Posts Tagged ‘Recipe’
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
Pom Poire Cocktail
Total Time: 5 mins
- 60mls pomegranate juice
- 60mls ginger liqueur
- 30mls apple brandy
- 60mls original Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
- Fill a cocktail shaker with ice.
- Add the pomegranate juice, ginger liqueur and apple brandy. Shake until well-chilled, about 20 seconds. Strain evenly into two coupe glasses.
- Top each glass with 30mls of Perry and serve.
Cocktail adapted from seriouseats.com
Flourless Chocolate & Pear Cake
Preparation and Cooking Time: 1hr
- 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
- 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.
- 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.
- 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
Eve’s Addiction Cocktail
Total Time: 40 mins
- 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
- 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.
- 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
Salty Maple Buttered Perry Cocktail
Total Time: 10ins
- 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
- Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt.
- Combine the butter, maple syrup and vanilla bean seeds in small bowl. Set aside.
- 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 Gravy
Cooking and Preparation Time: 2hrs
- 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
- 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.
- 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.
- Season each breast on both sides with salt and pepper.
- 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.
- In a medium oven-proof skillet heat remaining oil over a medium-high heat. Brown turkey on all sides.
- 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.
- Once turkey is fully cooked, transfer breasts to a plate and cover with foil while you make the gravy.
- 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.
- Slice turkey into one inch pieces and serve with gravy.
Recipe adapted from cookingforkeeps.com
Peppery Ginger Perry Cocktail
Total Time: 10 mins
- 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
- Bring Perry and bourbon to a simmer in small saucepan. Stir in ginger liqueur and add lemon juice to taste.
- Divide cherries between 2 heatproof glasses or mugs and pour in Perry combination.
- Sprinkle with pepper and serve immediately.
Recipe adapted from seriouseats.com