LCBO Food & Drink Holiday 2020

In from the cold from page 154

Appetizer Charcuterie & Cheese Board

Our selection of recipes is designed to be served as a buffet along with other small delicacies. Choose meats, cheeses, nuts, fruits, vegetables and condiments for your board to complement the recipes you’re serving. As at From Tree to Table, this is a perfect opportu- nity to feature local foods from your own neck of the woods. TIPS FOR FILLING YOUR BOARD Choose items in a variety of colours, textures and flavours that complement each other, and that will please different palates. Cut meats, cheeses and produce and dish up condiments into small bowls to wrap and keep in the fridge until you’re ready to assemble and serve. Cut different shapes to add interest to the board. Let cheeses come to room temperature for an hour or so to allow flavours to bloom, then assemble the board shortly before serving to keep it looking fresh. Assemble on the board in rows for a uniform look, or pile foods in varying arrangements and heights for a more creative presentation. WHAT TO SERVE Maximize choice with a trio of beverage selec- tions for the charcuterie board. First up, a lightly hoppy sour beer with kiwi, guava and spice zest. Collective Arts Jam Up the Mash Sour Beer LCBO 549873, 473 mL, $3.55 Add some sparkle to your starters with a blush bubbly. Strawberry and citrus flavours and a hint of sweetness are on point to interact effortlessly with charcuterie fare. Pelee Island Lola Blush VQA LCBO 450981, $14.95 Apricot, floral and citrus notes are magic with the cornucopia of charcuterie flavours, while this wine’s crisp texture enlivens the palate; an out- standing choice for this savoury buffet board. Cave Spring Riesling VQA LCBO 234583, $15.95

GLUTEN-FREE BUCKWHEAT BROWNIES Buckwheat flour adds a beguiling earthy note that pairs beautifully with chocolate in these decadent, gluten-free brownies. Placing the pan on a baking sheet helps diffuse the oven’s heat and ensures moist, evenly cooked brown- ies. For squares with neat edges, refrigerate the cooled pan before cutting into squares. Baking spray 1/2 cup (125 mL) buckwheat flour 1/2 cup (125 mL) all-purpose gluten-free flour 1/2 cup (125 mL) cocoa powder 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) fine sea salt 10 oz (285 g) semi-sweet chocolate, coarsely chopped 1 cup (250 mL) unsalted butter, diced 4 large eggs, at room temperature 2 1/4 cups (560 mL) light brown sugar, packed 1 1/2 tsp (7 mL) pure vanilla extract 1 Preheat oven to 350°F (180°C). Lightly spray a 9 x 13-inch (23 x 33-cm) metal baking pan with baking spray. Line bottom and long sides with a single piece of parchment paper. (This will make it easy to remove brownies.) 2 In a mixing bowl, sift flours, cocoa and bak- ing powder. Stir in salt. Set aside. 3 In a heatproof bowl set snugly over a pan of gently simmering water (water should not touch bowl), melt chocolate and butter, stir- ring occasionally, until smooth. Remove bowl from heat and place on folded kitchen towel. 4 In bowl of a stand mixer fitted with a paddle, beat eggs and sugar on medium-high speed until pale and thick, about 3 minutes. Reduce speed to low. Add vanilla. Slowly pour in choc- olate mixture. Gradually add flour mixture until combined, stopping to scrape down bowl once. Pour batter into pan. Gently shake pan to even out batter. Place pan on a baking sheet. 5 Bake on middle rack until a toothpick in- serted in centre comes out with moist crumbs attached, about 40 minutes. Cool completely before cutting into 2-inch (5-cm) squares. Makes 24 brownies

SEARED HALLOUMI & ROASTED RED PEPPERS IN HERB OIL

Firm cheese that gets crispy on the outside and is melty and squeaky inside makes for a hearty winter appetizer. With store-bought roasted red peppers spruced up by fresh herbs and served atop crusty bread, it’s simple to make and will impress your guests. Other grilling cheese such as Guernsey Girl from Upper Canada Cheese Company in Niagara can be used in place of the halloumi. Serve it right in the skillet to keep warm, and for the rustic look. 1 pkg (160 to 250 g) halloumi or other grilling cheese 3 fresh sage leaves 1 sprig fresh rosemary 1/4 cup (60 mL) cold-pressed sunflower, canola or olive oil 1 jar (300 mL) roasted red peppers, drained, cut into thick strips Salt and freshly ground pepper 1/2 crusty ciabatta or regular baguette, warmed and sliced 1 Cut halloumi into 3/4- to 1-inch (2- to 2.5-cm) cubes and pat dry. 2 Use the back side of a knife to bruise the sage leaves and rosemary. 3 Combine oil, sage leaves and rosemary in a cast-iron or other heavy skillet. Set over medium heat and heat until herbs are sizzling and oil is infused with herb aroma. Add cheese cubes and fry, turning to brown all sides, for about 10 minutes or until crisp and golden brown (reduce heat to medium-low if it starts to splatter too much). 4 Reduce heat to low and add roasted red peppers, a pinch of salt and pepper to taste (be careful as it may spatter). Heat, stirring, for 1 to 2 minutes or until warmed through. 5 Serve in the cast-iron skillet, or in a warmed small cocotte or casserole dish, with a serving spoon, surrounded by bread slices.

Serves 8

254 

HOLIDAY 2020 FOOD & DRINK