LCBO Food & Drink Autumn 2022

SEAFOOD & SQUASH GUMBO

and warm orange blossom honey, it’s a showstopper of a dessert. Orange flower water is available at some cake decorating and bulk food shops, as well as Middle Eastern grocers. PUMPKIN PURÉE 1 pie pumpkin (sugar pumpkin), about 3 1/2 lbs (1.59 kg) 2 tbsp (30 mL) pure maple syrup 1 1/2 tsp (7 mL) cinnamon 2 cups (500 mL) whole milk 2 tbsp (30 mL) unsalted butter 1/3 cup (80 mL) semolina 2 tbsp (30 mL) orange blossom water 2 large eggs 2 large egg yolks 1/4 cup (60 mL) sugar 1 tsp (5 mL) vanilla extract 1/3 cup (80 mL) unsalted butter, melted 10 phyllo sheets, thawed 1/4 cup (60 mL) walnut pieces 1/3 cup (80 mL) orange blossom honey, warmed 1. To make pumpkin purée, preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. 2. Trim each end of pumpkin. Cut into quarters and scoop out seeds. Place on baking sheet and drizzle evenly with maple syrup. Bake until pumpkin is soft, 20 to 25 minutes. 3. Place pumpkin, with skin still on, in a blender. Purée until creamy, stopping to scrape down bowl, if necessary. Transfer to small bowl. Stir in cinnamon and set aside. 4. Heat milk in a medium saucepan until it just comes to a boil. Remove from heat and set aside. In another medium saucepan, melt butter over medium heat. Add semolina and stir until lightly golden, 5 to 6 minutes. Whisk in hot milk. Continue whisking until it has thickened, 6 to 7 minutes. (If there are lumps, smooth them out with the back of a spoon and continue to whisk.)

3. Heat 1 tbsp (15 mL) olive oil in a large Dutch oven over medium high heat. Add sausage and cook, stirring occasionally, until browned, 3 to 4 minutes. Remove and set aside. 4. Reduce heat to medium. Add remaining 2 tbsp (30 mL) olive oil and butter. When butter has melted, whisk in flour. Cook, whisking often, until roux is dark golden, 5 to 6 minutes. Add onions, celery, peppers and 1/2 cup (125 mL) roasted squash. Sauté until vegetables have slightly softened and squash has broken down, 6 to 7 minutes. Stir in garlic, thyme, sausage and Cajun seasoning. Cook 2 minutes. Add vegetable broth and bay leaf. Raise heat to high. When it comes to a boil, reduce heat to maintain gentle simmer. Cook, stirring occasionally, until vegetables are soft and gumbo has thickened, about 25 minutes. Add shrimp. Cook until shrimp are opaque, about 2 minutes. Turn off heat and stir in spinach and remaining squash. Taste for salt, though the Cajun seasoning may be enough. 5. Ladle into warmed shallow bowls. Sprinkle with green onions and parsley. Serve with rice. [ WHAT TO SERVE ] Bougrier Vouvray Chenin Blanc LCBO 253229, $15.95 Vouvray is appreciated for its crisp acidity, which will balance the dish’s richness. This wine’s off-dry nature softens the spice in the gumbo, providing an unforgettable food-pairing experience. CYPRIOT PUMPKIN PIE This new twist on pumpkin pie was inspired by bougatsa, a popular Greek Cypriot dessert and breakfast pastry. Semolina pumpkin custard flavoured with orange blossom and cinnamon is nestled into a crispy, buttery phyllo crust. Finished with walnuts Serves 4 to 6

5. Remove from heat and stir in orange blossom water and 2 cups (500 mL) pumpkin purée (save the rest in an airtight container for another use, refrigerated up to 1 week or frozen up to 6 months). Let cool 5 minutes, stirring occasionally. 6. In a mixing bowl, whisk eggs, yolks, sugar and vanilla until fluffy, about 1 minute. Whisk egg mixture into semolina mixture until combined. 8. Brush bottom and sides of a 9-inch (23-cm) springform pan with melted butter. Lay phyllo sheets on clean, dry cutting board. Working quickly so phyllo won’t dry out, brush phyllo with butter. Place in pan so phyllo covers bottom of pan tightly and is overlapping sides of pan. Repeat with 9 more sheets, placing them at different angles so it’s roughly even. 9. Pour pumpkin filling inside phyllo and spread out evenly. Fold overlapping phyllo over outer edge of filling, crinkling it decoratively. Brush phyllo edges with remaining butter. 10. Bake until phyllo is golden and filling has set, 45 to 55 minutes. Remove from oven. When cool enough to handle, carefully remove from pan and transfer to a serving dish. Cool to room temperature. 11. Heat a small frying pan over medium heat. Add walnuts and cook, stirring occasionally, until browned and fragrant, about 5 minutes. Transfer to a small plate. Cool slightly and roughly chop. 7. Place rack in centre of oven. Preheat oven to 350°F (177°C).

Loaded with shrimp, sausage and vegetables, this hearty gumbo is perfect for the first chilly autumn nights. Sweet, nutty carnival squash gives it a fall twist, and its skin is edible, which adds a nice textural element to the dish. If carnival squash isn’t available, substitute acorn squash. SQUASH 1 carnival squash, about 1 1/2 lbs (680 g) 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) smoked paprika GUMBO 3 tbsp (45 mL) olive oil, divided 4 links fresh chorizo sausage, about 1 1/4 lbs (565 g), frozen 30minutes then cut into 1/2 -inch (1-cm) thick rounds 1/4 cup (60 mL) unsalted butter 1/3 cup (80 mL) all-purpose flour 1 cup (250 mL) finely diced cooking onion 2 celery stalks, sliced 1/4 -inch (5-mm) thick, about 1 cup (250mL) 1 large red bell pepper, cut into 1/2 inch (1-cm) pieces, about 1 1/4 cups (310 mL) 2 tbsp (30 mL) minced garlic 2 tbsp (30 mL) fresh thyme leaves 2 tbsp (30 mL) Cajun blackened seasoning 4 cups (1 L) vegetable broth 1 bay leaf 3/4 lb (340 g) jumbo (21-25 count) shrimp, peeled, deveined 2 cups (500 mL) baby spinach, packed 1/3 cup (80 mL) thinly sliced green onions 1/3 cup (80 mL) finely chopped Italian flat-leaf parsley Steamed long-grain rice for serving 1. Place rack in centre of oven. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. 2. Halve, seed and cut squash into 1/2 -inch (1-cm) cubes. Place in mixing bowl and toss with oil and smoked paprika. Place on baking sheet. Bake until just tender, 15 to 20 minutes. Remove from oven.

12. Sprinkle walnuts evenly over pie and drizzle with honey.

Serves 8 to 10

164 FOOD & DRINK AUTUMN 2022

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