LCBO Food & Drink Autumn 2020

Recipes With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Market day menu from page 74

ROASTED CARROT SALAD WITH CARAWAY VINAIGRETTE Crumbled rye crispbreads, like Ryvita, make great instant croutons. Ontario-made Mountainoak Gouda is a delicious standard-­ bearing cheese that really gilds the lily here. You can roast the carrots well in advance, just be sure they’re at room temperature before assembling the salad. 1 1/2 tsp (7 mL) caraway seeds 1 tsp (5 mL) Dijon mustard 1 tbsp (15 mL) maple syrup 2 tsp (10 mL) lemon juice 1 tbsp (15 mL) white wine vinegar 1/3 cup plus 1 tbsp (80 plus 15 mL) extra virgin olive oil, divided Salt and freshly ground black pepper 2 bunches small slender carrots with greens 3 dark rye crispbreads 1 bunch watercress, trimmed of tough stems 2 oz (55 g) coarsely grated aged Gouda 1 Coarsely grind the caraway in a mortar and pestle or spice grinder. Whisk together caraway, Dijon, maple syrup, lemon juice and vinegar in a small bowl. Slowly drizzle 1/3 cup (80 mL) oil over, whisking constantly. Season with salt and pepper; set aside. 2 Preheat oven to 400°F (200°C). 3 Trim carrots leaving a 1-inch (2.5-cm) length of greens; scrub clean. Arrange on a baking sheet; drizzle with remaining 1 tbsp (15 mL) oil. Season with salt and pepper. Roast for 30 minutes. 4 Meanwhile, break crispbreads into rough 1/4-inch (5-mm) pieces. Toss with 1 tsp (5 mL) of the dressing just to moisten a bit; season with a pinch of salt. 5 Let carrots cool for 10 minutes. On a large platter, arrange watercress and carrots. Drizzle remaining dressing over, then top with rye pieces and cheese.

BACON, PARSNIP & ONION PINCHOS It’s hard to imagine a more autumnal flavour com- bination than bacon, parsnip, onion and apple cider. These dead-simple skewers are seriously more-ish. Look for slab-style double-smoked bacon behind the deli counter at large grocers and be sure to purchase in one thick piece. 1 can (473 mL) hard dry apple cider 1/3 cup (80 mL) firmly packed brown sugar 1 tbsp (15 mL) chopped thyme 1/2 tsp (2 mL) coarsely ground black pepper 14-oz (395-g) piece double-smoked bacon 2 large or 4 small parsnips, peeled 2 tsp (10 mL) olive oil 20 pearl onions 20 cocktail-length picks 1 Combine the cider and sugar in a medium pot over high heat. Let boil until syrupy and reduced to 1/2 cup (125 mL). Stir in thyme and pepper; set aside. 2 Preheat oven to 400°F (200°C). 3 Cut bacon into 20 equal-sized chunks; arrange on one-half of a parchment-lined bak- ing sheet. Cut parsnips into 20 pieces roughly the same size as the bacon. Drizzle with oil and arrange on other half of baking sheet. Roast for 20 minutes. 4 Meanwhile, bring a small pot of water to a boil. Trim roots from onions, leaving bulbs intact; do the same to the stem end of each. Drop into boiling water and cook 1 minute; drain in a colander and rinse under cool water until easy to handle. Slip skins from onions. 5 Add to baking sheet at the 20 minute mark and give everything a good stir; roast 10 min- utes longer. 6 Skewer 1 onion, 1 piece of parsnip and 1 piece of bacon on each skewer. Brush with cider glaze and serve warm. Make 20 pieces

CORN & CHANTERELLE TOSTADITAS Softly sautéed mushrooms and tender-crisp corn are delicious together. Here, they’re given a Mexican-ish spin on top of corn chips. If you can find it, Oaxacan cheese makes a delicious milky topping. Simply pull the cheese into fine shreds and garnish each tostadita with a few strands, folding to fit. 4 oz (115 g) chanterelles, cleaned with a soft brush 1 corn on the cob 1 tbsp (15 mL) unsalted butter 1 tbsp (15 mL) olive oil Salt 1/4 tsp (1 mL) smoked paprika 3 green onions, white and light green parts only, chopped, tops reserved Juice of half a lime 16 low-sodium (lightly salted) round tortilla chips 1 Roughly chop the chanterelles and remove corn kernels from cob; keep both separate. 2 Melt butter and oil in a medium skillet over medium heat. Add chanterelles, season with salt, and cook, stirring frequently, for 3 min- utes. Add corn and smoked paprika; continue to cook, stirring from time to time, for an additional 4 minutes. Remove from heat; stir in chopped onion and lime juice. 3 Sliver the onion tops. Top the tortilla chips with an equal amount of the corn mixture; garnish with the slivered onion greens.

Serves 6

Makes 16 pieces

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FOOD & DRINK AUTUMN 2020