LCBO Food & Drink Autumn 2015

rustic feast from page 70

ONTARIO CHARCUTERIE BOARD Ontario is now home to a dizzying array of excellent charcuterie. Every week, it seems, another new company gets in on the act and retailers are stocking ever more interest- ing artisanal products. When gathering your assortment of charcuterie, seek out the good stuff at specialty food shops and craft butch- ers. Keep in mind that some of your guests will prefer leaner cuts, while others will reach for the fattiest available to them. As well, be sure to include a couple of smoked examples for variety. 1½ lbs (750 g) of various thinly sliced Ontario charcuterie, such as lonza, guanciale, lardo, capocollo, both duck & ham prosciutto, dry style chorizo, etc. 2 slices, each 5 oz (150 g), store-bought terrines Maple Whiskey Mustard Caviar (recipe follows) Pickled Heirloom Carrots, drained (recipe follows) 2 bias-cut, sliced baguettes, half of the slices toasted 1 Arrange groupings of sliced charcuterie on a large board or 2. Tuck terrine slices amongst the meats. Fill a small bowl or 2 with the mustard and place around board. Tuck pick- led carrots and baguette slices in groupings around board. Serves 10 WHAT TO SERVE Grange of Prince Edward Gamay Noir VQA LCBO 615062 $14.95 Gamay’s vibrant fruit character enhances the savoury and smoky notes of charcuterie. Pelee Island Secco VQA LCBO 225946 $13.95 A crisp, refreshing sparkler is an ideal pairing; a hint of sweetness will contrast spicy or salty cuts.

ORANGE CREAM CHEESE BUTTERCREAM Using orange juice concentrate and zest instead of extract makes this ultra-creamy buttercream subtle and sophisticated—and softer. It’s best to make it the day before so it has time to set up in the fridge. Any leftovers can be stored, covered, in the fridge for up to three days. 2 pkgs (each 250 g) cream cheese, at room temperature ½ cup (125 mL) room-temperature butter 3 cups (750 mL) icing sugar 4 tsp (20 mL) frozen orange juice concentrate, thawed or slushy ¼ cup (60 mL) orange blossom honey, solid or liquid Zest of 1 orange 1 Place all ingredients except honey and orange zest into large bowl or bowl of a stand mixer. With hand beaters or mixer set on low, slowly begin mixing. Once the icing sugar has been dampened and pulled in, begin increas- ing the speed to medium. If honey is the solid kind, put it in a microwave-safe bowl and heat until liquid. 2 Drizzle the warm honey into the icing mix- ture while beating on medium. 3 Continue tomix onmediumuntil completely blended and creamy-smooth, but do not over- mix as this will incorporate too much air into the icing and make it too soft. Remember to stop and scrape down the sides of the bowl now and then. Finally, add the orange zest, and stir to incorporate. 4 Transfer to a covered container, and allow to rest and set in the fridge for at least 4 hours. If you’re feeling ambitious, use a pip- ing bag to frost the fully cooled cupcakes, or simply use an offset spatula. Garnishing these might be gilding the lily, but a delicate twist of orange zest or tiny bit of dried pineapple

CRUNCHY DEL I SALAD Salami, olives and cheese are paired with crisper-drawer stalwart celery and licoricey fennel in this refreshing salad, a perfect segue from the rich porchetta. 7 oz (210 g) Genoa salami, cut into ⅛ inch thick (3 mm) slices 20 green Cerignola olives, pitted and sliced 8 celery stalks, cut in half lengthwise and thinly sliced on the bias 1 large head fennel, trimmed, thinly sliced 1 tbsp (15 mL) finely grated lemon zest ⅓ cup (80 mL) extra virgin olive oil 2 tbsp (30 mL) lemon juice 2 anchovy fillets, finely chopped 3 oz (90 g) shaved Parmesan, about ½ cup (125 mL) Salt 1 Working with a few slices at a time, stack salami slices and slice in half through the equator; cut into matchsticks. Repeat with re- maining salami and place in a large shallow salad bowl. Add olives, celery and fennel. 2 In a separate small bowl, whisk together lemon zest, olive oil, lemon juice and ancho- vies; pour over salad, sprinkle with cheese and toss to combine. Check seasoning and add salt to taste if necessary. Serves 10

WHAT TO SERVE Malivoire Ladybug Rosé VQA VINTAGES ESSENTIALS 559088

$15.95 Bursting with berry fruit, this perennial favourite com- plements the salad’s savoury notes. Ogier Côtes du Ventoux Rosé LCBO 134916 $12.95 Herbal aromas and flavours grace this versatile dry Rhône rosé; pour with salads and starters.

is nice on top. Makes 4 cups

150  FOOD & DRI NK AUTUMN 2015