It’s cold, it’s snowy, and it’s dark before 5 p.m.
What better way to warm things up in the dead of winter than by stuffing your face with carbs, meat, sugar and cream?
With so many Canadian cities offering up prix fixe restaurant promotions this time of year, it’s a little easier to get out from under the fleece blankets, brave the nasty weather and chow down.
Deep Dish was invited to dine in at The Shore Club this week as part of Toronto’s 14-day foodie dream Winterlicious (Jan 30- Feb. 12), where participating restaurants offer menus of three-course meals at fixed prices.
The Shore Club’s laid-back downtown location (a second one is in Ottawa) features a cocktail bar and dining area. Patrons are offered a large seafood and beef selection on the menu. Old standbys like steak, lobster, salmon and prawns get punched up a notch with macadamia nut crusts, vanilla batters and cilantro-citrus marinades.
The restaurant’s Winterlicious menu paid homage to its regular fare – a mix of familiar comfort food (steak, potatoes, fries, sticky toffee pudding) with upscale twists.
For my appetizer I chose the arugula beet salad. It was a nice combination of bitter greens and sweet beets topped with a creamy goat cheese and an acidic balsamic reduction to pull it all together.
My main course included a hearty New York Striploin (medium-rare) with blue cheese emulsion garnished with chopped tomatoes and basil. The Lyonnaise potato, which is sliced potatoes with herbs and caramelized onions, came with the steak.
And for dessert, I went with the tart key lime pie with graham cracker crust and whipped cream.
Fellow Deep Disher Ling Hui had the sticky toffee pudding with buttery warm caramel sauce and a dollop of ice cream that she described as “filling,” “dense” and an appropriate dessert for a cold winter day.
I made a batch of The Shore Club’s sticky toffee pudding myself last weekend and even though it messed up my kitchen a lot in preparation (I had batter everywhere because I only had a hand-mixer) it was really easy to make and tasted delicious. This recipe makes a lot of cake and sauce, so either wait for when you have company over – or cut the original recipe in half.
Sticky Toffee Pudding(Serves 24)
450 gr. Dry Dates
3.5 cups of Water
2 tsp. Baking Soda
1 lb. Soft Butter
680 gr. Brown Sugar
680 gr. All Purpose Flour
2.5 tsp. Baking Powder
1 lb. Butter
700 gr. Brown Sugar
1 lt. 35% Cream
Cream butter and brown sugar, in a mixer with the paddle attachment add the eggs one at a time. In a sauce pan, mix date and water and bring to a boil, remove from heat and add baking soda. Set aside. Add the date mixture to the butter mixture, and blend for 3-4 minutes. Mix the flour and baking powder together and mix with date batter.
Preheat oven to 350 deg. F., and bake for approx. 30-35 minutes.
Melt butter and sugar, pour the cream and bring to a boil, serve hot.
Top it with ice cream. You won’t regret it.