LCBO Food & Drink Holiday 2020

Do the mash from page 95

CINNAMON BUNS WITH COFFEE GLAZE

7 Bake in centre of preheated oven until lightly golden on bottom, 12 to 14 minutes for minis and 16 to 18 for medium-sized ones. Remove to a rack to cool slightly. 8 Meanwhile, stir icing sugar with coffee in a medium bowl. Just before serving, remove cinnamon buns to plates. Drizzle icing over warm or cooled buns. They’re best enjoyed fresh the day they’re made but they will keep well, covered, at room temperature for up to 1 day. HOMEMADE DOUGH Making your own cinnamon bun dough is su- per easy to do. This recipe also makes a great crust for pizza. 1 cup (250 mL) warm water 1 tsp (5 mL) granulated sugar 1 packet (8 g) quick-rise or active dry yeast 2 tbsp (30 mL) olive oil 3 cups plus 2 tbsp (780 mL) all-purpose flour 2 tsp (10 mL) kosher salt or 3/4 tsp (4 mL) table salt 2 tbsp (30 mL) all-purpose flour, as needed 1 Pour water into a large bowl or measuring cup. Water should be between 100° and 110°F (38° and 43°C). It should feel a little warmer than body temperature. Stir in sugar, then yeast. Let stand until mixture is foamy on top, from 5 to 10 minutes, then stir in oil. 2 Meanwhile, whirl flour and salt in a food processor fitted with a metal blade. While whirling, slowly pour in yeast-oil mixture until it begins to form a ball. 3 Turn dough out onto a lightly floured surface, then dust your hands with flour. Using the base of your palm, knead several times, rotating the dough a quarter turn after each knead, until it forms a smooth ball. 4 Place dough in an oiled bowl. Turn to coat evenly. Lightly oil a piece of parchment or waxed paper and place over bowl. Cover with a damp cloth. Leave dough in a warm place un- til it doubles in size, 30 to 60 minutes. Remove it to a floured surface. Punch down. Use right away or refrigerate in a sealed plastic bag up to 2 days, or freeze up to 1 month. Makes 24 mini or 12 medium cinnamon buns

Fill your home with the scents of cinnamon buns and hot coffee. Brew a pot, stir a little into icing sugar for an easy glaze then serve up the rest with these tasty bites.

1 ball (700 g) Homemade Dough (recipe follows) or store-bought pizza dough

FILLING 2/3 cup (150 mL) room-temperature unsalted or salted butter 2/3 cup (150 mL) lightly packed light brown sugar 1 tbsp (15 mL) ground cinnamon Oil for greasing pan Flour for dusting ICING 1 1/2 cups (375 mL) icing sugar, sifted 2 tbsp (30 mL) hot freshly brewed, strong coffee 2 Stir butter with sugar and cinnamon in a medium bowl. Set aside. 3 For mini cinnamon rolls, oil a 24-cup mini muffin tin with oil, or for medium-sized rolls, oil a 12-cup regular-size muffin tin. 4 Lightly flour counter or large wooden board. Cut dough in half. 5 For mini cinnamon rolls, use a rolling pin to roll out 1 half of dough into a 6 x 24-inch (15 x 60-cm) rectangle. Dollop half of butter-­ cinnamon mixture over rectangle then use a rubber spatula to spread as evenly as you can. Lift a little from the long end about 1/4 inch (5 mm) in, then, pressing down, begin rolling so you have 1 very long roll. Cut in half, then cut each half into 3 so you have 6 small rolls. Cut each of those into 3 pieces. Place each piece into a muffin cup. Repeat with second half of dough for 12 more minis. 6 For medium cinnamon rolls, use a rolling pin out to roll 1 half of dough out into a 6 x 12-inch (15 x 30-cm) rectangle. Dollop half of butter-cinnamon mixture over rectangle then use a rubber spatula to spread as evenly as you can. Lift a little from the short end about 1/4 inch (5 mm) in; then, pressing down, begin rolling so you have 1 long roll. Cut in half then cut each half into 3 pieces. Repeat with re- maining dough and butter-cinnamon mixture. Place each piece into a muffin cup. 1 Preheat oven to 325°F (160°C).

Red-skinned potato mash with buttermilk & herbs

These fresh-tasting mashed potatoes incorpo- rate grainy mustard and herbs, bringing a hint of summer potato salad to your holiday table. Buttermilk adds a nice tang but needs to be added at the very end so it doesn’t overheat and curdle. 3 lbs (1.36 kg) medium-size red skinned potatoes, scrubbed Salt 1/3 cup (80 mL) unsalted butter 1/2 cup (125 mL) milk 1 bay leaf 1/2 cup (125 mL) well-shaken buttermilk 1 tbsp (15 mL) grainy mustard 1/4 cup (60 mL) chopped chives or green onions 1/4 cup (60 mL) chopped parsley, divided 1 Place potatoes in a large pot with enough cold water to cover and season water well with salt. Bring pot of water to a boil over high heat, turn down to medium and simmer for 30 minutes or until potatoes are very tender when pierced with a fork. Drain and return potatoes to pot. Place on low heat for 1 to 2 minutes to help evaporate any excess water, shaking pot occasionally. Set aside. 2 While potatoes are cooking, place butter, milk and bay leaf in a small pot and (watching carefully) bring just to a boil. Remove from heat. 3 Mash potatoes in pot until flesh is smooth (some of the skin will get caught in your masher, discard or add back in as desired). Add hot milk mixture (discarding bay leaf) and stir to incor- porate. Add buttermilk, mustard, chives and half of parsley and fold together, tasting and adding additional salt as needed. Pile into a serving dish and sprinkle with remaining parsley.

Makes 1 large ball of dough good for 1 batch of cinnamon buns or 2 pizzas

Serves 6 to 8

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HOLIDAY 2020 FOOD & DRINK