LCBO Food & Drink Holiday 2022

Transfer vegetables to large baking sheet, reserving marinade.

Line a large baking sheet with parchment paper.

4. Add red beets to bowl and toss in remaining marinade. Transfer beets to small baking sheet. 5. Place both sheets in oven. Roast until vegetables are fork-tender, switching racks at halfway point. The big sheet will take about 45 minutes. The small tray will take 50 to 55 minutes. 6. Line bottom of a large serving platter with beet greens. Arrange vegetables overtop and drizzle with vinaigrette. Top with feta and mint.

2. Sift flour, baking powder and 1/2 tsp (2 mL) ginger into a medium bowl. Stir in salt. Set aside. 3. In a large mixing bowl, whisk together eggs and 1 cup (250 mL) sugar until combined. Whisk in oil, orange zest and vanilla. Using a large wooden spoon, gradually stir in dry ingredients. Using a plastic dough scraper, fold in pistachios and candied ginger until evenly distributed. Cover with plastic wrap. Rest 10 minutes. 4. Transfer dough to a lightly floured work surface. Divide in half. Roll each portion into a 14-inch-long (35-cm-long) log and transfer to prepared sheet. In a small bowl, mix remaining 1/4 tsp (1 mL) ground ginger and 2 tbsp (30 mL) sugar. Sprinkle one third of ginger sugar over logs. Bake on middle rack until lightly golden and firm in centres, 25 to 30 minutes. Remove from oven and cool 10 minutes. 5. Working one at a time, carefully transfer a log to a cutting board. With a sharp serrated knife, cut logs into 3/4 -inch (2-cm) thick slices. Place cookies on sheet, cut sides down. Sprinkle with half of remaining ginger sugar. Bake in bottom third of oven until bottoms are lightly golden, 10 to 12 minutes. Flip cookies and sprinkle with remaining ginger sugar. Bake in bottom third until golden, about 10 minutes. Remove from oven and cool completely. Mandelbrot will keep in an airtight container at room temperature up to 1 month.

Serves 6

Oh, Snap! from page 185

GINGER-PISTACHIO MANDELBROT Mandelbrot are the Jewish

version of biscotti, though they tend to be sweeter and more tender than their Italian cousins. This version gets a triple dose of ginger with dried and candied ginger, and a sprinkle of ginger sugar. The recipe is adapted from one I got from my aunt, Sue Devor, who makes hers with cinnamon and almonds. 3 cups (750 mL) all-purpose flour 2 tsp (10 mL) baking powder 1/2 tsp + 1/4 tsp (2 mL + 1 mL) ground ginger, divided 1/2 tsp (2 mL) salt 3 large eggs, at room temperature 1 cup + 2 tbsp (250 mL + 30 mL) sugar, divided 2/3 cup (150 mL) canola or sunflower oil 1 tbsp (15 mL) finely grated orange zest 1 tsp (5 mL) pure vanilla extract 3/4 cup (175 mL) shelled pistachios 3/4 cup (175 mL) chopped candied ginger

Makes about 40 cookies

[ WHAT TO SERVE ] Martini & Rossi Asti LCBO 253948, $15.00

With delicate fruity and floral notes, Moscato d’Asti is a classic pairing for biscuits, tarts and fruit-based desserts. Light effervescence adds a lovely texture to the experience.

1. Arrange racks in bottom third and centre of oven. Preheat to 350°F (177°C).

PLEASE ENJOY FOOD & DRINK RESPONSIBLY