LCBO Food & Drink Autumn 2024

RECIPES

Shaking Up Cocktail Hour from page 101

CACIO E PEPE TAPIOCA CROQUETTES These gluten-free fritters, called dadinhos de tapioca , were originally created by Brazilian chef Rodrigo Oliveira. This version gets an Italian spin with generous amounts of Pecorino Romano and freshly ground black pepper. Tapioca pearls, which are made from cassava root, can be found at most Asian grocery stores—this recipe works best with the smallest you can find. 4 cups (1 L) whole milk (3.25% homogenized milk) 2 cups (500 mL) small white tapioca pearls 2 tsp (10 mL) coarsely ground black pepper, plus more to garnish 1/2 tsp (2 mL) fine sea salt, plus more for finishing 3 cups (750 mL) coarsely grated Pecorino 2. Bring milk to a simmer in a Dutch oven or large saucepan over medium-high heat. Stir in tapioca pearls, pepper and salt. Reduce heat to maintain a gentle simmer. Cook, stirring con stantly to prevent scorching, until milk has been absorbed and consistency resembles oatmeal, about 10 minutes. Remove from heat. Stir in cheese until well distributed. Scrape mixture into prepared pan. Set aside, at room temperature, until steam has dissipated. Refrigerate until set, about 3 hours. (Unsliced croquette mixture can be stored in the refrigerator up to 2 days at this point.) 3. Unmould tapioca mixture then cut 5 by 5 rows to yield 25 cubes. Working in batches, place cubes in a large bowl and toss with tapioca starch. Shake or brush off excess starch. 4. Arrange a wire rack on a baking sheet. Pour oil into a Dutch oven or large cast-iron skillet until it reaches 1 inch (2.5 cm) up the sides. Heat oil over medium-high until it registers 350°F (177°C) on an instant-read thermometer. Adjust heat as needed to maintain this temperature. Romano, plus more to garnish 5 tbsp (75 mL) tapioca starch Vegetable oil for frying 1. Lightly grease an 8-inch (20-cm) square bak ing pan with oil, then line with plastic wrap.

5. Fry croquettes in batches, turning often, until golden-brown, about 3 minutes. Transfer to wire rack using tongs or a slotted spoon. Lightly sprinkle with salt while still hot. Repeat with remaining croquettes. 6. To serve, arrange croquettes on a large warmed platter. Finely grate cheese overtop using a rasp. Finish with a dusting of pepper.

ONION-MISO BREAD For this unique spin on garlic bread, cipollini onions are roasted until meltingly soft and caramelized, then mixed with butter, miso and Parmesan. The umami-rich spread is slathered onto baguette, baked until crispy and garnished with green onions. It rivals even the best steak house garlic bread. 1/4 cup (60 mL) unsalted butter, divided 1/2 lb (225 g) cipollini onions, peeled Salt and freshly ground pepper 1 good-quality baguette 1 tbsp (15 mL) white miso 6 tbsp (90 mL) very finely grated Parmesan, divided 2 green onions, finely chopped 1. Position rack in middle of oven. Preheat to 350°F (177°C). 2. Melt 1 tbsp (15 mL) butter in a medium ovenproof frying pan, preferably cast iron, over medium heat. Add onions, stirring to coat. Season with salt and pepper. Transfer to oven. Roast until onions are dark brown in spots and a paring knife slides easily through centres, 30 to 35 minutes. Remove from oven. Set aside until cool enough to handle, about 10 minutes. 4. Cut baguette in half lengthwise and place, cut side up, on a foil-lined baking sheet. 5. Finely chop onions then transfer to a small bowl along with any drippings from frying pan. Stir in remaining 3 tbsp (45 mL) butter and miso until combined. Stir in 4 tbsp (60 mL) Parmesan. Season with salt and pepper. Spread mixture over cut sides of baguette. 6. Roast in oven until edges are deep golden brown, 10 to 12 minutes. Transfer to a cutting board. Sprinkle with green onions and remain ing 2 tbsp (30 mL) Parmesan. Cut each baguette half into eight even pieces. Serve immediately. 3. Increase oven to 425°F (218°C).

Serves 6 to 8

THE VALENTINI This tall and refreshing cocktail calls for herbs, ginger and citrus to balance out the intense rich and meaty flesh of late-season plums. 4 oz chilled Crémant wine 3 oz plum-ginger purée (recipe follows) 1/2 small plum for garnish 1 sprig fresh thyme for garnish 1. Add half the Crémant to a Collins glass filled with cracked ice. Pour in the plum purée. Top with remaining Crémant and garnish with a fresh plum half and a sprig of thyme.

Makes 1 drink

PLUM-GINGER PURÉE Peel and seed 1 blue plum and add the flesh of the fruit, along with 1 oz ginger liqueur and 1 oz fresh lemon juice to a cup. Using an immersion blender, mix the ingredients into a purée. Strain through cheesecloth or a strainer to remove the pulp. Use immediately.

Makes 3 oz purée

Serves 6 to 8

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AUTUMN 2024 ————————