Pear and Cranberry Cocktail
Total Time: 1hr 50mins
- 1 1/2 cups (170 g) cranberries
- 1/2 ripe pear (Bartlett or Anjou), peeled + chopped (1 cup or 160 g)
- 2 tsp orange zest
- 2 Tbsp (30 ml) water
- 2 Tbsp (30 ml) maple syrup + more to taste (or sweeten with stevia to taste, plus more to taste)
- 750mls of Dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- To prepare fruit compote/reduction, preheat oven to 400 degrees F (204 C) and add cranberries, pear, orange zest, water and maple syrup to small baking dish. Toss to combine.
- Bake for 20-22 minutes or until the fruit is bubbly and most of the cranberries have burst. Transfer mixture to a food processor or small blender and blend/mix on high until a compote consistency is reached. If needed, add more water to thin.
- Taste and adjust flavor as needed, adding more orange zest for citrusy flavor or maple syrup for sweetness.
- To remove any residual pulp and give the puree a smoother texture, work through a fine mesh strainer/sieve and into a serving container/jar. This is an optional step that makes the cocktail easier to mix.
- Transfer the compote to the refrigerator to chill – about 30 minutes to 1 hour or until cool to the touch.
- To serve, add about 2 Tbsp of the compote into serving glasses (champagne flutes are ideal). Top with a bit of Perry. Then use a spoon or stirrer to blend the two together. This will help the fruit mix with the Perry more seamlessly.
- Top with more Perry until the flutes or glasses are 3/4 full. Enjoy immediately! You will likely have leftover compote, which will keep for 1-2 weeks in the refrigerator.
Cocktail adapted from minimalistbaker.com
Perry Baked Christmas Ham
Preparation and Cooking Time: 2hrs 20mins
- 1 whole leg or shoulder ham (about 5 kg), skin removed (Source good-quality ham from delis and smallgoods specialists.)
- 1.5L dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 6 pieces blade mace (Substitute: whole nutmeg)
- 220g (1 cup) brown sugar
- 2 oranges, 1 juiced, 1 thickly sliced
- ½ tsp mustard powder
- warm potato salad, to serve
Soaking time overnight.
- Place ham in a large pan and add half of the perry and enough water to cover the ham (don’t worry if hock isn’t submerged). Cover with plastic wrap and refrigerate overnight.
- Remove ham and discard the liquid. (Alternatively, if you have the time and energy, reduce it down and use it, along with the pan juices, to baste the ham as it cooks).
- Preheat oven to 160°C. Pour remaining Perry into a saucepan, add blade mace, sugar and orange juice. Bring to the boil. Reduce heat and simmer for 10 minutes or until liquid reduces by one-third, then add mustard powder. Place ham in a roasting pan and pour over Perry mixture. Layer orange slices over the top.
- Cover ham with foil and bake, basting regularly with pan juices and removing foil halfway, for 2 hours or until ham has warmed through and liquid is starting to thicken.
- Transfer ham to a plate and cover to keep warm. Place roasting pan over medium heat and cook for 5 minutes or until the liquid is thickened. Strain, then spoon sauce over hot ham and serve as part of the Christmas spread with warm potato salad and a glass of something good.
Recipe adapted from sbs.com.au
Apple and Pear Christmas Cocktail
Total Time: 5mins
330mls Pear Juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry (chilled)
2 cups Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry (chilled)
3 cups sparkling wine, we recommend Kersbrook Hill Wines ‘Cuvée’
- Combine juice and cider. Stir.
- Slowly add sparkling wine and serve chilled.
Cocktail adapted from yummly.com
Balsamic-Braised Lamb Shanks
Preparation and Cooking Time: 3.5 – 4hrs
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 teaspoon coriander, toasted and ground
- 1 teaspoon cumin, toasted and ground
- 1/8 teaspoon ground cinnamon
- 2 lamb shanks
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 large yellow onion, diced
- 3 carrots, peeled and cut into chunks
- 4 celery ribs, cut into chunks
- 2 sprigs rosemary, de-stemmed and finely chopped
- 2 sprigs thyme, de-stemmed and finely chopped
- Zest of 1/2 a large orange
- 1/2 cup good balsamic vinegar
- 1 cup Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- 4 cups chicken stock
- Whisk flour, salt, black pepper, coriander, cumin and cinnamon together. Roll the lamb shanks in the flour mixture until they are coated.
- Heat a frying pan over medium-high heat and sear the lamb shanks on all sides until a good crust forms, this will take 8 to 10 minutes total.
- Transfer lamb shanks to a plate and preheat your oven to 160° C.
- Scrape any crusty bits from the lamb-searing off the bottom of the frying pan (don’t discard, just scrape them up to loosen them and prevent them from burning).
- Place the frying pan over medium heat and add the garlic, onion, carrots, celery, rosemary, thyme and orange zest. Cook, stirring occasionally, until the onions are soft and translucent, 10 to 15 minutes.
- Stir in the vinegar and cook until it has evaporated slightly and thickened further, about 10 to 12 minutes.
- Place the lamb shanks into a casserole pot and pour the Perry and chicken stock over them. Season the broth with salt to taste, cover the pot and place it in the oven until the meat is very tender and falling off the bones, about 2 1/2 to 3 hours.
- Remove the shanks from the pot, covering them with foil to keep them warm and strain the liquid into a saucepan. Discard the solids.
- Cook the sauce over medium heat until it has reduced by half (it should yield about 1 1/2 cups). This should take 10 to 15 minutes.
- Season the sauce to taste and pour it over the lamb shanks.
Recipe from Food52.com
Apples and Pears Cocktail
Total Time: 5mins
- 45mls Vodka
- 45mls Pear juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
- 22mls Vanilla-Nutmeg Syrup
- 15mls Fresh lime juice
- 5 dashes Angostura bitters
- 30mls Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- Add all the ingredients except the cider to a shaker and fill with ice.
- Shake well and strain into a double Old Fashioned glass filled with fresh ice.
- Top with the cider and garnish with an apple slice and a sprinkle of grated nutmeg.
Cocktail adapted from liquor.com
Chicken Kiev with Perry Sauce
Preparation and Cooking Time: 45 mins
- 4 boneless chicken breasts
- Salt and pepper
- 3 garlic cloves, finely minced
- 1 handful Italian parsley, finely chopped
- 2 tablespoons fresh thyme, chopped
- 8 fresh basil leaves, finely chiffonaded
- 8 tablespoons butter, slightly softened
- 1/2 cup flour
- 3 tablespoons olive oil
- 1 cup Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
- Extra lemon juice for sauce
- 8 lemon wedges
- Use a mallet or rolling pin to pound and flatten the chicken breasts. I place each breast between pieces of plastic wrap. Make the breasts as thin as possible, but try not to tear the breasts – 1/4 inch is a good thickness to aim for. You are going to slice each flattened breast in half.
- With the “smooth” side of the breasts down, lightly season the breasts with salt and pepper. Then, divide the garlic and herbs into eighths and sprinkle each breast half with an eighth of the garlic and herbs.
- Shape each tablespoon of butter into a cylinder and place in the centre of the breasts. The goal is to wrap up the breasts so the Kievs are as airtight as possible to keep the butter from leaking out during cooking. I fold over the breasts on the sides first and then top and bottom.
- Dust the Kievs in flour, very lightly and then place them in the refrigerator for at least 30 minutes so they can firm up. You may want to use toothpicks to keep the Kievs intact. Take them out of the refrigerator about 30 minutes before you are ready to brown them.
- Heat the olive oil in a large skillet over medium heat. Using tongs, place the Kievs in the skillet and brown nicely on all sides, including the tops and bottoms of the Kievs. I find that some of my Kievs have 3 sides; others – 4 sides – in addition to a “top” and “bottom”. The browning may take about 15 minutes.
- Place the Kievs in a 300°F oven while you make the sauce.
- If you find that some of the Kievs have released their butter, that is fine – it happens all the time. To the skillet, add the Perry and scrape all the good bits into the Perry. If you need to add butter to the sauce, just a small pat will do. Reduce the sauce until it is nicely brown and shimmering. Taste, for a little brightness, you may want to add a tiny bit of lemon juice.
- Plate the Kievs and pour the sauce over them. Serve with lemon wedges
Recipe from Food52.com
Fresh Pear Cocktail
Total Time: 5mins
- 1/3 cup fresh pear juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
- 2 tablespoons citrus-infused vodka
- 1 tablespoon pomegranate juice
- 1 tablespoon fresh lime juice
- 1 tablespoon agave syrup (or sugar syrup)
- 3 tablespoons Apple Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
- Pear slices (optional)
Combine pear juice, vodka, pomegranate juice, lime juice and agave syrup in a martini shaker with ice; shake.
Strain about 3 tablespoons of the vodka mixture into each of 2 martini glasses.
Top each serving with 1 1/2 tablespoons cider. Garnish with pear slices, if desired.
Cocktail adapted from Yummly.com
Perry Glazed Meatballs
Preparation and Cooking Time: 35 mins
Yield: 20 meatballs
- 700g ground turkey mince
- 3 garlic cloves, minced
- 1/3 cup shredded pear
- 3 tbs. onion, finely diced
- 1/3 cup bread crumbs
- 1/2 tsp. cayenne
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 cup Perry – we recommend ‘The Berg’ by Paracombe Premium Perry
- 1/4 cup low-sodium soy sauce
- 1 tsp. freshly grated ginger
- 1 tbs. butter
- 3 tbs. brown sugar
- 1 tsp. red pepper flakes
- 1 tbs. chili garlic sauce
- 1 1/2 tsp. cornstarch
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup chopped spring onions
- Preheat oven to 400 degrees F.
- In a large bowl add all of the ingredients. Mix to combine. Roll into 1-inch balls. Place the meatballs on a cookie grate on top of an aluminum foil lined baking sheet. Bake for 20 minutes.
- In a small bowl add all of the ingredients, except the scallions. Whisk to combine.
- Add the mixture to a large sauté pan over medium heat. Bring the mixture to a gentle boil and let simmer for 2 minutes until the glaze thickens. Add the meatballs to the pan and let cook for 1 minute to coat. Top with chopped spring onions.
Note: After shredding the pear, place in a paper towel or clean kitchen towel and squeeze out juice.
Recipe adapted from onesweetmess.com
Apple and Pear Sangria
Total Time: 4hrs 15mins
2 bottles of Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
1/2 cup lemon liqueur
Zest of 2 lemons
1/4 cup granulated sugar
1/4 cup fresh lemon juice
1 Granny Smith apple, cored, halved, and thinly sliced
1 Bartlett pear, cored, halved, and thinly sliced
350mls soda water
In a large pitcher, combine cider, lemon liqueur, lemon zest and sugar. Stir until sugar dissolves. Add lemon juice, apple slices and pear slices and mix well.
Place pitcher in refrigerator for 4 hours to chill and allow flavors to blend. Just before serving, top sangria off with soda water.
You can also strain sangria after chilling to remove lemon zest, if desired.
Cocktail adapted from lovegrowswild.com
Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream
Preparation and Cooking Time: 47 mins
- 2 eggs
- 1⅔ cup all purpose flour
- 1 cup apple cider – we recommend ‘Appleanche’ by Paracombe Premium Perry
- ⅔ cup sugar
- ½ cup unsalted butter, softened
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. salt
- 1 tsp. vanilla
- 1 cup softened butter
- 3 cup powdered sugar
- ½ cup light brown sugar
- 1 tsp cinnamon
- 2 tbsp milk
- 1 tsp vanilla
- Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated.
- Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture.
- Line standard muffin/cupcake tin with paper or foil liners.
- Fill cupcake liners ⅔ full and bake at 350º for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.
- Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy.
- Gradually add powdered sugar and mix until incorporated.
- Add milk until you reach desired consistency (more for thinner frosting).
- Transfer to piping bag and frost each cupcake once they have cooled.
- Garnish with an apple slice, if desired.
- Cupcakes stay fresh at room temperature in an airtight container for 5 days.
Recipe from wishesndishes.com