LCBO Food & Drink Spring 2021

FULLY LOADED BLONDIES The combination of melted white chocolate and whipped whole eggs gives these blondies a chewy, fudgy centre and a lightly crackled sheen. And while they’re definitely over-the- top, the sugar has been balanced for just the right amount of sweetness. 2 bars (each 100 g) good-quality white chocolate, divided 1/2 cup (125 mL) unsalted butter, diced 2 eggs 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) lightly packed dark brown sugar 1/2 tsp (2 mL) fine sea salt 2 tsp (10 mL) vanilla extract 1 1/4 cups (310 mL) all-purpose flour 16 small twist pretzels 7 double-filled chocolate sandwich cookies, broken in pieces 1 Arrange oven rack in centre of oven. Pre- heat to 325°F (163°C). 2 Butter a 9 x 9-inch (3 L) baking pan. Line bottom with parchment paper, overhanging the edges on 2 sides. Set aside. 3 Bring a pot with 1 inch (2.5 cm) water in bottom to a boil. Chop 1 chocolate bar and combine with butter in a heatproof bowl. Set on top of pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is liquid. Remove bowl from pot and let cool slightly, about 10 minutes. 4 Using a stand mixer fitted with the whisk, whisk eggs with granulated sugar, brown sugar and salt on medium-high speed until pale and thick, about 5 minutes. Whisk in vanilla. Remove bowl from stand mixer. 5 Using a spatula, stir cooled chocolate mixture until smooth, then carefully fold into egg mixture just until combined. Gently fold in flour until no streaks remain. Scrape batter into prepared pan; smooth top. 6 Cut remaining chocolate bar into squares. Arrange overtop of batter, along with pretzels and cookies, pressing down lightly to adhere. 7 Bake in centre of oven until edges are golden and centre has set, about 30 minutes. Transfer to a rack and let cool completely, 30 minutes. Using parchment edges, lift blond- ies out of pan. With a sharp serrated knife, cut into 16 squares before serving.

SEEDY BREAKFAST COOKIES With the benefits of whole grains, nuts and seeds, these cookies are filled with nutrients but still feel like a treat. The pistachios can be substituted for equal amounts of toasted pumpkin seeds, and the sesame seeds can be omitted to make this cookie allergen-friendly. Spelt flour is available at most grocery and bulk food stores. 1 1/2 cups (375 mL) large-flake oats 1 cup (250 mL) spelt flour 3/4 cup (175 mL) all-purpose flour 1/2 tsp (2 mL) baking powder 1/4 tsp (1 mL) baking soda 2 tsp (10 mL) flaked sea salt, divided 3/4 cup (175 mL) unsalted butter, at room temperature 3/4 cup (175 mL) dark brown sugar 1/2 cup (125 mL) golden cane or granulated sugar 1 tbsp (15 mL) honey 1 egg 1 tsp (5 mL) vanilla extract 1 cup (250 mL) pistachios, chopped and lightly toasted, divided 3/4 cup (175 mL) sunflower seeds, lightly toasted 3/4 cup (175 mL) golden raisins 3/4 cup (175 mL) chopped dried apricots 1/4 cup (60 mL) plus 1 tbsp (15 mL) sesame seeds, lightly toasted, divided 1 Arrange oven racks in top and bottom thirds of oven. Preheat to 350°F (177°C). Line 2 baking sheets with parchment paper. 2 In a medium bowl, whisk together oats, spelt and all-purpose flours, baking powder and baking soda. Using your fingertips, crush 1 tsp (5 mL) of the salt, then add to bowl. 3 Using a stand mixer fitted with the paddle, beat butter with dark brown and golden cane sugars and honey on medium-high speed until light, 2 to 3 minutes. Scrape down sides of bowl. Beat in egg and vanilla extract. Stir in flour mixture until a smooth dough forms. Stir in 3/4 cup (175 mL) of the pistachios, sunflower seeds, raisins, apricots and 1/4 cup (60 mL) of the sesame seeds until fully combined. 4 Using a standard ice cream scoop (about 1/4 cup/60 mL in size), scoop dough onto prepared baking sheets. Roll each scoop into a smooth ball to compact seeds and dried fruit, and arrange about 2 inches (5 cm) apart. Lightly flatten using the palm of your hand. 5 Finely chop remaining 1/4 cup (60 mL) pistachios. Sprinkle over cookies along with remaining 1 tsp (5 mL) salt and 1 tbsp (15 mL) sesame seeds.

6 Bake in top and bottom thirds of oven, switching sheets halfway through, until golden around the edges, about 16 minutes. Transfer sheets to a wire rack and let cool for 5 min- utes. Remove cookies onto rack and let cool completely.

Makes 16 cookies

cherry & ALMOND OLIVE OIL MUFFINS Choose a good-quality extra virgin olive oil you enjoy for the batter, as it will impact the flavour immensely. The cherries should be folded in straight from the freezer to keep them intact without compromising the final colour of the muffins. CRUMB TOPPING 1/4 cup (60 mL) all-purpose flour 1/4 cup (60 mL) super-fine almond flour 1/4 cup (60 mL) sliced almonds 3 tbsp (45 mL) granulated sugar 2 tbsp (30 mL) extra virgin olive oil MUFFINS 2 cups (500 mL) all-purpose flour 3/4 cup (175 mL) super-fine almond flour 1 1/4 cups (310 mL) granulated sugar 2/3 cup (150 mL) extra virgin olive oil 1/2 cup (125 mL) whole milk 2 eggs 1 tsp (5 mL) finely grated lemon zest 1 tsp (5 mL) vanilla extract 1/2 tsp (2 mL) almond extract 1 1/2 cups (375 mL) frozen pitted cherries GLAZE 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) fine sea salt 1 Arrange oven rack in centre of oven. Pre- heat to 350°F (177°C). Line a 12-cup muffin pan with paper liners. Set aside. 2 For the crumb topping, in a small bowl, combine 1/4 cup (60 mL) all-purpose flour with 1/4 cup (60 mL) almond flour, sliced almonds, 3 tbsp (45 mL) granulated sugar and 2 tbsp (30 mL) olive oil. Set aside. 3 For the muffins, in a medium bowl, whisk together 2 cups (500 mL) all-purpose flour, 3/4 cup (175 mL) almond flour, baking powder and salt. 1 cup (250 mL) icing sugar 2 tbsp (30 mL) whole milk

Makes 16 squares

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SPRING 2021 FOOD & DRINK