PEI Liquor - Celebrate Summer 2022

RECIPES Cottage Menu

Heirloom Tomato Galette From page 26 Makes 1 Galette, Serves 4-6

Chanterelle Mushroom Toast From page 29 Serves 2

Smashed New Potatoes with Black Garlic Butter From page 25 • 2 lb new pei potatoes, in 1 inch pieces • Freshly cracked pepper • 1/4 cup Cow’s sea salted creamery butter • 6 cloves Eureka! black garlic, peeled • Salt and pepper • Fresh chives for garnish Directions Wash the new potatoes well and wipe gently with a damp cloth to remove any dirt. Place in medium-sized pot of salted water and bring to a simmer. Cook for about 15 minutes or until they are fork tender but not falling apart. Drain well and keep warm. Meanwhile, use the side of a large knife to crush the black garlic and then chop it several times to make a smooth paste. Place the garlic in a small microwave-safe bowl with the butter and then melt for about 30 seconds in the microwave. Add the butter and garlic mixture to the potatoes along with some salt and pepper and use a fork to roughly mash the potatoes, leaving some larger pieces. Stir everything together well, transfer to a serving dish and sprinkle with fresh chives.

1 refrigerated pie crust 1 cup grated Glasgow Glen Gouda 3 – 4 Heirloom Tomatoes, sliced about 1/4 inch thick 1/2 tsp each salt and pepper 2 Tbsp olive oil 1 bunch basil leaves, rough chopped 1 egg, beaten Directions Preheat your oven to 375F. Line a baking sheet with parchment paper, sprinkling the top with a touch of flour. Unroll your pie dough, then transfer to a parchment-lined baking sheet. Top the pie dough circle with the grated gouda cheese, leaving a 2-inch border all around the edges. Add half the chopped fresh basil. Next, liberally season sliced tomatoes with salt & pepper before layering over the cheese in a couple of layers. Generously drizzle olive oil over the tomatoes, then fold up the edges of the dough around the tomatoes (it will overlap in some places). Brush the crust with beaten egg and bake for 1 hour until the crust is golden and the tomatoes have begun to char, then cool for 2-3 minutes before serving topped with the remaining fresh basil.

• 2 Tbsp butter • 1 whole sprig of thyme • 1 clove of garlic, minced • 1 small yellow onion, minced • 2 cups fresh chanterelle mushrooms, washed and picked clean • 1/8 cup dry white wine • Salt and pepper to taste • 2 large thick slices of rustic sourdough bread • Another 1 Tbsp butter • 1/4 cup Oldfield Dairy Fresh Goat Cheese • A handful of chopped fresh chives Directions Heat a large, heavy bottom skillet over medium heat. Melt the 2 Tbsp butter, then add the onions and thyme and cook, stirring occasionally, for 5 minutes. Add the mushrooms and garlic and cook for another 5 minutes, stirring occasionally. Add the wine and cook another 3 minutes, until all the liquid has evaporated. Add salt and pepper to taste and turn off the heat. Toast the sourdough bread slices in the toaster (or under the oven broiler if it’s too big for the toaster) and spread with the other 1 Tbsp butter and the goat cheese. Top with the warm mushroom mixture and then sprinkle with the chives and some more freshly cracked pepper. Enjoy warm right away!

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CELEBRATE SUMMER 2022

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