LCBO Food & Drink Holiday 2023

MEYER LEMON & OLIVE OIL LOAF CAKE WITH POPPYSEED SWIRL Toward the beginning of the year, you’ll likely see Meyer lemons popping up in grocery stores. These near-perfect-looking fruit are sweeter and less tart than a true lemon. The difference in flavour becomes noticeable when baking classic lemon desserts like this lemon poppyseed loaf. You’ll need about four Meyer lemons in total for this recipe.

7. Meanwhile, make the glaze by stirring together the icing sugar and lemon juice in a small bowl. Remove cake from pan and transfer to a wire rack. Immediately brush top and sides with glaze. Cool completely before cutting into slices for serving. Serves 6 to 8 WHAT TO SERVE Freixenet Cordon Negro Brut Cava LCBO 216945, $17 Cava is Spain’s famous traditional-method sparkler, usually made in the rolling hills of Penedès. This example shows citrus, toast and nutty, yeasty notes, making it a perfect accom paniment to our loaf cake. HONEY MUSTARD–ROASTED NUTS & PRETZELS Pretzels bring the party to this easy-to-make snack mix. With its honey-mustard coating, it’s the perfect combo of savoury and sweet. 1 cup (250 mL) raw almonds 1 cup (250 mL) raw pecans 1 cup (250 mL) raw cashews 1/4 cup (60 mL) honey 2 tbsp (30 mL) prepared yellow mustard 2. Combine almonds, pecans and cashews on a large rimmed baking sheet lined with parch ment paper. Bake in centre of oven, stirring halfway through, until light golden-brown, about 12 to 15 minutes. 3. Whisk honey with mustards and cayenne in a large bowl. Stir in nuts and pretzels until evenly coated. Sprinkle with half the salt, stir once or twice, then sprinkle with remaining salt. Scrape nut mixture onto baking sheet and arrange in a single layer. Return to oven and bake, stirring halfway through, until browned (mixture will still be sticky), about 15 minutes. Cool on baking sheet until coating hardens. Break up large clumps before serving. Snack mix will keep well, in an airtight container at room temperature, up to 1 week. Makes 5 cups (1.25 L) or 6 to 8 servings WHAT TO SERVE Henderson x Rush Canadian Golden Ale LCBO 19609, 473 mL, $3.40 This layered ale is a beautiful match. Its toasted rye grain, sweet malty aromas and citrus notes will complement the salty-sweet flavours, while the carbonation cleanses the palate. 2 tbsp (30 mL) mustard powder 1/2 tsp (2 mL) cayenne powder 2 cups (500 mL) small pretzel twists 1/2 tsp (2 mL) fine sea salt 1. Preheat oven to 325°F (163°C).

CAKE 1/4 cup (60 mL) poppy seeds, divided 1 3/4 cups (425 mL) all-purpose flour 1 1/4 tsp (6 mL) baking powder

CHARTREUSE MARSHMALLOWS A splash of Chartreuse gives these homemade marshmallows a slight herbal note, heighten ing the flavour of a warm mug of Verte Chaud.

1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) fine sea salt

1 cup (250 mL) granulated sugar 1 tbsp (15 mL) Meyer lemon zest 3 large eggs

Oil or cooking spray for pan 1/2 cup (125 mL) cold water, divided 4 tsp (20 mL) gelatin 3/4 cup (175 mL) granulated sugar 1/2 cup (125 mL) light corn syrup 1 tbsp (15 mL) Chartreuse Green

2/3 cup (150 mL) extra virgin olive oil 1/2 cup (125 mL) full-fat sour cream 1/4 cup (60 mL) Meyer lemon juice 6 to 8 thin Meyer lemon slices, seeds discarded

1/8 tsp (0.5 mL) fine sea salt 1/4 cup (60 mL) icing sugar

GLAZE 1/3 cup (80 mL) icing sugar 2 1/2 tsp (12 mL) Meyer lemon juice

1. Lightly spray a 4 1/2 x 8 1/2-inch (11 x 21-cm) loaf pan with oil. Line with parchment paper, leaving overhang on two sides. Spray again with oil. Set aside. 2. Combine 1/4 cup (60 mL) water with gelatin in the bowl of a stand mixer fitted with the whisk attachment. Set aside to bloom. 3. Stir remaining 1/4 cup (60 mL) water with sugar and corn syrup in a small pot. Bring to a simmer over medium heat. Cook until mixture registers 240°F (115°C) on an instant-read ther mometer, about 8 minutes. Remove from heat. 4. Turn stand mixer to low, and slowly drizzle in syrup mixture then Chartreuse and salt. Increase speed to high then beat until mixture is very thick and white, about 8 minutes. 5. Scrape mixture into prepared pan. Using an offset spatula lightly coated in oil, smooth and level the top. Cool, uncovered, in refrigerator until set, about 1 1/2 hours. 6. To unmould, run a knife around the edges of the pan. Sift icing sugar over top of marsh mallow then turn out onto a large piece of parchment. Dust with more icing sugar. 7. Using a lightly oiled knife, cut in half length wise then cut crosswise into eight squares. Toss cubes in remaining icing sugar until evenly coated on all sides. Marshmallows will keep well, in an airtight container at room tempera ture, up to 5 days. Makes 8 marshmallows

1. Preheat oven to 350°F (177°C). Grease a 4 1/2 x 8 1/2-inch (11 x 21-cm) loaf pan then line with parchment paper leaving paper overhang ing on two long sides. 2. Grind 2 tbsp (30 mL) poppy seeds into a coarse powder using a spice grinder. Set aside.

3. Whisk flour with baking powder, soda and salt in a medium bowl.

4. Place sugar in a large bowl. Rub lemon zest into sugar, using your fingers, until fragrant and moist to the touch. Whisk in eggs, one at a time, until combined. Whisk in oil then sour cream and lemon juice until smooth. Add dry ingredients then use the whisk to gently stir until no lumps remain.

5. Transfer one third of the batter to a small bowl. Stir in ground and whole poppy seeds.

6. Spoon batters into loaf pan, alternating between the two. Tap pan on counter to level. Insert a long skewer into batter then glide it through once in a figure eight motion. Do not over-mix. Top batter with a single layer of lemon slices. Bake in centre of oven, rotating halfway through, until a cake tester or long skewer inserted into centre of cake comes out clean, about 1 hour. Cool in pan for 10 minutes.

FOOD & DRINK HOLIDAY 2023 239