LCBO Food & Drink Spring 2021

1 cup (250 mL) mayonnaise 1 tbsp (15 mL) sesame oil 1 tsp (5 mL) kosher salt

4 In a large bowl, whisk together 1 1/4 cups (310 mL) granulated sugar, 2/3 cup (150 mL) olive oil, milk, eggs, lemon zest, and vanilla and almond extracts. Add flour mixture, whisking until batter is very smooth. Using a spatula, stir in cherries. 5 Scoop batter into prepared pan, ensuring cherries are evenly distributed. Sprinkle crumb topping overtop. 6 Bake in centre of oven until a tester in- serted into centre of muffin comes out clean, about 30 minutes. Transfer to a rack and let cool, about 10 minutes. Remove muffins from pan and let cool completely, about 30 minutes more. 7 For the glaze, in a small bowl, stir icing sugar with milk until smooth. Drizzle over cooled muffins.

Hamburger buns or other soft white rolls 1 head iceberg lettuce, shredded

1 For the brisket, place soy sauce, honey, mirin, sesame oil, mustard, onion, ginger and garlic in a blender and process until smooth. Place brisket in a large container or sealable plastic bag and pour in marinade. Allow to marinate, refrigerated, for 4 hours or prefera- bly overnight. 2 Preheat oven to 300°F (149°C). 3 Line a large baking dish with enough foil to wrap around entire brisket. Reserving mari- nade, remove brisket and place in prepared baking dish. Wrap foil around to completely until meat registers 180°F (82°C) on a meat thermometer, 3 hours 45 minutes to 5 hours. Remove from oven and allow to rest in foil for 30 minutes. 5 Meanwhile, for the ginger scallion mayo, heat canola oil in a pot until almost smoking. Place green onions, ginger and garlic in a large metal bowl and carefully pour oil over- top. (The mixture will sizzle and spit a little— this is normal.) Let cool completely, then stir in mayonnaise, sesame oil and salt. Set aside until ready to serve. This will keep well for up to a week, covered in the refrigerator. 6 Remove brisket from foil, reserving any cooking juice, and transfer to a baking tray. Bake for 30 minutes more to finish cooking and brown the outside. 7 Tip reserved cooking juices into a heavy-­ bottomed saucepan and add in reserved marinade. Bring to a boil, then reduce heat and simmer for 5 minutes. 8 Whisk in cornstarch mixture and continue to simmer until liquid thickens to coat the back of a spoon, 3 to 4 minutes. Remove from heat. 9 Remove brisket from oven and let stand for 10 to 15 minutes before slicing against the grain into 1/8-inch (3-mm) slices and placing in a serving dish. Pour warm sauce overtop. 10 Spread a little ginger scallion mayo on both sides of the hamburger buns and add a gener- ous amount of shredded lettuce. Place a few slices of beef on each bun, top and serve. seal. Refrigerate reserved marinade. 4 Place baking dish in oven and bake

Makes 12 muffins

Brisket two ways from page 79

Honey & Soy Baked Brisket Sandwiches With Ginger Scallion Mayo

This sweet and salty marinade is packed with big flavours. Wrapping the meat in foil and slow-cooking for hours yields a meltingly ten- der result, perfect for slicing onto sandwiches. The best results come from marinating over- night, giving all the flavours time to penetrate the centre of the brisket. BRISKET 1 1/4 cups (310 mL) soy sauce 1/2 cup (125 mL) honey 1/2 cup (125 mL) mirin cooking wine 1/4 cup (60 mL) sesame oil 1/4 cup (60 mL) karashi Japanese mustard or Dijon mustard 1 small onion, chopped, about 1 cup (250 mL) 1/4 cup (60 mL) finely grated ginger 1/4 cup (60 mL) finely minced garlic 3 to 4-lb (1.36 to 1.81-kg) beef brisket 2 tbsp (30 mL) cornstarch, mixed with 2 tbsp (30 mL) water GINGER SCALLIONMAYO 1/4 cup (60 mL) canola oil or other neutral oil 6 green onions, finely minced

2 tbsp (30 mL) finely grated ginger 2 tbsp (30 mL) finely minced garlic

Serves 6 to 8, makes approximately 2 cups (500 mL) Ginger Scallion Mayo

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FOOD & DRINK SPRING 2021