LCBO Food & Drink Autumn 2023

BREAD BOWL SWISS CHARD DIP WITH CRUDITÉS

CHARRED FENNEL SOUP WITH WALNUT RELISH

5. Remove from heat and stir in cream, chives and lemon juice. Using an immersion blender, purée until very smooth. (Alternatively, soup can be transferred to a blender in batches and puréed.) Adjust seasoning, if necessary. (Cooled soup will keep, refrigerated in an airtight container, up to 2 days. Reheat over medium heat.)

This fresh take on classic spinach dip brings the best of the season with bright Swiss chard leaves and deeply caramelized onions. For the silkiest texture and an extra boost of flavour, use premium, full-fat (14%) sour cream. 1 tbsp (15 mL) extra virgin olive oil, plus more to garnish 3 medium-size yellow onions, thinly sliced 2 garlic cloves, thinly sliced Salt and freshly ground pepper to taste 1/2 large bunch green Swiss chard, stems removed and reserved for another use 2 cups (500 mL) 14% sour cream 1 tbsp (15 mL) strained fresh lemon juice 1 medium-size seeded sourdough oval, or other rustic loaf Endive leaves, peeled and halved heirloom carrots, colourful cauliflower florets and sliced watermelon radishes, for serving 1. Heat oil in a large frying pan over medium heat. Add onions and garlic. Season with salt and pepper. Cook, stirring occasionally and add ing a splash of water if needed to deglaze pan, until onions are deeply caramelized, 25 to 35 min- utes. Transfer to a plate and cool completely. 2. Bring a large pot of salted water to a boil. Cut chard leaves into 2-inch (5-cm) pieces—you should have about 5 cups (1.25 L). Boil chard until tender, about 2 minutes. Using a spider, transfer to a large bowl of ice water. Cool, drain and squeeze dry with hands. Transfer to a clean kitchen towel. Wring out chard to extract as much liquid as possible. 3. Finely chop chard, then transfer to a medium-size bowl. Finely chop cooled onions and add to bowl. Add sour cream and lemon juice. Stir until combined. Season with salt and pepper. (Dip will keep refrigerated in an airtight container for up to 3 days.) 4. To assemble, slice about 1-inch (2.5-cm) off top of loaf. Scoop out bread from the inside of the loaf so dip will fit inside. Transfer loaf to a large platter or serving board. Tear top and scooped out bread into bite-size pieces, then arrange around bread bowl along with vegetables. Trans fer dip into bread bowl. Drizzle with olive oil and season with pepper. Serve immediately. Serves 6 to 8 WHAT TO SERVE Château de Montguéret Crémant de Loire Brut LCBO 217760, $26.05 Sparkling wine isn’t only for celebrations; it’s an ideal match for almost anything. Effer vescence lightens the dish’s weight, finding the perfect balance with the plate.

Made with peak-season fennel charred in a cast-iron pan, this silky soup is the perfect way to show off its beautiful flavour. Look for fennel bulbs that have plenty of feathery fronds still attached and use as many of those as you’d like in the relish—they bring a bright freshness to it. SOUP 2 large fennel bulbs 1 tbsp (15 mL) vegetable oil Salt and freshly ground pepper to taste 3 tbsp (45 mL) salted butter 4 large shallots, thinly sliced 2 garlic cloves, thinly sliced 6 cups (1.5 L) no-salt-added chicken or vegetable broth 1/2 cup (125 mL) heavy cream (35%) 2 tbsp (30 mL) finely chopped chives 1 tbsp (15 mL) strained fresh lemon juice RELISH 1/2 cup (125 mL) finely chopped toasted walnuts 2 tbsp (30 mL) finely chopped chives 1 to 2 tbsp (15 to 30 mL) roughly chopped fennel fronds, Roasted walnut oil to garnish 2. For the soup, trim fennel bulbs, reserving fronds for relish. Save stalks for stock. Remove any bruised outer layers of bulbs, if necessary. Cut each bulb through the core into quarters. Set aside. 3. Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Add fennel, cut sides down. Cook, undisturbed, until one cut side is deeply browned, 4 to 6 minutes. Turn each wedge so cut sides are facing up. Season with salt and pepper. Transfer to centre of oven and roast until edges are charred and cores are almost tender when pierced with a knife, 20 to 25 minutes. Remove from oven and set aside. 4. Melt butter in a large pot over medium heat. Add shallots and garlic. Season with salt and pepper. Cook, stirring often, until shallots are very soft, 8 to 10 minutes. Add charred fennel and broth. Season with salt and pepper. Bring to a boil, then cover with lid. Reduce heat to maintain a simmer. Cook, stirring occasionally, until fennel is very tender, 10 to 14 minutes. 1. Position rack in centre of oven. Preheat to 450°F (232°C).

6. For the relish, combine walnuts with chives and fennel fronds in a small bowl.

7. Ladle soup into warmed bowls. Garnish with relish and drizzle with walnut oil. Serve immediately.

Serves 6 to 8

WHAT TO SERVE Mouton Cadet Bordeaux White AOC LCBO 2527, $18 This wine’s bright, fruity tones and light min eral character make it a perfect companion to highlight the freshness of the soup.

CRIMSON LEMONADE BY CHARLENE ROOKE

Ontario red wine and local craft vodka harmonize in this harvest-coloured drink, which is an ideal welcome cocktail for fall entertaining. The tart lemonade and bright cranberries balance the richness of our Crispy Pork Cracklings. If opting for home made lemonade, try our Classic Lemonade recipe at LCBO.com/fdautumn23. 1 1/2 oz Ontario craft vodka 4 oz chilled lemonade, store-bought or homemade 1/2 oz dry red wine Fresh or frozen cranberries to garnish Granulated sugar (optional) 1. Combine vodka and lemonade in a lowball or rocks glass and stir together. Add cubed or crushed ice to fill glass. 2. Measure wine into a measuring cup or other pouring vessel. Over the rounded back of a tablespoon, slowly pour the wine to form a float on top of the lemonade. 3. Thread a few cranberries onto a pick. If desired, lightly moisten with a damp paper towel and dip into granulated sugar. Garnish and serve.

Makes 1 drink

172 FOOD & DRINK AUTUMN 2023