LCBO Food & Drink Autumn 2024

SPAM IN A BLANKET WITH GOCHUJANG MUSTARD

7. Brush tops and sides with egg wash then sprinkle tops with sesame seeds. Transfer to freezer to chill for 10 minutes.

2. Position rack in middle of oven, then preheat to 325°F (163°C).

This remix of pigs in a blanket takes inspiration from Korea’s long-standing love of Spam. Strips of the canned meat are glazed in soy, baked in flaky puff pastry and served with a spicy gochu jang mustard. Gochujang is a fiery, deeply savoury Korean condiment that can be found at Asian grocers and an increasing number of big supermarkets. 2 tbsp (30 mL) water 1 tbsp (15 mL) granulated sugar 2 tsp (10 mL) soy sauce, divided 1 can (340 g) Spam luncheon meat 1 tsp (5 mL) canola oil 1 large egg yolk 1 pkg (450 g) frozen pre-rolled puff pastry, preferably President’s Choice, thawed 4 tsp (20 mL) toasted sesame seeds, preferably black and white 3 tbsp (45 mL) Dijon mustard 1 tbsp (15 mL) gochujang 1 tbsp (15 mL) maple syrup or honey 3. Place Spam on a cutting board, flat side up. Cut into 6 even slices, then cut each slice in half lengthwise for 12 strips total. 4. Heat oil in a large nonstick frying pan over medium-high heat. Add Spam. Fry until golden brown, 2 to 3 minutes per side. Reduce heat to medium, then carefully add sugar mixture (this will create a lot of steam). Continue to cook, turning often, until Spam is evenly glazed and just starting to brown, about 1 to 2 minutes. Transfer slices to a large plate or wire rack to cool completely. 6. Unfurl one sheet of puff pastry (1/2 lb, 225 g) then cut into six rectangles, roughly 3 x 41/2 inches (8 x 11 cm). Position rectangles with the short end toward you. Brush 1/2-inch (1-cm) band of egg wash along short side farthest from you. Working one at a time, place Spam strip about a 1/2 inch (1 cm) from front of rectangle. Lift pastry over Spam then roll away from you. Press gently to seal. Transfer to prepared sheet, seam side down. Repeat process with remaining ingredients until all six rectangles are wrapped. 5. Whisk egg yolk with remaining 1 tsp (5 mL) soy sauce in a small bowl. Set aside. 1. Preheat oven to 425°F (218°C). Line a large, rimmed baking sheet with parchment paper. 2. Stir water with sugar and 1 tsp (5 mL) soy sauce in a small bowl. Set aside.

3. In a Dutch oven big enough to hold brisket, heat oil on stovetop over medium-high heat. Add brisket. Cook, turning occasionally, until all sides are deep golden-brown, about 15 minutes. Transfer to a large plate. 4. To the Dutch oven, add onions, scallion whites, garlic, chilies, bay leaves, star anise, peppercorns and a splash of water, if needed to prevent sticking. Cook, stirring occasionally, until onions have softened, about 5 minutes. Add Coca-Cola and cook until liquid is syrupy and just starts to coat the vegetables, 8 to 10 min utes. Stir in beef broth, soy sauce and vinegar. Return brisket to pot. If brisket is not three quarters submerged, add more broth. Bring to a boil then cover and transfer to oven to braise for 2 hours. 5. Remove pot from oven then transfer brisket to a large cutting board. Let sit until just cool enough to handle. Using a serrated knife, cut brisket into 1/2-inch (1-cm) thick slices, going against grain. Return to pot, fanning out slices. Cover and return to oven. Continue to braise, until very tender, 1 to 11/2 hours more. Remove from oven and remove lid. Cool until lukewarm, cover and refrigerate overnight. 6. To serve, scrape off and discard any con gealed fat from surface of brisket then gently warm in Dutch oven, covered, on medium heat, 20 to 25 minutes. 7. Meanwhile, cut scallion greens into 3-inch (8-cm) pieces. Cut lengthwise into very thin strips then transfer to a small bowl of ice water. Let sit 10 to 15 minutes until curled. Remove to a paper towel–lined plate. 8. To serve, fan out brisket slices on a large plat ter. Strain braising liquid over top then garnish with green onions curls.

8. Bake on middle rack until golden-brown, 18 to 22 minutes.

9. Meanwhile, make dip by whisking Dijon, gochujang and maple syrup or honey in a small bowl. Serve alongside warm pastries.

Makes 12 appetizers

WHAT TO SERVE Refined Fool Hat Day Is Cancelled Hazy IPA LCBO 39967, 473 mL, $3.95

The bitterness of a moderately hopped, slightly fruity IPA beer balances the spicy gochujang and has enough personality of its own to match the honey and mustard flavours.

COCA-COLA BRAISED BRISKET Coca-Cola may sound like an unusual cooking ingredient, but it’s considered a staple in many kitchens around the world. This recipe takes a cue from Filipino cooking, where traditional recipes, like adobo, have been adapted to include Coke. With its hints of citrus, vanilla and cinnamon, it’s a great way to add com plexity to a braise. This recipe is best made a day in advance for the most tender and juiciest meat possible. 31/2- to 4-lb (1.59 to 1.81 kg) beef brisket 1 tsp (5 mL) fine sea salt 1 tbsp (15 mL) canola oil 2 medium onions, roughly chopped 1 bunch scallions, trimmed, whites and greens separated 1 head garlic, separated into cloves, smashed 2 red bird’s-eye chilies 2 bay leaves 2 pieces star anise 1 tsp (5 mL) black peppercorns 1 can (355 mL) Coca-Cola 31/2 cups (875 mL) no-salt-added beef broth, plus more if needed 1/3 cup (80 mL) low-sodium soy sauce 2 tbsp (30 mL) white vinegar 1. Bring brisket to room temperature 1 hour before cooking. Pat dry with paper towel, then season with salt.

Serves 6 to 8

WHAT TO SERVE Wayne Gretzky No. 99 Riesling VQA LCBO 144865, $16.95 Jacob’s Creek Double Barrel Shiraz LCBO 22199, $20.00

The rich, beefy braise is a challenge for a white wine but an intense Riesling with good acidity can cope. Red is an easier choice—a big, spicy Australian Shiraz.

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AUTUMN 2024 ————————