LCBO Food & Drink Early Summer 2022

PINEAPPLE EXPRESS

Tender, crisp-bottomed shortcakes lend themselves to all kinds of toppings. For something a little unusual, top with sweetly glazed pineapple elevated with hints of peppery flavour, then finish them off with fragrant cardamom whipped cream. PEPPER & HONEY-GRILLED PINEAPPLE 3/4 pineapple, peeled and cut into 6 thick rings 3 tbsp (45 mL) honey 1/8 tsp (0.5 mL) freshly ground black pepper SHORTCAKE BISCUITS 2 cups (500 mL) all-purpose flour 1/4 cup (60 mL) granulated sugar, plus 2 tsp (10 mL) for sprinkling 2 tsp (10 mL) baking powder 3/4 tsp (4 mL) salt 1/2 cup (125 mL) cold unsalted butter, cut into cubes 3/4 cup (175 mL) 18% table cream, plus more for brushing CARDAMOM CREAM 1 cup (250 mL) whipping cream 1 tsp (5 mL) freshly grated orange zest 1/2 tsp (2 mL) vanilla extract 1/4 tsp (1 mL) ground cardamom Black Pepper & Honey-Grilled Pineapple Shortcakes 1. Prepare pineapple by placing rings in a dish just large enough to hold them in a single layer. Stir honey with pepper in a small microwave-safe bowl. Microwave for 30 seconds to melt and infuse flavour. Drizzle over pineapple rings. Let stand for an hour, turning to coat halfway through. 2. Meanwhile, prepare biscuits. Line a rimmed baking sheet with parchment paper. Stir flour with 1/4 cup (60 mL) sugar, GARNISH 1 pint blueberries Fresh mint leaves

If making ahead, wrap unbaked

biscuits well with plastic wrap and refrigerate overnight.

baking powder and salt in a large bowl. Using your index fingers and thumbs, work in butter until coarse crumbs form. Pour cream overtop. Using your hands, mix until just incorporated. Turn onto a floured surface. Press until about 1 inch (2.5 cm) thick. Using a floured glass or large cutter, cut out rounds at least 3 inches (8 cm) in diameter. Arrange over baking sheet. Bring remaining dough together and repeat pressing and cutting with remaining dough. You may have a knobby piece at the end. If so, roll it up and press into a mini. Refrigerate biscuits for 30 minutes.

4. Remove biscuits from fridge and lightly brush with a little cream or milk. Sprinkle with remaining sugar. Bake in centre of preheated oven for 12 to 14 minutes until golden on bottoms, and cooked through and tender. Let cool completely. 5. To prepare cardamom cream, beat whipping cream in an electric mixer until soft peaks form. Add zest, vanilla and cardamom. Continue beating until mixed and stiff peaks form. Refrigerate until ready to serve. 6. Preheat grill to medium. When hot, barbecue pineapple rings until grill marks form, 2 to 3 minutes per side.

7. Just before serving, split a cool shortcake in half and place on a plate. Top bottom halve with a grilled pineapple ring and dollop with cream. Sandwich with top. Repeat for remaining shortcakes. Garnish with blueberries and mint leaves. [WHAT TO SERVE] Henry of Pelham Special Select Late Harvest Vidal VINTAGES 395228, 375 mL, $19.95 Late Harvest Vidal’s complementary citrus, apricot and pineapple tones will stand up to this delectable dessert, while its exotic nature highlights the spice. Makes 6 shortcakes

3. Before baking, preheat oven to 375°F (191°C).

152 FOOD & DRINK EARLY SUMMER 2022