LCBO Food & Drink Early Summer 2023

SPANISH-STYLE COD ESCABECHE Escabeche is a technique in which fish is mar inated after cooking rather than before. This version stars cod, but feel free to swap it for an oilier fish like mackerel or salmon. Sour dough bread, pan-fried until golden brown in a generous amount of olive oil, and a dollop of garlicky aïoli round out this wonderful dish. 3 lbs (1.36 kg) cod loins, cut into 8 pieces 3 tsp (15 mL) fine sea salt, divided 6 tbsp (90 mL) olive oil, divided, plus more to finish 4 medium carrots, sliced on bias 1/8 inch (3 mm) thick 1 large red onion, sliced 1/4 inch (5 mm) thick 4 cloves garlic, sliced 2 tsp (10 mL) smoked paprika 1/4 -inch (5-mm) rounds, seeds discarded 3 jalapeños, thinly sliced (or less to taste) 8 sprigs thyme 3 bay leaves 2 2-inch (5-cm) strips orange zest 1 cup (250 mL) dry, unoaked white wine 1 cup (250 mL) water 3/4 cup (175 mL) sherry vinegar Fried sourdough bread and aïoli to serve 1. Pat fish dry with paper towel. Season all over with 1 tsp (5 mL) salt. 2. Heat a very large nonstick pan over medium-high heat. Add 4 tbsp (60 mL) oil, then half the fish. Cook, flipping halfway through, until fish is very lightly browned and flakes easily when pressed, 2 to 4 minutes per side. Remove from pan and place in a large non-reactive storage container. (It’s okay if fish breaks apart into large chunks.) Repeat with remaining fish. 3. Wipe out pan then set it over medium-high heat. Add remaining 2 tbsp (30 mL) oil then carrots, onion and garlic. Cook until onion has softened, 3 to 5 minutes. Stir in paprika, pepper, cloves and remaining 2 tsp (10 mL) salt. Add both peppers, thyme, bay leaves, zest and wine. Cook until wine is reduced by half, about 4 minutes. Add water and vinegar. Cook until pep pers have softened, about 6 minutes more. Pour mixture over cod. Let cool at room temperature for 30 minutes, then cover and refrigerate. Let cod marinate for at least 4 hours or up to 2 days. 4. To serve, break cod into large chunks and transfer to a large rimmed platter. Top with vegetables and marinating liquid then drizzle with additional olive oil. Serve with fried bread and aïoli. Serves 6 to 8 1/2 tsp (2 mL) black pepper 1/4 tsp (1 mL) ground cloves 6 small cubanelle peppers, cut into

WHAT TO SERVE Fielding Unoaked Chardonnay VQA VINTAGES ESSENTIALS 164491, $16.95 Cold-fermented in stainless steel, this Chardonnay keeps its natural freshness and vibrancy. It has the right weight and acidity to stand up to the multiplicity of flavours in the escabeche.

inserted in centre comes out clean, 30 to 35 minutes. Carefully transfer to cooling rack. Cool for 15 minutes. Remove rim and transfer cake with parchment bottom back to cooling rack. Cool completely. 3. Using a sharp serrated knife, trim top of cake to create flat surface. Brush all over with orange juice. Place cake back on pan base and fit springform ring around the cake without tightening. Cut two 5 x 15-inch (13 x 38-cm) strips of parchment paper and nestle them in around the cake to cover its outer edge and create a sleeve. Tighten springform ring on base ensuring parchment sleeve is tightly fitted around cake. Set aside. 4. For the mousse, sprinkle gelatin over 2 tbsp (30 mL) warm water in a small bowl. In a medium saucepan, heat 3/4 cup (175 mL) cream and chocolate over low, stirring occa sionally, until melted and smooth. Cool for 5 minutes. Stir in gelatin mixture until com pletely dissolved. 5. In a large bowl, whip remaining 1 1/2 cups (375 mL) cream to soft peaks. Gradually add sugar and vanilla, and continue beating until stiff peaks form. Gently fold in chocolate gelatin mixture. Pour over cake and smooth top as flat as possible. Refrigerate for 2 hours. Transfer cake to freezer and freeze until solid, at least 6 hours or overnight. 6. For the glaze, sprinkle plain gelatin over 1 tbsp (15 mL) warm water in a small bowl. In a small saucepan, bring corn syrup, remaining 1/2 cup (125 mL) water and orange zest to a boil over medium-high heat. Cook for 2 minutes. Remove from heat and steep for 1 minute. Remove and discard orange zest. Place orange gelatin in a medium bowl and stir in orange syrup until gelatin is dissolved. Whisk in choc olate and unflavoured gelatin mixture until melted. Cool for 15 minutes. 7. Pour glaze over frozen cake. Let set in fridge for 1 hour. Cover and refrigerate until ready to serve, up to 5 days. 8. When ready to serve, remove springform ring and carefully peel off parchment strips while using tip of knife to help cleanly release glaze. Cut cake with a wet knife, cleaning the blade between each cut. Serves 8 to 10

Retro Made Modern from page 121

ORANGE CREAMSICLE CAKE The iconic summer treat is reimagined as a dreamy cake with an orange-kissed vanilla sponge base, creamy white chocolate mousse and vividly orange mirror glaze. For an adults only version, use your favourite orange liqueur instead of OJ to brush the cake.

CAKE 1 1/2 cups (375 mL) all-purpose flour 2 tsp (10 mL) baking powder 1/4 tsp (1 mL) salt 2 eggs

3/4 cup (175 mL) sugar 2 tsp (10 mL) vanilla 1/3 cup (80 mL) vegetable oil 2/3 cup (150 mL) milk 1/2 cup (125 mL) freshly squeezed orange juice

MOUSSE 2 tsp (10 mL) unflavoured gelatin 2 tbsp (30 mL) warm water

2 1/4 cups (560 mL) whipping cream, divided 8 oz (225 g) white chocolate, finely chopped

2 tbsp (30 mL) icing sugar 1 tbsp (15 mL) vanilla extract

GLAZE 1/2 tsp (2 mL) unflavoured gelatin 1 tbsp + 1/2 cup (15 mL + 125 mL) water, divided

1/2 cup (125 mL) light corn syrup 3 2-inch (5-cm) strips orange zest

1 package (85 g) orange-flavoured gelatin 3 oz (85 g) white chocolate, finely chopped

1. Preheat oven to 350°F (177°C). Lightly grease sides and bottom of a 9-inch (23-cm) springform pan. Line bottom with parchment. Set aside. 2. For the cake, in a medium bowl, stir flour, baking powder and salt. Set aside. In a large bowl, whisk eggs and sugar until creamy, about 1 minute. Stir in vanilla and oil. Add dry mix in two stages alternating with milk. Whisk until just combined. Pour batter into prepared pan. Bake on middle rack until a wooden skewer

WHAT TO SERVE Left Field Brewery Squeeze Play

Rainbow Sherbet Sour LCBO 20835, 355 mL, $4.50

This sour beer has a good deal of sweetness, along with bursting citrus flavours, so it will cut through the rich cake while providing balance.

144 FOOD & DRINK EARLY SUMMER 2023