LCBO Food & Drink Autumn 2020

Tricks & treats from page 123

WITCH’S BREW This magical punch has it all: mellow coffee, sweet berry and bitter orange, all balanced out with a dry herbal liqueur. Eye of newt optional. 20 dehydrated orange wheels (for garnish), made with 2 oranges 26 oz Hounds Black Vodka ( LCBO 468736, $35.95) 13 oz cassis 13 oz Kahlúa ( LCBO 10213, $29.95) 13 oz Montenegro Amaro ( LCBO 601484, $27.95) 40 oz chilled cold-brew coffee 20 dashes orange bitters 1 The day before the party, fill a Bundt cake baking mould with water and put in freezer to make an ice ring. 2 The day of the party, slice 2 oranges into 20 wheels and lay out on a cookie sheet. Bake at 125°F (52°C) for 6 hours, rotating and flip- ping the fruit every 2 hours. 3 Stir all the liquid ingredients in a pitcher. Pour into punch bowl. Add frozen ice ring. Garnish with dehydrated orange wheels. 4 Serve 3 oz of punch in ice-filled punch glasses with an orange wheel on top. Serves 20 FREAKY TIKI Bright, fruity and vibrant, this crowd-pleasing rum punch is a guaranteed hit and makes a gorgeous centerpiece to boot. 3 oz amber Caribbean rum like Appleton Estates ( LCBO 177808, $28.95) or Mount Gay ( LCBO 369793, $35.15) 13 oz aged white rum like El Dorado 3 YO ( LCBO 402859, $27.95) 13 oz cherry brandy 13 oz Aperol ( LCBO 176834, $28.15) 26 oz pineapple juice 13 oz pink grapefruit juice 13 oz lime juice 20 mint sprigs (for garnish) 1 The day before the party, fill a Bundt cake baking mould with water and make an ice ring. 2 The day of the party, add all liquid ingre­ dients to a large pitcher (or mixing bowl) and stir. Pour into punch bowl. Add frozen ice ring. 3 Open up mint sprigs and float on punch. 4 Serve 4 oz punch in each ice-filled punch cup with a mint sprig. Serves 20

LABNEHWITH BLACK TAHINI & ROASTED GRAPES

First you make your own labneh cheese (or you can buy it and skip that step), then you stir it together with your Halloween trick, black tahini. Basically, this dip is a real treat. 1/2 tsp (2 mL) sea salt Juice of a lemon, divided 3 cups (750 g) 2% plain yogurt 1/2 cup (125 mL) black tahini plus 1 tbsp (15 mL) for garnish (available at health food and Asian grocers) Sea salt to taste 1 large bunch, about 2 cups (500 mL) seedless black grapes 1 tbsp (15 mL) olive oil 1 tsp (5 mL) honey 2 tbsp (30 mL) fresh parsley, roughly chopped 1 Add salt and juice of half a lemon to contain- er of yogurt and mix well. Place yogurt mixture in the middle of a large piece of cheesecloth that has been folded over once for 2-ply thick- ness, at the bottom of a medium bowl. Carefully bring up the sides of the cheesecloth around the yogurt, making a leak-free pouch. Secure the corners of the cheese cloth with string or a kitchen clip and slide a wooden spoon through the hole under the gathered cloth. Rest spoon suspended over the bowl in the refrigerator (the bowl will catch the whey). You can also do this by lining a fine mesh sieve with cheese- cloth, set upon a bowl. Let drain for at least 12 hours or up to 24. Place drained yogurt in a medium bowl and stir until smooth. (Makes ap- proximately 1 cup/250mL labneh.) Labneh can be made ahead of time and stored in an airtight container in the fridge for up to 2 weeks. 2 Combine tahini, with juice of half a lemon and salt to taste. 3 Preheat oven to 450°F (230°C). Line a bak- ing sheet with foil. 4 Drizzle grapes with olive oil and sea salt on baking sheet and place in preheated oven for 25 to 30 minutes or until soft, with some grapes slightly charred. 5 Spoon labneh onto a large plate, drizzle with tahini mixture and swirl into labneh with a spoon. Add grapes to centre, drizzle with remaining 1 tbsp (15 mL) tahini, honey and sprinkle with parsley and finishing salt. Serve with warm pita. Pinch of finishing salt like Maldon Pita bread for ripping and dipping

BLACK MISSION FIGS WITH STILTON & POMEGRANATE The small fresh Mission figs now readily available at supermarkets make these one-bite wonders perfect for cocktails with friends. The Stilton oozes and adds punch while the date molasses adds sweetness and the pomegran- ate seeds bring the final flourish. Simply put, these figs will cast a spell on your friends. 2 pkgs (each 228 g) small black mission figs (about 24 small figs) About 2 oz (55 g) Stilton or other blue cheese 2 tsp (10 mL) olive oil

1/4 tsp (1 mL) red pepper flakes 1/4 cup (60 mL) date molasses (available at Middle Eastern grocers), warmed to make pourable Seeds from half a pomegranate, about 1/2 cup (125 mL) Pinch of finishing salt such as Maldon

1 Preheat the oven to 425°F (220°C).

2 Rinse figs, pat dry, and cut off the stems. Without cutting through the base, halve them from top to about halfway down. Set upright in a dish just big enough to hold them, such as a pie plate, and stuff with a good pinch of blue cheese. Drizzle with olive oil and sprinkle with red pepper flakes, then evenly drizzle with date molasses. 3 Bake for 10 minutes or until cheese is melted and figs are warm. Let cool for 5 minutes then gently lift figs onto a serving platter. Spoon some of the sauce from the pan overtop each, and sprinkle generously with pomegranate seeds. Sprinkle with a pinch of finishing salt. Serve at once.

Serves 8 to 10

Serves 8 to 10

142 

AUTUMN 2020 FOOD & DRINK