LCBO Food & Drink Spring 2025

Brunch in Bloom from page 68

PANCAKE BREAKFAST “TACOS” This recipe takes a bunch of popular breakfast items—fluffy pancakes, cheesy scrambled eggs, candied bacon and baked beans—and transforms them into a single hand-held delight. Taking these “tacos” to the next level are a tangy mango salsa and a spiced-up maple syrup.

BONUTS Canola oil for frying 1/4 cup (60 mL) sugar 1/4 cup (60 mL) milk 1/2 cup (125 mL) buttermilk

SOUFFLÉ ESPRESSO MARTINI This drink gives the beloved Espresso Martini some added flair and a bit of theatre in the form of a creamy foam top. You’ll need a trendy straight-sided coupe to appreciate the full souf flé effect. It will be the talk of any brunch.

3 tbsp (45 mL) unsalted butter, melted 11/4 cups (310 mL) all-purpose flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cayenne 1/4 cup (60 mL) grated cheddar cheese 1. For the whipped raspberry butter, place honey and raspberries in a food processor. Run machine, stopping to scrape down sides, until smooth, about 1 minute. Add butter. Run machine, stopping to scrape down sides, until very smooth, 1 to 2 minutes. Season with salt. Transfer to a serving dish and set aside. 2. For the bonuts, heat 3 inches (8 cm) of canola oil in a large, heavy-duty pot to maintain a tem perature of 350°F (177°C). 4. In a small bowl, add flour, baking powder, salt, cayenne and cheddar cheese. Stir to combine. Add dry mixture to wet and mix with a silicone spatula until just combined. It’s okay if it has a few lumps—do not overmix! 5. Working in batches of four, form dough into balls, using 1 tbsp (15 mL) dough for each ball, and carefully place in oil. Fry, stirring occasion ally, until golden brown and cooked through, 2 to 21/2 minutes per batch. Remove with a slot ted spoon and transfer to a baking sheet lined with paper towel. Repeat until dough is finished. (Adjust heat as necessary and make sure oil has returned to 350°F/177°C before adding next batch.) 3. In a large bowl, whisk sugar, milk, buttermilk and butter until combined.

MANGO SALSA 1 cup (250 mL) diced mango 1/4 cup (60 mL) diced red onion 1/4 cup (60 mL) diced red pepper 2 tbsp (30 mL) finely diced jalapeño 1 tbsp (15 mL) chopped cilantro 1 tsp (5 mL) lime juice Salt and freshly ground pepper to taste PANCAKE “SHELLS” 11/2 cups (375 mL) all-purpose flour 1/2 tbsp (7 mL) baking powder 1 tbsp (15 mL) sugar 1/4 tsp (1 mL) salt 2 cups (500 mL) milk 3 tbsp (45 mL) vegetable oil 1 egg SPICY CANDIED BACON 12 slices of bacon 1/4 cup (60 mL) maple syrup 2 tsp (10 mL) hot sauce 1/4 tsp (1 mL) chili flakes (optional)

SOUFFLÉ FOAM 1 egg white 1 tsp (5 mL) sugar 2 oz water 1/2 oz chilled espresso ESPRESSO MARTINI 2 oz vodka 1 oz chilled espresso 1/2 oz coffee liqueur 1/2 oz light maple syrup Coffee beans to garnish

1. For the foam, place all ingredients in a cocktail shaker and fill with ice. Shake vigorously for 30 seconds. Strain into another container and discard ice. Return liquid to shaker. Shake vigorously for another 30 seconds. Pour foam into an 8-oz straight-sided coupe. 2. For the Espresso Martini, place ingredients in a clean cocktail shaker and fill with ice. Shake until ice-cold, about 15 seconds. 3. Using a straw, poke a hole in middle of foam. Carefully strain martini into hole and watch as soufflé foam rises above rim of glass. Garnish with a few coffee beans.

SCRAMBLED EGGS 10 eggs

1/4 cup (60 mL) water 1 tbsp (15 mL) olive oil 3/4 cup (175 g) grated aged cheddar cheese Salt and freshly ground pepper to taste

TO FINISH 1/4 cup (60 mL) maple syrup 1/2 tbsp (7 mL) Montreal steak spice 1 can (398 mL) maple beans

Makes 1 drink

CHILI & CHEDDAR BONUTS WITH WHIPPED RASPBERRY BUTTER

1. For the mango salsa, combine all ingredients in a small bowl. Mix, cover and refrigerate up to 1 day. Bring to room temperature to serve. 2. For the pancakes, stir flour, baking powder, sugar and salt in a small bowl until combined. Set aside. 3. In a large bowl, whisk milk, vegetable oil and egg. Whisk dry mixture into wet, just until a batter forms—do not overmix! 4. Heat a nonstick frying pan over medium heat. Pour 1/4-cup (60-mL) portion of batter into dry pan and spread it out to create a 6-inch (15‑cm) circle. If pan size permits, add additional batter

A mash-up between a biscuit and doughnut, these crisp, buttery bonuts have a savoury edge with cheddar and cayenne. Taking them to the next level is a honey-whipped butter flavoured with raspberries, which bring a floral fresh ness to the equation. Leftover fryer oil can be cooled, strained and frozen for up to 6 months, and reused.

6. Serve bonuts hot with whipped raspberry butter.

Makes 24 to 26 bonuts

WHAT TO SERVE Henry of Pelham Cuvée Catharine Brut VQA LCBO 217521, $29.95 Salty-sweet, spicy, fruity… A crisp white bubbly will take it all in stride—especially one with plenty of personality and the biscuity note that comes from traditional-method fermentation.

WHIPPED RASPBERRY BUTTER 3 tbsp (45 mL) honey

15 fresh raspberries, about 1/2 cup (125 mL) 1/2 cup (125 mL) unsalted butter, softened Salt to taste

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———————— SPRING 2025