LCBO Food and Drink Spring 2016

KATAIFI WITH WALNUTS & WI LDFLOWER HONEY SYRUP Kataifi dough is available frozen in the pastry aisle of some large grocers and is a mainstay of Middle Eastern and Mediterranean food shops. If you’ve never worked with it before it’s worth assuring you that your first go won’t look perfect, but it will be perfectly delicious. Like phyllo, kataifi should be thawed overnight in the refrigerator. 1½ cups (375 mL) water 1½ cups (375 mL) plus 1 tbsp (15 mL) sugar, divided ¾ cup (175 mL) wildflower honey 1 strip orange peel, 3 inches (8 cm) long 1 strip lemon peel, 3 inches (8 cm) long 2 cinnamon sticks 2 tbsp (30 mL) lemon juice 1½ cups (375 mL) finely chopped walnuts ¼ tsp (1 mL) ground cloves 1 tsp (5 mL) cinnamon Pinch salt 1 pkg (454 g) kataifi, thawed and still in package ¾ cup (175 mL) unsalted butter, melted 1 Combine water, 1½ cups (375 mL) sugar and honey in a medium pot over medium heat; stir to dissolve sugar. Add both peels, cinnamon sticks and lemon juice; bring to a boil and cook 5 minutes. Remove syrup from heat and cool to room temperature. 2 In a small bowl, combine remaining 1 tbsp (15 mL) sugar, walnuts, cloves, cinnamon and salt. Drizzle 3 tbsp (45 mL) cooled syrup over and mix to combine. 3 Preheat oven to 350°F (180°C). 4 Remove kataifi from box; while still in plas- tic sleeve, massage dough to loosen as best you can. Remove plastic and separate strands lengthwise in 20 equal portions, covering with a lightly damp kitchen towel as you go. 5 Brush bottom of a 9 x 13-inch (23 x 33-cm) baking dish with some of the butter. Working with one piece of the dough at a time, spread out a strip roughly 2 inches (5 cm) wide; brush liberally with butter. Place 1 generous tbsp (15 mL-plus) of the walnut mixture on end closest to you and roll into a snug cylin- der, tucking in stray pieces and filling as you go. Place in baking dish and repeat with re- maining dough and filling, arranging rolls in dish equidistant from each other. Drizzle any (1 stick plus 4 tbsp/60 mL) Vanilla ice cream to serve

1 Preheat oven to 325°F (160°C). 2 In a large, heatproof bowl, whisk together egg yolks, vanilla extract and sugar; set aside. 3 Bring cream to a simmer over medium heat in a large saucepan; sprinkle instant espresso over and whisk to dissolve. Slowly drizzle creammixture over eggmixture, whisking con- stantly. Strain through a fine mesh sieve and divide between ten 6-oz (175-mL) ramekins. 4 Arrange ramekins in a large deep roasting tin or two 9-inch (23-cm) round cake tins. Pour enough hot water in pan to come two-thirds up the side of the ramekins. Bake for 20 to 25 min- utes or until softly set. Remove crème brûlées from the pan and refrigerate, covered, for at least 3 hours, or overnight (crème brûlées may be made up to 2 days in advance). 5 For the tuiles, increase oven to 350°F (180°C). 6 In a medium bowl, whisk together egg whites, ouzo, sugar and salt. Follow with but- ter, then flour, then pistachios. Using 1 tbsp (15 mL) batter at a time, drop onto a parch- ment-lined baking sheet and form into 3-inch (8-cm) circles, 1 inch (2.5 cm) apart. Bake for 10 to 12 minutes or until golden; using a long wooden spoon, wrap warm tuiles, one at a time and smooth-side down, around handle to form tight cylinders. Remove to a rack to cool. Repeat with remaining batter to make 10 tuiles (tuiles will keep for a week, tightly covered, at room temperature). 7 To serve, sprinkle chilled custards with an even, thin layer of superfine sugar, a little more than 1 tsp (5 mL) each. Using a kitchen blow- torch (or broiler), melt and caramelize the sug- ar on each; serve immediately accompanied by tuiles. Serves 10 WHAT TO SERVE Woodford Reserve Distiller’s Select LCBO 480624 $47.95 From the Southern States, this sophisticated spirit has spent a long sojourn in oak barrels. It offers complex aromas and flavours of caramel, maple sugar, vanilla and roasted nut that are sure to harmonize with such a rich dessert. Ramazzotti Sambuca LCBO 323972 $21.95 The sweetness and density of this dessert calls for a beverage that is comparably sweet and rich. Served neat or in coffee, it has robust, spicy licorice flavours and dense sweetness that work well with the coffee flavour of the crème.

remaining butter (if any) overtop and bake for 45 to 50 minutes or until golden. 6 Remove solids from syrup and discard. Pour room-temperature syrup over hot kataifi, cover dish loosely with parchment and allow to rest until rolls have absorbed most of the syrup and are room temperature, 5 to 6 hours. Serve 2 rolls per person along with a spoonful of ice cream. Serves 10 WHAT TO SERVE Jackson-Triggs Proprietors’ Reserve Vidal Icewine VINTAGES ESSENTIALS 389411, 375 mL $39.95 This decadent local treat is the perfect accompani- ment to this dessert. The flavours of honey, citrus, peach/pear preserves, marmalade and dried fruit will harmonize with those in this kataifi. Its lusciously sweet palate will stand up to the richness, while the fine acidity cleanses the palate and completes the match. Graham’s 20 Year Old Tawny Port LCBO 620641, 500 mL $37.95 This port offers flavours of dried orange peel, cara- mel, light spice and toasted nut flavours that will en- hance the walnut, clove, cinnamon, citrus and honey elements in the dessert. The wine’s concentration and sweet, luscious palate stand up to the kataifi’s sweet richness. COFFEE CRÈME BRÛLÉE WITH OUZO PI STACHIO TUI LE This delicious crème brûlée celebrates the Greek love of strong coffee. The licorice-scent- ed tuile perfectly complements the pleasing bitterness of the custard.

COFFEE CRÈME BRÛLÉE 10 egg yolks 1 tsp (5 mL) vanilla extract

½ cup (125 mL) sugar 4 cups (1 L) 18% cream 3 tbsp (45 mL) instant espresso powder

OUZO PISTACHIO TUILE 2 egg whites

2 tbsp (30 mL) ouzo ⅓ cup (80 mL) sugar Pinch salt 3 tbsp (45 mL) unsalted butter, melted 2 tbsp (30 mL) flour ⅓ cup (80 mL) finely chopped, unsalted pistachios ¼ cup (60 mL) superfine sugar

108  FOOD & DRI NK SPRING 2016