Pulse 5 or 6 times until coarsely chopped. Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper and serve at room temperature with some great bread.

Parmesan & Herb Twists From page 18 Makes 12 twists • 1 sheet frozen puff pastry, thawed • 1 egg, beaten • 1 Tbsp dried basil • 1 Tbsp paprika

White Bean & Roasted Garlic Hummus From page 16 Makes 3 cups, 8 servings

Blood Orange Spritzer From page 30 Makes 1 Cocktail • 1 oz Pump House Crafty Vodka Grapefruit & Tangerine • 4 oz Matua Sauvignon Blanc • Slices of orange or blood orange • Ice • Soda water Directions In a large wine glass full of ice cubes, add the orange slices, vodka and wine. Stir well together, then add enough soda water to fill the glass. Enjoy ice cold.

Pear, Gorgonzola & Walnut Flatbread From page 21 Makes 2 flatbreads. Serves 2 as a main course, or 8 as an appetizer.

• 1 tsp cayenne pepper • 1/4 cup freshly grated Parmesan cheese

• 1 can cannellini (white kidney) beans, drained and rinsed • 1 whole bulb garlic, roasted OR 2 Tbsp prepared roasted garlic paste • 1 Tbsp + 1/4 cup olive oil • 1 handful fresh parsley • Juice of 1/2 lemon • Salt and pepper • Chopped parsley and olive oil for serving Directions To roast garlic: Cut the root end off the bottom of the garlic bulb. Drizzle with 1 Tbsp olive oil and wrap with foil. Bake at 325F for 30-45 minutes, until very soft. Let cool, then press cloves to squish out the cooked pulp. To make hummus: Place all ingredients including garlic pulp into a food processor. Process until very smooth, about 3 minutes. Scrape down the sides of the bowl and process for another minute. Transfer to a serving bowl or plate, then refrigerate until ready to serve. To serve, top with a drizzle of olive oil and some chopped fresh parsley.

For the Yogurt • 1 cup plain Greek yogurt •½1/2 tsp salt • 2 cloves garlic, minced • 1 tablespoon lemon juice

Directions Preheat oven to 425°F.

• 1 package cooked naan bread (2 pieces) • 1 ripe pear, cored and thinly sliced, about 1/8 inch thick • 1/3 cup Gorgonzola cheese

Flour your work surface lightly. Lay the sheet of pastry on the counter so that the long side of the rectangle in nearest you. Brush it all over with the beaten egg. Sprinkle remaining ingredients in an even layer over the bottom half of the rectangle. Fold the top half of the pastry down over the bottom half and press lightly so that they stick together a bit. Use a knife or a pizza cutter to cut into 12 strips. Twist the strips and lay flat on a parchment-lined baking sheet. Bake for 10-12 minutes until crispy and browned.

• 2 tablespoons minced fresh dill • 2 tablespoons minced fresh mint

• 1 Tbsp olive oil • 1 Tbsp honey

Directions In a large bowl add all the ingredients for the meatballs. Using your hands, work together the mixture until it’s completely combined, about 2 minutes. Cover and let sit in the refrigerator for at least an hour. While the meatball mix is chilling, make the herb yogurt: mix together all ingre dients and refrigerate until ready to use. Bake the meatballs: After an hour, preheat your oven to 375F and line a baking sheet with parchment paper. Roll lamb mixture into 1-1/2 inch sized balls and lay onto prepared baking sheet. Bake for about 18-20 minutes, until the meatballs are slightly crispy on the out side and no longer pink in the inside.

Directions Preheat oven to 425F. Lay naan on a parchment-lined baking sheet. Brush with olive oil. Divide pear slices between naan, then break gorgonzola into small pieces and place on top of pears. Bake for 10-12 minutes, until edges of naan are browned and cheese is melted and bubbly. Transfer to a cutting board and carefully cut each flatbread into 4 pieces. Drizzle with honey and enjoy!

WINE COCKTAILS

Strawberry Basil Lemonade From page 32 Makes 1 Cocktail

Raspberry Snake Bite From page 28 Makes 1 Cocktail • 1 oz Rossignol Raspberry Festival • 4 oz Strongbow Cider • 4 oz fruity light beer like Blue Moon • Frozen raspberries, mint and lime wedges for garnish

• 2 ripe strawberries, halved • 2 leaves fresh basil • Ice • 1 oz Luxardo Limoncello • 4 oz Mionetto Prosecco

Serve warm with the yogurt sauce.

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CELEBRATE SPRING 2023

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CELEBRATE SPRING 2023

Limited time offers from May 17 - June 20

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