LCBO Food and Drink Autumn 2016

uid to a boil over medium heat and, whisking constantly, add lager mixture in a slow and steady stream. Boil for 5 minutes to burn off the bitterness of the alcohol; stir in chopped thyme. 6 To serve, remove string from roast and carve into ½-inch-thick (1-cm) slices. Serve in shallow bowls with the carrots, Spinach Späetzle (recipe follows) and sauce. Serves 6 SPINACH SPÄETZLE I like to make these späetzle a little larger than is traditional, mostly because the larger size stands up well to being crisped. If you prefer, you can make these finer by adding batter to a colander set over the pot of boiling water and pushing batter through the holes—don’t cook them quite as long in the frying pan though. ½ cup (125 mL) packed, thawed and drained frozen spinach ¾ cup (175 mL) whole milk 1 tsp (5 mL) salt 1 large egg ¼ cup (60 mL) unsalted butter, divided 1¾ cups (425 mL) flour Pinch ground nutmeg 3 oz (90 g) thinly sliced, chopped Westphalian ham or speck 1 Bring a large pot of salted water to a boil. 2 In a blender, combine spinach, milk, salt, egg and 2 tbsp (30 mL) melted butter. Com- bine flour and nutmeg in a medium bowl and pour spinach mixture over; stir until smooth. Turn out into a large, heavy-duty resealable plastic bag or piping bag fitted with a ½-inch (1-cm) tip; if using the plastic bag, cut a ½-inch (1-cm) opening. 3 Position bag over water and squeeze dough out, snipping or cutting every ½ inch (1 cm) or so to form small dumplings. Boil for 5 to 7 minutes or until swollen, tender and float- ing; drain (späetzle may be made to this point and kept at room temperature for 2 hours). 4 When ready to serve, heat remaining 2 tbsp (30 mL) butter in a large nonstick skillet over medium-high. When butter is foaming, add späetzle and fry, undisturbed, until a golden crust forms on undersides, 2 to 3 minutes. Sprinkle ham into pan, stir, and continue to fry for another 2 minutes or so until ham just begins to crisp. Serves 6

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