LCBO Food and Drink Holiday 2015

skillet suppers from page 91

6 Mound some of the tomato salad on hot Dutch Baby pancake, serving the remainder on the side. Cut pancake into 4 wedges and serve at once. Serves 4

bowl. Pulse until blended. Add all remaining flour mixture and pulse until even in texture. Then, with machine running, slowly add milk through the feed tube just until the dough forms into a ball. You may not need all the milk. Use floured hands to form dough into a ball. 3 Place nuts in a small bowl. In another bowl, whisk egg white with 1 tbsp (15 mL) water. Us- ing a round-shaped (rather than oval-shaped) tsp measuring spoon, scoop out a rounded amount, about ½ tbsp (7 mL) of dough. Roll into 1-inch (2.5-cm) ball. Coat ball with egg- white wash, then roll in nuts until evenly coated. Place on a parchment-lined baking sheet. Repeat with remaining dough, placing cookies about 1 inch (2.5 cm) apart. 4 Using your pinky finger or the end of a wooden spoon, make a deep indent in centre of each cookie. 5 Bake until cookie feels firm when pressed and the bottoms are lightly browned, from 17 to 22 minutes. While still warm, dent cen- tres again to assure room for the chutney. Cool on pan 5 minutes, then remove to racks to cool completely. Serve right away or store in an airtight container at room temperature up to a week. 6 Just before serving, fill thumb-print centres with chutney or jam. Makes 48 cookies EASY ALMOND-TOPPED COOKIES Prepare cookie dough in balls as in Moroccan Cookies. Do not coat with chopped nuts. Place on parchment-lined baking sheets and flatten cookies with your finger or tines of a fork to a ⅓-inch (8-mm) thickness. Press a whole un- blanched almond into the top of each. Bake as above. Makes 48 cookies

SKI LLET DUTCH BABY PROVENÇAL

WHAT TO SERVE Malivoire Ladybug Rosé VQA VINTAGES ESSENTIALS 559088 Cave Spring Dry Rosé VQA LCBO 295006

Big on chic French flavours, this meal in a skillet is a winning marriage of easy and impressive. A blended batter that’s packed with herbs and goat cheese gets puffed to perfection in the oven, and then topped with a punchy salad. A giant pancake for dinner? Yes please! ½ small red onion, thinly sliced ½ cup (125 mL) red wine vinegar 2 tbsp (30 mL) unsalted butter 3 large eggs ¾ cup (175 mL) milk ½ cup (125 mL) all-purpose flour ¼ tsp (1 mL) salt 1 tsp (5 mL) herbs de Provence 2 tbsp (30 mL) fresh parsley, roughly chopped, divided Scant 2 oz (60 g) goat cheese 1 dry pint (550 g) roma grape or cherry tomatoes, sliced in half ¼ cup (60 mL) black olives, pitted and roughly chopped 1 tbsp (15 mL) extra virgin olive oil Pinch of sugar Salt and black pepper to taste 1 Preheat oven to 425°F (220°C). 2 Set sliced onions in a mediumbowl and pour vinegar overtop to marinate while oven is pre- heating. 3 Melt butter in an 8-inch (20-cm) cast-iron skillet over medium heat. Turn off heat once melted and frothy. 4 In a blender, combine eggs, milk, flour and salt until well blended and foamy. Pour batter into hot skillet. Sprinkle evenly with herbs de Provence, 1 tbsp (15 mL) parsley and knobs of goat cheese. Bake until pancake is puffed and browned around the edges, about 20 minutes. 5 While pancake is baking, make tomato salad topper by pouring off ¼ cup (60 mL) of vin- egar from marinating onions, and adding re- maining 1 tbsp (15 mL) parsley to the bowl, along with tomatoes, olives, olive oil, sugar, salt and pepper.

$15.95

$14.95

savoury sensations from page 39

MOROCCAN COOKIES A bite of these delicate Middle Eastern spiced cookies with a sip of sherry instantly whisks one away to the casbah. Shape as thumb-print cookies, coat with chopped nuts and fill cen- tres with chutney. Or make as regular small cookies and top with a whole unblanched al- mond (recipe follows). Fortunately, they can be baked well ahead of a party and, as with most cookies, will keep in a sealed container at room temperature for at least a week, ever ready if someone pops in for a drink. ¾ cup (175 mL) unsalted butter, at room temperature ½ cup (125 mL) icing sugar 2 cups (500 mL) all-purpose flour 1 tsp (5 mL) each of ground coriander, cardamom and salt ½ tsp (2 mL) each of curry powder and cinnamon ⅓ cup (80 mL) milk ¾ cup (175 mL) finely chopped skin-on almonds 1 egg white 1 tbsp (15 mL) water Chutney or apricot or pepper jam for filling 1 Preheat oven to 325°F (160°C). 2 Combine butter and icing sugar in bowl of a food processor. Pulse until blended. In a bowl, stir flour with coriander, cardamom, salt, curry powder and cinnamon. Add about half to the butter mixture in food processor

WHAT TO SERVE Alvear Medium Dry Montilla-Moriles LCBO 112789

$12.45

216  FOOD & DRI NK HOLIDAY 2015