LCBO Food & Drink Holiday 2018

5 Scrape into prepared baking pan and evenly distribute as best you can (mixture will be quite stiff); top with sprayed parchment, oiled side down, and use a rolling pin to smooth top. 6 Top with another 8 x 12-inch (20 x 30-cm) pan and weigh down with several cans; allow to set overnight at room temperature. 7 Peel off top parchment. Combine icing sugar and cornstarch and, using a sieve, lightly dust top of nougat. Turn out onto a board. Peel away bottom parchment and once again, dust nou- gat with icing sugar mixture. Cut into bars or squares and eat within 2 days. Serves 8 to 12 $30.05 Italy’s Luxardo Maraschino liqueur is made from mar- asca cherries grown in Luxardo’s own orchards. This liqueur provides a seamless flavour experience with the nougat. Laura Secord Chocolate Cream Liqueur LCBO 407379 $29.95 Chocolate is a deliciously decadent partner for the nou- gat, and Laura Secord’s velvety milk chocolate flavours complement both the cherry and pistachio ingredients. BEET & WI LD RICE SALAD A good beet salad is always welcome and the dressing here—a little sweet, a little nutty— pulls it all together. If you can get your hands on a colourful assortment of beets the salad will look as beautiful as it tastes. If you scrub the beets well, there’s no need to peel them be- fore roasting and serving. Both the dressing and the beets may be made ahead, but the rice is best made only a couple of hours before you plan to serve the salad. 3 bunches (15 to 18 beets total) small beets, WHAT TO SERVE Luxardo Maraschino Liqueur LCBO 57448

2 cloves garlic 2 tsp (10 mL) honey

½ cup (125 mL) olive oil ¼ tsp (1 mL) orange zest Salt and freshly ground pepper to taste 4 green onions, chopped ½ cup (125 mL) roughly chopped toasted walnuts ¼ cup (60 mL) chopped parsley 1 Heat oven to 350°F (180°C). 2 Trim beets of greens, leaving 1 inch (2.5 cm) of stems; scrub with a stiff brush. Cut beets in half and arrange on a large baking sheet. Drizzle with oil and tuck in orange peel and bay leaf; sprinkle coriander and cumin seeds over. Season generously with salt and pepper. Cover tightly with foil and bake in oven for 1 hour (beets may be prepared to this point, refrigerated for up to 3 days and returned to room temperature before assembling salad). 3 Meanwhile, cook rice in plenty of salted boil- ing water for 45 to 50 minutes or until tender; drain and cool to room temperature. 4 For the dressing, combine miso, orange juice, vinegar, tahini, garlic and honey in a blender; process until smooth. With the motor running, slowly drizzle in oil until incorporated. Stir in zest; season to taste with salt and pepper (dressing may be made 3 days in advance, re- frigerated until ready to serve and returned to room temperature before use). 5 To assemble salad, combine rice, green onions and half the dressing in a bowl; toss to combine and season to taste with salt and pepper. Arrange beets overtop; scrape any col- lected juices and any spices left behind over salad (salad may be assembled to this point and covered with plastic wrap to transport). 6 Just before serving, drizzle remaining dress- ing over, scatter with walnuts and sprinkle with parsley. Serves 8 to 10 WHAT TO SERVE Rosehall Run Defiant Pinot Noir VQA LCBO 307769 $19.95 Ontario Pinot Noir has an earthy, beetroot note that finds harmony with the dish, and the wine’s lively acidity stands up to the vinaigrette dressing. Aquinas Pinot Noir LCBO 277657 $19.95 A patient 12 months in French oak results in smoky and toasty notes that elevate and enhance the nutty flavour of wild rice.

MARASCHINO & PI STACHIO NOUGAT

Nougat is usually made with wafer-paper, a hard-to-find confectionary supply that pre- vents the nougat from sticking to everything it comes in contact with, but this version relies on more readily available materials to the same effect. Drained amarena cherries, another superb Italian preserve, are a great substitute for the Luxardo cherries. This nougat is softer set than some you may be familiar with and should be stored in a cool place between layers of parchment. Nonstick cooking spray 2½ cups (625 mL) sugar 3 tbsp (45 mL) white corn syrup ½ cup (125 mL) water 1 cup (250 mL) light-coloured honey 3 egg whites ¼ tsp (1 mL) salt 1½ cups (375 mL) raw whole pistachios ⅔ cup (150 mL) good-quality maraschino cherries, preferably Luxardo, drained and patted dry 1 Spray an 8 x 12-inch (20 x 30-cm) pan with nonstick cooking spray (in order to keep parchment in place). Line bottom and sides with parchment and lightly spray parchment. Lightly spray a second sheet of parchment large enough to cover pan, and set aside, oiled side up. 2 Combine sugar, corn syrup, water and honey in a medium saucepan; stir to dissolve sugar. Bring to a boil over medium heat and cook un- til mixture reaches 285°F (141°C). 3 Meanwhile, in the bowl of a stand mixer fit- ted with the whisk attachment (or bowl and electric mixer), beat egg whites and salt to stiff peaks. 4 Once honey mixture reaches temperature, slowly drizzle down side of mixing bowl, beat- ing continuously. Once all honey mixture is added, beat 5 minutes longer to cool somewhat; fold in pistachios and cherries. ¼ cup (60 mL) icing sugar ¼ cup (60 mL) cornstarch

preferably with greens 2 tbsp (30 mL) olive oil 1 strip orange peel, white pith removed, 6 inches (15 cm) long 1 bay leaf 1 tsp (5 mL) coriander seeds ¼ tsp (1 mL) cumin seeds Salt and freshly ground black pepper 1 cup (250 mL) wild rice DRESSING 1 tbsp (15 mL) miso ¼ cup (60 mL) orange juice 2 tbsp (30 mL) white wine vinegar 2 tbsp (30 mL) well-stirred tahini

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208  FOOD & DRI NK HOLIDAY 2018