LCBO Food & Drink Holiday 2020

Easy holiday hosting from page 114

5 large dry-pack (preservative-free) scallops 1 Thai chili, thinly sliced (optional) 1 tbsp (15 mL) finely sliced tender herbs (see headnote) 1 tsp (5 mL) olive oil 1 tbsp (15 mL) crispy shallots 1 To make the dressing, combine all ingredi- ents in a small bowl. Pour into a medium-size serving platter with a lip to contain dressing. 2 Slice each scallop into 4 thin coins. Ar- range over dressing on platter; top with chili (if using) and herbs. Drizzle with olive oil and scatter shallots over. Serve at once. CANDIED FRUIT & NUT PALMIERS These simple treats can be eaten alone, with strong black coffee, or tucked into a bowl of good vanilla ice cream drizzled with your favourite liqueur, or my favourite, Cremovo Marsala (see p. 121). Use the best maraschino cherries you can find and definitely not the neon red ones—a general rule of thumb is that the darker the cherry, the better the quality. 1/3 cup (80 mL) chopped maraschino cherries 1/4 cup (60 mL) mixed candied fruit 1/4 cup (60 mL) roasted, unsalted almonds 1 tbsp (15 mL) maraschino liquid 10 x 10-inch (25 x 25-cm) sheet puff pastry Flour for dusting 1/4 cup (60 mL) sugar Serves 6 1 Combine cherries, fruit, almonds and mar- aschino liquid in a food processor; work into a fine paste, scraping bowl as necessary. 2 Unroll pastry on a lightly floured surface. Spread fruit mixture evenly from edge to edge with an offset spatula. 3 Starting at one edge, roll pastry up tightly towards centre, stopping at the halfway point. Roll opposite edge up in the same way towards centre until the 2 rolls meet. Brush contact point with a little water and gently squeeze rolls together to attach; freeze for 30minutes. 4 Preheat oven to 425°F (220°C). 5 Place sugar in a small bowl. Cut pastry into slices a scant 1/2 inch (1 cm) thick. Dip both sides of cookies in sugar and arrange on a large baking sheet lined with parchment. Bake 12 minutes, turn over and bake an additional 6 to 8 minutes or until golden.

ROASTED PEPPER &WALNUT SALAD Beware jarred roasted peppers here. They can be quite vinegary. Your best bet is to pur- chase from an olive or deli bar—the peppers there tend to be less acidic. Use the largest container—it’s 4 cups (1 L) so underfill by a quarter. If jarred peppers are all you can get, you’ll need a 1 L container or multiple jars that roughly equal that. Once drained, you should have the indicated measure of peppers. 3 cups (750 mL) roasted red peppers 1/3 cup (80 mL) roughly chopped pitted green olives 1 clove garlic, finely chopped or grated 1 cup (250 mL) toasted walnut halves, roughly chopped 2 tbsp (30 mL) chopped cilantro 1 cup (250 mL) loosely packed parsley leaves, chopped 1/3 cup (80 mL) olive oil 1 tbsp (15 mL) pomegranate molasses Salt and pepper to taste 1 Remove the seeds from the peppers and cut into strips. Place in a colander and rinse under cool water. Blot dry with paper towel and tip into a salad bowl. 2 Add all remaining ingredients except the salt and pepper; toss to combine. Season to taste. SCALLOP CRUDO Preservative-free dry-pack scallops are expen- sive. This treatment stretches a precious ingre- dient by enrobing it in a flavourful, statement-­ making dressing that lets your guests know they’re about to eat well. Crispy shallots are available premade in many Asian shops but if not available where you are, add a small thinly sliced shallot to the dressing. Use whatever tender herbs you have on hand—basil, cilantro, chives, chervil, mint or a combination. Serves 6

SPICY OLIVE, TURKEY & VEGETABLE COUSCOUS After eating in abundance over the holidays, this refreshing couscous salad makes for a nice reprieve from heavy dishes. 4 cups (1 L) cooked couscous (as per pkg instructions) 1 tsp (5 mL) curry powder (added to couscous preparation) Zest of 1 lemon, finely grated Juice of 1 lemon 1/3 cup (80 mL) olive oil 1/2 cup (125 mL) feta cheese, crumbled (or to taste) 2 to 3 cups (500 to 750 mL) cooked turkey, shredded 3/4 cup (175 mL) spicy marinated olives, pitted and coarsely chopped (see TIP) 1 cup (250 mL) marinated, quartered artichokes, drained 2 cups (500 mL) baby spinach, coarsely chopped Salt 1 When preparing couscous add curry pow- der to the cooking liquid. 2 In a large bowl, stir together lemon zest, juice, olive oil and feta cheese. 3 Fold in couscous to coat with dressing. Fold in turkey, olives, artichokes and spinach to mix well. Season with salt if needed. Serves 4 TIP  If you can’t find spicy marinated olives you can use regular green pitted olives and add your favourite hot sauce, peperoncini or sambal oelek to the dish for some spice. WHAT TO SERVE Mirror the couscous’s light body and assertive flavours with a wine possessing a similar profile: Sauvignon Blanc. A lively New Zealand Savvy fits perfectly. Marlborough Ridge Sauvignon Blanc LCBO 15513, $13.95

DRESSING 1/4 cup (60 mL) tangerine juice 2 tbsp (30 mL) lime juice 1 tsp (5 mL) finely grated ginger 1 tsp (5 mL) Japanese soy sauce 1 tsp (5 mL) white wine vinegar Pinch salt

Makes about 24 cookies

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HOLIDAY 2020 FOOD & DRINK