LCBO Food & Drink Autumn 2023

Recipe Remix from page 57

All Together Now from page 106

4. Place beets on a large piece of foil, drizzle with olive oil and season with salt. Fold foil around beets tightly and create a tight seal. Place on baking pan and bake until tender when pierced with a knife, 45 to 60 minutes. 5. When cool enough to handle, trim, peel and cut into wedges. Place in a large bowl. Season with salt and pepper. Add half the dressing. Mix to combine. 6. To segment oranges, cut off a slice from the tops and bottoms. Using a sharp knife, cut off rinds and any white membrane. Cut between inner membranes to release orange segments. 7. To assemble salad, spread whipped goat cheese over a serving platter. Place arugula in a large mixing bowl and toss with remaining half of dressing. Arrange over goat cheese. Scatter beets and orange segments over aru gula. Top with toasted walnuts and basil leaves. Drizzle with any extra dressing left in bowls. Serves 4 to 6 WHAT TO SERVE Henri Bourgeois Les Baronnes Sancerre VINTAGES ESSENTIALS 542548, $38.95 Sauvignon Blanc is perfect for goat cheese and beets. This Sancerre has citrus and herbal tones, which harmonize with the dish’s ele ments. Crisp acidity refreshes the palate. WHIPPED CREAM When ready to serve cake, make whipped cream. Combine 1 cup (250 mL) heavy cream (35%), 2 tbsp (30 mL) granulated sugar and 1 tsp (5 mL) vanilla extract in bowl of a stand mixer fitted with whisk. Whisk on medium-high until cream holds stiff peaks. Serve with cake. PUFF PASTRY “OYSTER” CRACKERS 1. Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper. 2. Unroll 1 sheet of pre-rolled puff pastry (thawed in fridge) on a cutting board, leav ing it on the parchment paper it was packed with. Brush pastry with 2 tsp (10 mL) melted unsalted butter and sprinkle with flaky sea salt. Cut crackers into 1 1/4-inch (3-cm) squares. 3. Transfer to prepared baking sheet, leaving 1/4 inch (5 mm) space between each cracker. Lay another sheet of parchment paper on top to cover. Place another baking sheet on top. 4. Bake in oven until golden brown, about 20 minutes. Remove from oven and remove top baking sheet and parchment paper. Cool completely. Crackers will keep in an airtight container in a cool, dark spot for up to 5 days.

CRISPY PORK CRACKLINGS The best-quality pork cracklings are made with skin from the back, which is also easier to slice into consistent pieces. It’s important most of the fat has been trimmed away to prevent excess splattering—these will crackle and pop in the oven as they bake, so be careful when opening it to check their doneness. If you know a great butcher (and if you don’t, seek one out!), asking for pork skin is a welcome request as it’s a scrap that rarely gets used. 1 1/2 lbs (680 g) pork skin, cut from the back, with fat no more than 1/4 inch (5 mm) thick Salt, preferably Diamond Crystal kosher salt, to taste 1. Position racks in centre and bottom thirds of oven. Preheat to 400°F (204°C). Line two large, rimmed baking sheets with parchment. 2. Using a very sharp knife, cut pork skin into rectangles roughly 1/2 x 2 1/2-inch (1 x 6-cm) rectangles. Alternatively, the skin can be cut using sharp kitchen shears. 3. Bring a large pot of salted water to a boil. Add pork skin. Boil, stirring occasionally, until skin is tender when pierced with a knife, 15 to 17 minutes. Drain and rinse well under cold running water until cool to the touch. Transfer to a clean kitchen towel and pat dry. 4. Divide pork skin among prepared baking sheets. Season with salt, tossing to coat fully. Arrange in an even layer, ensuring pieces aren’t overlapping. Place a second piece of parchment overtop of each sheet to cover pork skin fully—this helps contain splattering. 5. Bake in centre and bottom thirds of oven, switching racks at the halfway point, until most popping subsides and skin is puffed and golden, 30 to 35 minutes. Turn off heat, then crack oven door open. Let stand 5 minutes. 6. Remove pans from oven and carefully discard top layer of parchment. Using tongs, transfer cracklings to a baking sheet lined with paper towel. Cool completely. Store in an airtight container at room temperature for up to 3 days. Serves 6 to 8 WHAT TO SERVE Brickworks Ciderhouse Queen Street 501 LCBO 413807, 473 mL, $3.60 Pork and apples are magic together, so, natu rally, cracklings are fantastic with apple cider. This mildly sweet version reduces the pork’s saltiness, resulting in a flawless pairing.

ROASTED BEET SALAD WITH ORANGES, WALNUTS & WHIPPED GOAT CHEESE Earthy beets, sweet oranges and peppery arugula are served atop a rich, creamy goat cheese spread for a sensational salad. If you don’t want to use all the spread, hold some back to smear on toasts. Everything can be prepped the day before, and then the salad can be quickly assembled right before serving. WHIPPED GOAT CHEESE 5 oz (140 g) goat cheese 1/2 cup (125 mL) full-fat sour cream (14%)

1/4 cup (60 mL) heavy cream (35%) 1 tbsp (15 mL) extra virgin olive oil Salt to taste DRESSING 3 tbsp (45 mL) extra virgin olive oil 1 tbsp (15 mL) white wine vinegar 1/2 tsp (2 mL) Dijon mustard Salt to taste

SALAD 1 lb (455 g) beets, about 3 medium-size 2 tbsp (30 mL) olive oil Salt and freshly ground pepper to taste 2 large navel oranges 3 cups (750 mL) packed baby arugula 1/4 cup (60 mL) roughly chopped toasted walnuts 1/4 cup (60 mL) loosely packed basil leaves 1. For the whipped goat cheese, place ingre dients in a large bowl. Using a hand mixer, blend on high until smooth, light and fluffy, 1 to 2 min utes. Cover and refrigerate until ready to use. 2. For the dressing, whisk ingredients in a small bowl until emulsified. Set aside. 3. For the salad, preheat oven to 425°F (218°C).

170 FOOD & DRINK AUTUMN 2023