LCBO Food & Drink Holiday 2020

BALSAMIC & OLIVE OIL DIP This balsamic and olive oil dip pairs perfectly with the monkey bread, but also makes for a delicious dip with any crusty bread. The addi- tional step of heating the olive oil really allows the flavours to come through. 1 cup (250 mL) extra virgin olive oil 4 cloves garlic, minced 1 tbsp (15 mL) dried oregano 1/2 tbsp (7 mL) dried basil

1 1/2 tbsp (22 mL) apple cider vinegar 2 tbsp (30 mL) water

1 tbsp (15 mL) fresh dill, roughly chopped 1 tbsp (15 mL) fresh thyme, roughly chopped 1 tbsp (15 mL) fresh parsley, roughly chopped 1 tbsp (15 mL) fresh basil, roughly chopped

1/2 tsp (2 mL) lemon zest Salt and pepper to taste

1 Soak cashews for a minimum of 4 hours or overnight. Drain and transfer to a powerful blender or food processor. 2 Add the olive oil, garlic, nutritional yeast (if using), lemon juice, cider vinegar and water. Blend on high speed in 30-second increments, scraping down the edges in between. Continue blending until mixture is smooth. If mixture ap- pears thick, add 1 tbsp (15 mL) additional water at a time until desired consistency is reached. 3 Transfer to a mixing bowl, fold in the herbs and lemon zest. Season with salt and pepper to taste. 4 Transfer to a glass jar with an airtight lid. Re- frigerate until ready to use. Keeps up to 1 week.

CASHEW HERB VEGAN CREAMCHEESE This recipe features the creaminess of a tra- ditional cream cheese, with none of the dairy. The smooth and creamy texture is achieved by soaking the cashews overnight. The addition of the nutritional yeast will provide a mild cheese flavour to the spread, but is entirely optional. Feel free to use whatever variety of fresh herbs you have on hand! 1 1/2 cups (375 mL) raw cashews, soaked overnight in water 1 tbsp (15 mL) extra virgin olive oil 2 cloves garlic, minced 1 tbsp (15 mL) nutritional yeast (optional) 1 tbsp (15 mL) lemon juice, freshly squeezed

1/4 tsp (1 mL) red pepper flakes 1/3 cup (80 mL) balsamic vinegar Salt and black pepper to taste

1 In a large skillet over low heat, stir together the olive oil, garlic, oregano, basil and red pepper flakes until warm. Remove from heat and let oil cool to room temperature. 2 Transfer to a glass jar with an airtight lid. Add balsamic vinegar, salt and pepper. Store at room temperature until ready to use. Shake jar to combine before serving.

Makes 1 1/2 cups (375 mL)

Makes 1 1/2 cups (375 mL)

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FOOD & DRINK HOLIDAY 2020