LCBO Food & Drink Spring 2023

PIZZA COCKTAIL This seemingly long ingredient list gives the finished drink layers of flavour complexity, including herbaceous notes frommuddling tomatoes with the stem and/ or leaves attached. Nutritional yeast is available at grocery stores (includingWhole Foods; look for brands like Bob’s Red Mill or Bragg, which also makes soybean based Liquid Aminos flavouring), and has the cheesy flavour and crusty texture of oven-fresh pizza! Think about over-the-top Caesar garnishes to turn this into your own “snacktail.” Anything from a ham-and-pineapple spear to a skewer of cherry tomatoes and small bocconcini balls or a pickled pepper will personalize your “pizza” drink. 1 1/2 oz vodka 1 tbsp (15 mL) dried porcini mushrooms 6 cherry tomatoes or 1 small tomato quartered, preferably with stem and/or leaves attached 4 leaves fresh basil, plus more for garnish (optional) 1 1/2 oz tomato juice 1/2 oz lemon juice 1/4 oz brown flavouring sauce, such as Maggi, Worcestershire,

3. Add vodka and mushrooms to shaker along with tomato and lemon juices, seasoning sauce of choice, hot pepper sauce, salt and pepper, and bitters (if using). Fill shaker with ice and shake for about 30 seconds, until thoroughly chilled. Taste and add additional salt, pepper or hot sauce, as desired. 4. Rub citrus wedge around the rim of a coupe or martini glass, then dip in a saucer of nutritional yeast to coat edge. 5. Double-strain drink through a fine cocktail sieve into prepared glass. Garnish with basil leaves, a pepperoni stick or your favourite pizza toppings on a pick or small skewer. In this dreamy dessert, layers of tangy blueberry buttermilk cake are stacked high with an Italian-style buttercream. If you’re new to this kind of icing, make sure the egg whites are fully at room temperature before slowly incorporating the butter to get a proper emulsification. This process can’t be rushed. CAKE 3/4 cup (175 mL) unsalted butter, at room temperature, plus extra for greasing pans 3 cups (750 mL) all-purpose flour, 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) baking soda 1/2 tsp (2 mL) fine sea salt 1 1/2 cups (375 mL) granulated sugar 3 large eggs 1 tsp (5 mL) vanilla extract 1 1/2 cups (375 mL) shaken buttermilk 1 cup (250 mL) frozen blueberries (do not thaw!) plus extra for dusting pans 1 1/2 tsp (7 mL) finely grated lemon zest Makes 1 drink Pretty Please From page 64 SKY-HIGH BLUEBERRY BUTTERMILK CAKE

8. Meanwhile, without stirring (this prevents sugar from forming crystals), combine sugar with 1/3 cup (80 mL) water in a small saucepan set over high heat. Cook until mixture reaches 240°F (115°C) on a candy thermometer. Watch carefully! 9. Reduce speed of mixer to medium. With motor running, carefully pour cooked sugar syrup into egg whites in a slow stream along the sides of the bowl. Continue to whisk until cooled to room temperature, at least 15 minutes (mixture must be fully cooled before proceeding to next step). 10. With motor running, add butter to cooled egg-white mixture, 1 tbsp (15 mL) at a time, until fully incorporated after each addition, this should take up to 6 minutes total. Continue whisking until buttercream is very smooth and fluffy, about 2 minutes more. Scrape down sides of bowl, then whisk in vanilla and reserved jam. 11. When cakes are completely cool, trim tops to level. Set one cake on a cake stand. Spoon just enough frosting to cover with a thin layer. Spread evenly to edges. Stack with a second cake to make another layer, then continue with frosting. Repeat with remaining cake, spreading frosting all around top and sides to cover. Decorate with flowers, if using. (Cake can be chilled for up to 2 days. Let come to room temperature before serving.) [ WHAT TO SERVE ] Luc Belaire Rare Sparkling Rosé VINTAGES ESSENTIALS 395384, $40.95 This lively sparkling French rosé’s vibrant nature will take on the richness of the dessert and ultimately complete the pairing. Serves 6 to 8

ITALIAN-STYLE BUTTERCREAM 1/4 cup (60 mL) good-quality blueberry jam 3 large egg whites 1 1/2 cups (375 mL) granulated sugar 1 1/2 cups (375 mL) unsalted butter, cut into 1-tbsp (15-mL) pieces, at room temperature 1/2 tsp (2 mL) vanilla extract Edible flowers to garnish (optional) 1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C). 2. Generously butter three 6-inch (15-cm) round metal cake pans. Line bottoms with parchment. Dust sides with flour, tapping out excess. Set aside. 3. In a medium bowl, whisk flour, lemon zest, baking powder, baking soda and salt. 4. Separately, using a stand mixer fitted with a paddle, beat sugar and butter on medium speed until light, about 1 minute. Add eggs on low speed, one at a time, scraping down sides if needed, just until combined. Add vanilla extract. Add flour mixture to butter mixture in three stages, alternating with buttermilk in two stages. Add frozen blueberries on low speed just until combined. Divide batter evenly between prepared pans; smooth tops. centres comes out clean, 45 to 50 minutes. Transfer to a wire rack and let cool 10 minutes. Turn out onto rack, remove parchment, and let cool completely, about 90 minutes. 6. For the buttercream, set a fine-mesh sieve over a small bowl, then add blueberry jam. Using a metal spoon, press through the sieve to remove any solids. Set aside. 7. Using a stand mixer fitted with a whisk, beat egg whites on medium-high speed until thick and white, 4 to 5 minutes. 5. Bake on middle rack until a toothpick inserted into

Bragg Liquid Aminos or soy Dash hot pepper sauce, such as Tabasco Dash salt and pepper Dash celery bitters (optional) Lemon or lime wedge Nutritional yeast Pepperoni stick for garnish (optional)

1. Pour vodka into a glass measur ing cup, add dried mushrooms and soak for at least 30 minutes and up to 1 hour at room temperature. 2. When ready to serve, muddle fresh tomatoes in the bottom of a cocktail shaker. Clap the fresh basil leaves between your hands then drop into cocktail shaker, muddling with tomatoes. Press solids to extract as much flavour as possible, then remove large tomato and basil chunks from shaker.

FOOD & DRINK SPRING 2023 111

PLEASE ENJOY FOOD & DRINK RESPONSIBLY