LCBO Food & Drink Spring 2025

MINTED HEMINGWAY DAIQUIRI

2. Grease two 8- or 81/2-inch (23- or 24-cm) round cake or springform pans. Line each with parchment. Dust with flour. 3. Prepare cake by stirring both flours with baking powder, baking soda and salt in a medium-size bowl. Using an electric mixer on medium-low, beat butter in a large bowl. Grad ually beat in sugar. Beat for 2 minutes until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat one third of flour mixture into butter mixture, then half of buttermilk. Repeat with additions, ending with flour. Don’t worry if mixture sepa rates a little while you’re working; it will come back together with the final addition of flour. Be careful not to over-mix. Divide as evenly as you can, pouring into prepared cake pans. 4. Bake in centre of preheated oven for 30 to 40 minutes until a cake tester inserted into centre of each cake comes out clean or just has a few crumbs. 5. Meanwhile, beat whipping cream in bowl of a stand mixer until stiff peaks form. Slice strawberries. 6. When cakes are baked, remove pans to cool ing racks to cool for 5 minutes. Turn each cake onto the rack and cool completely. If making ahead, wrap cake layers tightly with plastic wrap as soon as they have cooled. 7. When cakes are completely cool, if needed, using a serrated knife, slice off rounded top of each cake so they are flat and evenly sized. Slice each cake in half horizontally to create four cake layers. Set one layer on a cake plate or serving dish. Spread with 1/2 cup (125 mL) jam, spreading to the edges, and dollop and spread 1 cup (250 mL) whipped cream overtop. Arrange one quarter of strawberries over cream. Continue repeating layers using the remaining jam just for the third layer—skipping the jam for second and fourth layers—and finishing with fresh strawberries. Cake will keep well, loosely covered in plastic wrap at room temperature, for an hour or so, or in the fridge if you’re enjoying later that day. 8. When ready to serve, use a serrated knife to cut tall, thin slices and a large spatula to help you manoeuvre the slices to plates. Leftovers will still keep wrapped and refrigerated for a day or two, but will get moister as they sit.

SIP INTO SPAIN

The Hemingway Daiquiri is a famous twist on the classic Daiquiri. Here, it’s aromatized by adding lots of fresh mint, which gives the whole thing a touch of a Mojito vibe. 2 oz white rum, preferably aged 3/4 oz freshly squeezed lime juice 1/2 oz fresh or store-bought grapefruit juice, preferably white 1/2 oz maraschino liqueur 12 fresh mint leaves 1 mint sprig, for garnish 1 strip grapefruit peel (optional) 1. Add rum, both juices, liqueur and mint leaves to a cocktail shaker. Add ice. Shake until chilled. Strain into a daiquiri or cocktail glass. Clap mint sprig between your palms to release essential oils and aroma before adding to the glass. Cut a small slit into grapefruit peel and fasten to the rim of the glass.

Makes 1 cocktail

Tall Orders from page 93

SKY-HIGH STRAWBERRY SHORTCAKE Steal the show by bringing this version of a sea sonal favourite to a potluck with friends, or whip this up for a proper grand finale when you’re hosting. This dessert reaches impressive heights thanks to its many layers of cake, fresh berries and cloud-like whipped cream. Butter for greasing pans 3 cups (750 mL) all-purpose flour, plus more for dusting

1 cup (250 mL) almond flour 4 tsp (20 mL) baking powder

1 tsp (5 mL) baking soda 11/2 tsp (7 mL) kosher salt 11/4 cups (310 mL) unsalted butter, at room temperature 11/2 cups (375 mL) granulated sugar 4 eggs

$21.95 VINTAGES #37384

1 tsp (5 mL) vanilla extract 2 cups (500 mL) buttermilk 2 cups (500 mL) whipping cream 3 lbs (1.36 kg) strawberries, quartered or sliced 1 cup (250 mL) strawberry jam, divided

ALSO AVAILABLE

LCBO #464214

PLEASE ENJOY RESPONSIBLY

1. Preheat oven to 350°F (177°C).

Makes 12 to 16 servings

119

SPRING 2025 ————————