LCBO Food & Drink Autumn 2022

COOKING WITH CIDER

Semi-sweet Cider Cider is reduced here by more than half to

concentrate the sweetness and flavours before being used in both the batter and glaze for these doughnut cakelets.

Brickworks Ciderhouse Queen Street 501

LCBO 413807, 473 mL, $3.50 If you like your

APPLE CIDER DOUGHNUT CAKELETS Cider doughnuts made easy using a mini Bundt pan mould. They’re amazingly light and airy, and the reduced hard cider gives them a crisp apple flavour. This recipe is tailored for a cast-aluminum mini Bundt pan with a 5-cup (1.25-L) total capacity. If your pan is different, adjust baking accordingly. 1 can (473 mL) Brickworks Ciderhouse Queen Street 501 Baking spray or softened butter for greasing pan 1 3/4 cups (425 mL) all-purpose flour 1 1/2 tsp (7 mL) baking powder 1/4 tsp (1 mL) baking soda 1/2 tsp (2 mL) fine salt 1 1/2 tsp (7 mL) ground cinnamon 1/2 tsp (2 mL) freshly ground nutmeg 1/4 tsp (1 mL) ground cardamom 1/2 cup (125 mL) sour cream, at room temperature cider on the sweet side, this can from Toronto’s Brickworks delivers the goods. Tasting like applesauce with a pinch of cinnamon, it has a fine mousse and enough body to stand up to spicier foods such as curries or barbecue. It’s also terrific with any apple-based dessert.

making sure grease lightly coats all the grooves.

Add half of flour mixture and beat until just combined. Add cider mixture and beat until uniform. Add remaining flour and beat until just combined. 7. Divide batter between cake moulds. Bake until a toothpick comes out clean, 22 to 25 minutes.

1/2 cup (125 mL) unsalted butter, softened 1/2 cup (125 mL) packed light brown sugar 1/4 cup (60 mL) sugar 2 eggs, at room temperature 1 tsp (5 mL) vanilla extract 1 cup (250 mL) icing sugar 2 tbsp (30 mL) corn syrup 1. Pour cider into a small pot and bring to a boil over medium-high heat. Boil until cider is reduced to about 3/4 cup (175 mL), 12 to 15 minutes. Cool and set aside.

4. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom in a medium bowl and stir with a fork to combine. Set aside. 5. Whisk 1/2 cup (125 mL) reduced cider into sour cream. Set aside. 6. Beat butter and sugars together with a handheld electric mixer until light and fluffy. (Alternatively, use a stand mixer fitted with a paddle.) Add eggs, one at a time, and beat until well-incorporated. Add vanilla.

Let cool in pan 10 minutes. Turn out onto a cooling rack.

8. Whisk icing sugar, corn syrup and just enough cider (2 to 3 tbsp/30 to 45 mL) to create a thick but pourable glaze. Drizzle all over warm cakelets. Let cool before serving.

2. Preheat oven to 350ºF (177ºC).

3. Grease a six-mould mini Bundt pan with baking spray or butter,

Makes 6 cakelets

156 FOOD & DRINK AUTUMN 2022