LCBO Food and Drink Holiday 2015

4 Melt butter over medium heat in a small heavy pot. Add shallots and sugar and sauté until they begin to caramelize, about 7 to 10 minutes. When they are a deep brown colour add red wine and reduce until ¼ cup (60 mL) remains, about 5 to 7 minutes. Add stock and reduce by half. Turn heat to low and swirl in cold butter. Sauce will thicken. Season with salt and pepper and serve with beef. 5 Slice meat into thin slices to serve. Serves 6 to 8 $22.95 This Rioja offers bright red strawberry fruit, spicy oak and herbal notes with silky tannins and good acidity, all combining to provide an excellent pairing to the rich, earthy, savoury flavours in the dish. Carione Brunello di Montalcino DOCG LCBO 266668 $30.05 The earth and dried-herb-tinged flavours in this clas- sic wine will harmonize with the porcini, garlic and an- chovy components of the roast. The dark cherry notes, medium-firm tannins and fine acid structure make for a great foil to the richness of the Parmesan, beef and serrano ham. WHAT TO SERVE Bordon Rioja Gran Reserva LCBO 428060

MADE IN THE SHADE Chocolate and raspberry pair beautifully with stout, lightened and sweetened by the addi- tion of a little apple cider. 1 Pour 1 oz Criollo Chocolate Raspberry Liqueur and 2 oz chilled hard apple cider into a flute. Top with chilled stout and garnish with raspberries. Makes 1 drink

SERRANO-WRAPPED BEEF WITH CARAMEL IZED SHALLOT SAUCE The paste for this beef is so full of umami fla- vour that you can use it to add to pasta, driz- zle on eggs or over fish. You will find yourself making it time and again. Serve with fregola and sautéed mushrooms.

⅓ cup (80 mL) chopped anchovies 1½ cups (375 mL) grated Parmesan ¼ cup (60 mL) tomato paste ⅓ oz (10 g) dried porcini mushrooms 2 tbsp (30 mL) chopped garlic

⅔ cup (150 mL) olive oil 2 tbsp (30 mL) soy sauce 1 beef fillet, 3 lbs (1.5 kg) 8 slices serrano ham

studies in black &white from page 160

SAUCE 1 tbsp (15 mL) butter 4 shallots, peeled and cut in 4 lengthwise Pinch sugar 1 cup (250 mL) red wine 1 cup (250 mL) beef or chicken stock 2 tbsp (30 mL) cold butter Salt and freshly ground pepper 1 Preheat oven to 425°F (220°C).

SESAME-CRUSTED TUNA WITH THAI AVOCADO RELISH All of the components here can be made ahead of time. The lime juice in the relish keeps the avocado from turning brown, and the fish will keep in the fridge for a few hours too. The assembly however, should be done just before serving to prevent the chips from getting soggy. 1 tuna steak, 1 inch (2.5 cm) thick, about 14 oz (425 g) Salt and freshly ground black pepper ⅓ cup (80 mL) black sesame seeds 2 tbsp (30 mL) peanut or vegetable oil 1 tsp (5 mL) plus 1 tbsp (15 mL) lime juice, divided 1 small, firm but ripe avocado, finely diced 1 red cayenne or finger chili, seeds removed, finely chopped 2 kaffir lime leaves, finely chopped Taro chips, or plain popchips, about 30 total ¼ cup (60 mL) finely diced red onion 1 tbsp (15 mL) Thai-style fish sauce

2 Pulse anchovies, Parmesan, tomato paste, mushrooms, garlic, olive oil and soy sauce to- gether in a food processor until well combined and quite smooth. 3 Trim fillet and, if tied, untie it. Rub ¼ cup (60 mL) paste all over meat, reserving the remainder for another use. Lay serrano ham overlapping on parchment paper. Place the fillet on top and bring ham up to enclose. Tie roast to keep the serrano in place. Place on baking sheet or low-sided roasting pan and bake for 30 to 40 minutes or until meat is medium-rare (130°F/55°C on a meat ther- mometer). Remove to a carving board to rest for 10 minutes while making the sauce.

BLOOMING PERRY Perry, or pear cider, features in this refreshing sparkler. Alongside the elderflower liqueur, it’s easy, straightforward goodness. 1 Squeeze the juice of a quarter lime into a flute and add 1 oz St. Germain Elderflower liqueur. Top with perry and garnish with pear slices. Makes 1 drink

236  FOOD & DRI NK HOLIDAY 2015