PEI Liquor Celebrate Spring 2024

RECIPE INDEX

Melon & Proscuitto From page 24 Serves 12 • 1 Cantaloupe • 4 to 5 ounces Prosciutto di Parma, thinly sliced • 2 tablespoon honey or balsamic glaze, more to your liking (I used this Greek honey) • Basil leaves for garnish, optional Directions Prepare the cantaloupe and cut it into wedges. I find it easier to peel the cantaloupe, once you cut it. So, first, cut the cantaloupe in half. Using a spoon, remove the seeds. Then cut each half into wedges and peel them. Wrap the prosciutto around the cantaloupe wedges and arrange them on a serving platter (left some wedges without prosciutto, since I had more cantaloupe to use up). Drizzle a little bit of balsamic glaze or quality honey (or both, if you like) If using, arrange a few basil leaves on the platter. I loved the addition of fresh basil leaves for a pop of color and freshness, but this is totally optional.

Beef Tartare From page 20

Marzipan Almond Cake From page 26 Makes 1 Cake

Break the eggs, reserving the yolks and whites of each. Beat the egg whites with a hand mixer until stiff. Pour the room-warm marzipan, softened butter, sugar, almond liqueur and egg yolks into the bowl of the stand mixer and mix thoroughly. Then add the ground almonds and stir in. Add the beaten egg whites and gently fold in. Then spread the almond-mar zipan mixture evenly over the short pastry and smooth it out. Finally, place the almond flakes evenly on top. Now put the cake in the oven for about 30 to 40 minutes. Let cool for about 30 minutes before serving and sprinkle with powdered sugar to taste. Serve & Enjoy!

Carmelized Fig & Ricotta Crostinis From page 22 Serves 6

Serves 4 Dressing: • 3 tbsp (45 ml) olive oil • 2 tbsp (30 ml) whole-grain mustard • 1 tbsp (15 ml) red wine vinegar • 1 tbsp (15 ml) capers, chopped • 1 tsp (5 ml) Dijon mustard • Sambal oelek, to taste Beef: • 14 oz (400 g) beef tenderloin or top round • 1 shallot, finely chopped • 1 egg yolk • 2 tbsp flat-leaf parley, chopped Directions In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside. With a knife or a meat grinder fitted with a medium-sized grinding plate, finely chop the beef. In a bowl, combine the dressing, beef, shallots, egg yolk and parsley. Adjust the seasoning. Serve cold with the endive and cel ery salad (see recipe) and toasted bread. For a beautiful presentation, use a burger press, cookie cutter or a cleaned tin can opened at both ends. Garnish with capers, if desired.

Pastry: • 200 g pastry flour • 100 g butter soft • 50 g sugar • 1 egg Filling: • 200 g marzipan • 120 g butter soft • 120 g sugar • 4 eggs

• 1/2 of a baguette, cut into 12 slices • 4 fresh figs, sliced into fourths lengthwise • 8 ounces part skim ricotta cheese • Kosher salt and fresh ground black pepper to taste • 1 teaspoon butter • 1 teaspoon honey, plus more for drizzling on top • 2 tablespoons pistachios, chopped Directions In a small mixing bowl, mix together the ricotta cheese, salt, and pepper until combined. In a medium sized skillet over medi um heat, melt the butter and honey together. Place the sliced figs in with the hon ey butter mixture and cook them for 1-2 minutes per side or until they start to caramelize. While the figs are caramelizing toast the baguette slices in the oven under the broiler or on the grill until golden brown. Spread some of the ricotta onto each baguette slice then top with a caramelized fig slice, chopped pistachios, and a drizzle of honey. Serve immediately.

• 6 tbsp almond liqueur • 200 g ground almonds

Topping: • 25 g almond flakes • powdered sugar to taste

Directions Pour the flour, sugar, egg and softened butter into the stand mixer and mix thoroughly with the dough hook. Then remove, knead firmly with your hands and form a loaf. Then wrap in plastic wrap and place in the refrigerator for 30 minutes to harden. After the cooling time, roll out the dough. Prepare a 11in/26cm Ø tart pan and grease with but ter. Lay out the shortcrust pastry on the tart pan and cover the bottom and edges by carefully pressing with your fingers. Prick the pastry several times with a fork. Cut off the excess short crust pastry. Filling: In the meantime, preheat the oven to 300°F (150°C) top/bot tom heat.

Serve immediately or chill for a few hours until ready to serve.

View more recipes at liquorpei.com

40 CELEBRATE SPRING 2024

CELEBRATE SPRING 2024 41