LCBO Food and Drink Holiday 2015

SEASONAL PERSIMMONS

PERSIMMON PANCAKES

WITH BUTTERED MAPLE PECANS

1 Preheat oven to 200°F (100°C). Place wire cooling racks on baking sheets and place in oven. 2 Whisk together flour, baking powder and salt in a large bowl. 3 Remove stems frompersimmons. Break fruit into chunks and pick out any black seeds from pulp and discard. Purée in a large measuring cup or in an upright blender until smooth. You should have about 1 cup (250 mL). 4 Add 3 tbsp (45 mL) melted butter to per- simmon pulp with sugar and egg yolks and blend until smooth. Blend in milk and vanilla. 5 In a bowl, with a whisk or an electric mixer, beat egg whites until soft peaks form. 6 Pour persimmon mixture over dry ingredi- ents and stir just until moistened. Fold in egg whites until just blended. 7 Combine remaining tbsp (15 mL) melted butter and vegetable oil. Heat a large griddle or skillet(s) over medium heat. Brush hot sur- face lightly with oil mixture. Pour batter in slightly mounded ¼-cup (60-mL) amounts per pancake, leaving at least 2 inches (5 cm) be- tween pancakes to allow for spreading. Reduce heat to medium-low and cook pancakes for 1 to 2 minutes or until bubbles form on top and

Be sure the persimmons are extremely soft all over for the best flavour and texture for these pancakes. You may want to buy them a week or two ahead of serving to make sure they have plenty of time to soften fully. If the skins seem very thick, scoop the pulp before pureé- ing and discard the skins. However, if they feel tender, just pureé the whole fruit (without the stem!). For an additional garnish, sauté peeled sliced Fuyu persimmons in a bit of the butter before doing the pecans; set them aside, then use the same skillet for the pecans

bottoms are golden. Flip over and cook for 1 to 2minutes longer or until cooked through. Place cooked pancakes on wire racks in oven to keep warm. Repeat with remaining batter, brushing pan with oil mixture between batches and ad- justing heat as necessary to prevent burning. 8 For the buttered maple pecans, melt ¼ cup (60 mL) butter in skillet (or in another skillet while you cook the pancakes) over medium heat until bubbling. Add pecans and cook, stir- ring, for about 7 minutes or until golden and fragrant. Pour in maple syrup; bring to a boil, stirring. Remove from heat. 9 Stack pancakes on a warmed serving plat- ter and serve warm pecans in syrup in a bowl with a small ladle or spoon for guests to driz- zle over pancakes. Serves 6 to 8 WHAT TO SERVE Angels Gate Archangel Sparkling Chardonnay LCBO 227009, $23.95 Tsarine Grand Cru Blanc de Blancs Vintage Champagne LCBO 369637, $59.95

and serve both with the pancakes. 2½ cups (625 mL) all-purpose flour 2 tsp (10 mL) baking powder ½ tsp (2 mL) salt 2 very soft, ripe Hachiya persimmons (or 4 very soft Fuyu persimmons) ¼ cup (60 mL) butter, melted, divided 3 tbsp (45 mL) packed brown sugar 2 eggs, separated 2 cups (500 mL) milk 1 tsp (5 mL) vanilla extract 2 tsp (10 mL) vegetable oil BUTTERED MAPLE PECANS ¼ cup (60 mL) butter 1 cup (250 mL) pecan halves ½ cup (125 mL) pure maple syrup

FOOD & DRI NK HOLIDAY