Posts Tagged ‘Recipe’
90mls freshly squeezed orange juice
90mls Perry – Paracombe Premium Perry ‘Eighty 4’
1 teaspoon Domaine de Canton Ginger Liqueur (optional)
Garnish: Small orange wedge
- Before building the cocktail, make sure the orange juice and Perry are both well chilled.
- Pour 90mls of orange juice into Champagne flute. Add ginger liqueur to the orange juice and stir well.
- Tilt the flute on an angle and fill with 90mls Perry.
- Gently stir, garnish with orange wedge, and serve immediately.
Recipe adapted from Seriouseats
New England Pear Perry Cake
- 1 cup Paracombe Premium Perry ‘Mysterious One’
- 2 cups Beurre Bosc Pears (3 large or 4 small pears)
- 1 whole lemon
- ¼ cup softened butter (4 tablespoons or half a stick)
- 1 cup caster sugar
- 2 eggs
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup heavy cream
- Enough butter to grease a 9×9-inch baking pan
- 1 teaspoon cinnamon
- 3 tablespoons granulated sugar
For the glaze:
- 1 cup Paracombe Premium Perry ‘Mysterious One’
- 1 cup icing sugar
- 1-2 tablespoons heavy cream or milk
- Vanilla Ice Cream, optional for serving
- Place the first cup of Perry on the stove and bring to a boil and boil until reduced to ¼ cup. Set aside to cool.
- Core and peel the pears and then cut each into 16 slices (fewer slices if using smaller pears). Have a bowl of water that has a whole lemon squeezed into it. Place pears into water and then onto a plate to dry and set aside. This will keep them from turning brown.
- Preheat oven to 350 degrees
- In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well mixed.
- With the mixer running, add one egg at a time beating until smooth. Scrap sides and beat until light and fluffy, about three minutes.
- In a medium bowl, sift flour, baking powder, baking soda and salt.
- Measure out cream and add cooled reduced Perry to cream.
- With the mixer on low, alternate adding the flour mixture and the cream/perry mixture until well combined. Scrape sides and mix until smooth.
- Grease a 9X9 square pan liberally with butter and pour in the batter.
- Arrange the pears, outer edges up into the top of the batter.
- In a small bowl or cup, mix the sugar with cinnamon and sprinkle over the top of the cake and place in the oven for 50-60 minutes or until a toothpick inserted into center comes out clean.
- While the cake is baking, make the glaze.
- Place the second cup of Perry on the stove as before only reduce down to two tablespoons. Watch it that it doesn’t evaporate too far.
- Place the icing sugar in a small bowl and add the reduced Perry along with one tablespoon of milk or cream and stir. Add the last tablespoon of milk or cream a little at a time until desired consistency. It should be thick but runny enough to drizzle off the end of a spoon.
- When the cake comes out of the oven, cool to room temperature and cut into nine squares.
- Drizzle the glaze over each portion letting it run down the sides and serve.
- Serve with vanilla ice cream if desired.
Recipe adapted from A Family Feast
Perry-Cinnamon Ice Cream
2 cups Paracombe Premium Perry
3/4 cup evaporated cane juice or sugar
1 stick cinnamon
2 cups milk
2 cups heavy cream
1⁄4 tsp. ground cinnamon
6 egg yolks
- Whisk Perry, cane juice or sugar, and cinnamon stick in a 4L saucepan over medium-high heat; bring to a boil, and cook, stirring occasionally, until reduced to 2⁄3 cup, about 25 minutes; remove from heat and discard cinnamon stick. Stir in milk and cream until smooth and then add ground cinnamon and egg yolks; whisk until smooth. Return saucepan to medium heat and cook, stirring often, until mixture thickens and coats the back of a spoon, about 20 minutes. Pour custard through a fine strainer into a medium bowl,and let cool; refrigerate until chilled.
- Process chilled custard in an ice cream maker according to manufacturer’s instructions. Transfer to a storage container and freeze until firm, at least 4 hours.
Recipe adapted from SAVEUR
Pears poached in perry, cardamom and chilli syrup with salted caramel sauce
For the poached pears
750ml Paracombe Premium Perry ‘Mysterious One’
175g golden caster sugar
1 inch piece fresh root ginger, peeled and sliced
1 large cinnamon stick
1 small red birds’-eye chilli
10 cardamom pods
1 vanilla pod, split in half, seeds scraped out using a knife
4 firm Beurre Bosc pears, peeled, stalks intact
For the salted caramel sauce
300ml whipping cream
1 tsp sea salt crystals
- For the poached pears, find a saucepan large enough to fit the four pears snugly.
- Add the Perry, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat.
- Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely.
- Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan.
- Return the pan to the heat and bring the mixture to a simmer. Continue to simmer for 35-45 minutes, or until the pears are just tender.
- Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days).
- When ready to serve the pears, strain 200ml of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick).
- Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half.
- Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals.
- To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce.
Recipe adapted from BBC.co.uk
Total Time: 1hr 20mins (Prep: 15mins, Cook: 1hr 5mins)
2½ cups flour
1 tsp. dry mustard powder
½ tsp. lemon zest
½ tsp. kosher salt, plus more to taste
16 tbsp. unsalted butter, cubed and chilled
Juice of 1 lemon
1½ cups finely chopped russet potatoes
2 tbsp. canola oil
700grams ground pork
6 cloves garlic, minced
2 small yellow onions, finely chopped
1 medium carrot, finely chopped
½ cup Paracombe Premium Perry ‘The Berg’
½ tsp. celery seed
½ tsp. ground cloves
½ tsp. ground nutmeg
½ tsp. ground cinnamon
½ tsp. ground ginger
2 bay leaves
Freshly ground black pepper, to taste
1 egg, mixed with 2 tbsp. milk, for egg wash
- Whisk together flour, mustard, zest and salt in bowl; add butter and using your fingers, rub mixture until pea-size crumbles form. Add lemon juice and 7 tbsp. ice-cold water and stir with a fork until dough just comes together. Transfer to a work surface and form into a ball; halve and form each half into a disk. Wrap disks in plastic wrap and refrigerate for 1 hour.
- Meanwhile, bring a 4L saucepan of water to a boil; add potatoes and cook until tender, about 6 minutes. Drain, and mash until smooth; set aside. Heat oil in a 4L. saucepan over medium-high heat. Add pork and cook, stirring, until no longer pink, about 4 minutes. Add garlic, onions and carrot, and cook, stirring, until soft and pork is well browned, about 20 minutes. Add Perry, celery seed, cloves, nutmeg, cinnamon, ginger, bay leaves and pepper, and cook until all liquid is evaporated, about 3 minutes. Remove from heat, and stir in mashed potatoes; let filling cool completely.
- Heat oven to 400°. Place 1 dough disk on a lightly floured work surface and using a rolling pin, roll until ¼ inch thick. Transfer to a 9 inch pie dish and let excess hang over edge; pour filling into pie dish and smooth top. Roll remaining dough disk until ¼ inch thick and place over filling. Trim dough sheets to within 1 inch of edge of pie dish, fold edge underneath itself and crimp with your fingers or a fork, if you like. Brush with egg wash and using a paring knife, cut four 2 inch slits in the top of the pie. Bake until pastry is golden brown and filling is heated through, about 50 minutes.
Recipe adapted from SAVEUR
Cinnamon Sugar-Perry Donuts
1 3⁄4 cups (7 3⁄4 oz.) all-purpose flour, sifted
1⁄4 cup (1 1⁄8 oz.) whole wheat graham flour
3 1⁄2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1⁄2 tsp. kosher salt
2 tbsp. unsalted butter
1 1⁄2 cups sugar
2 egg yolks
1 tsp. vanilla extract
1⁄4 cup Paracombe Premium Perry ‘Mysterious One’
1⁄4 cup buttermilk
Canola oil, for forming and frying
- Whisk flours, 2 tsp. cinnamon, baking powder, soda and salt in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1⁄2 cup sugar until fluffy. Add yolks, vanilla, Perry and buttermilk; mix until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.
- Combine remaining cinnamon and sugar in a bowl; set aside. Heat 2 inch oil in a 6L saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about 1⁄4 cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1 1⁄2 inch hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough. Let donuts cool completely; toss in cinnamon-sugar mixture.
Recipe adapted from SAVEUR
SZÉKELYALMÁS (Pork with Pears and Perry Cream Sauce)
1⁄3 cup olive oil
4 tbsp. unsalted butter
700grans pork loin, cut into 1⁄4 inch thick slices
Kosher salt and freshly ground black pepper, to taste
1⁄2 cup flour
3 Beurre Bosc Pears, peeled, cored and cut into 8 wedges each
3 cloves garlic, finely chopped
1 large onion, finely chopped
1⁄2 red Holland chile, stemmed, seeded, and minced
1 1⁄2 cups Paracombe Premium Perry ‘The Berg’
1 cup chicken stock
1⁄2 cup heavy cream
1⁄4 cup Dijon mustard
1 tbsp. finely chopped marjoram
1 tbsp. finely chopped parsley
Cooked white rice, for serving
- Heat 2 tbsp. each oil and butter in a 12″ skillet over medium-high heat. Season pork on both sides with salt and pepper and dredge half the pieces in flour; add to skillet and cook, turning once, until lightly browned on both sides, about 1 minute. Transfer to a plate and set aside; repeat with 2 tbsp. oil, remaining butter and remaining pork and flour; transfer all pork to plate.
- Return skillet to heat and add remaining oil; add pears, garlic, onion and chile, and cook, stirring occasionally, until soft, about 3 minutes. Add Perry and cook until reduced by half, about 5 minutes. Add stock, cream and mustard, and bring to a boil; return pork to skillet, and add marjoram. Reduce heat to medium and cook until pork is cooked through and sauce has thickened, about 3 minutes. Season with salt and pepper and sprinkle with parsley; serve with rice.
Recipe adapted from SAVEUR
Perry, Mustard & Herb Chicken
1 tbsp olive oil
750g skinless and boneless chicken thighs, cut into large chunks
2 onions, thickly sliced
2 garlic cloves, thinly sliced
400ml ‘Perfect 5’ Paracombe Premium Perry
175g half-fat crème fraîche
2 tbsp wholegrain mustard
small pack parsley, chopped
few thyme sprigs, leaves picked, about ½ tbsp.
cooked rice and Tenderstem broccoli, to serve
- Heat the oil in a large lidded non-stick pan (we used a wide, high-sided frying pan) and cook the chicken for 3-4 mins on each side until browned. Remove with a slotted spoon, then add the onions to the pan. Cook for 3 mins, then stir in the garlic and cook for 1 min more. Pour in the Perry and bring to the boil. Return the chicken to the pan, cover with a lid and simmer for 10 mins.
- After 10 mins, remove the lid and stir in the crème fraîche, mustard and herbs. Bubble for another 5 mins, then season. Serve with rice and Tenderstem broccoli.
Recipe adapted from Good Food magazine, February 2014
Winter Pear, Apple and Cranberry Sangria
Total Time: 10 mins prep + chill time
- 1 bottle (750mL) sparkling wine, or try with two bottles of sweet Paracombe Premium Perry
- 1 cup sparkling water
- 1/4 cup dark rum
- 3/4 cup apple juice
- 2 cinnamon sticks
- 1 Chamberlain Orchard Bartlett pear, cored, halved, and chopped
- 1/2 cup fresh cranberries
- 2 tablespoons sugar
- Chop fruit and combine with cranberries and cinnamon stick in bottom of pitcher.
- Combine liquid and cinnamon. Pour over fruit. Stir well.
- Chill for a few hours or overnight. Stir again.
Recipe adapted from Luci’s Morsels.
Photo by Luci’s Morsels.
Mulled Pear & Ginger
If you’re not a fan of mulled wine or fancy something different, this deeply spiced pear and rum drink will warm you up nicely this winter.
- 2 litres Chamberlain Orchards Pear juice (Available from Paracombe Premium Perry, if you fancy something different!)
- 2 thumb-sized Ginger pieces, sliced
- 2 ripe Josephine pears, sliced
- 2 cinnamon sticks, plus extra to serve
- 4 cardamom pods
- 3 tbsp Light brown sugar
- Juice of 4 limes, zest of 2
- 500ml Bacardi Oro, or rum of your choice
- Pour the pear juice into your biggest pan then add the ginger, pears, cinnamon, cardamom and sugar.
- Add the zest and juice of the limes, bring everything to the boil and simmer until all of the sugar has dissolved.
- Serve warm in glasses or mugs, with a good shot of spiced rum and a cinnamon stick.
Adapted from Jamie Oliver’s Drinks Tube.