LCBO Food & Drink Autumn 2017

Heritage Thanksgiving from page 101

FALL SUCCOTASH Succotash generally has corn in it but this one is a mélange of fall vegetables that are sautéed and combined. Not an authentic succotash but really tasty! 1 tbsp (15 mL) vegetable oil ½ cup (125 mL) chopped red onion 2 tsp (10 mL) chopped garlic 2 cups (500 mL) diced butternut squash 1 cup (250 mL) cherry tomatoes, halved 1 cup (250 mL) Brussels sprouts, thinly sliced 2 tbsp (30 mL) sliced fresh sage leaves Salt and freshly ground pepper Pinch arbol chili pepper or other hot peppers 1 Heat vegetable oil in a sauté pan over me- dium heat. Add onion and sauté until slightly softened, about 2 minutes. Add garlic and sauté for 30 seconds. 2 Stir in butternut squash, tomatoes, Brussels sprouts and sage leaves and sauté for 2 min- utes or until beginning to brown. 3 Season with salt and pepper, cover and cook, stirring occasionally, for 4 to 5 minutes or until vegetables are tender and the tomatoes have softened. Season with chili and serve. Serves 2 OVEN-FRIED POTATOES An easy way to get a crispy potato, a texture that works well with the other side dishes. 8 small red potatoes, about ½ lb (250 g) 2 Place potatoes in a pot of cold salted water. Bring to a boil and boil for 6 to 8 minutes or until crisp-tender. Drain well and return to pot over the turned-off burner, shaking the pot to dry off the potatoes. 3 Brush 1 tbsp (15 mL) oil onto a rimmed bak- ing sheet. Set potatoes on top of the oil. Flatten the potatoes with the bottom of a dry measur- ing cup or your hand until ½ inch (1 cm) thick. Drizzle potatoes with remaining 1 tbsp (15 mL) oil and season with salt and pepper. Bake for 15 to 20minutes, turning once, or until a golden brown colour. Serves 2 2 tbsp (30 mL) olive oil, divided Salt and freshly ground pepper 1 Preheat oven to 450°F (230°C).

CREAMED SPINACH Combining mint and spinach adds all sorts of unexpected “green” nuances to this side dish. Juniper berries are often used as a seasoning and are easy to find dried. 1 tbsp (15 mL) vegetable oil 1 leek, white and light green parts only, thinly sliced, about ¾ cup (175 mL) 1 container (142 g) baby spinach, sliced ¼ cup (60 mL) chopped fresh mint leaves ½ tsp (2 mL) juniper berries, crushed and chopped 1 Heat oil in a frying pan over medium heat. Add leek and sauté until softened, about 3 min- utes. Add spinach, mint and juniper berries. Sauté until spinach wilts, about 1 minute. 2 Add cream and bring to a boil; let it reduce until it nearly disappears. Season to taste with salt and pepper. Serves 2 ¼ cup (60 mL) whipping cream Salt and freshly ground pepper

FRY BREAD Adjust heat (you may have to lower it slightly) when frying the bread so it cooks evenly all the way through. It can be eaten on its own with the soup or buttered as a snack bread with jam, honey or peanut butter. Additionally, I serve hamburgers on this bread, cutting two pieces in half horizontally then adding the patty and toppings. You can adjust the size of the bread as needed and the recipe doubles and triples beautifully. This is also known as bannock. ½ cup (125 mL) vegetable oil, or more if needed 1 cup (250 mL) all-purpose flour 2 tsp (10 mL) baking powder 1 tbsp (15 mL) sugar ¾ tsp (4 mL) salt ½ cup (125 mL) cold water 1 Heat enough vegetable oil to reach a ¼-inch (5-mm) depth in a small frying pan over medium-low heat to 325°F (160°C), or until a cube of bread browns in 30 seconds. 2 Sift together flour, baking powder, sugar and salt. Stir in water to form sticky dough. 3 Scoop ¼ cup (60 mL) dough into the hot oil in round circles about 3 inches (8 cm) wide. 4 Fry patties until golden brown on each side and puffed up, about 2 to 3 minutes per side. Remove to a rack and repeat with remaining dough. 5 To reheat: Preheat oven to 375°F (190°C). Bake bannocks until warmed through, about 5 to 7 minutes. Makes 4 small bannocks

home SWEET home from page 94

FLAPPER PIE While recipes for a pie with a graham wafer crust, custard filling and meringue topping were well known in the early 20th century, it was Prairie home bakers who embraced the pie, giving it the name Flapper Pie. It goes by other names too: wafer pie and graham wafer cream pie. It’s like mother’s milk—pure smooth comfort with a dash of nostalgia. This pie is also the basis of banana cream pie (slice bananas over the crust before spooning in the custard), and coconut cream pie with coconut in the fill- ing and garnishing the meringue. Flapper pie is a delicious and easy pie, but it is meant to be made and enjoyed no more than 4 hours from cooling rack to picking up the pastry fork. Any longer it will not be in its full glory, and the crust may become difficult to cut.

138  FOOD & DRI NK AUTUMN 2017