LCBO Food & Drink Summer 2021

JELL-OH!

KIR ROYALE PÂTE DE FRUITS JELLY CANDIES

These delightful jellies are what you get when you cross French pâte de fruit confec- tions with an aperitif. The recipe is pretty flexible, so feel free to substitute your favou- rite liqueur for the cassis (see page 165 for two variations shown here). Take note: This recipe requires only a handful of ingredients, so better-quality options—like the honey— will yield tastier results. 1 ⁄ oz cassis liqueur 1 tbsp (15 mL) lemon juice 2 packets or 2 tbsp (30 mL) powdered gelatin ⁄ cup (125 mL) sparkling wine ⁄ cup (80 mL) good-quality honey Coarse sugar for decorating 1 In a medium bowl, stir liqueur with lemon juice. Sprinkle with gelatin. Stir to mix. Let stand for about 5 minutes to allow gelatin to bloom. 2 Meanwhile, pour wine into a small sauce- pan. Stir in honey. Set over medium heat.

Heat until steaming hot and honey is incorpo- rated, about 3 minutes.

While stirring, slowly pour warm honey mixture into gelatin mixture; stir until incorporated and smooth. Pour into an 8 ⁄ x 4 ⁄ -inch (2-L) loaf pan. Using a spoon, skim and discard any foam. Refrigerate mixture until firm, 2 to 3 hours. If making ahead,

mixture will be at its best if stored, covered, in the fridge for up to 1 day. 3 Dip bottom of loaf pan in warm water to help loosen jelly from pan. Turn onto a smooth cutting board dampened with a little water. Cut into 24 pieces—don’t worry if they’re a little uneven. Just before serving, place sugar on a plate. Turn each jelly in sugar to evenly coat. Set on a platter.

SERVE ALONGSIDE AN APPETIZER COURSE OF PÂTÉ OR BAKED BRIE AND CROSTINI.

Makes approximately 24 jellies

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SUMMER 2021 FOOD & DRINK