LCBO Food & Drink Holiday 2018

HAZELNUTS from page 39

½ tsp (2 mL) chili flakes ½ cup (125 mL) coarsely chopped toasted, skinned hazelnuts Grated Parmesan for serving 1 Preheat oven to 425°F (220°C). 2 Toss cauliflower florets with olive oil, salt and pepper, and lay on baking sheet with shallot and garlic cloves. Roast for 25 minutes, turning everything after 15 minutes, or until cauliflower is soft and golden and shallots and garlic are tender. Peel garlic cloves and trim root end of shallot. Place all roasted ingredients in a food processor and purée until smooth. Add Parme- san and process until fully incorporated. Sea- son well with salt and pepper to taste. Scrape mixture into a piping bag fitted with a ¼-inch (5-mm) plain round tip (or into a plastic bag with the corner snipped off). 3 Working with about 6 wonton skins at a time, lay on the counter in a row. Squeeze 1 tsp (5 mL) of filling onto the middle of each. Dip a finger into water and brush lightly around the edge of wonton skin to moisten. Fold wonton skin in half over filling and seal top edge. Seal sides similarly (being sure to squeeze out any air pockets), but pinch the wonton skin on either side of the filling to make an extra pleat. Use a fluted pastry cutter or pizza wheel to clean up the edges and compress the wonton. Re- peat until you have used up all the filling and wonton skins. Lay agnolotti in a single layer on a baking tray. 4 Bring a large pot of salted water to a boil. Add agnolotti and boil for 1 to 2 minutes or un- til just cooked through. Drain, reserving ½ cup (125 mL) pasta cooking water. 5 While agnolotti are cooking, heat olive oil in a large frying pan over medium-low heat. Add garlic, anchovies and chili flakes and sauté very gently for 5 minutes or until garlic is lightly golden and anchovies have dissolved slightly. Add agnolotti to hot oil and loosen with about ⅓ cup (80 mL) pasta cooking water, adding more if needed. Sprinkle with hazelnuts and grated Parmesan and serve. Makes 4 servings (50-plus agnolotti)

until sugar has dissolved and mixture has come to a boil. Turn heat to medium-high and cook until a candy thermometer reads 300°F (149°C). Add baking soda and vanilla and stir to combine. Cook a moment longer or until mixture has become slighly darker in colour and is 310°F (154°C). Add coarsely chopped nuts and, working quickly, pour out onto pre- pared baking sheet using a rubber spatula to spread it as widely as possible. Lay second sheet of Silpat or parchment on top and use the rolling pin to spread the toffee into an even layer. Remove top sheet. 5 Sprinkle chopped chocolate over toffee mix­ ture, let stand for a minute or 2 to melt, then use an offset spatula to spread chocolate to the edges of the toffee. Shake pan to level the chocolate and then sprinkle with finely chopped nuts. Let stand for 2 hours or until tof- fee is fully cooled and chocolate has set. Break into bite-sized pieces and store in an airtight container.

TOASTED HAZELNUT & DARK CHOCOLATE BUTTER CRUNCH Hazelnuts, toffee and dark chocolate are a match made in heaven. Perfect for gifting or hoarding, the butter crunch will last well in an airtight container for about two weeks. Candy- making requires your full attention. Before you begin, make sure you read the recipe through carefully and have everything laid out. And if you have a digital instant-read thermometer it will give you better information than a clas- sic candy thermometer. 1½ cups (375 mL) hazelnuts ½ cup (125 mL) unsalted butter cut into pieces 1¼ cups (310 mL) sugar ½ tsp (2 mL) sea salt 2 tbsp (30 mL) water 1 tbsp (15 mL) Lyle’s Golden Syrup (or corn syrup) ½ tsp (2 mL) baking soda ½ tsp (2 mL) vanilla extract 5 oz (140 g) bittersweet chocolate, finely chopped 1 Preheat oven to 350°F (180°C). 2 Place hazelnuts on a baking sheet and roast for 12 minutes or until skins have split and nuts are golden. Pour hazelnuts onto a clean kitch- en towel and rub with towel to remove skins. Let cool. Chop 1 cup (250 mL) of hazelnuts coarsely and the remainder finely. Working with 1 batch at a time, put the chopped nuts in a strainer and shake off any powdery bits. Set nuts aside. 3 Line a large baking sheet with a Silpat or a sheet of parchment paper, and have a second sheet ready on the side along with a rolling pin. Reserve. 4 Melt the butter in a medium, heavy-bottom saucepan over medium heat. Add sugar, salt, water and golden syrup and stir occasionally

WHAT TO SERVE Young’s Double Chocolate Stout LCBO 486951, 500 mL Wellington Imperial Russian Stout LCBO 296269, 473 mL

$3.70

$3.65

ROASTED CAUL IFLOWER AGNOLOTTI WITH GARL IC, ANCHOVIES & HAZELNUTS Wonton skins stand in for fresh pasta, making a project like homemade stuffed pasta less daunting. That being said, if you are comfort- able making fresh pasta sheets, go for it! The agnolotti shape, with it’s little extra pleat, is great for catching chopped nuts and bits of sauce. AGNOLOTTI 4 cups (1 L) cauliflower florets 1 tbsp (15 mL) olive oil Salt and pepper 1 medium shallot, peeled and halved 2 large garlic cloves, unpeeled ⅓ cup (80 mL) finely grated Parmesan (packed) 1 pkg (400 g) wonton skins

WHAT TO SERVE Henri Bourgeois Les Baronnes Sancerre VINTAGES ESSENTIALS 542548 Cave Spring Indian Summer Riesling VQA VINTAGES 415901, 375 mL

$28.95

SAUCE ⅓ cup (80 mL) olive oil 3 tbsp (45 mL) chopped garlic 1 tbsp (15 mL) chopped anchovies

$24.95

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204  FOOD & DRI NK HOLIDAY 2018