LCBO Food & Drink Holiday 2022

BRANDADE CROQUETTES WITH LEMON AÏOLI A staple in southern France,

Bubbles by the Sea From page 154 YUZU GINGER MARINATED MUSSELS ON THE HALF SHELL Plump mussels are steamed in a fragrant bath of wine, lemon grass and ginger, marinated in yuzu then served chilled on the half shell for a light hors d’oeuvre. Yuzu is a tart, fragrant citrus fruit popular in Japanese cuisine. You can occasionally find yuzu juice fresh, and convenient bottled juice is available at select Asian grocers and gourmet stores. 1 cup (250 mL) dry, crisp white wine, such as Sauvignon Blanc 2 shallots, finely chopped, divided 1 lemon grass stalk, trimmed, smashed, sliced 1-inch (2.5-cm) piece fresh ginger, thinly sliced 2 lbs (905 g) mussels, picked over, rinsed 1 tbsp (15 mL) olive oil 2 tbsp (30 mL) finely chopped celery 2 tsp (10 mL) yuzu juice 2 tbsp (30 mL) torn celery leaves and ginger to a boil over high heat. When it comes to a boil, cover and reduce heat to low. Simmer 5 minutes. Add mussels and raise heat to medium-high. Cook, covered, until mussels have opened, 4 to 5 minutes. (Discard any mussels that do not open.) 2. With a slotted spoon, transfer mussels to a large mixing bowl. Reserve cooking liquid. When cool enough to handle, remove mussel meat and reserve in a small bowl. Break off all the clean shell halves (without the white muscle), discarding other half. Wash. Cover and refrigerate mussels and shells until ready to use. 3. Simmer cooking liquid over medium-high heat until reduced to 1/4 cup (60 mL), 3 to 4 minutes. Strain into a medium bowl and set aside. 1. In a large pot, bring wine, half the chopped shallot, lemon grass

brandade de morue is a creamy emulsion of salt cod and potatoes. The flavours of that rich dip inspire these crisp, gooey fritters. Remember to start the dish a day ahead, as salt cod needs a long soak in a few subsequent baths of water to remove the salt. 2 tsp (10 mL) Dijon mustard 1 clove garlic, grated on rasp 1 tbsp (15 mL) fresh lemon juice 1 1/3 cups (330 mL) canola oil 1 tsp (5 mL) finely grated lemon zest Salt to taste CROQUETTES 1 lb (455 g) boneless salt cod 1 lb (455 g) Yukon Gold potatoes, peeled and quartered 2 1/2 to 3 cups (625 mL to 750 mL) whole milk 3 bay leaves 1 tsp (5 mL) fennel seeds, lightly crushed 3 cloves garlic, smashed, peeled and divided 1 large egg, beaten 2 tbsp (30 mL) finely chopped parsley 2 cups (500 mL) fine dry bread crumbs Canola oil for frying Finely chopped chives for serving 1. For the lemon aïoli, combine egg yolks, Dijon, garlic and lemon juice in a food processor. Pulse until combined. With motor running, add oil in a slow, steady stream until fully emulsified. Briefly pulse in lemon zest and season with salt to taste. (Thin with up to 2 tbsp/30 mL water, if desired.) Transfer to an airtight container. Cover and refrigerate up to 2 weeks. 2. For the croquettes, rinse cod well and place in a large bowl or container and cover generously with cold water. Refrigerate, changing the water three times, for 24 hours. LEMON AÏOLI 2 large egg yolks

4. In a small frying pan, heat olive oil over medium heat. Add remaining chopped shallot and chopped celery. Cook, stirring occasionally, until just softened, about 2 minutes. Add vegetable mixture to reduced cooking liquid. Stir in yuzu juice. Cool completely. Add cooked mussels and press a piece of plastic wrap overtop to submerge mussels in liquid. Refrigerate at least 4 hours or overnight. 5. To serve, lay out cleaned shells on a serving plate and spoon mussels and a bit of veg and liquid into each one. Top with celery leaves. flavourful, this retro dim sum from Hong Kong is making a justified comeback. Chili crisp condiment is added to the shrimp mixture and used as a finishing drizzle to give the dish an unexpected kick. 8 oz (225 g) peeled shrimp 1 large egg white 2 tbsp (30 mL) chili crisp condiment, divided 2 tsp (10 mL) cornstarch 1 tsp (5 mL) finely grated ginger 1 tsp (5 mL) soy sauce Makes about 20 to 25 SHRIMP TOASTS WITH CHILI CRISP Crispy, juicy and intensely

1/2 tsp (2 mL) sugar 1/3 cup (80 mL) thinly sliced green onion, divided 4 slices firm pullman white bread, preferably day-old 1/3 cup (80 mL) sesame seeds Peanut or canola oil for frying 1. Combine shrimp, egg white, 1 tbsp (15 mL) solids from chili crisp, cornstarch, ginger, soy and sugar in a food processor and pulse until you have a sticky paste. Add 2/3 of green onions and pulse until just combined. 2. Divide shrimp mixture between bread. Use an offset spatula or spoon to spread it thinly at edges and smoothly mounded in middle (like a pillow). Spread sesame seeds on a plate. Dip shrimp side into sesame seeds and press firmly to coat. Cut each toast into four triangles. 3. Heat about 1/2 inch (1 cm) oil in a deep skillet or wide pot over medium heat to about 350°F (177°C). Working in batches, carefully add toasts, shrimp side down. Fry until golden and crispy, about 1 minute per side. Drain on a cooling rack. Transfer to a serving platter. Drizzle with 1 tbsp (15 mL) chili crisp oil and sprinkle with remaining green onion.

Makes 16 toasts

236 FOOD & DRINK HOLIDAY 2022

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