LCBO Food & Drink Holiday 2021

REDWINE HOT CHOCOLATE We know red wine pairs well with dark choco- late, so why not incorporate the two into one cozy hot chocolate? This is a decadent adult version of a childhood favourite that uses lightly sweetened Parisian-style hot chocolate for the base. It is the perfect drink for dipping Cinnamon Sugar Doughnut Bites into. 1 1/2 cups (375 mL) whole milk 1/2 cup (125 mL) half & half cream 2 tbsp (30 mL) granulated sugar 8 oz (225 g) good-quality 70% dark chocolate, finely chopped 1 tsp (5 mL) pure vanilla extract 3/4 cup (175 mL) Merlot, such as Beringer Founders’ Estate Merlot ( LCBO 534255, $16.95) 1 In a saucepan over low heat, whisk together milk, cream and sugar. Bring to a gentle sim- mer (do not boil) and remove from heat. 2 Whisk in chocolate, vanilla and Merlot. 3 Divide between 2 mugs. Top with whipped cream and garnish with shaved chocolate. CRANBERRY LIME GIN SMASH Cranberry and lime is a classic flavour combi- nation, but the inclusion of juniper from the gin makes this the most refreshing winter cocktail. It also looks perfectly festive and would make for a great signature cocktail at your next holiday gathering. 3 fresh mint leaves, torn, plus more for garnish 1 tsp (5 mL) granulated sugar 1 1/2 oz gin, such as Tanqueray Dry Gin Whipped cream for topping Shaved chocolate for garnish Serves 2

CINNAMON SUGAR DOUGHNUT BITES Doughnut bites are an easy alternative to frying up full-size doughnuts at home: no deep-fryer required, just a simple one-bowl batter that comes together within minutes. However, it is important to use a thermometer to keep a con- sistent temperature and ensure the doughnut bites cook evenly. Similar to dipping churros in a warm chocolate sauce, these doughnut bites taste great dipped in Red Wine Hot Chocolate. Canola oil for frying 1/4 cup (60 mL) unsalted butter, melted 1/2 cup (125 mL) packed light brown sugar 1 large egg, whisked 1 tsp (5 mL) pure vanilla extract 1/2 cup (125 mL) whole milk 1 1/2 cups (375 mL) all-purpose flour 1/2 tsp (2 mL) fine salt 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) ground cinnamon 1/4 tsp (1 mL) ground nutmeg Cinnamon sugar (1 cup/250 mL sugar + 2 tbsp/30 mL ground cinnamon) for rolling 1 Fit a heavy-bottomed pot with a deep-fry or candy thermometer and pour in oil to come 2 inches (5 cm) up side of pot. Heat oil over medium heat until thermometer reaches 350°F (177°C). 2 As oil heats up, prepare batter. In a mixing bowl, whisk together butter, brown sugar, egg, vanilla and milk until well-blended. 3 Sift in flour, salt, baking powder, cinnamon and nutmeg. Stir until batter comes together. 4 When oil reaches 350°F (177°C), spoon in batter, using heaping 1 tbsp (15 mL) per dough- nut. Make 3 or 4 doughnut bites at a time. For evenly sized doughnuts, use a 3/4 to 1 oz ice cream scoop. Cook for 3 to 4 minutes, until golden brown and cooked through. 5 Use a slotted spoon to remove doughnut bites and transfer to a plate lined with paper towel. Roll in cinnamon sugar while doughnuts are still warm. Repeat until no more batter remains.

BRIE-STUFFED PRETZEL BITES These pretzel bites are like little pockets of heav- en! Each bite oozes with the creaminess of warm brie cheese. Enjoy them as is or serve them alongside your favourite jams and marmalades. 1 1/2 cups (375 mL) warm-to-touch water 2 1/4 tsp (11 mL) instant yeast 2 tbsp (30 mL) honey 2 tsp (10 mL) fine salt 1/2 cup (125 mL) unsalted butter, melted and cooled 4 cups (1 L) all-purpose flour 8 oz (225 g) brie cheese, cut into 24 cubes 1 In the bowl of a stand mixer fitted with the dough hook attachment, whisk together water, yeast and honey. Let stand for 5 minutes to allow yeast to activate. 2 With the mixer on low speed, add salt, but- ter and flour, 1 cup (250 mL) at a time. Knead until dough becomes smooth and elastic, about 5 minutes. 3 Shape into a ball and transfer to a lightly greased bowl. Cover with a damp towel and let rest until dough doubles in size, about 2 hours. 4 Preheat oven to 400°F (204°C). Line 2 bak- ing sheets with parchment paper. Set aside until ready to use. 5 Divide dough into 24 evenly sized rounds. Roll each round into a flat disc and place 1 cube of cheese in centre. Fold dough around cheese and pinch edges together to seal. Repeat this step with each round. 6 Bring a large pot of water to a boil and whisk in baking soda. Using a slotted spoon, boil each dough ball for 30 seconds, working in batches of 3 or 4 at a time. 7 Transfer to prepared baking sheets. Brush generously with egg and sprinkle with flaked salt. 8 Bake for 18 to 20 minutes, until golden brown. Serves 6 to 8 1/2 cup (125 mL) baking soda 1 large egg, lightly beaten Flaked salt for topping

( LCBO 2691, $30.95) Juice from 1/2 lime Crushed ice for serving 1 tbsp (15 mL) frozen cranberries 2 oz cranberry juice

Sparkling water to finish Lime wedges for garnish

1 To a cocktail glass, add 3 mint leaves, sugar, gin and lime juice. Use a muddler to release flavour of fresh mint. 2 Fill glass with crushed ice and frozen cran­ berries. Add cranberry juice and top with a splash of sparkling water. Garnish with lime and fresh mint.

Makes 1 drink

Makes 16 to 20 doughnut bites

280

HOLIDAY 2021 FOOD & DRINK