LCBO Food & Drink Early Summer 2023

RETRO MADE MODERN

S’Mores Slab Pie The campfire classic is trans formed into a magnificent pie, no firewood (or even baking) required. The graham cracker crust supports a velvety choc olate ganache filling, and it’s topped with homemade marsh mallow fluff that’s been lightly torched to give you those fireside feels. To save time, you could skip the fluff and top the pie with large marshmallows instead. CRUST 2 1/4 cups (560 mL) graham cracker crumbs 1/3 cup (80 mL) sugar 3/4 cup (175 mL) unsalted butter, melted FILLING 1 cup (250 mL) evaporated milk 2 tsp (10 mL) instant coffee 14 oz (395 g) semi-sweet chocolate, chopped 1/4 cup (60 mL) unsalted butter, softened TOPPING 1/2 cup (125 mL) sugar 1/2 cup (125 mL) corn syrup 1/4 cup (60 mL) water 2 egg whites 1/2 tsp (2 mL) cream of tartar 2 tsp (10 mL) vanilla 1. For the crust, lightly spray a 9 x 13-inch (23 x 33-cm) baking pan with oil and line bottom and sides with parchment paper, leaving overhang on all sides. In a large bowl, stir graham crumbs with sugar. Pour in butter. Mix until it resembles wet sand. Using a mea suring cup, firmly press mixture evenly into pan to cover bottom and 1 inch (2.5 cm) up sides. Freeze until firm, about 1 hour. 2. For the filling, stir evapo rated milk and instant coffee in a medium saucepan over low heat. Add chocolate. Cook, stirring occasionally, until chocolate has

whole time. Just make sure all the chocolate is completely covered by fluff.) Remove pie from pan and cut into squares to serve.

motor running on medium speed, slowly pour in hot sugar mixture. Raise speed to high and whip until mixture has slightly stiffened and sides of bowl are almost com pletely cool to the touch, about 8 minutes. Add vanilla during last minute of whipping. 4. Dollop marshmallow topping over chocolate filling to cover. Using a kitchen torch, lightly toast the marshmallow topping before serving. (You could also briefly run it under the broiler, watching it the

melted and mixture is smooth, 8 to 10 minutes. Stir in butter until melted. Transfer mixture to a bowl. Refrigerate for 30 minutes, stirring halfway through. Spoon into firmed crust and smooth top. Refrigerate until set, about 1 hour. 3. For the topping, bring sugar, corn syrup and water to a boil in a small saucepan. Cook for 3 minutes without stirring. In bowl of a stand mixer fitted with whisk, beat egg whites and cream of tartar until soft peaks form. With

Serves 12 to 14

WHAT TO SERVE Knob Creek Bourbon LCBO 326009, $58.95 Full-bodied and warm, this bourbon has flavours of vanilla, caramel and spicy oak—perfect balance for the chocolate and marshmallow.

122 FOOD & DRINK EARLY SUMMER 2023