LCBO Food & Drink Autumn 2017

MOROCCAN CARROT SOUP WITH HARI SSA REL I SH AND YOGURT

¾ cup (175 mL) vegetable oil 2 cups (500 mL) peeled and grated parsnips 1 cup (250 mL) peeled, cored and grated McIntosh apple FROSTING 1 tbsp (15 mL) finely grated lemon zest 1 bar (250 g) Philadelphia-style cream cheese, at room temperature ¼ cup (60 mL) unsalted butter, at room temperature ¾ cup (175 mL) icing sugar, sifted Small rosemary sprigs to garnish (optional) 1 For the cake, grease two 9-inch (23-cm) round baking pans with baking spray. Line 3 In a large mixing bowl, whisk flour, baking powder, baking soda and salt. In a separate mixing bowl, whisk eggs, sugars, zest, rose- mary and vanilla until smooth. Whisk in oil. Using a silicone spatula, stir wet mixture into dry until just combined. Fold in parsnips and apples until evenly distributed. Divide batter between pans and smooth out evenly with spatula. Bake on middle rack until a tooth- pick inserted in the centres comes out clean, 30 to 35 minutes. Cool cakes completely. 3 Tomake the frosting, place lemon zest, cream cheese and butter in bowl of a stand mixer fit- ted with a paddle. Beat on medium speed until smooth, stopping to scrape down bowl, about 1 minute. Reduce speed to medium-low. Gradu- ally add icing sugar until just combined. Cover and refrigerate 30 to 45 minutes. 4 Remove parchment paper from cake layers. Place 1 layer on a platter. Spread top with half of frosting. Place other layer on top. Spread top with remaining icing. Garnish with rosemary, if desired. Serves 10 to 12 bottoms with parchment paper. 2 Preheat oven to 350°F (180°F). $9.45 Moderate sweetness gives this aromatic Aussie wine the versatility to pair with desserts. Aromatic lemon and rosemary tones in the cake heighten the wine’s floral and white peach flavours. Batasiolo Bosc d’la Rei Moscato D’Asti DOCG LCBO 277194 $15.95 Moscato’s delicate effervescence will cut the creamy texture of the frosting, while the cake’s rosemary aro- mas combine with the wine’s intense floral notes creat- ing an inspired pairing. WHAT TO SERVE Yellow Tail Moscato LCBO 443713

to a clean pot. Stir in lemon juice. Season with salt and pepper. Keep warm over a low heat. 4 To serve, ladle soup into warmed bowls. Garnish with a dollop of yogurt, some harissa relish and a few cilantro leaves. Serves 6

Silky-sweet carrot soup gets a flavour boost from a spicy pepper relish, tangy yogurt and cool cilantro. Jarred piquillo peppers are a Spanish delicacy that is increasingly easy to find—Loblaws carries them under its PC Black Label. You could also use the equivalent amount of roasted red peppers. HARISSA RELISH ½ tsp (2 mL) cumin seeds ½ tsp (2 mL) caraway seeds ½ tsp (2 mL) chili flakes ⅔ cup (150 mL) chopped jarred piquillo peppers ¼ tsp (1 mL) finely grated garlic 1 tbsp (15 mL) extra virgin olive oil Salt to taste CARROT SOUP 2 tbsp (30 mL) extra virgin olive oil 2 onions, chopped 2 cloves garlic, thinly sliced 1 tsp (5 mL) ground cumin ½ tsp (2 mL) ground coriander ½ tsp (2 mL) ground ginger ⅛ tsp (0.5 mL) cinnamon 2½ lbs (1.25 kg) carrots, peeled, chopped 6 cups (1.5 L) vegetable stock, preferably homemade 1 tsp (5 mL) fresh lemon juice Salt and freshly ground pepper to taste Plain yogurt and cilantro leaves to garnish 1 For the harissa relish, place cumin and cara- way seeds in small frying pan over medium heat. Toast, shaking pan occasionally, until lightly browned and fragrant, 2 to 3 minutes. Remove from heat and add chili flakes. Toast for 10 seconds. Transfer to plate to cool. 2 In a spice grinder or with a mortar and pes- tle, coarsely grind cooled spices. Add to bowl with piquillo peppers, garlic, olive oil and salt. Mix. Transfer to airtight container. (Relish will keep in fridge up to 1 week. Bring to room tem- perature before serving.) 3 For the soup, heat oil in a large pot over medium heat. Add onions. Cook, stirring oc- casionally, until soft and just starting to brown, 8 to 10 minutes. Add garlic. Cook 1 minute. Add spices. Cook 30 seconds. Add carrots and stock. Raise heat to high. When it comes to a boil, reduce to a simmer and cook until carrots are soft, about 20 minutes. Working in batches, purée soup in a blender until smooth. Transfer

WHAT TO SERVE Pierre Sparr Gewürztraminer LCBO 373373

$17.45 The intensity of a classic Gewürztraminer fromFrance’s Alsace region stands up to the aromatic blend of spices in this flavoursome soup. Pillitteri Gewürztraminer Riesling VQA LCBO 349126 $12.95 An off-dry wine calms the spiciness of the dish and enhances the natural sweetness of carrots. Lively acid- ity cuts the creamy texture of the soup.

ROSEMARY PARSNIP CAKE WITH LEMON CREAM CHEESE FROSTING You can eat your cake and veggies at the same time in this revelatory dessert. Similar in spirit to a carrot cake, this cake has parsnips and apples standing in for the carrots, and fresh rosemary and lemon zest take the place of the spices. If you want to pair it with ice cream, try pumpkin or hazelnut flavour.

CAKE Baking spray 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking soda ½ tsp (2 mL) salt 3 large eggs, at room temperature ¾ cup (175 mL) granulated sugar

¾ cup (175 mL) dark brown sugar, packed 1 tbsp (15 mL) finely grated lemon zest 1 tbsp (15 mL) finely chopped rosemary 1 tsp (5 mL) vanilla extract

150  FOOD & DRI NK AUTUMN 2017