LCBO Food and Drink Holiday 2016

QUICK & EASY  PARTY SNACKS

MUSHROOM PÂTÉ

1 Preheat oven to 350°F (180°C). 2 Place hazelnuts on small baking tray. Bake until lightly browned and skins have cracked, about 7 to 8 minutes. Remove from oven. Place in clean kitchen towel. Fold towel over nuts and rub vigorously to remove skins. Return skinned hazelnuts to tray. Cool completely. Finely chop in food processor. Set aside. 3 Line 2 mini loaf pans (5¾ x 3¼ x 2¼ inch/ 14.5 x 8.5 x 5.5 cm) with plastic wrap. Work- ing in batches, pulse mushrooms in food pro- cessor until finely chopped and just starting to clump together. (You will need to stop and scrape down the bowl several times.) Set aside. 4 Heat oil in a large pot over medium heat. Add shallots. Cook, stirring, until tender, 4 to 5 minutes. Add garlic and thyme. Cook, stir- ring, 2 minutes. Add mushrooms, butter and miso. Raise heat to medium-high. Cook, stir- ring, until it comes to a simmer. Reduce heat to medium. Cook, stirring often, until excess

This rich, umami-packed vegetarian pâté is adapted from a recipe by chef Michael Leary, who developed it when he was at Sauvignon Bistro in Toronto. It’s important to season the hot pâté mixture aggressively—it should be salty like canned soup—as once it cools down, the perception of sodium is far more muted. If you don’t have mini loaf pans, you can use one 9 x 5-inch (23 x 13-cm) pan instead. ⅓ cup (80 mL) hazelnuts 3 lbs (1.5 kg) cremini mushrooms, quartered 3 tbsp (45 mL) extra virgin olive oil 2 large shallots, finely chopped 6 cloves garlic, finely chopped 1 tbsp (15 mL) chopped thyme ⅔ cup (150 mL) unsalted butter, diced 2 tsp (10 mL) red miso paste ¼ cup (60 mL) finely chopped flat-leaf parsley Salt and freshly ground pepper to taste Finely chopped chives for garnish Sliced baguette and crackers for serving

moisture has evaporated, about 25 minutes. Remove from heat. Stir in hazelnuts and pars- ley. Season generously with salt and pepper. 5 Divide mushroom mixture between pans. (Transfer any excess to a ramekin.) Lightly rap against counter to remove air bubbles. Cool. Cover and refrigerate overnight. 6 Unmould patés onto serving platters. Re- move plastic wrap. Sprinkle with chives and serve with baguette and crackers. Serves 16

WHAT TO SERVE 13th Street Cuvée Brut Rosé VQA VINTAGES 147504, $27.95 Veuve Clicquot Brut Champagne LCBO 563338, $70.60

188  FOOD & DRI NK HOLIDAY 2016