LCBO Food & Drink Holiday 2017

small size, Big Flavour from page 120

SALTED CARAMEL HOT COCOA

1 Whirl flour with salt in a food processor. With motor running, slowly pour in water. Whirl un- til water is added and mixture begins to come together. Add onions. Whirl just until mixed. Turn onto a generously floured surface. Roll into 2 balls. Shape each into a disc and wrap in plastic wrap. Refrigerate for at least 1 hour. If making ahead, refrigerate for up to 1 day. 2 Meanwhile, prepare sauce by stirring soy sauce with vinegar and oil in a serving bowl. If making ahead, sauce will keep well, covered and refrigerated for up to 1 week. 3 To prepare greens bring a large pot of water to a boil. When boiling, cook greens just until slightly tender. Plunge into a bowl filled with ice water. Drain well. Pat dry. If making ahead, greens will keep well, covered and refrigerated for up to 1 day. 4 An hour before serving, sprinkle steaks with salt and pepper and bring to room temperature. 5 Meanwhile, prepare pancakes. Cut each disc into 3 and shape into thin pancakes on a generously floured surface. You should have 6 pancakes in total. Stack between layers of parchment paper. Heat 3 to 4 tbsp (45 to 60 mL) oil in a medium frying pan set over medium heat. Cook 1 pancake at a time, un- til golden, 2 to 4 minutes per side. Remove to paper-towel-lined plate. Repeat with remain- ing pancakes and more oil as needed. Cut each into 6 wedges and serve warm. 6 To prepare steak, heat 1 to 2 tbsp (15 to 30 mL) oil in a large grill or frying pan on me- dium-high heat. When shimmering, add steak. You may need to cook in batches depending on pan size. Cook steak until seared and medium-rare, about 3 to 4 minutes per side. Remove to a carving board. Loosely cover with foil. Let rest for 15 minutes, allowing juices to redistribute before thinly slicing. 7 To cook greens, heat 2 tbsp oil in a large fry- ing pan on medium-high heat. Add garlic, then greens. Sauté until warm and coated, about 3 minutes. 8 Serve sliced steak, pancakes and greens with sauce for dipping. Serves 6 to 8

1 Warm ½ cup (125 mL) whipping cream in a small saucepan. Whisk in ¼ cup (60 mL) each natural cocoa powder and dark brown sugar. Once mixture is smooth, add 1 cup (250 mL) milk and heat until steaming. Stir in 2 oz bour- bon and 6 oz Baileys Salted Caramel. Divide between 8 small mugs or heatproof glasses and garnish each with a dollop of whipped cream and a pinch of black sea salt. Makes 8 drinks

MANDARIN EGGNOG 1 In a cocktail shaker filled with ice, combine the peel of 1 mandarin orange, 2 oz amber rum, 2 oz Grand Marnier, 5 oz eggnog and a gener- ous pinch nutmeg. Shake and strain into 8 mini coupe or cocktail glasses. Garnish each with additional mandarin peel. Makes 8 drinks THE CHOCO-CHATA 1 In a cocktail shaker filled with ice, combine 6 oz RumChata, 1½ oz brandy and 3 oz white crème de cacao. Shake and strain into eight 2 to 3-oz dark-chocolate cups. Garnish each with a pinch of cocoa nibs. Makes 8 drinks BEE ’S DREAM 1 In a cocktail shaker filled with ice, combine 3 oz whipping cream and 2 oz each amaretto, Armagnac and Burnt Honey Syrup (recipe fol- lows). Divide between 8 mini cocktail glasses rimmed with a combination of finely ground toasted almonds and sugar. Makes 8 drinks BURNT HONEY SYRUP 1 Heat ⅓ cup (80 mL) honey in a small sauce- pan over medium heat. Bring to a boil and cook for 2 to 3 minutes or until chestnut brown; im- mediately remove from heat and pour ⅓ cup (80 mL) water over. Return to heat and stir until honey is dissolved. Chill before use. Makes about ½ cup (125 mL) TROPICAL HOL IDAY 1 In a cocktail shaker filled with ice, combine 2 oz Citrónge Lime, 1 oz Malibu Rum, 2 oz freshly squeezed lime juice and 3 oz coconut cream with a dash of Angostura bitters. Shake vigourously and divide between 8 small rocks glasses filled with ice. Float ¼ oz cassis over each and garnish with a cube of lime. Makes 8 drinks

AFTER Midnight from page 51

SCALL ION PANCAKES WITH BEEF & GARL ICKY CHINESE BROCCOL I AND SOY DIPPING SAUCE This better-than-takeout meal includes several components but each is incredibly easy to pre- pare. If you make the dough, blanch the greens and prepare sauce beforehand, you’ll only have a little quick cooking to do just before serving. PANCAKES 3 cups (750 mL) all-purpose flour ½ tsp (2 mL) salt 1½ cups (375 mL) hot water 1 bunch green onions, chopped 3 to 4 tbsp (45 to 60 mL) vegetable oil, for cooking SAUCE ½ cup (125 mL) soy sauce 2 tbsp (30 mL) rice-wine vinegar 1 tsp (5 mL) sesame oil GREENS 1 bunch long-stemmed Chinese broccoli or baby bok choy (cut in half), trimmed 2 tbsp (30 mL) vegetable oil for cooking 1 head garlic, chopped BEEF 2 to 3 sirloin steaks, 3 lbs (1.5 kg) in total ½ tsp (2 mL) each of salt and freshly ground black pepper 1 to 2 tbsp (15 to 30 mL) vegetable oil, for cooking

WHAT TO SERVE Cave Spring Riesling Dry VQA LCBO 233635

$15.95

Colchester Ridge CREW Posh Cuvée VQA LCBO 426585

$13.95

234  FOOD & DRI NK HOLIDAY 2017