LCBO Food & Drink Autumn 2018

game night dinner from page 105

THE 0% CAIPIRINHA Who needs alcohol? This mocktail has seriously grown-up flavour. Alternatively, have chilled fruit juices and sparkling water readily available for guests who prefer them. 1 lime, chopped 2 tsp (10 mL) cane sugar Ice 2 oz white cranberry juice 2 oz club soda 1 sprig mint, for garnish 1 Add chopped lime and cane sugar to a rocks glass. Muddle well. Fill glass with ice. Pour in cranberry juice and soda. Stir to mix. Garnish with mint. Makes 1 mocktail BEET-PARMESAN PALMIERS Pretty and buttery, sweet and savoury—and the touch of thyme signals that these aren’t your everyday palmiers. These are weekend specials. 2 small raw beets, ends trimmed, beets peeled and roughly chopped 1 tsp (5 mL) fresh thyme leaves ½ cup (125 mL) Parmesan, roughly chopped ¼ tsp (1 mL) red pepper flakes 1 In a food processor, pulse beets, thyme, Par- mesan, red pepper flakes, salt and sugar until combined. 2 Unroll 1 sheet of puff pastry, leaving it on its original paper. 3 Spread half of the beet mixture over the top, then roll the pastry up tightly along the long side just to the middle, and then repeat from the other side so that the 2 sides join in the middle, almost like a heart. Repeat with remaining sheet of dough and remaining beet mixture. Wrap in the paper and chill in the fridge for 30 minutes. 4 Preheat oven to 450°F (230°C). 5 Line 2 cookie sheets with parchment paper. 6 Remove the palmier roll from the fridge and remove the paper. Using a sharp knife, cut into ¼-inch (5-mm) pieces and place on the cookie sheets. Discard the ends. Sprinkle palmiers with turbinado sugar on 1 side, flip and sprinkle on the other side. (I like the added sweetness and crunch of the sugar. If you want to keep it sim- ply savoury, skip the turbinado sugar.) ¼ tsp (1 mL) salt 1 tsp (5 mL) sugar 1 pkg (450 g) all-butter puff pastry 2 tbsp (30 mL) turbinado sugar, optional

7 Bake in the centre of the oven for 8 minutes, then flip each palmier and bake for about 8min- utes more on the other side, or until the palm- iers are golden brown, about 16 to 18 minutes in total. Transfer to a baking rack to cool. Makes about 32 palmiers

MUSHROOM-GRUYÈRE CIGARS

These slightly retro 1970s-era phyllo cigars are a classic match with a tried-and-true Manhat- tan. They’re also a great make-ahead party hors d’oeuvre. Simply warm them up to a crisp in a 200°F (100°C) oven when your guests arrive. 1 pkg (227 g) cremini mushrooms, chopped 2 medium shallots, chopped 2 tbsp (30 mL) unsalted butter, plus 6 phyllo dough sheets (store-bought), thawed and kept in wax paper under a damp towel ½ cup (125 mL) Gruyère, grated 1 Preheat oven to 375°F (190°C). 2 Line 2 cookie sheets with parchment paper. 3 In a food processor, pulse the mushrooms with the shallots. 4 In a large frying pan, melt 2 tbsp (30 mL) butter over medium-high heat. Add prepared mushrooms and shallots, season with salt and pepper, and cook, stirring frequently, for several minutes. Add the vermouth, and keep cooking slowly, stirring often, until almost all the liquid has evaporated from the mixture; it will be a little bit stiff but still mushy (this will take 7 to 10 minutes). Let cool slightly, then stir in sour cream. Taste for seasoning. 5 One at a time, lightly brush each sheet of phyllo dough with melted butter and then carefully slice each sheet into 6 rectangles, ap- proximately 4½ x 7 inches (11 x 18 cm). Spoon 1 tsp (5 mL) of mushroommixture at one of the short ends of each rectangle, smearing it into a line. Sprinkle with a pinch of grated Gruyère. Fold the long edges over slightly and roll up into a little cigar. 6 Place prepared cigars, seam-side down, on cookie sheets. Lightly brush the tops of each cigar with more melted butter. 7 Repeat this process with the rest of the mush- room mixture and phyllo sheets, then place in the preheated oven and bake for 12 to 15 min- utes, until golden brown. Serve warm. Makes about 36 cigars ¼ cup (60 mL) melted Salt and pepper to taste 1 tbsp (15 mL) dry white vermouth ¼ cup (60 mL) sour cream

ROASTED PARMESAN & LEMON CHICKPEAS This is a tasty and easy snack for nibbling on. If you like a touch of heat, add a sprinkle of chili pepper to the pan as well. 2 cans (each 540 mL) chickpeas 3 tbsp (45 mL) olive oil ½ tsp (2 mL) salt ½ tsp (2 mL) freshly ground black pepper 1 tsp (5 mL) fresh thyme, finely chopped 1 tsp (5 mL) lemon zest, finely grated on a rasp (optional) 1 oz (30 g) Parmesan cheese, finely grated on a rasp, about ½ cup (125 mL) 1 Preheat oven to 400°F (200°C). 2 Drain and rinse chickpeas well, shaking off any excess water. 3 Drizzle oil on 13 x 17-inch (33 x 43-cm) rimmed baking sheet. Add chickpeas, salt, pep- per, thyme, lemon zest and cheese. Stir well with a wooden spoon to evenly coat chickpeas. Gently shake pan from side to side to evenly distribute. 4 Roast for 30 minutes on middle rack. 5 Carefully take hot sheet fromoven and, using a metal spatula, redistribute chickpeas, scrap- ing up any cheese and seasonings. 6 Shake pan again and cook for another 15 to 20minutes or until chickpeas are golden brown and crispy. 7 Scrape chickpeas and browned bits from pan into a bowl, stir gently and season if necessary. Serve warm or at room temperature. Serves 6 to 8 as a snack

SHOP ONLINE AT LCBO.COM

132  FOOD & DRI NK AUTUMN 2018