LCBO Food & Drink Holiday 2017

SEASONAL WEEKNIGHT SPECIAL

VANILLA BEAN CREPES WITH POACHED PERSIMMONS

4 Increase heat tomedium-high and let remain- ing liquid reduce until mixture is thick and syr- upy, about 5 minutes. Remove vanilla pods then whisk cold butter into mixture until a smooth shiny sauce forms. Remove from heat and pour sauce into bowl with persimmons. Cover with plastic wrap and set aside at room temperature. 5 Heat crepe pan or a medium nonstick fry- ing pan over medium-low. Spray lightly with cooking spray. Stir chilled batter then pour a scant ¼ cup (60 mL) into pan. Tip the pan from side to side until batter covers entire surface of pan. When bubbles form on the top of crepe, flip over, about 1 minute. Cook other side until lightly golden, about 1 minute. Repeat with remaining batter to make 8 large crepes. 6 Gently fold crepes in half and then in quar- ters. Divide them among plates. Spoon persim- mons and syrup over crepes. Garnishwith hazel- nuts and mint, and serve with whipped cream. Serves 4

2 tbsp (30 mL) water ½ tsp (2 mL) cinnamon ¼ tsp (1 mL) salt 2 vanilla pods (reserved from crepe batter) 1 tbsp (15 mL) cold butter Cooking spray

The fuyu variety of persimmon is squat and pumpkin-shaped with a mild vanilla flavour. Known as the fruit of the gods in ancient Greece, persimmons are certainly not given enough hype for their versatility and delicious flavour. When poached in vanilla and fresh or- ange juice, their glowing orange flesh becomes an addictive topping to freshly made buttery crepes. Top with crunchy hazelnuts and freshly whipped cream, and your meal will finish in satisfaction. Crepes can be made up to a day ahead of serving. Cover with plastic wrap and refrigerate. Before serving, warm slightly in the microwave, or layer on baking sheet and place in a 200°F (100°C) oven until warm. CREPES 1 cup (250 mL) 2% milk 1 egg 1 yolk 2 vanilla beans, scraped (reserve pods) 2 tbsp (30 mL) granulated sugar ½ tsp (2 mL) salt ½ cup (125 mL) flour ¼ cup (60 mL) melted butter PERSIMMONS 2 fuyu persimmons ½ cup (125 mL) freshly squeezed orange juice 1 tbsp (15 mL) orange zest 3 tbsp (45 mL) honey

¼ cup (60 mL) sliced hazelnuts ¼ cup (60 mL) fresh mint leaves 1 cup (250 mL) whipped cream

1 In a pitcher, mixmilk, egg, yolk, vanilla, sugar and salt. Add in flour and use an immersion blender to mix. Blend until a smooth batter forms. Stir in melted butter. Cover with plastic wrap and refrigerate for minimum 30 minutes, or overnight. 2 Slice each persimmon into ½-inch (1-cm) rounds, then cut each round into quarters. 3 Combine orange juice, zest, honey, water, cinnamon, salt and vanilla pods in a medium pan. Stir to combine. Add in persimmons slices and heat pan over high. Bring to a boil then reduce heat to low. Simmer persimmons in mixture until tender, about 5 minutes (timing will depend on ripeness and firmness of per- simmon—when buying, look for firmness simi- lar to that of a ripe beefsteak tomato). Remove persimmon slices with a slotted spoon and place in a bowl.

WHAT TO SERVE Magners Pear Cider LCBO 279646, 500 mL, $3.30 Domaine Pinnacle Ice Cider LCBO 94094, 375 mL, $26.30

FOOD & DRI NK HOLIDAY