LCBO Food & Drink Early Summer 2023

STRAWBERRY-LABNEH CREPES WITH BASIL

4. When ready to cook and assemble, stir half of strawberry sauce with labneh for a crepe filling. Set remaining strawberry sauce aside for topping. 5. Set a large, wide nonstick frying pan over medium-high heat. Spread 1/2 tsp (2 mL) butter so it thinly coats the pan. Pour in 1/2 cup (125 mL) batter. Quickly tilt the pan so batter spreads everywhere and you create a thin crepe. Cook until golden, 30 seconds to 1 min ute per side. Repeat for each crepe. 6. Spread half of each crepe with about 1/4 cup (60 mL) strawberry-labneh mixture. Fold plain side over filling. Fold in half once more. Drizzle strawberry sauce overtop. Scatter with basil leaves. Serve warm. Makes 8 to 9 servings LOBSTER & RADISH ROLLS ON BUTTERED BUTTERMILK & BLACK-SESAME BUNS Go above and beyond for these creamy East Coast–inspired seafood rolls by baking your own salty, squishy sesame-topped brioche buns. They require a mixer with a paddle attachment and some babysitting during the rising. But what deserves the full treatment more than lobster?! If you’re going to the effort to make homemade buns, it doesn’t seem right to just make a handful. This recipe makes 12 rolls, so you can up the filling or tuck leftover ones in the freezer for the next time you’re grilling sausages or hot dogs. BUNS 1/2 tsp (2 mL) kosher salt 1/2 cup (125 mL) buttermilk 2 eggs 2 egg yolks 3/4 cup (175 mL) room-temperature unsalted butter, cut into 1-tbsp (15-mL) cubes 1 egg, beaten with a few drops of water for brushing 2 tsp (10 mL) black sesame seeds 1/2 tsp (2 mL) flaked salt LOBSTER FILLING 2 East Coast lobsters, shelled, about 1/2 lb (225 g) lobster meat in total 4 to 6 radishes 1 tbsp (15 mL) lemon juice 1 1/2 tbsp (22 mL) chopped chives 1 tsp (5 mL) finely chopped tarragon (optional) 4 to 6 tsp (20 to 30 mL) mayonnaise Salt and pepper to taste 1 to 2 tbsp (15 to 30 mL) salted butter 1/4 cup (60 mL) water, lukewarm 2 tsp (10 mL) granulated sugar 1 pkg (8 g) active dry yeast 3 cups (750 mL) all-purpose flour

1. To prepare the buns, pour lukewarm water into a measuring cup. Check temperature. It should be 110° to 115°F (43° to 46°C). This is important to activate the yeast. Pour into the bowl of a stand mixer. Add sugar. Sprinkle with yeast. Let stand until it begins to bubble, 8 to 10 minutes. 2. Meanwhile, stir flour with salt in a medium bowl. 3. Add flour mixture and buttermilk to yeast mixture. Using the paddle attachment, mix on low just until dough comes together. It will be raggedy. Add eggs one at a time, beating until incorporated, then add each yolk, scraping down sides of bowl occasionally. Continue beating on low, adding butter 1 tbsp (15 mL) at a time and beating well after each addition. This will take 6 to 8 minutes. Continue beating on medium-low until dough comes together and is smooth, soft and a bit sticky, about 8 minutes. Occasionally, stop beating and scrape down sides of bowl and paddle. Toward the end of beating, the dough should begin to form a mound and creep up and around the paddle. 4. Remove dough to a greased or oiled bowl. Cover with plastic wrap. Let rise in a warm spot until doubled, about 1 to 2 hours. 5. Remove to a lightly floured counter. Using your fingers, press down into a small square. Cut square into 12 pieces. Shape each piece into a log, about 4 1/2-inches (11 cm) long. Set on a parchment-lined baking sheet. Cover with plastic wrap. Let rise in a warm spot for 1 hour. Don’t worry if the dough begins to stick together. The buns will pull apart after baking. 6. Just before you’re ready to bake, preheat oven to 400°F (204°C). 7. Brush tops of buns with beaten egg. Sprin kle with sesame seeds and flaked salt. 8. Bake in centre of preheated oven until lightly golden on tops and bottoms, 12 to 14 minutes. Set on a wire rack to cool. 9. To prepare the filling, cut lobster meat into 1/2-inch (1-cm) pieces. Cut radishes in half. Place cut side down then thinly slice. Stir lobster with radishes, lemon juice, chives and tarragon in a small bowl. Stir in mayo until moistened. Season with salt and pepper. 10. Cut a slit into the top of each bun without cutting all the way through. Spread a little butter on either side of each bun (not the top or bottom). Set buns buttered side down in pan. Heat over medium. Cook until golden, about 2 to 3 minutes per side. Serve stuffed with lobster mixture. Makes 4 to 5 servings (and 12 buns)

Delicious and thin, crepes make a great base for sweet or savoury ingredients. Here, they’re stuffed with a fresh strawberry sauce and lab neh, a Middle Eastern yogurt cheese. You can buy it or make your own by straining yogurt. LABNEH 1 1/2 cups (375 mL) store-bought labneh or 3 cups (750 mL) full-fat (6%) yogurt plus 1/4 tsp (1 mL) salt STRAWBERRY SAUCE 2 pints (340 g each) strawberries, hulled and quartered 1 cup (125 mL) granulated sugar 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) cornstarch 1/2 cinnamon stick, about 2 inches (5 cm) long 2 basil stems, leaves removed

CREPE BATTER 6 eggs 2 cups (500 mL) whole milk

1 1/2 cups (375 mL) all-purpose flour 1 tbsp (15 mL) unsalted butter, melted, plus more for buttering pan 2 tbsp (30 mL) granulated sugar 2 tsp (10 mL) pure vanilla extract

1/4 cup (60 mL) small basil leaves for garnishing

1. If homemaking labneh, line a sieve with cheesecloth that’s cut or folded so there are six layers stacked. Scrape yogurt over cheese cloth. Fold cheesecloth overtop. Refrigerate and let strain overnight. Scrape strained yogurt into a bowl. Stir in salt. If making ahead, labneh will keep well, covered and refrigerated, for 3 to 4 days. 2. To prepare strawberry sauce, add straw berries to a large, non-reactive saucepan. Add sugar. Stir lemon juice with cornstarch in a small bowl until evenly mixed. Pour over straw berries. Stir to mix. Add cinnamon and basil stems. Bring to a simmer over medium-high heat, stirring occasionally, 10 to 15 minutes. Simmer until thickened, 5 to 8 minutes. Let cool completely. Remove and discard cinna mon stick and basil stems. Pour into a bowl or container. Cover and refrigerate until ready to use. If making ahead, strawberry sauce will keep well, covered and refrigerated, for 1 to 2 days. 3. To make crepes, whisk eggs in a medium bowl. Add milk, flour, butter, sugar and vanilla. Whisk until evenly mixed. Refrigerate batter for 1 hour. If making ahead, batter will keep well, covered and refrigerated, for up to 1 day.

138 FOOD & DRINK EARLY SUMMER 2023