LCBO Food & Drink Summer 2024

Shaking Up Dessert from page 63

5. Stir cola, egg yolk, cocoa, nutmeg and cinnamon into other bowl until combined.

6. Add dollops of each batter into prepared pan. Marble by using tip of a spoon to swirl two batters with each other. Be careful not to overmix batters. 7. Bake on centre rack until a toothpick inserted in centre comes out clean, about 40 minutes. Transfer to a cooling rack and cool completely. Cut 3 rows and 3 columns to make 9 squares. Store in an airtight container at room temperature up to 3 days.

Makes 9 squares

SWEET STONE-FRUIT CAPRESE BITES The beloved caprese salad is turned into a sensational appetizer when you swap in juicy, sweet and luscious peaches and nectarines in place of tomatoes and serve the whole thing as individual bites. Good-quality olive oil and sea salt really make the other ingre dients sing. 4 peaches or nectarines, or a mix of both Vegetable oil to grease grill (optional) 1 1/2 tsp (7 mL) olive oil for grilling (optional) plus more for finishing 250 g or 2 containers (each 125 g) buffalo mozzarella or burrata, drained 1. Slice peaches in half, removing the pits. Slice each half into two thick rounds, giving four pieces per peach. 2. If you’d like to add a bit of extra interest and smoky, charred flavour to this recipe, barbecue the fruit. Lightly oil grill and preheat barbecue to medium. Lightly brush fruit slices with 1 1/2 tsp (7 mL) oil. Barbecue fruit until grill marks form, 2 to 3 minutes per side. Generous pinches of sea salt Small or medium basil leaves for garnishing

WHAT TO SERVE Captain Morgan Original Spiced Rum LCBO 500512, $33.95

CUBA LIBRE BLONDIE-BROWNIES Cuba’s beloved highball is the inspiration for this unique marbled dessert square. The brownie element is infused with Coke and spices, while the blondie is spiked with rum and lime. It’s an unlikely flavour profile for a familiar treat, but they are truly delicious. 2 cups (500 mL) all-purpose flour 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) salt 1 cup (250 mL) unsalted butter, melted, cooled 1 1/3 cups (330 mL) light brown sugar 1/3 cup (80 mL) granulated sugar 2 eggs 1 tbsp (15 mL) vanilla extract

With or without cola, spiced rum is a spirited accompaniment to these scrumptious squares, picking up the Caribbean flavours.

Make It Easy from page 39

HURRICANE PUNCH A classic New Orleans cocktail featuring passion fruit makes an excellent starting point for a delicious summery punch. The recipe is fairly flexible so feel free to drop the rum for an alcohol-free sipper. Or experiment and try cutting the recipe in half or doubling it, depending on the size of your drinks’ dispenser and guest list. 1 1/2 cups (375 mL) dark rum 1 1/2 cups (375 mL) white rum 8 cups (2 L) passion fruit juice 2 cups (500 mL) orange juice 1/2 cup (125 mL) freshly squeezed lime juice, about 4 to 6 limes 1/2 cup (125 mL) freshly squeezed lemon juice, about 3 large lemons 1/2 cup (125 mL) grenadine Sliced citrus for garnish 1. Pour rums, passion fruit, orange, lime and lemon juices into a large pitcher. Stir in grena dine and citrus slices. Refrigerate until chilled. Serve punch in tall glasses over lots of ice.

3 tbsp (45 mL) dark or aged rum 1 tsp (5 mL) finely grated lime zest 1/2 cup (125 mL) Coca-Cola 1 egg yolk 3 tbsp (45 mL) sifted cocoa powder 3/4 tsp (4 mL) ground nutmeg 1/2 tsp (2 mL) ground cinnamon

1. Preheat oven to 350°F (177°C). Grease a 9-inch (23-cm) square baking pan.

2. In a medium bowl, mix flour, baking powder and salt. Set aside.

3. Thickly slice mozzarella or tear into thick chunks.

3. In a large bowl, whisk butter, sugars, whole eggs and vanilla until smooth and glossy, about 2 minutes. Gently stir in dry mix until evenly combined. Transfer about one third of batter into a separate bowl.

4. Layer fruit rounds with mozzarella. Drizzle with a little olive oil and sprinkle with salt. Gar nish with basil leaves. Serve immediately.

4. Stir rum and lime zest into bowl with two thirds of mixture until combined.

Makes 8 appetizer servings

Makes 14 1/2 cups (3.625 L) for 15 cocktails

FOOD & DRINK SUMMER 2024 127