LCBO Food & Drink Holiday 2024

SAY CHEESE

Cheddar & Rosemary

about 3 minutes. Raise speed to medium. Add eggs, one at a time, waiting until first is fully incorpo rated before adding second. Raise speed to medium-high for 30 sec onds—mixture should lighten in colour. Turn off mixer and scrape down sides of bowl with spatula. On low speed, gradually add flour and mix until just combined. Remove bowl from mixer and gen tly fold in 3/4 cup (175 mL) grated cheese and rosemary. 4. Transfer batter to prepared pan. Sprinkle remaining 1/4 cup (60 mL) cheese overtop. Place pan on a baking tray. Bake on middle

rack until toothpick inserted in centre comes out clean, 35 to 40 minutes. Cool cake for 10 min utes then remove from pan and transfer to a wire rack to cool for 30 minutes.

7. To serve, slice cake into 3/4‑inch (2-cm) thick slices. Place two slices in centre of each plate and top with roasted grapes. Drizzle each plate with the burnt honey and serve immediately. WHAT TO SERVE Dolin Vermouth de Chambery Dry AOC LCBO 370858, $16.50 Rich cheese, sharp rosemary, sweet grapes and honey … a dry white vermouth has the com plexity and alcohol to embrace them all. Serves 6 to 8

Butter Cake with Roasted Grapes & Burnt Honey A lighter-textured cousin of pound cake, this butter cake blurs the line between sweet and savoury with sharp cheese and piney rose mary. A garnish of sweet grapes and richly caramelized honey take it to another level. If you feel like gilding the lily, add a scoop of vanilla ice cream. Instead of Penance, you could use any sharp, aged cheddar. 1/2 cup (125 mL) unsalted butter, at room temperature, plus more for greasing pan 1/2 cup (125 mL) sugar 1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt 2 eggs, at room temperature 1 cup (250 mL) self-raising cake and pastry flour 1 cup (250 mL) grated Monforte Penance cheese, divided 1 tbsp (15 mL) finely chopped rosemary 6 cups (1.5 L) red seedless grapes 2 tsp (10 mL) extra virgin olive oil 1 tsp (5 mL) balsamic vinegar 1. Heat honey in a small sauce pan over high. When it comes to a boil, reduce heat to medium. Cook until honey is deep brown in colour, 4 to 5 minutes. Remove pot from heat and very carefully add water—it will bubble up vigorously. Once bubbling stops, gently stir. Set aside until ready to serve. 2. Preheat oven to 350°F (177°C). Grease a 41/2 × 81/2-inch (11 × 21-cm) loaf tin with butter. 3. Place 1/2 cup (125 mL) butter, sugar and salt in bowl of a stand mixer fitted with paddle. Cream on medium-low speed until smooth, 1 cup (250 mL) honey 1/4 cup (60 mL) water

5. While cake is cooling, raise oven to 450°F (232°C).

6. Place grapes on a parchment lined baking sheet. Toss with olive oil. Roast until grapes brown lightly and skins begin to burst, about 20 minutes. Remove from oven, transfer grapes to a bowl and stir in vinegar. Set aside until ready to serve.

MONFORTE PENANCE Opened in 2004 by locavore hero Ruth Klahsen, Stratford’s Monforte Dairy is the old school of Ontario’s new school of cheese. With flavours of fresh grass and brown butter, its uniquely delicious Penance is a sharp cheddar made from raw, calcium-rich water buffalo milk. It’s terrific in sandwiches or mac ’n’ cheese, and its nippy complexity works wonders in this butter cake accented by sweet grapes and burnt honey.

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———————— HOLIDAY 2024