LCBO Food & Drink Summer 2021

JELL-OH!

Sour Beer Jellies

A nod to sour candies, these grown-up confections give sour beer new purpose. Look for interesting candy moulds from bakery and craft supply stores, or use small paper cups. Choose a colourful brew such as Fixed Gear Cherry Training Wheels Sour ( LCBO 13369, 473 mL, $4.25). Or get a mix of colours by preparing batches using different coloured sours. 1 can (473 mL) sour beer, preferably colourful 1 packet or 1 tbsp (15 mL) powdered gelatin ⁄ cup (60 mL) granulated sugar 1 Pour ⁄ cup (125 mL) beer into a measur- ing jug. Stir periodically while preparing beer syrup. Set 2 candy moulds on a tray. 2 Pour remaining beer into a small sauce- pan. Stir to reduce carbonation. Heat over medium-high heat, stirring constantly, until steaming hot. If it bubbles up, briefly re- move from heat. Adjust heat so mixture is gently simmering around edge. Cook until reduced by half or until you have about ⁄ cup (125 mL), 20 to 30 minutes. 3 When syrup is about 5 minutes away from being reduced, sprinkle gelatin over room-temperature beer in measuring jug. Stir to mix. 4 When syrup is reduced, decrease heat to medium. Add sugar, stirring until dis- solved. Remove from heat. Pour hot liquid into gelatin mixture. Whisk to evenly mix. Divide among jelly moulds. 5 Refrigerate 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. 6 To easily unmould, dip bottom of jelly moulds in warm water for 1 minute. Un- mould. Serve jellies in small paper muffin cups on plates or displayed on a serving platter. If you don’t have paper muffin cups, before adding jellies, lightly dampen serving platter with a little water. Makes 24 to 36 jellies

SERVE ALONGSIDE CHARCUTERIE OR SALTY PRETZELS.

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SUMMER 2021 FOOD & DRINK