PEI Liquor - Celebrate Holiday eFlyer 2019

RECIPES

2 large navel orange, cut into segments 1 cup walnut halves, toasted 1 large pomegranate, seeds only 6 cups baby arugula ¼ cup extra virgin olive oil 2 Tbsp orange juice 1 Tbsp white balsamic vinegar Salt and pepper to taste Directions: Whisk together the olive oil, orange juice, balsamic and salt and pepper in a small bowl. Season to taste with salt and pepper, then set aside while you assemble the salad. Scatter handfuls of the arugula on a serving platter or large plate. Top with orange slices, walnuts and pomegranate seeds. Directly before serving, whisk the dressing again and drizzle over the salad.

HOLIDAY BRUNCH

Hasselback Roasted Potatoes From page 18 Serves 6-8

1 1/2 pounds petite gold potatoes 6 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste 1 tablespoon minced fresh chives 1 tablespoon minced fresh parsley leaves 1 clove garlic, finely minced Salt and pepper to taste ½ cup sour cream Directions: Preheat your oven to 425F and line a baking sheet with parchment paper. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Place the potatoes in a single layer, cut side up, onto the prepared baking sheet. Drizzle with 2 tablespoons olive oil; season with salt and pepper, to taste. Place into oven and bake until tender and crisp, about 45 minutes. In a small bowl, combine remaining 4 tablespoons olive oil, chives, parsley and garlic; season to taste with salt and pepper. Serve potatoes immediately, drizzled with olive oil mixture and topped with a dollop of sour cream.

Classic Eggs Benedict From page 17 Makes 4

2 tsp white vinegar 8 slices of cooked ham or bacon 4 English muffins split in half 8 Large fresh farm eggs 1 Recipe hollandaise sauce (recipe below) Chopped fresh herbs to garnish

McManis Viognier 21.99 09501Z, 750 mL $

Directions: Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Set aside. Fill a large dutch oven 1/2 full of water. Add the white vinegar to the cooking water and bring to a simmer. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook exactly 3 ½ minutes until the egg white is set and the yolk remains soft. Remove with a slotted spoon, allowing the egg to drain, and gently lay the cooked eggs on a plate lined with paper towel. To assemble the eggs benedict, lay a slice of ham or bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper, then spoon the hollandaise sauce over the eggs. Garnish with chopped fresh herbs. 

Christmas Stollen From page 20 Serves 6-8

Classic Hollandaise Sauce 4 egg yolks 1 tablespoon freshly squeezed lemon juice 1 Tbsp water

3/4 cup raisins 1/2 cup chopped mixed candied fruit 1/4 cup dried currants 3/4 cup apple juice 4-1/2 to 5 cups all-purpose flour 2 packages active dry yeast 1/4 cup sugar 1 teaspoon salt 1 cup milk 1/2 butter, cut into cubes 2 large eggs 2 tablespoons grated orange zest 1 tablespoon grated lemon zest 1/2 teaspoon almond extract ½ cup slivered almonds GLAZE: 2 tbsp melted butter ½ cup white sugar

Stella Bella Chardonnay 32.99 B0096Z, 750 mL $

1/2 cup butter, melted Pinch cayenne pepper Pinch salt

Vigorously whisk the egg yolks, water and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler- the water should not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Cook, whisking constantly, until the sauce is thickened, pale and fluffy. Remove from heat and set the bowl on the countertop on top of a wet cloth. Slowly drizzle in the melted butter and continue to whisk constantly until the sauce is thickened and doubled in volume. Cover and place in a warm (not hot!) spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Orange and Pomegranate Salad From page 19 Serves 6-8