LCBO Food & Drink Autumn 2018

ROASTED CAUL IFLOWER & FENNEL SOUP WITH SPINACH By using vegetable stock, this soup is both glu- ten- and dairy-free. You can buy pickled red onions or make a quick pickle yourself. You can also omit it, but the tang balances the soup beautifully. The curry paste lifts the soup from good to extraordinary. ROASTED VEGETABLES 1 medium head cauliflower, about 2 lbs (905 g)

WHAT TO SERVE Pinot Gris and Pinot Grigio are one and the same in terms of grape variety. Whether Gris or Grigio, this variety has broad appeal, making it an easy choice when entertaining a large group. Vegetable dishes are complemented by the citrus and herbal character in the Cave Spring Pinot Gris VQA ( LCBO 522979, $16.95). Torrontes is an aromatic white that has become a spe- cialty in Argentina. With forward peach and citrus fla- vours, it is an ideal pairing for Asian-inspired dishes and spicy curries. Like Pinot Grigio, it is a crowd pleaser— don’t let the fruity aromas mislead, the Susana Balbo Crios Torrontes ( VINTAGES ESSENTIALS 1834, $14.95) is bone-dry and very food-friendly! KUMQUAT CHUTNEY This chutney is an excellent addition to a cheese board or accompaniment to cold meats. Remove kumquat seeds and place in a metal tea egg or cheesecloth. They help to thicken the chutney and are edible although some- times bitter. If the sauce thickens too much, then add in some water to thin it out. Refriger- ate for up to a month. I usually make double quantities to give some away. 1 Place water, sugar, vinegar and kumquat seeds in a medium saucepan and bring to the boil, stirring to dissolve sugar. Boil for 2 min- utes then stir in kumquats and star anise or car- damom. Reduce heat to medium and simmer chutney until kumquats are transparent and liq- uid is thick and glossy and coats a spoon, about 25 to 35minutes. It will continue to thicken after it cools. Remove seeds and discard. 2 Transfer to a dish and cool completely, about 30 minutes. Refrigerate until needed. Makes 2 cups (500 mL) WHAT TO SERVE Sweet wines round out a dinner menu, and make an outstanding pairing with a selection of fine cheeses. The contrast between sweet and salty is magical, pro- viding your guests with an experience of one of Ontar- io’s signature wine styles. Marmalade and apricot notes in the Reif Vidal Icewine VQA ( VINTAGES ESSENTIALS 544791, 200 mL, $24.95) pick up on the lively flavours of the chutney. For those who prefer a drier option, Pelee Island Lighthouse Semi-Sweet Riesling VQA ( LCBO 470526, $13.45) is less sweet, with a delicate citrus bouquet and a long and slightly sweet finish. 1½ cups (375 mL) water 1½ cups (375 mL) sugar ½ cup (125 mL) apple cider vinegar 3 cups (750 mL) kumquats, cut in half lengthwise, about 1 lb (455 g) 2 star anise or 6 cardamom pods

DECONSTRUCTED LEMON MERINGUE TART This has the components of a lemon meringue pie but torn apart to make a visually stunning dessert. When we were developing this recipe, the meringues had been in the oven for 10 min- utes when suddenly the power turned off. We left the meringues in the cooling oven for 1½ hours or until the oven cooled completely. Not only were they perfect, they were even better after being left in a cool place for a few days. This can be made with a hand-held mixer, but that makes the beating time longer. MERINGUES 4 egg whites ½ tsp (2 mL) salt 1 cup (250 mL) sugar 1 tbsp (15 mL) white vinegar 1 tsp (5 mL) cornstarch Lemon Cream (recipe follows) Ginger Shortbread Cookies (recipe follows) Mint (optional) 1 Preheat oven to 275°F (140°C). 2 In a stand mixer on medium-high, beat egg whites and salt until soft peaks form, about 1 minute. Gradually add in sugar, beating well the whole time. Keep beating until mixture is thick and glossy, about 2 to 3 minutes. Beat in vinegar and cornstarch until stiff peaks form, about 30 seconds more. Mixture should be thick enough that you can turn the bowl upside down. 3 Line a cookie sheet with parchment paper. Using an ice cream scoop or 2 large spoons, scoop ovals of meringue onto the baking sheet. You should have 11 or 12. 4 Bake in oven for 10 minutes. Turn oven off and leave for 1½ hours. Do not open oven. Meringues should be set and peel easily from parchment paper. Remove from oven and set aside in a cool place until needed. 5 To assemble, on a dessert plate, place 1 me- ringue, a dollop of Lemon Cream plus scattered broken Ginger Shortbread Cookies. Garnish with mint, if desired. Makes 11 or 12 meringues, serves 8

1 large fennel bulb, about 1 lb (455 g) 2 tbsp (30 mL) vegetable oil, divided Salt and freshly ground pepper SOUP 1 tbsp (15 mL) vegetable oil 1 cup (250 mL) chopped onions 1 tsp (5 mL) Thai green curry paste 8 cups (2 L) vegetable or chicken stock 1 tsp (5 mL) crushed fennel seeds 4 cups (1 L) packed baby spinach 1 tsp (5 mL) grated lemon zest GARNISH ½ cup (125 mL) pickled red onion 8 fennel fronds 1 Preheat oven to 400°F (200°C).

2 Cut cauliflower into florets. Trim stalks off fennel bulb. Cut in half, lengthwise, then cut ½-inch-wide (1-cm) wedges lengthwise through root. Arrange cauliflower on a baking sheet and toss with 1 tbsp (15 mL) oil. Season with salt and pepper. Arrange fennel on another baking sheet and toss with remaining 1 tbsp (15 mL) oil. Season with salt and pepper. Roast until browned and tender, rotating baking sheets after 15 minutes, about 25 to 30 min- utes total. Chop fennel and combine with cauli­ lower. Reserve. 3 For soup, heat oil in large pot over medium heat. Add onions and sauté until tender, about 4 minutes. Stir in curry paste and cook 30 sec- onds. Add cauliflower, fennel, stock and fennel seeds. Bring to boil, reduce heat to medium- low and simmer until all vegetables are tender, about 10 minutes. Stir in spinach and lemon zest. Cook just until spinach wilts, about 1 to 3 minutes. This keeps the colour, giving the soup a beautiful green hue. 4 Purée with an immersion blender or a regu- lar blender. Taste for seasoning, adding salt and pepper as needed. Reheat when needed and gar- nish with pickled red onions and fennel fronds. Serves 8

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142  FOOD & DRI NK AUTUMN 2018