LCBO Food & Drink Holiday 2021
Recipes
With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.
A bunch for brunch from page 217
1 For the crème anglaise, whisk sugar, egg yolks and cornstarch in a large mixing bowl until very smooth. In a medium saucepan, combine milk and vanilla seeds. (Save vanilla pod for another use.) Place over medium-high heat. When it just comes to a simmer, reduce heat to medium-low. Slowly pour hot milk into yolk mixture, whisking constantly. Return to pan and continue cooking, stirring often with a spatula, until lightly thickened, 2 to 3 minutes. Pass through fine-mesh sieve. (Crème anglaise can be cooled, covered and refrigerated for up to 3 days.) 2 For the pain perdu, whisk eggs, milk, cream, sugar, ginger and salt in a large mixing bowl until very smooth. Soak 2 slices of bread in custard mixture for 30 seconds per side. In a large nonstick frying pan, melt 1 tbsp (15 mL) butter over medium heat. When foaming sub sides, lift bread from custard, letting excess drip back into bowl. Cook until bread is deeply golden and springy to the touch, about 2 min- utes per side. Repeat with remaining butter and bread. Cut each slice on the bias into halves or quarters. 3 For the board, arrange pain perdu on a large board. Fill small bowls with crème anglaise and macadamia nuts, and place on board with chocolate and toffee. Tuck oranges, passion fruit and coconut among other ingre- dients to fill any gaps. WHAT TO SERVE This decadent artisanal French liqueur has vibrant floral aromas, well-balanced by tropi- cal notes of fresh pineapple, bright citrus and honeyed pear, making it perfect for serving with (or drizzling over) the pain perdu. Or try this traditional Italian bubbly, with its lively bubbles, balanced acidity and sweet grapey and orange blossom flavours. St-Germain Elderflower Liqueur Serves 6 to 8
SWEET & SAVOURY SCONES Bread flour gives a solid structure to hold the scones’ flaky layers while providing a deep golden crust. The sweet scones are studded with dark chocolate and coated in crackling sugar; the savoury ones are punched up with sharp cheddar and wintry herbs. The scones can be baked up to two days in advance and reheated in a 350°F (177°C) oven for 6 to 7 minutes.
DARK CHOCOLATE SCONES 2 cups (500 mL) bread flour 1/4 cup (60 mL) granulated sugar 2 1/2 tsp (12 mL) baking powder
1 tsp (5 mL) fine sea salt 1/4 tsp (1 mL) cinnamon 1/2 cup (125 mL) cold unsalted butter, cubed 1/2 cup (125 mL) cold whole milk 2 eggs, divided 1 bar (100 g) 78% dark chocolate, chopped 1 tbsp (15 mL) water 1 tbsp (15 mL) coarse white sugar Clotted cream Salted butter Preserves, such as Seville orange marmalade and cherry jam 2/3 lb (300 g) thinly sliced lightly cured ham, such as jambon de Paris 7 oz (200 g) wedge aged cheddar 7 oz (200 g) wedge double cream brie BOARD Cheesy Herbed Scones (recipe follows) 1 For the scones, in a large mixing bowl, mix flour, granulated sugar, baking powder, salt and cinnamon. Add butter and work gently between fingers and thumbs until mixture is crumbly and some pea-size pieces remain. Freeze to chill completely, 30 minutes. 2 Arrange rack in centre of oven. Preheat to 400°F (204°C). Line a baking sheet with parchment paper. Halved fresh figs Roasted chestnuts
TROPICAL PAIN PERDU Using both milk and cream gives this pain perdu a rich, luxurious texture. Instead of maple syrup, it’s sauced with a gorgeous vanilla bean crème anglaise. CRÈME ANGLAISE 1/3 cup (80 mL) granulated sugar 4 egg yolks 1 tbsp (15 mL) cornstarch 1 1/2 cups (375 mL) whole milk Seeds scraped from 1/2 vanilla bean 1 cup (250 mL) whole milk 1 cup (250 mL) heavy cream 1/4 cup (60 mL) granulated sugar 1/2 tsp (2 mL) ground ginger 1/4 tsp (1 mL) fine sea salt 8 slices Pullman loaf, 3/4 inches (2 cm) thick 1/4 cup (60 mL) salted butter, divided BOARD Chopped macadamia nuts Dark chocolate bars, broken into pieces Hard toffee, cracked Sliced oranges, such as blood and Cara Cara Halved passion fruits Freshly cracked coconut pieces PAIN PERDU 6 eggs
LCBO 180695, $49.95 Martini & Rossi Asti LCBO 253948, $14.45
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HOLIDAY 2021 FOOD & DRINK
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