LCBO Food & Drink Spring 2023

RASPBERRY SUGAR COOKIE BARS

3. For the frosting, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Add chocolate to a heatproof bowl, then set on top of pot, ensuring bowl doesn’t touch water. Reduce heat to medium-low. Cook, stirring often, until melted and smooth. Remove bowl from pot and cool 10 minutes. 4. In cleaned bowl of a stand mixer, whisk butter with icing sugar on low speed until combined. Increase speed to medium and continue whisking until smooth, 1 minute. Scrape down sides of bowl. With the motor running, slowly stream in cooled chocolate until combined. Increase speed to medium-high and continue mixing, scraping down sides halfway through, until frosting is very white and fluffy, 6 to 8 minutes. 5. Meanwhile, to make raspberry purée, set a fine-mesh sieve over a medium bowl, then add raspberries. Using a metal spoon or stiff spatula, mash raspberries through the sieve, pressing to release as much liquid as possible, until all fruit is thoroughly mashed through sieve. Discard remaining seeds. Scrape strained raspberry purée into frosting. Whisk on medium speed until mixture is smooth and fully combined, 1 to 2 minutes. 6. Lift cookie base out of pan and transfer to a cutting board. Remove and discard parchment. Drop spoonfuls of frosting over top of cookie. Using a spoon or offset spatula, gently swoosh frosting to cover fully. With a sharp knife, cut into four rows and four columns for 16 large squares or five rows and five columns for 25 smaller squares. (Bars will keep, covered, for up to 3 days.)

1/4 cup (60 mL) Merlot, preferably Pelee Island Lola Merlot VQA 2 tbsp (30 mL) maple syrup 1 can (540 mL) lentils, drained, rinsed 1/4 tsp (1 mL) ground cinnamon Salt and freshly ground pepper to taste MERLOT JELLY 1/4 cup (60 mL) Merlot, preferably Pelee Island Lola Merlot VQA 1 tbsp (15 mL) maple syrup 1/4 tsp (1 mL) agar agar powder 1. For the pâté, heat oil in a medium saucepan over medium heat. Add garlic and onions. Cook, stirring occasionally, until onions start to caramelize, 15 to 20 minutes. Add wine. Cook, stirringly occasionally, until liquid is absorbed, 2 to 3 minutes. Add maple syrup. Cook, stirring often, until onions are nicely caramelized, 3 to 5 minutes. Remove from heat. 2. In a food processor, combine onions, lentils and cinnamon. Run machine, stopping to scrape down sides, until very smooth, about 5 minutes. Season with salt and pepper. Divide pâté equally between two 8-oz (250-mL) ramekins. Gently rap ramekins against counter to level tops. Set aside. 3. For the Merlot jelly, combine ingredients in a small saucepan over low heat. When it comes to a simmer, cook, stirring occasionally, until reduced by half, about 4 minutes. 4. Working quickly, divide jelly mixture evenly over two pâté containers. Chill in fridge 30 minutes to set jelly. Cover tightly and refrigerate up to 5 days. Serve chilled, and Sliced baguette and/or crackers for serving

BLACKBERRY FROSTING VARIATION Replace raspberries with 1 1/2 cups (375 mL) blackberries.

This cookie dough uses icing sugar and rubs butter right into the flour, an easy technique that ensures a tender crumb, which is perfect for cutting. To top, an ultrasmooth white chocolate frosting is brightened up with the fresh flavour of raspberries. Bonus: We have three additional flavour/colour variations for the frosting (following this recipe) that are equally delicious! COOKIE BASE 2 3/4 cups (680 mL) all-purpose flour 1 cup (250 mL) icing sugar 1/2 tsp (2 mL) fine sea salt 1 cup (250 mL) unsalted butter, at room temperature, cubed 1 large egg 1 tsp (5 mL) vanilla extract FROSTING 1 1/2 bars (each 100 g) Lindt white chocolate, chopped, about 1 cup (250 mL) 1 1/2 cups (375 mL) unsalted butter, at room temperature 1/2 cup (125 mL) icing sugar 1 1/2 cups (375 mL) fresh raspberries 1. For the cookie base, position rack in centre of oven. Preheat to 350°F (177°C). Butter a 9-inch (23-cm) square baking dish. Line bottom with parchment with overhanging edges on two opposing sides. 2. In a stand mixer fitted with paddle, mix flour with sugar and salt on low speed until combined. Add butter and continue mixing until mixture resembles coarse meal, 1 to 2 minutes. Add egg and vanilla, and mix just until a smooth dough forms, about 1 minute. Transfer to prepared pan and press into a smooth, even layer with fingertips. Bake in centre of oven until edges are golden and centre of cookie has just set, about 30 minutes. Transfer to a wire rack and cool completely.

SWIRLED FROSTING VARIATION

Divide frosting into thirds between three small bowls. Leave one bowl plain. Add 1/3 of fruit purée to second bowl and mix. Add remaining 2/3 of fruit purée to third bowl and mix. Drop heaping spoonfuls of frosting in a random pattern over top of cookie until fully covered. Using a spoon or offset spatula, gently swoosh frosting lightly to swirl colours. [ WHAT TO SERVE ] Sortilège Maple Cream LCBO 352021, $29.95 This liqueur’s maple and buttercream notes connect with the raspberry-focused dessert in a memorable medley of flavours. The perfect addition to coffee for an extra-special experience.

A Splash of Red Wine From page 116

MAPLE-LENTIL PÂTÉ WITH MERLOT JELLY

While most traditional pâtés are made from pork, poultry or game, this recipe is fully vegan. Lentils give it a suitably smooth, rich consistency, caramelized onions lend a depth of flavour, and maple syrup brings its smoky sweetness. Topped with a vibrant layer of red wine jelly, this pâté will satisfy vegans and carnivores alike. Seaweed based agar agar powder can be found at many natural food shops or online.

Makes 16 large or 25 small bars

PÂTÉ 1 tbsp (15 mL) olive oil 2 cloves garlic, minced 2 1/2 cups (625 mL) thinly sliced Vidalia onion, about 1 large onion

arrange on a platter with baguette and/or crackers.

PASSION FRUIT FROSTING VARIATION Replace raspberries with the pulp of 9 ripe passion fruit.

Serves 4 to 6

FOOD & DRINK SPRING 2023 113

PLEASE ENJOY FOOD & DRINK RESPONSIBLY