LCBO Food & Drink Spring 2018

Sweet on mocha from page 45

PARMESAN CLOUD EGGS WITH ARUGULA SALAD Enjoy breakfast for dinner with these unique sunny-side-up eggs, which have a runny yolk and an airy, cheesy white. To keep the yolks intact, they are best separated through your fingers straight from the fridge. Buttering the parchment will make removing the eggs much easier—the combination of egg whites and Parmesan can stick like glue. Unsalted butter, softened 4 large eggs Large pinch salt ½ cup (125 mL) finely grated Parmigiano-Reggiano 4 slices rustic bread, roughly 4 inches (10 cm) square 3 oz (90 g) washed baby arugula ¼ bulb fennel, trimmed, thinly sliced on mandoline 1 tbsp (15 mL) extra virgin olive oil, plus more for toast 1½ tsp (7 mL) white wine vinegar Salt and freshly ground pepper to taste Finely sliced chives and chili flakes to garnish 1 Preheat oven to 450°F (230°C). Line baking tray with parchment paper. Lightly grease pa- per with butter. 2 Separate eggs, placing all whites into a large mixing bowl with pinch salt. Carefully place yolks in individual ramekins. Using a whisk, whip egg whites until stiff peaks form. (You can also use a stand mixer fitted with a whisk attachment.) Gently fold in Parmigiano. Spoon 4 equal mounds on prepared sheet. Using a teaspoon, make wells in centres. Bake on middle shelf for 3 minutes. Remove tray from oven and place yolk in each well. Bake another 3 minutes. 3 While eggs are baking, toast bread slices. In a large mixing bowl, combine arugula, fen- nel, olive oil, vinegar, salt and pepper. Mix salad and divide among 4 plates. Place a toast in centre of each salad. Drizzle toast with olive oil. Carefully remove eggs from sheet with thin spatula and place on top of toasts. Sprinkle with chives and chili flakes. Serve immediately.

SAVOURY MUFFINS WITH ASPARAGUS , HAM AND GRUYÈRE

These whole-wheat pastries give you the sa- voury satisfaction of a biscuit in muffin form. To get enough asparagus for this recipe, you’ll need about ¼ lb (125 g) raw. Snap off the woody ends, boil in salted water until tender, refresh in ice water, drain and dry. Lotus baking cups aremade frompleated parchment paper, they’re easier to remove and will give the muffins a hip bakery look. They can be found at select super- markets under the PaperChef brand. 12 baking cups, preferably lotus 1 cup (250 mL) all-purpose flour 1 cup (250 mL) whole wheat flour 2 tsp (10 mL) baking powder ½ tsp (2 mL) baking soda ¼ tsp (1 mL) salt 2 large eggs 1 tbsp (15 mL) sugar 6 tbsp (90 mL) unsalted butter, melted 1 cup (250 mL) shaken buttermilk, preferably organic 1 cup (250 mL) coarsely grated Gruyère cheese ½ cup (125 mL) chopped ham ½ cup (125 mL) chopped cooked asparagus 2 tbsp (30 mL) finely sliced chives Unsalted butter and coarse sea salt for serving 1 Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with baking cups. 2 In a large mixing bowl, whisk flours, baking powder, baking soda and salt. In another bowl, whisk together eggs, sugar, butter and butter- milk. Stir wet ingredients into dry just until combined—be careful not to overmix. Fold in cheese, ham, asparagus and chives. Themixture will be more of a sticky dough than a batter. 3 Spoon evenly into prepared tin. Bake onmid- dle rack until a toothpick inserted into centres comes out clean, 20 to 22 minutes. 4 Remove from oven and cool 10 minutes. Transfer muffins to a wire cooling rack. Serve warm with butter and sea salt. Makes 12 muffins

MOCHA LAYER CAKE A coffee-flavoured icing and a surprise layer of dulce de leche enhance this chocolate cake that is both light in texture and rich in fla- vour. Look for a dulce de leche spread that is thick like Nutella or peanut butter. Most cans of dulce de leche would be too thin to work as a layer in this cake. CHOCOLATE CAKE 3 oz (90 g) semi-sweet chocolate, chopped ¼ cup (60 mL) boiling water 1¼ cups (310 mL) sifted cake flour ½ tsp (2 mL) baking powder ½ tsp (2 mL) baking soda ½ cup (125 mL) unsalted butter, room temperature ¾ cup (175 mL) sugar 2 eggs, room temperature ½ tsp (2 mL) vanilla ½ cup (125 mL) buttermilk, room temperature Pinch salt COFFEE BUTTERCREAM ½ cup (125 mL) egg whites, from about 4 eggs 1 cup (250 mL) sugar 1½ cups (375 mL) butter, room temperature 2 tbsp (30 mL) instant coffee dissolved in 1 tbsp (15 mL) hot water ⅓ cup (80 mL) dulce de leche spread Chocolate-covered espresso beans for decoration 1 Preheat the oven to 350°F (180°C). Line the bottom of two 8-inch (20-cm) round layer cake pans with parchment paper and set aside. 2 Place the chopped chocolate in a small bowl. Pour in the ¼ cup (60 mL) boiling water and stir until the chocolate is melted and smooth. Set aside to cool. 3 Sift the flour, baking powder and baking soda. Set aside.

Serves 4 as an appetizer

94  FOOD & DRI NK SPRING 2018