LCBO Food & Drink Winter 2017

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

Cake for Two from page 56

GARNISH Bittersweet chocolate and dried banana chips 1 For the banana cake, melt the butter in a small saucepan over medium-low heat and continue cooking until the butter foams, turns golden brown and has a nut-like fragrance. Transfer the butter to a small bowl and chill until solid, about 1 hour. 2 Set the oven rack in the middle position and preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square bak- ing pan with parchment paper and set aside. 3 Sift together the cake flour, baking pow- der, baking soda and salt; set aside. In a small bowl, combine the banana, buttermilk and vanilla; purée using an immersion blender. (Or mash the banana well and combine with the buttermilk and vanilla.) 4 In the bowl of an electric mixer fitted with the paddle attachment, beat the chilled brown butter with the brown sugar on medium speed until light and fluffy, scraping down the sides of the bowl once or twice. 5 Lightly whisk the egg then add it gradually to the butter mixture and beat to combine. 6 On low speed, add the dry ingredients alter- nately with the banana-and-buttermilk mix- ture, beginning and ending with the dry. Stop the mixer before the last addition of flour is fully incorporated. Remove the bowl from the mixer and finish mixing with a rubber spatula. Turn the batter into the cake pan and spread evenly. Bake for 25 to 30minutes or until golden brown and just beginning to pull away from the sides of the pan. Cool on a wire rack. 7 Turn the cake out of the pan, wrap with plas- tic wrap and freeze until firm. 8 For the banana cream, pour the milk into a small saucepan. Dice overripe the banana and add to the milk. Place over medium heat and bring the milk just to the boil. Remove from heat, cover and steep for 30 minutes. 9 In a medium bowl, whisk together the sugar and cornstarch. Add the egg and yolk and whisk until smooth. Strain the milk, re-

turn ¾ cup (175 mL) back to the saucepan and bring just to the simmer. Discard remaining milk. Gradually whisk into the egg mixture then pour it all back into the pot. Place over medium heat and, whisking constantly, cook the mixture until it begins to boil and thick- en. Continue whisking for about 30 seconds more, then remove from heat and whisk in the butter. Transfer the banana cream to a bowl, cover the surface directly with plastic wrap and refrigerate until completely cool. (The banana cream can be refrigerated for 2 days.) 10  Just before assembling the cakes, dice the ripe banana and fold it into the chilled banana cream; set aside. Remove the banana cake from the freezer and, using a 2½-inch (6‑cm) round cutter, cut 9 individual cakes. Place the cutter back over 1 of the rounds and top with the banana cream, creating a layer about ¼ inch (5 mm) thick. (The cutter will hold the banana cream in place). Using a small offset spatula or small knife, smooth the top of the cream so it is flat and level with the top of the cutter. To remove the cake from the cutter, gently push it up from the bottom. Repeat with remaining cakes and banana cream. 11  In the chilled bowl of an electric mixer fit- ted with the whisk attachment, beat together the cream, icing sugar and vanilla. Transfer to a piping bag fitted with a star tip and pipe the cream over the banana layers. Grate bitter- sweet chocolate over each cake, then top with a banana chip or two. Serve immediately or refrigerate. Allow chilled cakes to sit at room temperature for about 1 hour before serving. Serves 9

BANANA CREAM CAKES Ahhh, banana cream pie! No wait… something similar, but different. Abundant banana fla- vour and light-as-a-cloud texture define these small treats. As with any banana cake, and for the banana-infused filling, be sure to use over- ripe bananas. The diced banana that goes into the cream filling, however, should certainly be ripe, but not too soft. The cake layer can—and should—be made ahead and frozen; it makes the cutting much easier. Cake “scraps” can of course be eaten immediately or cut into cubes, dried in a 275°F (140°C) oven for about 1 hour until crunchy, and used as garnish on the finished cakes. Once assembled, the cakes should be served within a few hours. ⅛ tsp (0.5 mL) salt 1 overripe banana ¼ cup (60 mL) buttermilk, at room temperature ¼ tsp (1 mL) vanilla 6 tbsp (90 mL) packed light brown sugar 1 egg, at room temperature BANANA CREAM 1 cup (250 mL) whole milk 1 overripe banana ¼ cup (60 mL) sugar 2 tbsp (30 mL) cornstarch 1 egg 1 yolk 1 tsp (5 mL) butter 1 ripe banana for assembly WHIPPED CREAM TOPPING 1 cup (250 mL) whipping cream 2 tbsp (30 mL) icing sugar ¼ tsp (1 mL) vanilla BANANA CAKE ¼ cup (60 mL) unsalted butter 1 cup (250 mL) sifted cake flour ¾ tsp (4 mL) baking powder ¼ tsp (1 mL) baking soda

WHAT TO SERVE El Dorado 12 Year Old Rum LCBO 60608

$39.95 With notes of spice, citrus and vanilla, aged rum is a superb pairing for the prominent banana flavours of this cake.  St. Ambroise Oatmeal Stout LCBO 398677, 473 mL $2.90 This stout is brimming with rich espresso and choco- late flavours that create a wonderful harmony with the dessert.

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