LCBO Food & Drink Winter 2018

TURMERIC, CHICKEN & SMOKED RICE SOUP I was introduced to Persian smoked basmati rice by this magazine’s art director and have been a fan ever since. Curiosity lead me to try smoking my own and the results are de- licious. The technique isn’t limited to brown rice, as demonstrated here—virtually any rice can be smoked. Control the amount of smoke in dishes using smoked rice by combining it with un-smoked rice. It’s fantastic virtually anywhere rice is used. 1 carton (480 mL) chicken stock 6 cups (1.5 L) cool water 1 tsp (5 mL) salt Small head garlic, cut in half to expose the cloves 1 onion, halved 6 dollar-coin-sized slices ginger 2 large skinless, bone-in chicken legs, about 1½ lbs (750 g) total weight 4 tsp (20 mL) fine oak or maple smoking chips ¾ cup (175 mL) brown long-grain rice 1 serrano chili, seeded and finely chopped 1 In a medium pot, combine chicken stock, water, salt, garlic, onion and ginger. Add chick- en legs to pot, place over medium-high heat and bring to a boil. Immediately reduce heat to maintain a simmer and cook for 12 minutes. Remove chicken legs to a bowl. Cover pot and turn off heat. 2 When chicken legs are just cool enough to handle, remove meat in large pieces and re- turn to bowl; reserve. Add bones to pot, cover and once again bring to a simmer, this time for 30 minutes. Strain stock and return to pot; discard solids. 3 While stock is simmering, arrange smok- ing chips in bottom of smoker. Cover smok- ing rack with foil; pierce foil all over with a toothpick. Rinse rice in a sieve under cool running water until water runs clear. Drain and spread out over foil. Cover with lid or foil, set over high heat for 1 minute; reduce to low and smoke for 15 minutes. With kitchen fan run- ning, open lid. 4 Stir rice, chili, turmeric and ground cori- ander into strained stock. Bring to a gentle boil, cover and cook for 30 minutes or until rice is tender. Add reserved chicken, carrot and cilantro; cook 2 minutes longer or until carrot is tender. Check seasoning and serve immediately. Serves 6 1½ tsp (7 mL) ground turmeric ¼ tsp (1 mL) ground coriander 1 medium carrot, julienned ¼ cup (60 mL) roughly chopped cilantro

2 Place smoking chips in bottom of smoker, top with rack (there is no need for a drip tray) and cover with lid or foil. Set over high heat for 1 minute; reduce to low and smoke for 20 min- utes. With kitchen fan running, open smoker and allow nuts to cool. Chop and set aside. 3 Preheat oven to 350°F (180°C). Butter two 4 x 8-inch (1.5 L) loaf pans, or one 10-cup (2.5‑L) Bundt pan. 4 In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon. In a separate large bowl, using an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating after each addition. Beat in vanilla. 5 In a small bowl, whisk together the milk and sour cream. Stir 1/3 flour mixture then 1/3 sour cream mixture into egg mixture; repeat twice more with remaining flour and sour cream mixtures, ending with sour cream. Fold in re- served pecans. 6 Divide mixture between prepared loaf pans (or single Bundt pan). Bake in preheated oven for 50 to 55 minutes (or 65 to 70 minutes for the Bundt) or until tester comes out clean. Re- move to a rack and cool to room temperature. Turn cakes (or cake) out. 7 Meanwhile, prepare the bourbon caramel. Combine sugar and water in medium saucepan over medium-high heat. Allow sugar to melt; do not stir. Bring to a boil; cook until mixture is amber (swirl pan to combine if browning un- evenly). Pour cream over (mixture will bubble and steam). Stir to combine and cook 1 minute longer to ensure caramel is dissolved. 8 Remove from heat; stir in salt and bourbon, then whisk in butter. Cool. Use at room temper- ature. (Bourbon caramel may be made 3 days in advance and kept in fridge. Bring back to room temperature before use.) 9 Serve slices of cake with a drizzle of the WHAT TO SERVE Dr. McGillicuddy’s Intense Butterscotch LCBO 398032 $19.95 A butterscotch liqueur seems like a no-brainer here. Mixed with coffee, this will be a delectable addition to such a yummy cake. Patron XO Cafe Tequila Liqueur LCBO 605048 $40.95 This tequila-based liqueur combines rich espresso fla- vour with hints of lime and smoky oak, enhancing the sweet and smoky flavours in the recipe. caramel. Serves 12

WHAT TO SERVE Leffe Brune LCBO 68049, 6 pk

$15.75 Enticing aromas of spice, along with roasted malts help to enhance the exotic flavours in this sublime soup. Eastdell Gamay Noir VQA LCBO 214890 $14.95 Subtle ripe fruit and spice flavours are an ideal combi- nation for this unique and flavourful dish. SMOKED PECAN POUND CAKE WITH BOURBON CARAMEL Smoke may seem a strange addition to des- sert but the flavours work brilliantly with dark sugars, warm spices like cinnamon, and especially with nuts. The combination of all of these things makes for an unforgettable pound cake. Enjoy a pecan half or two before you chop them up for your cakes. The method for the nuts alone is a boon to your entertaining ar- senal, simple and as good as can be. SMOKED PECANS 2 cups (500 mL) pecan halves 2 tbsp (30 mL) unsalted butter, melted Pinch salt 1 tbsp (15 mL) fine maple wood chips 3 sticks (12 oz/360 g) unsalted butter, softened, plus extra for greasing pans 3 cups (750 mL) cake & pastry flour 1 tsp (5 mL) baking powder ¼ tsp (1 mL) baking soda ½ tsp (2 mL) salt ¼ tsp (1 mL) cinnamon 1¾ cups (425 mL) firmly packed light brown sugar 5 eggs, room temperature 1½ tsp (7 mL) vanilla extract ¼ cup (60 mL) milk ¾ cup (175 mL) sour cream

BOURBON CARAMEL 2 cups (500 mL) sugar ¼ cup (60 mL) water 1 cup (250 mL) whipping cream ¼ tsp (1 mL) salt ¼ cup (60 mL) bourbon 2 tbsp (30 mL) unsalted butter

1 For the smoked pecans, cover smoking rack with foil if the holes in the rack are large; pierce foil all over with a toothpick. Toss pe- cans with butter and salt; arrange in a single layer over foil (or directly on rack).

88  FOOD & DRI NK WINTER 2018