LCBO Food & Drink Spring 2023

2. Wash and dry mixing bowl. Place dough in bowl. Gradually sprinkle and knead cheese and ham into dough until evenly distributed. Transfer to lightly floured work surface and shape into a tight ball. 3. Oil a bowl large enough for dough to double in size. Place dough in bowl and turn to coat in oil. Cover tightly with plastic wrap. Let rise in warm spot until doubled in size, 75 to 90 minutes. 4. Transfer dough to work surface. Divide into 12 equal portions. (A scale will help with accuracy.) Form each portion into a tight ball. Place, evenly spaced, in 3 rows of 4 on a large parchment-lined baking sheet. Cover with plastic wrap. Let sit in warm spot until doubled in size, about 45 minutes. 5. When buns are almost done proofing, preheat oven to 400°F (204°C). 6. For the crosses, whisk flour with 5 tbsp (75 mL) cold water. Transfer to a disposable piping bag. Twist top and secure with a twist tie. 7. When buns have finished proofing, cut a 1/4 -inch (5-mm) opening on piping bag. Pipe crosses on buns. Bake on middle rack until nicely browned and cooked through, 18 to 20 minutes. An instant-read thermometer inserted into centre of a middle bun should read 190°F (88°C). Remove from oven. 8. In a small saucepan, bring maple syrup and 1 tbsp (15 mL) water to a simmer over medium high heat. Brush over hot buns until it’s all used up. Cool at least 20 minutes. 9. Place butter in a small bowl. Mix a few times with a spatula then transfer to two 3-oz (95-mL) ramekins, smoothing out tops. Sprinkle tops generously with chives. Serve with buns.

8 dried apricots, halved 1/4 cup (60 mL) packed cilantro leaves, roughly chopped, plus more for serving 1/4 cup (60 mL) packed mint leaves, roughly chopped, plus more for serving Plain yogurt, slivered almonds and flatbread to serve 2. Season lamb with salt. Heat olive oil in a large Dutch oven over medium-high heat. Add lamb. Cook, turning occasionally, until nicely browned, 7 to 8 minutes. Transfer meat to a plate. 3. Reduce heat to medium. Add onion and carrot, and cook, stirring often, until they start to brown, about 3 minutes. Add garlic and ginger. Cook until fragrant, 1 minute. Add tomato paste, cumin, paprika, cinnamon and cayenne. Cook 1 minute. Add beef broth, tomatoes, lamb and any juices. Season with salt. Raise heat to high. When it comes to a boil, cover and place in oven. Cook 1 hour. Stir in chickpeas and apricots. Continue cooking until lamb is fork-tender, about 30 minutes more. 4. Remove pot from oven and stir in herbs. Serve in warmed bowls topped with yogurt and almonds. Sprinkle with extra herbs. Serve with flatbread. 1. Preheat oven to 350°F (177°C).

[ WHAT TO SERVE ] Great Lakes Brewery Lager LCBO 20121, 473 mL, $2.80 Soft, malty sweetness will accentuate the cheddar and maple components. The crisp finish from the lager balances the bun’s buttery goodness.

Playing Favourites From page 39 HAM & CHEESE HOT CROSS BUNS WITH CHIVE BUTTER Hot cross buns get a savoury overhaul with ham and cheddar in place of the usual raisins and candied fruit peel. A maple syrup glaze gives them a smoky-sweet finish and their patented shine. If you can’t find a warm spot in your kitchen, put the oven on at 250ºF (121ºC) and proof dough on top. 1/4 cup (60 mL) unsalted butter, cut in quarters, at room temperature 3 tbsp (45 mL) sugar 1 package (8 g) quick-rise yeast, 2 1/4 tsp (11 mL) 1 1/2 tsp (7 mL) fine sea salt 1 egg, lightly beaten, at room temperature 3 3/4 cups + 2 tbsp (925 mL + 30mL) all-purpose flour, plus more as needed 1 cup (250 mL) coarsely grated old cheddar, preferably orange 3/4 cup (175 mL) finely diced ham Vegetable oil for greasing bowl 1/2 cup (125 mL) all-purpose flour 2 tbsp (30 mL) pure maple syrup 3/4 cup (175 mL) salted butter, softened Finely sliced chives to garnish 1. Place milk in a small saucepan over medium-high heat. When it’s hot and giving off whisps of steam, remove from heat and stir in butter until melted. Let cool until warm, about 115ºF (46ºC). Transfer to a very large mixing bowl. Whisk in sugar, yeast and salt until sugar is dissolved. Whisk in egg. Gradually stir in flour with large wooden spoon, switching to dough scraper near end, until dough forms. Transfer to lightly floured work surface. Knead, adding flour if sticky, until smooth and elastic, 8 to 10 minutes. BUNS 1 1/4 cups (310 mL) whole milk CROSSES, GLAZE & CHIVE BUTTER

One and Done From page 53


The Moroccan one-two punch of cumin and cinnamon really makes lamb and chickpeas shine. Time is an important ingredient in this stew, as the slow braise tenderizes the meat, plumps up the apricots and allows the spices to sing. The extras are optional, but flatbread is highly recommended for soaking up the sauce. 1 lb (455 g) boneless lamb shoulder, cut into 1-inch (2.5-cm) pieces Salt to taste 1 tbsp (15 mL) olive oil 1 onion, thinly sliced 2 medium carrots, peeled, cut into 1/2 -inch (1-cm) rounds 4 cloves garlic, minced 1 tbsp (15 mL) finely minced ginger 1 tbsp (15 mL) paprika 1/4 tsp (1 mL) cinnamon 1/4 tsp (1 mL) cayenne 2 cups (500 mL) unsalted beef broth 1 can (796 mL) diced tomatoes 1 can (540 mL) chickpeas, drained, rinsed 1 tbsp (15 mL) tomato paste 1 tbsp (15 mL) ground cumin

Serves 2 to 3

Serves 12



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