LCBO Food & Drink Holiday 2020

PLUM SLICES Damson plum preserves are front and centre in this pastry-meets-cookie that’s enriched with ground walnuts. If you’re unable to find it, other good-quality preserves like orange marmalade or cherry jam can be swapped in for equally delicious results. DOUGH 1 cup (250 mL) granulated sugar 1 cup (250 mL) walnut halves, toasted, divided 3 cups (750 mL) all-purpose flour 1 tsp (5 mL) fine sea salt 1 tsp (5 mL) cinnamon 1 1/4 cups (310 mL) unsalted butter, at room temperature and roughly cubed 1 egg 1 tsp (5 mL) vanilla 1 cup (250 mL) damson plum preserves 1 cup (250 mL) icing sugar 4 tsp (20 mL) whole milk 1 In a food processor, whirl granulated sugar with 1/2 cup (125 mL) walnuts until finely ground. Transfer to a large bowl then stir in flour, salt and cinnamon until combined. Using your fingertips, work in butter until mixture resembles coarse meal. Beat egg with vanilla, then add to same bowl. Continue to mix by hand just until a dough forms. Divide in half and shape into discs. 2 Working with 1 disc at a time, roll dough between 2 large pieces of parchment paper to 1/8-inch (3-mm) thickness and approximately 12 x 10 inches (30 x 25 cm) in size. Shape can be rough as it will be trimmed after baking. Transfer rolled dough, still sandwiched be- tween parchment, to a baking sheet. Repeat with remaining dough, stacking on one another. Chill for 1 hour. 3 Arrange rack at centre of oven. Preheat to 375°F (190°C). 4 Place 1 sheet of dough, still in parchment, on a baking sheet. Peel off top piece of parch- ment. Using an offset spatula, spread plum preserves evenly overtop, reaching all edges. Remove top piece of parchment from remain- ing sheet of dough. Flip upside down and set over top of prepared dough to sandwich. Press down lightly to remove any air bubbles. Peel off remaining piece of parchment. 5 Bake in centre of oven until pastry has set and edges are lightly golden, 25 to 30 minutes. Transfer to a rack and let cool completely, 1 hour.

DARK RYE FLOUR WREATHS Rye flour’s boost in popularity has made it readily available at most bulk food stores, but to make these cookies even more delicious, seek out a local mill. Their process of stone-grinding the flour from only the highest-quality grains will give you more of that quintessential nutty-­ earthy flavour for these festive wreaths. DOUGH 2 3/4 cups (675 mL) dark rye flour 1/2 tsp (2 mL) fine sea salt 1 cup (250 mL) unsalted butter, at room temperature 3/4 cup (175 mL) granulated sugar 1 egg 1 tsp (5 mL) vanilla 1 bar (100 g) 78% cacao chocolate, very finely chopped All-purpose flour for dusting 1 egg 1 tbsp (15 mL) water 1/4 cup (60 mL) coarse white or coloured sugar 2 Using a stand mixer fitted with the paddle, beat butter with granulated sugar on medium speed until smooth, 1 minute. Scrape down sides of bowl, then add 1 egg and vanilla until al- most combined. Add flour mixture and continue to mix on medium-low speed just until dough comes together. Add chocolate and mix just until combined. Divide dough in half and shape into discs. Wrap in plastic and chill for 1 hour. 3 Arrange racks in top and bottom thirds of oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment. 4 Lightly flour work surface with all-purpose flour. Working with one disc at a time, roll dough to 1/4-inch (5-mm) thickness. Using a 2 5/8-inch (6-cm) scalloped-edge cutter, cut rounds. Using a 1 1/2-inch (4-cm) scalloped-­ edge cutter, cut out centres of each round. Arrange on prepared baking sheets, 1 inch (2.5 cm) apart. Chill for 20 minutes. Re-roll scraps and repeat with remaining dough. 5 Combine 1 egg with water in a small bowl. Brush each cookie with egg mixture, then sprinkle with coarse sugar. Bake in top and bottom thirds of oven, switching sheets halfway through, until cookies have set, 14 to 16 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes. 1 Combine flour with salt in a small bowl and set aside.

6 Combine icing sugar with milk in a small bowl. Mixture will be thick. Finely chop remaining 1/2 cup (125 mL) walnuts. Using an offset spatula or a spoon, spread icing in a very thin layer overtop baked pastry. Sprinkle with chopped walnuts. Trim edges to make a crisp rectangle. Cut slices lengthwise into thirds, then crosswise into fourths. Slice each rectangle in half on the bias. POPPY SEED SABLÉS The sanding method (where all dry ingre­ dients are combined before being blended with butter) is used to give these cookies their crumbly texture: it’s essential the butter is cold to get it right. To give the cookies a more finished look, a round cutter can be used after stamping for clean and crisp edges. Makes 24 slices

3 cups (750 mL) all-purpose flour 1 cup (250 mL) icing sugar 3 tbsp (45 mL) poppy seeds 1 tsp (5 mL) fine sea salt 1/2 tsp (2 mL) freshly grated nutmeg 1 1/2 cups (375 mL) cold unsalted butter,

diced 1 egg 1 1/2 tsp (7 mL) vanilla

1 Arrange racks in top and bottom thirds of oven. Preheat to 325°F (160°C). Line 2 baking sheets with parchment. 2 Using a stand mixer fitted with the paddle, combine flour with sugar, poppy seeds, salt and nutmeg. Add butter and blend on low speed until mixture resembles coarse sand, 3 to 4 minutes. Beat in egg and vanilla, just until a dough forms. 3 Roll into smooth 2-tbsp-sized (30-mL) balls, setting 6 on each prepared baking sheet. Dust a 3-inch (8-cm) cookie stamp in flour, tapping off the excess. Press stamp firmly into the cen- tre of each ball, flattening until the cookie fills the edges of the stamp. Using a round cookie cutter slightly smaller in size, cut around edges to trim, if desired. 4 Bake in top and bottom thirds of oven, switching sheets halfway through, until cook­ ies have set, 16 to 18 minutes. Let cool on bak- ing sheets for 5 minutes. Transfer to a rack and let cool completely, 20 more minutes. Repeat with remaining dough.

Makes 28 cookies

Makes 34 cookies

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HOLIDAY 2020 FOOD & DRINK