LCBO Food and Drink Winter 2016

FOOD  TRENDS

BARLEY FLOUR Barley flour is a non-wheat flour made from grinding whole barley. It has a sweet nutty flavour and is high in fibre. Its low gluten content means that baked goods made with barley flour are wonderfully tender.

BARLEY SCONESWITH COFFEE &MOLASSES

Zest of 1 orange 2 tbsp (30 mL) turbinado sugar 1 Preheat oven to 375°F (190°C). 2 Line a 12 x 18-inch (30 x 45-cm) baking sheet with parchment paper. 3 In a large bowl, combine the barley flour, spelt flour, light brown sugar, baking powder and salt. 4 Cut the butter into the dry ingredients un- til it is evenly distributed. Toss the chopped dates with the flour mixture. 5 In a small bowl, whisk together the whipping cream, molasses, vanilla, coffee and orange zest. 6 Pour the wet ingredients into the dry, and stir until just combined. The dough will look ragged. 7 Tip the dough onto a counter and quickly bring together into a round. Cut the dough

The nuttiness of the multi-grain flours pairs perfectly with the flavours of coffee, citrus and the soft bits of caramelized dates. This dough comes together beautifully and the scones rise up nice and high in the baking. The final flourish of turbinado sugar adds a pleasing crunch. 2 cups (500 mL) whole-grain barley flour 2 cups (500 mL) whole-grain spelt flour 1⅓ cups (330 mL) light brown sugar 2 tsp (10 mL) baking powder ½ tsp (2 mL) salt 1 cup (250 mL) unsalted butter, cubed and chilled ⅔ cup (150 mL) pitted and chopped Medjool dates ¾ cup (175 mL) whipping cream 2 tbsp (30 mL) fancy molasses 1 tbsp (15 mL) vanilla extract ¼ cup (60 mL) strong brewed coffee, cold

into 2 equal pieces. Shape the dough into 6-inch (15-cm) discs on the parchment-lined baking sheet. Cut each disc into 6 wedges but don’t separate. Sprinkle the turbinado sugar over the top of the scones. 8 Bake in preheated oven for 25 to 30 minutes. 9 Remove from the oven and cool on a rack. The scones can be served warm or at room temperature. Makes 12 scones

WHAT TO SERVE Young’s Double Chocolate Stout

LCBO 486951, 500 mL, $3.50 Sailor Jerry Spiced Rum LCBO 80127, $29.95