LCBO Food & Drink Autumn 2025

Double Takes from page 45

WHISKY WHIPPED CREAM 1 cup (250 mL) heavy cream 2 tsp (10 mL) icing sugar 1 tbsp (15 mL) Canadian rye whisky (optional) 1 tsp (5 mL) pure vanilla extract 1. For the cake, soak prunes in 1/4 cup (60 mL) whisky in a small bowl. Preheat oven to 350°F (177°C). 2. While prunes are soaking, lightly butter an 8-inch (20-cm) round springform pan and line bottom with parchment. 3. For the caramel, melt 2 tbsp (30 mL) butter, brown sugar and 2 tbsp (30 mL) whisky in a small saucepan over medium heat. Cook for 1 minute, stirring often. Remove from heat and keep stir ring. Set aside and cool 3 to 5 minutes. Pour into prepared pan and spread evenly. Lightly sprinkle with flaky salt. 4. For the cake, peel, halve and core apples. Cut into 1/8-inch- (3-mm-) thick slices. Fan and arrange slices decoratively over caramel. Drizzle with any whisky in bowl that has not been absorbed by the prunes. Set aside. 5. In a medium-size bowl, whisk rye flour, hazel nut flour, cardamom, ginger, baking powder, baking soda and salt until combined. Set aside In another bowl, stir milk, remaining 1/4 cup (60 mL) whisky and vanilla until combined. Set aside. 6. In a stand mixer fitted with paddle, beat 1/2 cup (125 mL) butter and soaked prunes on medium speed until light and fluffy, about 3 minutes; stop and scrape down sides of bowl at least once. With motor running, gradually add sugar and continue to beat for 3 minutes more. Reduce speed to low and add eggs one at a time. Gradually add half the flour mixture then slowly add half the milk mixture until just combined. Stop and scrape down bowl. Repeat with remaining flour and milk mixtures. 7. Spoon batter over apples and spread evenly. Place pan on parchment-lined baking sheet. Bake until wooden skewer inserted in centre comes out with a few moist crumbs attached, about 1 hour. Transfer to a cooling rack for 10 minutes. Carefully run a butter or paring knife around edge to loosen cake from sides of pan. 8. Remove ring from pan. Cool for another 15 minutes. Invert cake onto a serving plate. Remove base and peel off parchment. 9. For the whisky whipped cream, beat ingre dients in a stand mixer fitted with a whisk until soft peaks form. Serve the cake warm or at room temperature with a generous dollop of cream.

to low and add eggs one at a time. Gradually add half the flour mixture then slowly add half the milk mixture until just combined. Stop and scrape down bowl. Repeat with remaining flour and milk mixtures. 5. Pour batter into prepared baking dish. Place baking dish on a parchment-lined baking sheet. Carefully pour sauce over a large spoon over cake batter to help distribute it evenly. 6. Bake on middle rack until cake looks dry on top and bounces back to touch with sauce bub bling around edges, 35 to 40 minutes. Carefully remove from oven. 7. Cool for 15 to 20 minutes before serving. Plate cake slice first then spoon sauce gener ously overtop. Serve with ice cream or Whisky Whipped Cream (see recipe in Rye Apple Upside-Down Cake below).

HOT FUDGE RYE PUDDING CAKE For this magical cake, the sauce is poured over the batter before baking. In the oven, they switch places, creating moist chocolate cake floating in rich chocolate sauce. The maltiness of rye flour works well with chocolate, while the whisky brings its caramel sweetness. If you live in Toronto, Brod flour bakery mills and sells medium rye flour. SAUCE 11/2 cups (375 mL) packed light brown sugar 1/2 cup (125 mL) Dutch-processed cocoa powder 1 tsp (5 mL) fine sea salt 1 cup (250 mL) water 1/2 cup (125 mL) heavy cream

1/4 cup (60 mL) unsalted butter, diced 1/3 cup (80 mL) Canadian rye whisky

Serves 8 to 10

RYE APPLE UPSIDE-DOWN CAKE WITH SALTED WHISKY CARAMEL

CAKE 11/4 cups (310 mL) medium rye flour (see TIP, p. 121) 1/2 cup (125 mL) Dutch-processed cocoa powder

In addition to a roof of sweet, glistening apples, the cake gets depth from rye and hazelnut flours and sweetness from plump prunes. Rye whisky brings its patented spice to both the caramel and cake. Topped with whisky whipped cream, this cake is the perfect fall dessert. For light rye flour, look for Oak Manor Organic, which is grown and milled in Ontario.

1 tsp (5 mL) baking powder 1/2 tsp (2 mL) baking soda

1 tsp (5 mL) fine sea salt 1 cup (250 mL) 2% milk 1 tsp (5 mL) pure vanilla extract 1/4 cup (60 mL) Canadian rye whisky 1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan 3/4 cup (175 mL) sugar 2 large eggs, at room temperature 1. Preheat oven to 325°F (163°C). Butter a metal 8-inch (20-cm) square baking dish. 2. For the sauce, combine sugar, cocoa and salt together in a medium-size pot. Whisk in water then heavy cream until smooth. Add butter and bring to a gentle boil over medium heat. Reduce to medium-low and simmer for 5 minutes, whisking often. Remove from heat and whisk in whisky. Set aside. 3. For the cake, whisk flour, cocoa, baking pow der, baking soda and salt in a medium-size bowl until combined. Set aside. In another bowl, mix milk, vanilla and whisky. Set aside. 4. In a stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 3 minutes; stop and scrape down sides of bowl at least once. Reduce speed Ice cream of choice to serve

CAKE 1/2 cup (125 mL) diced prunes, about 1/4 inch (3 mm)

1/2 cup (125 mL) Canadian rye whisky, divided 1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan 3 small Granny Smith apples 11/2 cups (375 mL) light rye flour (see TIP, p. 121) 1/2 cup (125 mL) hazelnut flour 11/2 tsp (7 mL) ground cardamom 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) fine sea salt 1/2 cup (125 mL) 2% milk 2 tsp (10 mL) pure vanilla extract 1 cup (250 mL) sugar 2 large eggs, at room temperature CARAMEL 2 tbsp (30 mL) unsalted butter 1 cup (250 mL) packed light brown sugar 2 tbsp (30 mL) Canadian rye whisky Flaky sea salt to taste 1 tsp (5 mL) ground ginger 2 tsp (10 mL) baking powder

Serves 8 to 10

120

———————— AUTUMN 2025