LCBO Food & Drink Spring 2025

RECIPES

A Taste of Tiramisu from page 101

16 thick spears white asparagus, about 13/4 lbs (795 g), peeled to 2 inches (5 cm) below tip 2 large egg yolks 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) water 1/2 lb (225 g) unsalted butter, melted 2 dashes Tabasco sauce 1/3 lb (150 g) sliced smoked salmon Freshly ground pepper to taste 4 sprigs watercress (optional)

4. Make the pancake batter by whisking flour with sugar, cocoa, baking powder, baking soda and salt in a large bowl. Whisk eggs with mas carpone cheese in a medium-size bowl. Whisk in buttermilk, cooled butter and vanilla. Scrape buttermilk mixture into flour mixture. Whisk until batter is just combined. It will be lumpy. 5. Heat a large nonstick frying pan over medium. Add a little butter. When bubbling, pour 1/3 cup (80 mL) batter into pan. If the pan is big enough, add more batter for more pancakes. Cook until bubbles form on top of each pancake and edges begin to brown, 2 to 4 minutes. Using a wide spatula, flip and continue cooking until bottoms of pancakes are lightly golden, 2 to 3 minutes. (Don’t press pancakes while cooking or they will become tough.) Transfer to a plate. Repeat with remaining batter and butter as needed. Serve each cooked pancake stack topped with a spoonful of mascarpone topping. Sift cocoa overtop and drizzle with coffee-infused maple syrup. WHAT TO SERVE Pierre Ferrand Dry Curaçao LCBO 23057, $42.00 A coffee or chocolate liqueur might be too matchy-matchy; add a new element with a truly sophisticated orange liqueur that isn’t as sweet as the rest. Makes 12 pancakes for 4 to 6 servings

TIRAMISU PANCAKES The notable makings of tiramisu come together here to create these delightfully pillowy and decadent flapjacks. Kids can skip the coffee syrup and opt for regular instead. COCOA-MASCARPONE PANCAKES 1/4 cup (60 mL) unsalted butter 21/2 cups (625 mL) all-purpose flour 1/4 cup (60 mL) granulated sugar 2 tbsp (30 mL) sifted cocoa powder 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking soda 1 tsp (5 mL) kosher salt 2 eggs 1 cup (250 mL) mascarpone cheese 11/2 cups (375 mL) buttermilk 2 tsp (10 mL) vanilla 1 tbsp (15 mL) unsalted butter, for cooking pancakes COFFEE-INFUSED SYRUP 3/4 cup (175 mL) maple syrup 1 tbsp (15 mL) coffee beans or 1/2 tsp (2 mL) instant coffee granules

1. Place potatoes in a small pot and cover gen erously with water. Bring to a boil over high heat and season with salt. Reduce heat to maintain a vigorous simmer. Cook until tender, 15 to 20 minutes. Drain and transfer to a plate. When cool enough to handle, peel and halve. 2. Bring a large pot of salted water to a boil. Cook asparagus until tender, about 7 minutes. Drain and cool while making hollandaise. 3. In a heatproof bowl set over a pot of gently simmering water—the bottom should not touch water—whisk egg yolks, lemon juice, water and two pinches salt. Continue whisking until mixture is fluffy and thick, about 5 minutes. 4. Remove bowl from heat. Gradually whisk in melted butter 1 tsp (5 mL) at a time; once half the butter is incorporated, increase amount you’re adding to 1 tbsp (15 mL) at a time. When all the butter has been incorpo rated, add Tabasco. Taste and adjust salt and lemon juice to your liking—it should taste rich and balanced. 5. On four warmed plates, divide asparagus, smoked salmon and potatoes. Drizzle gener ously with hollandaise and sprinkle with pepper. Garnish with a sprig of watercress, if desired. Serve immediately.

MASCARPONE TOPPING 1/2 cup (125 mL) mascarpone cheese 1/2 cup (125 mL) whipping cream 3 tbsp (45 mL) granulated sugar

Stalk Market from page 45

Cocoa powder for garnish

1. For pancakes, melt 1/4 cup (60 mL) butter and set aside to cool.

WHITE ASPARAGUS WITH SMOKED SALMON & HOLLANDAISE White asparagus and hollandaise go together like peanut butter and jelly. Add creamy new potatoes and silky smoked salmon, and you’ve got a delightful spring lunch. Ontario-grown white asparagus has a very short season, so don’t hesitate when you find it or you’ll miss out. You can also make this dish with fat spears of green asparagus.

2. Prepare infused syrup by combining syrup and coffee in small pot set over medium heat. Remove from heat once simmering lightly. Let cool 5 minutes. Fine-strain to remove coffee. If making ahead, infused maple syrup will keep well, covered and refrigerated, for up to 2 weeks. 3. Meanwhile, prepare mascarpone topping by whisking mascarpone with whipping cream and sugar until stiff peaks form. Refrigerate until ready to use. Will keep well in a sealed container in the fridge for up to 2 days.

Serves 4 for lunch or a light dinner

WHAT TO SERVE Reif Estate Riesling VQA LCBO 111799, $14.75

White asparagus is worshipped in Germany and invariably paired here with Riesling. The wine’s inherent acidity is so food-friendly.

1 lb (455 g) small new potatoes Salt to taste

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———————— SPRING 2025