LCBO Food & Drink Summer 2017

LONG WEEKEND drinks from page 51

2 In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or fingertips, work in butter until mixture is crumbly. In a separate bowl, whisk together egg and sour cream. Pour over dry ingredients. Stir with a fork to make soft ragged dough. With floured hands, press into a rough disc. 3 Turn out onto a generously floured surface; give dough 8 gentle turns to smooth dough. Pat or roll out to generous ¾-inch (2-cm) thickness. With a 2-inch (5-cm) floured bis- cuit cutter, cut out rounds, wiping any dough from the cutter between cuts and dipping into flour. Re-roll scraps and cut additional rounds. Gather remaining scraps to form the baker’s biscuit. Arrange 2 inches (5 cm) apart on prepared pan. 4 Bake until tall and golden, about 18 to 20 minutes. Let cool on rack. Always best if eaten when just cool from the oven! Makes 8 biscuits, plus a biscuit for the baker to enjoy This jam-making technique, boiling whole berries and sugar, then spreading it on a plat- ter overnight before jarring, is old-fashioned but effective in creating a soft set preserve, somewhere between jam and syrupy compote. Because the jam is not processed in a boiling water bath, it requires refrigeration. It will last about 3 weeks, though its shorter shelf life is not a problem as the recipe, based on an old quart box of berries, makes about 3½ jars. 5 cups (1.25 L) strawberries 3½ cups (875 mL) sugar ¼ cup (60 mL) fresh lemon juice 1 Rinse strawberries briefly, and hull. If ber- ries are small, leave whole; for larger berries, cut into halves or quarters. 2 Combine berries, sugar and lemon juice in a wide heavy-bottom shallow saucepan. Stir over low until sugar dissolves, about 10 minutes. Bring to a boil over high and boil hard, stirring almost constantly, until jam thickens, 10 min- utes. Remove from heat; skim off any foam. 3 Pour onto a large platter to cool. Cover and set aside at room temperature for 12 hours or overnight. Spoon into clean jars, seal and store in the refrigerator for up to a month. Makes three to four 1-cup (250-mL) jars PLATTER STRAWBERRY JAM

Jam used in this recipe. Some like to purée some of the berries, and many really like a whole strawberry on top, hull and all.

1 cup (250 mL) whipping cream ¼ cup (60 mL) 30% sour cream

CAPO PUNCH 1 To a pitcher or punch bowl, add 2 cups (500 mL) Capo Capo, 2 cups (500 mL) orange juice, 2 cups (500 mL) cranberry juice, 2 oz lemon juice and 1 cup (250 mL) ginger ale. Add ½ cup (125 mL) each sliced oranges and strawberries. Pour into cups with ice, distrib- uting fruit, and garnish each with a basil leaf. Makes approx. 8 drinks ITAL IAN PALOMA 1 To a Highball glass filled with ice, add 1 oz Luxardo Bitter Bianco, 4 oz ruby red grape- fruit juice, ½ oz lime juice and ¼ oz agave syr- up. Stir well to mix. Garnish with a grapefruit slice and a sprig of thyme. Makes 1 drink WEEKEND IN MONTENEGRO 1 In a cocktail shaker filled with ice, add 2 oz Amaro Montenegro, 1 oz lemon juice and 1 oz Honey Syrup (recipe follows). Shake and strain into a rocks glass filled with ice. Top with 2 oz soda water. Garnish with an orange twist and lemon twist. Makes 1 drink HONEY SYRUP Combine 1 oz honey with ¼ oz hot water. Stir to thin honey and allow to cool.

8 Sour Cream Biscuits (recipe follows) 1½ cups (375 mL) Platter Strawberry Jam (recipe this page) 1 Whip cream to soft peaks; gently whisk in sour cream. To make ahead, cover and refrig- erate for up to 2 hours. 2 Break the biscuits in half. Place bottom halves in shallow dessert bowls. Drizzle some of the jam syrup on the cut side. Spoon on 1 rounded tbsp (15 mL) of the cream mixture. Cover with the biscuit tops, then more cream, if desired. When all of the Strawberry Short- cakes are assembled to this point, spoon ber- ries from the jam on top, letting the syrup flow

over the shortcake. Makes 8 servings

WHAT TO SERVE  Henry of Pelham Riesling Icewine VINTAGES ESSENTIALS 430561, 375 mL

$49.95

Grand Marnier LCBO 1784

$48.25

SOUR CREAM BI SCUITS Another example of waste not want not in farm kitchens. When cream soured naturally, there was no better way of using it up than making biscuits. The sour cream makes a moist feathery biscuit, ideal for turning into shortcake, but equally good served for break- fast or any time of the day. 1½ cups (375 mL) all-purpose flour 4 tsp (20 mL) sugar 2 tsp (10 mL) baking powder ½ tsp (2 mL) baking soda ¼ tsp (1 mL) salt ¼ cup (60 mL) cold butter, cubed 1 large egg ¾ cup (175 mL) 14% sour cream 1 Arrange oven rack in centre of oven. Pre- heat oven to 400°F (200°C). Line small baking sheet with parchment paper or dust lightly with flour.

CANADIAN CLASSICS from page 125

CANADA DAY STRAWBERRY SHORTCAKE This recipe honours the Canadian tradition of preserving, strawberries being a big favou- rite to “put down” for later. Platter Strawberry Jam, a heritage recipe, has a very soft set, lovely in shortcake, and if you have any bis- cuits left over, just right for buttered biscuits on the weekend. For a fresh berry version, wash, hull and slice 5 cups (1.25 L) berries, sweeten them slightly, just enough to make a syrupy juice, and spoon over the Sour Cream Biscuits as we do with the Platter Strawberry

144  FOOD & DRI NK SUMMER 2017