LCBO Food & Drink Autumn 2018

ROASTED GARL IC & PUMPKIN SOUP

5 While the soup is cooking, squeeze all the garlic from its skin and add to pot along with any residual oil. 6 Once the soup is cooked, let cool slightly and purée with a hand blender or in a stand- up blender. Food processors won’t make it as smooth but will still work. 7 Once soup is puréed, add cream, nutmeg, salt and pepper to taste, and warm through. Adjust consistency with water if needed. Gar- nish with extra sage leaves, if desired. Serves 6 to 8

FROM AUTUMN 2011, BY TONIA WILSON-VUKSANOVIC

Garlic is a large Ontario crop—we even have an annual garlic festival in Toronto. There are many different kinds of this bulb, some more potent than others, so the garlic metre for this soup can vary slightly. Roasted garlic tames the heat and gives it a sweetness that meshes with the pumpkin. If you cannot find fresh pumpkin, use canned (but not pudding and pie filling). Often fresh pumpkin can be purchased at farmers’ markets or ethnic food stores, usu- ally cut in pieces. There will be leftover soup, but it freezes very well for another occasion. SOUP 2 tbsp (30 mL) olive oil 2 cups (500 mL) onions, coarsely diced 2 cups (500 mL) carrots, peeled and coarsely diced 3 tbsp (45 mL) grated fresh ginger ½ tsp (2 mL) chili powder 3 cups (750 mL) fresh pumpkin 1 cup (250 mL) yellow-flesh potatoes, peeled and coarsely diced 2 tbsp (30 mL) sliced fresh sage, plus extra for garnish if desired 8 cups (2 L) chicken stock ROASTED GARLIC 4 heads of garlic 2 tbsp (30 mL) olive oil 2 Slice the tops off the whole heads of garlic to expose just the tips of the cloves, place on a large sheet of foil and drizzle garlic with olive oil. Wrap completely and bake in middle of oven for 1 hour and 15 minutes. Once roasted, open package and let cool. 3 For soup, heat oil over medium heat in a large pot, add onions, carrots, ginger and chili powder and cook until onions begin to soften, about 5 minutes. Stir in the pumpkin, potatoes, sage and chicken stock. 4 Bring to a boil, reduce to simmer and let cook uncovered until the potatoes are very tender, about 35 minutes. ½ cup (125 mL) whipping cream Freshly grated nutmeg to taste Salt and white pepper to taste 1 Preheat oven to 350°F (180°C).

HAZELNUT BRITTLE FROM WINTER 2006, BY LUCY WAVERMAN

A fledgling hazelnut industry in Ontario is scheduled to become big business in a few years. This fabulous brittle uses those hazel- nuts. Serve as a treat, or package it up to send home with your guests as a remembrance of this special dinner. 1 cup (250 mL) granulated sugar ½ cup (125 mL) water ¼ cup (60 mL) hazelnuts, toasted, skin removed, chopped 2 tbsp (30 mL) long threads of grated orange rind 1 Line a baking sheet with parchment paper. 2 Combine sugar and water in a small, heavy- bottom saucepan and cook for 8 to 10 minutes on medium-high heat or until syrup becomes a light amber colour. The colour will darken once off the heat. 3 Quickly stir in hazelnuts and orange rind, and pour onto prepared cookie sheet to cool. 4 Break up into pieces when completely cooled and hardened. Serves 8 APPLE SPRITZER Cognac and sparkling wine turn the mixture of Calvados and cider into a complex cocktail that apple lovers will enjoy. ½ oz Calvados ½ oz Cognac 1 oz apple cider Sparkling wine Finely diced apple, for garnish 1 In a glass, mix Calvados, Cognac and apple cider. 2 Pour into a Champagne flute and top with sparkling wine. 3 Garnish with a fine dice of apple. Makes 1 drink FROM AUTUMN 2007, BY JENNIFER McLAGAN

PLUM AND BLUEBERRY SHOOTERS

FROM AUTUMN 2006, BY LUCY WAVERMAN

Sliced plums and blueberries tossed with pomegranate juice and then layered with mas- carpone cream in a tall shooter glass or stem- less wineglass make a quick and beautiful- looking dessert. Native to Northern Ontario, tiny wild blueberries have more flavour than the larger ones, and are a special treat if you can find them. 4 plums cut into ½ inch (1 cm) dice 3 cups (750 mL) wild blueberries ⅓ cup (80 mL) sugar, divided 1 cup (250 mL) pomegranate or blueberry juice ½ cup (125 mL) whipping cream 1 cup (250 mL) mascarpone cheese 6 sprigs lemon balm or mint 1 Toss plums with blueberries and 2 tbsp (30 mL) sugar. Stir in pomegranate juice. 2 Whip cream until it holds soft peaks. Fold into mascarpone along with remaining sugar. 3 Fill each glass halfway with fruit and juice. Add a layer of mascarpone and top with more fruit and juice. Finish with a swirl of mascar- pone. Top with a sprig of lemon balm or mint. Serves 6

SHOP ONLINE AT LCBO.COM

158  FOOD & DRI NK AUTUMN 2018