LCBO Food & Drink Holiday 2018

1 tsp (5 mL) vanilla paste or extract 3 tbsp (45 mL) milk 1½ cups (375 mL) sifted icing sugar Black or pink salt to decorate (optional)

WHAT TO SERVE Clos du Bois Chardonnay LCBO 400549

$16.25 Clos du Bois has the buttery and toasty notes that we expect in a rich California Chardonnay. This wine is superb with the crisp and delicately sweet uncooked squash. Flat Rock Chardonnay VQA VINTAGES ESSENTIALS 286278 $19.95 Ripe apple and lemon notes harmonize with the salad, while lively acidity achieves balance with the vinegar- based dressing.

1 In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and the spices. 2 In a separate medium bowl, whisk together sour cream, egg yolks and melted butter. Pour over dry ingredients and mix to combine. Turn out onto a sheet of plastic wrap (it will be quite sticky); pat out with floured fingers and enclose. Refrigerate for at least 1 hour and for as long as 1 day. 3 When ready to fry, heat a 2-inch (5-cm) depth of oil in a large pot to 365°F (185°C). 4 On a lightly floured surface, roll out dough ¾ inch (2 cm) thick. Use a 1-inch (2.5-cm) round cutter to cut 30 to 34 pieces. Fry in batches for 2 minutes, stirring from time to time, or until cooked through; remove with a slotted spoon to a paper-towel-lined baking sheet. 5 To make the glaze, combine sugar and water in a medium saucepan over medium-high heat; stir to combine. Using a wet pastry brush, brush sides of pan to wash down any sugar clinging to the pot. Bring to a boil and cook until mix- ture is deep golden, 8 to 10 minutes. Remove from heat and add cream (mixture will boil vig- orously); stir to dissolve caramel into cream. Whisk in salt and vanilla paste. Let cool to room temperature, about 30 minutes. 6 Stir milk into caramel; whisk in icing sugar. 7 Dunk doughnut holes into glaze and arrange on a rack set over a baking sheet to catch drips; sprinkle each with a pinch of salt, if using. Let dry for 1 to 2 hours before serving. Serves 8 to 10

SHAVED BUTTERNUT SALAD

This one’s for the social media foodie—it’s un- usual enough that it’ll get your dining compan- ions talking, and it’s fetching enough to inspire them to take a pic. There’s little need to think ahead—it all comes together in under 10 min- utes. If prepping at home, rub your bowl with garlic and assemble everything in it up to a day ahead, but dress and season only when you’re close to eating. Darkly toast your almonds for this—a little bitterness is welcome here. DRESSING ⅓ cup (80 mL) olive oil 2 tbsp (30 mL) sherry or red wine vinegar 1 tbsp (15 mL) lemon juice Salt and freshly ground black pepper

CARAMEL-GLAZED DOUGHNUT HOLES

Who doesn’t love deep-fried goodness? These doughnut holes are flavoured with chai spices and the salted caramel glaze overtop is like manna from heaven. They are best the day they’re fried, but the batter is so simple it more than compensates. Give your glaze at least an hour to set before packing up the doughnuts to transport, otherwise things may get a little sticky. 2¼ cups (560 mL) cake & pastry flour ½ cup (125 mL) sugar 1½ tsp (7 mL) baking powder ½ tsp (2 mL) baking soda ½ tsp (2 mL) salt ½ tsp (2 mL) ground ginger

1 large clove garlic, peeled 2 lbs (905 g) butternut squash Pinch chili flakes

¼ cup (60 mL) finely chopped mint 1 tbsp (15 mL) finely chopped parsley ⅓ cup (80 mL) chopped toasted almonds ½ cup (125 mL) loosely packed shaved or coarsely grated Parmesan

1 For the dressing, whisk together oil, vinegar and lemon juice; season to taste with salt and pepper. 2 Cut garlic in half and rub insides of serving bowl with exposed surfaces; discard garlic. 3 Peel squash. Using a peeler (a y-peeler is ideal for this), create long thin strips of squash. Add to prepped bowl. Continue until the neck of the squash becomes so thin this becomes impractical; keep remaining squash for soup, or discard. 4 Sprinkle squash with chili flakes, mint and parsley, then with almonds and cheese. When ready to eat, pour dressing over and toss to combine. Check seasoning; adjust if necessary. Let stand 10 minutes before serving. Serves 8 to 10

¼ tsp (1 mL) ground cardamom ½ tsp (2 mL) ground nutmeg Pinch ground cloves ⅔ cup (150 mL) sour cream 2 large egg yolks ¼ cup (60 mL) melted butter Grape-seed oil or canola oil for frying CARAMEL GLAZE ½ cup (125 mL) sugar 2 tbsp (30 mL) water ½ cup (125 mL) whipping cream 1½ tsp (7 mL) salt

WHAT TO SERVE Barista LCBO 549196

$29.95 Doughnuts and coffee are a time-honoured combina- tion. Barista’s intense Kona coffee flavour is pleasantly enriched by the doughnut’s chai spice and salted cara- mel glaze. Twisted Tea Hard Iced Tea Original LCBO 491837, 473 mL $2.95 Tea lovers can enjoy these treats with a hard iced tea, with authentic brewed tea flavour and a hint of lemon to balance the sweetness.

FOOD & DRI NK HOLIDAY 2018 207