LCBO Food and Drink Winter 2016

Flour power from page 73

1 For the cajeta, combine the milk, sugar, salt and cinnamon in a large pot where the liq- uid level is at least 4 inches (10 cm) from the lip. Split vanilla bean lengthwise, scrape out the seeds and add to pot along with the bean halves. Set over medium heat, stir to dissolve sugar and bring to a simmer. 2 Remove from heat; sprinkle baking soda over milk and whisk until the foaming sub- sides. Return to heat; bring back to simmer, stirring from time to time to prevent scorch- ing, and cook for about 1 hour or until mixture turns pale golden. Remove and discard the cinnamon and vanilla bean. 3 Continue cooking, stirring frequently now, every 2 minutes or so, and being sure to reach the bottom of the pot, until the mixture turns the colour of rich caramel, 20 to 30 minutes longer. Remove from heat and cool to room temperature. You should have about 3 cups (750 mL). Cover and refrigerate until ready to use (cajeta will keep for 1 month). 4 For the hotcakes, whisk together the evapo- rated milk, whole milk, eggs and vanilla ex- tract. Melt ¼ cup (60 mL) butter and add to milk mixture; whisk to combine. In a separate large bowl, stir together flour, corn flour, bak- ing powder, salt and sugar. Pour wet mixture over and stir until just combined (some lumps will remain). 5 Heat oven to 200°F (100°C). 6 In a large skillet, working in batches of 2 pancakes at a time, melt 2 tsp (10 mL) butter over medium-low. Once foaming, drop ½ cup (125 mL) batter per pancake, on either side of the pan. Cook for 2 to 3 minutes or until top side of pancakes has bubbled and edges are dry. Flip and cook an additional 2 minutes on other side. Remove to a baking sheet and slip into oven while proceeding to make remain- ing pancakes, refreshing butter in the pan as you go. 7 To serve, pile 2 to 4 warm pancakes per per- son onto a plate, drizzle a generous amount of chilled cajeta over, and top with a small hand- ful of hazelnuts. Makes 12 pancakes

7 Combine the apple purée, sugars, extra virgin olive oil, eggs and vanilla extract in a large bowl. 8 Stir the dry ingredients into the apple mix- ture. Let the batter sit for 10 minutes. 9 Pour into the prepared pan and bake in the preheated oven for 45 to 50 minutes or until a tester inserted into the centre comes out clean. 10  Cool in the loaf pan for 15 minutes and then remove from the pan and cool completely on a rack. 11  For the maple glaze, melt the butter in a small pan. Whisk in the maple syrup and icing sugar to form a glaze. Cool until slightly thick- ened. 12  To serve, pour the maple glaze over the cooled loaf and let set at room temperature before slicing. Serves 8

RED FIFE APPLE CAKE WITH MAPLE GLAZE

This dark loaf is fragrant with pungent winter spices, and the glistening maple glaze gives it an extra bit of sweet appeal. It’s a breeze to make when the roasted apple purée is made in advance, and the batter can easily be made into muffins. ROASTED APPLE PURÉE 1½ lbs (750 g) Spy apples, quartered and cored 2 tbsp (30 mL) water CAKE 2 cups (500 mL) Red Fife flour 1¼ tsp (6 mL) baking soda 1 tsp (5 mL) cinnamon

WHAT TO SERVE Stone’s Green Ginger LCBO 24828

1 tsp (5 mL) ground ginger ¾ tsp (4 mL) ground allspice ¾ tsp (4 mL) salt 1⅓ cups (330 mL) roasted apple purée ⅔ cup (150 mL) white sugar ⅓ cup (80 mL) light brown sugar ¼ cup (60 mL) extra virgin olive oil 2 eggs 1½ tsp (7 mL) vanilla extract MAPLE GLAZE 2 tbsp (30 mL) unsalted butter

$10.45

Crabbie’s Original Alcoholic Ginger Beer LCBO 272807, 500 mL

$3.60

COLD coMFORTS from page 77

¼ cup (60 mL) maple syrup ½ cup (125 mL) icing sugar 1 For the roasted apple purée, preheat oven to 400°F (200°C). 2 Place the apple quarters in a shallow bak- ing dish. The apples can be a bit crowded. Add the water and roast in the preheated oven for 45 minutes or until soft. Stir the apples several times during roasting. More water can be added to the apples during cooking but the finished purée should be thick, not watery. 3 Let the roasted apples cool completely. Put the roasted apples into a food processor and blend to a smooth, thick purée. Can be made several days in advance and refrigerated. 4 For the cake, preheat oven to 350°F (180°C). 5 Butter and flour a large 9 x 5-inch (23 x 13‑cm) loaf pan. 6 Combine flour, baking soda, spices and salt in a small bowl.

PUMPKIN & APRICOT TODDY To a slow cooker or large pot, add 2 cups (500 mL) spiced rum, 4 cups (1 L) apricot juice, 1 cup (250 mL) white cranberry juice and ¾ cup (175 mL) pumpkin pie filling. Add 1 tsp (5 mL) ground cloves, 1 lemon sliced in rounds, 2 tbsp (30 mL) brown sugar and 1 tsp (5 mL) ground nutmeg. Heat, but do not allow to boil, allowing the liquid to warm for at least 15 to 30 minutes, stirring occasionally. Spoon into cups and garnish each with a clove-stud- ded orange slice. Makes approx. 9 servings

WHAT TO SERVE RumChata LCBO 380865 Bailey’s Vanilla Cinnamon LCBO 392308

$29.95

$29.95

FOOD & DRI NK WINTER 2016 91