LCBO Food & Drink Autumn 2019

MUSHROOM CARPACCIO Look for impeccably fresh Ontario mushrooms, likely grown nearby and recently harvested, for this dead simple salad. Its ease belies just how good it is. You’ll know your mushrooms are fresh if the membrane over the gills is still attached to the stem and the cap looks plump and blem- ish-free. Purchase the biggest ones you can find, but disregard size in favour of freshness. 1 1/4 lbs (565 g) large white or cremini mushrooms, or a combination of both 1/2 cup (125 mL) extra virgin olive oil 2 tbsp (30 mL) lemon juice 1 red finger chili, thinly sliced 3 tbsp (45 mL) mint, about 8 large leaves finely sliced Sea salt, preferably Maldon 2 tbsp (30 mL) toasted pine nuts 1 Clean the mushrooms using a dry brush (do not wash under water); trim stem ends, leaving most of the stems intact. Slice as thinly as possible and arrange on a large platter, overlapping slightly as necessary. 2 Drizzle olive oil over; sprinkle evenly with lemon juice. Scatter with chili, then mint. Sea- son lightly with the salt. Strew with pine nuts, and serve straightaway. Serves 6 CREMA DI MASCARPONE A perfect marriage of two of my favourite products, one Italian, the other Ontarian, Crema di Mascarpone is a bit like panna cotta, only far more luxurious. It comes together in seconds but does need to set up overnight in the fridge. Amarena cherries are available from Italian specialty shops or online—look for Fabri or Toschi brands. The cherries are very sweet but pleasingly tart making them a perfect foil for the rich mascarpone. 2 cups (500 mL) mascarpone, preferably Bella Casara brand 2 egg yolks 3 tbsp (45 mL) sugar 2 tbsp (30 mL) amaretto or Grand Marnier 2 tbsp (30 mL) milk, half & half or 18% cream 18 amarena cherries in syrup 2 tbsp (30 mL) sliced almonds, lightly toasted 1 Combine mascarpone, egg yolks, sugar, amaretto and milk (or cream) in a blender. Process until smooth and sugar is dissolved, about 1 minute. Divide between 6 glasses, each 4 to 5 oz (115 to 140 mL). Cover glasses with plastic wrap and refrigerate overnight for at least 18 hours and up to 2 days in advance. 2 To serve, remove wrap and top each with 3 cherries, a little of the cherry syrup and an equal amount of the almonds. Serves 6

ROASTED FIG & PANCETTA SALAD This salad is Italian simplicity at its best: warm figs, salty pancetta and an easy dressing. Do purchase the best aged balsamic vinegar you can find—it really does make a difference. I’ll admit they can be expensive, starting at about $20 a bottle, but the investment is worth every penny. Balsamic syrup is a thrifty option and is available at most grocers. It approximates the flavour somewhat and is a better option than the thin, acidic mass-market balsamic. You can swap the syrup 1:1 for the aged vinegar. 1 medium-sized head frisée 1 bunch watercress 1/4 cup plus 1 tbsp (60 mL plus 15 mL) extra virgin olive oil, divided Salt and coarsely ground black pepper 9 ripe Mission figs, stemmed and halved 4 slices roll-style pancetta, 1/8-inch-thick (3-mm) slices, diced 2 Tear frisée into bite-sized pieces; trim tough stems from watercress. Wash greens and dry carefully. Arrange on a large platter, drizzle with 1/4 cup (60 mL) olive oil and season with salt and pepper. Toss to coat. 3 Toss figs with remaining 1 tbsp (15 mL) oil and arrange cut-side up on a parchment-lined baking sheet. Bake in preheated oven for 10 to 12 min- utes or until warmed through and softened. 4 Meanwhile, fry pancetta in a small skillet over medium heat for 3 to 4 minutes or until just beginning to crisp. Tip contents of pan, including rendered fat, evenly over greens. Arrange warm figs overtop and tip collected juices, if any, over salad. 5 Drizzle with balsamic and serve right away. Serves 6 WHAT TO SERVE A dry sparkler provides an excellent balance for the salty flavours and dressing, and it’s fruity enough to complement the sweet roasted figs. Trius Brut VQA LCBO 284539, $29.95 4 tsp (20 mL) aged balsamic vinegar 1 Preheat oven to 350°F (180°C).

GARLICKY CHICKEN LIVERS Hands down one of my favourite appetizers, these easy chicken livers are the perfect bite to get things started. Because butter features prominently in the recipe, choose the best. Stirling Creamery, Emerald Grasslands and Rolling Meadow all make premium, delicious local butters. Serve the livers family style in the pan they were cooked in, along with cocktail forks and some good crusty bread. 1 lb (455 g) chicken livers 1/4 cup (60 mL) all-purpose flour 1/4 tsp (1 mL) cayenne

Salt and freshly ground black pepper 5 tbsp (75 mL) unsalted butter, divided 4 cloves garlic, finely chopped

1/3 cup (80 mL) white wine 1 tbsp (15 mL) lemon juice 2 tbsp (30 mL) chopped parsley

1 Wash chicken livers under cool running water, drain and pat dry. Trim livers of any yellowish bits and, working with one at a time, lay liver flat on a cutting board. Pull or cut out the connective tissue between lobes. Repeat with remaining livers. 2 Combine flour and cayenne in a small bowl; season with salt and pepper. Add livers and toss to coat. Remove livers, shaking off excess flour. 3 Melt 2 tbsp (30 mL) butter in a medium skillet over medium-high heat. Once foaming, add livers in a single layer and cook 2 minutes per side or until browned. Remove to a bowl and set aside. 4 Melt another 1 tbsp (15 mL) butter in skillet; add garlic and cook until fragrant, about 30 seconds. Pour wine over and reduce by half. Stir in lemon juice and return chicken livers to pan. Cook for an additional minute and remove from heat. 5 Cut remaining 2 tbsp (30 mL) butter into 4 pieces and stir into livers until melted. Sprinkle with parsley and give the livers a few grindings of coarsely ground black pepper. Serve hot. Serves 6

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AUTUMN 2019 FOOD & DRINK