LCBO Food and Drink Spring 2016

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BLUEBERRY MASALA CHAI BY CHRISTINE SISMONDO This recipe is a much-needed updating of the classic Blueberry Tea. Fresh orange juice and heightened savoury flavours enhance the “good bones” of the traditional winter warmer. ½ oz Marquis de Villard brandy ½ oz Cointreau

Cook, stirring vigorously, for about 2 minutes or until a ball of dough forms and comes away from the sides of the pan and a film covers the bottom of the pan. Remove from heat. 3 With wooden spoon, beat in eggs, 1 at a time, stirring vigorously until incorporated and un- til dough is smooth, paste-like and shiny. (Al- ternatively, transfer dough to a warmed bowl of a stand mixer and beat with paddle attachment to incorporate eggs.) 4 Line 2 large baking sheets with parchment paper. Using a piping bag fitted with a 1/2‑inch (1-cm) tip, pipemounds about 11/2 inches (4 cm) in size, onto prepared baking sheets, at least 2 inches (5 cm) apart, to make about 24 pro­ fiteroles. With moistened fingers, smooth sur- face. If you don’t have a piping bag, use moist spoons to drop mounds of dough onto sheets. 5 Bake in top and bottom thirds of the oven for about 20minutes, switching the position of the baking sheets on oven racks halfway through, until puffed and golden and they sound hollow when tapped on the bottom. Turn oven off. Re- move baking sheets from oven. With the tip of a paring knife, poke a slit in the side of each profiterole. Return to oven; let stand for 15 min- utes. Transfer to wire racks to cool completely. (Profiteroles can be stored in a cookie tin at room temperature for up to 2 days.) 6 For custard, heat 3/4 cup (175 mL) of the cream in a small, heavy-bottom saucepan over medium heat until bubbles form around the edge. Whisk together sugar and egg yolks in a heatproof bowl until well blended. Whisk in flour. Remove cream from heat and whisk in matcha. Gradually pour hot cream mixture into egg mixture while whisking constantly. Return to pan and cook over medium-low heat, whisking constantly, for about 3 min- utes or just until thick. Pour into a clean shal- low bowl and stir in mint and vanilla. Place plastic wrap directly on surface to prevent a skin from forming and refrigerate for at least 2 hours, until chilled, or for up to 1 day. 7 Whip remaining 1/2 cup (125 mL) cream in a chilled bowl until stiff and fold into custard un- til almost blended, leaving a few white streaks. Cover and refrigerate for at least 1 hour, until set, or for up to 12 hours. 8 To serve, combine coarse sugar and matcha in a small bowl, stirring until sugar is partially coated with matcha. Cut profiteroles in half crosswise, almost, but not all the way through. Brush tops lightly with water. Spoon the fill- ing into profiteroles and replace lid. Place 3 on each serving plate, sprinkle with matcha sugar and garnish with mint. Serves 8

oz Luxardo Amaretto oz fresh orange juice 3½ oz Masala chai tea

Orange wheel Blackberries

MATCHA MINT PROFITEROLES BY JENNIFER M ac KENZIE

1 Pour brandy, Cointreau, amaretto and or- ange juice into a heated brandy snifter. Fill to taste with hot tea. Garnish with orange wheel and blackberries. Makes 1 drink

Grassy, slightly bitter (in a good way) matcha and fresh mint add a decidedly different, bright flavour and colour to traditional pas- try cream filling for classic profiteroles. Don’t skip the garnish as the extra punch of matcha and sweetness rounds out the overall flavour of the dessert. If you don’t have coarse sugar, regular sugar will work. The profiteroles are best filled shortly before serving but each component can be made ahead to allow for quick and easy assembly. PROFITEROLES 1 cup (250 mL) water 1/3 cup (80 mL) unsalted butter, cut into cubes 1 tbsp (15 mL) granulated sugar 1/8 tsp (0.5 mL) salt 1 cup (250 mL) all-purpose flour 4 eggs CUSTARD 11/4 cups (310 mL) 35% whipping cream 1/4 cup (60 mL) granulated sugar 5 egg yolks

INDIAN ICED CHAI BY DANA SPEERS

Indian chai, a delicious black tea with warming spices, is traditionally served with hot milk and honey. Chilled and served over ice with a hit of rum, it becomes an irresistible and unique iced tea cocktail.

3 cups (750 mL) water ½ cup (125 mL) honey 10 cinnamon sticks 5 whole cloves, crushed 3 cardamom pods, crushed 6 cups (1.5 L) cold milk 15 Indian chai tea bags 1 cup (250 mL) white rum GARNISH Cinnamon sticks ½ tsp (2 mL) ground black pepper 1 tsp (5 mL) pure vanilla extract

2 tbsp (30 mL) all-purpose flour 1 tbsp (15 mL) matcha green tea 2 tsp (10 mL) finely chopped fresh mint 1 tsp (5 mL) vanilla GARNISH 1 tbsp (15 mL) coarse sugar Pinch of matcha green tea Mint sprigs 1 Preheat oven to 425°F (220°C).

1 In a medium saucepan, bring the water and honey to a boil, stirring to dissolve the honey. Add cinnamon sticks, cloves, cardamom pods and black pepper. Cool mixture to room tem- perature and strain into a glass pitcher. Add vanilla extract, milk and tea bags to the pitch- er and stir to combine. Refrigerate overnight. 2 Next morning, remove the tea bags, squeeze them over the pitcher and discard. When ready to serve, stir in the rum. Add ice and stir to combine. Garnish with cinnamon sticks. Serves 8 to 10

2 Combine water, butter, sugar and salt in a medium-size, heavy-bottom saucepan and bring to a boil over medium-high heat. Re- duce heat to medium and add flour all at once. With a wooden spoon, stir until incorporated.

118  FOOD & DRI NK SPRING 2016