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Foodie Friday! Perry Pound Cake

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

By |2016-09-08T23:31:26+09:30September 8, 2016|Foodie Friday|0 Comments

Friday Shake Up! Salty Maple Buttered Perry Cocktail

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

By |2016-09-02T11:11:35+09:30September 2, 2016|Friday Shake Up!|0 Comments

Foodie Friday! Butternut Pumpkin Turkey Roulade with Perry Gravy

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

By |2016-08-25T23:38:13+09:30August 25, 2016|Foodie Friday|0 Comments

Friday Shake Up! Peppery Ginger Perry Cocktail

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

By |2016-08-11T23:36:48+09:30August 11, 2016|Friday Shake Up!|0 Comments

Foodie Friday! Soft Perry Caramels

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

By |2016-08-04T23:35:19+09:30August 4, 2016|Foodie Friday|0 Comments

Foodie Friday! Slow Cooked Perry Pulled Pork

Slow Cooked Perry Pulled PorkSlow Cooked Perry Pulled Pork

 

Preparation Time:   5mins
Cooking  Time:   4-5hrs

 

Ingredients

  • 2-2.5kg pork shoulder, bone-in
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1 onion, sliced
  • 1 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry

 

Instructions

  1. Add sliced onions to the bottom of a 5-6L slow cooker bowl.  Place the pork shoulder on top of the onions.  Sprinkle with seasonings and garlic.  Pour Perry over the pork shoulder and seasonings.  Cover and cook on high for 4-5 hours, or low for 8-10 hours.  Pork is ready when the internal temperature reaches at least 145 degrees F.  Carefully remove Pork from the slow cooker.  Shred by hand using forks.
  2. If desired , return shredded pork to slow cooker to absorb the juices.  Serve with cooked onion slices.

 

Recipe adapted from bakedbyrachel.com

By |2016-07-22T00:21:13+09:30July 22, 2016|Foodie Friday|0 Comments

Friday Shake Up! Orchard Boulevardier Cocktail

Orchard Boulevardier CocktailOrchard-Boulevardier-Cocktail

 

Total Time:   5 mins
Serves:   2

 

Ingredients

  • 240mls Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 120mls rye whiskey
  • 60mls Campari
  • 60mls sweet vermouth
  • Garnish: 2 orange twists

 

Instructions

  1. Bring Perry to a simmer in a medium saucepan.  Add rye, Campari and vermouth, stir until warm.
  2. Divide between two heatproof mugs or glass serving glasses, garnish with orange twist and serve immediately.

 

Recipe adapted from seriouseats.com

By |2016-07-15T03:54:00+09:30July 15, 2016|Friday Shake Up!|0 Comments

Foodie Friday! Pork Cutlets with Perry Sauce

Pork Cutlets with Perry Sauce

 

Cooking and Preparation Time:   30minsPork Cutlets
Serves:  4

 

Ingredients

  • 500g baby red potatoes
  • 3 tbsp. canola oil
  • 700g pork cutlets
  • 1 1/4 cups Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • 2 tsp Dijon Mustard
  • 6 cups shredded red cabbage
  • 1 Beurre Bosc Pear

 

Instructions

  1. Place potatoes in a medium saucepan, cover with water, and bring to a boil.  Cook for 8 minutes, then drain.
  2. In a non-stick frying pan, heat 1 tablespoon canola oil over medium-high heat.  Add potatoes and cook, stirring until browned, 5 minutes; remove from heat.
  3. Sprinkle cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper.  In same frying pan, heat 1 tablespoon canola oil over medium-high heat.  Add cutlets; cook until browned all over, 3 minutes.  Remove from skillet.  Add 1 cup of the Perry; increase heat to high and cook until thickened, 2 minutes.  Stir in mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. In a second frying pan, heat remaining 1 tablespoon oil over medium-high heat and cook cabbage, pear, 1/2 teaspoon salt, and 1/4 teaspoon pepper until crisp-tender, about 3 minutes.  Pour in remaining 1/4 cup Perry and cook 1 minute.
  5. Place cutlets on plates; spoon sauce over pork.  Serve with potatoes and cabbage.

 

Recipe sourced from delish.com

By |2016-06-30T23:24:29+09:30June 30, 2016|Foodie Friday|0 Comments

Friday Shake Up! The Snakebite (Guinness and Perry Cocktail)

The Snakebite (Guinness and Perry Cocktail)

 

Total Time:   3 minsSnakebite-Guinness-and-Pear-Cider-121-titled-e1447132033221
Serves:   8

 

Ingredients

  • 4  cans Guinness Draught
  • 4 bottles ‘Perfect 5’ by Paracombe Premium Perry

 

Instructions

  1. Fill a tall beer glass half full with the Perry.  Insert a the back side of a spoon into the glass, with the tip touching the inside of the glass above the Perry.  Gently and slowly pour the Guinness over the spoon and allow it to pour down over the Perry.
  2. Give the cocktail a moment to settle and serve.

 

Recipe adapted from fromvalerieskitchen.com

By |2016-06-17T07:06:41+09:30June 17, 2016|Friday Shake Up!|0 Comments

Foodie Friday! Pumpkin and Perry Oatmeal Crème Pies

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

By |2016-06-10T00:24:22+09:30June 10, 2016|Foodie Friday|0 Comments

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