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Pom Poire Cocktail

 

Total Time:   5 mins20130929-267956-pom-pomme-thumb-625xauto-355336
Serves:   2

 

Ingredients

  • 60mls pomegranate juice
  • 60mls ginger liqueur
  • 30mls apple brandy
  • 60mls original Perry, we recommend ‘The Berg’ by Paracombe Premium Perry

 

Instructions

  1. Fill a cocktail shaker with ice.
  2. Add the pomegranate juice, ginger liqueur and apple brandy.  Shake until well-chilled, about 20 seconds. Strain evenly into two coupe glasses.
  3. Top each glass with 30mls of Perry and serve.

 

Cocktail adapted from seriouseats.com

Flourless Chocolate & Pear Cake

 

Preparation and Cooking Time:  1hrrecipe-image-legacy-id-363651_12
Serves:  8

 

Ingredients

  • 85g butter, plus 1 tbsp extra for tin
  • 85g golden caster sugar, plus extra for tin
  • 85g gluten-free dark chocolate, broken into pieces
  • 1 tbsp brandy
  • 3 egg, separated
  • 85g hazelnuts, toasted and ground in a food processor
  • 4 very ripe pear, peeled, halved and cored
  • icing sugar, for dusting

 

Instructions

  1. Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin.  Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter.  Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.
  2. Heat oven to 180C/fan 160C/gas 4.  Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool.  Whisk the egg yolks with the sugar in a large bowl until pale and thick; fold into the chocolate with the hazelnuts.
  3. In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you’ll have trouble folding them in).  Stir a spoonful of the whites into the chocolate mix, then carefully fold in the rest of them in 2 additions.  Spoon into the prepared tin.  Level, then arrange the pears over the mixture, cut-side down.  Bake for 40 mins until the pears are soft and the cake is cooked all the way through.  Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with crème fraîche.

 

Recipe adapted from bbcgoodfood.com

20131010EveAddiction-primary-thumb-625xauto-363196Eve’s Addiction Cocktail

 

Total Time:   40 mins
Serves:   4

 

Ingredients

  • 1 tablespoon whole allspice berries
  • 1 tablespoon black peppercorns
  • 1 tablespoon whole cloves
  • 2 teaspoons whole coriander
  • 3 cinnamon sticks
  • 5 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Rind and 1/4 cup juice from 1 large orange
  • 1 lemon bergamot pear, peeled, cored, and cut into 1/4-inch slices
  • 1 small orange, scrubbed and cut into 1/4-inch thick rounds
  • 2 tablespoons dried cranberries

 

Instructions

  1. Place allspice, peppercorns, cloves, coriander and cinnamon in a medium saucepan . Cook, stirring, over medium heat until fragrant, about 2 minutes.  Stir in Perry, orange rind and juice, bring to simmer over medium heat, stirring occasionally.  Reduce heat to lowest setting and allow cider to simmer for 15 minutes.
  2. Strain mixture through a fine-mesh sieve into a bowl and discard solids.  Return Perry to saucepan and add pear pieces, clementine slices and cranberries.  Simmer medium-low heat until pears are fork tender but still retain their shape and cranberries are plump, about 10 minutes.  Serve.

 

Recipe adapted from seriouseats.com

Perry Pound CakePerry Pound Cake

 

Preparation and Cooking  Time:   1hr
Serves:   8-10

 

Ingredients

For the Cake:

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 7 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 1 tablespoon sour cream or plain Greek yogurt
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/2 cup Perry. we recommend ‘The Triumph’ by Paracombe Premium Perry

For the Glaze:

  • 2 tablespoons granulated sugar
  • 1/3 cup Perry. we recommend ‘The Triumph’ by Paracombe Premium Perry

For the Topping:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

 

Instructions

  1. Preheat oven to 350°F.  Line the bottom of a 9×5″ loaf pan with parchment paper, then spray it with nonstick cooking spray (the kind with flour) or grease and flour it.
  2. Whisk flour, baking powder, salt , cinnamon, nutmeg, and cloves in a medium bowl.  Set aside.
  3. Stir melted butter, sugar and sour cream or Greek yogurt in a large bowl.  Stir in eggs, one at a time, then stir in vanilla. Add Perry and dry ingredients and stir just until moistened.  Pour into prepared pan.
  4. Bake for 34-40 minutes, until a toothpick comes out clean.
  5. While the cake is baking, make the glaze.  Heat the sugar and Perry in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
  6. Stir together topping ingredients, sugar and cinnamon, in a small bowl.
  7. Cool pound cake for 15 minutes in the pan.  Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet.  Use a pastry brush to brush the Perry glaze over the top of the cake. Immediately sprinkle with cinnamon sugar mixture.  Let cool before eating.
  8. Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month.  I like to slice and freeze the slices in sandwich bags.

 

Recipe adapted from crazyforcrust.com

 

 

 

 

A convenient and relaxing way to enjoy our ‘Tree to Bottle’ experience is to venture here with Shiraz and Co Tours on one of their tailored boutique gourmet food and fine wine tours.

Relax in their luxurious minivan and let them guide you to Paracombe Premium Perry and other hidden secrets along the way.

Shiraz and Co pride themselves on customising your outing, offering an authentic and engaging experience.

You are free to completely relax and enjoy the day.  You don’t have to nominate a designated driver and everyone in your group gets to appreciate not only our great views, pizza’s, Perry and Cider but also some amazing wines and beautiful locally grown and produced food.

On your adventure through the region you might also see other great artisan producers like us and even enjoy some great hidden secrets.

You won’t have to worry about ‘socialising’ with a rowdy bunch either.  Armin, who grew up on a vineyard and has been involved with hospitality for many years, specialising in arranging small group private tastings and masterclasses.  These are away from the crowds and in quality destinations that mass tourism operators don’t visit.

If you and your party enjoy the very best in food and wine, and prefer travelling in style, then Shiraz and Co is for you!

Call Armin on 0411 752 062 or email [email protected] and escape the noisy crowds for a boutique food and wine adventure.

Web: http://shirazandco.com.au/tag/%E2%80%A2-paracombe-premium-perry/

Salty Maple Buttered Perry Cocktail Salty-Maple-Buttered-Perry-Cocktail

 

Total Time:   10ins
Serves:   2

 

Ingredients

  • 240mls Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Maldon salt
  • Half of 1 lemon
  • 1 tablespoon softened butter
  • 2 tablespoon pure maple syrup
  • 1/2 vanilla bean pod, seeds scraped out
  • 120mls dark rum

 

Instructions

  1. Scatter Maldon salt on a small plate.  Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt.
  2. Combine the butter, maple syrup and vanilla bean seeds in small bowl.  Set aside.
  3. Combine rum and Perry in a small saucepan and bring to a simmer over medium-high heat.  Pour into prepared glasses, then top each with half of the butter.  Serve immediately.

 

Recipe adapted from seriouseats.com

Butternut Pumpkin Turkey Roulade with Perry GravyButternut-Squash-Turkey-Roulade-with-Apple-Cider-Gravy-PS2

 

Cooking  and Preparation Time:   2hrs
Serves:  4

 

Ingredients

  • 500g boneless, skinless turkey breasts
  • 1 small butternut pumpkin
  • 2 tablespoon olive oil, divided
  • ¼ cup chopped pecans
  • ⅛ teaspoon salt + more for seasoning
  • 1 ¼ cup chicken stock, divided
  • ¼ cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 2 tablespoons flour

 

Instructions

  1. Preheat oven to 350 degrees.  Split pumpkin in half lengthwise, remove seeds.  Place on a small baking sheet.  Brush with 1 tablespoon olive oil and sprinkle liberally with salt and pepper.  Roast until soft, about 45 minutes.  Once squash is soft, either mash by hand or place in the food processor to puree.  Place once cup of puree in a small bowl, add chopped pecans and ⅛ teaspoon salt.  Raise heat on oven to 375 degrees.
  2. While the squash is cooking, place turkey breast in a large plastic bag.  Using a meat tenderizer on the flat side or a rolling pin, flatten out turkey, until about ⅛ inch thick.  Repeat with remaining breast.
  3. Season each breast on both sides with salt and pepper.
  4. Spread ½ cup of filling on the breast, leaving a ½ inch border around. Roll up, jam roll style and secure every inch or two with bakers twine.
  5. In a medium oven-proof skillet heat remaining oil over a medium-high heat.  Brown turkey on all sides.
  6. Pour ¼ cup Perry and ¼ cup chicken stock in pan.  Place in oven and bake until turkey is cooked through, about 25-30 minutes.  Use a meat thermometer to make sure it’s fully cooked, it should read 165 degrees.
  7. Once turkey is fully cooked, transfer breasts to a plate and cover with foil while you make the gravy.
  8. In a measuring cup, vigorously whisk COLD chicken stock and flour.  Whisk mixture into remaining Perry and stock in skillet.  Bring to a boil and then reduce to a simmer until thickened.  Season liberally with salt and pepper.
  9. Slice turkey into one inch pieces and serve with gravy.

 

Recipe adapted from cookingforkeeps.com

Peppery Ginger Perry CocktailPeppery Ginger Perry Cocktail

 

Total Time:   10 mins
Serves:   2

 

Ingredients

  • 240mls Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 120mls bourbon
  • 90mls ginger liqueur
  • Lemon juice to taste
  • 4 Maraschino Cherries
  • Cracked black pepper

 

Instructions

  1. Bring Perry and bourbon to a simmer in small saucepan.  Stir in ginger liqueur and add lemon juice to taste.
  2. Divide cherries between 2 heatproof glasses or mugs and pour in Perry combination.
  3. Sprinkle with pepper and serve immediately.

 

Recipe adapted from seriouseats.com

Soft Perry CaramelsBequet Apple Cinnamon Caramels A120911 Food & Wine Gift Guide + LG Format 12/2012

 

Cooking Time:  1hr 45mins
Preparation Time:   1hr
Makes:  150

 

Ingredients

  • 1.9L Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 3 cups heavy cream
  • ½ cup sweetened condensed milk
  • 4 cups sugar
  • ¾ cup light corn syrup
  • ¼ cup water
  • 1½ tsp. kosher salt
  • ½ cup unsalted butter
  • ½ tsp. cinnamon
  • 1 pinch ground allspice
  • 1 pinch ground cloves
  • Neutral oil, such as canola or grapeseed

 

Instructions

  1. In a large saucepan, simmer the Perry over moderate heat, stirring occasionally, until reduced to 1 cup, about 1 hour. Pour the reduced Perry into a bowl.
  2. Line a 9 x 13 inch rimmed pan with foil and coat the foil with nonstick cooking spray.  In a medium saucepan, combine the heavy cream and condensed milk and bring to a simmer over moderate heat; keep the mixture warm over low heat.
  3. In another large saucepan, combine the sugar with the reduced Perry, corn syrup, water & salt and bring to a boil. Simmer over moderate heat until the sugar dissolves, about 5 minutes.  Carefully whisk in the butter until melted. Gradually whisk in the warm cream mixture until incorporated.  Cook over moderately low heat, stirring frequently, until a golden caramel forms and the temperature reaches 245 degrees F on a candy thermometer, about 45 minutes. Stir in the cinnamon, allspice & cloves and scrape the caramel into the prepared pan.  Let cool completely, then refrigerate the caramel overnight.
  4. Lightly brush a sheet of parchment paper with oil.  Invert the caramel onto the parchment and peel off the foil.  Using a sharp knife, cut the caramel into 1-inch-wide strips, then cut the block crosswise into 1/2-inch rectangles.  Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve or pack the caramels into boxes.

 

Recipe sourced from delish.com

Salted Caramel PerrySalted Caramel Perry

 

Total Time:   15 mins
Serves:   4

 

Ingredients

  • ⅓ cup dark brown sugar
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla
  • 4 cups Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • ½ teaspoon sea salt
  • whipped cream, caramel syrup and cinnamon, for garnish

 

Instructions

  1. Combine brown sugar and heavy cream over medium-high heat in a medium heavy-bottomed sauce pot.  Stir until sugar is dissolved in the cream and the mixture bubbles, about 3 minutes.  Add the vanilla, salt and Perry, stir to combine.  Allow mixture to simmer for 10 minutes, or until heated through.
  2. Serve into 4 cups, add whipped cream, caramel syrup and cinnamon, for garnish.

 

Recipe adapted from kitchenmeetsgirl.com