LCBO Food & Drink Holiday 2023

HIGH EXPECTATIONS

Corn, Poblano & Mezcal Soufflé This Latin-inspired soufflé brings together sweet corn, earthy poblanos, tangy feta and smoky mezcal. If you don’t want to invest in a bottle of mezcal, 100% agave blanco tequila will also work nicely. For an extra blast of heat, swap in 1/2 tsp (2 mL) chipotle powder for the smoked paprika. 1 poblano pepper 1/4 tsp (1 mL) canola oil 1/4 cup (60 mL) unsalted butter, divided 1/4 cup (60 mL) diced onion 1/4 tsp (1 mL) smoked paprika Salt to taste 3 tbsp (45 mL) flour 3/4 cup (175 mL) whole milk 5 eggs, separated 2/3 cup (150 mL) frozen corn kernels, thawed and roughly chopped 3/4 cup (175 mL) crumbled feta Pinch cream of tartar 1. Preheat oven to broil. Place poblano pepper on a foil-lined, broiler-proof baking pan then rub with oil. Place under broiler and cook, turning occasionally, until skin is blackened and cracked, about 7 min utes. Transfer pepper to bowl and cover for 15 minutes. When cooled, peel, discarding skin, stem and seeds. Finely dice flesh. Set aside. 2. Lower oven to 350°F (177°C). 3. Use 1 tbsp (15 mL) butter to coat inside of a 4-cup (1-L) soufflé dish, then coat with breadcrumbs. 4. In a medium saucepan, cook bacon over medium heat until softened, but not browned, about 3 minutes. Add mezcal and allow to evaporate. Add remaining 3 tbsp (45 mL) butter, onion, smoked paprika and salt. Cook until onion has softened, about 2 minutes. Add flour and stir for 30 seconds. 5. Remove pan from heat and slowly whisk in milk, being careful to get 1 tbsp (15 mL) breadcrumbs 2 slices bacon, finely chopped 2 tbsp (30 mL) mezcal

WHAT TO SERVE Casamigos Mezcal LCBO 609362, $109.95 Mezcal is a natural partner to our Mexican-­ inspired soufflé. This prime example shines with its smooth, round texture, and superb tropical fruit, herbal and fresh mint notes.

until soft peaks form, about 3 min utes. Fold one third of egg whites into soufflé base until combined then gently fold in remaining whites. Transfer to prepared soufflé dish. 7. Bake until risen, firm and nicely browned, about 45 minutes. Serve immediately.

rid of lumps. Return pan to heat. Cook, stirring often, until bubbling and thickened, about 2 minutes. Remove from heat and cool 5 minutes. Whisk in egg yolks until combined. Stir in corn and feta. Transfer to a large mixing bowl. 6. In bowl of a stand mixer fitted with whisk, beat egg whites and cream of tartar on medium speed

Serves 4

84 FOOD & DRINK HOLIDAY 2023