LCBO Food & Drink Autumn 2021

A splash of whisky from page 184

1 (150 g) package hon shimeji mushrooms, trimmed, separated 1 large carrot, about 8 oz (225 g), peeled and sliced 1/3 inch (8 mm) thick 1 bay leaf 1 (250 g) package plain tempeh, cubed Chopped parsley for garnish Mashed potatoes or buttered egg noodles for serving 1 In a small saucepan, heat stock until hot. Remove from heat and stir in porcini. Soak for 20 minutes. Remove porcini and squeeze dry. Place in sieve and rinse. Drain, dry, coarsely chop and set aside. Slowly pour soaking liquid into a bowl, leaving any sediment behind. Set aside. 2 Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper. 3 In a large mixing bowl, toss cremini mush­ rooms with 1/4 cup (60 mL) oil, salt and pepper. Transfer to prepared sheet. Bake on bottom rack of oven until browned and tender, about 25 minutes. Remove from oven. 4 In a large heavy-duty pot, heat remaining 1 tbsp (15 mL) oil and butter over medium-high heat. Add shallots, cut-sides down. Cook until deeply browned, about 5 minutes. Reduce heat to medium-low and flip shallots. Cook for 2 minutes. Add garlic and thyme. Cook, stir­ ring, for 1 minute. Add tomato paste. Cook, stirring, for 1 minute. Sprinkle in flour. Cook, stirring, for 1 minute. Add wine and porcini soaking liquid, stirring up any brown bits. Raise heat to high. When it comes to a boil, add porcini, roasted cremini mushrooms, hon shimeji, carrot and bay leaf. When it returns to a boil, partially cover and reduce heat to main- tain a gentle simmer. Cook, stirring occasion­ ally, until carrots and shallots are soft, about 20 minutes. Stir in tempeh. Cook until it just heats through, about 2 minutes. Taste sauce for salt. 5 Sprinkle with parsley. Serve with noodles or mashed potatoes.

bananas into batter, cut-sides up, so they are flush with top of batter. Cover tightly with 2 layers of foil and set into a ro ing pan or casserole dish large enough to hold it. 5 Transfer to centre rack of oven, then fill roasting pan with boiling water to come half- way up sides of pudding, about 1 inch (2.5 cm) deep. Cover roasting pan with lid or foil. Bake until pudding is springy to the touch, 1 hour and 10 minutes. Very carefully remove lid or foil from roasting pan (steam will rise up) and remove pudding from water. Transfer to a cool- ing rack; remove foil. 6 For the sauce, combine sugar with cream, whisky, honey and salt in a medium saucepan. Bring to a full boil over high heat, then reduce to medium-high and continue cooking, whisk- ing occasionally, to slightly thicken, about 6 minutes. Pour half of toffee sauce overtop of pudding, using back of a spoon to push to all edges, ensuring it is evenly absorbed. Let stand to cool slightly, 10 minutes. Serve with remaining toffee sauce, rewarming if needed.

STICKY BANANA PUDDING WITHWHISKY TOFFEE SAUCE When choosing bananas for this decadent dessert, err on the side of not-quite-ripe for the ones that top the pudding—it’ll make browning them a breeze. For the batter, use bananas that are as overripe as possible to provide the most depth and intensity of flavour. 2 tbsp + 3/4 cup (30 mL + 175 mL) unsalted

butter, at room temperature, divided 2 just-ripe bananas, peeled and sliced lengthwise in half 1 1/2 cups (375 mL) all-purpose flour 1 1/4 tsp (6 mL) baking powder 1/2 tsp (2 mL) salt 2 overripe bananas, peeled 3/4 cup (175 mL) lightly packed dark demerara sugar 2 tbsp (30 mL) pure fancy molasses 2 eggs 1 1/2 tsp (7 mL) vanilla extract SAUCE 1 cup (250 mL) lightly packed dark demerara sugar

Serves 6 to 8

Stew and improved from page 65

3/4 cup (175 mL) 35% cream 1/4 cup (60 mL) rye whisky 2 tbsp (30 mL) honey 1/4 tsp (1 mL) salt

MUSHROOM BOURGUIGNON The iconic beef stew becomes plant-based with a trio of fungi and tempeh, a protein-rich cake of fermented soybeans originally from Indonesia. If you can’t find hon shimeji mush- rooms, substitute an equal amount of oyster mushrooms pulled into strips. To make this dish vegan, simply swap in more olive oil for the butter. 2 cups (500 mL) vegetable or mushroom stock 1/2 oz (15 g) dried porcini mushrooms 2 lbs (905 g) small to medium cremini mushrooms 1/4 cup plus 1 tbsp (60 mL plus 15 mL) olive oil, divided Salt and freshly ground pepper to taste 2 tbsp (30 mL) unsalted butter 8 large shallots, about 3/4 lb (340 g), peeled

1 Preheat oven to 350°F (177°C). Generously butter a 9 x 13-inch (3.8 L) baking dish. Boil a kettle of water. 2 For the pudding, melt 2 tbsp (30 mL) butter in a large frying pan set over medium-high heat. Add just-ripe bananas, cut-side down, and cook until lightly browned on 1 side, about 2 minutes. Transfer to a plate to let cool. 3 In a small bowl, whisk together flour, baking powder and salt. In a medium bowl, mash over- ripe bananas with a stiff whisk, then continue working mixture, whisking until as smooth and uniform as possible. 4 Using a stand mixer, beat remaining 3/4 cup (175 mL) butter with sugar and molasses on medium speed until light, about 1 minute. Add eggs, 1 at a time, until almost combined, scraping down sides when needed. Add vanilla extract. Add flour mixture to butter mixture in 2 parts, alternating with mashed banana. Scrape batter into prepared pan; smooth top. Layer will be thin. Carefully press browned

Serves 4 to 6

WHAT TO SERVE This locally produced vegan-friendly red’s red berry flavours, and earth and herb tones provide a classic match for this mushroom-based stew. Cave Spring Pinot Noir VQA LCBO 417642, $19.95

and halved through root ends 3 cloves garlic, thinly sliced 1 tbsp (15 mL) chopped thyme 1 tbsp (15 mL) tomato paste 2 tbsp (30 mL) all-purpose flour 1 cup (250 mL) dry fruity red wine

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FOOD & DRINK AUTUMN 2021