LCBO Food and Drink Holiday 2016

sweet satisfaction from page 213

THE BUTTER TART AFFOGATO

2 eggs plus 1 egg yolk 10 cups (2.5 L) day-old crusty whole-grain bread, cut into ½ inch (1 cm) dice Fried sage leaves to garnish, optional 1 Combine figs, Marsala and honey is a small pot over medium heat; bring to a boil. Reduce to low and simmer for 5 to 6 minutes or until liquid is absorbed. Remove from heat and set aside. 2 Melt ¼ cup (60 mL) butter in a large skillet over medium heat. Fry onion, stirring occa­ sionally until golden, about 6 minutes. Stir in ham and continue to cook for 4 to 5 more min- utes or until ham begins to crisp. Add garlic to pan along with sage, rosemary and salt; stir. Cook 2 minutes longer, remove from heat and fold in the reserved figs, nutmeg, clove and pepper. 3 Preheat oven to 350°F (180°C). 4 Whisk together stock, eggs and yolk. Add bread to a large bowl and toss together with the hammixture. Pour stock mixture over and toss to combine. 5 Melt remaining ¼ cup (60 mL) butter. Using a pastry brush, butter the cavities of a large muffin tin (there will be butter remain- ing). Divide stuffing between 12 cavities and drizzle remaining butter overtop. Bake for 20 to 25 minutes or until hot and golden. Let stand for 15 minutes (hot stuffing will be quite fragile and will firm up upon standing) before running a sharp knife around edges to loosen and remove. Garnish, if desired, with fried sage leaves (see TIP). Serve warm or at room tem- perature along with turkey and gravy. Serves 12 TIP  Frying sage until crisp is very simple. Heat a ½-inch (1 cm) depth of vegetable, canola or olive oil over medium heat. Once hot, add several sage leaves and fry until crisp. This should take no more than 10 to 15 seconds. Remove with a slotted spoon to a paper-towel-lined plate to drain. Repeat until you have desired amount of garnish.

Use an espresso machine to make a 1-oz (30‑mL) shot for each serving of affogato. Alternatively, set your pod-machine coffee maker on the strongest, shortest brew setting or make a strong French-press coffee using 4 tbsp (60 mL) fine-ground espresso beans to every cup (250 mL) of hot water, steeping for 1 minute before plunging. Add ½ oz (15 mL) of Sortilège Maple Cream to each oz (30 mL) of espresso or coffee. At the table, pour ap- proximately 1½ oz (45 mL) of hot liquid around scoops of maple-walnut or rum-raisin ice cream in individual serving dishes.

“REVERSE” AFFOGATO To steam vanilla milk (enough for 8 affoga- tos), warm 1 cup (250 mL) of flavoured soy, almond or rice milk in a small saucepan over medium heat (or pour into a deep microwave- safe container and microwave on high heat for 30 to 60 seconds), until hot and steam- ing but not boiling. Whisk or blend hot milk until foamy (or follow instructions for your espresso-machine steam wand or gadget like a Nespresso Aeroccino to heat and foam milk). Drizzle ½ oz (15 mL) of coffee liqueur over each scoop of mocha ice cream or gelato. At the table, pour 1 oz (30 mL) of hot milk into each individual serving dish. AFTER NINE AFFOGATO Use an espresso machine to make a 1-oz (30‑mL) shot for each serving of affogato. Alternatively, set your pod-machine coffee maker on the strongest, shortest brew set- ting, or make a strong French-press coffee using 4 tbsp (60 mL) of fine-ground espresso beans to every cup (250 mL) of hot water, steeping for 1 minute before plunging. Add ½ oz (15 mL) chocolate liqueur to each oz (30 mL) of espresso or coffee. At the table, pour approximately 1½ oz (45 mL) of hot liq- uid around scoops of mint-chip ice cream or gelato in individual serving dishes. To make 1 cup (250 mL) of white hot choco- late (enough for 8 affogatos), add 2 oz (60 g) high-quality chopped white chocolate to 1 cup (250 mL) of whole milk. Heat in a small sauce- pan over medium heat, whisking frequently (or mix in a microwave-proof container and microwave on high heat for 1 to 2 minutes, whisking every 30 seconds), until chocolate is melted and mixture is hot but not bubbling. Drizzle ½ oz (15 mL) cherry liqueur over each scoop of cherry ice cream. At the table, pour 1 oz (30 mL) of white hot chocolate around each scoop in individual serving dishes. CHERRY-PICKED AFFOGATO

the right stuff from page 87

INDIVIDUAL FIG & HAM STUFFING There’s something really satisfying about making individual stuffing portions—it’s no more work, really, but looks like you went to a lot of trouble. This buttery dressing is stud- ded with salty ham, sweet dried figs, plenty of herbs and a hint of warming spice. ½ cup (125 mL) coarsely chopped dried mission figs ¼ cup (60 mL) dry Marsala 2 tsp (10 mL) honey ½ cup (125 mL) unsalted butter, divided 1 medium onion, chopped 8 oz (250 g) good-quality smoked ham, finely diced 4 cloves garlic, finely chopped ¼ cup (60 mL) finely chopped fresh sage 2 tbsp (30 mL) finely chopped rosemary 1 tsp (5 mL) salt Pinch each ground nutmeg and ground clove Freshly ground black pepper 2 cups (500 mL) turkey or chicken stock

WHAT TO SERVE Sperone Marsala Fine I.P. DOC Dry LCBO 44628

$14.10

Toasted Head Chardonnay VINTAGES ESSENTIALS 594341

$18.95

238  FOOD & DRI NK HOLIDAY 2016