LCBO Food & Drink Autumn 2015

QUICK & EASY  FALLING FOR FRITTERS

4 Stack 2 to 3 fritters per person (depending on whether it’s an appetizer or main) layering with arugula, mint, crumbled goat cheese and pistachios. Finish each stack with a drizzle of balsamic reduction overtop, a fewmore sprigs of arugula and a sprinkling more of pistachios and goat cheese. Serves 4 to 6

Black pepper to taste 2 tbsp (30 mL) mint, roughly torn 1 log (120 g) goat cheese ½ cup (125 mL) pistachios, roughly chopped Balsamic reduction (such as Blaze Balsamic Glaze) 1 In a large bowl, combine grated carrots, beets and red onion. Add beaten eggs, flour, salt and pepper. Stir to combine. 2 Using your hands, shape mixture into small pancakes. Heat 1 to 2 tbsp (15 to 30 mL) oil in a large nonstick frying pan over medium heat, and pan-fry 4 fritters at a time, until browned and crispy, 3 to 4 minutes on each side. Fry in several batches, adding more oil as needed. Drain on paper towel. 3 Lightly dress arugula with olive oil and salt and pepper, and toss with mint.

A taste of early autumn on a plate, this pretty combo is a reinterpretation of the classic beet salad, with warm lacy fritters stacked with aru- gula, mint, pistachios and goat cheese. A driz- zle of balsamic glaze brings the team together. 2 carrots, peeled and grated 3 medium raw beets, ends trimmed, peeled, then grated

½ red onion, grated 2 large eggs, beaten ¼ cup (60 mL) flour ½ tsp (2 mL) salt ¼ tsp (1 mL) black pepper Vegetable oil for shallow frying 4 cups (1 L) baby arugula 1 tbsp (15 mL) olive oil Pinch of salt

WHAT TO SERVE Creekside Sauvignon Blanc VQA LCBO 620724, $13.95 White Cliff Sauvignon Blanc LCBO 610972, $14.95

Beet fritters STACKED WITH ARUGULA, MINT, PISTACHIOS & GOAT CHEESE

130  FOOD & DRI NK AUTUMN 2015