LCBO Food & Drink Autumn 2018

DINNER PARTY  ENTERTAINING WITH KIDS DINNER PARTIES  ENTERTAINING WITH KIDS

Bar cookies are the easiest kind of cookies to make for a crowd. While not Vietnamese in any way, this spin on a classic lemon bar makes a perfect (and not too rich) bite to end this meal. CRUST 2 cups (500 mL) all-purpose flour ⅓ cup (80 mL) granulated sugar ½ tsp (2 mL) salt 1 cup (250 mL) cold unsalted butter, cut into pieces ½ cup (125 mL) unsweetened medium-shred coconut FILLING 2 cups (500 mL) sugar ½ cup (125 mL) flour ¼ tsp (1 mL) salt 4 large eggs 1 cup (250 mL) freshly squeezed lime juice (from about 7 large limes) 2 tbsp (30 mL) lime zest GARNISH ½ cup (125 mL) coconut chips (optional) 1 Line a 9 x 13-inch (23 x 33-cm) baking pan with parchment paper. 2 Combine flour, sugar and salt in the bowl of a food processor and pulse to combine. Add butter and coconut and continue to pulse un- til flour has been absorbed by the butter, and the mixture looks clumpy instead of powdery. Sprinkle into prepared pan and use your fin- gers to press into an even layer. 3 Heat oven to 350°F (180°C). Bake crust for 25 minutes or until golden brown. 4 Whisk sugar, flour and salt together in a medium bowl. Beat eggs until uniform then beat in lime juice until well combined. Add egg mixture to flour mixture a little at a time, whisking until smooth. Stir in lime zest. Pour lime filling over warm crust. Bake for 25 min- utes or until filling is set. Let cool completely; use parchment paper to help you remove bars from pan and transfer to a cutting board to cut cleanly. Sprinkle with additional coconut chips if desired. Makes 24 bars Lime & Coconut BARS

Vietnamese Coffee CRÈME BRÛLÉE recipe on page 138

128  FOOD & DRI NK AUTUMN 2018