LCBO Food & Drink Holiday 2021

Bring on the bubbly from page 158

Brandy is back from page 231

Equal measures of salmon caviar make a nice substitute if you don’t want to shell out for sturgeon—it’s less buttery and a bit more assertive, but delicious all the same. Visit caviarcentre.com for an excellent range of caviar and roe available by mail order, includ- ing a few Canadian sturgeon caviars.

CHAMPAGNE, CAVIAR &WAFFLE SOLDIERS The pockets in waffles are pretty much perfect hors d’oeuvre vessels. Once cut into soldiers, four rectangular waffles give you 16 five-­ pocket pieces, enough for eight guests. Make them ahead of time, preferably just a few hours in advance, let cool to room tempera- ture and hold on a rack until ready to serve. 1 1/2 tsp (7 mL) baking powder 1 cup (250 mL) all-purpose flour 3/4 cup (175 mL) milk 1 egg 1/4 cup (60 mL or 1/2 stick) unsalted butter, melted 1 tsp (5 mL) finely grated lemon zest TO SERVE 2 tbsp (30 mL) thinly sliced chives 1/3 cup (80 mL) crème fraîche 2 oz (55 g) sturgeon caviar (see TIP) 1 For the waffles, preheat waffle iron. (If your iron has adjustable heat, set it to medium.) 2 Whisk together salt, baking powder and flour in a medium bowl. In a separate small bowl, whisk together milk, egg, butter and lemon zest. Pour wet ingredients over dry and stir to combine. 3 Using 1/4 of the mixture per waffle, fill iron, close lid and cook for 6 to 8 minutes or until deeply golden and crisp. Remove waffles to a rack and let cool. 4 When ready to serve, cut waffles into strips, each with 5 pockets. To serve, add pinch of chives to each of the pockets; divide crème fraiche between pockets, about 1/4 tsp (1 mL) per pocket. Using a small plastic spoon, top crème fraîche with an equal amount of caviar, about 1/4 tsp (1 mL) per pocket. Serve with Champagne. SAVOURYWAFFLES 1 tsp (5 mL) salt

COLD-INFUSION-INSPIRED MULLEDWINE BY VICTORIA WALSH

The practice of infusing ingredients (like tea and coffee) in cold water is meant to incorpo- rate flavours while reducing the harsh tastes that can come with a warm infusion. Here, we’ve given it the mixologist treatment by infusing brandy and wine at room tempera- ture so you can taste as you go with lots of time to customize the spice flavouring to your liking. The result is a really smooth mulled wine loaded with intense flavours and aromas. Serve cold or warm it up to fill your home with that welcoming scent that’s come to be expected at the holidays. WINE INFUSION 3 cups (750 mL) robust red wine, such as Cabernet Sauvignon or Shiraz 3 orange peel strips 1-inch (2.5 cm) piece ginger, peeled and cut into coins 2 cinnamon sticks 1 tsp (5 mL) whole black peppercorns 5 whole cloves 1/2 tsp (2 mL) edible dried lavender buds

Sweet delights from page 49

EASY HAZELNUT CHOCOLATE SPREAD Dangerously easy to make, this legendary chocolate-nut butter from Italy is a year-round favourite and the quickest DIY foodie gift. You can make it vegan by swapping in dairy-free

dark chocolate for milk chocolate. 1 1/2 cups (375 mL) hazelnuts, about 8 oz (225 g)

3/4 cup (175 mL) icing sugar 1/4 cup (60 mL) unsweetened cocoa powder 2 tbsp (30 mL) vegetable oil or melted coconut oil 1 1/2 tsp (7 mL) pure vanilla extract 3/4 tsp (4 mL) Diamond Crystal kosher salt or scant 1/2 tsp (2 mL) table salt 6 oz (170 g) milk chocolate, chopped, melted 2 Spread hazelnuts on a rimmed baking sheet. Bake until browned and skins start to blister, 11 to 13 minutes. Let cool enough to handle, about 5 minutes. 3 Using hands, rub hazelnuts to release skins. Slowly tilt baking sheet to separate skins from hazelnuts. Transfer nuts to a high- speed blender or food processor. Blend until beginning to liquefy, about 5 minutes. Using a rubber spatula, scrape down bowl. Add icing sugar, cocoa, vegetable oil, vanilla and salt. Blend until smooth, 3 to 4 minutes. 4 Scrape down bowl; add milk chocolate and process until smooth and shiny, about 1 minute. Transfer to a 2-cup (500 mL) glass jar. Cover and store in a cool, dark cupboard for up to 2 weeks or refrigerate for up to 2 months. (If refrigerated, bring to room temperature before serving.) 1 Preheat oven to 350°F (177°C).

BRANDY INFUSION 2 oz brandy 1 orange peel strip 1 slice peeled ginger

1 whole star anise 3 allspice berries 2 whole black peppercorns

2 tbsp (30 mL) granulated sugar (optional, if serving warm) Orange peel strips or wisps for garnish 1 To prepare wine infusion, pour wine into a 4-cup (1 L) resealable jar. Add orange peel, ginger, cinnamon, peppercorns, cloves and lavender. To prepare brandy infusion, pour brandy into a small resealable jar. Add orange peel, ginger, anise, allspice and peppercorns. Seal both jars and let stand until flavours infuse, 4 to 5 hours. After 2 hours, taste wine and remove cinnamon. Feel free to remove any other ingredients that taste sufficiently infused.

Serves 8

TIP Sturgeon caviar is an expensive treat. It’s best to purchase it from a reliable source no more than a few days before you plan to serve it. Keep it in the back of your fridge (usually the coldest part of the refrigerator), and take out just moments before enjoying.

Makes 1 3/4 cups (425 mL)

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HOLIDAY 2021 FOOD & DRINK