LCBO Food & Drink Summer 2021

Take the cake from page 49

12-LAYER MALTED MILK MOUSSE CAKE TIPS

2 boneless skinless chicken breasts, butterflied 1 ⁄ cups (375 mL) farro DRESSING 3 tbsp (45 mL) apple cider vinegar 1 tbsp (15 mL) Dijon mustard 1 small shallot, finely chopped 1 tsp (5 mL) honey ⁄ cup (80 mL) extra virgin olive oil Salt and freshly ground pepper 2 medium zucchini, cut in half lengthwise 2 cobs of corn, husked 1 tbsp (15 mL) olive oil Salt and freshly ground pepper 4 cups (1 L) baby arugula 1 For the marinade, combine olive oil, soy sauce, mustard, honey, garlic and rosemary in a small bowl and whisk to emulsify. Season with salt and pepper, and transfer to a sealable plastic bag. Add chicken and squish to mix and coat. Leave in fridge to marinate overnight. 2 Toast farro in a large frying pan over med- ium heat, stirring occasionally, for 5 minutes or until it has browned in places and smells like popcorn. Transfer to a medium pot; fill with water and add a pinch salt. Bring water to a boil and cook for 20 to 25 minutes or accord- ing to package directions, until farro is tender. Drain farro well and set aside to cool. 3 For the dressing, combine vinegar, mustard, shallot, honey and olive oil in a small Mason jar. Cover tightly and shake to combine. Season well with salt and pepper. 4 Preheat grill to 425 F (218 C). 5 Toss zucchini and corn with olive oil and sea- son with salt and pepper. Grill chicken for 4 to 5 minutes a side or until golden and just cooked through. Cook zucchini and corn for 3 to 4 min- utes a side or until grill-marked and tender. 6 Cut corn off cobs, dice zucchini and slice chicken. Combine farro with grilled veggies and ⁄ cup (125 mL) dressing; toss to combine. Season well with salt and pepper. Add arugula and toss to incorporate. Transfer salad to a platter. Arrange chicken on top and drizzle with more dressing if desired. Serves 4 to 6 WHAT TO SERVE This Chardonnay offers smoke, apple and butter tones with enough weight and acidity to counter the salad’s sweet, toasted and pungent flavours and richness. Henry of Pelham Estate Chardonnay VQA VINTAGES ESSENTIALS 268342, $21.95

+ Cake layers can be wrapped tightly and refrigerated for 3 days or frozen for 2 weeks. + If cake layers are too delicate to handle, chill in the refrigerator. CHOCOLATE GANACHE Place 3 oz (85 g) finely chopped bittersweet or semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat ⁄ cup (80 mL) whipping cream until bubbles form around edges; pour over chocolate and let stand for 1 minute. Stir until smooth and glossy. WHITE CHOCOLATE CURLS Melt 3 oz (85 g) chopped white chocolate and spread thinly on an inverted baking tray using an offset spatula. Refrigerate until pliable but not sticky, about 15 minutes. Using an offset spatula or bench scraper held at a 45-degree angle, pull through chocolate to scrape into curls. (Refrig- erate pan if chocolate begins to so en.) GRILLED CHICKEN & FARRO SALAD Marinating the chicken overnight acts almost like brining, ensuring your chicken is tender and juicy a er grilling, but if you don’t have time, a 30-minute marinade at room tempera- ture will still ensure super-flavourful results. Buy chicken breasts butterflied or simply slice them through the thickest part and open them up like a book—this makes the meat all about the same thickness and allows it to cook at an even rate. Farro is sold as organic, semi- pearled or “scratched” and even precooked, and can thus have a range of cooking times. Follow the package directions if you have them, or simply try the grain as it cooks until it is tender but still pleasantly chewy. Easy does it from page 137

BLACKBERRY GLAZED SUNSHINE CHIFFON CAKE TIPS + Chiffon cake doesn’t work in a nonstick pan. The batter needs to expand, attach to and climb the side of an ungreased aluminum tube pan to achieve its height. + Cooling the cake upside down uses gravity to enhance the structure, and placing it atop a bottle shortens the cooling time. + Cut with a sharp serrated knife to avoid crushing and compressing the cake. + While chiffon cake is best enjoyed within 24 hours, you could cover and refrigerate up to 3 days. Bring to room temperature before serving. BLACKBERRY GLAZE Combine 1 cup (250 mL) blackberries, 2 tbsp (30 mL) granulated sugar and 4 tsp (20 mL) lemon juice in a small saucepan over medium heat. Bring to a boil and cook, breaking up berries with a spoon until sugar is dissolved, about 2 minutes. Strain through a fine mesh sieve placed over a bowl, pressing and scrap- ing fruit underneath. Let cool before gradually whisking in about 1 ⁄ cups (425 mL) icing sugar, adding more as needed, until thick enough to spoon over cake.

MARSHMALLOWCLOUD BAKED ALASKA TIPS

MARINADE 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) soy sauce 1 tbsp (15 mL) Dijon mustard 2 tsp (10 mL) honey 1 tsp (5 mL) grated garlic 1 tsp (5 mL) chopped rosemary Salt and freshly ground pepper

+ The ice cream loaf can be made up to 1 week ahead and finished with meringue up to 3 days ahead. + Make sure the meringue cools completely, or it will melt the ice cream. + You can also use a piping bag fitted with a large tip to decorate the loaf with meringue.

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SUMMER 2021 FOOD & DRINK