LCBO Food & Drink Summer 2017

4 Preheat oven to 350°F (180°C). 5 Bake crackers, rotating trays at halfway point, until browned and just firm to touch, 12 to 14 minutes. Remove from oven and cool completely. (Crackers will keep at room tem­ perature in an airtight container for up to 1 week.) 6 To make ganache, place chocolate in a heat­ proof bowl. In a small saucepan, bring cream to a boil over medium-high heat. (Watch closely.) Pour hot cream over chocolate and let stand 3 minutes. Whisk until smooth. Cool, whisking occasionally, until ganache has texture of very soft butter, about 1 hour. 7 Arrange graham crackers on work surface, scored sides down. On half of crackers, spread 2 tsp (10 mL) of chocolate ganache. On other half, spread 2 tsp (10 mL) of marshmallow crème. Sandwich crackers together. Serve, or place in airtight container with plastic wrap or parchment paper between each layer and refrigerate up to 2 days. Warning: some marsh­ mallow crème will inevitably ooze out the sides. Makes 16 sandwich cookies LEMON-GRASS SHRIMP SKEWERS WITH SAIGON SLAW Fragrant with lemon grass and smoky from the grill, these Vietnamese-style shrimp pair nicely with a light, crunchy salad of julienned vegetables and fresh herbs. Since napa cab­ bage is delicate, it’s best to dress the slaw as close to serving as possible. SHRIMP 8 bamboo skewers, each 6 inches (15 cm) long 24 jumbo shrimp, about 1 lb (500 g) 1 stalk lemon grass 2 cloves garlic, finely grated on rasp 1 tsp (5 mL) finely grated ginger 2 tbsp (30 mL) vegetable oil Salt and freshly ground pepper to taste

3 tbsp (45 mL) vegetable oil ¼ cup (60 mL) thinly sliced shallot ½ lime 1 lb (500 g) napa cabbage, thinly sliced, about 8 cups (2 L) 1 medium carrot, peeled, julienned ⅓ English cucumber, julienned, patted dry with paper towel 1 cup (250 mL) cilantro leaves ½ cup (125 mL) mint leaves 1 For the shrimp, soak skewers in hot water at least 30 minutes. 2 Peel and devein shrimp, leaving tail sections intact. Rinse thoroughly under cold running water. Pat dry with paper towel. Set aside. 3 Trim and discard tough outer layers of lem­ on grass. Trim tops leaving only tender white and light green heart. Finely grate on rasp until you have 1 packed tbsp (15 mL). Add to shrimp with garlic, ginger and vegetable oil. Season with salt (if necessary, as most frozen shrimp are quite salty) and pepper. Drain skewers and thread 3 shrimp per skewer. Cov­ er and refrigerate at least 2 hours and up to 6 hours. 4 For the Saigon slaw, whisk garlic, sugar, lime juice, rice vinegar, fish sauce and vegetable oil until sugar is dissolved. Stir in shallot. Cov­ er and refrigerate up to 1 day. 5 Preheat grill to high. 6 Clean and oil barbecue grate. Grill shrimp until cooked through, about 2 minutes per side. Squeeze the half lime over shrimp. In a large mixing bowl, combine napa cabbage, car­ rot, cucumber, cilantro and mint. Add dressing. Mix gently with tongs. 7 Divide skewers and slaw among 8 small plates. Serves 8 as an appetizer WHAT TO SERVE  Peninsula Ridge Sauvignon Blanc VQA LCBO 53678 $14.95 This VQA Sauvignon Blanc has characteristic herbal notes that pick up and amplify the aromas and flavours of lemon grass. Casas del Bosque Reserva Sauvignon Blanc 2015 VINTAGES ESSENTIALS 974717 $15.25 A flavourful dish calls for a fruit-forward wine. Tropi- cal fruit notes complement the fresh ginger and citrus essences in the dish.

S’MORES SANDWICH COOKIES

Buttery homemade graham crackers sand­ wich dark chocolate ganache and fluffy marsh­ mallow creme in a s’mores fit for a patisserie. Grahamflour is a coarsely ground whole wheat flour that can be found at natural food stores and at supermarkets that carry Bob’s Red Mill products. ¾ cup (175 mL) graham flour ¾ cup (175 mL) all-purpose flour ⅓ cup (80 mL) dark brown sugar, packed ½ tsp (2 mL) baking soda ¼ tsp (1 mL) salt ½ cup (125 mL) unsalted butter, cold, diced 1 tbsp (15 mL) honey 2 tbsp (30 mL) cold whole milk, or more as needed ½ tsp (2 mL) pure vanilla extract 4 oz (125 g) semi-sweet chocolate, chopped ½ cup (125 mL) whipping cream ¾ cup (175 mL) marshmallow crème or fluff 1 Place flours, brown sugar, baking soda and salt in the bowl of a food processor. Pulse un­ til combined. Add butter. Pulse until it looks like coarse meal. Add honey, milk and vanilla. Pulse until dough starts clumping together. (If it’s not sticking together, add more milk 1 tsp/5 mL at a time until it does.) 2 Transfer dough to work surface. Lightly knead 2 or 3 times to bring together. Divide in half. Form each portion into a ¾-inch-thick (2‑cm) square. Wrap in plastic wrap. Refriger­ ate 2 hours. 3 On a lightly floured work surface, roll each piece of dough into a 9-inch (23-cm) square, or about ⅛-inch (3-mm) thick. Using 2¼-inch (5.5-cm) round cookie cutter or glass, cut out crackers and place on parchment-lined bak­ ing trays 1-inch (2.5-cm) apart. Bring together scraps and repeat (you will need 16 crackers from each piece of dough). Score crackers with blunt end of a skewer. Cover and refrigerate trays for 30 minutes.

SAIGON SLAW 1 small garlic clove, grated on rasp 2 tbsp (30 mL) granulated sugar 2 tbsp (30 mL) fresh lime juice 2 tbsp (30 mL) rice vinegar 3 tbsp (45 mL) Asian fish sauce

164  FOOD & DRI NK SUMMER 2017