LCBO Food & Drink Autumn 2022

high and boil until cooking liquid has thickened and reduced to about 2/3 cup (150 mL), about 4 minutes. Remove from heat, stir in remaining 3 tbsp (45 mL) olive oil and season with salt to taste. Let cool slightly. 4. Toss escarole and parsley in pan sauce and divide between four plates. Carefully peel skin from fish and break into large chunks if desired. Divide between salad plates and sprinkle with lemon zest and reserved crispy crumbs.

1. Position racks in bottom and top thirds of oven. Preheat to 250°F (121°C). Line two baking sheets with parchment paper and have two heatproof rubber spatulas or wooden spoons ready. 2. To make popcorn, heat oil in a large pot over medium high heat until very hot; add popcorn kernels and shake the pot to form a single layer on the bottom. Cover, and reduce heat to medium once you hear the first pop. Shake pot a few times and listen for a rapid popping. Remove from heat once the kernel pops slow down to a few at a time. Transfer to an extra-large bowl or large roasting pan and sprinkle with 1/4 tsp (1 mL) kosher salt or 1/8 tsp (0.5 mL) table salt. Sprinkle with peanuts. You should have 12 to 14 cups (3 to 3.5 L). 3. To make caramel, melt butter in a large saucepan over medium heat. Add sugar, corn syrup, bourbon, maple syrup and 3/4 tsp (4 mL) kosher salt or 3/8 tsp (1.5 mL) table salt, stirring until combined. Raise heat to medium high. Once mixture begins to boil, cook without stirring until mixture reaches 250°F (121°C), 4 to 6 minutes. Remove from heat; immediately add baking soda and stir until mixture foams then settles. 4. Pour over popcorn mixture. Using two heatproof spatulas, quickly stir to coat evenly. Sprinkle with toasted sesame seeds, if using. Divide among prepared pans and bake on top and bottom racks, stirring every 15 minutes, and switching and rotating pans until mixture is evenly coated and crisp, 45 to 60 minutes total. Remove from oven and cool completely. Caramel corn is at its best in first 3 days, but can be stored in an airtight container at room temperature up to 1 week.

Cooking with Cider from page 153

Freshly ground pepper to taste 8 cups (2 L) torn pieces escarole, washed and dried 1/2 cup (125 mL) flat-leaf parsley leaves 1 tsp (5 mL) finely grated lemon zest 1. Heat 2 tbsp (30 mL) olive oil in a large skillet on medium heat. Add bread crumbs and cook, stirring, until nicely toasted, about 5 minutes. Season with salt. Scrape into a bowl and set aside. Wipe out pan with a paper towel. 2. Reduce heat to medium-low. Add butter and shallots to pan. Cook, stirring occasionally, until softened, about 2 minutes. Add cider, olives and oregano. Simmer 2 minutes. 3. Season fish with salt and pepper and add to pan, skin side down. Reduce heat to low and cover. Cook gently until fish is just cooked through, about 8 minutes. Carefully transfer fish to a plate and cover loosely with foil to keep warm. Raise heat to

WARM SALAD OF CIDER-POACHED HALIBUT, GREEN OLIVES & ESCAROLE For fresh bread crumbs, pulse rustic white bread in a food processor or tear into small pieces by hand. 5 tbsp (75 mL) olive oil, divided 1 cup (250 mL) very coarse fresh bread crumbs Salt to taste 3 tbsp (45 mL) unsalted butter 1/2 cup (125 mL) chopped shallots, about 2 large 1 can (473 mL) West Avenue Cider Heritage Dry 1/2 cup (125 mL) flattened and pitted green olives, preferably Nocellara or Castelvetrano 2 tbsp (30 mL) chopped fresh oregano 4 halibut filets (each 6 oz/170 g) or another 1-inch (2.5-cm) thick white fish

Serves 4

A Splash of Bourbon from page 176

BOURBON CARAMEL CORN Crunchy, nutty, salty and sweet, this autumnal confection is a perfect alchemy of brown sugar, maple syrup and butter. The bourbon adds complex flavours and a lingering warmth, while balancing the sugars with its subtle bitterness. To toast sesame seeds, dry roast in a small skillet over medium heat until golden, 3 to 5 minutes. POPCORN 2 tbsp (30 mL) vegetable oil 1/2 cup (125 mL) corn kernels 1/4 tsp (1 mL) Diamond Crystal kosher salt, or 1/8 tsp (0.5 mL) table salt 2/3 cup (150 mL) lightly salted peanuts BOURBON CARAMEL 1/2 cup (125 mL) unsalted butter 1 1/4 cups (310 mL) packed light brown sugar 1/3 cup (80 mL) light corn syrup 3 tbsp (45 mL) pure maple syrup 3/4 tsp (4 mL) Diamond Crystal kosher salt, or 3/8 tsp (1.5 mL) table salt 1/2 tsp (2 mL) baking soda 2 tbsp (30 mL) toasted sesame seeds (optional) 1/4 cup (60 mL) bourbon, preferably Evan Williams

Makes about 14 cups

174 FOOD & DRINK AUTUMN 2022

SHOP ONLINE AT LCBO.COM