LCBO Food & Drink Holiday 2018

CUCUMBER-GRAPEFRUIT SALAD 2 cucumbers 2 grapefruits 2 to 3 tbsp (30 to 45 mL) good-quality olive oil Generous pinches of Maldon or kosher salt ½ cup (125 mL) each torn parsley and mint leaves Parsley sprigs or chives for optional garnish 1 Prepare aïoli by trimming and thinly slicing lemon-grass. Place in a small saucepan. Add both oils. Gently heat over medium-low for 10 minutes, allowing flavours to infuse. If siz- zling, reduce heat. When infused, cool, cover and let stand for 6 hours. Finely strain into a pourable measuring cup. 2 Meanwhile, prepare cakes. Place bread crumbs on a shallow plate. Finely grate 2 tsp (10 mL) zest from lemon. Set lemon aside. Pat lobster and crab meat dry. Pick through to remove any shells. Coarsely chop, if needed. Place in a me- dium bowl. Season with salt and pepper. 3 Separate egg. Place yolk in a small bowl. Cov- er with plastic wrap over surface. Refrigerate until ready to use. 4 Add egg white to lobster-crab mixture along with mayo. Stir with a fork. Stir in herbs and zest until evenly distributed. Divide mixture into 8 “balls.” Working with 1 ball at a time, add to bread crumbs, coating the ball and forming into a patty shape. Place on a baking sheet. If making ahead, cakes will keep well, covered and refrigerated, for up to 1 day. 5 When lemon-grass oil is ready, finish aïoli. Whirl reserved yolk and vinegar in a food processor. With motor running, slowly pour strained infused oil into food processor through the spout in a very thin steady stream until emulsified. Season to taste. If making ahead, aïoli will keep well for up to 1 day in a reseal- able container with plastic wrap pressed over surface of aïoli. 6 Prepare salad just before serving, other- wise it will water out. Slice each cucumber in half. Scoop out and remove seeds. Cut into chunky pieces and place in a large bowl. Slice top and bottom from each grapefruit. Slice off remaining peel. Carefully cut segments from grapefruits and place in bowl with cucumbers. Drizzle with olive oil. Sprinkle with salt. Scat- ter parsley and mint overtop. 7 Heat oven to 400°F (200°C). Just before bak- ing, dab both sides of each cake with oil. Bake in centre of oven for 10 to 12 minutes. 8 Cut zested lemon into 8 wedges. Serve cakes topped with aïoli alongside salad. Garnish cakes with a sprig of parsley or a few chives. Add lemon to plates for squeezing over cakes. Makes 8 servings with 1 cup (250 mL) aïoli

Handcrafted chocolates made with love.

193 Baldwin St. , Toronto | cxbo.ca

a buffet for all reasons from page 157

¼ cup (60 mL) unsalted butter 2 lbs (905 g) medium-sized carrots (about 10), trimmed, peeled and cut on a deep diagonal 1 cup (250 mL) vegetable stock Salt and pepper to taste ½ cup (125 mL) toasted pecan pieces, finely chopped ½ bunch snipped chives, about ¼ cup (60 mL) 1 Melt butter in a medium pot over medium heat until it goes slightly brown and smells nutty, 2 to 3 minutes. Add carrots and stir to coat. Add stock and bring to a boil, lower to medium-low and cover pot. Continue cooking for 8 to 10 minutes, or until carrots are just tender. 2 Uncover and turn up heat to high, stirring until carrots are glossy and glazed and cooked through, 6 to 8 additional minutes. There should be no liquid left. Taste for salt and pep- per and season accordingly. Remove from heat and toss with pecans and chives.

BROWN BUTTER-GLAZED CARROTS Using a classic French technique for creating tender, flavourful carrots, this version includes browning the butter and topping the carrots with toasted pecans and chives for something familiar yet deliciously unexpected.

Serves 8

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