Sweet Nostalgia
Posted on: July 8, 2023
Love those childhood flavours? How about with a twist?! This Summer, beverages and desserts are bringing the old school. The nostalgic feelings you get from cracking open a root beer, or a cream soda have returned—some are the same retro brands, some the same flavours, but now infused with vodka. Pies and tarts created with classic ingredients that will have you reminiscing the days of campfires and sandwiches with your little friends. LCBO has the grown-up way to return to your childhood one sip, and sweet bite at a time.
Get a bright, refreshing taste of tropical delight with Tahiti Treat Fruit Punch Soda & Vodka. It gives you all the taste of Tahiti Treat with a boost of flavour blended with vodka! Can’t you see yourself sitting poolside with this bold and fruity beverage? Enjoy this sweet drink chilled or over ice.
Creamsicle, an ice cream covered in a cool coating of orange flavored sherbet is a favorite loved for generations. Smirnoff Ice Creamsicle Blast is made with real vodka, orange flavour and a hint of vanilla. Tangy with light carbonation, it is convenient and ready to serve, the perfect refreshment on a hot summer day.
The beloved rich, dark, and complex flavour in root beer is found in SoCIAL LITE Root Beer Craft Seltzer, a convenient vodka soda format. SoCIAL LITE, created by four friends in Whitby, Ontario, is one of Canada’s favourite vodka soda companies. Their craft seltzer has plenty of true root beer taste with zero sugar. Also, their Social Lite Cream Soda Craft Seltzer encompasses the aromas and flavours of cream soda along with subtle carbonation, and premium vodka, giving a refreshingly crisp finish.
When it comes to desserts, the LCBO has two recipes that will have you remembering all the fun you had back in the day—s’mores and PB & J, anyone?
S’MORES SLAB PIE
INGREDIENTS:
CRUST
2 ¼ cups (560 mL) graham cracker crumbs
⅓ cup (80 mL) sugar
¾ cup (175 mL) unsalted butter, melted
FILLING
1 cup (250 mL) evaporated milk
2 tsp (10 mL) instant coffee
14 oz (395 g) semi-sweet chocolate, chopped
¼ cup (60 mL) unsalted butter, softened
TOPPING
½ cup (125 mL) sugar
½ cup (125 mL) corn syrup
¼ cup (60 mL) water
2 egg whites
½ tsp (2 mL) cream of tartar
2 tsp (10 mL) vanilla
PREPARATION:
1. For the crust, lightly spray a 9 x 13-inch (23 x 33-cm) baking pan with oil and line bottom and sides with parchment paper, leaving
overhang on all sides. In a large bowl, stir graham crumbs with sugar. Pour in butter. Mix until it resembles wet sand. Using a measuring cup, firmly press mixture evenly into pan to cover bottom and 1 inch (2.5 cm) up sides. Freeze until firm, about 1 hour.
2. For the filling, stir evaporated milk and instant coffee in a medium saucepan over low heat. Add chocolate. Cook, stirring occasionally, until chocolate has melted and mixture is smooth,
8 to 10 minutes. Stir in butter until melted. Transfer mixture to a bowl. Refrigerate for 30 minutes, stirring halfway through. Spoon into firmed crust and smooth top. Refrigerate until set, about 1 hour.
3. For the topping, bring sugar, corn syrup and water to a boil in a small saucepan. Cook for 3 minutes without stirring. In bowl of a stand mixer fitted with whisk,
beat egg whites and cream of tartar until soft peaks form. With motor running on medium speed, slowly pour in hot sugar mixture. Raise speed to high and whip until mixture has slightly stiffened and sides of bowl are almost completely cool to the touch, about 8 minutes. Add vanilla during last minute of whipping.
4. Dollop marshmallow topping over chocolate filling to cover. Using a kitchen torch, lightly toast the marshmallow topping before serving. (You could also briefly run it under the broiler, watching it the whole time. Just make sure all the chocolate is completely covered by fluff.) Remove pie from pan and cut into squares to serve.
Serves 12 to 14
Recipe source: LCBO
PB & J CHEESECAKE TART
INGREDIENTS:
CRUST
1 ½ cups (375 mL) pretzel crumbs
⅓ cup (80 mL) granulated sugar
½ cup (125 mL) unsalted butter
FILLING & GARNISH
½ cup (125 mL) heavy cream
1 block (250 g) Philadelphia-style cream cheese, at room temperature
⅔ cup (150 mL) smooth peanut butter (not natural)
½ cup (125 mL) sugar
2 tsp (10 mL) vanilla extract
½ cup + 2 tbsp (125 mL + 30 mL) good-quality raspberry jam, divided
¼ cup (60 mL) coarsely chopped peanut brittle
PREPARATION:
1. For the crust, line bottom of a 9-inch (23-cm) fluted tart pan with a circle of parchment paper—lightly oil paper so it adheres to pan bottom.
2. In a large bowl, mix pretzel crumbs and sugar until combined. In a small saucepan, melt butter over medium-high heat. Once fully melted, continue cooking until light golden brown with a slightly nutty smell, 2 to 3 minutes. Stir butter into pretzel mixture until mixture has the consistency of wet sand. Using a measuring cup, press mixture firmly into bottom and 1 inch (2.5 cm) up sides of prepared pan. Freeze until set, about 1 hour.
3. For the filling, place cream in a medium mixing bowl. With an electric hand mixer, whip until stiff peaks form. In a large bowl, beat
cream cheese and peanut butter until smooth. Add sugar and vanilla, and beat until sugar is dissolved. Gently fold in whipped cream until no white streaks remain.
4. Spread 1/2 cup (125 mL) jam in bottom of crust. Top with cream cheese mixture and smooth out top.
5. To garnish, place remaining jam in a microwave-safe bowl and heat until runny, about 30 seconds. Drizzle over tart. Sprinkle with peanut brittle pieces. Refrigerate until set, about 4 hours. Tart will keep, covered and refrigerated, for up to 5 days.
Serves 8
Recipe source: LCBO
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