LCBO Food & Drink Holiday 2021

Playing favourites from page 109

6 Set pan over heat. Coat with a little more oil, if needed. Add shrimp and 1 chopped gar- lic clove to pan. Cook until shrimp turns pink and is cooked through (but not overcooked— it’s a fine line), 1 to 2 minutes per side. Add to plate with bok choy. 7 Meanwhile, cook udon following package directions. Scoop 1/2 cup (125 mL) cooking water and set aside. Drain udon well and add to sauce with tofu. Toss to coat. Thin sauce slightly with cooking water, adding 1 tbsp (15 mL) at a time, until sauce reaches desired texture. Divide among plates or bowls. Top with bok choy and shrimp. Sprinkle with green onions. Stir in chili oil, if you like.

1 Preheat oven to 350°F (177°C) and place rack in middle of oven. 2 For cake, line bottom of a 9-inch (23 cm) springform pan with parchment paper, and butter and flour sides using 1 tbsp (15 mL) each butter and flour. 3 Sift remaining flour, baking powder, ginger, cinnamon, cardamom and salt. Set aside. 4 In a stand mixer fitted with a paddle attach- ment, combine brown sugar and eggs. Beat on medium speed until well-incorporated, about 2 minutes. Add remaining melted butter and beat for 1 minute. Add stout, molasses and fresh ginger. Mix until thoroughly combined. 5 Turn mixer off and add dry ingredients. Turn mixer on low and mix until combined, scraping down bowl if necessary. Stop machine. Stir in candied peel and crystallized ginger by hand. 6 Pour batter into prepared pan. Bake, rotating pan at halfway point, until a skewer inserted into centre comes out clean, 50 to 60 minutes. 7 Cool 10 minutes, then remove ring of springform pan. Cool for 1 hour on a cooling rack. 8 While cake is baking, make the orange peel garnish. Using a vegetable peeler, remove peel from oranges in long strips. Using a paring knife, trim off and discard any white pith. Set aside. 9 Juice oranges, strain and set aside. 10 Place peel in a small saucepan and cover with 3 cups (750 mL) cold water. Bring to a vigorous boil on high heat, then drain. Rinse peel and repeat process. 11 Place peel back into saucepan with sugar. Place juice in a measuring cup. Add enough water to make 1 cup (250 mL). Add to sauce- pan. Bring to a boil over high heat and reduce to maintain very gentle simmer—it should barely bubble. Cook, stirring occasionally, until reduced by 1/3 and contents of pan measure 1 cup (250 mL), about 30 minutes. Remove from heat and cool to room temperature before glazing cake. 12 Brush cake generously with orange syrup, then garnish with candied orange strips. Serve with Greek yogurt and any remaining syrup.

SHRIMP & TOFU SESAME NOODLES Taking inspiration from a Chinese dish—cold sesame noodles—that’s popular in North America, these comforting creamy noodles come together with a handful of tasty condi- ments you likely have on hand. 1 pkg (454 g) extra-firm tofu 2 small bok choy 1/2 pkg (454 g) frozen large shrimp, thawed and SAUCE 1/4 cup (60 mL) smooth natural peanut butter 1/4 cup (60 mL) soy sauce 2 tbsp (30 mL) tahini 3 tbsp (45 mL) brown sugar 2 tbsp (30 mL) rice wine vinegar 2 garlic cloves, finely chopped 1 tbsp (15 mL) sesame oil 2 to 3 tbsp (30 to 45 mL) vegetable oil 1 garlic clove, finely chopped 1 pkg (454 g) dried udon or spaghetti TOPPINGS 3 green onions, thinly sliced diagonally Chili oil or chili-garlic sauce (optional) 1 Drain tofu. Wrap in clean kitchen towel. Set a can from your pantry or a heavy pan on top. Cut each bok choy into quarters. Pat shrimp dry and season with salt. 2 Bring a large pot of water to a boil. 3 Meanwhile, prepare sauce by whisking peanut butter with soy sauce, tahini, sugar, vinegar, 2 chopped garlic cloves and sesame oil in a large bowl. Thin to desired consistency by whisking in warm water, 1 tbsp (15 mL) at a time. 4 Cut tofu horizontally into 3 long, wide pieces. Cut pieces in half crosswise, then slice each piece in half diagonally for 12 triangles in total. Set a large nonstick frying pan over medium-high heat. Coat with 2 tbsp (30 mL) oil. Swirl to coat. Add tofu. Cook until golden, 2 to 3 minutes per side. Add to sauce. 5 Set pan back over heat. Coat with a little more oil, if needed. Add bok choy. Sprinkle with pinch salt. Cook, stirring frequently, until softened slightly, 1 to 2 minutes. Turn onto a plate. peeled, about 12 shrimp Generous pinches salt

Makes 4 servings

A splash of stout from page 284

ORANGE STOUT SPICE CAKE This orange-glazed spice cake is special enough for entertaining but easy enough for a family dinner. If you want to skip the orange garnish, gently warm 1/2 cup (125 mL) marma- lade with a splash of water to glaze the cake. SPICE CAKE 1 cup + 1 tbsp (250 + 15 mL) unsalted butter, melted, divided 2 cups + 1 tbsp (500 + 15 mL) all-purpose flour, divided 2 tsp (10 mL) baking powder 1 tbsp (15 mL) ground ginger 1 tsp (5 mL) ground cinnamon 1/2 tsp (2 mL) ground cardamom 1/2 tsp (2 mL) salt 3/4 cup (175 mL) packed light brown sugar 3 large eggs 1 cup (250 mL) stout 1 cup (250 mL) molasses 1 tbsp (15 mL) finely grated fresh ginger 1/4 cup (60 mL) chopped mixed candied peel 1/4 cup (60 mL) chopped crystallized ginger (see TIP) 2 cups (500 mL) full-fat Greek yogurt for serving ORANGE PEEL GARNISH 2 large navel oranges, about 1 1/2 lbs (680 g) Water as needed 3/4 cup (175 mL) granulated sugar

Serves 8 to 10

TIP Drained candied ginger in syrup can be used in place of crystallized ginger.

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HOLIDAY 2021 FOOD & DRINK