LCBO Food & Drink Autumn 2024

Between Friends from page 80

surface. Knead to bring the dough together. It may feel dry at first, but it will come together with a bit of kneading. Once dough comes together, divide into two squareish-shaped pieces. Wrap in plastic wrap and refrigerate until firm, at least 1 hour. If making ahead, pastry will keep well, covered and refrigerated, for up to 2 days. 2. Bring a medium pot of water to a boil over high heat. When boiling, add rapini. Cook until bright green and softened, 1 to 3 minutes. Drain and rinse with cold water. Squeeze dry with a clean kitchen towel or paper towels. Finely chop. 3. Cook meatballs by adding rolled sausage balls into a cold, large, wide, nonstick, heavy-bottom frying pan. Set over medium heat. Cook, stirring occasionally, until browned all over, about 15 to 18 minutes. Adjust heat and add a little oil, if needed, during cooking. Remove meatballs to a plate. Add 2 tbsp (30 mL) oil and onion to pan. Cook, stirring onion occa sionally until softened, 2 to 3 minutes. Add garlic. Continue cooking, stirring occasionally until softened, 30 seconds to 1 minute. Remove from heat. Let cool. Stir in rapini, pecorino and lemon zest. Set aside. 5. Roll one dough square out into a 12 x 14-inch (30 x 35-cm) rectangle. Cut into 9 rectangles. Set on a parchment-lined baking sheet. Set aside. 6. Repeat with remaining dough, but roll it into a 16 x 18-inch (40 x 45-cm) rectangle and leave on lightly floured counter. Cut into nine rectangles. 7. Divide rapini filling between rectangles on baking sheet. Place a mozzarella ball and three meatballs over filling on each rapini-topped piece of pastry. 8. Top each with a rectangle from the counter. Use a fork to seal edges. Brush tops with egg wash mixture. Stir topping ingredients together in a small bowl, then sprinkle over tops of hand pies. 9. Bake in centre of preheated oven until golden, 25 to 30 minutes. Serve warm. 10. These are best eaten the day they’re made, but if making ahead, hand pies will keep well, covered and refrigerated in a sealed container, for 1 day. Wrap in foil and reheat in a preheated 350°F (177°C) oven. WHAT TO SERVE Te Henga Sauvignon Blanc Marlborough LCBO 10718, $15.95 Sauvignon Blanc has two close friends in this recipe—pecorino cheese and rapini. Look for one that balances fruity and herbaceous notes. 4. Preheat oven to 350°F (177°C). Makes 9 pies

CARAMELIZED ONION RAITA WITH CHILI OIL Raita, the South Asian, yogurt-based sauce, is typically served as an accompaniment to a larger meal. Here, we’ve combined it with caramelized onions to make a lighter version of a classic chip dip. It’s enriched with a complex chili oil—called tadka in India—flavoured with mustard seeds and curry leaves. 7 tsp (35 mL) canola oil, divided 2 medium yellow onions, finely chopped, about 3 cups (750 mL) 1/2 tsp (2 mL) fine sea salt, plus more to taste 1 garlic clove, minced 1 tsp (5 mL) cumin seeds 1 cup (250 mL) full-fat plain yogurt Freshly ground black pepper 1/2 tsp (2 mL) brown mustard seeds 2 fresh or dried curry leaves (optional) 1/2 tsp (2 mL) chili flakes 1. Heat 3 tsp (15 mL) oil in a medium frying pan over medium heat. Add onions and salt. Cook, stirring occasionally, until edges begin to brown, about 10 minutes. Reduce heat to low. Con tinue cooking and stirring until onions are deep golden-brown, about 40 minutes more. Stir in garlic and cumin seeds then cook until fragrant, about 1 minute. Transfer to a medium bowl to cool completely. 2. Once onion mixture has cooled, stir in yogurt. Season with salt and pepper. Refrigerate at least 30 minutes to thicken, then transfer to a serving bowl. 3. Combine remaining 4 tsp (20 mL) oil with mustard seeds and curry leaves, if using. Heat over medium until seeds begin to sizzle and pop, about 3 minutes, then cook 30 seconds more. Remove from heat then add chili flakes and chili powder or paprika. Let sit 10 minutes to infuse. Pour half over raita. Stir once or twice to combine partially, then use the back of a spoon to make deep troughs and swirls in the top of the raita. Pour remaining oil overtop. Serve with potato chips. Pinch Kashmiri chili powder or paprika Crinkle-cut potato chips for serving

CHEESY MINI MEATBALL & RAPINI HAND PIES Dishes with golden meatballs, rapini and deli cately sweet and salty fresh mozzarella have been popular on Italian-inspired menus for quite some time. Here, that tried-and-true combo is encased in a delicious pastry crust for a tasty, portable Pop-Tart-style lunch. The everything bagel sprinkle adds a wonderfully flavourful and textured topping.

PASTRY 21/2 cups (625 mL) all-purpose flour 2 tsp (10 mL) baking powder 1 tsp (5 mL) kosher salt or 1/2 tsp (2 mL) regular salt 1 cup (250 mL) butter, chilled and cut into cubes

1/2 cup (125 mL) sour cream 1 tbsp (15 mL) lemon juice

FILLING 2 cups (500 mL) rapini greens, trimmed 2 Italian sausages, about 1/2 lb (225 g) in total, sausage removed from casing and rolled into 1-inch (2.5-cm) balls 2 tbsp (30 mL) olive oil, plus more if needed 1/2 medium cooking onion 4 large or 6 small garlic cloves, coarsely chopped 1/2 cup (125 mL) finely grated pecorino 2 tsp (10 mL) lemon zest 250 g buffalo mozzarella bocconcini EVERYTHING BAGEL SPRINKLE TOPPING 1 egg beaten with a little water 1/2 tsp (2 mL) crumbled dried garlic slices 1/2 tsp (2 mL) dried minced onion 1/2 tsp (2 mL) poppyseeds 1/2 tsp (2 mL) sesame seeds, preferably a mix of black and white 1. To make pastry, whirl flour with baking pow der and salt in a food processor fitted with a blade or dough blade. Add butter, sour cream and lemon juice. Pulse until dough begins to come together a little. Turn onto a lightly floured

Serves 6 to 8

WHAT TO SERVE Henderson’s Best LCBO 513044, 473 mL, $3.50

An amber ale brings toasty biscuit and caramel notes that pick up the sweetness of caramelized onion in the dip; the relatively light hopping works well with the chili spice.

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———————— AUTUMN 2024