LCBO Food & Drink Holiday 2017

1 egg yolk 1 tbsp (15 mL) cool water 8 thin slices prosciutto or speck, halved

not crowded. Once edges are golden, carefully flip using an offset spatula. Cook for an addi- tional minute. Repeat with remaining cheese mixture to make 12 crisps. (Crisps may be made up to a day in advance and kept, tightly covered, at room temperature. Re-crisp in a hot oven for 30 seconds or so before serving.) 5 Divide warm soup between 12 small heat- proof cups or glasses and serve each with a caraway Gouda crisp. Makes 12 servings

1 In a food processor, combine all-purpose and spelt flours, salt and sugar; pulse to com- bine. Add butter and process until mixture re- sembles coarse meal. Whisk together the egg yolk and water; slowly add through the feed tube while pulsing to combine. When dough begins to clump together, turn out onto coun- ter; divide evenly in 2 and pat each portion together. Flatten into discs and wrap each in cling wrap; refrigerate for at least 1 hour. 2 Mix together goat cheese and cream in a small bowl; stir in the thyme, zest, salt and a grinding of black pepper. Set aside. 3 Working with 1 portion of dough at a time, roll out on a lightly floured surface to roughly ⅛-inch (3-mm) thick. Using a 4-inch (10-cm) round cutter, cut out 8 rounds, re-rolling scraps as necessary. Repeat with remaining dough to create 16 rounds in total. 4 Working with one at a time, spoon a scant tablespoon of the cheese mixture into center and spread out leaving a 1-inch (2.5 cm) bor- der. Top with 1½ tsp (7 mL) of the fig jam and spread evenly over cheese; fold excess dough inward, pleating as you go, leaving an opening in the center. Transfer to a parchment-lined baking sheet and repeat with remaining dough rounds and filling. (Galettes may be made to this point, covered with cling wrap and refrig- 6 Whisk together egg yolk and water; brush over exposed pastry and bake in preheated oven for 25 to 30 minutes or until golden. Let stand 10 minutes; top each with a piece of pro- sciutto and serve warm sprinkled with extra thyme leaves. Makes 16 erated up to 6 hours in advance.) 5 Preheat oven to 375°F (190°C). $3.30 Apples and pork are a wonderful combination, so cider is always a beverage option for recipes that feature ham. This lively cider offers a hint of sweetness and tangy apple tones that provide a wonderful match to the flavours and textures of the dish. Union Red VQA LCBO 197152 $14.05 If you prefer a red wine then we recommend this do- mestic crowd pleaser. Its sweet red fruit centre, smooth tannins and notes of dried fruit and herb allow it to pair wonderfully with the fig, prosciutto, herb and chèvre elements in the galettes. WHAT TO SERVE Flying Canoe Hard Cider LCBO 499020, 473 mL

WHAT TO SERVE Jaszbery Szekszardi Kekfrankos LCBO 371583

$8.95 Rich, flavourful dishes such as this call for a rustic red like this traditional example fromHungary. The wine’s slightly earthy, dried berry, peppery-herbal flavours will highlight the paprika, parsnip and caraway elements in

the goulash and crisps. Tio Pepe Extra Dry Fino LCBO 231829

$17.95 Best served cold, this classic food-friendly fino sherry from the south of Spain has yeasty, nutty notes that will enhance the dominant flavours of this soup. The wine’s umami notes and warming mouth feel find harmony with the richness of this dish.

FIG, CHÈVRE & HAM GALETTES

This delectable bite combines tried-and-true flavours with a flaky crust. Spelt flour is deli- ciously nutty and gluten-free and, when com- bined with all-purpose flour, contributes to a galette dough that is tender and flavourful. Top the galettes with either mild salt-cured pro- sciutto or more robust smoked-cured speck— both are delicious here.

DOUGH 1½ cups (375 mL) all-purpose flour ½ cup (125 mL) whole grain spelt flour

1¼ tsp (6 mL) salt 1 tsp (5 mL) sugar 12 tbsp (180 g), or 1½ sticks cold unsalted butter, cut into small pieces 1 cold egg yolk ¼ cup (60 mL) cold water 5 oz (150 g) room-temperature soft unripened goat cheese 1 tbsp (15 mL) cream or milk 1 tbsp (15 mL) chopped thyme, plus extra leaves for garnishing 2 tsp (10 mL) orange zest Pinch salt

Freshly ground black pepper to taste ½ cup (125 mL) good quality fig spread

FOOD & DRI NK HOLIDAY 2017 251