LCBO Food and Drink Holiday 2015

bowl. Add the pepper and almond flour; toss or stir until well combined. If making Basic Cheese Tuiles, skip to step 7. 4 Set out 2 more bowls; divide the cheese mixture equally between all 3 bowls. 5 To each bowl of cheese mix, add the ingre- dients (except the pretzels) for each different variation, blending well. 6 Place 8 piles of 3 to 5 pretzels on the parch- ment-lined sheet; leave about 3 inches (8 cm) between each pile. Place the chive and cheese mixture on top of the pretzels; pat down a little, to about the size of a small cookie. It will spread more as it bakes. 7 Place the remaining cheese mixtures onto the sheet pan in 2-tbsp (30-mL) portions; these will melt to become a tuile. 8 Bake for about 5 minutes or until lacy, bub- bly and golden at the edges. Do not over-bake to dark brown, as the cheese will become bitter. 9 They will be soft when first out of the oven and will become crispier as they cool. Don’t attempt to transfer them from the sheet pan until cool and firm. Place in an airtight con- tainer until ready to serve. Makes approximately 24 tuiles TIP  If you can find tubs of cheese freshly grated at the cheese or deli counter, that will do just as well as grating at home, but look for a fine shred rather than a fine crumb. WHAT TO SERVE Lustau Los Arcos Amontillado Dry Sherry LCBO 375097 $14.85 Sherry is extremely food-friendly, adapting to a wide range of dishes and flavours. This example offers concentrated toasted nut, dried fruit, earth and citrus flavours, with ample weight to engage the robust fla- vours of the tuiles. Bottega Vino Dei Poeti Prosecco LCBO 897702 $13.95 We are sure that you will agree that Prosecco’s best place is next to food. This light, off-dry, fruity sparkler will harmonize with the diverse flavours in these nib- bles. The gentle carbonation cleanses the palate and the hint of sweetness contends with the richness in the tuiles.

WHAT TO SERVE

Williams & Humbert Dry Sack Sherry LCBO 13565 $13.35 This sherry’s complex nutty and citrus flavours set the stage for a superb pairing. A hint of sweetness finds harmony with the savoury sweetness of the soup. $2.85 The rich, sweet malt flavours, caramel and nutty toasted notes in this domestic brew meld perfectly with the fla- vours and texture of such a hearty soup. The refreshing carbonation and pleasant hoppy finish will refresh the palate. Black Oak Nut Brown Ale LCBO 422121, 473 mL

SHARP CHEESE TUI LES For late night snacking, these tuiles are crispy, chewy, full of flavour and delightful with a se- lection of nibbles such as olives, grapes, figs, gherkins, roasted red peppers or nuts. Make them plain or add some of your favourite things. We tried several variations: fennel, cumin, sesame, chili flakes, sun-dried tomato, flax, pine nuts and pink peppercorns—and all were good. We’re sharing the ones we liked best here. BASIC CHEESE TUILES 3½ cups (875 mL) freshly grated Parmigiano-Reggiano cheese (see TIP) 1 tbsp (15 mL) fresh coarsely ground black pepper, or more or less to taste ½ cup (125 mL) almond flour DRIED CRANBERRY, PEPITA & ROSEMARY VARIATION ¼ cup (60 mL) dried cranberries ¼ cup (60 mL) raw, unsalted pepitas 1 tsp (5 mL) dried rosemary, rubbed and crumbled a bit SMOKED PAPRIKA & FRESH THYME VARIATION 1 tsp (5 mL) Spanish smoked paprika; if old or not strongly smoky, use 2 tsp (10 mL) 1 tsp (5 mL) finely chopped or picked fresh thyme leaves PRETZELS & FRESH CHIVE VARIATION 24 to 40 skinny stick-style pretzels 2 tsp (10 mL) finely chopped fresh chives 1 Preheat oven to 400°F (200°C). 2 Line a cookie sheet or 2 with parchment paper or a silicone mat. Set aside. 3 Using the fine or small-hole side of a box grater, grate the cheese and add to a large

CHIVE-COGNAC WHIPPED CREAM

Lighter and softer than crème fraiche, a more typical soup topper, this dollop of go-ahead- it’s-Christmas decadence is herbaceous, pep- pery, fresh and just the thing for this thick, earthy soup. 1 cup (250 mL) 35% (whipping) cream Pinch fine sea salt ¼ tsp (1 mL) white pepper 1 tbsp (15 mL) Cognac 3 tbsp (45 mL) finely chopped fresh chives 1 In the bowl of a stand mixer with the whisk attachment, or in a large bowl with hand-held beaters, whip the 35% cream until soft peaks form. 2 Add salt, pepper and Cognac; gently whip to incorporate. 3 Add the chives, and stir in with spoon. Makes about 1½ to 2 cups (375 to 500 mL)

222  FOOD & DRI NK HOLIDAY 2015