LCBO Food & Drink Holiday 2019

S’MORES SKILLET CAKE A buttery graham crust cradles a rich choc- olate cake studded with chocolate, marsh- mallow and graham crackers. Have a slice of s’mores, without getting your mitts sticky! CRUST 1/2 cup (125 mL) melted butter 3 cups (750 mL) crushed graham cracker crumbs Pinch of kosher salt CAKE 1/3 cup (80 mL) vegetable oil 1 cup (250 mL) sugar 1 egg 1 1/4 cups (310 mL) flour 1/4 cup (60 mL) cocoa powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) sea salt 3/4 cup (175 mL) cold water 1 tsp (5 mL) vanilla 1 bar (100 g) Hershey’s dark chocolate, roughly chopped 1 1/2 cups (375 mL) regular marshmallows, about 10 1/2 cup (125 mL) roughly chopped graham crackers Vanilla ice cream (optional) 1 Butter a 9-inch (23-cm) cast iron skillet. Preheat the oven to 350°F (180°C). 2 In a bowl, mix together melted butter, crushed graham crackers and salt. 3 Line the bottom and sides of the skillet with the crushed graham cracker mixture, pressing down firmly, and bake in the preheated oven for about 8 minutes or until slightly browned. Set aside. 4 In a medium bowl, beat oil together with sugar, then add egg and beat until smooth. 5 In another medium bowl, whisk together flour, cocoa powder, baking soda, baking pow- der and salt. Gradually add dry ingredients to bowl of wet ingredients, alternating with the cold water. Beat well and add vanilla. 6 Pour cake mixture onto the graham cracker crust, then randomly but artfully scatter the chocolate pieces into the cake mixture. Do likewise with the marshmallows and graham cracker pieces. 7 Bake in the preheated oven for about 25 to 30 minutes or until the cake is just set (it will continue baking after you take it out of oven, as the skillet retains heat.) Serve with scoops of ice cream, if desired. Serves 8

CAMPFIRE SPIKED COFFEE WITH KAHLÚA CREAM

basmati rice. Paneer is a fresh cheese that comes in a block and looks like tofu. It’s avail- able at well-stocked supermarkets and Indian grocery stores. If you can’t find it, you can substitute firm tofu (pat it dry after cubing) or a 540 mL can of chickpeas, drained and rinsed, or, if you’re feeling adventurous, make your own paneer using milk and lemon juice. You can find a recipe on lcbo.com/fdholiday19. 2 or 3 tbsp (30 or 45 mL) ghee or canola oil 1 large onion, chopped 3 tbsp (45 mL) Indian yellow curry paste or 2 tbsp (30 mL) masala blend or powder 1/2 tsp (2 mL) ground cumin Salt 2 cups (500 mL) small cauliflower florets 1 1/2 cups (375 mL) canned crushed tomatoes 1 cup (250 mL) water 1 pkg (350 or 370 g) paneer, cut into 3/4-inch (2-cm) cubes 1 cup (250 mL) frozen green peas, thawed 1/2 cup (125 mL) 35% whipping cream Chopped fresh cilantro Garam masala 1 Heat 2 tbsp (30 mL) ghee in a large, deep skillet over medium heat. Add onion and re- duce heat to medium-low. Cook, stirring often, for about 8 minutes or until very soft and gold- en brown. If using dry curry masala or powder, add remaining 1 tbsp (15 mL) ghee and let melt. Stir in curry paste or powder, cumin and 1/2 tsp (2 mL) salt. Cook, stirring, for 2 minutes, until fragrant. Stir in cauliflower until coated in spices. 2 Stir in tomatoes and water. Bring to a boil, stirring and scraping up bits stuck to pan. Gently stir in paneer. Reduce heat to low, cov- er and simmer, gently stirring once, for about 10 to 15 minutes or until cauliflower is tender. 3 Stir in peas and cream. Simmer, gently stirring, for 2 minutes or until heated through. Season to taste with salt. Sprinkle with cilantro and garam masala, to taste.

A cold-weather take on B-52 shots with the added oomph of hot coffee and spiked whipped cream…

WHIPPED CREAM 1 cup (250 mL) whipping cream 2 tbsp (30 mL) Kahlúa EACHMUGOF COFFEE 1/2 oz Kahlúa 1/2 oz Frangelico 1 oz Baileys Original Irish Cream 1/2 cup (125 mL) hot coffee

1 Using a hand-held or stand mixer, whip cream until soft peaks form. Add Kahlúa and continue whipping until stiff peaks form. 2 To each mug or heatproof glass, add Kahlúa, Frangelico and Baileys. Top with hot coffee and a few dollops of Kahlúa whipped cream. Serve at once. Makes enough whipped cream for 4 to 6 drinks

The comforts of curry from page 79

MATAR PANEER WITH VEGETABLES Inspired by the classic dish from Punjab, a rich, mildly spiced tomato sauce with a touch of cream coats cubes of tender paneer. It’s a palate-friendly foray into curries for beginners and classic comfort for curry lovers. If you want to turn up the heat, use a hot curry paste or blend, add a minced hot pepper or a dose of hot sauce at the table. This version has a boost of extra vegetables to make it a one- dish meal. You can even stir in a few handfuls of fresh spinach at the end for an extra hit of green. Serve it with warm buttered naan or

Serves 4

WHAT TO SERVE Light ingredients robed in a spicy sauce call for a wine with ripe fruit to engage the curry notes while allowing other components to shine through. Aromatic whites fit superbly. Strewn Two Vines Riesling-Gewürztraminer VQA LCBO 467662, $13.95

210 

HOLIDAY 2019 FOOD & DRINK