LCBO Food & Drink Autumn 2023

(The filled ramekins will keep, covered and refrigerated, for up to 3 hours. But be sure to let them come to room temperature—an important step to prevent ramekins from cracking—before baking.) 5. Bake on middle rack until still runny in mid dles, about 8 minutes. Remove from oven and cool 1 minute, blotting bubbling butter around rims with a folded paper towel. Working one at a time, place an inverted dessert plate over a ramekin. Using an oven mitt or old winter glove to hold ramekin, carefully flip. Slowly and carefully lift up ramekin to unmould. Serve immediately with ice cream and chopped spicy candied peanuts.

NATURALLY AGED, SUSTAINABLY CRAFTED RUM

ESPRESSO LAVA CAKES WITH VANILLA ICE CREAM

Said to be created by chef Jean-Georges Vongerichten, molten chocolate cakes were the dessert of the late nineties and early aughts. This version sticks pretty close to the original recipe, adding espresso powder for a deeper flavour. Paired with vanilla ice cream and crunchy candied peanuts, it’s a memor able finish to any dinner party. 1/2 cup (125 mL) unsalted butter, softened, plus more for greasing 3 tbsp (45 mL) all-purpose flour, sifted, divided 1 tbsp (15 mL) unsweetened cocoa powder, sifted 6 oz (170 g) bittersweet (70%) chocolate, chopped 2 large eggs, at room temperature 2 large egg yolks, at room temperature 1/4 cup (60 mL) sugar 1 tbsp (15 mL) instant espresso powder Vanilla ice cream, for serving Chopped Spicy Candied Peanuts (recipe follows) to garnish 2. Generously butter six 4-oz (1/2-cup/125-mL) ramekins. In a small bowl, mix 1 tbsp (15 mL) flour with cocoa powder. Use mixture to dust insides of ramekins, tapping out excess. Place ramekins on a parchment-lined baking sheet. 3. Place 1/2 cup (125 mL) butter and 6 oz (170 g) chocolate in a medium-size heatproof bowl fit ted over a pan of gently simmering water. Stir occasionally until melted and smooth. Remove from heat. 4. In a medium-size mixing bowl, vigorously whisk eggs, yolks and sugar until pale and thickened, about 2 minutes. Using a silicone spatula, gently fold in chocolate mixture until combined. Sprinkle remaining 2 tbsp (30 mL) flour and espresso powder over and gently fold in. Divide between ramekins with a spoon. 1. Preheat oven to 450°F (232°C).

Serves 6

WHAT TO SERVE Baileys Original Irish Cream LCBO 5959, $32.40

The great Irish liqueur is always in style. Flavours of coffee, hazelnut and chocolate connect remarkably well with this dessert for a beautiful match.

SPICY CANDIED PEANUTS The original salty-sweet snack, candied peanuts get a fiery boost of cayenne pepper. There are a few stages of the process where it gets messy and looks like it’s going wrong, but don’t fret: it comes together in the end. 2 cups (500 mL) unsalted roasted peanuts 1 cup (250 mL) sugar 1/3 cup (80 mL) water Flaky sea salt and cayenne pepper to taste 1. Place peanuts, sugar and water in a large, heavy-duty frying pan (not nonstick) over medium heat. Cook, stirring occasionally, until water evaporates and sugar becomes sandy, about 15 minutes. Continue to cook, stirring often—the sugar will melt and caramelize—to coat peanuts in caramel syrup. When you see a few peanuts start to scorch, reduce heat to medium-low. (If it starts to smoke, remove pan from heat and keep stirring.) Cook, stirring constantly, until nuts are beautifully caramel ized—it should take another 12 to 15 minutes from the sandy stage. Remove from heat and season with salt and cayenne. Transfer to a parchment-lined baking sheet. 2. When cool enough to handle, break apart clusters. Cool completely. Store in an airtight container in a cool, dark place for up to 2 weeks.

#158014 @ FLORDECANACANADA PLEASE ENJOY RESPONSIBLY. FLOR DE CAÑA® RUM, © 2023 IMPORTED BY PMA CANADA, OAKVILLE, ON.

Makes 3 cups

FOOD & DRINK AUTUMN 2023 181