LCBO Food & Drink Autumn 2019

Recipes

With wine, beer and spirit pairings by Dré Dee.

Cinnamon from page 94

to dissolve honey. Pour over lamb and sprinkle with prunes. Cover and bake until lamb is

cream cheese into several pieces and add to the flour mixture. Process just until the dough begins to come together. Finish bringing the dough together by hand, divide in half and shape into 2 small, flat squares, about 4 x 4 inches (10 x 10 cm). Wrap and chill until firm, about 2 hours or overnight. 2 Remove 1 square of dough from the re- frigerator and rest on the counter to soften slightly. Meanwhile, combine the sugar and cinnamon and set aside. 3 On a lightly floured surface, roll the dough to an 8 x 12-inch (20 x 30-cm) rectangle. Sprin- kle 4 tsp (20 mL) of the cinnamon sugar evenly overtop. Roll over the dough lightly to embed the sugar. Flip the dough over quickly and do the same for the other side. (Don’t worry if some of the sugar doesn’t stick to the dough.) With the long side facing you, roll the dough into a log. Wrap in plastic wrap and chill for 30 minutes. Repeat with the second piece of dough or freeze for future use. 4 For each log of dough, line 2 baking sheets with parchment paper. Working with 1 log of dough at time, trim the ends and cut crosswise into slices, a little over 1/2 inch (1 cm) wide, about 18 pieces in all. 5 Dust the work surface with icing sugar. Start with 1 slice of dough and place it spiral-side up. Roll it out in one direction to an oval about 3 inches (8 cm) long. (Flip the dough over to coat in sugar as necessary to prevent sticking). Repeat with all the dough. 6 Re-roll each piece out to a very thin oval about 6 inches (15 cm) in length. Brush off any excess sugar and place on the parchment-lined baking sheets. Place the baking sheets in

fork-tender, another 30 minutes. 4 Reduce oven to 200°F (100°C).

LAMB SHANK TAJINE WITH PRUNES, CINNAMON AND SESAME SEEDS In this classic Moroccan dish, lamb is braised to maximum succulence with plump prunes in a broth spiced with cinnamon, ginger and saf- fron. Serve it with plain steamed couscous to soak up the rich sauce. To toast sesame seeds, cook them in a small skillet over medium heat, stirring often, until browned, 4 to 5 minutes. 2 tbsp (30 mL) vegetable oil 2 tbsp (30 mL) unsalted butter 1 large onion, finely chopped 2 tsp (10 mL) cinnamon 1 tsp (5 mL) ground ginger Large pinch saffron soaked in 1/4 cup (60 mL) hot water 3 cups (750 mL) unsalted chicken stock 2 tbsp (30 mL) honey 24 pitted prunes Salt, if needed Toasted sesame seeds and cilantro leaves to garnish 2 Pat lamb dry with paper towel. Season generously with salt and pepper. In a large frying pan, heat oil over a medium-high heat. Add lamb and cook, turning occasionally, until nicely browned, 8 to 10 minutes. Transfer lamb to a deep baking dish that will fit it snuggly. 3 Drain off fat from pan and lower heat to me- dium. Add butter then onion and cook, stirring occasionally, for 5 minutes. Stir in cinnamon and ginger. Cook 30 seconds. Add saffron tea and chicken stock. Raise heat to high. When it comes to a boil, pour over lamb. Cover dish tightly with foil and bake on middle rack for 1 hour. Flip lamb and bake another 30 minutes. Remove dish from oven. Place honey in a small bowl. Ladle in some braising liquid and whisk 4 lamb shanks, 10 to 12 oz (285 to 340 g) each Salt and freshly ground pepper to taste 1 Preheat oven to 325°F (160°C).

5 Carefully transfer lamb to another baking dish. Carefully strain braising liquid into a medium saucepan. Transfer prunes and onions to dish with lamb. Cover lamb with foil and place in oven to keep warm. Place liquid over a high heat. Skim and discard fat. When mixture comes to a boil, reduce heat to maintain vig- orous simmer. Cook until reduced to 1 1/2 cups (375 mL), 15 to 20 minutes. Season with salt, if necessary. Pour over lamb. Cover and return to oven to keep warm until ready to serve, up to 1 hour. Sprinkle with sesame seeds and cilantro before serving. Serves 4 ARLETTES Arlettes are ultra-thin, crispy and delicious cookies traditionally made with puff pastry, but a simple cream cheese dough can yield very similar results. Though the actual dough comes together with minimal time and effort, the cookies do need to be rolled out individ- ually; this does take time… and a bit of effort. So just do what I do: find the time, put on your favourite music and enjoy the process.

CREAMCHEESE DOUGH 1 1/4 cups (310 mL) all-purpose flour

1 tbsp (15 mL) sugar 1/8 tsp (0.5 mL) salt

1/2 cup (125 mL) cold unsalted butter 1/2 cup (125 mL) cold cream cheese

the refrigerator or freezer. 7 Preheat the oven to 325°F (160°C).

CINNAMON FILLING 6 tbsp (90 mL) sugar 1 1/2 tsp (7 mL) cinnamon

8 Bake the arlettes for 10 minutes. Remove from oven, flip over and bake another 5 to 7 minutes or until golden. Cool on a wire rack and store in an airtight container. The cookies will keep for about 5 days.

Icing sugar for rolling

1 For the dough, combine the flour, sugar and salt in the bowl of a food processor. Cut the butter into 1/2-inch (1-cm) pieces and scatter over the flour mixture. Pulse until the mixture resembles coarse bread crumbs. Cut the

Makes about 36

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FOOD & DRINK AUTUMN 2019