LCBO Food and Drink Autumn 2016

3 Lightly grease a large mixing bowl. Place dough in the bowl and turn over to coat in oil. Place a tea towel over bowl and let stand in a warm place for 40 minutes. 4 Divide dough into 6 even pieces. Working with 1 piece of dough at a time, form into an 18-inch (45-cm) log. Form into U shape and twist ends together twice. Fold twisted por- tion backward along centre of U shape to form a circle, then gently press ends of rope onto circle to seal. Transfer to an oiled baking sheet and repeat with remaining dough. Let rise for 20 minutes. 5 Preheat oven to 425°F (220°C). Prepare a baking sheet with parchment paper. 6 Bring water and baking soda to a simmer in a large pot. Working with a couple of pretzels at a time, poach them in the simmering water for 1 minute, remove with a large flat spatula or slotted spoon and place on prepared bak- ing sheet. 7 Brush pretzels with egg wash; combine salt and caraway in a small bowl and sprinkle over pretzels. Bake for 14 to 16 minutes or

FONDUE 8 oz (250 g) Gouda, coarsely grated 12 oz (375 g) old white cheddar, coarsely grated 2 tbsp (30 mL) cornstarch 1 tbsp (15 mL) butter 3 cloves garlic, thinly sliced

until golden brown. Remove to a rack to cool (pretzels are best consumed on the day they are made but will keep, tightly covered, for 2 days). 8 For the fondue, gently toss the cheese with cornstarch and set aside. Melt butter over medium heat in a medium pot; add garlic and cook, stirring often, for 2 minutes or until garlic is golden. Remove garlic with a slotted spoon and set aside. 9 Pour beer into pot and drizzle honey over; stir to dissolve honey. Once hot but not boil- ing, begin adding cheese bit by bit, stirring all the while and waiting until it’s mostly melted until adding the next handful. Repeat until all of the cheese is incorporated and mixture is smooth (if fondue looks clumpy, whiz with an immersion blender until very smooth). 10  Stir in mustard, Worcestershire, hot sauce and garlic. Set over a gentle flame to keep warm and serve with the pretzels. Serves 6

1½ cups (375 mL) ale 2 tbsp (30 mL) honey 1 tbsp (15 mL) grainy mustard 1 tsp (5 mL) Worcestershire sauce Dash hot sauce

1 For the dough, place the warm water in the bowl of a stand mixer fitted with the dough hook. Add the sugar and stir to dissolve; sprin- kle yeast over. Let stand for 10 minutes or un- til the yeast begins to foam. 2 In a separate bowl, combine flour and salt. Work butter into flour, using your fingers or a pastry cutter, until mixture resembles coarse crumbs. Add the flour mixture to the yeast mixture and combine on low speed until flour is incorporated. Turn to medium speed and knead for 5 to 7 minutes or until dough is smooth.

BE S T S ERVED

WI TH FAM I LY

AND FR I ENDS

Whether you’re getting together with friends or celebrating with family, The Keg Steakhouse + Bar is the perfect place to enjoy a night out. With over 40 locations across Ontario, signature cocktails and mouthwatering steaks are always close by.

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