LCBO Food & Drink Holiday 2018

TWICE AS NICE from page 124

1 For the semifreddo, line a 9-inch (23-cm) square baking pan with a cross of parchment paper so all 4 sides are lined, and the paper extends an inch (2.5 cm) above the edges of the pan. Set the pan aside. 2 In the bowl of an electric mixer and using a hand whisk, combine the egg yolks, sugar, rum and nutmeg. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly until the eggs are hot to the touch, being careful not to scramble the yolks. 3 Transfer the bowl to the mixer fitted with the whisk attachment and whip the mixture until it is room temperature and about doubled in volume. 4 In a separate bowl, whip the cream to stiff peaks and fold into the yolk mixture in 3 ad- ditions, just until combined. Transfer the mix- ture to the prepared pan, smooth the top and freeze overnight. 5 For the speculoos cookies, sift together the flour, cinnamon, cardamom and cloves and set aside. 6 In the bowl of an electric mixer fitted with the paddle attachment, cream together the but- ter and brown sugar until smooth. Add the egg yolk and mix to combine. On low speed, add the flour mixture and mix just until combined. Shape the dough into a flat disc, wrap in plastic wrap and chill until firm, about 1 hour or up to 2 days. Unbaked dough can be made ahead, wrapped well and frozen for up to 2 weeks; defrost overnight in the refrigerator. 7 Preheat the oven to 325°F (160°C). Line 2 bak- ing sheets with parchment paper. 8 On a lightly floured surface, roll the dough to a ⅛- to ¼-inch (3- to 5-mm) thickness. (If using a textured rolling pin, roll the dough to a ¼-inch/5-mm thickness and roll over it again with the textured pin.) Cut out desired shapes and place about 1 inch (2.5 cm) apart on the baking sheets. (Dough scraps can be gath- ered together, chilled and re-rolled). Place the sheets of cut-out cookies in the refrigerator for 10 to 15 minutes, then bake on the middle rack for 14 to 15 minutes. It is best to bake 1 sheet at a time. The cookies can be baked 5 days ahead and stored at room temperature in a sealed container or frozen for up to 2 weeks. 9 For the spiced coffee-caramel sauce, pour the whipping cream into a small saucepan and whisk in the instant coffee and cinnamon. Place the pot over medium heat and bring just to the boil. Remove from heat.

10  Meanwhile, place the sugar in another small saucepan. Add ¼ cup (60 mL) of water, without stirring. Cover the pot and place over medium-high heat. Once the mixture boils and the sugar is dissolved, remove the lid and con- tinue cooking the syrup, without stirring, until it reaches a light golden colour. Begin swirl- ing the pot to even out the caramelization and continue cooking to a deep amber colour. Turn off the heat and slowly add the warm cream mixture—it will bubble up—and whisk until smooth. Add the butter, transfer to a heatproof container and cool to room temperature. The sauce can be made 5 days ahead and refriger- ated. Rewarm just to room temperature, over low heat, stirring constantly. 11  To assemble the sandwiches, set out half of the cookies on a tray or container that will fit into your freezer. Reserve the remaining half for the tops of the sandwiches. Remove the semifreddo from the pan and peel back the paper from the sides. Using a cookie cutter smaller than the one you used for the specu- loos cookies, cut out the semifreddo placing 1 portion in the middle of each cookie. (The semifreddo may become soft, so you may have to place it back into the freezer as you are cut- ting.) Once the cookies are topped with semi- freddo, freeze again until firm. 12  Transfer the caramel sauce to a paper pip- ing cone or a piping bag with a small metal tip. Pipe the sauce overtop the semifreddos, allowing it to drip down the sides. Top each with another cookie and return to the freezer for at least 1 hour. (The sauce can also be sim- ply drizzled using a fork or spoon.) Remove the sandwiches from the freezer 5 to 10minutes before serving. The sandwiches can be assem- bled up to 5 days ahead and kept frozen in an airtight container. Makes 15 or 16 depending on the size WHAT TO SERVE McQueen Spiced Chocolate Orange Gin LCBO 461995 $85.45 This unique gin tastes as it is described. Its pronounced chocolate and orange flavours will bring out the spices and rum in these ice cream sandwiches. Chic Choc Spiced Rum LCBO 402867 $31.95 Spiced rum is a necessity for making authentic eggnog, and this one, made in Canada, offers a bold spicy char- acter of ginger, vanilla and dried fruit—ideal for mixing cocktails throughout the season.

RUM AND NUTMEG ICE CREAM SANDWICHES Rum? Nutmeg? Sounds like eggnog to me. Well yes, these are the flavours that go into a simple semifreddo that acts as the ice cream between these delicious spice cookies. You can make the cookies any shape you like (they’re delicious on their own by the way); I also like to use a textured rolling pin that I found online. The semifreddo can be scooped, but will look a little more sophisticated if you use a cookie cutter. The accompanying sauce will makemore than you need but will keep for several days in the fridge. It’s rather delicious and can be drizzled over cakes, tarts, pies, ice cream… RUM AND NUTMEG SEMIFREDDO 7 egg yolks ¼ cup plus 2 tbsp (90 mL) sugar 5 tsp (25 mL) rum Generous ¼ tsp (1 mL) ground nutmeg 1 cup plus 2 tbsp (280 mL) whipping cream SPECULOOS COOKIES 1½ cups (375 mL) cake & pastry flour ¾ tsp (4 mL) cinnamon ¼ tsp (1 mL) cardamom ⅛ tsp (0.5 mL) cloves ½ cup (125 mL) unsalted butter, room temperature ⅔ cup (150 mL) packed dark brown sugar 1 egg yolk, room temperature SPICED COFFEE-CARAMEL SAUCE ½ cup (125 mL) whipping cream 2 tsp (10 mL) instant coffee grounds

½ tsp (2 mL) cinnamon ¾ cup (175 mL) sugar ¼ cup (60 mL) water 2 tbsp (30 mL) unsalted butter

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