Name: Grain | BC Liquor Stores
Ingredients: 1 tsp (5 ml) cornstarch 1 tsp (5 ml) Shaoxing cooking wine, divided 1 tsp (5 ml) salt, divided 1 tsp (5 ml) sugar, divided ½ tsp (2.5 ml) ground white pepper, divided 5 oz (140 g) pork shoulder, cut into thin strips 2 tbsp (30 ml) vegetable oil 2 garlic cloves, crushed 5 oz (140 g) sustainable prawns, deveined ½ bunch choy sum, cut into 1-in (2.5 cm) pieces, blanched and shocked in ice water 15 oz (425 g) ﬂat rice cakes (found at any Asian market) 2 tbsp (30 ml) soy sauce 2 tbsp (30 ml) oyster sauce 1 tsp (5 ml) sesame oil; ¼ cup (60 ml) oyster sauce ¼ cup (60 ml) soy sauce 3 tbsp (45 ml) sugar 1 tbsp (15 ml) vegetable oil 1 tbsp (15 ml) butter 2 tbsp (30 ml) minced garlic 1 cup (250 ml) shiitake mushrooms, stems removed and thinly sliced 1 x 15 oz (425 g) can straw mushrooms, halved 1 cup (250 ml) Chinese chives, cut into 1-in (2.5 cm) pieces 2 tbsp (30 ml) Shaoxing cooking wine 1 x 10½ oz (300 g) package yi mein noodles 2 green onions, julienned; 4 strips bacon, chopped 2 tbsp (30 ml) olive oil, divided 4 medium shallots, sliced 4 garlic cloves, minced 4 cups (1 L) cremini mushrooms, trimmed and sliced ¼ cup (60 ml) white wine 1 cup (250 ml) whipping cream 5 sprigs thyme, leaves only salt and pepper, to taste 1 lb (500 g) rigatoni 1 cup (250 ml) grated Parmigiano-Reggiano ½ small head radicchio, thinly sliced ½ lemon, juice only; Candied Citrus Slices, for garnish, recipe follows (optional) 1¼ cups (310 ml) salted butter, room temperature, plus extra for greasing 1½ cups (375 ml) almond ﬂour ¾ cup (175 ml) ﬁnely ground toasted pistachios, plus extra for garnish ¾ cup (175 ml) semolina ﬂour 1½ tsp (7 ml) baking powder 1½ cups (375 ml) + ⅔ cup (150 ml) granulated sugar, divided 1½ tsp (7 ml) + 1 tbsp (15 ml) ﬁnely grated lemon zest, divided 5 large eggs, beaten 1 tsp (5 ml) vanilla extract 3 tbsp (45 ml) + ⅓ cup (75 ml) freshly squeezed lemon juice, divided ⅓ cup (75 ml) freshly squeezed grapefruit juice; 2 cups (500 ml) ketchup 1 cup (250 ml) white vinegar 5 canned chipotle peppers, or to taste 2 tbsp (30 ml) molasses 1 tbsp (15 ml) Worcestershire sauce (optional; omit if vegetarian) ½ tbsp (7 ml) onion powder ¼ tsp (1 ml) salt 2 x 16 oz (500 ml) cans jackfruit 1 tbsp (15 ml) grapeseed oil 4 garlic cloves, minced, divided ¼ cup (60 ml) water ¼ cup (60 ml) mayonnaise or vegannaise 1 tbsp (15 ml) apple cider vinegar ½ tsp (2.5 ml) maple syrup 4 cups (1 L) coleslaw mix 2 tbsp (30 ml) butter or margarine, softened 4 brioche buns 4 pickles, sliced, to serve; 2⅓ cups (575 ml) granulated sugar, divided 1¼ cups (310 ml) water, divided 1 tbsp (15 ml) lemon juice ½-in (1.25 cm) piece fresh ginger, sliced 1 small bartlett pear ½ vanilla bean, halved lengthwise 1 cup (250 ml) red wine 1 tbsp (15 ml) + ½ cup (125 ml) unsalted butter, room temperature, divided, plus extra for greasing ¾ cup (175 ml) chopped dried ﬁgs ¾ cup (175 ml) chopped dried dates 1¼ cups (310 ml) boiling water 1 tsp (5 ml) baking soda 3 chai teabags 1½ cups (375 ml) all-purpose ﬂour 2 tsp (10 ml) baking powder ½ tsp (2.5 ml) kosher salt ¼ tsp (1 ml) ground cinnamon ¾ cup (175 ml) packed light brown sugar 3 large eggs, room temperature lightly sweetened whipped cream, for serving (optional); 5 tbsp (75 ml) grapeseed oil, divided 4 veal osso buco, each about 1-in (2.5 cm) thick, tied around middle kosher salt and black pepper, to taste 1½ tbsp (22 ml) all-purpose ﬂour 1 medium carrot, diced 1 stalk celery, diced 1 medium yellow onion, ﬁnely chopped, divided ½ tsp (2.5 ml) dried thyme leaves ½ tsp (2.5 ml) dried rosemary leaves 2½ garlic cloves, minced, divided 2 cups (500 ml) dry white wine, divided 2 cups (500 ml) canned plum tomatoes 6 cups (1.5 L) low sodium chicken stock, divided 1 bay leaf 1 large pinch saffron threads 1 cup (250 ml) millet 2 tbsp (30 ml) unsalted butter 6 tbsp (90 ml) ﬁnely grated Parmigiano-Reggiano ¼ cup (60 ml) chopped ﬂat-leaf parsley leaves 1 tsp (5 ml) ﬁnely grated lemon zest; ⅔ cup (150 ml) whole milk 2 tsp (10 ml) active dry yeast 3¼ cups (810 ml) all-purpose ﬂour, divided ½ cup (125 ml) dried cranberries ¼ cup (60 ml) roughly chopped candied orange peel (available at specialty grocery stores) ¼ cup (60 ml) roughly chopped dried apricots 2 tbsp (30 ml) brandy ¾ cup (175 ml) unsalted butter, room temperature, divided, plus extra for greasing ¾ cup (175 ml) raw cane sugar, divided 2 large eggs, room temperature ½ tsp (2.5 ml) ﬁne sea salt ½ tsp (2.5 ml) ground cardamom 1 tsp (5 ml) ground cinnamon ¼ tsp (1 ml) ground nutmeg ½ tsp (2.5 ml) ground allspice ⅓ cup (75 ml) marzipan, grated on large holes of a box grater ½ cup (125 ml) roughly chopped blanched almonds icing sugar, for garnish; TOMATO JAM 2 lbs (1 kg) cherry tomatoes, halved ½ cup (125 ml) dark brown sugar 2 tbsp (30 ml) apple cider vinegar 1 tbsp (15 ml) grated fresh ginger 1 tsp (5 ml) kosher salt ½ tsp (2.5 ml) ground cumin ¼ tsp (1 ml) to ½ tsp (2.5 ml) red pepper flakes, to taste RUGELACH 1 tsp (5 ml) poppy seeds 1 tsp (5 ml) white sesame seeds ½ tsp (2.5 ml) caraway seeds ½ tsp (2.5 ml) coarse sea salt ½ tsp (2.5 ml) dehydrated onion flakes ¼ tsp (1 ml) dehydrated garlic flakes 1 cup (250 ml) all-purpose flour ½ cup (125 ml) cold unsalted butter, cut into large cubes ½ cup (125 ml) cold cream cheese, cut into large cubes 1 pinch kosher salt 1 tbsp (15 ml) fresh bread crumbs 1 large egg ½ tbsp (7 ml) water; 2 tbsp (30 ml) + ¾ cup (175 ml) unsalted butter, room temperature, divided 8 oz (227 g) cream cheese, room temperature 3 cups (750 ml) icing sugar 2 tbsp (30 ml) Irish cream liqueur ½ cup (125 ml) packed light brown sugar 1 cup (250 ml) granulated sugar, divided 1 large egg 1 tbsp (15 ml) vanilla extract 2 cups (500 ml) all-purpose ﬂour 2 tsp (10 ml) cornstarch 1 tsp (5 ml) baking soda ¼ tsp (1 ml) kosher salt

Step 1

Instructions In a bowl, combine cornstarch, cooking wine, salt, sugar, pepper and pork shoulder. Allow to marinate for ½ hour. Heat a wok over high heat. Add vegetable oil and garlic and cook for about 30 seconds to 1 minute, or until fragrant. Add pork shoulder in a single layer and allow it to sit until bottom has browned, about 2 to 3 minutes. Turn meat over to cook other side for about 2 minutes. Add prawns and choy sum and stir-fry for another minute or two, or just until prawns start to turn pink. Add rice cakes, soy sauce and oyster sauce and stir-fry until everything is combined. Cover with a lid and cook just until rice cakes are soft, about 3 to 5 minutes. Add sesame oil and mix to combine. Serve on a warm platter. Email Recipe Print Recipe

Step 2

Instructions Cook yi mein according to package instructions and drain well. Set aside. Mix together oyster sauce, soy sauce and sugar. Set aside. Heat a wok over high heat. Add vegetable oil, butter and garlic and stir-fry just until fragrant, about 5 seconds. Add shiitake and straw mushrooms and stir-fry until cooked and lightly browned, about 3 to 4 minutes. Add chives and stir-fry just until chives are cooked, about 1 minute. Add cooking wine and mix, then add yi mein and sauce mixture. Stir-fry until noodles are hot and evenly mixed with sauce. Transfer noodles to a warm serving platter and garnish with green onions. Email Recipe Print Recipe

Step 3

Instructions In a large skillet, cook bacon over medium-high heat until brown and crispy, about 6 to 8 minutes. Remove from pan and set aside. Reserve 1 tbsp (15 ml) bacon fat in pan and discard remaining. Add 1 tbsp (15 ml) olive oil, shallot and garlic and sauté for 3 to 5 minutes, or until soft. Add mushrooms and cook until soft and some moisture has cooked out, about 6 to 8 minutes. Deglaze pan with wine and cook until fully reduced, about 3 minutes. Add cream and thyme and cook for 3 to 5 minutes, until cream has thickened. Return bacon to skillet. In a large pot, bring 8 cups (2 L) water to a rapid boil. Season lightly with salt. Cook rigatoni for 8 to 10 minutes, or until al dente. Reserve ½ cup (125 ml) pasta water, then drain rigatoni. Pour ¼ cup (60 ml) reserved pasta water into sauce, then stir in rigatoni and Parmigiano-Reggiano. Stir to coat. If you prefer a thinner cream sauce, add remaining ¼ cup (60 ml) pasta water and stir to coat. In a small bowl, dress radicchio with remaining 1 tbsp (15 ml) olive oil, lemon juice and salt and pepper. Divide pasta between bowls and top with radicchio salad. Email Recipe Print Recipe

Step 4

Instructions Prepare Candied Citrus Slices, if using. Preheat oven to 350 F (180 C). Line bottom of a 10-in (25 cm) round cake pan with parchment paper and generously butter sides of pan. Set aside. In a medium bowl, combine almond ﬂour, ground pistachios, semolina ﬂour and baking powder. Set dry ingredients aside. In bowl of a stand mixer, or using a hand-held mixer, beat 1¼ cups (310 ml) butter, 1½ cups (375 ml) sugar and 1½ tsp (7 ml) lemon zest until very light and ﬂuffy, about 5 minutes. Gradually add eggs and vanilla and beat until glossy, about 2 minutes. Add dry ingredients and 3 tbsp (45 ml) lemon juice and beat to combine, about 2 minutes, scraping down sides of bowl from time to time. Transfer batter to prepared pan and bake until golden brown, 45 to 50 minutes. Lightly press top of cake to test: it should be springy to touch when done. While cake is baking, prepare syrup. In a small saucepan over medium heat, combine remaining 1 tbsp (15 ml) lemon zest, ⅓ cup (75 ml) lemon juice, ⅔ cup (150 ml) sugar and grapefruit juice. Bring to a boil, stirring, then lower heat and simmer for 5 to 7 minutes, until syrup has reduced by about ⅓. Remove from heat. As soon as cake comes out of oven, spoon and brush syrup liberally over top and edges of cake. Allow syrup to drip down sides of pan. Cool cake completely before turning out. Garnish cake with crushed toasted pistachios and Candied Citrus Slices, if using, reserving any remaining syrup and citrus slices for use in cocktails, baking or salads. Cake will keep, covered, in refrigerator for up to 5 days. Email Recipe Print Recipe

Step 5

Instructions To make chipotle barbecue sauce, in a medium saucepan over medium-high heat, combine ketchup, white vinegar, chipotles, molasses, Worcestershire sauce, onion powder and salt and bring to a simmer, then reduce heat to medium-low. Cook, stirring occasionally, for 6 to 8 minutes. Allow to cool slightly, then transfer to a blender and blend until smooth. Drain jackfruit and rinse thoroughly in warm water. Cut out cores, then gently break apart with ﬁngers or slice along the grain into ⅛-in (0.25 cm) strips. In a large skillet over medium-high heat, heat oil. Add 3 minced garlic cloves and jackfruit. Sauté for 3 to 5 minutes, stirring occasionally. Stir in 1 to 2 cups (250 to 500 ml) barbecue sauce, as desired. Reserve any remaining sauce for serving; it will also keep in an airtight container in refrigerator for up to 1 week. Reduce heat to low and add ¼ cup (60 ml) water. Using back of a wooden spoon or a fork, gently break apart jackfruit to create a shredded texture. Continue to cook until sauce has thickened and jackfruit is the texture of pulled pork. Remove from heat. In a large bowl, mix together mayonnaise or vegannaise, apple cider vinegar and maple syrup. Add coleslaw mix and toss to coat. In a small bowl, mix butter or margarine with remaining minced garlic clove. Spread evenly inside burger buns. In a large skillet over medium-high heat, toast insides of buns, about 2 minutes, or until golden brown. To assemble, reheat jackfruit, if needed. Place a large scoop of jackfruit in each bun, adding more barbecue sauce, if desired. Top burgers with coleslaw and serve with sliced pickles. Email Recipe Print Recipe

Step 6

Instructions To make Pear Crisps, in a small saucepan, combine 1 cup (250 ml) sugar, 1 cup (250 ml) water, lemon juice and ginger and bring to a gentle boil over medium heat. Transfer to a large heatproof bowl and set aside to cool to room temperature. Using a mandolin or sharp knife, carefully cut pear into ⅛-in (0.25 cm) slices. Remove any seeds and submerge pear slices in sugar syrup. Allow to sit at room temperature for at least 4 hours or, even better, overnight. Preheat oven to 200 F (93 C). Place a wire rack on a baking sheet and top with a piece of parchment paper. Remove pear from syrup, letting any extra syrup drip off, then place in a single layer on parchment-lined rack. Bake, turning over every hour, until ﬁrm and crisped, about 4 to 6 hours. Turn off oven and prop open oven door with a wooden spoon, letting pear slices cool completely in oven. Once cooled, use for garnish or store in an airtight container in a cool, dry place for up to 2 days. To make Red Wine Caramel, scrape vanilla seeds from pod into a small saucepan, then add vanilla pod and wine. Bring to a boil over medium-high heat until wine is reduced to about ½ cup (125 ml), about 10 minutes. Remove from heat and discard vanilla pod. In a medium saucepan, stir together remaining 1⅓ cups (325 ml) sugar and ¼ cup (60 ml) water and bring to a boil over medium-high heat. Boil, without stirring, and washing down any sugar crystals that form on side of pan with a pastry brush dipped in cold water, until syrup turns pale golden, about 6 to 10 minutes. Continue to cook, swirling pan occasionally, until deep golden, about another 1 to 2 minutes. Remove from heat and carefully pour red wine reduction down side of pan into caramel. Take care, as it will steam and sputter. Return saucepan to medium-low heat and stir continuously until caramel is smooth and has thickened slightly, about 4 minutes. Remove from heat and stir in 1 tbsp (15 ml) butter. Set aside or transfer to an airtight container and refrigerate for up to 1 week. To make cakes, preheat oven to 350 F (180 C). Grease 10 cups in nonstick popover pans. In a medium bowl, stir together ﬁgs, dates, boiling water and baking soda. Add tea bags, submerging in mixture, and set aside for 10 minutes to soak. Discard tea bags. Meanwhile, in a small bowl, whisk together ﬂour, baking powder, salt and cinnamon. In bowl of a stand mixer ﬁtted with paddle attachment, cream together remaining ½ cup (125 ml) butter and brown sugar until pale and ﬂuffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Add ﬁg and ﬂour mixtures. Stir until just combined. Spoon batter into prepared cups until ¾ full. Place popover pans on a baking sheet and bake until a wooden skewer inserted in centre comes out clean, about 25 to 30 minutes. Allow cakes to cool about 10 minutes in pan before turning out onto a wire rack. Divide warm cakes onto serving plates. Drizzle with Red Wine Caramel and garnish with a couple of Pear Crisps and a dollop of lightly sweetened whipped cream, if desired. Serve immediately. Any extra cakes can be frozen. Allow to cool completely, wrap well in plastic wrap or an airtight container, and freeze for up to 1 month. To thaw, leave out at room temperature for several hours, warming in a 300 F (150 C) oven for 5 to 8 minutes before serving, if desired. Email Recipe Print Recipe

Step 7

Instructions To make Osso Buco, in a large sauté pan or small Dutch oven, warm 3 tbsp (45 ml) oil over medium heat. Generously season veal with salt and pepper, then sprinkle ﬂour all over and pat into meat. Place veal in pan and brown well on both sides, about 2 minutes per side. Remove to a plate and set aside. Add carrot, celery and half the onion to pan over medium heat, and cook, stirring often, until onion has softened and is transparent, about 4 minutes. Stir in thyme, rosemary and 1 clove minced garlic, then add 1 cup (250 ml) white wine and cook until wine is reduced by half, about 5 minutes. Add tomatoes and crush with a fork or potato masher, then add 2 cups (500 ml) stock and bay leaf. Bring to a simmer, then nestle veal into sauce. Cover, reduce heat to low and gently simmer until veal is tender, about 75 to 90 minutes. Check occasionally to make sure veal is at least ¾ covered with liquid; if not, simply top up with water. Once done, remove and discard bay leaf and gently transfer veal to a plate with a slotted spoon and set aside. Pour remaining sauce into a large bowl. Allow to sit for 5 minutes, then spoon as much fat off top as possible. Wipe out sauté pan or Dutch oven and pour sauce back in. Bring to a boil over high heat. Cook, stirring often, until thickened, about 8 to 10 minutes. Cut string off veal and return meat to sauce. Remove from heat, cover and keep warm. To make “Risotto”, in a small saucepan, bring remaining 4 cups (1 L) stock to a simmer over medium heat. Add saffron, remove from heat and set aside to steep. In a medium saucepan, warm remaining 1 tbsp (15 ml) oil over medium heat. Add remaining onion and one minced garlic clove. Cook, stirring often, until softened, about 4 minutes. Add millet and let cook, stirring often, until starting to toast, about 2 minutes. Stir in remaining 1 cup (250 ml) wine and let cook for 1 minute. Add warm stock, about ½ cup (125 ml) at a time, stirring often, adding more stock once it has been absorbed; this will take about 30 minutes total. Once millet is al dente, remove from heat and stir in butter and Parmigiano-Reggiano. Season to taste with salt and pepper. In a small bowl, combine parsley, lemon zest and remaining half minced garlic clove to make gremolata. Set aside. To serve, spoon “Risotto” into four shallow bowls. Top each serving with a piece of osso buco and spoon sauce over top. Sprinkle with gremolata and serve. Email Recipe Print Recipe

Step 8

Instructions In a small saucepan, heat milk until just starting to steam. Remove from heat and pour into a medium bowl. Cool to about 110 F (43 C), and whisk in yeast and ½ cup (125 ml) ﬂour. Cover bowl with a clean tea towel and set aside for at least 10 minutes. Meanwhile, wipe out saucepan used to heat milk and in it combine cranberries, candied orange peel, apricots and brandy. Warm gently over medium-low heat until just starting to steam. Remove from heat and set aside, allowing fruit to soak and cool to room temperature. In bowl of stand mixer ﬁtted with paddle attachment, cream together ½ cup (125 ml) butter and ½ cup (125 ml) sugar until light and ﬂuffy, about 4 minutes. Beat in eggs, 1 at a time, followed by salt and cardamom, until thoroughly combined. Add yeast mixture and another ½ cup (125 ml) ﬂour. Mix on low until dough just comes together, about 30 seconds. Switch to dough hook attachment and add remaining 2¼ cups (560 ml) ﬂour, ½ cup (125 ml) at a time, mixing on low speed until a soft dough forms. Knead on low speed for 5 minutes. Remove dough hook, cover mixing bowl with a tea towel and allow to rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, in a small bowl, whisk together remaining ¼ cup (60 ml) sugar with cinnamon, nutmeg and allspice. Set aside. Tip out dough onto a lightly ﬂoured surface and roll into a 12 x 16-in (30 x 41 cm) rectangle. Spread remaining ¼ cup (60 ml) softened butter evenly over entire surface of dough. Sprinkle sugar mixture evenly over butter, then sprinkle on crumbled almond paste, almonds and soaked fruit. Starting from a short end, tightly roll dough into a log. Using a sharp knife, cut dough into 12 sections, each roughly 1-in (2.5 cm) thick. Generously butter two 13 x 18-in (33 x 46 cm) rimmed baking sheets. Place 6 buns on each sheet and cover loosely with plastic wrap. Refrigerate overnight (12 to 16 hours). When ready to bake, allow buns to rise in a warm place for about 1½ hours, or until doubled in size. Position oven racks in upper and lower thirds of oven. Preheat to 350 F (180 C). Discard plastic wrap and bake buns, rotating once halfway through baking time, until golden brown, about 22 to 25 minutes. Dust with icing sugar and serve warm. Buns are best served on day they are made, but can be stored in an airtight container in refrigerator for up to 2 days. To reheat, place in a 275 F (140 C) oven until warmed through, about 5 to 10 minutes. Email Recipe Print Recipe

Step 9

Instructions To make tomato jam, in a medium, heavy-bottomed saucepan or Dutch oven, combine tomatoes, sugar, vinegar, ginger, salt, cumin and pepper flakes. Stirring constantly with a wooden spoon or heatproof spatula, bring to a boil over medium-high heat. Reduce heat to medium-low and gently simmer, stirring often, until thick and jammy, about 2 hours. To test if jam is done, run a spoon along bottom of pot through jam; it is done if no liquid fills in the path. Transfer to an airtight container. Cool at room temperature before sealing and refrigerating. Jam will keep, refrigerated, for up to 2 weeks. To make rugelach, in a small bowl, whisk together poppy seeds, sesame seeds, caraway seeds, sea salt and dehydrated onion and garlic. In a food processor fitted with steel blade attachment, pulse together flour, butter, cream cheese and kosher salt until just combined, about 4 or 5 pulses. Then let processor run until a shaggy dough ball forms, about 1 minute. Transfer dough to a lightly floured sheet of plastic wrap. Lightly flour hands and gently form dough into a disc, wrap and refrigerate for 1 hour. Place oven rack in middle of oven and preheat to 375 F (190 C). Stack 2 rimmed baking sheets and line top 1 with parchment paper. Set aside. On a lightly floured surface, roll dough into an 11-in (28 cm) circle, using a dinner plate and paring knife to trim edges. Using an offset spatula, spread ⅓ cup (75 ml) tomato jam over surface of dough, leaving a ½-in (1.25 cm) border. Sprinkle bread crumbs evenly over filling. Using a sharp knife or pizza cutter, cut disc into 12 equal wedges. Starting from wide end of each long triangle, roll up and press on pointy end to seal. Place seam-side down on prepared baking sheet. Repeat with remaining triangles, working quickly and placing rugelach about 2-in (5 cm) apart. Transfer baking sheet to freezer for at least 20 minutes. At this point, if desired, rugelach can be frozen hard, then transferred to an airtight container for up to 6 months. Defrost in refrigerator overnight before proceeding. When ready to bake, in a small bowl, whisk together egg and water. Using a small pastry brush, brush surface of cookies with egg wash. Lightly sprinkle seed mixture evenly over surface of cookies; you will have extra left over to use elsewhere. Bake until browned and flaky, about 25 to 30 minutes. Leaving rugelach on parchment, transfer to a wire rack to cool completely, about 1 hour. Rugelach may be stored in a cool place in an airtight container, layered between sheets of wax paper, for 1 to 2 days, or will keep refrigerated for up to 2 weeks. If storing in refrigerator, warm gently in a 275 F (140 C) oven for a few minutes before serving. Email Recipe Print Recipe

Step 10

Instructions To make frosting, in bowl of stand mixer ﬁtted with paddle attachment, beat 2 tbsp (30 ml) butter and cream cheese until smooth. Add icing sugar and Irish cream and mix until well combined. Transfer to an airtight container, cover and refrigerate until ready to use. Frosting may be made up to 1 week in advance. Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside. In clean bowl of stand mixer ﬁtted with paddle attachment, cream together remaining ¾ cup (175 ml) butter, brown sugar and ½ cup (125 ml) granulated sugar until light and ﬂuffy, about 4 minutes. Add egg and vanilla and mix until well combined. In a medium bowl, whisk together ﬂour, cornstarch, baking soda and salt. Add to ingredients in bowl of mixer and mix on low until well combined. Place tablespoon-sized balls of dough on lined baking sheets. Refrigerate for 15 minutes, then bake until edges just start to brown, 8 to 10 minutes. Allow cookies to sit for 2 minutes on sheet before transferring to a wire rack to cool completely. Cookies may be stored in an airtight container in refrigerator for up to 1 week, or frozen for up to 1 month. When ready to serve, place remaining ½ cup (125 ml) granulated sugar in a small bowl. Spread 1 heaping tbsp (about 15 ml) frosting onto each cookie, then press into granulated sugar, coating frosting. Place on an unlined baking sheet, sprinkle a little extra sugar over top of each cookie and, using a kitchen torch placed very close to cookies, caramelize sugar. Set aside to cool a few minutes before serving. Email Recipe Print Recipe