LCBO Food & Drink Autumn 2022

refrigerate until cold before using, up to 1 day.

4. Pour 1 tbsp (15 mL) chocolate into each of 12 moulds. Using a brush, spread the chocolate as evenly as possible to the top of the moulds. Allow to harden about 10 minutes. Repeat the process with a second layer. Leave to cool and harden completely, about 30 minutes. 6. Gently loosen the other six chocolate half-spheres from their moulds. Using the brush, paint the edges with melted chocolate (if your chocolate has cooled, heat up again briefly on the double boiler). Remove from moulds and place on top of the marshmallow filled shells, creating complete spheres, and ensuring the edges seal. (If you are using parchment liners, you may need to pipe the melted chocolate in order to seal the edges.) Allow to cool completely. 7. Remove from moulds and use immediately, or store in a sealed container in the fridge up to 1 week. 5. Add 3 to 4 mini marshmallows to six of the moulds.

2. Transfer mixture onto floured surface and knead a few times until a cohesive dough comes together. Divide into four pieces. Wrap each piece in plastic wrap, and refrigerate at least 30 minutes and up to 1 day before rolling. 3. To make filling, heat butter in large pot until foamy. Add onion, bacon and garlic. Cook over medium heat until softened, 2 to 3 minutes. Add mushrooms and raise heat to medium-high. Cook, stirring occasionally, until well-browned, 5 to 8 minutes. Lower heat to medium-low, stir in cabbage, cook 10 minutes further. Add wine and scrape up any browned bits, bring pot to gentle simmer. Cook, stirring occasionally, until cabbage is softened and all liquid has evaporated, about 25 to 30 minutes. Remove from heat and stir in bread crumbs, cheese and salt to taste. Transfer to a baking sheet to cool. Cover and

1/4 cup (60 mL) unsalted butter, melted 2 eggs 1 egg yolk

4. Place chilled dough on lightly floured surface and roll out to roughly 1/8 -inch (3-mm) thick. Using a 3-inch (8-cm) ring cutter or similar-sized water glass, cut dough into rounds and set aside. Repeat process with remaining pieces of dough. (Dough scraps can be cut up, boiled and tossed with butter for a rustic pasta.) 5. Place about 2 tsp (10 mL) filling in centre of each dough round. Brush edges lightly with a little egg. Fold over into half moon shapes, pinching to seal. Transfer to a parchment-lined baking sheet. When perogies are done, keep covered and refrigerated until ready to cook, up to 2 hours, or freeze on tray until hard then transfer to a freezer bag or airtight container and freeze up to 1 month. 6. When ready to serve, bring a large pot of salted water to a boil. Add perogies, 5 to 6 per person for a main course, or 2 to 3 per person for a side dish. Reduce heat and simmer until dough is cooked and filling is hot, 2 to 3 minutes from fresh, 3 to 4 minutes from frozen. Using a slotted spoon, transfer to a lightly oiled tray. Rest 5 to 10 minutes. 7. Heat a film of oil in heavy bottom frying pan over medium heat. Add perogies. Cook until well-browned, 1 to 2 minutes per side. Serve hot with sour cream. [ WHAT TO SERVE ] Hidden Bench Estate Organic Pinot Noir VINTAGES ESSENTIALS 274753, $37.95 Pinot Noir and dishes with herb and mushroom are superb together. This local example’s cherry and earthy mineral tones will elevate the flavours in these perogies. Makes about 60 perogies

FILLING 2 tbsp (30 mL) butter

1 medium onion, finely diced 4 oz (115 g) double-smoked bacon, diced 3 cloves garlic, minced

1 lb (455 g) cremini mushrooms, sliced 4 cups (1 L) finely chopped cabbage 2 cups (500 mL) dry white wine 1/2 cup (125 mL) bread crumbs 1/2 cup (125 mL) finely grated Grana Padano cheese Salt to taste 1. To make dough, combine flour, salt and sage in large bowl. In medium bowl, combine sour cream, melted butter, eggs and egg yolk. Mix thoroughly, add to flour bowl, and gently mix using wooden spoon or spatula until a soft dough begins to form. 1 egg, lightly beaten Canola oil for frying

Makes 6 bombs

Sage Advice from page 59 SAGE PEROGIES WITH MUSHROOM-CABBAGE FILLING

Adding fresh sage to the perogy dough allows the herb’s autumnal flavour to complement the savoury elements in the dish without becoming overpowering. To make these vegetarian, simply omit the bacon. DOUGH 4 cups (1 L) all-purpose flour, plus more for dusting 1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt 1/2 cup (125 mL) chopped sage 1 cup (250 mL) sour cream, plus more for serving

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