LCBO Food and Drink Autumn 2016

BLACK FOREST DOUGHNUTS Make the cherry topping and glaze for these over-the-top doughnuts a few days ahead, but save the doughnut-making and the decorating for the day of your get-together. Cutting a hole in the centre of the dough rounds aids in cook- ing but virtually disappears once cooked, al- lowing you to fill the divot with more whipped cream.

gether the buttermilk, eggs, sugar, and melted butter. Pour egg mixture over flour mixture and stir to combine. Refrigerate for 2 to 3 hours or until stiff. 4 Scrape out mixture onto a floured surface, sprinkle with flour and roll out into a 9-inch (23-cm) circle, ½ inch (1 cm) thick. Cut out 6 rounds with a 2½-inch (6-cm) cutter. Cut out a ½-inch (1-cm) round from centre of each. (Extra dough can be cut into 1-inch (2.5-cm) doughnut holes and fried alongside dough- nuts if you like.) 5 Fill a large saucepan with oil to a depth of 4 inches (10 cm). Heat to 360°F (182°C). Gen- tly slide dough rounds into oil, working in batches of 2 or 3 at a time. Fry for 2 minutes, turning midway through, until puffed and cooked through. Remove with a slotted spoon to a paper-towel-lined baking sheet. 6 Arrange doughnuts on a rack; using a fork, drizzle with glaze (thin the glaze with a little kirsch or water if necessary). Allow to dry for 1 hour. 7 Beat whipping cream with icing sugar until it forms stiff peaks; whisk in kirsch. Using a piping bag and a medium-size star tip, pipe a round of cream on top of each doughnut and a small amount in centre divot. Spoon an equal amount of cherry topping onto each and top with chocolate shavings. Makes 6 CARAWAY PRETZELS WITH CHEDDAR & ALE FONDUE It would be hard to imagine Oktoberfest with­ out pretzels. And it’s better still if there’s a fondue to go with them. Keeping in mind there’s lots of food still to come, our fondue isn’t cloyingly rich with cheese, instead put- ting the beer forward and sweetening it just a bit with a little honey.

CHERRY TOPPING & GLAZE 1½ cups (375 mL) frozen sweet cherries 1 tbsp (15 mL) lemon juice ¼ cup (60 mL) sugar 1 tbsp (15 mL) kirsch 2 tsp (10 mL) cornstarch 1 tbsp (15 mL) water ¼ tsp (1 mL) vanilla paste or extract ½ cup (125 mL) icing sugar CHOCOLATE DOUGHNUTS 1⅓ cups (330 mL) flour plus extra for flouring surface and dough 2 tsp (10 mL) baking soda ½ cup (125 mL) cocoa powder, sifted ½ tsp (2 mL) instant espresso powder ¼ tsp (1 mL) salt ¼ cup (60 mL) buttermilk 2 eggs ⅔ cup (150 mL) sugar 2 tbsp (30 mL) butter, melted Oil for frying

SMOKY NEW APPLE & BRUSSELS SPROUTS SALAD This so-good salad is made better by assem- bling most of the ingredients ahead of time, pretty much doubling the “good” by freeing you up to finish dinner. In the time spent standing, the smokiness of the trout is ampli- fied. Newly harvested apples have a bright- ness and juiciness that long-stored apples do not and are a treat to eat. 1 lb (500 g) Brussels sprouts 6 oz (175 g) smoked trout, skin and bones removed, broken into small pieces 2 tbsp (30 mL) freshly grated horseradish Salt and freshly ground pepper to taste 1 new apple 2 tsp (10 mL) lemon juice 2 tbsp (30 mL) chopped chives 1 Trim the ends of the Brussels sprouts and remove and discard any discoloured leaves. Pull away the next 3 or 4 easiest-to-remove outer leaves from each head and add to a large bowl. Using a mandoline, thinly slice what re- mains of each sprout head and add to the bowl along with the smoked trout. 2 In a separate small bowl, whisk together the mayonnaise, crème fraîche, vinegar and horseradish; season with salt and pepper. Pour over Brussels sprouts mixture, toss to combine and refrigerate for at least 30 minutes and as long as 2 hours. 3 When ready to serve, cut apple into match- sticks and sprinkle with lemon juice. Check slaw for seasoning and add more salt only if necessary. Add apple to bowl, gently toss and divide between 6 salad plates. Sprinkle each with an equal amount of chives. Serves 6 ⅓ cup (80 mL) mayonnaise 2 tbsp (30 mL) crème fraîche 1 tbsp (15 mL), plus 1 tsp (5 mL) white wine vinegar

TOPPING ½ cup (125 mL) whipping cream 1 tbsp (15 mL) icing sugar 1 tbsp (15 mL) kirsch 1 oz (30 g) dark chocolate, cut into thin shavings 1 For the cherry topping and glaze, com- bine the cherries and lemon juice in a small saucepan. Cover and bring to a simmer over medium-low. Cook for 10 minutes, measure out 1 tbsp (15 mL) of the juices and set aside in a small bowl. 2 Increase heat to medium, stir in sugar and kirsch; bring to a boil and continue to cook for 5 minutes longer. Whisk together cornstarch and the water; add to pot, stir to combine and cook until thickened, 1 minute longer. Stir in vanilla paste, cover and refrigerate until ready to assemble doughnuts. Add icing sugar to re- served cherry juice and stir to combine; cover and refrigerate (topping and glaze can bemade up to 3 days in advance). 3 For the doughnuts, whisk together the flour, baking soda, cocoa, espresso powder and salt in amediumbowl. In a separate bowl, whisk to-

PRETZELS ¾ cup (175 mL) warm water 2 tsp (10 mL) brown sugar 2 tsp (10 mL) active dry yeast 2¼ cups (560 mL) all-purpose flour ½ tsp (2 mL) salt 2 tbsp (30 mL) butter, softened Oil for greasing bowl and baking sheet 6 cups (1.5 L) water 2 tbsp (30 mL) baking soda 1 egg beaten with 2 tsp (10 mL) water 1 tsp (5 mL) kosher or Maldon salt 2 tsp (10 mL) caraway seeds

160  FOOD & DRI NK AUTUMN 2016