LCBO Food & Drink Autumn 2020

Thanksgiving break from page 45

Smoke signals from page 37

small bowl until sugar is dissolved. Stir in shal- lot. Set aside, stirring occasionally. 5 Line a heavy-duty rimmed baking sheet with foil. Spread out half the chips and sprinkle with half the cheese, half of the roasted veg- etables, cranberries and thyme. Repeat with a second layer using up remaining half of chips, cheese and toppings. Bake until cheeses are melted and nachos are hot, 15 to 20 minutes. 6 Remove from oven. Drain shallots and sprin- kle over nachos. Serve immediately with lemon wedges. AUTUMN SLAW A fall spin on a summer favourite finds red cabbage, root vegetables and tart apple in a tangy dressing sweetened with honey and nutty with walnut oil. It can be mixed ahead of time—the cabbage will stain the other vegeta- bles—but make sure to serve it straight from the fridge to maintain its fresh crunch. 1 tbsp (15 mL) mayonnaise 1 tbsp (15 mL) grainy mustard 2 tsp (10 mL) Dijon mustard 2 tsp (10 mL) honey 1/4 cup + 2 tbsp (90 mL) apple cider vinegar 1/4 cup (60 mL) roasted walnut oil Salt and freshly ground pepper to taste 1 large shallot, thinly sliced 1 lb (455 g) red cabbage, cored, thinly sliced on mandoline 3/4 lb (340 g) celeriac, peeled, cut into julienne 2 medium carrots, peeled, cut into julienne 1 large Granny Smith apple, halved, cored, cut into thin strips 1 1/2 tsp (7 mL) chopped thyme 1/4 cup (60 mL) chopped flat-leaf parsley 1 In a mixing bowl, whisk mayo, mustards, honey and vinegar until honey is dissolved. Slowly whisk in walnut oil to form emulsified dressing. Season with salt and pepper. Trans- fer to airtight container. Refrigerate up to 1 week. 2 Soak shallot in cold water for 5 minutes. Drain and pat dry with paper towel. Place it in a large mixing bowl with cabbage, celeriac, carrots, apple and herbs. Pour dressing over vegetables and season with salt and pepper. Using tongs, mix thoroughly. Transfer to serv- ing bowl. Serves 8

HARVEST NACHOS WITH SQUASH, BRUSSELS SPROUTS & SMOKED CHEDDAR Breaking out of its Tex-Mex shackles, Harvest Nachos finds crunchy tortilla chips baked un- der a bed of two cheeses, roasted fall veggies, dried cranberries and fresh thyme. If you cut the vegetables and grate the cheeses ahead of time, the whole dish comes together in under an hour. It is important to layer nachos so the last bite is as good as the first. 3 cups (750 mL) diced butternut squash, cut into 3/4-inch (2-cm) cubes 1 lb (455 g) Brussels sprouts, trimmed, quartered through core 2 tbsp (30 mL) canola oil Salt and freshly ground pepper to taste 2 tbsp (30 mL) red wine vinegar 2 tbsp (30 mL) water 2 tsp (10 mL) sugar 1 large shallot, thinly sliced into rings 1 lb (455 g) sturdy tortilla chips 1/2 lb (225 g) smoked cheddar, grated 1/2 lb (225 g) Swiss melting cheese (Emmenthal, Appenzeller, Gruyère), grated 1 Preheat oven to 450°F (230°C). 2 In a large mixing bowl, combine squash, Brussels sprouts, oil, salt and pepper. Mix thor- oughly and transfer to a heavy-duty baking sheet lined with parchment paper. Bake on lower rack, stirring twice, until browned and soft, about 25 minutes. Remove from oven. 3 Lower temperature to 350°F (180°C). 4 While the vegetables are roasting, whisk vinegar, water, sugar and a pinch of salt in 1/2 cup (125 mL) dried cranberries 3 tbsp (45 mL) fresh thyme leaves Lemon wedges for serving

CAMPFIRE OLD FASHIONED FOR A CROWD

Reminiscent of a wood-burning fire, this com- forting cocktail is made for entertaining. The smoke here comes from two sources: deli- cately smoked ice cubes that release flavour as they melt, and a smoke-filled decanter. The latter is achieved with a smoke gun, a special piece of equipment that can be purchased from hardware stores, dedicated barbecue shops or online from Amazon. 1 In a liquor decanter with a stopper, combine 2 cups (500 mL) bourbon, 1/4 cup (60 mL) water, 2 oz maple syrup, and 1/4 oz Angostura bitters. Swirl to dissolve syrup and refrigerate until chilled. 2 Follow the manufacturer’s instructions for the smoke gun using maple chips, and, once smoking, place the flexible hose into the neck of the decanter. Let run for 30 seconds, remove and place stopper on decanter. Serve immediately alongside rocks glasses and smoked ice (method follows). Makes 8 cocktails SMOKED ICE Begin by making plain ice in the desired size and shape you wish to use (the increased surface area of the ice provides better results than water alone). Plan for 24 standard-size cubes, or 8 jumbo spheres (or cubes). Arrange a piece of foil in the bottom of a deep wide pot or wok. Place 1 tsp (5 mL) maple chips on top of foil and arrange a rack over foil and within pot. Place a heatproof bowl or pie plate overtop and fill with ice. Cover with lid or more foil and set over high heat for 1 minute. Reduce heat to low and continue smoking for 15 minutes. Turn heat off and let stand for 15 minutes. Pour water back into moulds and freeze.

Serves 8

140 

AUTUMN 2020 FOOD & DRINK