LCBO Food and Drink Holiday 2016

FESTIVE REDS from page 177

RASPBERRY COUL I S The addition of jam to the coulis acts as a thickener while also adding a double dose of raspberry flavour. 1½ cups (375 mL) fresh raspberries 1 tbsp (15 mL) sugar 1 tsp (5 mL) orange or lemon juice 2 tbsp (30 mL) raspberry jam 1 Place raspberries, sugar, orange juice and jam in a blender; purée until smooth. 2 Using the back of a spoon, push the coulis through a sieve to remove seeds, and refriger-

PI STACHIO-CRUSTED LABNEH

Labneh is a traditional Middle Eastern fresh cheese that is simply made by straining yo- gurt. Here we’ve saved some time by using Greek yogurt, which is similar to labneh but with less whey strained out. The yogurt will need to strain for 24 hours so be sure to start a day ahead. ⅛ tsp (0.5 mL) salt 1 tub (500 g) plain 2% Greek yogurt Cheesecloth for straining yogurt 1 cup (250 mL) shelled pistachios, unsalted 2 tbsp (30 mL) brown sugar 1 Stir salt into yogurt while in tub. Place cheesecloth (double thickness) in a sieve or colander, sit sieve snugly over a bowl to catch the drained whey. Add salted yogurt to sieve. 2 Pull cheesecloth up and over yogurt; use a rubber band to secure the top. Place a small plate on top of yogurt with something atop to weigh it down. Place in refrigerator and allow to strain for between 24 and 36 hours. 3 In a food processor, pulse the pistachios and brown sugar until the pistachios are coarsely chopped. They should be about one- quarter of their original size. Set mixture aside in medium bowl. 4 Once yogurt has strained (it is now labneh), discard the whey and use a spoon to divide the mixture into 22 equal-sized portions. With clean hands roll each portion into a small ball; the mixture will stick to your hand, which is normal. 5 When all the balls are rolled, toss them, 5 at a time, into the pistachio mixture. Roll balls around and pat them with your hand to coat well with the nuts and sugar. Refrigerate coated labneh until ready to serve. Any left- over pistachio mixture can be used sprinkled on porridge or in baked goods. 6 Serve the labneh with Raspberry Coulis

ate until ready to use. Makes 1 cup (250 mL)

CHOCOLATE BARK WITH LAVENDER & DRIED BLUEBERRIES Dried lavender buds make this bark a special and luxurious treat. You can find buds sold alongside the spices at some well-stocked grocery stores or, to purchase local organic culinary lavender, visit the beautiful Terre Bleu lavender farm in Campbellville, Ont. For online purchasing, terrebleu.ca. 1½ lbs (750 g) good-quality dark semi-sweet chocolate, also called couverture, coarsely chopped if in large pieces 1 cup (250 mL) walnut halves, broken into large pieces 1 Line a baking sheet with parchment paper, and have an instant-read thermometer at the ready. 2 Add 2 inches (5 cm) water to a medium pot; bring to a simmer. Place a large glass or metal bowl on top of pot making sure the bottom of bowl is not touching the water. Add chocolate to bowl and allow the heat from the simmering water to slowly melt the chocolate while stir- ring with a rubber spatula or wooden spoon. 3 Once chocolate has fully melted and reaches 118°F (48°C), pour onto parchment paper and spread evenly towards the edge of the baking sheet. Be careful not to spread too thin. 4 Scatter the walnuts, blueberries, citrus zest, lavender and salt evenly over the chocolate. 5 Place in refrigerator for 1 hour to harden; break into large pieces to serve. Makes about 6 cups ¼ cup (60 mL) dried blueberries 3 tbsp (45 mL) candied citrus zest, coarsely chopped if in large pieces 1 tsp (5 mL) culinary lavender buds, coarsely chopped ½ tsp (2 mL) flaked sea salt

FENNEL & PINK PEPPERCORN SAUSAGE These small patties offer up big flavour in each bite. You can find the fennel seed, pink pepper- corns and dates at your local bulk store.

1 tsp (5 mL) fennel seed 1 tsp (5 mL) pink peppercorns 1½ lbs (750 g) ground pork 1 tsp (5 mL) finely grated orange zest, about the zest of 1 orange 2 tsp (10 mL) fresh sage, finely chopped ⅛ tsp (0.5 mL) ground nutmeg 2 tbsp (30 mL) 35% cream 1 egg yolk 2 tbsp (30 mL) plain bread crumbs ½ tsp (2 mL) salt 2 tbsp (30 mL) olive oil for frying Fresh fennel fronds or orange zest for garnish

1 With a spice grinder or mortar and pestle, coarsely grind fennel seed and pink pepper- corns. 2 In a large bowl, mix together the ground pork, fennel seed, pink peppercorns, orange zest, sage, nutmeg, cream, egg yolk, bread crumbs and salt until well combined. 3 Form into 30 equal-sized balls and flat- ten each slightly. Place in refrigerator while preparing the Tamarind Plum Sauce (recipe follows). 4 In a large skillet, heat 1 tbsp (15 mL) olive oil over medium heat. Add half of the patties

(recipe follows). Makes 22 balls

228  FOOD & DRI NK HOLIDAY 2016