LCBO Food & Drink Holiday 2018

PICKLED APPLES , CHEDDAR & CRACKERS You know you have a winner when something disappears quickly—and this did during test­ ing. It’s dead simple too, so is a great pick for someone less experienced in the kitchen. Allow at least 24 hours of rest in the fridge be­ fore the big party, and use within 3 days or so; after that, the apples lose some of their crunch. ½ cup (125 mL) apple cider vinegar ½ cup (125 mL) unseasoned rice wine vinegar

6 Stir in cauliflower; boil 5 minutes longer. Divide soup between desired number of bowls and top each with a toasted baguette slice; divide Stilton between the bowls. Serves 8 to 10 WHAT TO SERVE Winzer Krems Grüner Veltliner 13 LCBO 375022 $13.95 Grüner Veltliner’s verve and minerality make it excep- tionally versatile and a perfect partner for cauliflower and other vegetables in the brassica family, which can be tricky to match. Tio Pepe Extra Dry Fino LCBO 231829 $18.90 Fino sherry boosts the flavour of umami-rich foods like the dried porcini mushrooms and Stilton cheese in this recipe. Citrus and briny notes cleanse the palate for the next bite.

PORCINI , HERB & CAUL IFLOWER SOUP

¾ cup (175 mL) water ½ cup (125 mL) sugar 1 tsp (5 mL) salt

This warming vegetable soup is perfect fare for a blustery night. It stands up well, and in fact improves in flavour, when made a couple of days ahead of time. Warm it up once you ar­ rive at the party and garnish with the baguette and cheese just before serving. 1 oz (30 g) dried porcini mushrooms, crumbled 2 cups (500 mL) boiling water 4 tbsp (60 mL) butter, divided 1 small head cauliflower, chopped into rough ½ inch (1 cm) pieces 2 medium onions, sliced Salt 3 cloves garlic, finely chopped 2 tbsp (30 mL) chopped rosemary ¼ cup (60 mL) loosely packed chopped sage 1 bay leaf 6 cups (1.5 L) water 4 cups (1 L) chopped kale 2 tbsp (30 mL) Worcestershire sauce Toasted baguette slices to serve 4 oz (115 g) Stilton, crumbled 1 Combine porcini and boiling water in a heat­ proof bowl; set aside. 2 Melt 2 tbsp (30 mL) butter in a large pot over medium-high heat; add cauliflower and cook until golden, stirring from time to time, about 8 minutes. Scrape into a second heatproof bowl and wipe pot clean. 3 Place pot over medium-low, melt remaining 2 tbsp (30 mL) butter and add onions. Season generously with salt; cover and cook undis­ turbed for 10minutes. Remove lid and continue cooking 10 minutes longer, stirring frequently, until caramelized. 4 Meanwhile, strain porcini soaking liquid through a fine mesh sieve and reserve it. Rinse porcini under cool water. 5 Stir garlic, rosemary, sage, bay leaf and por­ cini mushrooms into onions; fry for 2 minutes until fragrant. Pour water and porcini liquid over; bring to a boil over medium heat. Add kale andWorcestershire sauce, cover and cook for 10 minutes.

¼ tsp (1 mL) black peppercorns ½ tsp (2 mL) coriander seeds 3 cloves 1 bay leaf Sprig thyme 2 Pink Lady apples 1 tbsp (15 mL) lemon juice Half small red onion, finely sliced 1 lb (455 g) old cheddar Crackers to serve

1 Combine both vinegars, water, sugar and salt in a small pot; stir to dissolve sugar. Add peppercorns, coriander seeds, cloves, bay leaf and thyme. Bring to a boil over medium heat, reduce to low and simmer for 3 minutes. 2 Meanwhile cut apples in half; core and slice each half into 10 thin wedges. Cut wedges in half crosswise. Sprinkle with lemon juice and massage into slices. Carefully pack into a 4-cup (1-L) jar, alternating from time to time with a few slices of onion. Pour hot brine over, cover and refrigerate overnight. 3 Serve pickled apples in a bowl (or in the jar itself), alongside the cheddar and a selection of crackers. Serves 8 to 12

SPARKLE & SPICE PUNCH You can combine the juices and spiced syrup for this winning punch a couple of days ahead of time. Bring the juice combination, sparkling wine and clementines and you’ll be the party’s first hero in under two minutes flat. 1 To a large punch bowl, add 2 cups (500 mL) cold unsweetened pomegranate juice, ½ cup (125 mL) clementine juice and one quantity of chilled Clove & Cinnamon Syrup (recipe fol­ lows); stir to combine. Top with two 750-mL bottles chilled, dry sparkling wine such as Pro­ secco or cava; garnish with clementine slices CLOVE & CINAMON SYRUP Combine 1 cup (250 mL) sugar, 1 cup (250 mL) water, 1 tbsp (15mL) cloves and a 6-inch (15‑cm) cinnamon stick in a medium pot; set over me­ dium-high heat. Boil, covered, for 5 minutes. Remove from heat and let stand until cool to in­ fuse further. Strain. Chill thoroughly before use. Makes 11/2 cups (375 mL) or segments. Serves 8 to 10

WHAT TO SERVE Ernest Cider Rubee LCBO 499038, 473 mL

$3.45 A crisp cider is a natural match for this appetizer. Rubee’s cranberry and cherry flavours work well with cheddar cheese, and its light sweetness contrasts the

pickle’s tangy acidity. Magnotta Iced Apple LCBO 428433, 500 mL

$39.95 Fruit wines are a wonderful pairing with appetizers. The sweet and spicy notes of this apple-based dessert wine enhance the tart pickled apple slices and provide a superb pairing for the aged cheddar.

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206  FOOD & DRI NK HOLIDAY 2018