PEI Liquor Celebrate Fall 2022

RECIPES Cottage Menu

Pumpkin Risotto with Aged Gouda From page 18 Serves 2 • 2 Tbsp butter • 1 small yellow onion, minced • 1 clove garlic, minced • 1 cup arborio rice • 1 cup diced pumpkin • 1/4 cup dry white wine • 2 cups chicken or vegetable stock, warmed • 2 more Tbsp butter • 1/3cup grated aged Glasgow Glen Gouda • Salt and pepper to taste

Fresh Autumn Corn in Cream From page 20 Serves 6-8

Apple & Blue Cheese Salad with Honeyed Walnuts From page 16 Serves 4-6

• 8 ears of fresh local corn, shucked • 2 Tbsp butter • 2/3 cup 18% (coffee) cream, divided • Salt and pepper Directions Bring a large pot of salted water to a boil. Add the corn and cook for 5-6 minutes, until bright yellow and soft. Remove the corn from the pot and let cool slightly. Place the butter, half the corn kernels and half the cream in the bowl of a food processor. Blend until very smooth, scraping down the sides of the bowl if necessary. Scrape the pureed corn into a 9 x 9 baking dish, then top with the remaining corn and then drizzle the remaining cream overtop. Stir just a couple of times to lightly combine, then sprinkle with salt and freshly cracked pepper. Slice the kernels off of the corn and set aside.

• 1 cup walnut pieces • 1/4 cup honey • 1/4 tsp cayenne pepper • 1/4 tsp salt

•½1/2 cup crumbled Isle St Jean “Bleu D’Acadie” blue cheese

• 2 large MacIntosh Apple, sliced thinly • 6 cups baby spinach or other greens

• 1/4 cup extra virgin olive oil • 2 Tbsp white balsamic vinegar • 1 Tbsp honey • Salt and pepper to taste

Directions In a medium saucepan, heat the first 2 Tbsp butter over medium-low heat. Add the onions and garlic and saute for 3 minutes, until the onions are soft. Add the rice and stir it well to coat the rice in butter. Cook another minute. Add the white wine, then let in absorb into the rice, stirring constantly. Stir in the pumpkin. Add the warm stock ¼ cup at a time, stirring constantly. Wait until all the liquid has been absorbed before adding more stock. Keep adding more stock until the rice is softened and no longer hard in the middle – about 15 minutes. Stir in the remaining butter, then add the cheese (save a little for the top). Season to taste with salt and pepper. Transfer the risotto to your serving bowls, then top with a little more cheese and serve right away!

Directions Preheat your oven to 350F. Warm the honey in a microwave-safe bowl, then stir in the cayenne, salt and walnuts. Spread the mixture into an even layer on a parchment-lined baking sheet, then bake for 20 minutes, stirring half- way through. Let the nut mixture cool completely on the baking sheet, then crumble into large chunks. Whisk together the oil, vinegar, and honey, then season generously with salt and pepper. Set aside. Arrange the greens in a bowl or serving platter, then top with apples, blue cheese and candied nuts. Give the dressing another stir, then pour it over the salad. Serve right away!

Serve right away, or cover with foil and keep warm for up to 1 hour.

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CELEBRATE FALL 2022

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