LCBO Food & Drink Holiday 2024

2.5 inches (6 cm) deep. (They should be around 11/3 cups/330 mL in volume.) Arrange on a large baking sheet, at least 1/2 inch (1 cm) apart. 2. For the caramel, trim and discard tops and bottoms of persimmons, then slice each cross wise in half. Place half a persimmon, cut side down, in each ramekin. Set aside. 3. Pour sugar evenly over the bottom of a medium saucepan. Without stirring, add water. Set over medium-high heat. Cook, without stirring, gently swirling if needed, until amber in colour, 8 to 12 minutes. Remove from heat and carefully stir in butter and salt, using a silicone spatula, until fully combined. Once bubbles subside, working quickly, carefully pour caramel around and over persimmons. Set aside. 5. In a stand mixer fitted with paddle, beat sugar, butter and lemon zest on medium speed until light and fluffy, about 2 minutes. Add eggs on low speed, one at a time, scraping down sides if needed, just until combined. Add vanilla and almond extracts. Add flour mixture to butter mixture in three stages, alternating with milk in two stages. Divide batter evenly among prepared ramekins; smooth tops, ensuring batter is pushed down gently to fill the bottom of ramekins. 6. Bake on middle rack until a toothpick inserted into centres comes out clean, 40 to 45 minutes. Transfer to a wire rack and let cool 10 minutes. 7. Line a baking sheet with parchment. Gently run a small offset spatula around edges of each cake, then turn out onto prepared baking sheet. Let cool for 10 minutes. 4. For the cake, in a medium bowl, whisk flour, baking powder and salt. Set aside.

(425 mL), 14 to 18 minutes. Transfer to a medium bowl and cover surface with plastic wrap. Cool for 1 hour then refrigerate until chilled, at least 3 hours or up to 2 days. 3. For the craquelin, cream butter, sugar and cinnamon with a fork in a medium bowl until fully blended. Add flour, stirring until roughly combined. Continue to mix by hand just until a dough forms. Roll the dough between two large pieces of parchment paper to a rectangle roughly 7 ×12 inches (18 × 30 cm) in size. Trans fer, still sandwiched between parchment, to a baking sheet. Refrigerate until chilled, at least 1 hour or up to 2 days. 4. Peel off top piece of parchment. Using a 2-inch (5-cm) round cutter, cut into nine rounds. Discard scraps. Refrigerate until ready to use. 5. For the buns, position racks in centre and bottom third of oven. Preheat to 425°F (218°C). Line two baking sheets with parchment. 6. In a medium saucepan over medium-high heat, bring water, butter, sugar and salt to a boil. Reduce heat to medium and add flour at once. Stir mixture constantly with a wooden spoon, until it pulls away from sides of pan, about 3 minutes. Remove from heat and cool 5 min utes. Add eggs, one at a time, stirring constantly with a wooden spoon, until fully smooth and incorporated after each addition. Dough should be thick, shiny and smooth. 7. Using an easy-release, 2-oz ice cream scoop, scoop dough onto prepared baking sheets, 2 inches (5 cm) apart. You should have 9 scoops in total. Dip fingertips in cold water and smooth any ridged edges, if needed. Set one craque lin round on top of each bun, pushing gently to adhere. 8. Bake in middle and bottom third of oven for 10 minutes, then reduce heat to 350°F (177°C) and continue baking until golden, 40 to 45 min utes. (To avoid risking collapse, don’t open oven until buns are fully baked.) Transfer buns to a rack to cool completely. 9. To finish chocolate cream, add chilled mixture and remaining 3/4 cup (175 mL) cream to bowl of stand mixer fitted with whisk. Whisk on medium speed until stiff and pipeable, 2 to 3 minutes. Place into a piping bag fitted with a large star tip. (Mixture can also be refrigerated until ready to use.)

10. To assemble, discard cinnamon stick and vanilla pod from compote. Using a serrated knife, slice top third off each bun and set aside. Pipe chocolate cream into the bottom of each bun. Spoon compote overtop. Dust tops of buns with icing sugar, then sandwich on top of filled bottoms. Refrigerate until ready to serve, up to 8 hours. WHAT TO SERVE Jacob’s Creek Moscato Rosé Sparkling LCBO 445825, $15.95 With white chocolate and cranberry flavours, our cream puffs were made for frothy, sweet, pink bubbles. The Muscat grape delivers delightful grapey aromatics. PERSIMMON TATIN CAKES Fuyu persimmons are a smaller variety that are flattened on both their tops and bottoms. Unlike the Hachiya persimmon, they can be enjoyed when firm without being astringent, making them the ideal choice for these delicious upside-down cakes. Makes 9 cream puffs

CARAMEL Butter for greasing 4 firm Fuyu persimmons 11/4 cups (310 mL) granulated sugar 1/4 cup (60 mL) water 2 tbsp (30 mL) unsalted butter 1/8 tsp (0.5 mL) fine sea salt CAKE 31/4 cups (810 mL) all-purpose flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) fine sea salt 11/4 cups (310 mL) granulated sugar 1 cup (250 mL) unsalted butter, at room temperature 1 tsp (5 mL) finely grated lemon zest 3 large eggs

8. To finish, stir crème fraîche with icing sugar in a small serving bowl. Serve with warm cakes.

1 tsp (5 mL) vanilla extract 1 tsp (5 mL) almond extract 1 cup (250 mL) whole milk TO FINISH 1/2 cup (125 mL) crème fraîche 1 tbsp (15 mL) icing sugar

Serves 8

WHAT TO SERVE Inniskillin Vidal Icewine VQA VINTAGES ESSENTIALS 388306, 375 mL, $54.95 A ripe persimmon tastes like a mango-honey apricot mash-up. Caramelize the persimmon, and Vidal icewine suddenly pops into focus as an opulent, sweet-tart pairing.

1. Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter eight 4-inch (10-cm) ramekins that are at least

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HOLIDAY 2024 ————————