LCBO Food & Drink Holiday 2021

The big finish from page 174

5 Arrange pans on upper and lower racks of oven. Bake for 1 1/2 hours, rotating pans halfway through, until exteriors are crisp and interiors are softy and sticky. Let cool. Finished meringues may be stored at room tempera- ture, uncovered, for 3 days.

1 For the cake, preheat oven to 350°F (177°C). Butter and flour sides of a 9 x 13-inch (23 x 33 cm) baking dish. Line bottom with parch- ment paper. 2 Combine tea and baking soda in a bowl. In a separate large bowl, whisk together both flours, ginger, cinnamon, nutmeg, salt and baking powder. Set both mixtures aside. 3 Using an electric mixer on medium-high speed, beat butter and sugar together until light and fluffy, about 5 minutes. Reduce speed to low and beat in molasses, baking soda mixture and flour mixture. Add eggs and beat to incorporate. Scrape into prepared pan, level and bake on centre rack until tester comes out clean, 30 to 35 minutes. Let cool on rack. 4 Remove cake to a board. Using a straight edge and a serrated knife, cut into desired tree shape using full length of cake (reserve trimmings). Cut in half horizontally through centre to form 2 equal layers; set aside. 5 For the buttercream, in a small pan, heat cream until steaming. Tear open tea bag and tip contents into cream. Remove from heat, cover and let stand until cooled to room tem- perature. 6 Without straining, add cream mixture to a large mixing bowl along with butter, mascar- pone and salt. Beat with an electric mixer on medium-high until fluffy, about 5 minutes. Beat in vanilla. Reduce speed to medium and add icing sugar, 1/4 cup (60 mL) at a time. 7 Arrange bottom layer of cake on a platter; spread or pipe about one-third of buttercream overtop. Place second cake layer overtop and, using another one-third of buttercream, spread or decoratively pipe top of cake (use remaining buttercream to dress trimmings). Decorate with sprinkles and serve.

Makes 12

WHAT TO SERVE This sweet and luscious icewine has enough concentration to compete with the richness of the meringues while boosting the fruit and spice flavours. Inniskillin Vidal Icewine VQA VINTAGES ESSENTIALS 388306, 375 mL, $49.95 GINGERBREAD TREE CAKE This gorgeous little tree is the very definition of a showstopper. But it’s a cinch to make, us- ing only a few pieces of equipment and some fancy sprinkles. Cult favourite Sweetapolita sprinkles are now available at many bulk shops and at sweetapolitashop.ca. The icing makes enough to decorate both the cake and the trimmings—something you’ll want to nibble on (and maybe share) after cutting the cake into a tree shape.

GIANT RASPBERRY & SPICE MERINGUES

If you’ve eaten cereal or granola containing freeze-dried fruit, you know those little pieces taste like fruit squared. While I’m not down with eating raspberries in the dead of winter, freeze-dried fruit is another matter. Look for them at health food shops or better grocers. If you don’t have a spice grinder, a plastic sandwich bag and rolling pin can be used to smash the raspberries to a powder. 1/3 cup (80 mL) freeze-dried raspberries 6 large egg whites, room temperature Pinch salt 1 1/2 cups (375 mL) sugar 1 tbsp (15 mL) white vinegar 2 tsp (10 mL) cornstarch 1 1/2 tsp (7 mL) vanilla extract 1/4 tsp (1 mL) cinnamon Pinch ground star anise (optional) 1 Working in batches, grind raspberries to a powder using a spice grinder. Set aside. 2 Preheat oven to 250°F (121°C). Line 2 baking sheets with parchment paper. 3 Using an electric mixer (or preferably a stand mixer fitted with the whisk attachment), beat egg whites and salt to soft peaks. With motor running, add sugar in several additions and continue to beat until sugar is dissolved and whites are stiff and glossy. Add vinegar, cornstarch, vanilla, cinnamon and star anise, if using. Beat until just combined. 4 Using a large spoon, dollop roughly 1 cup (250 mL) of meringue onto prepared baking sheet. Use the spoon to create swoops and peaks; repeat with remaining meringue to create a total of 12 equally spaced mounds. Sprinkle each with raspberry powder.

GINGERBREAD CAKE 1 cup (250 mL) hot strongly brewed Earl Grey tea 2 tsp (10 mL) baking soda

2 cups (500 mL) all-purpose flour 1/2 cup (125 mL) whole wheat flour 1 tbsp (15 mL) ground ginger 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) each ground nutmeg and salt 1 tsp (5 mL) baking powder 1/2 cup (125 mL or 1 stick) butter, softened 3/4 cup (175 mL) packed light brown sugar 3/4 cup (175 mL) fancy or cooking molasses 2 eggs, lightly beaten

Serves 8 to 12

EARL GREY BUTTERCREAM 1/4 cup (60 mL) whipping cream 1 bag Earl Grey tea

WHAT TO SERVE Can’t get enough of the zing of ginger? Then pair the cake with this French liqueur. Its rich and exquisite flavours are great on their own or in cocktails. Domaine de Canton Ginger Liqueur LCBO 157917, $49.95

1 1/2 cups (375 mL or 3 sticks) butter, softened 1 cup (250 mL) mascarpone, room temperature 1/4 tsp (1 mL) salt 1/2 tsp (2 mL) vanilla extract 2 cups (500 mL) sifted icing sugar

1/4 cup (60 mL) sprinkles

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FOOD & DRINK HOLIDAY 2021