LCBO Food & Drink Holiday 2017

3 To bake, preheat oven to 275°F (135°C). 4 Remove dough from refrigerator and leave on counter if necessary until soft enough to roll out, about 20 minutes. Place 1 disc on a piece of parchment paper and cover with a large piece of plastic wrap. Roll out to ½-inch (1-cm) thickness. Use cookie cutters to cut out shapes. Place on parchment-paper-lined bak­ ing sheets. Or roll rounded teaspoons of dough into small balls and place on parchment, then press down to ½-inch (1-cm) thickness. 5 If you’d like a fresh herb garnish, after cook­ ies have baked 10 minutes, place a small sprig of fresh thyme or rosemary on top, then gently press into the cookie. Continue baking 15 to 20 minutes until cookies are golden on bottom. 6 If you prefer no garnish, bake until cookies are golden on bottom, from 25 to 30 minutes. 7 Leave baked cookies on pan for 10 minutes, then remove to a rack to cool completely. Store in a closed container in a cool place for up to a week. Makes about 24 two-inch cookies TIP  You want fresh uncooked foie gras for this recipe, not pâté or torchon. Best to call ahead to your butcher to find out if they have uncooked foie gras and sell it in the small amount needed for this recipe. Some specialty grocery stores and butchers sell vacuum sealed small pieces or morsels that are ideal for this recipe. As an alternative to foie gras, coarsely chop ½ cup (125 mL) cleaned chicken livers. Stir-fry in ¼ cup (60 mL) butter over medium heat for 3 minutes. Pour hot mixture into a food proces­ sor. Add ½ cup (125 mL) cold butter and whirl until mixture is smooth. $49.95 The palate-coating and extravagant nature of the foie gras requires a pairing of similar complexity and den- sity. Try this luxurious icewine; its concentrated fruit, unctuously sweet palate and balanced acidity make it a perfect match to this shortbread. Osborne Santa Maria Cream Sherry LCBO 31120 $13.80 An often forgotten classic, cream sherry can be a deli- cious accompaniment to rich dishes such as this of- fering. Served chilled, it presents the perfect blend of sweetness and dried fruit character to harmonize with the flavours and density of these indulgent shortbreads. WHAT TO SERVE Inniskillin Vidal Icewine VQA VINTAGES ESSENTIALS 388306, 375 mL

FOIE GRAS SHORTBREAD (RIDEAU HALL STYLE) For many of us, foie gras is the ultimate luxury ingredient—and since holidays are definitely a time for indulging, serving foie gras as a cocktail nibbly cookie will set the tone for a luxurious evening. I adapted this recipe from the Foie Gras Sablé (a French shortbread) that Executive Chef Louis Charest has served dur­ ing Order of Canada celebrations at Rideau Hall, the official residence and workplace of 1½ cups (375 mL) all-purpose flour 1 tbsp (15 mL) granulated sugar ½ tsp (2 mL) baking powder ¾ tsp (4 mL) salt ¼ tsp (1 mL) ground star anise or five-spice powder ¼ tsp (1 mL) ground cinnamon ¼ tsp (1 mL) cayenne (optional) 1 bunch fresh thyme or rosemary (optional) 1 Cut butter into 4 pieces and place in a food processor. Slice foie gras about ½ inch (1 cm) thick. Put a frying pan on a burner over med­ ium heat. When hot, add foie gras. Cook 1 min­ ute per side. Immediately pour foie gras pieces and fat into the processor. Whirl until mixture is smooth, about 1 minute. Scrape down the sides. Add egg and whirl until blended. 2 In a bowl, blend flour with sugar, baking powder, salt, anise, cinnamon and cayenne. Add about half to foie gras mixture and pulse until most is blended in, about 5 pulses. Scrape down sides. Add remaining flour mixture and pulse just until a ball starts to form, about 10 pulses. Turn onto a well-floured work sur­ face. Using floured hands, knead until even in colour. If dough is too soft to form into a ball, knead in more flour about 1 tbsp (15 mL) at a time. Form into 3 balls, then flatten into discs. Wrap each disc in plastic wrap and refrigerate until firm, at least 3 hours or overnight. the governor general, in Ottawa. ½ cup (125 mL) cold unsalted butter 5 oz (150 g) foie gras (see TIP) 1 egg

SAFFRON RUGELACH The world’s priciest spice adds unexpected elegance to a much-loved holiday cookie. Take time to “bloom” the saffron to coax maximum flavour from the threads. Then to gild the lily, finish the warm cookies with a sprinkling of gold sanding sugar or edible gold leaf (see TIP) sold in baking supply stores. ½ tsp (2 mL) packed saffron threads 1 cup (250 mL) unsalted butter, divided 8 oz (250 g) block cream cheese ½ cup (125 mL) icing sugar ½ tsp (2 mL) salt 2 cups (500 mL) all-purpose flour, divided 1 cup (250 mL) apricot jam, divided 1 egg yolk 1 tbsp (15 mL) water Granulated sugar, or gold sanding sugar, or gold leaf (optional) 1 Place saffron threads in a mortar and finely grind with a pestle, or place on a chopping board and finely chop. Scrape into a small mi­ crowave dish and add ½ cup (125 mL) butter. Microwave until butter starts to bubble. Stir and leave at room temperature for 30 minutes. Place the remaining butter and cream cheese on the counter and leave for 30 minutes as well. 2 Scrape saffron butter into a food proces­ sor. Cut the remaining ½ cup (125 mL) butter into 4 pieces and cream cheese into 8 pieces. Scatter in processor. Sprinkle with icing sugar and salt. Pulse until evenly combined, scraping down sides often. 3 Add 1 cup (250 mL) flour and pulse just until most is mixed in. Repeat with remaining flour and stop as soon as it starts to form a ball. Turn onto a lightly floured work surface and, using floured hands, form into a large log. Cut into 3 pieces and form each into a disc. Wrap each with plastic wrap and refrigerate overnight or up to a week.

240  FOOD & DRI NK HOLIDAY 2017