LCBO Food and Drink Autumn 2016

BASICS  PESTO PAIRINGS

WOODLAND PESTO This uniquely northern spin is an ode to our wilds. Luckily, many shops bring the bounty of the woods right to us. Sorrel and dandelion are both very bitter greens, that’s why we’ve roasted the garlic, making it sweet and soft- ening that bitter bite. Ontario black walnuts (jewelsunderthekilt.com) have a fascinating, earthy funk about them, and the optional spruce tips (wildfoods.ca) add a love-it-or- hate-it piney note—that’s why it’s optional! Toss this with sautéed wild mushrooms, or use it as a wet rub for roasting game meats or lake fish. 1 whole bulb garlic ½ cup plus 1 tsp (125 mL plus 5 mL) cold-pressed or best quality sunflower oil, divided

½ tsp (2 mL) plus pinch sea salt 4 cups (1 L) lightly packed fresh sorrel or dandelion greens 4 cups (1 L) lightly packed baby spinach ¼ cup (60 mL) preserved spruce tips (optional) ½ cup (125 mL) raw Ontario black walnuts ½ cup (125 mL) grated manchego, pecorino

Drizzle the garlic with 1 tsp (5 mL) of the sun- flower oil and the pinch of salt. Cover or wrap up tightly and roast for about 1 hour or until soft and brown. Set aside to cool. 3 Into the bowl of a food processor, add the greens and pulse to break down just enough to make room for the rest of the ingredients. 4 Add the rest of the ingredients: remaining oil and salt, walnuts, cheese and roasted gar- lic. To add the roasted garlic, simply squeeze the soft, almost mushy garlic out of its skin into the bowl of the food processor. Blend until fairly smooth. Makes about 2½ cups (625 mL)

or other hard sheep’s milk cheese 1 Preheat oven to 375°F (190°C).

2 To roast the garlic, cut the top off a whole bulb of garlic, exposing the garlic cloves in- side. Place the garlic into a covered garlic roaster or into a tiny, covered roasting dish or simply on a large piece of extra-thick tin foil.

what to serve HENRY OF PELHAM BACO NOIR OLD VINES VQA LCBO 459966, $19.95 This impressive Baco Noir is proof that even a humble grape variety can achieve greatness when sourced from old vines and handled correctly. It’s crafted in a food-friendly style that is well suited to the bold and woodsy northern elements in this dish. The wine is brimming with wild brambly fruit, spice, coffee, herb and cedar smoke, all poised on palate-cleansing acidity, which provides the perfect complement and contrast to the rich hearty flavours of this pesto.

134  FOOD & DRI NK AUTUMN 2016