LCBO Food & Drink Autumn 2017

4 Bake for 30 to 40 minutes or until fruit is bubbling in centre and crumble is golden. Remove from oven and cool in pan on a wire rack until room temperature. Chill. Lift from pan and cut into squares.

5 Remove bay leaf. Add carrots, parsnips and rutabaga. Cover and cook for 45 minutes lon- ger, or until the vegetables are almost tender. 6 Stir in cabbage. Cover and cook for 30 to 45 minutes more or until all vegetables are soft and beef is fork-tender. Taste for season- ing, adding salt and pepper as needed. Scatter with parsley. Serves 12 WARM BRUSSELS SPROUT, RED PEPPER & ZUCCHINI ROAST WITH S ICI L IAN VINAIGRETTE This roasted vegetable salad can serve as a main course for vegetarians along with the potato lasagna. Vary the vegetables if you want to; I like cauliflower and cipollini onions in the mix. 3 lbs (1.5 kg) Brussels sprouts, trimmed (and cut in half, if large) 6 medium zucchini, cut in 1 inch (2.5 cm) chunks, about 6 cups (1.5 L) 3 red peppers, cut in 1 inch (2.5 cm) chunks ⅓ cup (80 mL) olive oil Salt and freshly ground pepper ¼ cup (60 mL) oregano sprigs, about 10 sprigs ¼ cup (60 mL) rosemary sprigs, about 6 sprigs ¼ cup (60 mL) parsley sprigs, about 10 sprigs SICILIAN VINAIGRETTE ½ cup (125 mL) olive oil 3 tbsp (45 mL) lemon juice 2 tbsp (30 mL) chopped fresh oregano 1 tsp (5 mL) chopped garlic Salt and freshly ground pepper 1 Preheat oven to 425°F (220°C). 2 Place Brussels sprouts, zucchini and red peppers in a large bowl. Toss with oil and sea- son with salt and pepper. 3 Spread out on 2 baking sheets and scatter over oregano, rosemary and parsley sprigs. Roast for 20 to 30minutes, tossing occasionally, or until vegetables are browned and tender. 4 For vinaigrette, combine oil, lemon juice, oregano and garlic in a food processor or using a hand blender. Process until blended. Season with salt and pepper. 5 Remove and discard herbs then toss vege­ tables with vinaigrette while hot. Transfer to a serving dish. Serves 12

Makes about 24 squares

PI STACHIO PLUM SHORTBREAD

Small blue plums work best for this recipe. If you use large ones, cut them in quarters. The shortbread is truly Scottish and suitably crumbly and the plums and pistachios work so well together. This can be made with peaches or apricots earlier in the season. You can omit the pistachios, if desired. 2½ cups (625 mL) flour ½ cup (125 mL) cornstarch ½ cup (125 mL) granulated sugar 1 tsp (5 mL) salt 1 tsp (5 mL) cardamom 1½ cups (375 mL) or 12 oz (375 g) cold unsalted butter, cubed 1½ lbs (750 g) blue plums 1 Preheat the oven to 350°F (180°C). Line a 9 x 13‑inch (23 x 33-cm) pan with parchment paper on the base and up the sides. 2 Mix together flour, cornstarch, granulated sugar, salt and cardamom in a food proces- sor or by hand until well blended. Add the butter and process until mixture looks like fine bread crumbs. Place 1½ cups (375 mL) of mixture in a bowl and reserve for topping. In a separate bowl, using your fingertips, knead dough together gently until it looks flaky but has not come together completely. Firmly press into prepared pan. Use the bot- tom of a metal measuring cup to smooth out dough. Prick all over with a fork. Bake for 20 to 25 minutes or until shortbread is golden around the edges. 3 Cut plums in half lengthwise. Remove any pits and stems. Toss gently with brown sugar and lime zest. Arrange plums on pastry crust skin-side up. Add pistachios to reserved short- bread mixture and gently combine. Sprinkle on top of fruit. ½ cup (125 mL) brown sugar 2 tsp (10 mL) grated lime zest ½ cup (125 mL) chopped pistachios

SALTED CARAMEL HAZELNUT CRI SPS

So simple but with such complex flavours! The touch of Maldon salt at the end gives it that final, out-of-this-world taste. Store these in the refrigerator but serve at room tempera- ture. When drizzling melted chocolate, using a fork is best. 48 soda crackers (saltines) 1 cup (250 mL) butter 1 cup (250 mL) brown sugar 1 tsp (5 mL) salt 1 cup (250 mL) toasted and chopped hazelnuts GARNISH ¼ cup (60 mL) dark chocolate chips, melted ¼ cup (60 mL) white chocolate chips, melted ½ tsp (2 mL) Maldon or other finishing salt 1 Preheat the oven to 400°F (200°C). 2 Arrange saltines in a single layer on a parch- ment-lined cookie sheet. Crackers should be touching but not overlapping. 3 In a pot, bring butter, sugar and salt to a boil. Once mixture has fully melted, boil for 2 min- utes or until amber in colour. Pour the mixture over the crackers. Sprinkle with hazelnuts. 4 Bake for 7 to 8 minutes, or until caramel is bubbling and hazelnuts are browned. Cool slightly. 5 Drizzle with melted dark and white choco- late chips and sprinkle over finishing salt. Let it cool completely then break into squares. Makes about 48 crisps

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