LCBO Food and Drink Holiday 2015

BASICS  BREAD WINNERS

Citrus and Cardamom Twists

4 Preheat the oven to 350°F (180°C) and bake the twists until golden brown, 16 to 18 minutes. 5 While the twists are baking, prepare the glaze. Combine the icing sugar and lemon juice and whisk until smooth. Brush a thin lay- er of glaze over the twists as soon as they come out of the oven. Serve warm or at room temper- ature. To reheat, place in a 200°F (100°C) oven

mark three 4-inch (10-cm) strips. Brush the centre strip very lightly with the beaten egg and spread with one-half of the orange-carda- mom sugar. Fold the left 4-inch (10-cm) strip over the sugared one. Brush with another thin layer of the beaten egg and top with the rest of the sugar. Fold the remaining 4-inch (10‑cm) strip over the sugar and roll the dough gently lengthwise just to embed the sugar. The dough should now be 12 x 4 inches (30 x 10 cm). Transfer the dough to the parchment- lined baking sheet and place in the freezer until firm but not hard, about 10 to 15 minutes. 3 Place the dough horizontally on the work surface and with a sharp knife, cut twelve 1-inch (2.5-cm) strips. Take the first strip, hold one end in each hand, and twist twice by rotat- ing your hands in opposite directions. Place on the parchment-lined baking sheet. Repeat for each strip, placing them about 1 inch (2.5 cm) apart on the sheet. Cover loosely with plastic wrap until doubled in size, about 1½ hours.

Brioche dough, folded and twisted with fra- grant sugar, and glazed while still warm. What fun! ½ cup (125 mL) sugar Rind of ½ orange, cut into ½ inch (1 cm) pieces 1 tsp (5 mL) ground cardamom

1 recipe Brioche (recipe page 226) 1 egg beaten with 2 tsp (10 mL) water LEMON GLAZE ½ cup (125 mL) sifted icing sugar 2 tbsp (30 mL) lemon juice

for 10 to 15 minutes. Makes 12 servings

WHAT TO SERVE Patron XO Café Tequila Liqueur LCBO 605048, $40.05 Grand Marnier Louis-Alexandre LCBO 525261, $69.95

1 Line a baking sheet with parchment paper and set aside. In a food processor fitted with the steel blade, process the sugar, orange rind and cardamom until the rind is finely minced. 2 On a floured surface, roll the dough to a 12 x 11-inch (30 x 28-cm) rectangle. In from the 12-inch (30-cm) side of the rectangle, lightly

194  FOOD & DRI NK HOLIDAY 2015