LCBO Food & Drink Autumn 2018

Ontario for dinner from page 42 CHEDDAR CUPS WITH FRESH TOMATO REL I SH & CRI SPY PANCETTA While vodka may seem unusual in dough, it releases alcohol-soluble flavours and most importantly, does not toughen cheese dough. Good Ontario cheddar comes from various cheesemakers around the province. Pick your favourite. Star ingredients are our local vine- ripened tomatoes, full of juice and flavour, as well as Pingue Pancetta from Niagara Food Specialties. For a meatless option, the recipe works well without pancetta. We used 2-inch (5-cm) tart tins but you can also use mini- muffin tins. They take a little less time to bake. CHEDDAR CUPS ¼ cup (60 mL) butter, softened 1 tsp (5 mL) Dijon mustard 2 cups (500 mL) grated cheddar, at room temperature ¾ cup (175 mL) all-purpose flour ¼ tsp (1 mL) salt ¼ tsp (1 mL) cayenne 1 to 2 tbsp (15 to 30 mL) vodka TOMATO RELISH 1½ cups (375 mL) seeded and diced ripe tomatoes 1 large green onion, finely sliced 3 to 4 tbsp (45 to 60 mL) finely chopped fresh basil or parsley 2 tbsp (30 mL) extra virgin olive oil 1 tsp (5 mL) red-wine vinegar Salt and freshly ground pepper to taste 4 oz (115 g) pancetta, cooked and coarsely crumbled, optional 1 Preheat oven to 325°F (160°C). Coat tart tins with nonstick spray. 2 With electric beater beat butter withmustard until well combined. Beat in cheese only until small bits of cheese are still visible. Combine flour, salt and cayenne; stir into cheese mixture. Stir in 1 tbsp (15 mL) vodka until dough forms. If too dry, add remaining vodka. (You could also use a food processor to make the dough.) 3 Gather dough into 2 logs, each about 12 inches (30 cm) long. Cut 12 pieces of dough from each length and shape into a cup-like shape. Press into tart tins, pressing to evenly fill each cup right to the top. Prick the base of each tart with a fork. FROM WINTER 2009, BY MARILYN BENTZ-CROWLEY

4 Bake in oven centre for 20 minutes or until lightly browned. Cool on a rack before turn- ing out. If cheese cups stick, turn pan upside down over rack and lightly rap bottom of each muffin cup with back of a spoon until released. (Cheese cups can be made ahead and stored airtight at room temperature for several days or frozen for a month.) 5 To make relish, toss tomatoes with green onion and basil in a small bowl. Stir in olive oil and vinegar. Season tomato mixture with salt and pepper. (Mixture can sit at room tem- perature for a couple of hours but loses flavour if refrigerated.) 6 When ready to serve, return cheddar cups on a metal tray to preheated 325°F (160°C) oven for 5 minutes to crisp. Cool slightly; then fill each with a spoonful of tomato mixture. Top with crumbled pancetta. Serve right away. Makes 24 nibbles We grow delicious lamb in Ontario. This recipe calls for a boneless butterflied lamb leg, which the butcher either sells or will prepare for you. It cooks quickly on the barbecue and because it has different thicknesses, you will have both rare and medium meat when it is cooked. The vegetables are a perfect accompaniment for this dish. LAMB 1 boned and butterflied leg of lamb, about 4 lbs (1.81 kg) 3 cloves garlic thinly sliced 3 tbsp (45 mL) olive oil 2 tbsp (30 mL) chopped fresh rosemary 1 tsp (5 mL) hot or mild smoked Spanish paprika Kosher salt and freshly ground pepper VEGETABLES 2 red onions, peeled 3 Japanese eggplants 6 small tomatoes such as Campari or 3 tomatoes cut in half 10 mini sweet peppers or 2 red peppers, halved 3 tbsp (45 mL) olive oil 1 tbsp (15 mL) balsamic vinegar Mint leaves, optional garnish 1 Cut little slits all over lamb with a small sharp knife. Stuff garlic slices into slits. BBQ LAMB WITH ROASTED VEGETABLES FROM EARLY SUMMER 2011, BY LUCY WAVERMAN

SERRANO-WRAPPED HEIRLOOM CARROTS BY VICTORIA WALSH

Here’s an autumnal twist on one of my favou- rite springtime appetizers, asparagus wrapped in prosciutto. This iteration is just as easy to prepare and, since the carrots take longer to roast than asparagus, the ham becomes pleasingly crisp. The recipe is pretty flexible, so make it your own by using prosciutto if you can’t find serrano or be extravagant and choose nutty-tasting Iberico ham. For a strik- ing look, use multi-coloured or purple carrots. Garnish with whatever fresh garden herbs you might have on hand. This recipe is eas- ily doubled, but if you’re roasting two baking sheets at once, be sure to swap the trays half- way through cooking. 2 bunches carrots with their tops, preferably slender ones 1 Preheat oven to 400°F (200°C). 2 Trim carrot tops, leaving a little bit of the top on each, approximately 2 inches (5 cm). Scrub and trim away any dirt. Place carrots on a large baking sheet. Drizzle with oil. Toss and massage oil onto carrots to evenly coat. Sprinkle with salt, pepper and chili flakes. For regular-size carrots, wrap 1 in 1 slice of ham. For smaller carrots, you may only need half a slice for each. 3 Roast in centre of preheated oven for 25 to 40 minutes until carrots are tender-crisp. Bak- ing times will vary depending on the thickness of the carrots. Makes approximately 12 carrot appetizers 1 tbsp (15 mL) olive oil Generous pinches of salt Grinding of black pepper Pinch chili flakes 12 slices serrano ham or prosciutto

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156  FOOD & DRI NK AUTUMN 2018