LCBO Food & Drink Autumn 2024

Flavour of the Season from page 88

CREAMY PUMPKIN SPICE SYRUP This decadent syrup has a slightly cloudy appearance. It works nicely in our Pumpkin Spice Colada (p. 130) and Hot Toddy (LCBO.com/fdautumn24), and is wonderfully cozy in lattes, drizzled on ice cream or even over pumpkin pie, all autumn long. 11/2 cups (375 mL) water 1/2 cup (125 mL) canned pumpkin purée 1/4 cup (60 mL) maple syrup 3 tbsp (45 mL) brown sugar (substitute 2 tbsp/30 mL coconut sugar or 1 tbsp/15 mL stevia) 1 tsp (5 mL) pumpkin pie spice (see TIP 1), or more to taste Pinch sea salt Pinch white pepper 1 tsp (5 mL) vanilla extract 1. In a small saucepan, whisk together water, pumpkin, maple syrup and sweetener of choice over medium-low heat, until sweetener is dissolved and mixture gently bubbles. Do not boil. Add spices and cook 2 minutes longer, or until syrup is slightly caramelized and fragrant. Remove from heat and add vanilla. 2. Pass warm syrup through a fine-mesh strainer into a heatproof container, using a spoon to press solids and extract syrup. Dis card solids or retain (see TIP 2). Let syrup cool completely.

3. In a separate bowl, beat egg yolks with remaining 1/4 cup (60 mL) sugar, vanilla and salt on high speed until light, creamy and doubled in volume, about 3 minutes. Gently fold egg whites into yolk mixture in two stages. Gently fold in pumpkin spice and flour, 1/4 cup (60 mL) at a time. 4. Spoon batter into a piping bag fitted with a 1/2-inch (1-cm) round tip. Pipe batter into two rows of 4-inch (10-cm) lines, 2 inches (5 cm) apart on prepared sheet. Dust with icing sugar. 5. Bake, one sheet at a time, until lightly golden around edges and the centres spring back when lightly touched, about 20 minutes. Remove from oven and cool completely. (Ladyfingers will keep in an airtight container at room temperature for up to 1 week.) 6. For the tiramisu, whip cream in a large bowl with a hand mixer on medium speed until stiff peaks form, about 4 minutes. Beat in mascarpone, 6 tbsp (90 mL) sugar and vanilla until smooth, about 1 minute. Remove 3 cups (750 mL) of mixture and set aside. Beat pumpkin purée and remaining 4 tbsp (60 mL) sugar into remaining mixture. 7. In a shallow bowl, stir hot water with espresso powder and 2 tsp (10 mL) pump kin spice. Let cool 10 minutes. Stir to mix any settled spice. Quickly immerse lady fingers in mixture and line up in rows in one layer along bottom of a 10-inch (25-cm) square pan with high edges. Spread pumpkin mixture overtop to cover ladyfinger base. Top with additional layer of dipped ladyfingers, saving rest for another use. 8. Spoon reserved cream mixture into piping bag fitted with a large star tip. Pipe dollops by rows to cover lady fingers. Stir remaining 1/2 tsp (2 mL) pumpkin spice with icing sugar. Lightly dust overtop. Cover with plastic wrap and refrigerate at least 4 hours, preferably over night. Sprinkle with chopped pumpkin seeds before serving. WHAT TO SERVE Casa Dos Vinhos 5 Years Old Madeira LCBO 27375, $23.25 Sweet fortified Madeira brings its own contribu tion to the dessert with notes of smoky figs, nuts and oaky spice. Hiding behind all this is a subtle acidity that keeps things fresh. Serves 9 to 12

PUMPKIN SPICE TIRAMISU This mash-up of a pumpkin spice latte and tira misu gives the beloved dessert all the fall feels. To save time, you could use packaged lady fingers instead—you will need approximately 30. Instead of mascarpone, you could use two 250-g bars of softened, Philadelphia-style cream cheese. LADYFINGERS 4 large eggs, separated 1/2 cup (125 mL) sugar, divided 1 tsp (5 mL) vanilla extract 1/4 tsp (1 mL) salt 1 tbsp (15 mL) pumpkin spice 3/4 cup (175 mL) all-purpose flour 1 tbsp (15 mL) icing sugar TIRAMISU 11/2 cups (375 mL) whipping cream 1 tub (475 g) mascarpone 10 tbsp (150 mL) sugar, divided 2 tsp (10 mL) vanilla extract 1 cup (250 mL) pumpkin purée 1 cup (250 mL) hot water 2 tbsp (30 mL) instant espresso 21/2 tsp (12 mL) pumpkin spice, divided 1 tsp (5 mL) icing sugar 2 tbsp (30 mL) roasted pumpkin seeds, chopped

3. Pour cooled syrup into a glass bottle that closes tightly and refrigerate for up to 1 week. Shake well to mix thoroughly before using.

Makes 8 oz (1 cup/250 mL)

TIP 1 Ready-made pumpkin spice blends are available in the grocery store baking aisle, but you can blend your own using dried, ground spices. Combine two parts cinnamon with one part each nutmeg and ginger and one-half part cloves or allspice. Vary proportions to taste. Store in a tightly closed glass jar for up to 1 year. TIP 2 Use the thick, strained pumpkin-spice sol ids as a deeply flavourful, spicy “pumpkin butter” you can spoon into hot oatmeal, smoothies or slather on warm scones. It keeps for 1 week refrigerated in a sealed container.

1. For the ladyfingers, preheat oven to 325°F (163°C). Line two baking sheets with parchment.

2. In a large bowl, beat egg whites with a hand mixer until frothy, about 1 minute. Add 1/4 cup (60 mL) sugar and continue beating on high speed until stiff peaks form, 4 to 5 minutes.

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———————— AUTUMN 2024