LCBO Food & Drink Holiday 2017

Panettone WITH PANACHE from page 59

to the edges, then top that with about ⅓ cup (80 mL) of the cherries. This part isn’t science; just use your eye to divide up the filling and cherries; you will need less and less as you go since the slabs of cake get smaller and smaller. 7 Continue on by painting the next layer with liqueur, spreading it with mascarpone, adding some cherries, and so on until all layers are used. 8 Run 1 or 2 long wooden skewers through the cake to prevent it from sliding or falling over. Once the skewers are shoved all the way down, finish with a dollop of the mascarpone mixture on the very top. Top this with a few cherries and a pinch of sliced almonds. Dust it with icing sugar through a sieve. Serve immediately! Serves 8 TIP  No cherry pitter? No problem! Simply set each cherry on the opening of a soda or wine bottle, and with a straw—stainless steel is best—push the pit right through and down into the bottle.

into dough, about 15 pulses. Scrape down sides occasionally. Over-mixing toughens cookies. 2 With machine running, slowly pour milk through the feed tube just until the dough starts to come together in a ball. You may not need all the milk. Scrape dough onto a large sheet of plastic wrap. With floured hands gather into a smooth ball. Wrap and refrigerate 1 hour or up to 3 days. 3 To bake, preheat oven to 325°F (160°C). 4 Remove dough from refrigerator and let sit until soft enough to roll easily. Using a rounded teaspoon of dough, roll between your palms into a small ball. It should be about 1 inch (2.5 cm) wide. To produce a triangle- shaped cookie, press the round cookie ball to about a ¼-inch (5-mm) thickness. Use the side of 2 fingers to press the top part of the round into a point. Then use your thumbs or a finger to create a straight edge on the bottom of the triangle. Transfer to a parchment-lined baking sheet and repeat with remaining dough. Or for a round cookie base, place a 1-inch (2.5-cm) ball of dough on a parchment-lined baking sheet. Press down with your palm or bottom of glass to about ½-inch (1-cm) thickness. 5 To make an indent in the centre of cookies, steady a cookie with the thumb and finger of one hand, and with the pinky finger of the other (or the round end of a wooden spoon) slowly make a deep indent in the centre of each. Do not go all the way to the baking sheet. 6 Bake in the top third of oven until cookies feel firm when pressed and bottoms are gold- en, from 18 to 20 minutes. While still warm, dent centres again if necessary. Cool on pan 5 minutes, then remove to racks to cool com- pletely. Repeat with remaining dough. Store cooled cookies in airtight containers at room temperature up to a week or in the refrigerator or freezer for 2 weeks. 7 Just before serving, fill indentations in cook- ies with a small dab of sour cream, followed by caviar. Makes about 48 cookies

CHERRY-ALMOND PANDORO LAYER CAKE Both panettone and pandoro are gifted at Christmas (you’ll find them together in the shops) but they are very different in flavour. Without candied fruits, and more cake than bread, this show-stopper sings Noel with its Christmas tree shape, dusting of sugar “snow” and red cherry decorations. Best of all, it’s su- per easy! Start three days before by soaking fresh cherries in cherry liqueur, and complete it just before serving; it shouldn’t sit for more than an hour as it may start to sag and slide, especially if not kept cold. 3 cups (750 mL) fresh, stemmed and pitted cherries (see TIP) 3 cups (750 mL) Luxardo cherry liqueur or cherry brandy 2 cups (500 mL) mascarpone ⅓ cup (80 mL) 35% cream ½ cup (125 mL) super fine vanilla or plain white sugar ½ cup (125 mL) sliced almonds, plus a pinch extra for garnishing 1 pandoro (about 750 g), size depends on bakery or brand 1 or 2 wooden skewers, each 10 inches (25 cm) long 2 tbsp (30 mL) icing sugar for dusting 1 Place cherries into a large jar with a tight- fitting lid and add the liqueur. Cover and set on the counter to soak for 3 days. Once a day, give the jar a shake to move the cherries around. 2 When ready to assemble the cake, drain the cherries through a sieve, collecting and saving the liqueur; set aside. You can use any leftover liqueur in drinks, baking or to soak more fruit. It’s also pretty delicious on the rocks! 3 Into a large bowl or the bowl of a standmixer, add the mascarpone, cream and sugar. Mix on medium-high speed until well combined, sugar is mostly dissolved and a little lightness and volume has been achieved, about 2 minutes or less. Do not over-mix or the creammay turn to butter! 4 Add the almonds and give it one last spin to combine. Set aside in the fridge to chill for about 20 minutes. 5 Lay the pandoro on its side and slice it hori- zontally into 5 equally thick layers. 6 Using a pastry brush, paint the cut side of the bottom slice of pandoro with the cherry liqueur; set it onto a serving plate, spread about ⅓ cup (80 mL) of the mascarpone mixture almost

WHAT TO SERVE Disaronno Originale Amaretto LCBO 2253

$30.25

Luksusowa Wisniowa Cherry Liqueur LCBO 204099

$26.45

Glamming IT UP from page 126

CAVIAR COCKTAIL COOKIES Buttery gems of shortbread are a smart holder for precious caviar. So much prettier and tast- ier than the classic hollowed-out mini potato and much easier and more elegant than eating off a spoon. Make the cookies way ahead if you

like, but fill just before serving. 1 cup (250 mL) unsalted butter, at room temperature ½ cup (125 mL) icing sugar 1 tsp (5 mL) salt

WHAT TO SERVE Piper Heidsieck Brut Champagne LCBO 462432

2 cups (500 mL) all-purpose flour, divided Finely grated zest of 1 lemon (optional) ¼ cup (60 mL) milk ½ cup (125 mL) sour cream or crème fraîche 31 oz (100 g) caviar, chilled 1 Place butter, sugar and salt in a food proces- sor. Whirl, scraping down the sides of the bowl partway through, until very creamy, about 30 seconds. Pour about half the flour over this mixture and scatter lemon zest overtop. Pulse just until blended into dough, about 10 times. Add remaining flour and pulse just until mixed

$59.95 Champagne is a versatile option that always adds a fes- tive note. The savoury-creamy tones and citrusy min- eral flavours will echo those of the cookies, while the crisp acidity and lively carbonation cleanse the palate. Sprucewood Shores Riesling VQA LCBO 326249 $13.95 This clean and zesty Ontario Riesling offers concen- trated lemon-lime flavours that enhance the cookies, while the bracing acidity acts like a squirt of lemon juice cleansing the palate.

236  FOOD & DRI NK HOLIDAY 2017