LCBO Food & Drink Holiday 2018

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

bright sides from page 81

TAHINI DIPPING SAUCE ⅓ cup (80 mL) tahini 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) minced garlic 1 tsp (5 mL) honey 1 tbsp (15 mL) sriracha ⅓ cup (80 mL) water ½ tsp (2 mL) salt

der and liquid is almost absorbed. Stir in cran- berries and mushroommix. Cover and simmer for 5 minutes until liquid is absorbed. Turn off burner and keep covered for 10 minutes. Sea- son with salt and freshly ground pepper, fluff rice with fork and serve. As a turkey stuffing, spoon stuffing into turkey cavity just before roasting. If there is excess stuffing, place in a small baking dish, cover, and heat in oven just before serving. Serves 6 to 8

SHI ITAKE MUSHROOM, CRANBERRY, LONG GRAIN & WI LD RICE STUFFING This wild and long-grain rice dish is a deli- cious alternative to the traditional bread stuff- ing. If being used to stuff a turkey, this will be ideal for an 8- to 10-lb (3.63- to 4.54-kg) turkey. Combining rices makes for a unique holiday recipe that can also be served as a side dish. The cranberries provide a burst of sweetness and the pine nuts give it crunchiness. You can find packages of wild and long-grain rice al- ready blended at your local grocer’s as both cook at the same rate. 4 tbsp (60 mL) unsalted butter, divided 2 medium shallots, thinly sliced ⅓ cup (80 mL) pine nuts 4 oz (115 g) stemmed shiitake mushrooms, about 1½ cups (375 mL) 1 tbsp (15 mL) fresh rosemary, finely chopped 2 cups (500 mL) long-grain and wild rice blend 1 cup (250 mL) cranberries, fresh or frozen 1 tsp (5 mL) salt ½ tsp (2 mL) freshly ground pepper 1 Melt 2 tbsp (30 mL) butter over medium heat in a large pot. Add shallots and sauté for 10 minutes until caramelized and slightly crispy. Add pine nuts and sauté for an addi- tional 2 minutes until they are slightly golden. Transfer to medium bowl. 2 Melt remaining 2 tbsp (30 mL) of butter over medium heat. Add mushrooms, rosemary and thyme and sauté for 2minutes until mushrooms are soft, golden and fragrant. Transfer mush- rooms to bowl with shallots and season with salt and freshly ground pepper. 3 In the same pot, add broth and bring to a boil. Mix in rice and reduce heat to simmer; cover and cook for 15 minutes until rice is ten- 1 tbsp (15 mL) fresh thyme leaves Salt and freshly ground pepper 4 cups (1 L) vegetable broth

GARNISH, OPTIONAL 1 cup (80 mL) thinly sliced green onions 1 Preheat oven to 400°F (200°C).

WHAT TO SERVE Louis Jadot Chardonnay Bourgogne VINTAGES ESSENTIALS 933077 Mer Soleil Reserve Chardonnay VINTAGES ESSENTIALS 958975

2 Place squash on large baking sheet and toss with oil, allspice, salt and pepper. Roast for 20 to 25 minutes until golden and tender. 3 Place roasted squash into a large mixing bowl and mash with a fork. Add in beans, onions, panko crumbs and eggs and mix well. 4 In a large nonstick pan, heat sunflower oil over medium heat. Using a ¼-cup (60-mL) measure, form the fritter mixture into 12 round patties. Place 4 patties about 1 inch (2.5 cm) apart in greased pan. Cook for 3 to 4 minutes until dark golden and crisp. Gently flip fritters over and fry for an additional 3 to 4 minutes until golden and cooked through. Repeat with remaining patties. 5 To make tahini dipping sauce, in a med­ ium bowl whisk all ingredients together until smooth and creamy. Tahini dip can be made a day ahead and served in a small dish along- side fritters. 6 Scatter green onions over fritters for garnish if desired Serves 4 as an appetizer or 6 as a side dish

$25.95

$34.95

SQUASH, ADZUKI BEAN & SCALL ION FRITTERS WITH SWEET & SPICY TAHINI SAUCE Butternut squash and adzuki bean fritters make a perfect side or are delicious served simply on their own. The squash is roasted with a warm spice for that holiday flavour. The adzuki bean brings a slight sweetness in taste while the spiced tahini is the perfect accompaniment. Adzuki beans can be found at Asian grocers and are sold dry, canned or vacuum-packed in the refrigerated section. Red kidney, black- eyed or navy beans are a great alternative when adzuki beans are not available. 5 cups (1.25 L) peeled, seeded and diced butternut squash (about 2½ lbs/1.13 kg) 2 tbsp (30 mL) extra virgin olive oil ½ tsp (2 mL) allspice 1 tsp (5 mL) salt ½ tsp (2 mL) fresh ground pepper 1¼ cups (310 mL) cooked adzuki beans ¼ cup (60 mL) green onions, white and green parts, thinly sliced 1 cup (125 mL) panko bread crumbs 2 large eggs, beaten 3 tbsp (45 mL) sunflower oil or other neutral oil

WHAT TO SERVE Tawse Quarry Road Organic Riesling VQA VINTAGES ESSENTIALS 198853 Famille Cattin Pinot Gris Alsace AOC LCBO 481424

$24.95

$17.00

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FOOD & DRI NK HOLIDAY 2018 203