Author Archive

Pear Sour Cocktail

 

Serves:  1

 

Ingredients

  • Ice
  • 60mls pear brandy
  • 60mls pear juice, we recommend ‘100% Pear’ by Paracombe Premium Perry
  • 22mls fresh lemon juice
  • 15mls Simple Syrup
  • 1 pear slice

 

Instructions

  1. Fill a cocktail shaker with ice and add all of the remaining ingredients except the pear slice.  Shake well, strain into a chilled martini glass and garnish with the pear slice.

 

Cocktail adapted from foodandwine.com

Citrus Marinated Turkey

 

Preparation and Cooking Time:  6hrs 30mins
Serves:  12

 

Ingredients

Brined Turkey

  • 3.8L water
  • 2 cups apple cider, we recommend ‘Appleanche‘ by Paracombe Premium Perry
  • 2 cups kosher salt
  • 2 cups sugar
  • 7kg fresh turkey (giblets and neck reserved)

Marinade

  • 10 roasted garlic cloves (see Note)
  • 10 raw garlic cloves
  • 1 3/4 cups plus 3 tablespoons vegetable oil
  • 3/4 cup fresh orange juice
  • 1/4 cup cider vinegar
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lime juice
  • 3 tablespoons dried oregano
  • 3 chipotles in adobo
  • 2 tablespoons annatto paste
  • 1 tablespoon ground cumin
  • 1 teaspoon ground allspice

Turkey

  • 9 cups chicken or turkey stock or low-sodium chicken broth
  • 3 tablespoons canola oil
  • Reserved turkey giblets and neck (liver discarded)
  • 3 shallots, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 onion, coarsely chopped
  • 10 roasted garlic cloves (see Note)
  • 8 black peppercorns
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground pepper

 

Instructions

  1. In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.
  2. Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.
  3. Preheat the oven to 325°. Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175°.
  4. In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic and peppercorns, add the remaining 6 cups of stock and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1/2 hours. Strain the enriched stock into a heatproof bowl and discard the solids.
  5. Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.
  6. Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.
  7. Carve the turkey and transfer the slices to a platter. Serve with the gravy.

Note:   To roast garlic, place 20 unpeeled cloves in a small baking dish and drizzle with 2 tablespoons of canola oil.  Cover and roast at 375° for 40 minutes, until tender and caramelized.  Let cool, then squeeze the garlic from the skins

 

Recipe adapted from foodandwine.com

Refreshing and festive, this is truly the perfect Christmas cocktail.

 

Sparkling Pear, Cranberry & Eau de Vie Cocktail

 

Total Time:   5 mins
Serves:  4-6

 

Ingredients

  • 500ml sparkling Pear Juice by Paracombe Premium Perry
  • 200ml cranberry juice
  • 100-200ml  Eau de Vie by Paracombe Premium Perry
  • juice of 1 lemon

 

Instructions

  1. Combine all the ingredients and mix well but don’t shake.
  2. Pour into chilled glasses and serve.

 

Cocktail adapted from simply-delicious-food.comthespruce.com

Barramundi with Sweet Carrots and Cider Glaze

 

Preparation and Cooking Time:  40mins
Serves:  4

 

Ingredients

  • 1/2 cup Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/2 cup cider vinegar
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 700g carrots, peeled and sliced on the diagonal 1/8 inch thick
  • 2 garlic cloves, crushed and peeled
  • 2 rosemary sprigs
  • Salt and freshly ground pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon vegetable oil
  • Four 170g Barramundi fillets

 

Instructions

  1. In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes.  Remove from the heat and stir in the butter.
  2. Meanwhile, in a nonstick skillet, heat the olive oil.  Spread the carrots in an even layer and add the garlic and rosemary.  Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer.  Discard the garlic and rosemary.  Season the carrots with salt and pepper.  Stir in the parsley and half of the cider glaze.
  3. In a nonstick skillet, heat the vegetable oil.  Season the fish with salt and pepper and add to the skillet.  Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
  4. Transfer the caramelized carrots to plates and set the fish on top.  Drizzle with the remaining cider glaze and serve.

 

Recipe adapted from foodandwine.com

Pear of Desire Cocktail

 

Serves:   1

 

Ingredients

  • Ice
  • 22mls citrus vodka
  • 22mls Licor 43 (citrus-and-vanilla-flavored liqueur)
  • 60mls pear juice, we recommend ‘100% Pear’ by Paracombe Premium Perry
  • 15mls cream soda
  • 30mls chilled ginger ale
  • 1 or 2 pear slices, for garnish (optional)

 

Instructions

  1. Fill a pint glass with ice.  Add all of the remaining ingredients except the ginger ale and pear slices and stir well.  Strain into a chilled coupe, top with the ginger ale and garnish with the pear slices.

 

Cocktail adapted from foodandwine.com

Apple-Glazed Barbecues Baby Back Ribs

 

Preparation and Cooking Time:  4hrs 30mins
Serves:  4

 

Ingredients

  • 1/2 cup dark brown sugar
  • 4 teaspoons garlic salt
  • 4 teaspoons pure ancho chile powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 cup apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/4 cup apple jelly, melted
  • 1/4 cup honey
  • 2 racks baby back ribs (about 4 pounds total)
  • 1 cup prepared barbecue sauce

 

Instructions

  1. Preheat the oven to 250°.  In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper.  Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
  2. Pull the membrane off the underside of each rib rack using a towel to grasp the corner.  On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours.  Pour the cider mixture over the ribs and turn to coat.  Tightly cover with foil and bake for 1 hour.
  3. Light a grill.  Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes.  Let rest for 10 minutes, then cut between the bones and serve.

 

Recipe adapted from foodandwine.com

Dafne Martini

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 45mls Gin by Applewood Distillery
  • 45mls Eau de Vie by Paracombe Premium Perry
  • 15mls Blue Curacao
  • 15mls Dry Vermouth
  • Dash of  Orange Bitters

 

Instructions

  1. Pour the Gin, Eau de Vie, Blue Curacao and Dry Vermouth into a cocktail shaker with ice.
  2. Shake well.
  3. Strain into a well-chilled cocktail glass.
  4. Add a dash of orange bitters.

 

Cocktail adapted from thespruce.com

Pork Tenderloin with Pears and Perry

 

Preparation and Cooking Time:  40mins
Serves:  4

 

Ingredients

  • 600g pork tenderloin, trimmed
  • 1 tsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 30g unsalted butter
  • 2 firm-ripe Beurre Bosc pears, each peeled, cored, and cut into 8 wedges
  • 1/2 cup finely chopped shallots
  • 2 Tbs. sherry vinegar
  • 2/3 cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 3 Tbs. heavy cream, Tweedvale Pure Double Cream works a treat
  • 1-1/2 tsp. Dijon mustard
  • 2 tsp. fresh thyme, minced

 

Instructions

  1. Position a rack in the center of the oven and heat the oven to 500°F (260°C).
  2. Pat the pork dry, rub it with the oil, and season generously with salt and pepper.  Heat a heavy-duty 12 inch skillet over medium-high heat until very hot, and then sear the pork on all sides until golden brown, about 6 minutes total.  Transfer to a small rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part registers 140°F (60°C), 10 to 15 minutes.  Transfer the pork to a cutting board, tent with foil, and let rest for 5 minutes.
  3. Meanwhile, melt half the butter in the skillet over medium-high heat.  Add the pears in a single layer and cook, flipping once, until just tender and lightly browned, about 3 minutes per side.  Transfer to a plate and keep warm.
  4. Add the remaining butter and the shallots to the skillet and cook, stirring, over medium heat until the shallots are just beginning to turn golden, 2 to 3 minutes.  Add the vinegar and stir, scraping up any brown bits.  Add the perry and cook until slightly reduced, 2 to 3 minutes.  Whisk in the heavy cream, mustard, and thyme and cook until slightly thickened, about 3 minutes. Season to taste with salt and pepper.
  5. Slice the pork and serve with the sauce and pears.

 

Recipe adapted from finecooking.com

French Pear Martini

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 45mls Eau de Vie by Paracombe Premium Perry
  • 45mls St. Germain Elderflower Liqueur
  • Champagne or Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
  • Superfine sugar for rimming 

 

Instructions

  1. Rim a cocktail glass with superfine sugar.
  2. Pour the Eau de Vie and Liquor into a cocktail shaker filled with ice.
  3. Shake well.
  4. Strain into the prepared glass.
  5. Top with Champagne.

 

Cocktail adapted from thespruce.com

Warm Apple Cider Cake with Pumpkin Seed Brittle


Preparation and Cooking Time:  1hr 45mins
Serves:  8

 

Ingredients

CIDER SAUCE:

  • 4 cups apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/3 cup bourbon
  • 1/3 cup dark brown sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons cider vinegar
  • 1 cinnamon stick
  • 1/2 vanilla bean, seeds scraped
  • 1 cup heavy cream

CAKE:

  • 1 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup plus 2 tablespoons apple cider
  • 3 tablespoons canola oil
  • 1/4 cup bourbon
  • 7 tablespoons unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 1/2 vanilla bean, seeds scraped
  • 2 large eggs
  • Vanilla Ice Cream, for serving
  • Pumpkin Seed Brittle

 

Instructions

  1. In a saucepan, combine the cider, bourbon, brown sugar, corn syrup, vinegar, cinnamon stick and vanilla bean and seeds; bring to a boil. Simmer for 10 minutes, then add the cream. Cook over moderately high heat until reduced to about 1 cup, about 25 minutes. Transfer to a pitcher; let cool slightly. Discard the vanilla bean and cinnamon stick.
  2. Preheat the oven to 350°. Butter and flour a 9-inch round cake pan. Line the bottom with parchment paper; butter and flour the paper. In a bowl, whisk the flour, salt, baking powder and baking soda. In a glass measuring cup, mix the apple cider with the canola oil and bourbon. In a large bowl, using an electric mixer, beat the butter until creamy. Add the brown sugar and vanilla seeds and beat until smooth. Add the eggs, 1 at a time, beating well between additions. Beat in the dry ingredients in 3 batches, alternating with the cider-bourbon mixture, until smooth.
  3. Spread two-thirds of the batter in the prepared cake pan. Drizzle half of the cider sauce over the batter. Dollop the remaining batter on top, then spread the batter over the cider sauce, being careful not to mix them together. Bake the cake in the center of the oven for about 40 minutes, or until springy when touched. Let cool for 10 minutes in the pan, then turn the cake out onto a wire rack and let cool for 15 minutes. Peel off the parchment paper.
  4. Rewarm the remaining cider sauce. Cut the cake into wedges and serve warm with vanilla ice cream, Pumpkin Seed Brittle and the cider sauce.
  5. Serve with Pumpkin Seed Brittle

Recipe adapted from foodandwine.com