LCBO Food & Drink Holiday 2018

Ready for the Holidays from page 106

SHREDDED GREENS WITH POMEGRANATE & GRAPEFRUIT DRESS ING Hearty, crunchy greens in a fresh grapefruit dressing and garnished with festive pome- granate seeds start off a holiday dinner party with a punch. Pull out that mandoline slicer to make quick work of slicing the Brussels sprouts and julienning broccoli, or use this recipe to work your sharp knife to its max. You can take a shortcut by purchasing a bagged slaw mixture but slicing the fresh vegetables

(5 to 10 mL) at a time, if necessary. Remove from food processor and form into a ball. Flat- ten into a disc, wrap in plastic wrap and refrig- erate for 30 minutes. 3 Preheat oven to 450°F (230°C) with rack po- sitioned in bottom third of oven. 4 For filling, combine brown sugar, cinnamon, raisins, brandy and butter in a large skillet. Heat over medium-low heat, stirring, until sugar is dissolved and butter is melted. Add apples and stir gently to coat evenly. Transfer to bowl and let cool completely. 5 On a large piece of floured parchment paper, roll out pastry to a 15-inch (38-cm) circle, gen- tly lifting pastry and flouring underneath and flouring rolling pin as you roll to prevent stick- ing. Slide parchment paper and pastry circle onto a large baking sheet. 6 Sprinkle almonds in a 9-inch (23-cm) circle in the centre of the pastry. Stir 2 tbsp (25 mL) flour into apple mixture until blended. Pile apples on top of the almonds. Gently press down to make filling compact. Fold up pastry border and over filling toward centre, cover- ing by about 3 inches (8 cm) around the edges and pressing slightly where sections of border overlap. 7 For glaze, whisk egg with water in a small bowl. Combine sugar and cinnamon in another small bowl. Brush top of pastry with egg wash, sealing pleats well, then sprinkle cinnamon sugar evenly over pastry. 8 Bake for 10 minutes. Reduce oven tem- perature to 350°F (180°C) and bake for about 45 minutes or until pastry is golden and crisp, filling is bubbling and apples are tender. 9 Let galette cool on pan on a rack. Serve warm or at room temperature. (It is best served the day it is baked.) Serves 6 to 8 $49.95 Calvados is a brandy made from apples and will pair perfectly with the galette by elevating the apple char- acter. Serve it with the completed dish and use it in the recipe for a showstopper dessert. Crown Royal Salted Caramel LCBO 545806 $29.95 This delectable treat is rich with caramel character, making it a flavourful aperitif to serve with this dish. Keep it on hand throughout the holidays for guest pop-ins. WHAT TO SERVE Calvados Boulard Pays d’Auge LCBO 296228

BRANDIED APPLE-RAI S IN GALETTE While the free-form shape is more rustic than a primly crimped pie, somehow a golden galette is more elegant in a way—especially when it’s filled with glossy apples doused with brandy. The beauty of rolling pastry for a galette is that the random, rough edges, pleats and folds are all part of the charm, so there’s no need to stress about perfection. Make sure you use juicy apples with good, tart flavour, such as Crispin (Mutsu), Northern Spy or firm Empire or Spartan. Instead of raisins you can substi- tute dried cranberries or chopped dried sour cherries. Serve with vanilla ice cream or sweet- ened whipped cream flavoured with a splash of brandy. SWEET PASTRY 1¾ cups (425 mL) all-purpose flour 2 tbsp (30 mL) granulated sugar ½ tsp (2 mL) salt ¾ cup (175 mL) cold unsalted butter, cubed 6 tbsp (90 mL) ice water, approx.

does add finesse to the salad. 1 tsp (5 mL) grated grapefruit zest ¼ cup (60 mL) fresh grapefruit juice 1½ tsp (7 mL) Dijon mustard 1 tsp (5 mL) honey 3 tbsp (45 mL) canola or light olive oil Salt and freshly ground pepper

2 cups (500 mL) thinly sliced Brussels sprouts 1 cup (250 mL) julienned or shredded peeled broccoli stems, about 2 4 cups (1 L) lightly packed baby spinach ½ cup (125 mL) pomegranate seeds (arils) 1 Whisk together grapefruit zest, grapefruit juice, mustard and honey; gradually whisk in oil until blended. Season to taste with salt and pepper. 2 Combine Brussels sprouts and broccoli in a medium bowl. Pour in ¼ cup (60 mL) of the dressing and toss to coat. Let stand at room temperature for 15 minutes or until vegetables are slightly wilted, or cover and refrigerate for up to 2 hours. 3 Just before serving, add spinach to another bowl, drizzle with remaining dressing and toss gently to coat. Arrange spinach on a serving platter or individual plates and top with Brus- sels sprout mixture. Sprinkle with pomegranate seeds and season with salt and pepper. Serves 6

FILLING ⅓ cup (80 mL) packed brown sugar ½ tsp (2 mL) ground cinnamon

⅓ cup (80 mL) raisins 3 tbsp (45 mL) brandy 2 tbsp (30 mL) unsalted butter, cubed 4 cups (1 L) thinly sliced peeled cooking apples, about 4

¾ cup (175 mL) ground almonds 2 tbsp (30 mL) all-purpose flour

GLAZE 1 egg 1 tbsp (15 mL) water

WHAT TO SERVE KLB Raspberry Wheat Ale LCBO 142349, 473 mL

½ tsp (2 mL) granulated sugar ⅛ tsp (0.5 mL) ground cinnamon

$3.25 Pairing wine with greens can be tricky! Switch it up with this flavourful wheat ale that offers fresh raspberry character—a perfect balance for the bitter greens and zingy dressing. Stiegl Grapefruit Radler LCBO 334052, 500 mL $3.00 A radler is a bit like a shandy, half beer and half fruit juice—in this case grapefruit, which will be in perfect harmony with the grapefruit in the dressing.

1 For pastry, combine flour, sugar and salt in a food processor. Scatter butter overtop and pulse just until mixture resembles fine crumbs with a few larger pieces (alternatively, com- bine in a bowl and cut in butter using a pastry blender). 2 Drizzle 6 tbsp (90 mL) ice water over flour mixture and pulse (or stir) just until dough clumps together, adding more water, 1 to 2 tsp

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230  FOOD & DRI NK HOLIDAY 2018