LCBO Food & Drink Holiday 2021

BLUE CORN, PUMPKIN &WALNUT PANCAKES While chef Tawnya Brant’s recipes are based on Haudenosaunee agricultural practices, her delectable pancakes are easy to replicate at home. (Look for blue corn flour at Latin Amer- ican grocers or online at latortilleria.ca.) Once you try pumpkin whipped cream, you will realize all whipped cream should be pumpkin flavoured. PUMPKINWHIPPED CREAM 1 cup (250 mL) heavy cream 1 tsp (5 mL) icing sugar 1 tsp (5 mL) vanilla extract 1/2 tsp (2 mL) cinnamon 1/4 tsp (1 mL) allspice 3 tbsp (45 mL) pumpkin purée PANCAKES 4 eggs 1/4 cup (60 mL) pumpkin purée 2 tbsp (30 mL) walnut oil 1 1/2 cups (375 mL) blue corn flour 1 tbsp (15 mL) baking powder 1/4 cup (60 mL) pure maple syrup, plus more (optional) for serving 1 1/2 tsp (7 mL) salt 3/4 cup (175 mL) water Vegetable oil for cooking 1 For the pumpkin whipped cream, chill mix- ing bowl and beaters in freezer for 10 minutes. Beat cream and sugar until soft peaks form. Add vanilla, cinnamon, allspice and pumpkin purée. Beat until stiff peaks form, 1 to 2 min- utes more. Cover and refrigerate. 2 For the pancakes, place eggs, pumpkin purée, walnut oil, blue corn flour, baking pow- der, maple syrup, salt and water in a blender. Blend until it just comes together. Let stand for 15 minutes. 3 Working in batches, heat a little oil in a large nonstick frying pan over medium-low to medium heat. Pour in 1/4-cup (60 mL) portions of batter. When bubbles form on top and edges are dry, about 2 minutes, flip pancakes. Continue cooking until cooked through, 1 to 2 minutes more. (If they are browning too quickly, lower heat.) 4 To serve, stack pancakes on 4 warmed plates. Top with pumpkin whipped cream, sprinkle with walnuts and drizzle with maple syrup, if desired. Chopped toasted walnuts for garnish

2 For the croquettes, heat oil in a large heavy-bottomed frying pan over medium heat. Add onion. Cook, stirring occasionally, until translucent, 3 to 4 minutes. Add beef. Cook, breaking up beef with a wooden spoon, until it starts to brown, 2 to 3 minutes. Add curry spice mix. Cook, stirring, for 3 minutes more. Reduce heat to low and add tomato paste. Cook, scraping up any browned bits, until beef is cooked through. Stir in peas. Remove from heat and cool. 3 Place potatoes in a medium pot and cover with water. Bring to a boil and season with salt. Partially cover, reduce heat and cook until po- tatoes are just cooked through, 15 to 20 min- utes. Drain thoroughly and pass through a food mill while still hot. (Alternatively, use a stand mixer fitted with a paddle attachment and beat until smooth.) Lightly season with salt. Set aside. 4 Place beaten egg in one bowl, flour in an- other bowl and bread crumbs in a third bowl. Divide potato and beef mixtures into 6 equal portions each. 5 When potato is cool enough to handle, place a portion in the palm of your hand and make a divot in the middle. Fill with a portion of the beef and gather potato around to encase it. Shape into a 6-inch (15 cm) log, then carefully roll in flour, dip in egg and roll in bread crumbs. Repeat process with remaining potatoes and beef. 6 In a large pot fitted with a candy thermom- eter, pour in a 2-inch (5 cm) depth of oil. Place over medium heat and bring to 350°F (177°C). Working with 2 at a time, fry croquettes, turning occasionally, until golden brown, 8 to 10 minutes. Drain on paper towel. 7 To make the dipping sauce, stir together Sriracha, ketchup, lime juice and chopped cilantro. Serve alongside croquettes.

WHAT TO SERVE Create a specialty coffee to enjoy with these pancakes. Add an ounce of bourbon to coffee in a heatproof mug and top with whipped cream. Sweeten to taste. Knob Creek Bourbon LCBO 326009, $49.95 CURRIED BEEF CROQUETTES These hefty croquettes are part of an appetiz- er plate. “You could make them smaller,” says chef Anna Chen, “but that’s just not how we do it.” When she makes them over the holi- days, they are accompanied by other seasonal fare, like five-spice pork pies and green onion pancakes. The spices for the curry spice mix can all be found at a South Asian grocer or singals.ca. CURRY SPICE MIX 1 tbsp (15 mL) dried mango powder 2 tsp (10 mL) dried fenugreek leaves 2 tsp (10 mL) garam masala 1 tsp (5 mL) Kashmiri chili powder 1 tsp (5 mL) Himalayan black salt CROQUETTES 2 tbsp (30 mL) canola oil 1 medium onion, finely diced 1 lb (455 g) extra-lean ground beef 3 tbsp (45 mL) tomato paste 1/2 cup (125 mL) frozen peas, thawed 5 medium Yukon Gold potatoes, about 1 2/3 lbs (755 g), peeled, quartered

Salt to taste 1 egg, beaten 1/2 cup (125 mL) all-purpose flour 1 cup (250 mL) bread crumbs Canola oil for deep-frying

DIPPING SAUCE 1/2 cup (125 mL) Sriracha or favourite hot sauce 3 tbsp (45 mL) ketchup Juice of 1 lime 1/4 cup (60 mL) chopped cilantro leaves and stems 1 For the curry spice mix, toast mango pow- der, fenugreek, garam masala, chili powder and black salt in a frying pan over medium heat until fragrant, 2 to 3 minutes. Remove from heat and transfer to a mortar and pestle. Cool, then grind until fine. Set aside.

Serves 6

WHAT TO SERVE An IPA has delightfully bitter hops, citrus and tropical fruit flavours, and a sweet, malty core that helps balance out the heat and spice of these croquettes. Flying Monkeys Juicy Ass IPA LCBO 508572, 473 mL, $3.55

Makes 8 to 10 pancakes

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HOLIDAY 2021 FOOD & DRINK