LCBO Food and Drink Holiday 2016

fruits & nuts from page 45

with egg using a small brush or index finger; fold 1 point over to the opposite point, form- ing a triangle. Beginning at matched point, firmly press edges together working back to- wards the 2 points, eliminating as much air as possible from the pocket. Firmly press edges together again. 5 Place triangoli as assembled slightly apart on large tray lined with wax paper, adding additional sheets of waxed paper as needed. Loosely cover with plastic wrap and refriger- ate until needed. (To freeze, place in freezer uncovered for 1 to 2 hours. Then transfer to heavy plastic bags, and seal airtight.) 6 Place butter in a small stainless-steel sauce- pan over medium-low heat. Let butter melt and start to bubble. Then stirring often, allow it to continue to bubble, stirring frequently for 3 to 5 minutes or until it develops golden brown flecks. Pour into a heatproof dish to stop browning; set aside in a warm place. 7 Bring salted water to a boil in a large ron- deau saucepan or pasta pot. Meanwhile check seal on triangoli; use wetted fingers to firmly press closed any gaps in edges. Drop several triangoli into the water; gently boil for 4 to 5 minutes or until pasta is cooked. If cook- ing from frozen, add a couple of minutes to the cooking time. Drain; repeat in batches as needed. 8 Arrange 2 to 3 triangoli on each warmed plate; drizzle with a bit of browned butter. Scat- ter with grated Parmesan and parsley. Serve immediately, passing a black pepper grinder overtop. Makes approximately 36 triangoli TIP  Deep-fry triangoli as a finger food (no sauce). Heat 3 inches (8 cm) of oil in a wide pan over medium-high heat until oil measures 350° to 375°F (180° to 190°C) on a thermom- eter. Using a slotted spoon, lower 3 to 4 trian- goli into hot oil, turning after 1 to 2 minutes, or until golden brown and crisp. Drain on paper towel; serve right away. Frozen triangoli can be cooked right from the freezer.

LAMB TRIANGOL I WITH BROWN BUTTER & PARMESAN Browned butter adds nutty flavour and is about as simple as a sauce can get, having only one ingredient! This recipe makes nu- merous triangoli (and enough brown butter for four to six appetizer portions), however they freeze well for months and are very ver- satile as either an appetizer or main course. Or try frying the triangles in hot oil for crispy nibbles to serve with drinks (see TIP). 1 tbsp (15 mL) olive oil 1 large leek, cleaned and thinly sliced (white and light green portion only) ½ cup (125 mL) finely diced sweet red pepper or shredded carrot 1 large clove garlic, minced ¾ tsp (4 mL) freshly ground black pepper 1 tsp (5 mL) salt ½ cup (125 mL) frozen petit pois peas 1 lb (500 g) lean ground lamb or pork ½ cup (125 mL) toasted sliced or slivered almonds ½ cup (125 mL) diced dried apricots 2 pkgs (each 450 g) frozen egg roll wrappers, defrosted 1 egg white, lightly beaten ⅓ cup (80 mL) unsalted butter ¼ cup (60 mL) grated Parmesan 1 to 2 tbsp (15 to 30 mL) finely chopped parsley or green onion 1 Heat oil in a medium frying pan over me- dium heat until hot. Add leek, red pepper and garlic; sauté 5 minutes or until softened. Stir in black pepper and salt; turn into a metal bowl. Stir in frozen peas; set mixture aside. 2 Place hot pan back on burner; increase heat to medium-high. Using your hands, finely crumble lamb into hot pan; use a spatula to further break up lamb into small pieces. Cook, stirring frequently until meat loses its pink colour; remove from heat. Drain by turning into a sieve over a small metal bowl; place bowl and liquid in freezer for a few minutes or until fat congeals. Remove and discard fat. 3 Add lamb, pan juices, almonds and apricots to vegetable mixture. Stir until well combined. 4 Place about 2 tbsp (30 mL) of mixture in centre of wrapper. Moisten wrapper edges well

the unmistakable taste of winter

LIONS WINTER ALE IS BACK

WHAT TO SERVE Henry of Pelham Baco Noir Old Vines VQA LCBO 459966

$19.95

Fat Bastard Syrah Pays d’Oc LCBO 563122

$14.95

FOOD & DRI NK HOLIDAY 2016 249