LCBO Food & Drink Early Summer 2018

VEGAN CLOVER CLUB Aquafaba is the leftover liquid from cooking beans. It’s often used as a substitute for egg whites due to its ability to hold foam when whipped. Here the liquid from canned chick- peas creates a frothy, creamy Clover Club, the classic raspberry-flavoured Gin Sour. For the best results, use the widely available Eden brand, which is organic and has no salt added. 2 oz gin ¾ oz liquid from canned chickpeas, preferably organic ¾ oz strained fresh lemon juice ½ oz Simple Syrup (recipe follows) 1 tsp (5 mL) good-quality raspberry jam 1 Place ingredients in a cocktail shaker. Hold tightly and shake vigorously for 30 seconds. Fill three-quarters with ice. Shake 15 seconds. Strain through sieve into chilled coupe. Serve immediately. Makes 1 cocktail S IMPLE SYRUP Combine equal parts sugar and boiling water, stir until sugar has dissolved, and store in fridge until chilled. Thin and chocolatey with crisp edges and chewy centres, these gluten-free cookies are no consolation prize; they’re the real deal. If you aren’t a celiac, you don’t need to use cer- tified gluten-free oat flour. You could also make your own oat flour by grinding rolled oats in a blender then passing it through a sieve. 1½ cups (375 mL) certified gluten-free oat flour ½ tsp (2 mL) baking soda ¼ tsp (1 mL) baking powder ¼ tsp (1 mL) salt ½ cup (125 mL) unsalted butter, softened ½ cup (125 mL) sugar ½ cup (125 mL) light brown sugar 1 large egg 1 tsp (5 mL) pure vanilla extract 1 cup (250 mL) chocolate chips or chunks 1 Preheat oven to 350°F (180°C). Line large baking trays with parchment paper. 2 In a small bowl, whisk together oat flour, baking soda, baking powder and salt. Set aside. GLUTEN-FREE CHOCOLATE CHIP COOKIES

3 In a stand mixer with a paddle attachment, beat butter and sugars on medium speed un- til smooth, about 2 minutes. Reduce speed to low. Add egg and vanilla. Mix until combined. Gradually add dry mix until combined. Stop machine. Fold in chocolate chips or chunks with a silicone spatula until evenly distributed. 4 Drop scant 1-tbsp (15-mL) portions onto pre- pared trays 2½ inches (6 cm) apart. (You can do 3 rows of 4 on a standard 12 x 17-inch/30 x 43-cm tray.) Bake on middle rack until puffy and lightly browned, 10 to 12 minutes. Remove from oven and cool completely. Transfer to air- tight container and store at room temperature for up to 5 days. Makes 32 to 36 cookies BLACK FOREST SUNDAES These decadent sundaes, combining the fla- vours of a Black Forest cake, feature the easiest ice cream ever. Versions of it abound but the basic recipe came my way via a friend—and great cook—Inkeri McCormack. Since all the components of the sundaes can be prepped ahead, these are perfect for entertaining. You can assemble the sundaes for your guests, or set out all the fixings buffet-style and let everyone help themselves. DOUBLE CHOCOLATE ICE CREAM 2 cups (500 mL) whipping cream, divided ¼ cup (60 mL) unsweetened cocoa powder 1 tsp (5 mL) vanilla 1 can (300 mL) sweetened condensed milk ½ cup (125 mL) finely chopped good-quality dark chocolate, about 3 oz (90 g) SOUR CHERRY ICE CREAM 2 cups (500 mL) well-drained pitted red tart (sour) cherries 4 tsp (20 mL) granulated sugar 2 cups (500 mL) whipping cream 1 tsp (5 mL) almond extract 1 can (300 mL) sweetened condensed milk CHOCOLATE-ALMOND SPRINKLE 24 chocolate wafers, about ½ a 200-g pkg ½ cup (125 mL) toasted slivered almonds ¼ cup (60 mL) unsalted butter, melted 2 tbsp (30 mL) granulated sugar Cherries on top from page 45

CHOCOLATE TOFFEE SAUCE ¾ cup (175 mL) unsalted butter, cubed ¾ cup (175 mL) corn syrup Pinch of kosher salt ⅓ cup (80 mL) unsweetened cocoa powder 1 tsp (5 mL) vanilla SOUR CHERRY SAUCE 2 cups (500 mL) well-drained pitted red tart (sour) cherries, juice reserved ¼ cup (60 mL) granulated sugar ¼ cup (60 mL) cherry liqueur or additional cherry juice 4 tsp (20 mL) cornstarch 1 tbsp (15 mL) lemon juice ½ tsp (2 mL) almond extract GARNISH (OPTIONAL) Whipped cream, chocolate curls and/or toasted slivered almonds 1 For double chocolate ice cream, whisk to- gether 1 cup (250 mL) whipping cream and the cocoa powder in a small saucepan until smooth. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to me- dium and boil, whisking constantly, for 1 min- ute. Remove from heat and pour through a fine sieve into a large bowl. Let cool to room tem- perature, then chill until cold. 2 Add remaining cream to cocoa-flavoured cream, along with vanilla. Whip until stiff peaks form. Fold in condensed milk until well combined. 3 Scrape mixture into a 6-cup (1.5-L) freezer- proof container. Cover tightly and freeze until almost firm, about 3 hours. Fold in chocolate. Freeze until firm. 4 For sour cherry ice cream, pulse cherries and sugar in a food processor until cherries are finely minced. Strain through a fine sieve into a small saucepan, pressing on solids to extract as much juice as possible. Discard solids. Bring juice to a boil over medium-high heat. Reduce heat to medium and boil, stirring occasion- ally, until liquid has reduced to about ⅓ cup (80 mL) and is syrupy, 10 to 12 minutes, stir- ring more often toward end of cooking time. Let cherry syrup cool to room temperature, then chill until cold. 5 In a large bowl, whip cream and almond ex- tract until stiff peaks form. Fold in condensed milk until well combined. Fold in cherry syrup (either fold it in completely so ice cream is uni- formly pink, or just fold in partially for a more swirled effect). 6 Scrape mixture into a 6-cup (1.5-L) freezer- proof container. Cover tightly and freeze until firm.

126  FOOD & DRI NK EARLY SUMMER 2018