LCBO Food & Drink Holiday 2018

Simple additions from page 97

FRUIT BEER SYRUP This blueberry syrup gets a lovely reddish hue and pretty floral nose from the addition of rosehips. Rosehips are the seed pods found on rose bushes after the flowers have faded. Once they’re dried, they are used to make tea and are readily available at grocery stores. 1½ cups (375 mL) blueberry beer, after foam has subsided ¼ cup (60 mL) loose rosehip tea, or 1 tea bag ¼ cup (60 mL) buckwheat honey 1 In a small saucepan over high heat, bring the beer to a light boil and immediately reduce heat to low. Add rosehips and simmer over low heat for 10 minutes. 2 Add honey and increase heat to high. Reduce liquid until it reaches about ½ cup (125 mL) when strained. If it is more than that, return to saucepan and continue reducing until it is the right amount. Strain and allow to cool in the refrigerator. Keeps for 2 weeks. Makes ½ cup (125 mL)

FILLING 1 cup (250 mL) dark muscovado sugar, lightly packed

⅓ cup (80 mL) walnut oil 2 tbsp (30 mL) maple syrup 4 tsp (20 mL) cinnamon 1½ tsp (7 mL) ground ginger

WHITE WINE SYRUP This versatile syrup gets a little piquancy from fragrant, spicy pink peppercorns, while the cit- rus zest adds lovely flavour and an apricot hue. 2 cups (500 mL) Sauvignon Blanc or other dry white wine 1 cup (250 mL) granulated sugar Zest of 1 lemon Zest of 1 navel orange 2 tbsp (30 mL) pink peppercorns, lightly crushed 1 In a small saucepan, combine wine, sugar, lemon zest, orange zest and peppercorns. Cook over medium heat for 2 minutes to dissolve sugar, then simmer over low heat for 15 minutes to infuse flavours. 2 Increase heat to medium-high and reduce liquid to ¾ cup (175 mL). 3 Carefully strain liquid and let cool. Refrig- erate until ready to use, and serve warm or at room temperature. Keeps in refrigerator for 2 weeks. Makes about ¾ cup (175 mL) RED WINE SYRUP The dark fruit flavours of Cabernet Sauvignon are perfect for a syrup. The addition of brown sugar sweetens it up while adding some subtle caramel notes. 2 cups (500 mL) Cabernet Sauvignon or other dry red wine 1 tbsp (15 mL) fresh rosemary leaves, coarsely chopped 15 cloves 1 tsp (5 mL) fennel seed 1 cup (250 mL) brown sugar 1 In a small saucepan, combine wine, rose- mary, cloves, fennel seed and sugar. Cook over medium heat for 2 minutes to dissolve sugar, then simmer over low heat for 15 minutes to infuse flavours. 2 Increase heat to medium-high and reduce liquid to ¾ cups (175 mL). 3 Carefully strain liquid and let cool. Refrig- erate until ready to use and serve warm or at room temperature. Keeps in refrigerator for 2 weeks. Makes about ¾ cup (175 mL)

¼ tsp (1 mL) freshly grated nutmeg ⅛ tsp (0.5 mL) ground cardamom 1½ cups (375 mL) chopped pecans GLAZE 1 cup (250 mL) icing sugar 4 tsp (20 mL) water

1 In the bowl of a stand mixer, combine milk with 1 tsp (5 mL) sugar and yeast. Let stand until foamy, 5 minutes. 2 Using the dough hook attachment, mix in remaining 1 tbsp plus 2 tsp (25 mL) granulated sugar, flour, ¼ cup (60 mL) walnut oil and salt on low speed until combined. Increase speed to medium and continue mixing until dough is smooth and pulls cleanly away from the sides of the bowl, 8 to 10 minutes. Transfer to a lightly floured surface and knead into a ball. Place in a well-oiled bowl and cover with plastic wrap. Let stand until doubled in size, about 1 hour. 3 Arrange rack at centre of oven. Preheat to 350°F (180°C). Generously spray a 9 x 13-inch (3-L) baking dish with vegan baking spray. Set aside. 4 In a medium bowl, combine muscovado sugar with ⅓ cup (80 mL) walnut oil, maple syrup, cinnamon, ginger, nutmeg and carda- mom. Punch down dough and transfer to a well-floured surface. Roll out into a 24 x 14-inch (60 x 35-cm) rectangle. Using your fingertips, crumble sugar mixture over dough, leaving a ½-inch (1-cm) border. Sprinkle evenly with pecans. Starting from the bottom, tightly roll dough upwards to form a log. Pinch dough together to seal. Trim edges if needed. With the seam-side down, cut dough crosswise with a sharp knife into 12 even slices, each about 1½ to 2 inches (4 to 5 cm) wide. Arrange, cut- side up, in prepared baking dish. Cover with plastic wrap and let rise until almost doubled in size, 45 more minutes. 5 Bake in centre of oven until golden, 30 min- utes. Transfer to a wire rack and let cool slightly, 10 minutes. 6 Meanwhile, in a small bowl, combine icing sugar with water. Drizzle over warm buns and serve immediately. Serves 12

for one & all from page 185

VEGAN HOL IDAY SPICED CINNAMON BUNS Walnut oil enriches both the dough and filling to create an immensely flavourful cinnamon bun that’s full of nutty undertones and holiday spices. As with most sticky buns, these are best served straight from the oven but can be made ahead of time and re-warmed to replicate that freshly baked taste. DOUGH 1½ cups (375 mL) unsweetened nut milk, preferably cashew, warmed to 120°F (50°C) 2 tbsp (30 mL) granulated sugar, divided

2¼ tsp (11 mL) active dry yeast 4 cups (1 L) all-purpose flour ¼ cup (60 mL) walnut oil

1¼ tsp (6 mL) salt Vegan baking spray

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214  FOOD & DRI NK HOLIDAY 2018