PEI Liquor - Celebrate Holiday eFlyer 2019

Directions: In a large bowl, soak the raisins, fruit and currants in apple juice for 1 hour; drain and set aside. In a large bowl, combine 1-1/2 cups of flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to just above room temperature. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one of the long sides over to within 1 inch of the opposite side and press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. Bake at 350° F for 25-30 minutes or until golden brown. Cool for 5 minutes on wire racks, then brush with melted butter and dust generously with sugar.

Directions: In a large dutch oven, heat the butter over medium heat. Add everything except the stock and potatoes, then cook until lightly browned, stirring often for about 10 minutes. Add the broth and cook for another 5 minutes until almost all the liquid has evaporated. Stir in the mashed potatoes, remove from heat and let cool completely. While the meat mixture is cooling, preheat your oven to 425F. Lay each sheet of puff pastry on a parchment lined baking sheet. Cut each sheet of pastry into 12 equal squares and brush with the beaten egg. Place about a Tablespoon of the filling in the centre of each square, then roll up the pastry to make a filled cylinder. Brush again with the beaten egg. Bake for 14-16 minutes, turning the pan halfway through cooking, until the tops of the rolls are a deep golden brown. Serve warm, with homemade cranberry sauce and mustard pickles.

Place the brie wheel in a small cast iron pan or brie baker and then spoon the walnut cranberry mixture overtop. Bake for 10-12 minutes, until the sauce is bubbly and the brie is slightly bulging. Let cool for 5 minutes, then serve warm with crackers and crusty bread.

Island Honey Wine Haskap Mead 24.95 15755A, 500 mL $

Belleruche Côtes du Rhône Rouge 20.10 07740Z, 750 mL $

Gorgonzola Stuffed Baked Figs From page 39 Serves 6-10

HOLIDAY HORS D’OEUVRES Williams & Humbert Dry Sack Sherry 18.99 06760Z, 750 mL $

12 fresh ripe but firm figs ¼ lb gorgonzola cheese ¼ cup pine nuts

1 sprig fresh rosemary, leaves only 1 Tbsp good quality balsamic vinegar

2 Tbsp extra virgin olive oil Flaked Sea Salt and pepper

Directions: Preheat your oven to 400F. Cut the tops of the figs in an X shape and slightly open them so they resemble a blossom. Place in a casserole and place a little gorgonzola and a sprinkle of pine nuts in the centre of each fig. Drizzle with balsamic and oil and scatter the rosemary leaves in amongst the figs.. Bake for 9-10 minutes, until the figs are warmed through and the cheese is melted. Sprinkle with freshly cracked pepper and sprinkle with flaked sea salt and serve warm.

Cranberry, Walnut and Honey Baked Brie From page 18 Serves 6-8

½ cup fresh or frozen cranberries 1 cup orange juice ¼ cup honey 1 cup walnut halves 1 lb double cream brie or other soft washed rind cheese Sea salt and cracked pepper to taste Cracker or bread for serving

Spiced Pork Tourtiere Sausage Rolls From page 37 Makes about 24

1 Tbsp butter 1 lb lean ground pork ½ cup minced onion 1 clove garlic, minced 1 ½ tsp salt 1 tsp freshly ground pepper

Directions: Preheat your oven to 375F. Combine the orange juice, honey and cranberries in a small saucepan. Bring to a simmer over medium heat and cook until the orange juice evaporates and the remaining honey syrup is light amber colour. Stir in the walnuts and sprinkle in a little salt and pepper.

Taylor Fladgate 10 Year Old Tawny Port 38.59 06250Z, 750 mL $

½ tsp dried thyme ¼ tsp dried sage 1/8 tsp ground cloves

1 cup chicken stock or water 2 cups plain mashed potatoes 2 sheets of puff pastry, thawed 1 beaten egg (for glazing)