LCBO Food & Drink Holiday 2022

Recipes With wine, beer and spirit pairings by the LCBO’s Customer Engagement Group.

is pale, yellow and voluminous, about 6 minutes.

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2. Place vanilla pod and tea bags in 1 cup (250 mL) boiling water. Steep 15 minutes. Strain into a shallow bowl and add brandy. 3. Transfer yolk mixture to a different bowl. Place crème fraîche in bowl of stand mixer (no need to wash bowl) and whip until its volume increases by one third, about 3 minutes. Add mascarpone and mix until just combined. Gently stir in yolk mixture. Add lemon zest and mix until combined. 4. Quickly dip both sides of a ladyfinger into tea mixture, being careful not to soak it, then place in an 8-inch (20-cm) square baking dish. Cover entire bottom of baking dish with a layer of dipped ladyfingers, breaking to fit as needed. 5. Spread half of mascarpone cream mixture in an even layer over ladyfingers. Dip remaining ladyfingers in tea mixture and make a second layer on top of cream. Spread remaining cream over ladyfingers. Refrigerate at least 3 hours or overnight. 6. When ready to serve, sprinkle white chocolate evenly overtop. Cut into slices and serve.

LITTLE GEM SALAD WITH GRIBICHE & CURRIED

BROWN-BUTTER CROUTONS In this unique green salad, tender leaves of Little Gem lettuce catch a punchy, chunky sauce made with hard-boiled eggs, capers, cornichons and herbs. Croutons infused with curry powder and brown butter add their spicy crunch. CROUTONS 2 tbsp (30 mL) unsalted butter 1 tbsp (15 mL) cumin seeds 2 tbsp (30 mL) curry powder 2 1/2 cups (625 mL) brioche or challah, cut into 1-inch (2.5-cm) cubes Salt to taste 2 hard-boiled eggs, finely chopped 2 tbsp (30mL) grainy Dijon mustard 2 tbsp (30 mL) white wine vinegar 1/3 cup (80 mL) extra virgin olive oil 3 tbsp (45 mL) finely chopped flat-leaf parsley 3 tbsp (45 mL) finely chopped tarragon 4 large heads Little Gem lettuce, leaves separated, washed, dried 2 ribs celery, thinly sliced 2 tbsp (30 mL) finely sliced chives 1. For the croutons, heat butter in a large frying pan over medium high heat. Cook until it foams then turns brown, about 2 minutes. (Do not let it burn!) Add cumin seeds and reduce heat to low. Stir 1 minute. Stir in curry powder then add bread. Increase heat to medium. Gently stir to coat. Cook, stirring occasionally, until brown GRIBICHE 1/4 cup (60 mL) finely chopped cornichons 2 tbsp (30 mL) capers, drained, finely chopped

and crisp, about 3 minutes. Season with salt. Transfer to a baking tray to cool completely. (Croutons will keep in an airtight container at room temperature up to 3 days.) 2. For the gribiche, combine all ingredients in a mixing bowl. Mix until combined. (Gribiche will keep, covered and refrigerated, up to 3 days.) 3. Arrange lettuce leaves on a serving platter. Sprinkle celery and chives overtop. Spoon dressing over lettuce and top with croutons. [ WHAT TO SERVE ] Peninsula Ridge Sauvignon Blanc VQA LCBO 53678, $16.95 Serve this refreshing local white. Its green grassy and citrus flavours nicely match the herbs, celery and lettuce. The wine’s lemony acidity counters the richness of the gribiche dressing and croutons. Serves 4 to 6

LONDON FOG TIRAMISU In this new take on Italy’s beloved trifle, ladyfingers are soaked in a brandy-spiked Earl Grey tea, then layered with lemon-vanilla mascarpone cream sweetened with honey. It’s intensely floral, bright and as good as the original. 5 egg yolks 1/3 cup (80 mL) honey 1 vanilla bean 4 bags good-quality Earl Grey

tea, preferably Davids 3 tbsp (45 mL) brandy

1 cup (250 mL) crème fraîche 1 cup (250 mL) mascarpone 1/2 tsp (2 mL) lemon zest 24 to 30 ladyfingers

Serves 6 to 8

(or savoiardi in Italian) 1/3 cup (80 mL) grated white chocolate

[ WHAT TO SERVE ] Hennessy VSOP Cognac LCBO 43703, $114.65

1. In bowl of a stand mixer fitted with whisk attachment, place egg yolks and honey. Scrape the seeds of the vanilla bean into the bowl, reserving pod. Whisk on high until mixture

This sophisticated spirit’s spice, fruit and vanilla flavours add a luxurious enhancement to the dessert. Use it in the recipe, then serve it neat or in coffee as the perfect match.

228 FOOD & DRINK HOLIDAY 2022

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