LCBO Food & Drink Early Summer 2018

lower heat to low and continue cooking until the onions are deeply caramelized, about 15 to 20 minutes more. Remove from heat and set aside to cool. 2 In a medium bowl, mix the yogurt, sour cream, mayonnaise, garlic powder and pepper together until smooth. Roughly chop the cara- melized onions and stir into the dip mixture. Refrigerate for at least 30 minutes, and then stir again before serving with your favourite chips or fresh vegetables. Serves 4 CRI SPY SAUSAGE-STUFFED OL IVES Briny, salty, spicy and slightly meaty, these fried olives are perfectly complemented by a dry vermouth. ¼ lb (125 g) fresh spicy Italian sausage, about 1 link 1 cup (250 mL) mammoth pitted green olives (or with pimentos if pitted aren’t available) ½ cup (125 mL) all-purpose flour 2 large eggs ½ cup (125 mL) Italian bread crumbs 2 tbsp (30 mL) grated Parmesan cheese 1 cup (250 mL) vegetable oil for shallow frying Pinch of sea salt 1 lemon, zested, for garnish 1 Remove the sausage meat from the casing and place it in a small bowl. Drain the olives and rinse them under cold water. Remove the pimentos where necessary, with a toothpick, and then using your pinky finger, make the hole slightly larger. The olive may split a bit but that’s okay, it’ll come back together after coating. Stuff each of the olives with about a ¼ tsp (1 mL) of the sausage. 2 Pour the flour in a shallow bowl. Break the eggs into a separate shallow bowl and beat well. 3 Mix the bread crumbs and Parmesan to- gether and pour into another shallow bowl. 4 Roll the olives in the flour to coat, then shake off any excess. Next, dip them in the egg, let- ting any excess drip off, before finally coating the olives well with the bread-crumb mixture, 6 Fry the olives until golden brown, moving them around in the pan with a slotted spoon so that they cook evenly and the sausage in the middle is cooked through, about 3 to 4 minutes. Drain on paper towels and sprinkle with salt and lemon zest. Serves 4 really pressing them in there. 5 Heat the oil to 375°F (190°C).

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SPICY PESTO-FETA CHEESE STRAWS

2 For pesto, add basil, parsley, garlic, Parmesan, pine nuts, salt and lemon juice to a small food processor. Pulse until combined, then gradually add olive oil until smooth. You will not use all of the pesto for this recipe. The remainder can be covered in the fridge for up to a week. 3 In a small bowl, beat the egg well. Set aside. In another bowl, combine crumbled feta and chili flakes. Set aside. 4 Brush sheet of puff pastry with egg wash then slice in half lengthwise. Spread one half with 3 tbsp (45 mL) pesto and evenly sprinkle the feta mixture over, leaving a ¼-inch (5-mm) border on each edge. Top the pesto-cheese half with the other half of the puff pastry, egg- washed-side down. Gently roll with rolling pin to seal both halves together. 5 Using a knife, slice ½-inch (1-cm) strips widthwise. Then, holding one end of a strip, slowly twist the other side a few times and pinch the ends. Lay twists on a baking sheet as you go, an inch (2.5 cm) apart, repeating the process until all the twists are done. You should have about 12. Brush lightly with egg wash and sprinkle with sesame seeds. 6 Bake in preheated oven for 14 to 16 minutes or until golden brown. Serves 4

A crunchy snack with the saltiness of feta and the brightness of homemade pesto is a nibble befitting a herbaceous aperitif. It’s a toast to early summer in the form of a buttery bread- stick.

PESTO 1 small bunch basil, about 30 leaves 2 tbsp (30 mL) fresh chopped parsley 3 garlic cloves ⅓ cup (80 mL) grated Parmesan ⅓ cup (80 mL) toasted pine nuts

½ tsp (2 mL) sea salt Juice of half a lemon ½ cup (125 mL) olive oil 1 egg, lightly beaten ½ cup (125 mL) crumbled feta cheese ½ tsp (2 mL) chili flakes ½ pkg (1 sheet) frozen rolled sheet puff pastry, thawed as per package instructions 1 tbsp (15 mL) sesame seeds 1 Preheat oven to 400°F (200°C).

FOOD & DRI NK EARLY SUMMER 2018 129