LCBO Food & Drink Summer 2018

GINS OF DISTINCTION from page 41

melted (do not let it separate). Remove from heat and let cool almost to room temperature. 3 Grind coconut and flour in a mini-chopper, small food processor or in a spice grinder in batches, until coconut is finely chopped, but not completely powdery. 4 Whisk egg whites and salt in a small bowl until slightly frothy; whisk in butter mixture, then stir in coconut mixture until blended. 5 For each tuile, spoon 2 level tsp (10 mL) of batter onto prepared baking sheet. Using an offset palette knife or the back of a spoon, spread thinly into a circle, about 3 inches (8 cm) in diameter. Spread gently so the coconut pieces don’t drag across leaving streaks or holes; the batter should make a solid layer. Repeat to make 2 more circles, spacing them at least 1 inch (2.5 cm) apart (they don’t spread, but space between them makes them easier to shape after baking). 6 Bake, 1 sheet at a time, for about 10 to 12 min- utes or until bubbling, brown around the edges and evenly golden in the centre (watch care- fully so they don’t get too crisp or burn). 7 Let cool on baking sheet for about 10 seconds, then working quickly, use a palette knife or carefully using your fingers, shape each circle around the foil cone; pinch where edges over- lap and place seam-side down on another un- lined baking sheet. Let cones cool until firm, then remove from foil moulds and let cool com- pletely on a wire rack. 8 Repeat with remaining batter to make about 16 tuile cones. If reusing baking sheets, wipe off excess butter with a paper towel and let baking sheet cool between batches. Cooled cones can be stored in a cookie tin at room temperature for up to 3 days. 9 For the chicken salad, combine yogurt, cilan- tro and ginger in a bowl. Add chicken, peach and cucumber and stir to coat. Season to taste with salt and pepper. (Salad can be covered and refrigerated for up to 8 hours before serving.) 10  Just before serving, spoon chicken salad into cones (there is enough filling for about 12 cones). Arrange on individual plates or a serving platter and garnish with cilantro sprigs. Makes 12 (with extra tuile cones)

AVIATION COCKTAI L A classic from the 1930s. Using Tanqueray No. 10 accentuates the lemon and cherry in the cocktail. 2 oz fruity gin ½ oz freshly squeezed lemon juice ½ oz Luxardo Maraschino Liqueur ( LCBO 57448, $29.95) Shake ingredients with ice in a cocktail shaker. Strain into a cocktail glass. Makes 1 drink

CURRIED COCONUT TUI LE CONES WITH CHICKEN SALAD

Add interest to your appetizer selection with these tiny cones that are big on taste. The crispy, buttery, cone-shaped tuiles, fragrant with curry and toasted coconut, encircle a light, refreshing chicken salad with a punch of cilantro and ginger. Shaping the cones does take a little practice but once you get the hang of it, you’ll be delighted with the results. Bak- ing just three at a time allows you just enough time to shape the cones before they firm up too much. There are a few extra tuiles built into this recipe to allow for finessing your tech- nique to perfect the shape (or tasters, as you may prefer to call them). CURRIED COCONUT TUILE CONES ¼ cup (60 mL) butter ½ tsp (2 mL) Indian yellow curry paste ½ cup (125 mL) sweetened shredded coconut 2 tbsp (30 mL) all-purpose flour 2 egg whites ⅛ tsp (0.5 mL) salt CHICKEN SALAD ¼ cup (60 mL) plain yogurt 1 tbsp (15 mL) chopped fresh cilantro ½ tsp (2 mL) finely grated fresh ginger ¾ cup (175 mL) diced grilled chicken (about 1 breast) ¼ cup (60 mL) finely diced peach or mango ¼ cup (60 mL) finely diced cucumber Salt and freshly ground pepper Cilantro sprigs 1 For the tuile cones, preheat oven to 350°F (180°C). Line 2 or more baking sheets with parchment paper or reusable nonstick baking mats. Shape a piece of foil into a cone, at least 5 inches (12 cm) long, pinching so it is about 1½ inches (4 cm) wide about 3 inches (8 cm) up from the point (this is your mould for the tuiles); repeat to make 2 more cone moulds. 2 Heat butter and curry paste in a small sauce- pan over low heat, stirring until butter is just

Starting with Style from page 51

TUI LE-MAKING TIPS 1 A small offset palette knife is useful to spread the tuile batter. Reusable baking mats, such as silicone or Cookina-brand sheets, are best for thinly spreading the batter; the mat stays flat while you spread and it prevents tuiles from sticking. Sturdy baking sheets that don’t warp in the oven are essential for perfectly-shaped tuiles. 2 When using a translucent mat or parchment, to guide shape, draw the shape with dark mark- er on a piece of paper and place under baking mat/parchment. For more intricate shapes or an opaque mat, cut shape from a thin piece of plastic, such as a container lid, and use as a tem- plate as you would a stencil. 3 Measure tuile batter precisely. More batter canmake them too thick; not enough and they’ll be too thin. Uneven batter won’t bake or shape properly. Use a light hand and even motions to smooth the batter as evenly as possible. Thick spots won’t become crisp; thin spots may burn and cause breakage when shaping. 4 Tuiles must be shaped when hot, so bake just a few at a time to make sure you can get them all shaped before they harden. It can be tricky to shape them, so start with 1 or 2; then, with practice, you may be able to do 3 or 4 per batch.

WHAT TO SERVE Waterloo IPA LCBO 339895, 473 mL

$2.85

Kung Fu Girl Riesling LCBO 394759

$19.35

142  FOOD & DRI NK SUMMER 2018