LCBO Food & Drink Autumn 2018

WHAT TO SERVE Liqueurs have a level of sweetness that matches the sweetness of the dessert—and a range of flavours that enhance the tart lemon cream. Ginger and lemon is a thrilling combination—the Domaine de Canton Ginger Liqueur ( LCBO 157917, $49.95) brings together ginger, Cognac, Tahitian vanilla and honey from Provence. From Italy, Frangelico ( LCBO 169441, $29.35) highlights lemon’s affinity for nutty flavours.

GINGER SHORTBREAD COOKIES

Keep all the trimmings of the dough to chill and re-roll later to make a few more cookies. There will be lots of cookies left over for munching on another day. You can make this as cookie rounds, but I liked the look of it better when

baked in a sheet pan and broken up. 1½ cups (375 mL) all-purpose flour ¼ cup (60 mL) whole-wheat flour ¼ cup (60 mL) rice flour ⅓ cup (80 mL) light brown sugar 1 tsp (5 mL) salt 1 tsp (5 mL) ground ginger ¼ cup (60 mL) finely chopped crystallized ginger 1 cup (250 mL) softened butter

HOW DO YOU T U RN OF F

T H E E V E R Y DAY S T R E S S ?

YOU T U R N ON T H E S TOV E .

1 Preheat the oven to 300°F (150°C). Line an 8 x 8-inch (20 x 20-cm) square baking pan with parchment paper, set aside. 2 Place all flours, sugar, salt, ground ginger and crystallized ginger in the bowl of a food processor. Scatter over butter. Pulse mixture together until it just begins to form a ball. Place mixture in a bowl and knead gently until it comes together. 3 Place about three-quarters of mixture into the lined cake pan. Press into about ½-inch- thick (1-cm) base. Use the back of a measuring cup to pat evenly. If it is too thick, then remove some dough and pat out further. Pat out remain- ing dough and cut into 2-inch (5‑cm) rounds to make extra cookies. 4 Refrigerate until firm, about 30 minutes. Prick all over with a fork. Bake until pale gold but not browned, 20 to 25 minutes. Cool for 20 minutes then remove from pan to a wire rack. Cool completely. 5 Break into pieces to add to the dessert plate when ready to serve. Makes one 8-inch (20-cm) shortbread square plus about 12 cookies

When you’re standing in the kitchen, you’re finally able to focus on the smallest details. And the everyday grind, the daily commute, and that big presentation disappear beyond the horizon, while your taste buds venture of f on a journey of discover y. The perfect companion? The perfect tool! For everyone who lives to cook: the new EPICURE knives from WÜSTHOF. Learn more at wuesthof.com/epicure

LEMON CREAM A simple cream that is softly set. I find it works best with an organic whipping cream or one that is pasteurized, not ultra-pasteurized. Spoon over or around the meringues and dust with some more grated lemon if desired. Or use the cream as a simple dessert, served chilled in small ramekins, topped with some raspberries. 1½ cups (375 mL) 35% whipping cream

¼ cup (60 mL) lemon juice 1 tbsp (15 mL) grated lemon rind

1 Bring cream, butter and sugar to a boil in a saucepan, stirring constantly. Reduce heat to medium and simmer briskly, stirring occasion- ally, for 3 minutes. 2 Remove from heat and stir in lemon juice and grated lemon rind. Pour into a bowl or dish and chill until set, about 3 to 4 hours. Makes about 2¼ cups (560 mL)

⅓ cup (80 mL) unsalted butter ¾ cup (175 mL) granulated sugar

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