LCBO Food & Drink Autumn 2018

WALNUT & SMOKED CHEDDAR CORNBREAD This yummy cornbread has lots of earthy flavours and is a great complement to the Jambalaya Pasta. Butter for greasing pan ¾ cup (175 mL) cornmeal 1 cup (250 mL) flour 1½ tsp (7 mL) baking powder 1 tsp (5 mL) baking soda ¼ tsp (1 mL) salt 1 cup (250 mL) smoked cheddar, grated ½ cup (125 mL) walnuts, toasted and coarsely chopped 1 tbsp (15 mL) fresh rosemary, very finely chopped 2 large eggs ⅓ cup (80 mL) unsalted butter, melted 1 Preheat oven to 400°F (200°C). Grease a 9-inch (23-cm) springform pan or cake pan with butter. 2 In a large bowl, stir together cornmeal, flour, baking powder, baking soda, salt, cheese, wal- nuts and rosemary until well combined. 3 In a small bowl, lightly beat the eggs with a fork. Add eggs, butter, maple syrup and milk to the cornmeal mixture. Gently stir until all is combined, and place in greased pan. 4 Bake on middle rack of preheated oven for 20 minutes, or until lightly golden and tester inserted in middle of cake comes out clean. Let rest 15 minutes in pan before removing and serving. parting gifts from page 160 APRICOT & RIESL ING JELL IES These delicious jellies play up the flavours of the wine used to make them. Choose a sweet wine: a late harvest Riesling is perfect, but any one labelled medium-sweet or sweet will do the trick. If it’s humid when you make them, blot the surface of the candy before rolling in sugar, as condensation will liquefy the sugar coating. 1 cup (250 mL) firmly packed chopped dried apricots 1 cup (250 mL) medium-sweet or sweet Riesling 2 tbsp (30 mL) maple syrup 1 cup (250 mL) whole milk

CHERRY & ZINFANDEL JELL IES

1 In a medium pot, combine apricots and wine. Bring to a boil over medium heat; reduce wine by half. Pour apricot juice over; stir in 1½ cups (375 mL) sugar and return to a boil. Reduce heat to maintain a gentle simmer. Cook 30min- utes uncovered. 2 Meanwhile, sprinkle gelatin over cool water in a medium bowl and let stand for at least 3 minutes. Pour hot apricot mixture through a fine mesh sieve into bowl containing gelatin. Using a spatula, press apricot pulp through sieve. Discard skins. Whisk gelatin mixture to combine. Grease an 8 x 8-inch (20 x 20-cm) pan with neutral-flavoured oil; pour gelatin mixture into pan. Cover with plastic wrap and refrigerate for 24 hours; return to room tem- perature before proceeding. 3 Spread remaining½ cup (125mL) sugar in an even layer on a cutting board. Dip bottom of pan in hot water briefly to loosen jelly, and re- move in one piece to the sugar-covered board. Cut jelly into bite-sized rectangles (or alterna- tively, use a small cookie cutter to cut into bite- sized pieces in desired shape); roll in sugar to coat. Store uncovered at room temperature and consume within 3 days. Makes about 8 dozen jellies

Replace the dried apricots with finely chopped dried cherries, and the Riesling with Zinfan- del. Swap the apricot juice with cherry juice. Add 3 whole allspice berries to pot. Proceed in the same manner as the Apricot & Riesling Jellies, pressing as much of the cherry pulp as possible through the sieve and discarding the solids. Makes about 8 dozen jellies PINEAPPLE & CHARDONNAY JELL IES Replace the dried apricots with dried pine- apple chunks, and the Riesling with oak-aged Chardonnay. Replace the apricot juice with pineapple juice. Add 1 tbsp (15 mL) lemon juice to pot. Simmer as you would the Apricot & Riesling Jellies, but purée hot mixture in a food processor before sieving over gelatin mixture. Makes about 8 dozen jellies

1½ cups (375 mL) apricot juice 2 cups (500 mL) sugar, divided 28 g (4 envelopes) gelatin 2/3 cup (150 mL) cool water

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