LCBO Food & Drink Holiday 2022

until mixture is a thick paste, about 3 minutes. Remove from heat and cool. 3. Heat 1/2 cup (125 mL) milk to 100°F (38°C). Remove from heat and stir in yeast. Let stand until mixture is foamy, about 5 minutes. 4. In a mixing bowl, mix remaining 2 2/3 cups (650 mL) flour, sugar, milk powder and salt. Set aside. 5. In bowl of a stand mixer fitted with hook attachment, combine egg, butter, flour paste, and milk-yeast mixture. Mix on low until combined. Slowly add dry ingredients. Once dough is shaggy, raise speed to medium-high. Mix until dough is smooth and pliable, about 5 minutes. 6. Form dough into a ball and transfer to an oiled bowl. Cover with plastic wrap and place in a warm area until dough increases in size by about one third, about 1 1/2 hours. 7. On a lightly floured work surface, divide dough into 9 equal portions. Roll each portion into a ball. Place all portions in a 10-inch (25-cm) cast-iron pan or a 9-inch (23-cm) square baking dish. 8. Cover with a dishtowel. Proof until dough balls increase in size by one third, about 1 hour. 9. When buns are almost done proofing, preheat oven to 350°F (177°C). 10. In a spice grinder, coarsely grind caraway and sea salt, 2 to 3 short pulses. 11. When buns have proofed, brush remaining 2 tbsp (30 mL) whole milk over buns and sprinkle with caraway salt. Bake until golden brown, 17 to 20 minutes. Remove from oven. Cool 10 minutes and serve warm with date butter.

jalapeño and add it to the bowl along with finely chopped cucumber, red onion, garlic, salt and vegetable oil. (Sauce will keep, covered and refrigerated, up to 6 hours.) 4. When ready to serve, transfer sauce to a serving bowl and hang shrimp around rim. Serve with tortilla chips.

CARAWAY SALTED MILK BUNS WITH DATE BUTTER These pillowy soft milk buns get a hint of spice from a topping of caraway seeds. For smearing, we’ve got a sweet-and-savoury date butter. If you have any date butter left over, it’s terrific with cheese and charcuterie. DATE BUTTER 3 tbsp (45 mL) unsalted butter, divided 1 cup (250 mL) diced onion 8 Medjool dates, pitted, roughly chopped 1/2 cup (125 mL) red wine 1/2 cup (125 mL) water 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) cayenne pepper MILK BUNS 3/4 cup + 2 tbsp (175 mL + 30 mL) whole milk, divided 1/4 cup (60 mL) water 2 2/3 cups + 1/4 cup (650 mL + 60mL) all-purpose flour, divided 2 tsp (10 mL) dry active yeast 1/4 cup (60 mL) sugar 1 tsp (5 mL) skim milk powder 1 tsp (5 mL) salt 1 egg 1/4 cup (60 mL) unsalted butter, melted, cooled 1 tbsp (15 mL) caraway seeds 1/2 tsp (2 mL) flaky sea salt, preferably Maldon 1. For the date butter, heat 1 tbsp (15 mL) butter in a medium frying pan over medium heat. Add onion. Cook, stirring occasionally, until translucent, about 7 minutes. Add dates and red wine. Cook, stirring occasionally until red wine has mostly evaporated, about 3 minutes. Add water, salt and cayenne. Cook until a loose paste forms, about 3 minutes. Stir in remaining 2 tbsp (30 mL) butter until incorporated. Remove from heat. Cool completely. (Date butter will keep, covered and refrigerated, up to 1 week. Serve at room temperature.) 2. For the buns, heat 1/4 cup (60 mL) milk, water and 1/4 cup (60 mL) flour in a small pot over medium heat. Whisk constantly

[ WHAT TO SERVE ] La Trappe Tripel LCBO 413575, 750 mL, $8.55 “Tripel” refers to a strong pale ale. This version’s spiced fruit flavours and malty sweetness enhance similar elements in these buns. Its subtle bittersweet finish and carbonation cleanse the palate. AGUACHILE SHRIMP COCKTAIL Aguachile is a Mexican dish of shrimp marinated in a zesty green sauce of jalapeño, cilantro and lime then served with cucumber and red onion. Inspired by these vibrant flavours, this shrimp cocktail replaces the classic red sauce with a verdant salsa. uncooked shrimp, peeled (tails left on), deveined 1 cup (250 mL) roughly chopped cilantro 1 cup (250 mL) roughly chopped English cucumber 2 jalapeño peppers, seeds and stems removed, divided 1/4 cup (60 mL) lime juice 1/2 cup (125 mL) finely chopped English cucumber 1/4 cup (60 mL) finely chopped red onion 1 garlic clove, minced 1/2 tsp (2 mL) salt 2 tbsp (30 mL) vegetable oil Tortilla chips for serving 3 bay leaves 1 lb (455 g) 21/25-count 1. Bring a large pot of salted water to a boil. Add bay leaves. Add shrimp, cover pot, and remove from heat. Let stand until shrimp are cooked through, about 5 minutes. Drain and plunge into a large bowl of ice water. Cool, drain and pat dry with paper towel. (Cooked shrimp will keep, covered and refrigerated, up to 2 days.) 2. In bowl of a food processor, combine cilantro, roughly chopped cucumber, 1 jalapeño and lime juice. Purée until smooth-ish, about 30 seconds.

Serves 6

[ WHAT TO SERVE ] Fielding Riesling VQA LCBO 146761, $16.95

Try this local Riesling. Its honey, pear and lime elements heighten the flavours in the dish. A hint of sweetness quells the spice, while the crisp acidity cleanses the palate.

BEET BLOOD ORANGE PUNCH

While beets aren’t a typical cocktail ingredient, they add earthiness and an intense fuchsia colour to this festive punch. Blood orange juice, ginger and honey all flatter the purple roots, while Prosecco tempers the sweetness and gives it a celebratory sparkle. 1/4 cup (60 mL) finely sliced ginger 1/4 cup (60 mL) honey 1/4 cup (60 mL) lemon juice 1 cup (250 mL) blood orange juice 1 1/2 cups (375 mL) beet juice 1/4 cup (60 mL) orange liqueur, such as Triple Sec or Cointreau 1 bottle (750 mL) Prosecco, chilled Thin blood orange wedges to garnish 1. In a 4-cup (1-L) glass jar, muddle ginger, honey and lemon juice. Stir in blood orange and beet juices. Cover and refrigerate up to 1 day. 2. When ready to serve, transfer juice mixture to a large pitcher. Stir in orange liqueur. Gently pour in Prosecco and lightly stir.

3. Serve over ice and garnish with blood orange wedges.

3. Transfer mixture to a medium bowl. Finely chop the remaining

Serves 9

Makes 6 to 8 drinks

FOOD & DRINK HOLIDAY 2022 229

PLEASE ENJOY FOOD & DRINK RESPONSIBLY