Posts Tagged ‘Celebrate’

Tuscan Pear Cocktail

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 45mls Eau De Vie de Poire Williams by Paracombe Premium Perry
  • 25mls limoncello
  • 25mls ginger liqueur
  • 15mls simple syrup
  • 45mls orange juice
  • Garnish: mint leaves
  • Garnish: dried pears

 

Instructions

  1. Pour all of the ingredients into a cocktail shaker filled with ice.
  2. Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
  3. Strain into an old-fashioned glass rimmed with sugar and filled with crushed ice.
  4. Garnish with mint leaves and dried pears.

 

Cocktail adapted from thespruceeats.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

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

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

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

Peary Bird Cocktail

 

Total Time:   3 mins
Serves:   1

 

Ingredients

  • 3 barspoons of diced pear
  • 45mls of Eau de Vie by Paracombe Premium Perry
  • 15mls Tuaca
  • 15mls Benedictine
  • 10mls simple syrup
  • Pinch of ground nutmeg
  • Orange peel for garnish

 

Instructions

  1. 1. In a cocktail shaker, mix pear, nutmeg and simple syrup.
  2. Add Eau de Vie, Tuaca and Benedictine.  Top with ice.
  3. Shake vigorously.
  4. Double strain into a cocktail glass.
  5. Garnish with flamed orange zest.

 

Cocktail adapted from thespruce.com

Pear and Eau de Vie Cocktail

 

Total Time:   30 mins
Serves:   4

 

Ingredients

  • 1 ripe pear
  • 1 lemon juiced
  • 75ml Eau de Vie by Paracombe Premium Perry
  • 25ml hazelnut liqueur
  • handful of ice
  • 500ml basket pressed pear juice by Paracombe Premium Perry

 

Instructions

  1. Put the pear through a spiralizer to create long spaghetti-like strands.  If you don’t have a spiralizer, slice the pear into thin ribbons with a vegetable peeler, then cut the ribbons into thinner strips.
  2. Line up 4 tumblers and put 3-4 strands of pear in each one.  Divide the lemon juice between the glasses to coat the pear strands and stop them discolouring while you make the cocktail.
  3. Pour the Eau de Vie and hazelnut liqueur into a cocktail shaker.  Add a handful of ice and shake until the outside of the cocktail shaker starts to frost, then strain into the glasses.  Top with the pressed pear juice divided between the 4 glasses.

 

Cocktail adapted from bbcgoodfood.com

The Autumn Pearthe-autumn-pear-9

 

Total Time:   5mins
Serves:   2

 

Ingredients

  • 60mls bourbon
  • 30mls cardamom clove syrup
  • 45mls Perry, we recommend ‘Perfect 5’ by Paracombe Premium Perry
  • 22mls lemon juice
  • 3-4 drops of bitters
  • Cinnamon and sugar mixed together for rimming

 

Instructions

  1. Combine all ingredients in a shaker and stir to combine.
  2. Pour over ice in cinnamon sugar rimmed glass.

 

Cocktail adapted from gastronomblog.com

Bourbon Maple Apple Cider

 

Total Time:   5mins
Serves:   2

 

Ingredients

  • 170mls Bourbon
  • 4 teaspoons fresh lemon juice
  • 4-6 teaspoons pure maple syrup to taste
  • 1 cup cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • apple slices for garnish
  • ice

 

Instructions

  1. Fill glasses and a cocktail shaker with ice.  To shaker, add bourbon, lemon juice, maple syrup and apple cider; shake vigorously.
  2. Strain into glasses and garnish each with a slice of apple.  Enjoy!

 

Cocktail adapted from freutcake.com