LCBO Food and Drink Autumn 2016

1 Combine butter with roasted garlic and thyme. Reserve near the stove to keep the but- ter soft. 2 Preheat oven to 375°F (190°C). 3 Place muffin tin on top of a baking sheet in the lower third of the oven. Leave for 10 min- utes to heat the cups. 4 Heat milk and butter until warm but not boiling. Mix flour and salt in a large bowl. Make a well in the centre and pour in beaten eggs. Gradually whisk warmed milk mixture into eggs, working from centre out to edges to incorporate flour into liquid. Whisk thor- oughly until batter is smooth. Strain through a fine sieve into a jug. 5 Pull out baking sheet from oven and spray muffin cups with cooking oil. Pour batter into each cup, filling to top. Fill any unused muffin cups halfway with water to create extra steam in the oven. 6 Bake for 25 minutes. Rotate tin in oven and bake for another 22 minutes or until brown and practically doubled in size. Remove from oven and carefully lift popovers out of tin while still hot. 7 Brush roasted garlic butter over popovers. Serve quickly. Makes 8 to 10  A truly great Brussels sprouts dish. The sweet- ness of the dates contrasts with the sprouts. Using the oyster sauce gives a richness to the dish, too. This reheats well but there is usually none left over. 2 lbs (1 kg) Brussels sprouts, trimmed 2 tbsp (30 mL) olive oil 4 tsp (20 mL) chopped garlic 1 cup (250 mL) dried dates, pitted, cut in half lengthwise ¼ cup (60 mL) oyster sauce BRUSSELS SPROUTS WITH DATES

2 Heat oil in a wide skillet or sauté pan over high heat. Add half the sprouts, cut-side down, and cook, stirring occasionally, until browned, about 5 minutes. Spoon into a bowl and reserve. Repeat with remaining sprouts, adding more oil if needed. Return all Brus- sels sprouts to pan and add garlic. Toss well and cook for 1 minute. Stir in dates, oyster sauce and water. Bring to boil, remove from heat and add butter, stirring until sauce coats vegetables. Serves 8

2 cups (500 mL) sliced spinach ½ cup (125 mL) whipping cream 1 tbsp (15 mL) balsamic vinegar Salt and freshly ground pepper 8 roasted chestnuts, halved

1 Place butter and cream cheese in a food processor. Add flour, thyme, mustard and salt. Process until mixture comes together into a ball of dough. Divide into 16 equal pieces and roll into balls. Press dough into sixteen 2-inch (5‑cm) small tart or muffin tins. You may have

to reuse tins. Chill for 30 minutes. 2 Preheat oven to 350°F (180°C).

3 Heat butter in frying pan over medium heat. Drain soaked mushrooms and reserve liquid. Add soaked mushrooms and diced mushrooms to pan. Sauté for 3 minutes or un- til mushrooms are softened. 4 Add mushroom-soaking water and soy and bring to boil. Boil until sauce is reduced to about 3 tbsp (45 mL), 2 to 3 minutes. Add spin- ach, cream and balsamic vinegar and boil for 2 minutes or until slightly thickened. Remove from heat. Season with salt and pepper. Place in a bowl to cool. 5 Prick bottoms of chilled pastry shells with a fork. Bake for 12 to 15 minutes or until light golden. Spoon 1 tbsp (15 mL) mushroom fill- ing into each tart shell. Push halved chestnut into the centre of each. You may have left- over filling. Return tarts to oven and bake for 10 to 12 more minutes or until tart shells are cooked and mixture is hot. Serve warm or at room temperature. Makes 16 tarts $86.35 The stunning presentation of a classic rosé Cham­ pagne will turn your Thanksgiving dinner into a cele­ bration. This classic sparkler resonates with notes of light red berries, citrus, earth, yeasty pastry and spice, which provide a terrific complement to the flavours and texture of the tart shells and filling. Coyote’s Run Pinot Noir VQA LCBO 53090 $19.95 For those who prefer red wine, try this domestic Pinot Noir. It offers sweet raspberry fruit with earthy mush­ room notes and a balanced structure that work won­ ders with the weight and flavours of this dish. WHAT TO SERVE Veuve Clicquot Ponsardin Rosé LCBO 19661

MINI MUSHROOM & CHESTNUT TARTS

This pastry is no-fail. Nomatter what you do to it, it works. Leftover filling can be mixed into hamburgers, scrambled eggs or omelettes. We photographed these in individual tins with fluted sides, but straight-sided mini muf- fin/tart tins (which come 12 to a sheet) can be used instead. You could also use regular-size muffin tins but only bring the pastry half- way up the sides. Keep the mushroom pieces fairly large (they shrink in cooking) because the tarts will have a better taste. Leftover tarts freeze well. Bake at 350°F (180°C) for 15 min- utes from the frozen stage.

TART SHELLS 3 oz (90 g) butter

3 oz (90 g) block cream cheese 1 cup (250 mL) all-purpose flour

1 tsp (5 mL) dried thyme 1 tsp (5 mL) dried mustard ½ tsp (2 mL) salt

2 tbsp (30 mL) water 2 tbsp (30 mL) butter

FILLING 2 tbsp (30 mL) butter 1 oz (30 g) dried mushrooms soaked in ½ cup (125 mL) hot water 1 lb (500 g) mixed mushrooms, diced 1 tbsp (15 mL) soy sauce

1 Cut Brussels sprouts in half lengthwise. Bring a pot of water to boil and add sprouts. Bring back to boil and boil for 1 minute. Drain and refresh with cold water until fully cool. Drain again and pat dry.

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