LCBO Food & Drink Early Summer 2019

spirited sundaes from page 111

BERRY SHORTCAKE SUNDAE All the flavours of summer’s favourite dessert combine in this sophisticated sundae. 2 cups (500 mL) of ½-inch (1-cm) cubes pound cake, 3 to 4 slices 2 to 3 cups (500 to 750 mL) vanilla ice cream 2 to 3 cups (500 to 750 mL) strawberry ice cream Berries with Cassis and Rosemary (recipe follows) OPTIONAL GARNISHES Fresh berries Wafers or broken sugar cones Whipped cream Multicoloured sprinkles 1 Preheat oven to 350°F (180°C). 2 Spread out pound cake cubes on a small rimmed baking sheet. Bake, stirring once or twice, until golden on all sides, 8 to 10 minutes. Let cool completely. 3 Just before serving, layer ice creams, Berries with Cassis and Rosemary and toasted pound cake in sundae glasses or dessert dishes. Top with your choice of garnishes. Serves 6 This herb-spiked berry compote can be made ahead and refrigerated for up to two days. It makes a great grown-up brunch dish, too. 4 cups (1 L) mixed berries (raspberries, blueberries and hulled, halved small strawberries) ¼ cup (60 mL) granulated sugar ¼ cup (60 mL) water 1 large stalk rosemary, cut in half 3 tbsp (45 mL) cassis 1 In a medium bowl, gently toss berries together. Set aside. 2 In a small saucepan, stir together sugar, wa- ter and rosemary. Bring to a boil over medium- high heat, stirring to dissolve sugar. Boil for 1 minute. 3 Remove from heat and let cool slightly. Stir in cassis. 4 Pour cassis mixture over berries and stir gen- tly to combine. Let cool to room temperature, then cover and refrigerate until chilled. Discard pieces of rosemary stalk before serving. Makes about 3 cups (750 mL) BERRIES WITH CASS I S AND ROSEMARY

1 tsp (5 mL) kosher salt 1 tsp (5 mL) vanilla

1 In a large saucepan, bring Guinness to a boil over high heat. Reduce heat to medium and boil gently until Guinness has reduced to 1 cup (250 mL), 10 to 15 minutes. 2 Add sugar and butter to Guinness in sauce- pan. Heat over medium heat, stirring occa- sionally, until sugar has dissolved, butter has melted and mixture comes to a boil. 3 Hook a candy thermometer over rimof sauce- pan so tip is immersed in Guinness mixture but not touching bottom of saucepan. Boil without stirring but watching carefully and reducing heat if mixture threatens to boil over, until ther- mometer registers 325°F (160°C) and mixture is syrupy and very dark, about 15 minutes. 4 Remove fromheat and, standing back in case mixture spatters, whisk in whipping cream and salt (mixture will clump but don’t panic). 5 Return saucepan to medium heat. Cook, whisking often, until sauce is smooth, 2 to 3 minutes. 6 Remove from heat and whisk in vanilla. Let cool completely, then chill before serving. Makes about 1½ cups (375 mL)

STOUT AND SALTY CARAMEL SAUCE

Guinness gives this unctuous salted caramel sauce a smoky tang, so it’s the perfect foil for summery sweet treats. Also try it with grilled peaches or pineapple or poached pears. Any leftovers (as if!) will keep well in the refrigera- tor for up to two weeks.

1 can (440 or 500 mL) Guinness Draught 1¼ cups (310 mL) packed brown sugar

2 tbsp (30 mL) unsalted butter 1 cup (250 mL) whipping cream

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128  FOOD & DRI NK EARLY SUMMER 2019