LCBO Food & Drink Summer 2018

COLD Comforts from page 131

a nut-brown colour. Remove fromheat and pour over the graham crumbs. Using a fork or your fingertips, mix together until evenly moistened. Press the crumbs over the bottom and halfway up the sides of a 9-inch (23-cm) springform cake pan. Bake for 10 minutes then cool on a wire rack. 4 For the caramel, place the sugar and corn syrup in a small saucepan. Add the water without stirring. Place a lid on the pan and place over high heat. As soon as the mixture boils and the sugar dissolves, remove the lid. Continue cooking without stirring until the mixture is amber-coloured, about 5 minutes. Remove from heat. Carefully and slowly, add a small amount of the whipping cream—the mixture will bubble up at first. Let the mixture simmer down, then whisk until smooth. Con- tinue adding the cream in 3 or 4 more stages, whisking until smooth. If the mixture appears lumpy, place over low heat and whisk until smooth. Whisk in the butter 1 tbsp (15 mL) at a time. Cool to room temperature. 5 Drizzle 3 to 4 tbsp (45 to 60mL) of the cooled caramel over the bottom of the crust and re- frigerate to solidify the caramel. Transfer any remaining caramel to a container and refriger- ate for future use. 6 Returning to the corn semifreddo, remove the cream from the refrigerator and discard the cobs. Strain the cream through a fine mesh sieve, pressing on the solids to extract as much liquid as possible—you should have a gener- ous 1 cup (250 mL) of cream. Discard the solids and refrigerate the cream. 7 Place the 2 egg yolks in a medium heat- proof bowl. Add 1 tbsp (15 mL) of the sugar, all the corn syrup and vanilla and whisk to combine. Set the bowl over a pot of simmer- ing water, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture thickens and is hot to the touch. Remove from heat and cool to room temperature. 8 Place the egg whites in the bowl of an elec- tric mixer fitted with the whisk attachment. Beat until frothy then add the remaining 4 tbsp (60 mL) sugar gradually. Continue beating to stiff, glossy peaks. Fold the beaten egg whites into the yolk mixture. 9 Whip the reserved corn-infused cream to medium peaks and fold into the yolk mixture. Transfer the mixture to the prepared pan and spread evenly. Freeze overnight.

HONEY PI STACHIOS These honey-coated pistachios add flavour and a welcome crunch to the icebox pie, but are also delicious all on their own. The recipe can be adapted using other nuts as well. 1 tbsp (15 mL) honey ½ cup (125 mL) shelled, unsalted pistachios 1 tbsp (15 mL) sugar 1 Preheat the oven to 350°F (180°C). Line a bak- ing sheet with parchment paper and set aside. 2 Place the honey in a small microwave-safe dish and microwave on high for about 10 sec- onds just to liquify. Add the pistachios to the bowl of honey and toss to coat. Add the sugar and toss well. Spread the nuts out on the pre- pared baking sheet and bake for 10 to 12 min- utes, stirring after 5 minutes. Cool completely then separate if the nuts are stuck together. Makes enough for 1 Orange & Honey-Nougat Icebox Pie with Honey-Baked Apricots CRISPY CHOCOLATE CRUST Crushed sugar ice cream cones, held together with Nutella, a bit of butter and white choco- late—nothing the matter with that! 3 sugar cones 1 tbsp (15 mL) unsalted butter 1 tbsp (15 mL) chopped white chocolate 2 tbsp (30 mL) Nutella 1 Line an 8½ x 4½-inch (22 x 12-cm) loaf pan with a cross of parchment paper making sure the paper extends about 2 inches (5 cm) above the edges of the pan. Set aside. 2 Place the sugar cones in a sealable plastic bag and, using a rolling pin, crush to fine crumbs. Set aside. 3 Place butter and white chocolate in a small heatproof bowl and set bowl over a pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Once the butter and chocolate are melted, remove from heat, add Nutella and stir until smooth. Add sugar cone crumbs and mix to combine. Pat mixture evenly onto the bottom of prepared pan and set aside. Makes enough for 1 Malt-Chocolate Icebox Loaf

CARAMEL CORN ICEBOX CAKE

Surprise your guests with an unusual use of summer corn. Be sure, however, to start a couple of days ahead—the corn-infused cream needs to sit overnight, and the finished dessert requires an overnight freeze. FRESH CORN SEMIFREDDO 4 ears fresh corn, shucked 2 cups (500 mL) whipping cream 2 eggs separated 5 tbsp (75 mL) sugar, divided 1 tbsp (15 mL) corn syrup 1 tsp (5 mL) vanilla CRUST 1½ cups (375 mL) graham cracker crumbs, (from about 12 sheets of graham crackers if using whole crackers) 2 tbsp (30 mL) sugar 6 tbsp (90 mL) unsalted butter CARAMEL ½ cup plus 2 tbsp (155 mL) sugar 1 tbsp (15 mL) corn syrup 2 tbsp (30 mL) water 1 For the semifreddo, cut the kernels from the cobs, reserving the cobs. In a medium, heavy- bottom saucepan, combine the kernels, cobs and cream. Place the pot over medium heat and bring to a full boil. Remove from heat and steep for 30 minutes. Transfer the entire mix- ture to a bowl, cover and refrigerate overnight. 2 For the crust, preheat the oven to 350°F (180°C). 3 Combine the graham cracker crumbs and sugar in a medium bowl. Place the butter in a small saucepan and place over low-medium heat. Continue cooking the butter until it is ⅓ cup (80 mL) whipping cream 2 tbsp (30 mL) unsalted butter Caramel Corn (recipe follows)

148  FOOD & DRI NK SUMMER 2018