LCBO Food and Drink Holiday 2016

and fry for 4 to 5 minutes until golden, flip and continue to cook on second side until golden and cooked through, another 4 to 5 minutes. Place on plate and set aside. 5 Add another 1 tbsp (15 mL) olive oil to pan and continue cooking the remaining patties. 6 Place all patties back in pan along with Tamarind Plum Sauce, warm through, garnish if desired and serve. Make 30 sausage patties TAMARIND PLUM SAUCE Tamarind is a tree fruit that has a distinctive sweet-sour flavour and can be found in many cuisines of Southeast Asia and India. Its name comes from the Arabic word tamar-hindi , meaning “Indian date.” Tamarind pulp can be found at well-stocked mainstream grocery stores as well as Southeast Asian and Indian grocers. ½ cup (125 mL) tamarind pulp (sold in a plastic wrapped block) 1 cup (250 mL) boiling water ¼ cup (60 mL) pitted dates, whole 1 red or black plum, pitted and cut into 8 pieces ¼ tsp (1 mL) ground ginger 1 tsp (5 mL) garlic, finely sliced ⅛ tsp (0.5 mL) salt 1 cup (250 mL) water 1 tbsp (15 mL) molasses 1 Place tamarind pulp in a small bowl and cover with 1 cup (250 mL) of boiling water. Break the pulp up with a fork and let sit for 5 minutes until softened. 2 Once softened, use the back of a spoon to push the tamarind pulp through a sieve to achieve ¾ cup (175 mL) of softened tamarind (the mixture will be rather runny). Discard the seeds and fibre. 3 Add to a small saucepan the softened tama- rind, dates, plum, ground ginger, garlic, salt and 1 cup (250 mL) water. 4 Cover and bring to a boil over high heat. Reduce heat to low and simmer for 20 minutes; let cool slightly. 5 Pour mixture into blender and addmolasses. Purée until smooth. It is ready to use. Makes 2 cups

...THE A TO Z OF GREAT WINES...

MINI GORGONZOLA SOUFFLÉS

Don’t be too concerned about your soufflés falling, as they inevitably will. These little clouds are more about delicate flavour and are the perfect bite with the Cabernet icewine. Cooking spray 2 tbsp (30 mL) unsalted butter

¼ cup (60 mL) flour ⅛ tsp (0.5 mL) salt Generous grinding of nutmeg 1 cup (250 mL) warm milk

½ cup (125 mL) Gorgonzola (preferably the piccante rather than dolce version) 5 large eggs, separated (being careful not to have any yolk in the whites) 1 Preheat oven to 375°F (190°C). 2 Generously coat a mini muffin tin (size for 24 muffins) with cooking spray. 3 In a medium saucepan, melt butter over medium heat, whisk in flour, salt and nutmeg until well combined. Cook for 1 minute. 4 Gradually whisk in milk until there are no lumps. Whisk in cheese until melted. 5 Pour mixture into a large bowl and whisk in yolks until well combined. Set aside. 6 Using a stand mixer or hand mixer, beat the egg whites until stiff peaks form; the peaks should stand straight up and not fall over when the whisk is pulled out. 7 Slowly fold half the egg whites into the yolk mixture. Once incorporated, gently fold in the remaining egg whites until well combined. 8 Pour batter into a jug or pitcher and use a large spoon to fill the muffin tin. Fill to the top with batter and bake immediately for 18 minutes.

‘RIPASSA’ VALPOLICELLA SUPERIORE

VINTAGES ESSENTIAL +479766

9 Serve immediately. Makes 24 mini soufflés

FOOD & DRI NK HOLIDAY 2016 229