LCBO Food & Drink Autumn 2015

2 tbsp (30 mL) chopped thyme 1 cup (250 mL) dry white vermouth 10 cups (2.5 L) chicken stock 1 large head cauliflower, cut into bite-size florets 10 slices sourdough toast 2 cloves garlic, peeled 10 oz (300 g) each sharp cheddar and Comte cheeses, coarsely grated 1 Squeeze roasted garlic cloves from skins and set aside; discard skins. 2 Heat olive oil and butter in a large pot over medium heat. Once butter is foaming, add onion and cook until golden, 7 to 8 minutes. Stir in mushrooms, season generously with salt and pepper and cook, stirring often, for 8 to 10 minutes or until tender but not golden. Stir in sage, bay leaves, thyme and reserved roasted garlic cloves; pour vermouth over and cook until liquid is evaporated, about 3 minutes. 3 Pour stock into the same pot, bring to a boil and add cauliflower; cover and simmer for 10 to 12 minutes or until cauliflower is tender but still has some bite. Remove from heat until ready to serve (soup may be made 5 days ahead, refrigerated, and gently warmed through when ready to broil). 4 Divide soup between 10 heatproof bowls; rub sourdough toast with raw garlic cloves and if large, cut or tear toast to fit; top soup with toast. Divide cheese between toasts and place bowls on a large baking sheet or 2. Broil, in batches if necessary, for 2 to 3 minutes or until cheese is bubbly and golden. Serves 10 TIP  To make roasted garlic, trim tops of garlic heads to reveal cloves; drizzle cut sur- face with a small amount of olive oil and wrap each head individually in foil to enclose. Roast in a 375°F (190°C) oven for 35 to 40 minutes or until tender.

solve powder. Add remaining 1 tbsp (15 mL) butter and stir until melted. Add chocolate in 2 batches; whisk until smooth after each addi- tion. Pour over dulce de leche layer and once again level. Refrigerate until chilled, at least 4 hours (uncut bars will keep, covered and refrigerated, for 3 days). 5 To serve, use overhang to remove in 1 piece and cut into 10 equal-size rectangles. Sprinkle each with a small amount of Maldon salt. Serves 10 WHAT TO SERVE El Dorado Special Reserve 15 year Old Rum LCBO 705418 $59.60 Served neat, with coffee or as hot buttered rum, this fine aged spirit has caramel notes that mirror the flavours of the dessert. Samuel Smith’s Organic Chocolate Stout LCBO 333898, 550 mL $5.00 A full-flavoured stout is an exceptional partner for this dessert, picking up and repeating notes of coffee, chocolate and caramel.

RUM MOCHA MI LL IONAIRES

Inspired by the classic British treat of short- bread, caramel and chocolate, these elegant bars are perfect beside strong black coffee or, even better, an espresso. They go down easy— and quick, so consider making a double batch if there’s an enthusiastic sweet tooth or two in attendance. 1 cup (250 mL) flour ⅓ cup (80 mL) icing sugar Pinch salt ½ cup (125 mL), plus 5 tbsp (75 mL) softened unsalted butter, divided

⅓ cup (80 mL) amber or dark rum 2 cups (500 mL) dulce de leche 1 tbsp (15 mL) instant espresso powder 6 oz (175 g) 70% chocolate, chopped Maldon salt to garnish

1 Preheat oven to 350°F (180°C). Line an 8 x 8-inch (20 x 20-cm) baking pan with parch­ ment or foil, allowing for overhang to make removal easy. 2 Place flour, icing sugar and salt in the bowl of a food processor; pulse to combine. Add ½ cup (125 mL) butter and process until dough begins to clump together; knead 2 to 3 times to bring together. Turn out into bak- ing pan and press into an even layer. Bake for 20 to 25 minutes, or until edges are golden. Remove pan to a rack. 3 Meanwhile, bring rum to a boil in a med­ ium saucepan over medium heat; reduce to 1 tbsp (15 mL), 6 to 8 minutes. Reduce heat to medium-low, stir in dulce de leche and 4 tbsp (60 mL) butter. Bring to a gentle simmer and cook for 7 minutes, stirring often to prevent burning. Pour evenly over shortbread base and smooth with an offset spatula to level. Refrigerate for 1 hour. 4 Arrange a heatproof bowl over a pot of sim- mering water. Combine 1 tbsp (15 mL) of water and espresso powder in the bowl; stir to dis-

MUSHROOM & CAUL IFLOWER SOUP GRATINÉE

Layered with flavour, this cauliflower soup borrows a note from the classic French onion soup. Topped with toasted sourdough and plenty of cheese, it’s a chill-chasing, satisfy- ing start. Use a combination of your favourite mushrooms, but be sure to add the vermouth before the mushrooms start to turn golden as, once they do, they begin to toughen up. 3 heads garlic, roasted (see TIP) 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) butter 1 large onion, cut in half and thinly sliced 1½ lbs (750 mL) mixed mushrooms, thinly sliced Salt and freshly ground pepper 30 sage leaves 2 bay leaves

WHAT TO SERVE Earth & Sky Pinot Noir VQA LCBO 343368

$14.95 The earthy side of this Ontario Pinot is in harmony with the soup’s mushroom and cauliflower flavours. Amsterdam Downtown Brown Ale LCBO 142331, 473 mL $2.75 The nutty and toasty notes of brown ale are a perfect pour with hearty soups.

154  FOOD & DRI NK AUTUMN 2015