LCBO Food and Drink Holiday 2016

Grand Fromage from page 156

2 In a separate large bowl, combine flour and salt. Pour yeast mixture over flour; add re- maining water and stir until dough comes to- gether. Turn out onto a lightly floured surface and knead for 5 minutes (if dough is sticky, sprinkle only as much flour over dough to make easier to handle) until smooth. 3 Grease a large mixing bowl with olive oil, place dough in bowl, cover and let stand for 12 to 18 hours. Punch down, divide in 2 equal- sized balls, place each in its own oiled bowl; cover with cling wrap and leave to rise 3 hours longer. 4 Arrange a rack in the upper third of the oven. Place pizza stone, baking steel or large baking sheet on rack and preheat oven to its maximum heat setting. (If using a pizza stone or baking steel, allow to heat for 30 minutes prior to baking.) 5 Cut out 2 parchment rounds 12 inches (30 cm) in diameter. Working with 1 ball of dough, dust top liberally with flour (dough will be quite soft and sticky) and carefully turn dough out onto a closed fist; gently stretch to cover hand and flip over onto 1 of the parchment rounds. Stretching outward from centre, pull dough towards the edges of the paper to create a pizza roughly the size of the parchment. 6 Leaving a 1-inch (2.5-cm) border, sprinkle with ¼ cup (60 mL) Parmesan and drizzle with 2 tbsp (30 mL) cream; follow with ½ cup (125 mL) mozzarella and a generous grating of coarse black pepper. Scatter pizza with half of the brie. Using a pizza peel or another bak- ing sheet, transfer pizza and parchment to pizza stone. Bake for 6 to 10 minutes depend- ing on oven temperature and desired done- ness. Drizzle pizza with 2 tsp (10 mL) of the truffle honey and cut into slices. 7 Repeat with remaining dough and toppings to make second pizza. Makes 2 pizzas, 12 inches (30 cm) each WHAT TO SERVE Masi Masianco Pinot Grigio & Verduzzo LCBO 620773 $16.95 The Verduzzo grape variety has honeyed flavours that are echoed and replayed in the drizzle of truffle honey. Creekside Pinot Grigio VQA LCBO 83196 $14.95 Ontario Pinot Grigio is emerging as a wine of great promise. This wine has nutty and dried apple notes and a dry finish that will emphasize the fruitiness of the cheese.

3 When ready to serve, form the chilled cheese into a smooth ball and roll in crumbs to coat. Serve with an assortment of crackers. Serves 6 TIP  To make rye crumbs, use bread that is at least 1 day old and as many as 3 days old. Roughly chop, add to food processor and pulse until crumbs are desired size. WHAT TO SERVE Lustau Los Arcos Amontillado Dry Sherry LCBO 375097 $15.35 A chilled dry sherry is a superb aperitif, and its nutty and dried fruit flavours meld seamlessly with this sa- voury appetizer. Girl’s Night Out Sangria LCBO 371872 $8.95 The balanced sweetness of sangria is a foil for the tangy and earthy flavours of blue cheese. Citrussy notes pick up the grated orange zest in the cheese ball. HONEYED WHITE PIZZA The dough for this pizza should be started the day before you plan to make the pizza. Do your best to wait the full 18 hours before the second rise. The payoff is a slightly soured, utterly delicious crust with a satisfying chewy texture. Don’t use fresh mozzarella; instead opt for low-moisture dry mozzarella. Truffle- infused honey is available at better cheese shops and high-end grocers. DOUGH ⅓ cup plus 1 cup (80 mL plus 250 mL) warm water, divided ½ tsp (2 mL) sugar 2 tsp (10 mL) active dry yeast 3¼ cups (810 mL) bread flour, plus extra for dusting 1½ tsp (7 mL) fine sea salt Olive oil for greasing bowls ½ cup (125 mL) finely grated Parmesan cheese, divided ¼ cup (60 mL) whipping cream, divided 1 cup (250 mL) grated mozzarella, divided Coarsely ground black pepper 3 oz (90 g) brie or Taleggio, thinly sliced and torn into small pieces, divided 4 tsp (20 mL) truffle-infused honey 1 For the dough, combine ⅓ cup (80 mL) warm water and sugar in a small bowl; sprin- kle yeast over water. Allow to rest until foamy, about 10 minutes.

FIG & BLUE CHEESE BALL WITH RYE CRUMBS A good cheese ball is always welcome at holi- day gatherings. This one, with a little blue cheese, sweet dried figs and a fetching rye- crumb coating is even sophisticated enough for a smart New Year’s Eve celebration. 4 oz (125 g) Danish blue cheese, room temperature 1 pkg (250 g) cream cheese, room temperature 5 finely chopped, dried Black Mission figs 2 tbsp (30 mL) finely chopped red onion 2 tsp (10 mL) finely grated orange zest ¼ tsp (1 mL) salt Freshly ground black pepper to taste ½ cup (125 mL) dark rye crumbs (see TIP) 1 tbsp (15 mL) salted butter, melted 2 tbsp (30 mL) chopped toasted walnuts 1 In a medium bowl, combine blue cheese and cream cheese. Using an electric mixer, beat until fluffy, about 2 minutes on medium speed. Add figs, red onion, orange zest and salt; beat to combine. Season with pepper to taste. 2 Turn out onto a sheet of plastic wrap and, using the wrap, form into a rough ball; enclose and refrigerate for 6 hours to firm up, or over- night. 3 To make the coating, heat oven to 350°F (180°C). 4 Combine the rye crumbs and butter; toss to evenly distribute butter, and turn out onto a baking sheet. Cook in oven for 12 to 14 min- utes or until fragrant and crisp. Cool and toss with walnuts on a small plate.

242  FOOD & DRI NK HOLIDAY 2016