LCBO Food & Drink Holiday 2018

2 tbsp (30 mL) unsalted butter, plus more for greasing pan 1 large onion, finely chopped 1 pkg (300 g) frozen whole-leaf spinach, thawed, drained, squeezed dry Salt and freshly ground pepper to taste 9 cups (2.25 L) cubed day-old sourdough bread, about 1 inch (2.5 cm) square, crusts removed 1½ cups (375 mL) diced ham, about ½ lb (225 g) 2½ cups (625 mL) grated Gruyère, about ½ lb (225 g) 8 large eggs

rolling pin, roll dough to about ¼-inch (5-mm) thickness. Use a 3-inch (8-cm) round cookie cutter to cut out rounds. Dough may need to be re-rolled. Ease into the cups of a tart pan, preferably a ribbed tart pan with 2½-inch-wide (6-cm) cups. Refrigerate until cold. Meanwhile make filling. 5 Crumble Stilton into a food processor. Add cream and whirl until fairly smooth. Add eggs and whirl until smooth, scraping down sides of processor often. Pour into a bowl and stir in thyme leaves. Spoon into tart shells, filling to about ¼ inch (5 mm) from the top. Stir mixture often while spooning out, to make sure thyme leaves do not sink to the bottom. 6 Place tart pan on bottom rack of oven, then lower temperature to 325°F (160°C). Bake until filling is set, 15 to 18 minutes. To top with wal- nuts, place a half in the middle of each tart af- ter it has baked 15 minutes, then continue bak- ing until filling is set. Remove from oven and let cool for 5 minutes, then remove tarts from pan. Repeat with remaining dough and filling. Serve warm or at room temperature sprinkled with sprigs of fresh thyme if you wish. They’re best the day they are made, but after cooling to room temperature they can be covered and refrigerated overnight. Makes 18 tarts

THOSE WHO KNOW THE A TO Z OF GREAT WINES, GO STRAIGHT TO “Z”

2 cups (500 mL) whole milk ½ cup (125 mL) heavy cream ¼ tsp (1 mL) freshly grated nutmeg ¼ tsp (1 mL) salt ¼ tsp (1 mL) freshly ground pepper

1 Butter a 12- to 16-cup (3- to 4-L) baking dish. 2 Heat butter in a large frying pan over medi- um heat. Add onions. Cook, stirring occasion- ally, until tender, 7 to 8 minutes. Add spinach. Cook, stirring, 1 minute. Season with salt and pepper. Transfer to plate. Cool completely. 3 Spread one-half of bread cubes in prepared pan. Top with half of the spinach mixture in an even layer. Sprinkle half of ham and half of Gruyère. Repeat layering process. 4 In a large mixing bowl, whisk eggs, milk, cream, nutmeg, salt and pepper. Pour evenly over strata. Place a piece of plastic wrap overtop and press down a few times to help top layer of bread absorb egg mixture. Wrap pan tightly in plastic wrap. Refrigerate at least 6 hours, preferably overnight. 5 Remove strata from fridge 30 minutes be- fore baking. Preheat oven to 350°F (180°C). 6 Bake on middle rack until puffed, golden and a toothpick inserted in centre comes out clean, 50 to 60 minutes. Serves 8

morning Umami from page 63

STRATA WITH SMOKED HAM, GRUYÈRE AND SPINACH The Italian-American breakfast bake gets a Gallic twist with spinach, smoked ham and sharp Gruyère cheese. It’s the ultimate make- ahead dish; do all the work the day before and just pop it into the oven an hour before brunch. Feel free to play around with different meats, cheeses and greens.

WHAT TO SERVE Malivoire Gamay VQA VINTAGES ESSENTIALS 591313

ZENATO RIPASSA VALPOLICELLA SUPERIORE DOC LCBO +479766

$17.95

Mumm Cuvée Napa Brut Prestige LCBO 217273

$29.95

FOOD & DRI NK HOLIDAY 2018 211