Page 5

Pumpkin and Perry Oatmeal Crème Pies

 

Preparation Time:   20minsPumpkin-Apple-Cider-Oatmeal-Cream-Pies
Cooking Time:   14mins
Serves:  10

 

Ingredients

For the cookies:

  • 1¾ cups all-purpose flour
  • 1 ¾ cups rolled oats
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¼ cup maple syrup
  • ¾ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • ¾ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup cinnamon chips

For the crème:

  • ½ cup butter, softened
  • 227g reduced fat cream cheese, softened
  • 3 tablespoons Perry syrup (recipe below)
  • 2 teaspoons pumpkin spice
  • ¼ cup flour
  • 3 cups icing sugar

For the apple cider syrup:

  • ⅓ cup Perry – we recommend ‘The Berg’ by Paracombe Premium Perry

 

Instructions

  1. Preheat the oven to 350 degrees F and line cookie trays with baking paper.
  2. In a large bowl, beat the butter and sugars together until creamy.  Beat in the egg and then add the vanilla extract, maple syrup and pumpkin puree.  Mix well.
  3. In another bowl, whisk together the flour, oats, baking soda, pumpkin pie spice and salt.
  4. Slowly mix the dry ingredients into the wet ingredients, stirring with a wooden spoon until just combined.  Fold in the cinnamon chips.
  5. Drop 2-tablespoon-sized heaps onto the baking paper lined cookie trays with plenty of space to spread and bake for 12-14 minutes, or until the edges are golden but the cookie is still very, very soft.  Let the cookies cool on the baking trays until firm enough to move to a cooling rack.  Repeat with as many batches as necessary.
  6. As the cookies cook, make the crème.
  7. The creme requires Perry syrup, which is made by simply heating ⅓ cup of Perry in a small saucepan over medium-high heat until it comes to a boil and then reducing it to a simmer for about 20 minutes, or until the cider has reduced by half and coats the back of a spoon.  It will thicken more after it is removed from heat, so don’t overdo it or you will wind up with candy rather than syrup.  The cider syrup will stay good in a sealed container in the refrigerator for 1 week.
  8. In a large bowl, cream together the butter and cream cheese until fluffy.
  9. Beat in the Perry syrup and 2 teaspoons of pumpkin spice.
  10. Mix in a cup of the icing sugar.  When well-combined, mix in half of the flour.  Then, mix in another cup of the icing sugar.  Mix in the remaining flour.  Mix in the remaining icing sugar.  (Mixing in a bit at a time this way prevents chunks or unevenness.)
  11. Scoop the crème into a plastic freezer bag and cut off one of the bottom tips of the bag.  Seal the top of the bag and squeeze the bag to pipe the crème.
  12. Pipe a generous amount of frosting on the underside of a cooled cookie and sandwich another cookie on top. Repeat until all of the cookies have been sandwiched.
  13. Serve immediately or refrigerate.  The cookies will stay fresh for up to a week in an airtight container in the refrigerator.

 

Recipe sourced from hostthetoast.com

Cognac Sparklers

 

Total Time:   5 minsmd104918_1009_csparkler3_l_hd
Serves:   2

 

Ingredients

  • 2 tablespoons Cognac
  • 1 cup chilled Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
  • A few dashes bitters

 

 

Instructions

  1. Pour 1 tablespoon Cognac into each of 2 Champagne flutes.  Top each with 1/2 cup chilled Perry and finish with a few dashes bitters.

 

Recipe adapted from Martha Stewart

Chocolate and Pear Tart

 

Preparation Time:   30minschocolate-and-pear-tart-21514_l
Cooking Time:   40mins
Serves:  4

 

Ingredients

 

Instructions

  1. Process 55g (1/4 cup) caster sugar, cocoa and pecans in a food processor until pecans are finely ground.  Add chocolate, 60g butter and egg, and process until mixture forms a paste.
  2. Preheat oven to 220C and line an oven tray with baking paper.  Place pastry on tray.  Using a 24cm cake pan as a guide, cut out a 24cm round from pastry.  Place a 21cm cake pan in the centre of the round, and, using it as a guide, score a 21cm round in pastry to create a border.  Freeze tart base until needed.
  3. Quarter pears, then core and cut lengthwise into 3mm-thick slices.  Place flour, remaining 1 tablespoon caster sugar and pears in a bowl.  Spoon over the vanilla, then, using your hands, toss to coat.
  4. Spread chocolate mixture over pastry within scored round.  Place similar-sized pieces of pear, tightly overlapping, over chocolate mixture (you will have some leftover pear).  Melt the remaining 20g butter and brush over the pears.  Bake tart for 15 minutes, then reduce oven to 190C and bake, covering loosely with foil if the pastry is over-browning, for a further 25 minutes or until pastry is dark golden and puffed.  Set tart aside for 10 minutes to cool.
  5. Dust tart heavily with icing sugar, then, using a kitchen blowtorch, caramelise pears.  Serve the tart warm or at room temperature with double cream.

 

Recipe sourced from Taste.com.au

Creamy Pumpkin Risotto

 

Cooking Time:   1 hourresizer
Serves:  4

 

Ingredients

  • 1kg butternut pumpkin, peeled, cut into
  • 2cm pieces
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 teaspoon dried chilli flakes
  • 1.5 litres chicken or vegetable stock
  • 50g butter
  • 2 medium (300g) onions, chopped finely
  • 2 cloves garlic, chopped finely
  • 2 cups (400g) arborio rice
  • 1/2 cup (125ml) dry Perry (We recommend ‘Eight 4’ by Paracombe Premium Perry)
  • 1/4 cup fresh sage leaves
  • 1/4 cup (60g) mascarpone or sour cream
  • 1/2 cup (40g) grated parmesan cheese
  • 2 tablespoons pine nuts, toasted

 

Instructions

  1. Preheat the oven to 200°C (180°C fan-forced). 
  2. Combine the pumpkin and 2 tablespoons of the oil in a large baking paper-lined oven tray.  Season with salt; roast for about 25 minutes or until tender and browned lightly.  Sprinkle with chilli.  Reserve 1/4 of the pumpkin; cover to keep warm.
  3. Meanwhile, bring stock to a gentle simmer in a medium saucepan. 
  4. Melt butter in a large heavy-based pan; add onion, cook, stirring, until soft but not coloured.  Add garlic and rice, stir to coat well with onion mixture; cook, stirring for 1 minute.  Add Perry, simmer, uncovered, until liquid has evaporated.
  5. Add 1/2 cup of hot stock to rice mixture; cook, stirring over a medium heat, until the liquid is absorbed.  Continue adding stock, 1/2 cup at a time, stirring between each addition, until half the stock has been added.  Stir in the pumpkin, then continue adding stock, 1/2 cup at a time, stirring between each addition, until all the liquid has been absorbed (this step should take about 20 minutes). 
  6. Heat remaining oil in a small frying pan over a high heat; add sage leaves, fry for about 20 seconds or until crisp.  Remove with a slotted spoon and drain on absorbent paper. 
  7. Remove risotto from heat; stir in the mascarpone or sour cream and parmesan.  Season.  Serve topped with reserved pumpkin, pine nuts and crisp sage leaves. 

    Suitable to freeze. Not suitable to microwave.

 

Recipe adapted from Ninemsn Food

Perfect Storm Cocktail

 

Total Time:   5 minsmld103228_0907_stormy_xl
Serves:   1

 

Ingredients

  • 1 vanilla bean
  • 1/2 cup superfine sugar
  • 30mls ginger beer, we recommend ‘ROOT.E.D’ by Paracombe Premium Perry
  • 45mls Perry, we recommend ‘Perfect 5’ by Paracombe Premium Perry
  • 60mls dark rum

 

 

Instructions

  1. Split a vanilla bean lengthwise, scrape out the inside and add it to the sugar, setting aside the pod.  Stir until the sugar is speckled with bits of vanilla.
  2. Dip the rim of a glass in water, then in the sugar to coat.
  3. Mix ginger beer, Perry and rum in a measuring cup.  Pour over ice into glass and garnish with half the vanilla bean.

 

Recipe adapted from Martha Stewart

Maple-Bourbon Perry

 

Total Time:   5 minsmaple-bourbon-cider-med107742_vert
Serves:   4

 

Ingredients

  • Ice
  • 180mls Bourbon
  • 4 teaspoons fresh lemon juice
  • 2 teaspoons pure maple syrup
  • 1 cup Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • Cayenne pepper

 

 

Instructions

  1. Fill four glasses and a cocktail shaker with ice.  To shaker, add bourbon, lemon juice, maple syrup and Perry.  Shake vigorously.  Strain into glasses and top each with a pinch of cayenne pepper, if desired.

 

Recipe adapted from Martha Stewart

Upside-Down Pear Pudding

 

Preparation Time:   25 minsupsidedownpearpudding_18
Cooking Time:   1 hour
Serves:  6

 

Ingredients

  • 2 tablespoons golden syrup
  • 3 ripe pears
  • 1 cup blackberries or raspberries
  • 1⁄2 cup reduced-salt butter
  • 1⁄2 cup firmly packed dark brown sugar
  • 2 eggs, beaten
  • 1 1⁄3 cups self-raising flour
  • finely grated rind of 1 small orange
  • 2 tablespoons low-fat milk, or as needed
  • Greek-style yogurt to serve (optional)

 

Instructions

  1. Preheat the oven to 350°F (180°C).  Grease a deep 20 cm (8 in.) round cake pan and line the bottom with baking paper.
  2. Heat the golden syrup gently in a small saucepan until it is runny, then pour it over the bottom of the pan. Peel, halve and core the pears.  Arrange them, cut side down and in one layer, around the bottom of the pan. Scatter over the blackberries or raspberries.
  3. Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy.  Gradually add the eggs and beat well.  Fold in the flour, orange rind and 2 tablespoons milk with a large metal spoon to give a soft, dropping consistency.  Add a little more milk if needed.  Spoon the sponge mixture evenly over the fruit in the pan and level the surface.
  4. Bake for 50–60 minutes or until risen and golden-brown.  If the pudding seems to be browning too much toward the end of the cooking time, cover loosely with aluminum foil.
  5. Leave to cool in the pan for about 10 minutes, then place an inverted serving plate on top.  Turn the pan and plate over, holding them firmly together, so the pear pudding falls out onto the plate.  Serve warm, cut into wedges, with yogurt, if desired.

Recipe adapted from Best Health Mag

Perry, Cranberry and Ginger Punch

 

Total Time:   5 minsmd104918_1009_cgpunch4_l_hd
Serves:   4

 

Ingredients

  • 1/3 cup fresh cranberries
  • 2 tablespoons sugar
  • 1 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 2/3 cup chilled ginger beer, we recommend ‘ROOT.E.D.’ by Paracombe Premium Perry
  • 2 tablespoons fresh lemon juice
  • 1/4 cup plus 3 tablespoons gin, if desired

 

Instructions

  1. Muddle cranberries with sugar in a pitcher.  Add Perry, ginger beer, lemon juice and gin if desired.
  2. Divide among 4 glasses.
  3. Serve chilled or over ice.

 

Recipe adapted from Martha Stewart

Pear and Cinnamon Muffins

 

Time:  30minsIMG_7091[1]
Serves:
  12

 

Ingredients

  • 150g Self-Raising Flour (Gluten Free)
  • 75g Almond Meal
  • 1 teaspoons baking powder (Gluten Free)
  • 90g Unsalted Butter
  • 3 Eggs
  • 4 small Pears (Duchess/Williams)
  • 2 tsp Ground Cinnamon

Instructions

  1. Set your oven to 190°C (375°F) and line a muffin tray with paper cases or butter.
  2. Peel and dice the pears into approx. 1cm cubes and add to a saucepan with the cinnamon.  Cover with water and bring to the boil.  Simmer until the water has minimised to about 4 tablespoons (pears should be just soft).
  3. Place the butter into a bowl and add the pears.  Stirring until the butter has melted and pears coated.
  4. Beat the eggs in a separate bowl before adding to the mixture.
  5. Add the flour and almond meal, using a spatula, fold the the mixture together.
  6. Spoon the mixture into the cases and bake for 10-15 minutes.

Garden Mule Cocktail

 

Total Time:   7 minsgarden-moscow-mule-Slide1
Serves:   1

 

Ingredients

  • 4 slices cucumber
  • 16 blueberries
  • 6 mint leaves, plus a sprig for garnish
  • 60mls vodka
  • 30mls lime juice
  • ½ cup ginger beer – we recommend ‘Root.E.D.’ by Paracombe premium
  • Perry
  • 1 piece candied ginger

 

Instructions

  1. Put the cucumber, 8 blueberries and mint leaves in the bottom of a cocktail shaker.  Muddle until crushed and juicy.  Add a handful of ice, vodka and lime.  Cover shaker and shake for about 15 seconds, until the shaker develops a nice coat of condensation on the outside.
  2. Fill a Moscow mule mug with ice.  Strain the liquid from the shaker into the mug.  Top with ginger beer and 4 blueberries.  Thread 4 more blueberries and a piece of candied ginger onto a toothpick. Garnish with a sprig of mint and the toothpick of berries and ginger.

 

Recipe adapted from Something New for Dinner