LCBO Food & Drink Summer 2018

10  Remove the cake from the pan and cut with a sharp knife. After cutting, top each piece with Caramel Corn. Allow to sit at room tempera- ture for 5 to 10 minutes before serving.

Serves 10 to 12

WHAT TO SERVE

Casa dos Vinhos 5 Year Old Madeira LCBO 27375

$20.75

Crown Royal Vanilla LCBO 476911

$29.95

CARAMEL CORN The caramel-coated graham cracker crust and corn-flavoured semifreddo of our Caramel Corn Icebox Cake are enhanced by the “icing on the cake”—crunchy caramel corn!

2 tbsp (30 mL) popcorn kernels 2 tsp (10 mL) vegetable oil ¾ cup (175 mL) sugar 1 tbsp (15 mL) unsalted butter Pinch of salt Heaping ¼ tsp (1 mL-plus) baking soda

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MINI BERRY JELL IES Delight guests with feelings of nostalgia by serving bright, jiggly Jell-O in tiny Mason jars. We’ve amplified the berry flavours by mixing in fresh blueberries and raspberries. Top with homemade whipped creamor Cool Whip. Make sure to dry the berries completely before adding them in. For amixed-berry, electric blue dessert, try Jell-O Berry Blue. For a strawberry-forward, pinkish red dessert, try Jell-O Strawberry. 1 package Strawberry or Berry Blue Jell-O 1 Prepare Jell-O as per package instructions. 2 Pour mix equally into four 8-oz (½-pint) Mason jars. Refrigerate for 60 minutes. 3 Wash and dry fresh raspberries and blue­ berries. 4 Remove jars from fridge, mix in 4 raspber- ries and 4 blueberries. Refrigerate another 60 minutes or until jelly sets. Top with a dollop of whipped cream. Serves 4 1 cup (60 mL) fresh blueberries 1 cup (60 mL) fresh raspberries Whipped cream

1 Line a baking sheet with parchment paper. Pop the popcorn kernels in the vegetable oil in a pot then place in a lightly oiled medium bowl. 2 Place the sugar, butter and salt in a medium saucepan. Add water just to cover. 3 Place over medium-high heat and cook, without stirring, to a light golden-yellow cara- mel, about 5 to 8 minutes. Remove from heat and carefully whisk in the baking soda. The mixture will bubble up. Immediately pour the caramel over the popcorn. Carefully and quickly, toss the caramel and the popcorn to- gether until the popcorn is well coated. 4 Transfer the caramel-coated popcorn to the prepared baking sheet, then flatten and sepa- rate into small pieces while still warm. Cool to room temperature, then transfer to a sealed container until serving. Makes enough for 1 Caramel Corn Icebox Cake

BLACKBERRY ORANGE COUL I S

This fresh coulis is great drizzled over rich cheese or a bowl of greek yogurt. Adding the orange gives the sauce a bit of bitterness, and it’s not super-sweet, letting the juicy black- berry flavours shine. 1 pint blackberries, about 2 cups (500 mL) 3½ tbsp (53 mL) sugar 2 tbsp (30 mL) fresh-squeezed orange juice 1 tsp (5 mL) orange zest 1 Boil blackberries and sugar in a small pan on the stovetop for five minutes until blackberries break down. Add orange juice and zest to mix- ture and blend until smooth in a food processor. Serves 6

FOOD & DRI NK SUMMER 2018 149