LCBO Food & Drink Holiday 2022

4. Line a rimmed baking sheet with parchment. Using moistened hands, shape 1 tbsp (15 mL) of meat mixture into a 1-inch (2.5-cm) ball; place on baking sheet. Repeat with remaining mixture. Bake 10 minutes. (Meatballs will bake more in tart shells.) If not using baked meatballs right away, place on a sheet pan. Cover and refrigerate up to 2 days, or freeze in a sealed container. Bring to room temperature before baking in phyllo shells. 6. Unroll phyllo on a counter. Carefully remove one sheet and place on counter separately. (Keep remaining phyllo covered with a clean damp dishtowel.) Lightly brush single sheet with melted butter. Top with a second sheet, lining up sheets as best you can, and brush with butter. Repeat with a third sheet and brush with butter. Cut stacked sheets into 3-inch (8-cm) squares. Nestle each into the well of a mini muffin cup, gently pressing into the bottom and up the sides. Repeat with remaining squares. If you only have one muffin tin, work in batches. to bubble. Stir until smooth. Pour into a small bowl. Roll one meatball in sauce to coat lightly, then carefully place in a phyllo cup. Repeat until all cups are filled. Bake in centre of oven until phyllo is golden, 5 to 7 minutes. Meanwhile, repeat process using remaining meatballs and phyllo in a second muffin pan. 8. If you wish, brush top of baked warm meatballs with more cranberry sauce. Serve warm, garnished with sliced green onions or tiny basil leaves if desired. 7. Heat jellied cranberry sauce in microwave just until it starts 5. To prepare pastry, heat oven to 350°F (177°C).

until golden, 30 to 35 minutes. Sprinkle with reserved green onion and serve warm with baguette slices, chips, crackers or vegetables for dipping.

WARM ONION CHEDDAR DIP Caramelized onions, garlic and aged cheddar give this gooey, creamy dip a triple flavour punch. It’s definitely many steps up from the popular dried-soup-mix version that first won fans over to onion dips. 1 large Vidalia or other sweet onion 3 green onions 1 tbsp (15 mL) minced garlic 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) sugar 2 tbsp (30 mL) butter 2 tbsp (30 mL) oil 3/4 cup (175 mL) mayonnaise 3 1/2 cups (875 mL) shredded extra old cheddar, about 200 g, divided 1. Slice Vidalia onion in half, then thinly slice. Separate rings and set aside. You should have about 4 cups (1 L). Slice white parts of green onions and add to rings along with garlic. Sprinkle with salt and sugar. Stir to mix. 2. Heat butter and oil in a large skillet over medium heat. Add onion mixture. Sauté 5 minutes, stirring often, then reduce heat to low. Continue to cook, stirring often, until onions start to caramelize, 20 to 25 minutes. 3. Turn cooked onion mixture onto a chopping board. Finely chop. Put in a large bowl. Thinly slice green onion tops and set aside 2 tbsp (30 mL) for garnish. Stir remainder into cooked onion. Stir in mayonnaise. While stirring, sprinkle in 3 cups (750 mL) shredded cheese. 4. Turn into a shallow ovenproof dish that will hold about 3 cups (750 mL). Roughly smooth the surface. Cover and refrigerate at least until cold, or up to 2 days. 5. About 30 minutes before serving, heat oven to 375°F (191°C). 6. Sprinkle cold onion dip with remaining 1/2 cup (125 mL) cheddar. Place in oven and bake

Hooked on Classics from page 138 FANCY MEATBALL TARTS Can you think of a cuter way to present mini meatballs than in golden phyllo cups? You can make these moist meatballs ahead of time. This will simplify your final prep on the evening of the party. Don’t hesitate to switch up the seasonings used in the meatballs. Try your favourite combo—or, if you’re making them on warmer days, consider using chopped fresh basil and oregano. 1 egg 1/4 cup (60 mL) milk 1 slice white bread, or 1/4 cup (60 mL) fine dry bread crumbs 1 lb (455 g) ground beef 1/2 tsp (2 mL) dried leaf thyme 1/2 tsp (2 mL) paprika 1/2 tsp (2 mL) salt Generous pinch of allspice (optional) 1/2 cup (125 mL) finely grated Parmesan 1/4 cup (60 mL) finely chopped green onion tops 9 sheets frozen phyllo pastry, thawed 1/3 cup (80 mL) melted butter 3/4 cup (175 mL) jellied cranberry sauce Chopped green onions or tiny basil leaves for garnish (optional) 2. For meatballs, whisk egg and milk together in a small bowl. If using white bread, remove crusts and discard. Finely chop white bread. Stir chopped bread or bread crumbs into milk mixture. Let sit until mushy, about 10 minutes. 3. Spread out meat in a large bowl. Spread bread mixture overtop. Sprinkle with thyme, paprika, salt and allspice. Work in with a fork. Then work in cheese and onions. Don’t hesitate to use your hands to mix. 1. Preheat oven to 400°F (204°C).

Serves 6

BEEF WELLINGTON It doesn’t get more luxurious in the main course realm than a Beef Wellington. Tenderloin, the king of beef cuts, is spread with rich, peppery pâté. Then a moist, thick layer of sautéed herbed mushrooms with shallots is added with a final encasing of buttery puff pastry creating a golden wrap for the whole thing—sure to shine on any holiday table. 1 lb (455 g) white mushrooms, finely chopped, about 5 cups (1.25 L) 1/2 tsp (2 mL) salt 1 tbsp (15 mL) finely chopped fresh thyme or 3/4 tsp (1.5 mL) dried thyme 2 1/2 lbs (1.13 kg) centre-cut beef tenderloin, trimmed 2 tbsp (30 mL) vegetable oil, divided Flour for rolling 1 1/3 lbs (600 g) frozen puff pastry, thawed (see TIP) 1 egg 7 oz (200 g) pâté, preferably 1. For mushroom coating, melt butter in a large skillet. Add shallots and sauté over medium-low heat until softened, about 5 minutes. Do not brown. Add mushrooms. Stir in salt and thyme. Increase heat to medium. Stir often. Once mushrooms release their liquid, after about 5 minutes, stir almost constantly and continue cooking until mushrooms appear dry. This may take another 5 to 10 minutes. 3 tbsp (45 mL) butter 1/2 cup (125 mL) finely chopped shallots pork and goose pâté with dried cranberries, chilled

2. Turn into a bowl and refrigerate. Mushroom mixture

Makes 30 tarts

230 FOOD & DRINK HOLIDAY 2022

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