LCBO Food & Drink Holiday 2022

remaining icing on top of one cake layer. Top with remaining shredded coconut from tray. 7. Combine cream, icing sugar and vanilla extract in bowl of a stand mixer fitted with whisk. Whip on high speed until cream holds stiff peaks, 2 to 3 minutes. Fold in remaining 1/4 cup (60 mL) coconut. stand or plate. Evenly spread with raspberry jam to edges. Top with whipped cream. Sandwich with top cake layer with iced side facing up, pressing gently. Refrigerate until ready to serve, up to 3 days. 8. Place cake layer without frosting on top of a cake [ WHAT TO SERVE ] Jackson-Triggs Reserve Vidal Icewine VQA VINTAGES ESSENTIALS 389411, 375 mL, $39.95 Vidal icewine’s balanced sweetness complements the cake’s mildly sweet coconut and bittersweet chocolate components. The wine’s acidity helps to offset the density of the dessert. Serves 10

mixture into egg mixture. Using a silicone spatula, gently fold in flour mixture. Fold in melted butter until combined. 4. Divide batter evenly between prepared pans and smooth tops. Bake in centre of oven until tops are golden brown and a toothpick inserted into centres comes out clean, 23 to 27 minutes. Transfer to wire rack and cool completely. Once cool, run knife around edge of cakes to loosen, invert on a wire rack. 5. For the icing, combine butter, icing sugar and milk in bowl of a stand mixer fitted with paddle. Beat on medium-high until light and fluffy, about 3 minutes. Add chocolate and beat to combine, about 1 minute, scraping down sides of bowl as needed. 6. To assemble, spread out 3/4 cup (175 mL) coconut on a small baking sheet. Thinly ice sides of both cakes with chocolate icing using a palette knife or butter knife. (It helps to hold the cake in your hand and rotate while icing.) Once coated, roll the cake like a wheel in coconut, pressing to stick. Repeat with second layer. Evenly spread

Taste of the Tropics from page 73

Brews Worthy From page 205

COCONUT LAMINGTON LAYER CAKE Fondly known as a lamo, a lamington is a beloved

TRUFFLED PARTY MIX The heady aroma of truffle

lifts this snack mix into the next stratosphere. Truffle products can easily be found online or in larger grocery stores. (The truffle chips, oil and salt used for this recipe were all found at Loblaws.) 3 cups (750 mL) truffle-flavoured potato chips, or regular kettle chips 3 cups (750 mL) mini pretzels 3 cups (750 mL) mini Triscuits 3 cups (750 mL) Cheez-It crackers 2 cups (500 mL) bagel chips 2 cups (500 mL) Whisps Parmesan cheese crisps 2 cups (500 mL) root vegetable chips 2 cups (500 mL) mixed nuts 3/4 cup (175 mL) melted butter 1/3 cup (80 mL) Worcestershire sauce

Australian pastry consisting of a cube of cake dipped in chocolate icing and coated in desiccated coconut. This version turns it into a dreamy layer cake filled with cool whipped cream and tart raspberry jam. CAKE 1 cup (250 mL) granulated sugar 5 large eggs, at room temperature 2 tsp (10 mL) vanilla extract 1 cup (250 mL) all-purpose flour (spooned and levelled) 1 tsp (5 mL) baking powder 1/4 tsp (1 mL) salt 1/4 cup (60 mL) unsalted butter, melted, cooled slightly CHOCOLATE ICING 1/2 cup (125 mL) unsalted butter, at room temperature 3/4 cup (175 mL) icing sugar 1 tbsp (15 mL) whipping cream or milk 2 oz (55 g) dark (70 per cent) chocolate, melted, cooled ASSEMBLY 1 cup (250 mL) sweetened shredded coconut, divided 1 cup (250 mL) whipping cream 1 tbsp (15 mL) icing sugar 1 tsp (5 mL) pure vanilla extract 3 tbsp (45 mL) raspberry jam 1. Preheat oven to 350°F (177°C). Grease bottoms of two 8-inch (20-cm) round cake pans, but leave sides ungreased. Line bottoms with rounds of parchment paper. 2. For the cake, combine sugar, eggs and vanilla in bowl of a stand mixer fitted with whisk. Beat on high speed until tripled in volume and very pale, 7 to 8 minutes. Stop machine.

2 tbsp (30 mL) truffle oil 1 tsp (5 mL) garlic powder 1 tsp (5 mL) onion powder 2 tsp (10 mL) truffle salt

1. Preheat oven to 250°F (121°C).

2. In a very large bowl, add potato chips, mini pretzels, mini Triscuits, Cheez-Its, bagel chips, Parmesan crisps, vegetable chips and mixed nuts.

3. In a separate bowl, mix together melted butter, Worcestershire, truffle oil,

garlic powder and onion powder. Pour butter mixture over snack mix and mix gently to combine, this will take 2 to 3 minutes to coat everything evenly. 4. Transfer mix to several parchment-lined baking trays and bake 1 hour, stirring every 15 to 20 minutes. 5. Remove from oven and sprinkle truffle salt over mix while still warm. Spread over paper towel–lined trays to absorb any excess oil.

3. Whisk flour, baking powder and salt in a small bowl. Sift flour

244 FOOD & DRINK HOLIDAY 2022

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