LCBO Food & Drink Early Summer 2017

5 Fold up bottom nearest you over vegetables. Fold in sides. Grasp vegetables to keep com- pact while rolling up into a cigar shape. Place in damp paper-towel-lined container. Cover with plastic wrap. Refrigerate until needed, up to half a day. 6 Stir chilli sauce with lime juice. Spread about 1 tbsp (15 mL) chilli sauce on each plate. 7 Lay 2 rolls overtop, cutting one in half to stand up. Pass remaining chilli sauce and also sambal oelek for guests to add as desired. Serves 6 to 8 WHAT TO SERVE  Pillitteri Gewürztraminer Riesling VQA LCBO 349126 $12.95 Grapefruit, ginger and exotic spice flavours comple- ment these spicy rolls. A hint of sweetness tames the chilli heat while the fresh citrus acidity prepares the palate for another bite. Hoegaarden LCBO 554089, 6 pk $14.75 This flavourful Belgian white beer brings a delight- ful combination of coriander, spicy clove and citrus flavours, along with palate-cleansing carbonation.

2 eggs, separated ½ tsp (2 mL) pure vanilla extract 2 tbsp (30 mL) granulated sugar 1 cup (250 mL) Quick Chocolate Sauce (recipe follows) 2 cups (500 mL) raspberries

1 Line a 9 x 5-inch (23 x 13-cm) loaf pan with plastic wrap, overhanging the edges. Place in freezer. 2 Heat a small saucepan one-quarter full of water over low heat until hot but not boiling. Place a small bowl containing white chocolate over hot water (do not let bottom of bowl touch water). Slowly let white chocolate melt, stirring occasionally. Remove from heat when melted. 3 Beat whipping cream until soft peaks form. Stir half into melted chocolate along with lightly stirred egg yolks and vanilla. When combined, fold in remaining whipped cream. 4 Using clean beaters, beat egg whites until soft peaks form. Then slowly add sugar, beat- ing until thick and glossy. 5 Fold half of egg whites into chocolate mix­ ture until just combined. Then fold in re- maining whites. Turn into chilled and lined loaf pan and smooth. Place another piece of plastic wrap directly on surface and place in freezer for 7 to 8 hours or overnight. Mousse keeps well in freezer for a week or more. 6 Serve scoops or slices of frozen mousse in chilled bowls or on plates. Drizzle with choc- olate sauce and garnish with a scattering of berries. Serve right away. Makes 6 to 8 servings WHAT TO SERVE Sandeman Late Bottled Vintage Port LCBO 195974 $16.95 Port is a perfect after-dinner pour at any time of the year, and it’s especially well-suited to this meal. This example offers layers of sweet ripe dark berry and dark chocolate flavours, which will heighten those ele- ments in this dessert. Batasiolo Bosc d’la Rei Moscato D’Asti DOCG LCBO 277194 $16.60 For a wonderful low-alcohol pairing, try this Italian bubbly. Its light sparkle, deliciously sweet palate and exotic floral, sweet orange and tropical tones perfectly accompany the flavours and textures in this dessert.

HUMMUS SALAD ROLLS Fill these rolls with whatever vegetables are fresh and crisp. Lemony hummus and crunchy peanuts add protein while making these par- ticular rolls both vegetarian and vegan. Soak- ing the rice papers in beet juice gives them a pretty pink hue but no flavour. Y and Y Brand Sweet Chilli Sauce contains no colouring or preservatives. ¾ cup (175 mL) each of 4 julienned vegetables such as carrot, cucumber, snow or snap peas, beets, radish, celery and sweet pepper ¾ to 1 cup (175 to 250 mL) salted and roasted peanuts 1 can (398 mL) sliced or whole beets 16 to 20 rice papers, each 6½ inches (16 cm) in diameter ½ to ¾ cup (125 to 175 mL) hummus Fresh coriander or mint leaves 1½ cups (375 mL) sweet chilli sauce 3 tbsp (45 mL) freshly squeezed lime or lemon juice Sambal oelek or sriracha (optional) 1 Julienne chosen vegetables so slivers are 3 inches (8 cm) long or less. Each roll requires a bundle of vegetables about 1 inch (2.5 cm) in diameter. Chop peanuts. 2 Drain beet juice into a measuring cup; add enough water to make 1¼ cups (310 mL). Pour into a small pie plate. 3 Working with 1 or 2 rice papers at a time, place into juice for 60 to 90 seconds or until just pliable. Then lay on an old dry tea towel. 4 Lightly spread rice paper half closest to you with about ½ tbsp (7 mL) hummus, keeping it in from edges. Sprinkle with some peanuts. Place a few vegetables of each kind on top, keeping them to the middle. On the opposite side of circle, place 2 to 3 leaves of coriander or mint on rice paper slightly in from edge.

FROZEN WHITE CHOCOLATE MOUSSE WITH FRESH BERRIES

This white chocolate indulgence waits in the freezer until needed. Garnish with whatever fresh berry is available such as raspberries and strawberries. I am partial to using Calle- baut chocolate, which often can be found in bulk food stores.

MOUSSE 4 oz (125 g) white chocolate, chopped 1 cup (250 mL) whipping cream

136  FOOD & DRI NK EARLY SUMMER 2017