PEI Liquor - Celebrate Fall 2019
FALL 2019
CELEBRATE FALL 2019
1
Prices subject to change. | Products not available in all locations. | While supplies last.
2 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
CONTENTS
04 09 12 16 20 22 28 30 34 38 39 40
WHAT’S THE DEAL Browse the best deals of the season!
AUTUMN VEGAN DINNERS Try these vegan Autumn dinners, perfect for any day this season. PEI BEER FESTIVAL Check out our tips on how to prepare for a beer festival. WHAT’S NEW Browse the newest arrivals of beer, wine and spirits. HAPPY HALLOWEEN Check out this year’s Halloween picks! EASY LUNCHES Try these easy lunch recipes, perfect for getting back into routine. COCKTAIL OF THE MONTH Check out our featured cocktail this month. FALL FOR SANGRIA These sangria recipes will be a hit at your next Fall dinner party. GLUTEN-FREE SWEETS Try these delicious gluten-free desserts. FEATURED BEER STYLE Discover Fruity & Smooth products for this month’s featured beer style! BLACK FRIDAY Save the date for this year’s Black Friday Sale. WINE TASTE STATION Learn about the Taste Station wines for this month!
CELEBRATE FALL 2019
3
Prices subject to change. | Products not available in all locations. | While supplies last.
AUGUST 28 - OCTOBER 8, 2019 SAVINGS WINE • BEER • SPIRITS
4 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
SAVE 3.00 * $
SAVE 2.00 * $
SAVE 1.50 * $
Bodacious Smooth White 20.29 NOW 09018C, 750 mL $
Barossa Valley Estate Shiraz 21.99 NOW 07634Z, 750 mL $
Apothic White 18.99 NOW 09517Z, 750 mL $
SAVE 1.50 * $
SAVE 2.00 * $
SAVE 2.00 * $
The Dreaming Tree Crush Red 18.49 NOW 07529Z, 750 mL $
Tommasi Valpolicella 17.49 NOW 08613Z, 750 mL $
Goru Organic 15.99 NOW 07720Z, 750 mL $
SAVE 2.00 * $
SAVE 1.00 * $
SAVE 1.00 * $
Wolf Blass Chardonnay 15.99 NOW 09590Z, 750 mL $
Root 1 Cabernet Sauvignon 14.99 NOW 07743Z, 750 mL $
La Belle Angele Chardonnay 13.99 NOW 09662Z, 750 mL $
CELEBRATE FALL 2019
5
Prices subject to change. | Products not available in all locations. | While supplies last.
SAVE 2.00 * $
SPECIALTY*
SPECIALTY*
Michelob Ultra 12 Pack Bottles 25.98 NOW 80006R, 12 x 341 mL $
Budweiser 30 Pack Cans 50.99 00926Y, 30 x 355 mL $
Bud Light 30 Pack Cans 50.99 01179Y, 30 x 355 mL $
FREE BASEBALL GEAR
TWO FREE RADLERS
FREE ALPINE 473ML
Moosehead Light 24 Pack Bottles 45.59 80150R, 24 x 341 mL $
Alpine 15 Pack Cans 47.98 81708X, 15 x 355 mL $
Molson Canadian 15 Pack Cans 29.99 81711X, 15 x 355 mL $
SAVE 1.00 * $
SPECIALTY*
BUY 2 SAVE $6.00 *
BUY 3 SAVE $12.00 *
Sleeman Clear 15 Pack Cans 29.99 00924Y, 15 x 355 mL $
Corona 12 Pack Bottles 30.49 84009R, 12 x 341 mL $
Moosehead Radler 12 Pack Bottles 13.49 NOW 80026R, 6 x 341 mL $
6 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
SAVE 3.00 * $
SAVE 2.00 * $
SAVE 3.00 * $
Absolut 26.09 NOW 02940Z, 750 mL $
Malibu Coconut Rum 38.59 NOW 16470B, 1.14 L $
Polar Ice 38.49 NOW 02150B, 1.14 L $
SAVE 1.50 * $
SAVE 3.00 * $
SAVE 2.00 * $
Captain Morgan White PET 26.48 NOW 03021Z, 750 mL $
Crown Royal 41.99 NOW 04110B, 1.14 L $
Captain Morgan Spiced Rum PET 26.98 NOW 03071Z, 750 mL $
SAVE 4.00 * $
SAVE 4.00 * $
SAVE 2.00 * $
Tito’s Handmade Vodka 32.99 NOW 02985Z, 750 mL $
Rumchata 27.99 NOW 17507Z, 750 mL $
Hornitos Black Barrel 38.99 NOW 16836Z, 750 mL $
CELEBRATE FALL 2019
7
Prices subject to change. | Products not available in all locations. | While supplies last.
JUST BECAUSE Don’t wait for the holidays or a special occasion to pick up a PEI Liquor Gift Card for someone.
8 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
CHEERS!
CHEERS!
SEPT 27th & 28th 2019
F E A T U R I N G OVER BEERS & 3 SESSIONS CIDERS 100 L I V E E N T E R T A I N M E N T
{ l oc a t ed a t t he }
F E S T I VA L TICKETS
AVA I L A B L E H E R E
&
/PEIBeerFest
@peibeerfest
Please drink responsibly. Must be 19 or older.
CELEBRATE FALL 2019
9
Prices subject to change. | Products not available in all locations. | While supplies last.
HOWTO: PREPARE FOR A BEER FESTIVAL
The 2019 annual PEI Beer Festival is quickly approaching and will take place Steptember 27th and 28th. Here are some tips to help prepare for the Festival and get the most out of your experience.
5
1
For more information, visit: https://bit.ly/2Zlbs0E
FRIENDS
HYDRATE
If you have friends attending the Beer Festival, make plans to go together or meet each other there!
It’s very important to be hydrated before drinking. Make sure you’ve had your fill of water before attending the Beer Festival.
6
2
PACE YOURSELF
FOOD
Be sure to take things slow & stay hydrated. You’ll probably be at the Festival for a few hours, so it’s best to take your time and enjoy it.
Having food before drinking will slow down the effects of alcohol, so be sure to have a meal before attending the Festival as well.
7
3
GETTING HOME
TICKETS
This one is really important – for you and everyone else on the road. Plan ahead and find a safe way to get home whether it’s a taxi, designated driver or public transit. The PEI Beer Festical offers Designated Drivers tickets at a reduced rate.
Whether you have physical or digital tickets, have them out & ready to go. This will make the process at the door much easier. Don’t forget to bring your ID too!
4
BEERS & BREWERIES You will be able to view the list of breweries & beers that will be at the PEI Beer Festival. This is a good way to pick out the ones you’d like to try and know where to go when you get there.
10 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
LAGER Lagers are a very popular style, known for crispness & refreshing finish.
PALE ALE Pale ales are fruity, crisp & copper in colour. They are slightly robust in flavour, but not overpowering.
IPA IPA’S are bitter & on the hoppier side with floral, citrus & earthy flavour notes.
RED OR BROWN ALE Red and brown ales are heavy in flavour, dark in colour and may have hints of caramel.
WHEAT BEERS Wheat beers have a soft character and are very light & easy to drink.
STOUT & PORTER Stouts are dark in colour (contributed by the roasted barley), with flavours of chocolate & coffee.
CELEBRATE FALL 2019
11
Prices subject to change. | Products not available in all locations. | While supplies last.
AUTUMN VEGAN DINNER
With the Autumn season approaching, these vegan dinner recipes are perfect for any Fall day.
12 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
SAFFRONRICE STUFFED SWEET PEPPERS ViewRecipe on Page 44
CELEBRATE FALL 2019
13
Prices subject to change. | Products not available in all locations. | While supplies last.
MOROCCANSPICED PUMPKINANDLENTIL RAGOUT ViewRecipe on Page 44
14 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
ORANGEANDPOMEGRANATE WARMCOUSCOUS SALAD ViewRecipe on Page 44
CELEBRATE FALL 2019
15
Prices subject to change. | Products not available in all locations. | While supplies last.
NEW ARRIVALS
16 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
Menage a Trois Decadence Cabernet Sauvignon 23.99 07757Z, 750 mL $
KM 501 Rhein Riesling 17.99 09671Z, 750 mL $
Porca de Murça Branco 15.99 09673Z, 750 mL $
Bodacious Cabernet Sauvignon 12.79 07038Z, 750 mL $
CELEBRATE FALL 2019
17
Prices subject to change. | Products not available in all locations. | While supplies last.
Bogside North Lake Lager 4.25 81730X, 473 mL $
Bogside Go Getter India Session Ale 4.25 81729X, 473 mL $
No Boats on Sunday Mixed Berry 5.99 19560R, 500 mL $
Father Walker’s Dry Cider 5.49 19582R, 500 mL $
Riverdale Orchard 2 Scots 3 Apples 6.99 01333Y, 500 mL $
18 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
Caldera Hurricane 5 43.99 01318Y, 750 mL $
EI Jimador Reposado 36.99 16835Z, 750 mL $
CELEBRATE FALL 2019
19
Prices subject to change. | Products not available in all locations. | While supplies last.
HAPPY HALLOWEEN
20 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
View all products at liquorpei.com
COMING SOON
Baileys Pumpkin Spice 33.49 01063Y, 750 mL $
Gahan Pumpkin Ale 4.29 01075Y, 473 mL $
Bacardi Superior Halloween 27.99 01376Y, 750 mL $
CELEBRATE FALL 2019
21
Prices subject to change. | Products not available in all locations. | While supplies last.
EASY LUNCHES
Getting back into a routine and looking for easy lunch ideas? These quick & simple lunch recipes are perfect for anyone with a busy schedule.
22 CELEBRATE FALL 2019
CREAMYROASTED GARLICAND CAULIFLOWER SOUP ViewRecipe on Page 44
CELEBRATE FALL 2019
23
Prices subject to change. | Products not available in all locations. | While supplies last.
WHITE BEANSALAD WITHLEMONAND ARUGULA ViewRecipe on Page 45
24 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
TOMATOAND PEPPER SHAKSHUKA ViewRecipe on Page 45
CELEBRATE FALL 2019
25
Prices subject to change. | Products not available in all locations. | While supplies last.
26 CELEBRATE FALL 2019
*Limited Time Offers from July 24 - August 27
peispiritsfest.ca
COCKTAIL OF THE MONTH
TANQUERAY LONDON DRY GIN & TONIC
HOW TOMAKE IT: 1. Add ice to a copa glass and pour in 50mL of Tanqueray Gin 2. Add with 150mL of fresh tonic water. 3. Stir 4. Add a wedge of lime to garnish.
YOUWILL NEED: • Tanqueray London Dry Gin
• Tonic • Lime • Ice • Copa Glass
28 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
CELEBRATE FALL 2019
29
Prices subject to change. | Products not available in all locations. | While supplies last.
FALL FOR SANGRIA
Fall for sangria with these seasonal recipes made with fresh apples. Everyone will love these drinks at your next Fall dinner party.
30 CELEBRATE FALL 2019
SPICEDAPPLE SANGRIA ViewRecipe on Page 45
CELEBRATE FALL 2019
31
Prices subject to change. | Products not available in all locations. | While supplies last.
APPLECRANBERRY SANGRIA ViewRecipe on Page 45
32 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
APPLEANDPEAR WHITE SANGRIA ViewRecipe on Page 45
CELEBRATE FALL 2019
33
Prices subject to change. | Products not available in all locations. | While supplies last.
GLUTEN- FREE SWEETS
If you are new to gluten-free eating, it can be a bit overwhelming, but that doesn’t mean you have to go without these delicious gluten-free sweets.
34 CELEBRATE FALL 2019
CHAI SPICED RICE PUDDING ViewRecipe on Page 46
CELEBRATE FALL 2019
35
Prices subject to change. | Products not available in all locations. | While supplies last.
PORTWINE ROASTEDFIGS ViewRecipe on Page 46
36 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
CHOCOLATE CHEESECAKE MOUSSE ViewRecipe on Page 46
CELEBRATE FALL 2019
37
Prices subject to change. | Products not available in all locations. | While supplies last.
1
Fruity & Smooth
4
2
1 2 3 4
Moosehead Radler Mix Pack, 12 x 355 mL, 01166Y Moosehead Radler, 12 x 355 mL, 81631X Upstreet Rhuby Social, 6 x 355 mL, 01189Y After Hours Raspberry Sour, 473 mL, 01145Y
3
38 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
BLACK FRIDAY SALE
NOVEMBER 28, 29, 30
CELEBRATE FALL 2019
39
Prices subject to change. | Products not available in all locations. | While supplies last.
taste station wine Our Stratford, Montague, and Granville Street (Summerside) locations feature a climate controlled wine tasting station that provides customers with the opportunity to taste from a selection of 8 fabulous wines that are changed every 4-6 weeks. Come discover the world of wine at the Stratford, Montague, and Granville PEI Liquor Taste Stations.
40 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
NEW ARRIVALS
Tasting Notes Mer Soleil Silver 31.79 B0138Z, 750 mL United States $
Tasting Notes Max Reserva Sauvignon Blanc 19.99 09569Z, 750 mL Aconcagua Valley, Chile $
Joao Portugal Ramos Vinho Verde Loureiro 15.59 09653Z, 750 mL Portugal $
Tasting Notes
Crafted by Charlie Wagner, this Chablis – inspired chardonnay was first made in 2005. The unique bottle is a nod to the stainless steel and cement tanks, rather than oak, in which it was fermented and aged. The wine has pleasant aromas of apple, pear, lime and grapefruit. Vibrant in your mouth with lots of rich tropical fruit and lime, with a mineral tone and good crisp acidity. This unoaked chardonnay in a bottle that is sure to make an impression on your table.
Don Maximiano Errazuriz founded Viña Errazuriz in 1870 in the Aconcagua Valley, north of Santiago. This valley has cool, rainy winters, hot dry summers and Pacific Ocean breezes perfect grape growing conditions. Max Reserva Sauvignon Blanc offers tremendous aromatic intensity, citrusy lime, and grapefruit flavours. Fresh, mineral and juicy on the palate, with a long finish and refreshing acidity.
Joao Portugal Ramos’s 1250 acres of vineyard are located near the ancient marble-filled town of Estremoz in Alentejo. The schist and limestone soil, combined with a continental climate, create ideal conditions for growing grapes. Vinho Verde is low in alcohol with fresh acidity and a slight fizz. This wine has fresh aromas with citrus and floral notes combined with a pro- nounced minerality and a long finish. Pairs perfectly with salads, fish or Thai food.
CELEBRATE FALL 2019
41
Prices subject to change. | Products not available in all locations. | While supplies last.
SAVE 1.50 * $
Tasting Notes Jip Jip Rocks Shiraz 18.99 NOW 07637Z, 750 mL Australia $
Marques de Casa Concha Cabernet Sauvignon 29.99 R0282Z, 750 mL Chile $
Tasting Notes Famille Bougrier Vouvray 20.19 09631Z, 750 mL France $
Tasting Notes
Jip Jip wine is from south Australia’s Padthaway wine region. The vineyard at Padthaway is planted in some of the world’s oldest mineral rich soils and in the most temperate of maritime climates. The Jip Jip Rocks vineyards produce excellent fruit quality from low yielding vines. Ripe mulberry/blackberry aromas are complemented with chocolate, cedar and cinnamon on the nose. Well-integrated oak tannin provides flavours of clove, rich plum and mocha. Ideal accompaniment to beef, lamb and poultry.
The grapes for Marques de Casa Concha are grown at the foothills of the Andes Mountains in the Maipo Valley of Chile, and aged for 16 months in French oak. This cabernet sauvignon has luscious aromas of cherry, and blackberry with cedar and smoke intertwined. On the palate concentrated flavours with firm tannins and a soft silky texture lead to a long lingering finish. Savour with your favourite leg of lamb recipe.
Made in Loire, France by Bougrier this chenin blanc is off-dry and fruity, with notes of apricot and peach. Tropical and balanced. Serve with chicken, turkey, and mild curries.
42 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
Sign up to receive the Taste Station Newsletter! http://ow.ly/pybk30f0tTG
Domaines Piron Morgon La Chanaise 24.99 R0284Z, 750 mL France $
Tasting Notes Ara Single Estate Pinot Noir 23.99 07696Z, 750 mL New Zealand $
Tasting Notes
Morgon is produced in the north of Beaujolais, France. The particular soil gives the wine characteristic aromas of ripe stone fruits, especially cherries. On the nose Morello cherry, mineral and some sweet spices. The palate is fresh and fruity. 100% gamay grape. This wine has the capacity to age more than 15 years. Serve with grilled meats.
The grapes for Ara’s wines are produced from a sustainably managed vineyard hidden in a valley in the most south west corner of Marlborough, New Zeland. This is a pinot noir with intense red fruit flavours and aromas softened by spice notes and a fine dry finish. You’ll smell and taste a complex blend of red fruits, coffee and spices, and experience a fine textural mouthfeel. Pair Ara with lamb and game dishes.
CELEBRATE FALL 2019
43
Prices subject to change. | Products not available in all locations. | While supplies last.
RECIPES
EASY LUNCHES Add all the other ingredients and mix well. Season with salt and pepper to taste and serve warm. Directions: Prepare the couscous: Place the couscous in a medium metal bowl. In a medium saucepan, bring the orange juice to a simmer over medium heat. Once the liquid is simmering, pour it over the couscous and stir. Let stand for 30 minutes, until cooled to room temperature.
VEGAN AUTUMN DINNERS
Moroccan Spiced Pumpkin and Lentil Ragout From page 14 Serves 6-8 1 tablespoon olive or coconut oil 1 medium white or yellow onion, chopped 6 cloves of garlic, minced 2 teaspoons cumin 1 teaspoon cinnamon ¼ tsp ground cloves 1/4 teaspoon cayenne pepper 1 (28 ounce) can crushed tomatoes 2 cups vegetable broth
Saffron Rice Stuffed Sweet Peppers From page 13 Makes 8 Peppers
4 cups cubed cooking pumpkin 1 cup brown lentils, rinsed well Salt and pepper to taste Chopped cilantro to garnish
6 cups water or vegetable stock pinch of saffron threads 2 tsp salt 4 Tbsp olive oil 1 medium spanish onion 2 cloves garlic, minced 3 c white long grain rice 5 tomatoes, seeded and diced Salt and pepper, to taste
Creamy Roasted Garlic and Cauliflower Soup From page 23 Serves 4 1 bulb of fresh garlic 1 yellow, onion, rough chopped 1 head of cauliflower 1 Tbsp olive oil 1 tsp dried thyme 500 ml chicken or vegetable stock ½ cup full fat sour cream or greek yogurt 1 cup grated mild cheddar cheese Salt and pepper to taste Directions: Line a baking sheet with parchment paper and preheat your oven to 375F. Cut the cauliflower into 1-inch chuncks (use the stem too) and break the garlic into individual cloves with the skin still on. Spread the cauli- flower, onion and garlic onto the prepared baking sheet, drizzle with olive oil and thyme and sprin- kle generously with salt and pepper. Bake for 30 minutes. Let cool slightly, then peel the garlic and discard the skins. Place the cooked veggies in a medium pot, then add the stock, cheese and sour cream. Bring to a bare simmer over low heat and then use a stick blender to puree the soup. Season to taste with salt and pepper and enjoy hot.
Directions: Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook for about 5 minutes, until the onion is soft. Next, stir in the spices and cook for a minute until spices are fragrant. Add the tomatoes, pumpkin, lentils, and some salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until the pumpkin is tender and lentils are fully cooked.
Directions: Combine the water or stock, 2 teaspoons salt and saffron in a medium saucepan over high heat and simmer until the threads open and the stock turns bright yellow, about 5 minutes. Turn off the heat and keep the pot on the stove to keep warm. Add the oil to a medium saucepan over medium high heat, add onion and saute until soft. Add the rice and garlic and stir to coat with the oil. Add the warm saffron broth to the rice, bring to a boil, cover and reduce heat to medium-low. Cook until the rice is tender and all the liquid is absorbed, about 15 to 20 minutes. Stir in the chopped tomatoes. Cut the tops off of 8 bell peppers and use a spoon to scoop out the ribs and seeds. Fill the peppers up with the cooked rice, place the tops back on and place in a greased casserole. Bake in a 350F oven for 30-35 minutes, until the peppers are soft. Serve warm.
Sprinkle with fresh chopped cilantro and serve right away.
Orange and Pomegranate Warm Couscous Salad From page 15 Makes 2L, serves 8-10
2 cups instant couscous 1 ½ cups orange juice 1 small red onion, sliced thinly 2 cups chopped parsley 2 cups drained and rinsed canned chickpeas 1 large pomegranate (just the arils) ½ cup extra virgin olive oil
1 lemon, juice and zest Salt and pepper to taste
44 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
Directions: Heat a large deep skillet or sauté pan on medium. Add the oil and then the chopped onion and sauté for a few minutes until the onion begins to soften. Add the garlic and peppers and continue to sauté till the mixture is fragrant. Add the tomatoes to the pan and stir until blended. Add the spices, stir, and allow the mixture to simmer over medium heat for 8-10 minutes until it starts to reduce and thicken. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. The eggs will cook “over easy” style on top of the tomato sauce. Cover the pan and allow the mixture to simmer for 6-8 minutes, or until the eggs are cooked to your liking and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning. Top with fresh chopped parsley and crumbled feta to garnish.
White Bean Salad with Lemon and Arugula From page 24 Serves 4
Apple Cranberry Sangria From page 32 Makes 1 pitcher, serves 6-8
Makes 1 pitcher, serves 6-8 1 bottle Rossignol Cranberry Delight (12203Z) 2-4 oz Matos Orange Liqueur (10617Z) 2 medium tart apples, sliced 1 medium orange, sliced A handful of fresh, frozen or dried cranberries 1 cup orange juice Ice Directions: Add apples, orange and liqueur to a large pitcher and muddle with a muddler or wooden spoon for about a minute. Add the orange juice and red wine and stir to incorporate. Cover and let stand for at least one hour (or overnight in the fridge). Serve chilled or pour
1 can white cannellini beans, drained and rinsed 1 pint cherry tomatoes, halved 1 small red onion, minced 1 bell pepper, minced 2 Tbsp olive oil Juice and zest of ½ a lemon Salt and pepper
A pinch of chili flakes 2 handfuls of arugula
Directions: Toss everything except the arugula together in a large bowl. Taste and adjust seasoning with salt and pepper, then let stand for 10 minutes. Gently toss in the arugula and serve right away.
FALL FOR SANGRIA
Spiced Apple Sangria From page 31 Makes 1 pitcher, serves 6-8
Tomato and Pepper Shakshuka From page 25 Serves 2 1 Tbsp olive oil 1/2 onion, peeled and diced 1 clove garlic, minced 2 cups ripe diced tomatoes or canned diced tomatoes ½ a bell pepper diced small 1 tsp mild chili powder 1 tsp cumin 1 tsp paprika Salt and pepper, to taste 4 eggs Crumbled feta and chopped parsley to garnish
Apple and Pear White Sangria From page 33 Makes 1 pitcher, serves 6-8 1 bottle Pelee Island Gewurztraminer (09266Z) 2 oz St Germain Elderflower liqueur (00962A) 1 golden delicious apple 1 ripe pear Juice from ½ a lemon Directions: Wash, core and slice the apple and pear, then place in a large pitcher. Add the remaining ingredients (except the ice) and stir well. Cover and let stand for one hour before serving either chilled or in glasses half-full of ice.
1 bottle Matos Rose (12204Z) 2 oz Deep Roots Spiced Apple Liqueur (16016A) 2 tart apples, such as MacIntosh or Granny Smith, chopped Cinnamon sugar for rims Cinnamon sticks for garnish Ice Directions: In a large pitcher, combine the apples and the liqueur. Stir well to combine and then pour in the wine. Cover and let stand for one hour (or overnight in the fridge). Wet the rim of a wine glass with a little water, then dip in cinnamon sugar. Add some ice to the glass, scoop in some fruit and then pour in some
CELEBRATE FALL 2019
45
Prices subject to change. | Products not available in all locations. | While supplies last.
GLUTEN-FREE SWEETS
Directions: Preheat your oven to 350F. Line a 9 x 13 inch casserole with parchment paper. Place the figs in a baking dish and sprinkle evenly with the sugar and port. Bake for about 40 minutes, basting every 10 minutes, until the figs are soft and the port syrup is thickened. Enjoy warm with a scoop of good quality vanilla bean ice cream.
Chai Spiced Rice Pudding From page 35 Serves 4-6
¾ cup short grain rice (sushi or arborio rice is best) 1 ½ cups water 1 cup milk 1 cup cream ⅓ cup white sugar ¼ tsp salt ½ vanilla bean pod ¼ tsp ground cardamom ½ tsp cinnamon ½ tsp ground ginger Directions: In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat to medium-low, cover and simmer for 20 minutes or until the rice is cooked and all the water is absorbed. In another larger saucepan, combine the cooked rice with the milk, cream, sugar, salt, vanilla and spices. Cook over medium heat until thick and creamy, 15 to 20 minutes, stirring constantly. Remove from heat and slowly add the beaten egg while whisking. ¼ tsp allspice 1 egg, beaten 1 Tbsp butter
Chocolate Cheesecake Mousse From page 37 Makes 10 ramekins 2 Tbsp white sugar 1 lb cream cheese at room temperature 1 can sweetened condensed milk 2 Tbsp lemon juice 1 cup semi-sweet chocolate chips, melted
Directions: Use a hand mixer or stand mixer with a whisk attachment to beat the cream cheese and sugar together until smooth. Scrape down the sides of the bowl a couple of times to make sure there are no lumps. Slowly add in the condensed milk while whisking, then add in the lemon. Slowly pour in the melted chocolate and whisk until smooth. Scrape down the sides of the bowl to make sure all the chocolate is mixed in. Turn the mixer to medium-high and continue to beat until the mixture becomes fluffier and paler. Divide the mixture between 10 medium ramekins and then transfer to the fridge to set for one hour. Top with fresh raspberries and enjoy!
Stir in butter and vanilla and let cool in a shallow pan.
Port Wine Roasted Figs From page 36 Serves 4-6
12 fresh figs 500 ml Dow’s Fine Ruby Port (06222Z) 250 ml white sugar
46 CELEBRATE FALL 2019
*Limited Time Offers from August 28 - October 8
View all recipes at liquorpei.com
CELEBRATE FALL 2019
47
Prices subject to change. | Products not available in all locations. | While supplies last.
FOLLOW US ON SOCIAL MEDIA
@ peiliquor
liquorpei.com
Made with FlippingBook - Online magazine maker