LCBO Food and Drink Holiday 2016

Brunch-wiches from page 71

2 Prepare candied bacon by arranging bacon slices on a foil-lined baking sheet. Sprinkle bacon with half of sugar. Turn bacon over and sprinkle with remaining sugar. Bake until ba- con begins to caramelize, 8 minutes. Remove fromoven to a secure heatproof surface. Using tongs, carefully turn bacon. Continue baking until caramelized and cooked through, about 8 more minutes. Let cool. When cool enough to handle, remove to plates and dab with thick paper towels to remove excess fat. Set aside until ready to use. 3 Prepare aïoli by whisking mayo with lemon juice, cumin and pepper in a small bowl. 4 Prepare waffles by whisking flour with bak- ing powder and salt in a medium bowl. Whisk eggs in a separate bowl. Whisk buttermilk and cooled butter into eggs. Whisk egg mix- ture into prepared dry ingredients just until mixed. 5 Heat waffle iron. Coat with oil, if needed. Pour ⅓ cup (80 mL) batter over each waffle mould. Spread out batter using a rubber spat- ula, if needed. Depending on the size of your waffle iron, you may need to adjust. Close lid and cook for 7 to 9 minutes until golden. Tim- ing may also vary. You will need to cook in batches. 6 Remove waffles to a baking sheet as they’re prepared. Top 5 of the waffles with a slice of cheese. Loosely cover all waffles with foil. Keep warm in a low-temperature 150°F (65°C) oven. 7 Meanwhile, coat a large frying pan with olive oil and set over medium heat. When hot, crack in eggs. Cook until whites are crispy and cooked through while yolks are still run- ny, about 3 minutes. Cook all at once in 2 pans or in batches preparing sandwiches as eggs are ready. 8 Assemble sandwiches, arranging cheese- topped waffles over serving plates. Top each with lettuce, candied bacon, tomato and a fried egg. Spread remaining waffles with aïoli and then place over eggs to formwaffle sandwiches. Serves 5

BITTERSWEET HOT CHOCOLATE WITH RUM & CHESTNUT CREAM A light touch of rum brings its welcome warmth, a relaxed reminder that you have the whole day ahead of you. If you can find it, sweetened chestnut spread can be substituted for the purée. Omit the icing sugar if doing so, and fold 3 tbsp (45 mL) of the chestnut spread into the whipped cream. 4 cups (1 L) whole milk 1½ tsp (7 mL) vanilla paste or extract, divided 2 chocolate bars, each 100 g, 70% chocolate, roughly chopped ½ cup (125 mL) amber rum ¼ cup (60 mL) unsweetened chestnut purée 1 cup plus ¼ cup (250 mL plus 60 mL) 1 Combine milk, demerara sugar, espresso and 1 tsp (5 mL) vanilla in a medium saucepan over medium heat. Bring to a gentle simmer, remove from heat, add chocolate and whisk vigorously until chocolate is melted and mix- ture is smooth and homogenous. Stir in rum. Keep warm while preparing the cream. 2 In a small bowl, combine chestnut purée and ¼ cup (60 mL) of the whipping cream; using a spatula, stir until smooth. In a sepa- rate bowl, combine remaining 1 cup (250 mL) whipping cream, remaining ½ tsp (2 mL) vanilla extract and the icing sugar. Whip to stiff peaks and fold in chestnut mixture. 3 Serve hot chocolate in heatproof mugs topped with a generous amount of the chest- nut cream. 3 tbsp (45 mL) demerara sugar ¼ cup (60 mL) strong espresso whipping cream, divided 2 tbsp (30 mL) icing sugar

SEA-SALT WAFFLE BEC Celebrate the holidays by whipping up an over-the-top bacon, egg and cheese sand- wich. Strips of thick-cut bacon are candied in the oven. Top with a crisp lacy fried egg, deli- cate buttery lettuce and luscious tomatoes, sandwiched in freshly made savoury waffles slathered with creamy spiced aïoli and melty cheese. CANDIED BACON 5 slices thick-cut bacon 3 tbsp (45 mL) lightly packed brown sugar CUMIN & CRACKED PEPPER EASY AÏOLI ½ cup (125 mL) mayonnaise 1 tbsp (15 mL) freshly squeezed lemon juice ½ tsp (2 mL) each ground cumin and cracked pepper SEA-SALT WAFFLES 2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking powder 1 tsp (5 mL) Maldon sea salt 2 large eggs 1¾ cups (425 mL) buttermilk ½ cup (125 mL) unsalted butter, melted and cooled Vegetable oil or cooking spray SANDWICHES 5 Gouda or havarti cheese slices, approximately sandwich-sized Olive oil 5 eggs 5 Boston/bibb/butter lettuce leaves 1 to 2 tomatoes, thinly sliced 1 Preheat oven to 425°F (220°C).

WHAT TO SERVE Martini & Rossi Asti LCBO 253948 Cave Spring Dry Rosé VQA LCBO 295006

$13.95

$15.95

Serves 6 to 8

236  FOOD & DRI NK HOLIDAY 2016