LCBO Food & Drink Autumn 2018

3 Carefully remove the hot pan from the oven and add the remaining 1 tbsp (15 mL) of butter. Swirl the pan around to completely coat it with butter. Add the cornbread batter and spread it evenly in the pan. Return to the oven and bake for 18 to 20 minutes or until risen and just beginning to brown around the edges. 4 Remove the pan from the oven and preheat the broiler. Top the cornbread with the remain- ing cup (125 mL) of cheddar cheese. Place the pan under the broiler until the cheese is melted and turns light golden brown. Remove from oven, sprinkle chopped chives overtop, and serve directly from the pan. The corn cake can be reheated the next day, but the topping will no longer be crispy. Wrap it in foil and warm in a 350°F (180°C) oven for 10 to 15 minutes. Serves 10 $3.45 An Ontario craft cider is a natural pairing for this sa- voury cake, with sweet apple flavours in harmony with the bacon and cheddar cheese. Puddicombe Family Tree Apple Cider LCBO 497719, 473 mL $3.20 Tangy ripe apple and floral aromas complement the dish, while crisp acidity and carbonation cleanse the palate. greet your guests from page 21 THE WELCOME PUNCH A glass of wine is fine, but a welcoming punch prepared for the occasion is rather more special. Juice of 2 oranges Juice of 1 lemon 1 cup (250 mL) dry white wine 3 tbsp (45 mL) Cointreau 2 cups (500 mL) ginger beer, chilled 2 cups (500 mL) dry sparkling white wine 1 Combine juices, white wine and Cointreau in a punch bowl and refrigerate for at least 2 hours. 2 When ready to serve, add ginger beer, spar- kling wine and ice. Float lemon slices on top. Ladle into Champagne flutes to serve, leaving out the ice and lemon slices. Serves 6 to 8 guests WHAT TO SERVE Ernest Dry Cider LCBO 466292, 473 mL such as cava or Prosecco, chilled Ice (ideally a single large block) 6 thin slices of lemon for garnish

BALSAMIC GLAZE ½ cup (125 mL) balsamic vinegar 2 tbsp (30 mL) maple syrup Sour cream and dill for garnish

1 Preheat the oven to 350°F (180°C). Butter and flour the bottom of a 9-inch (23-cm) springform pan and set aside. 2 In a medium bowl, whisk together 1 cup (250 mL) flour, baking powder and salt and set aside. 3 In the bowl of an electric mixer fitted with the paddle attachment, cream together 1/2 cup (125 mL) butter and sugar. Add eggs 1 at a time, mixing to combine. The mixture will look curdled but will come together with the addi- tion of flour. 4 On low speed, add the flour mixture to the butter mixture, mixing just to combine. Remove the bowl from the mixer and stir in the chopped dill. Spread the batter in the pan. Arrange the beets in concentric circles over the batter, pressing them in gently as you go. 5 Bake for 35 to 40 minutes, or until the cake has risen and is just beginning to brown around the edges. 6 While cake is baking, prepare balsamic glaze. Combine balsamic vinegar and maple syrup in a small saucepan. Bring to a boil and reduce to a simmer. Continue simmering until the vine- gar has reduced by half, about 10 to 12 minutes. Remove from heat and cool. 7 Remove the cake from the oven and cool on a wire rack. When ready to serve, brush the beets lightly with the glaze. Cut into wedges and garnish with a dollop of sour cream and a sprig of dill. Serves 10

CHEDDAR , CHIVE , AND BACON SKI LLET CORN CAKE There’s something about bringing a hot skillet right from oven to table. All the ingredients can be ready to go—all the dry ingredients in one bowl, the liquid mixed together in an- other and all that’s required is a quick stir and a quick bake. Admittedly in this case, there’s also a quick broil, but that’s only if you want a nice crispy top. And as usual, for me at least, the crispy part is the best part. For optimum flavour, use a well-aged cheddar cheese. 1 cup (250 mL) all-purpose flour 1 cup (250 mL) cornmeal 1 tbsp (15 mL) sugar 2 tsp (10 mL) baking powder ½ tsp (2 mL) salt 5 strips bacon, cooked, drained and broken into ¼ inch (5 mm) pieces 1 cup (250 mL) shredded white cheddar cheese, divided ½ cup (125 mL) finely chopped chives ¾ cup (175 mL) sour cream, room temperature ½ cup (125 mL) buttermilk, room temperature 2 eggs, room temperature 3 tbsp (45 mL) unsalted butter, melted and cooled slightly, plus 1 tbsp (15 mL) for the pan 1 Place a 10-inch (25-cm) skillet or cast iron pan on the middle rack in the oven and preheat the oven to 425°F (220°C). 2 In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Stir in the bacon pieces, cup (125 mL) of the shredded cheese and the chives. In a separate bowl, whisk together the sour cream, butter- milk, eggs, 3 tbsp (45 mL) melted butter and the oil. Pour the wet ingredients into the dry ingredients and mix gently with a rubber spat- ula until completely combined. 2 tbsp (30 mL) canola or vegetable oil 1 to 2 tbsp (15 to 30 mL) chopped chives for garnish

WHAT TO SERVE 56 Hundred Sauvignon Blanc LCBO 448878

$11.35 Cooled by Atlantic Ocean breezes, South Africa’s Cape Winelands are known for crisp white wines. Comple- ment dill’s distinctive aroma and flavour with a grassy, herbal Sauvignon Blanc. Ace Hill Vienna Lager LCBO 519694, 473 mL $3.05 Subtle notes of grain, fresh hops, citrus and light malt, will contrast and enhance the natural sweetness of beets.

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