LCBO Food & Drink Holiday 2017

PoACHED PLEASURES from page 155 SHAKSHUKA This richly spiced tomato and pepper stew with poached eggs originated in North Africa but is popular throughout the Middle East. Add a side of bread and it makes a perfect meal at any time of day. This version gets an appealing brightness from preserved lemons and cilantro. For an extra special presentation, divide cooked sauce between individual frying pans before you add the eggs. 3 tbsp (45 mL) olive oil 1½ cups (375 mL) chopped onion 2 cups (500 mL) chopped red pepper ½ cup (125 mL) chopped cubanelle pepper 1 tbsp (15 mL) chopped fresh red seeded chili (or to taste) 1 tbsp (15 mL) chopped garlic 1 tbsp (15 mL) paprika 2 tsp (10 mL) ground cumin 1 can (796 mL) San Marzano tomatoes, crushed with their juices 2 tbsp (30 mL) chopped preserved lemon rind ¼ cup (60 mL) coarsely chopped cilantro, divided Salt and freshly ground black pepper 4 large eggs ½ cup (125 mL) crumbled feta cheese 1 Heat olive oil in a deep 10-inch (25-cm) fry- ing pan over medium-high heat. Add onion and peppers and sauté for 10 to 12 minutes or until they are soft and deeply browned in places. Add chili and garlic and sauté for 2 minutes more. Add paprika and cumin and sauté for 1 minute longer. Add tomatoes, pre- served lemon rind and half of the cilantro, stirring to combine. Let mixture cook, bub- bling gently for 15 minutes or until thick and flavourful. Season with salt and pepper to taste. 2 Use a spoon to make 4 wells in the pepper mixture and carefully crack 1 egg into each. Cover pan and turn heat to low. Cook for 4 to 5 minutes or until whites of eggs have set but yolks still jiggle visibly when pan is shaken. Sprinkle with feta and remaining cilantro. Makes 4 servings

4 To bake, remove dough from refrigerator. Leave at room temperature until soft enough to roll out, about 45 minutes. For easy spread- ing, place ⅓ cup (80 mL) jam in a small micro- wave bowl. Remove any large pieces of apricot, finely chop and return. Microwave jam just until warm, about 20 seconds. 5 Preheat oven to 350°F (180°C). 6 Place 1 disc on a lightly floured surface. Cover with a large piece of clear wrap. Using a roll- ing pin, roll disc into a 12-inch (30-cm) circle. Thinly spread with warm jam. It doesn’t have to go right to the edge. Cut into 16 wedges, preferably with a pizza cutter. Beginning at the wide end, roll 1 wedge towards the point creating a crescent. Place point-side down on a parchment-paper-lined baking sheet. Repeat with remaining wedges, leaving gen- erous spaces between them. Whisk egg yolk with 1 tbsp (15 L) water and brush over cookies. If you are not going to use gold leaf, sprinkle with sugar if desired. 7 Bake in centre of oven until golden, from 18 to 20 minutes. Let sit on pans 5 minutes, then remove to racks to cool. Repeat with remaining dough and jam. Cooled, wrapped cookies can be kept at room temperature for 4 days or frozen up to 2 months. Makes about 48 cookies TIP  Do not sprinkle formed cookies with sugar if you are going to gold leaf them. Once cookies are baked and cool, and just before serving, use a small soft paintbrush and small sharp knife to apply gold leaf. Holding a gold- leaf sheet with the brush, cut away a tiny piece using the knife. It should stick to the point of the knife. Transfer to cookie. Use brush to push the piece down and attach to the cookie. $20.10 This wonderful liqueur delivers comparable apricot flavours and enough concentration to moderate the sweetness and richness of the rugelachs. Serve lightly chilled, over ice. Reif Vidal Icewine VQA VINTAGES ESSENTIALS 544791, 200 mL $24.95 If wine is your preference, try this local classic—its hon- ey, apricot preserve and dried fruit flavours heighten those in the pastries. The wine’s intense sweetness, lush texture and zesty acidity will contrast the richness of the cream cheese and complete the match. WHAT TO SERVE Bols Apricot Brandy LCBO 15628

HAPPY HOLIDAYS CANADA’S OLDEST INDEPENDENT BREWERY FROM

WHAT TO SERVE McMichael Collection Cabernet Merlot VQA LCBO 456590

$15.95

Borsao Tinto Garnacha LCBO 386961

$11.95

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