LCBO Food & Drink Early Summer 2022

onions, pineapple, chili (if using) and cilantro. Toss to coat all in dressing. Season with salt to taste, cover and refrigerate for at least 12 hours, and as long as a day.

centre rack for 45 to 50 minutes or until top has developed a deep golden colour. Let cool to room temperature, wrap in wax paper and refrigerate until ready to pack up.

2. When ready to serve, taste and adjust seasoning as necessary.

6. To serve, cut into 12 equal- sized slices.

Serves 6

Serves 6

STRAWBERRY DESSERT SANDWICHES

WHAT TO SERVE Cave Spring Pinot Gris VQA LCBO 522979, $16.95 This Pinot Gris’ supple texture stands up to the dish’s weight, while balanced acidity reduces the sweetness, creating a harmonious food and wine experience. PINEAPPLE SLAW There’s a good reason slaw, in one form or another, shows up at picnics all the time. It’s pretty much the perfect make-ahead food— ever tried a cabbage slaw a few minutes after it’s been assembled? Right—not good! Time tempers the bitterness in the cabbage and softens the texture, too. Make this a day ahead, put it in the fridge and forget about it until it’s time to put it in the cooler. Add the optional chili, if you like heat. 3 tbsp (45 mL) grapeseed, canola or peanut oil 3 tbsp (45 mL) soy sauce, preferably Kikkoman brand 2 tbsp (30 mL) unseasoned rice vinegar 2 tbsp (30 mL) lime juice 1 tsp (5 mL) sugar 2 tsp (10 mL) finely grated ginger 1 clove garlic, finely grated 8 cups shredded green or purple cabbage, about 1 1/2 lbs (680 g) 5 green onions, thinly sliced 1 cup (250 mL) fresh pineapple, peeled, cored and diced 1 serrano chili, thinly sliced (optional) 1/3 cup (80 mL) finely chopped cilantro Salt 1. Combine oil, soy, vinegar, lime juice and sugar in a large bowl. Stir in ginger and garlic. Add cabbage,

Making your own brioche buns is an undertaking requiring advance planning (you’ll need to start a day ahead), but the payoff is bragging rights. If you’re not the peacocking type, you could buy brioche buns from a good baker and cut to the chase here. way you go, these beautiful little sandwiches are the perfect out-of-hand treat for a picnic. Because a too-stiff batter makes incorporating the butter difficult, it’s important that you don’t pack the flour into your measuring cups by scooping from the bag. Spoon the flour into your cup, then level with a knife. The brioche are best the day they are baked. BRIOCHE 1 3/4 cups (425 mL) spooned and levelled all-purpose flour, divided 1 tsp (5 mL) instant yeast, divided 1/4 cup (60 mL) milk 2 cold eggs 2 tbsp (30 mL) sugar 1/2 tsp (2 mL) salt 8 tbsp (1 stick) cool room temperature butter 1 egg, lightly beaten 1 tbsp (15 mL) water 1/4 cup (60 mL) coarse brown sugar FILLING 1 cup (250 mL) ricotta 1/2 cup (125 mL) mascarpone 3 tbsp (45 mL) honey 1 tsp (5 mL) vanilla paste or extract

the bowl of a stand mixer fitted with the paddle attachment. Mix to combine, cover bowl and let stand 45 minutes. 2. Add remaining 1 cup (250 mL) flour, 1/2 tsp (2 mL) yeast, sugar and salt. Switch to the dough hook and mix to combine, scraping down sides as necessary. Continue to knead with the dough hook for 8 to 10 minutes longer until the dough is smooth and shiny. 3. Add butter 1 tbsp (15 mL) at a time, kneading between each addition until the butter is fully incorporated. Transfer to a greased bowl, cover with plastic wrap and refrigerate overnight. 4. Meanwhile, combine ricotta, mascarpone, honey and vanilla in a food processor. Pulse until smooth, transfer to a bowl, cover and refrigerate until ready to assemble sandwiches. 5. To finish brioche, divide dough into six equal portions. Working with one at a time, roll into a smooth ball, transfer

to a parchment-lined baking sheet and flatten slightly with your palm. Cover and let stand for 1 1/2 to 2 hours or until puffed.

6. Preheat oven to 375°F (191°C).

7. Combine beaten egg and water. Brush tops of buns with egg wash and sprinkle tops with brown sugar. Bake on centre rack for 16 to 18 minutes or until golden. Let cool on a rack then split three-quarters of the way through. Transfer to a paper bag to transport. 8. When ready to serve, fill each bun with an equal amount of ricotta mixture and strawberries.

Serves 6

WHAT TO SERVE Malivoire Che Bello Sparkling VQA LCBO 16858, $17.95

Fruity and floral, with toasty tones, this superb sparkler

3 cups (750 mL) hulled, sliced strawberries

highlights the dessert’s strawberry accents. Its effervescence slices

1. For the brioche, place 3/4 cup (175 mL) flour, 1/2 tsp (2 mL) instant yeast, milk and eggs in

through the creamy texture, completing the experience.

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