PEI Liquor - Celebrate Summer 2020


Directions Preheat your oven to 350°F. Lightly grease one 9x9 inch cake pan. Prepare the streusel: In a medium bowl, whisk together the sugar, flour, cinnamon and pinch of salt. With your hands, work the softened butter into the flour mixture until it resembles a coarse crumble, then set aside while you prepare the cake batter. Prepare cake: In the bowl of a mixer, cream together the butter and sugar until pale and fluffy. Add the egg, yogurt and vanilla and beat to incorporate. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir flour mixture into the wet batter until just combined – be careful not to over mix. Gently fold the sliced peaches into the batter. Pour the batter into the prepared pan, then top with an even layer of streusel mix. Bake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for at least 15 minutes before cutting and serving.

Directions Place everything but the whipping cream in a blender and puree until very smooth, scraping down the sides of the bowl as necessary. In a separate large bowl, beat the whipped cream with a whisk or handheld mixer until it is fluffy and makes stiff peaks. Pour the peach mixture into the whipped cream and and fold it in gently until it’s barely combined - be careful not to over mix! Spread the ice cream mixture into a shallow casserole dish and freeze for at least 3 hours (overnight is better!) Once the mixture is frozen, cover tightly with plastic wrap or a lid to keep it fresh.

1 small red onion ¼ cup crumbled feta 2 Tbsp chopped fresh parsley 1 cup kalamata olives A drizzle of good quality balsamic

2 Tbsp olive oil 2 sprigs thyme 1 clove garlic, minced ¼ tsp chili flakes 3 or 4 vine tomatoes, cut in half 1 yellow pepper, cored and cut into 1 inch strips ½ lb good quality feta cheese Flaky sea salt and freshly ground pepper to taste Sliced baguette for serving Directions Preheat your grill to medium-high, about 400F. Place the block of feta in a heatproof 9x9 inch baking dish. In a medium bowl, toss together the oil, thyme, garlic, chili flakes, tomatoes and peppers. Scrape and oil your grill well, then grill the vegetables for 2-3 minutes, just enough time to char one side. Remove from heat and scatter over the feta in the baking dish. Place the baking dish on the grill, shut the lid and turn off the heat. Let stand with the lid closed for about 10 minutes, then season to taste with a bit of salt and pepper. Serve right away with sliced crusty baguette.

Grilled Eggplant Salad with Sundried Tomato and Quinoa From page 10 Serves 4-6 as a side dish 1 medium eggplant (about 400g) 1/3 cup sundried tomato strips packed in oil, oil reserved Salt and pepper to taste 1 cup cooked and cooled quinoa A handful of fresh basil leaves, chopped 1 clove garlic, minced Juice and zest of ½ a lemon 6 cups baby spinach or arugula Directions Preheat your grill to 400F, or medium-high. Slice the eggplant into ¼ inch thick rounds, brush with a little of the reserved sundried tomato oil, and season with a sprinkle of salt and pepper. Grill the eggplant for about 3 minutes on each side, until they are lightly charred and soft but not mushy. Set aside to cool while you prepare the vinaigrette. In a small bowl, measure out ¼ cup of the reserved sundried tomato oil. Whisk in the lemon, garlic and basil. Season to taste with salt and pepper and add a little more oil if you find the dressing too tart. To assemble the salad, layer the spinach, quinoa, cooled eggplant and a drizzle of dressing. Repeat until all the ingredients are used up, and serve right away.

Directions In a large bowl, mix together a marinade using the garlic, lemon, vinegar and oil. Add a generous pinch of salt and pepper. Trim your vegetables and cut into large rings or rounds roughly ¼ inch thick, then add them all to the marinade and toss to combine. Let stand for 10 minutes while your grill preheats. Preheat your grill to 400F, or medium high heat. Grill the vegetables for 2-3 minutes on each side, until lightly charred. Transfer to a serving platter and scatter with the kalamata olives, feta and chopped parsley. Finish with a drizzle of good quality balsamic and enjoy warm or at room temperature.

Grilled Wedge Salad From page 9 Serves 4 ¼ cup mayonnaise ¼ cup buttermilk 1 clove garlic, minced 1 Tbsp each chopped chives, parsley and dill


Salt and cracked pepper to taste 2 heart of romaine, split in half 6 slices bacon, cooked and crumbled 1 pint cherry tomatoes, halved ¼ cup crumbled blue cheese Directions Preheat your grill to 400F or medium-high. While the grill heats up, make your dress- ing: whisk together the mayo, buttermilk and herbs, and then season to taste with salt and pepper. Set aside. Brush and oil your grill well, then place the cut sides of the lettuce directly on the grill. Cook for 2 minutes, just long enough to get grill marks. Place the grilled romaine hearts on a platter, then drizzle over the dressing and scatter over the bacon, toma- toes and blue cheese. Serve right away.

Peach Streusel Cake From page 24 Makes one cake - Serves 6-8

For the Streusel: ¼ cup sugar ½ cup unbleached all-purpose flour ¼ cup butter, softened ½ teaspoon ground cinnamon A pinch of salt ½ cup sugar 1 large egg ½ cup whole milk plain yogurt ½ teaspoon vanilla extract 1 cups unbleached all purpose flour ½ teaspoon ground cinnamon pinch of ground nutmeg ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 ½ cups ripe but firm peaches, peeled and diced For the Cake: ¼ cup butter, softened

Brandied Peaches From page 25

Amaretto Peach Ice Cream From page 23 Makes 1 ¼ Litres 2 ripe fresh peaches 1 can sweetened condensed milk 2 oz Amaretto Disaronno Originale, 16710Z Juice of ½ a lemon ¼ tsp salt 2 cups heavy whipping cream

6 pounds small ripe peaches 3 cups water 4 cups white granulated sugar 3 cups brandy

Grilled Antipasti From page 12 Serves 6-8 1 tsp dried oregano 1 clove garlic, minced 1 Tbsp lemon juice 1 Tbsp red wine vinegar ¼ cup olive oil 1 medium zucchini

Baked Feta with Grilled Tomatoes and Peppers From page 11 Serves 4-6 as an appetizer

1 red bell pepper 1 small eggplant





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