PEI Liquor Celebrate Spring 2024

RECIPES

flour, shaking off the excess, then dip one-by-one in the beaten egg allow ing excess egg to drip back into the bowl. Finally, roll balls in breadcrumbs until evenly coated. It’s best to roll and bread all of the rice balls before begin ning frying since the frying is quick. Add an inch of vegetable oil into a deep pot over medium heat. Once oil is hot (350˚F), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels, sprin kle right away with salt and serve warm with marinara.

(about 1 cup) • 1 cup ham, finely diced (about 3 oz) • 2 cups Jasmine rice, un-rinsed • 1 cup Chardonnay, (dry white wine) • 5 cups chicken broth, or stock (hot) • 1 tsp salt, (plus more to sprinkle fried arancini) • 1 cup frozen peas, fully thawed • 1/3 cup parsley, finely chopped • 1 cup parmesan cheese, shredded • 4 oz mozzarella cheese, cut into 24 (1/2-inch) cubes • 3 large eggs, beaten with a fork • 1 1/2 cups Italian bread crumbs • Oil for frying, vegetable, canola, or grapeseed oil Directions Using a Dutch oven or heavy-bottomed pot with a tight-fitting lid, over medium/ high heat, add 2 Tbsp olive oil and 2 Tbsp butter. When hot, stir in diced on ion and saute until soft and golden (4-5 min). Add finely diced ham and cook another 2 min or until golden. Add rice and stir to coat with oil. Pour in 1 cup white wine and cook until mostly evaporated (2 min). Add 5 cups hot low sodium chicken broth and 1 tsp salt then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Stir in the peas in, then cover with a tight fitting lid and finish cook ing (2 min). Rice should be soft and the liquid mostly absorbed. Spread rice mixture onto a large rimmed baking dish to cool. Once rice is at room temperature, stir in 1/3 cup finely chopped parsley and 1 cup parmesan cheese. Form rice balls with wet hands, using a heaping ice cream scoop for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mix ture to enclose the cheese. Set up 3 shallow bowls, the first one to have 1 cup flour, the second with 3 beaten eggs, the third with 1 1/2 cups bread crumbs. Dredge each rice ball in For Breading/ Frying: • 1 cup all-purpose flour

Please drink responsibly.

Olive Tapenade From page 14 Serves 8-10

• 1 1/2 cups pitted, brine-cured olives drained •1 teaspoon anchovy paste or 2 an chovy filets, minced • 3 tablespoons capers rinsed • 1 1/2 tablespoons parsley coarsely chopped • 3 cloves garlic roasted if desired • 3 tablespoons fresh lemon juice • 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 pep per. Pulse 2 to 3 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. Serve. On a wooden serving board, lay out freshly baked bread or crackers with butter and place a bowl of olive tapenade on the side for spreading.

Caprese Salad From page 18 Serves 6

• 1 1/2 lbs Ripe tomatoes, (3-4 medium) sliced 1/4” thick • 12-16 oz Fresh mozzarella, sliced 1/4” thick • 1 bunch Fresh basil, (1/3 cup basil leaves) • 3 Tbsp Extra virgin olive oil, for driz zling • 1/2 tsp Sea salt, or to taste • 1/4 tsp Black pepper, or to taste • 2 Tbsp Balsamic glaze, or added to taste (optional) Directions Start by layering slices of tomatoes on a serving platter. Tuck slices of cheese between each tomato so both are visible then tuck whole basil leaves between the cheese and tomatoes. Arrange the slices so you can see every layer. Season generously with salt and pep per, drizzle all over with extra virgin ol ive oil and drizzle with 2 Tbsp balsamic glaze or add it to taste.

Pineapple Hard Seltzer Refreshing, light seltzer collides with tropical pineapple flavour. 0 SUGARS / 0 CARBS / 0 PRESERVATIVES COLLIDINGTIDES.COM Crafted in Prince Edward Island

Sicilian Arancini From page 16 Makes 24 Rice Balls

• 2 Tbsp olive oil • 2 Tbsp unsalted butter • 1 medium onion, finely diced

CELEBRATE SPRING 2024 39