LCBO Food & Drink Autumn 2015

Falling for Fritters from page 127

4 Heat 2 to 3 inches (5 to 8 cm) of oil in a large, heavy-bottom skillet with high sides to 350° to 365°F (180° to 185°C). Fry cold fritters 2 at a time for about a minute, keeping them rolling with a slotted spoon or tongs (to avoid their leaking), until golden. Some cheese may escape and cause sputtering. Stay calm. Re- move with a slotted spoon to drain on paper towel. Serve immediately with Bibb Salad with Bourbon Vinaigrette. Serves 6 to 8

2 Whisk together vinegar, maple syrup, bour- bon, Dijon, salt and pepper in a medium bowl. Slowly drizzle in oil in a steady stream, whisk- ing until smooth. Makes approximately 1 cup (250 mL). Store leftovers in refrigerator for up to 2 weeks. 3 To finish salad, add lettuce, watercress and onion to large serving bowl. Lightly dress with vinaigrette, toss with candied pecans and serve. Serves 6 to 8

WHAT TO SERVE Sir Isaac’s Premium Pear Cider LCBO 312843, 473 mL Bachelder Niagara Chardonnay VINTAGES ESSENTIALS 302083

$2.95

KENTUCKY PIMENTO CHEESE FRITTERS

$29.95

The warm crispy coating encasing the fa- mous sharp cheese blend of the Deep South is a perfect match with the flavourful salad. Serve with a crusty loaf in case people want to crack open the fritters and spread the love over chunks of bread. 1 lb (500 g) sharp cheddar cheese, chopped 8 oz (250 g) block cream cheese 1 jar (340 mL) pimentos (a.k.a. roasted red peppers) drained, patted dry and chopped ½ tsp (2 mL) cayenne pepper 2 dashes Worcestershire ¾ cup (175 mL) all-purpose flour 3 large eggs, lightly beaten 2 cups (500 mL) panko (Japanese bread crumbs) Vegetable oil, for frying 1 Add cheddar to food processor and pulse a few times until cheese becomes pea-sized granules. Add cream cheese, pimentos, cay- enne and Worcestershire; pulse to combine, then chill mixture for 1 hour before scooping into 1½-inch (4-cm) balls, about the size of a golf ball. 2 Prepare your breading station by adding flour to 1 bowl, lightly beaten eggs to another, and panko to a third. Line a baking sheet with parchment paper. 3 One at a time, roll cheese balls in flour to coat, then dip in egg, and drain excess. Finally, roll in panko to coat. Transfer balls to the parchment-lined sheet. Continue doing this until cheese mixture is gone. You should have at least 15 balls. Chill for at least 1 hour.

BIBB SALAD WITH BOURBON VINAIGRETTE Airy greens and nutty watercress get hit with sweet pecans and a sly vinaigrette that’s a tip of the hat to the famed Bourbon distilleries of Kentucky. It’s also a perfect match with rich cheese fritters. 1 tbsp (15 mL) butter

I SRAEL I SALAD Like most Israelis, my Auntie Irit has been making a version of this salad her whole life. It couldn’t be simpler or more refreshing, and like the carrot fritters, is an authentic taste of the Middle East. I’ve added a simple tahini dressing for added richness but if you’re a pur- ist, feel free to leave it out.

2 tbsp (30 mL) brown sugar 1 cup (250 mL) pecan halves Pinch chili flakes Pinch sea salt

3 large juicy tomatoes, diced 1 English cucumber, seeded and diced

BOURBON VINAIGRETTE ⅓ cup (80 mL) apple cider vinegar 2 tbsp (30 mL) maple syrup 3 tbsp (45 mL) bourbon 2 tsp (10 mL) Dijon mustard ¼ tsp (1 mL) salt Freshly ground pepper to taste ½ cup (125 mL) olive oil

¼ large sweet onion, diced Juice of a lemon, divided ½ tsp (2 mL) salt ¼ tsp (1 mL) black pepper 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) tahini 1 tbsp (15 mL) water Pinch of sugar

5 cups (1.25 L) bibb lettuce (2 heads) 2 cups (500 mL) trimmed watercress ½ small red onion, thinly sliced into half moons 1 In a frying pan over medium-low heat, heat butter and sugar together until sugar has melted, then add pecans and seasonings, toss, making sure nuts don’t burn. When pecans are nicely coated and smelling like heaven, care- fully pour them onto a parchment- or foil-lined baking sheet, spreading them out to cool.

1 To a large bowl add tomatoes, cucumber, onion, half of lemon juice, salt and pepper. 2 In a smaller bowl, stir together olive oil, tahini, water, remaining lemon juice and sugar until creamy and combined. Drizzle over salad just before serving. Serves 4 to 6

142  FOOD & DRI NK AUTUMN 2015