LCBO Food & Drink Autumn 2021

Market share from page 47

TIP Scatter any of the following into flour when you add salt and cayenne. 2 tbsp (30 mL) finely chopped fresh sage leaves 2 tbsp (30 mL) chopped fresh rosemary sprigs 1 tbsp (15 mL) dried chili flakes 2 tbsp (30 mL) finely chopped dried cranberries WHAT TO SERVE When served chilled, the soft, juicy red fruit fla- vours, attractive pepper notes and balanced acidity provide a refreshing match to these small bites. Malivoire Gamay VQA VINTAGES ESSENTIALS 591313, $19.95 STILTON TOASTS Cut eight 1/3-inch (8-mm) thick slices from a baguette. Toast on a baking sheet in a 450°F (232°C) oven until light golden. Crumble enough Stilton or creamy blue cheese to measure 3/4 cup (175 mL). Place in a bowl and add 2 tbsp (30 mL) melted butter. Mash with a fork (mixture will not be smooth). Place a scant tablespoon (15 mL) on each toast. Use a fork to spread over slices, right to edges. Place on a baking sheet. Just before serving, place under broiler, watching closely, until cheese just starts to melt, about 2 minutes. ONTARIO 75 Locavores rejoice! This twist on a classic offers the perfect opportunity to show off home- grown ingredients such as craft gin, wild honey and sparkling wine. 1 oz local gin

SMOKED TROUT SALAD Fortunately, farm-raised fresh and smoked trout are sold at many markets now. We’ve made it the star of this starter salad. Since capers and chopped onions are smoked fish’s best friends, we’ve incorporated them right into the salad. 1/4 cup (60 mL) olive oil 2 tbsp (30 mL) cider vinegar or white balsamic vinegar 1 tsp (5 mL) Dijon mustard 1 tsp (5 mL) honey Generous pinch salt

NIPPY CHEDDAR COINS These appealing appetizers can be pulled from the cookie jar any time you want a flavour-forward nibble to serve with a glass of wine. They also make excellent hostess or

take-away gifts. Lucky guests! 1/2 cup (125 mL) unsalted butter, room temperature

2 tbsp (30 mL) drained capers 3 thin slices Spanish or red onion 10 cups (2.5 L) mixed salad greens 6 oz (170 g) smoked trout

1 tsp (5 mL) Dijon mustard, room temperature 1 cup (250 mL) packed grated extra-old white cheddar, about 3 oz (85 g) 1 cup (250 mL) all-purpose flour 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) cayenne (optional) 1 Cut butter into 4 pieces and place in a food processor fitted with a metal blade. Spoon Dijon on butter. Pulse until mixed. Sprinkle cheese over butter. Pulse until mixed in, scraping down sides when needed. Add flour. Sprinkle with salt and cayenne, if using (and other add-ins if desired; see TIP). Pulse until mixture becomes crumbly. Scrape down side, then whirl until a ball starts to form. Turn onto a lightly floured work surface and, using floured hands, form into 2 balls. 2 Place 1 ball on a sheet of waxed paper. Form into a 1 1/2 x 6 1/2-inch (4 x 16 cm) log. Running your finger over the log will help smooth it out. Roll up in waxed paper, then twist ends to seal. Repeat with remaining ball. Best to store in a firm-sided container. Refrigerate at least until cold or up to 4 weeks. Can also be sealed in plastic bags and frozen. 4 Remove a log from fridge. Slice into 1/4-inch (5 mm) thick rounds. Place at least 1 inch (2.5 cm) apart on an ungreased baking sheet. Bake, 1 sheet at a time, until edges start to brown, 10 to 12 minutes. Watch carefully near the end to avoid burning. Remove to a rack to cool. Repeat with remaining log. Store cooled cookies in a sealed container at room tem- perature or in refrigerator for up to a month. 3 To bake, preheat oven to 375°F (191°C).

1 In a bowl, whisk oil with vinegar, Dijon, honey and salt. Add capers. Cut onion slices in half or quarters. Separate and stir into dress- ing. You can use right away, but best to let sit for a few hours. Refrigerate if leaving more than a day. 2 Just before serving, combine greens in a large bowl. Add dressing and toss. Place on individual salad plates and arrange pieces of trout on top or flake overtop.

Serves 6

TURKEY MARKET TAGINE

TIPS + If you prefer chicken over turkey, use about 2 lbs (905 g) skinless boneless chicken breasts, cut into 3 pieces each, or skinless boneless thighs, cut in half. + For a heartier version, pick up 4 sausages, such as Oktoberfest, at the market. Slice into 1-inch (2.5-cm) pieces. Begin tagine by browning sausages in the oiled pan. Remove and brown turkey. Refrigerate sausages with browned turkey until vegetables have simmered 30 min- utes. Then add sausage, turkey and collected juices to vegetable mixture. + To make ahead, prepare tagine to the end of step 6. Pour in the saffron water, cover and refrigerate up to 1 day. Reheat, covered and stirring often, until it comes to a boil. Then stir in pears and olives and heat through.

1/2 oz freshly squeezed lemon juice 1/2 oz Honey Syrup (recipe follows) 3 to 4 oz local sparkling wine Lemon twist for garnish Lavender or thyme sprig for garnish

1 Pour gin, lemon juice and Honey Syrup into an ice-filled cocktail shaker. Shake until chilled. Using a julep strainer, pour into a Champagne flute or coupe. Top with sparkling wine. Rub edge of glass with lemon twist. Garnish with lavender sprig and lemon twist.

Makes 1 cocktail

HONEY SYRUP To create honey syrup, mix equal parts honey (preferably a local floral one) and water in a small bowl or container.

Makes about 45 coins

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AUTUMN 2021 FOOD & DRINK