LCBO Food and Drink Holiday 2015

dependent on heat of broiler) or until skin is blackened and crisp. Remove to a board and cut each thigh into 6 equal-sized pieces. 6 To serve, divide black bean salsa between tostones, top each with a piece of chicken and a pinch of cilantro sprouts. Makes 24

BLACKENED JERK CHICKEN ON TOSTONES Usually tostones are made from unripe plan- tains, but I prefer them made with ripe ones. Look for plantains that are blackened but not mushy. ⅓ cup (80 mL) plus 1 tbsp (15 mL) vegetable or canola oil, divided 2 ripe plantains, peeled and each cut into 12 equal-sized pieces 1 tbsp (15 mL) apricot jam 1 to 2 tbsp (15 to 30 mL) best-quality jerk paste, such as Walkerswood 4 boneless, skin-on chicken thighs ½ cup (125 mL) drained and rinsed black beans 2 cocktail tomatoes, such as Campari, diced ¼ cup (60 mL) finely diced white onion ¼ cup (60 mL) finely chopped cilantro Salt and freshly ground black pepper Cilantro sprouts or shredded green onion to garnish 1 Heat ⅓ cup (80 mL) oil in a large nonstick skillet over medium-high heat. Fry plantains for 2 minutes a side or until lightly golden and softened. Remove to a board and allow to cool for a minute or so. Squish with the bottom of a glass to about ⅓ inch (8 mm) thick. 2 Return pan to medium heat and, working in batches, fry plantain until crisp, about 3 min- utes a side (refresh oil as necessary). Remove to a paper-towel-lined plate to drain. 3 In a medium bowl, whisk together apricot jam and jerk paste; add chicken to bowl and toss to coat chicken in jerk mixture. Set aside. 4 In a separate small bowl, combine remain- ing 1 tbsp (15 mL) oil, beans, tomatoes, white and green onions, garlic, lime juice and cilan- tro. Stir to combine and season with salt and pepper to taste. 5 Arrange chicken thighs flat and skin-side up on a foil-lined baking sheet. Broil on up- per rack in oven for 4 to 7 minutes (time is 2 green onions, finely chopped 1 clove garlic, finely chopped 1 tbsp (15 mL) lime juice

IVORY DEL IGHT Orgeat, an old-school barkeep’s secret weap- on, is a blend of flower water, almond and sugar, turned into a syrup used to flavour a few well-known classic cocktails, most notably the Mai Tai. It’s available fromB.Y.O.B. Cocktail Emporium, both at their shop in Toronto, and online (byobto.com). 1 In a tall glass filledwith ice, combine 1 oz am- ber rum, ½ oz Grand Marnier and 1 oz orgeat. Stir and top with almond milk and a dash of orange bitters. Garnish with a kumquat. Makes 1 drink THE INKWELL Lovers of coffee will appreciate this cocktail with good tequila at its heart, with not a lime in sight. The cinnamon syrup adds depth and is delicious in hot coffee too. 1 In a tall glass filled with ice, combine 1 oz Reposado tequila, ½ oz cream sherry, and 1 oz Cinnamon Syrup (recipe follows). Top with strongly brewed chilled black coffee. Garnish with a cinnamon stick. Makes 1 drink CINNAMON SYRUP Combine 1 cup (250 mL) sugar and 1 cup (250 mL) water in a small saucepan over me- dium heat. Stir to dissolve sugar, add a 6-inch (15-cm) cinnamon stick and bring to a boil. Remove from heat; let stand for 30 minutes. Remove cinnamon stick, cover and refriger- ate until chilled. Syrup will keep for 1 week in refrigerator. Makes 1½ cups (375 mL)

HALLOUMI CHEESE STRAWS

Urfa biber is a gorgeous spice of flaked and fer- mented chilies hailing from Turkey that lends a raisiny note to the cheese straws. If you don’t have access to a Middle Eastern shop, substi- tute with more widely available sumach. 2 tbsp (30 mL) urfa biber 2 tbsp (30 mL) nigella seeds 3 sheets phyllo ½ cup (125 mL) salted butter, melted 5 oz (150 g) finely grated halloumi cheese 1 Preheat oven to 350°F (180°C). 2 In a small bowl, stir together urfa biber and nigella; set aside. 3 Stack phyllo and cut into 6 equal-sized pieces, each roughly 9 x 4 inches (23 x 10 cm). Stack all and cover with a dry paper towel and top with an additional damp paper towel. 4 Working with 1 piece of phyllo at a time, lay flat and lightly brush surface with melted but- ter; scatter with a generous ½ tsp (about 3 mL) of the spice mixture. Fold in half along the length, press to seal together and once again brush surface lightly with butter. Scatter with 1 tbsp (15mL) or so of the halloumi and, working from the long edge, roll into a tight cylinder. 5 Repeat with remaining phyllo and arrange all in a single layer on a parchment-lined bak- ing sheet (straws may be pre-rolled and held, covered, in the fridge for up to 8 hours until ready to cook). Bake for 13 to 15 minutes or until golden and crisp. Serve warm. Makes 18 straws

238  FOOD & DRI NK HOLIDAY 2015