LCBO Food & Drink Holiday 2022

Cheap and Cheerful From page 87

CREAMY SURIMI PASTRY WREATH

Surimi—aka imitation crab—is a delicious, affordable alternative to the pricey crustacean. Here, it stars in a creamy filling baked inside an edible wreath. Pre rolled frozen puff pastry makes preparation a breeze. Since puff pastry works best cold, pop it in the fridge for 5 minutes if it feels too warm while assembling. FILLING 2 tbsp (30 mL) unsalted butter 2 tbsp (30 mL) all-purpose flour 3/4 cup (175 mL) whole milk 1/4 cup (60 mL) sour cream 1 tsp (5 mL) Dijon mustard 1/4 tsp (1 mL) salt Freshly ground pepper 1 pkg (227 g) flake-style imitation crab, finely shredded 1 small shallot, finely chopped 1 tbsp (15 mL) finely chopped dill ASSEMBLY 1 large egg 1 tbsp (15 mL) water All-purpose flour for dusting 1 pkg (450 g) pre-rolled butter puff pastry sheets, thawed overnight in fridge 1/4 tsp (1 mL) dill seed, optional Thyme sprigs and lemon wedges to garnish 1. For the filling, melt butter in a small saucepan over medium heat. Add flour and cook, whisking constantly, 1 to 2 minutes. Slowly whisk in milk. Continue whisking until a thick béchamel forms, 2 to 3 minutes. Remove from heat. Transfer to a large bowl and let cool 10 minutes. 2. Whisk béchamel to remove any lumps, then whisk in sour cream, Dijon and salt until smooth. Season with pepper. Fold in “crab,” shallot and dill until combined. Cover and

will remain open. Brush off any excess flour.

refrigerate until chilled, at least 1 hour or overnight.

out shapes. Return cut-outs to baking sheet, 1 inch (2.5-cm) apart. Brush with egg wash. Bake in the upper third of oven for the last 10 minutes of the wreath’s cooking time. 9. Remove wreath and cut outs from oven and let cool, 15 minutes. Carefully transfer wreath to a large platter or serving board. Scatter around thyme sprigs, lemon wedges and pastry cut-outs. Serve immediately.

3. To assemble, position racks in top and centre of oven. Preheat to 375°F (191°C). Line two baking sheets with parchment. 4. Beat egg with water in a small bowl until smooth. Set aside. Lightly flour work surface. Unroll pastry sheets. Cut each sheet crosswise in half to make four 5 1/4 x 9-inch (13 x 23-cm) rectangles. Place one rectangle on a prepared baking sheet and set aside. 5. Spoon filling, lengthwise, in an even line down the centre of remaining 3 rectangles, leaving a 1 1/2 -inch (4-cm) border on opposing sides. Brush exposed borders with egg wash. Fold one side of the pastry over the filling to sandwich into a log. Gently press to remove any air bubbles and seal long seam—the ends

6. Place a 6-inch (15-cm) bowl upside down onto centre of remaining baking sheet. Arrange each log, seam side in, around the bowl. Pinch edges together to join into a circle. Gently remove bowl and chill both baking sheets in freezer 10 minutes. 7. Using a floured fork, firmly crimp inside seam of wreath to seal fully. Using a sharp knife, lightly score 1-inch (2.5-cm) cuts around the wreath, careful not to go through to the filling. Brush wreath with egg wash and sprinkle with dill seed, if using. Bake in centre of oven until golden brown, 40 to 45 minutes. 8. Meanwhile, transfer remaining chilled pastry to work surface. Using a 1 1/2 -inch (4-cm) star or other festive cookie cutter, cut

Serves 6 to 8

[ WHAT TO SERVE ] Jackson-Triggs Sparkling Reserve VQA LCBO 217679, $16.95

Sparkling wines are extremely food-friendly. The tangy fruit, palate-cleansing bubbles and acidity of this bubbly will contend with the richness of the filling and pastry.

FOOD & DRINK HOLIDAY 2022 239

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