LCBO Food & Drink Holiday 2018

MI SO GINGER VINAIGRETTE

This is a low-calorie vinaigrette with less oil than the usual ratio. It is slightly heavier in texture (you can thin down with a little water if you want it lighter) but low in calories. Serve over cooked or raw spinach, sliced cucumber and steamed broccoli, asparagus and cauli- flower as well as salad greens.

SALAD BAR This is a superb first course for a holiday table because it is easy to make, looks beautiful and is much appreciated by friends and family when a heavier meal follows. A mélange of mixed greens and heaps of your favourite salad fixings allow people tomake their own choices for their personal salad. Two very different dressings make it even more pleasurable for guests, who can pick the style they like. Use a large piece of wood or a cheese board or a large tile if you have one. You can use platters, but they are more work to clean afterwards. You can also place the lettuce in a large bowl but it doesn’t look as dramatic. If you are hosting a lot of peo- ple, then make two or three platters to go down the table. Here are some suggestions, but use your personal favourites to enhance the greens. Mixed lettuce such as escarole, little gem, romaine, Boston, frisée, shredded Brussels sprouts or kale as the base ADD-INS Belgian endive, sliced Croutons Pickled Radishes & Red Onion (recipe this page) Grated Parmesan or a bowl of feta or goat cheese Cucumber Nuts Seeds TARRAGON DRESS ING This is my favourite dressing for salads. Light and flavourful. ¼ cup (60 mL) mayonnaise 2 tsp (10 mL) chopped fresh tarragon or ½ tsp (2 mL) dried

½ cup (125 mL) white miso ½ cup (125 mL) rice vinegar 2 tsp (10 mL) grated ginger root 2 tsp (10 mL) sugar 1 tsp (5 mL) sesame oil ¼ cup (60 mL) vegetable oil Few drops hot pepper sauce, optional

CHEESE FENNEL SCONES These scones can be made by hand or in the food processor. If using a food processor, add milk by hand. Don’t over-process or scones will be tough. Best served fresh from the oven, prep ahead for last-minute assembly by combining all ingredients but milk in a large mixing bowl and chill until ready to bake. Just before baking, stir in the milk. Alternatively, make ahead and reheat in a 350°F (180°C) oven for 5 minutes. 2 cups (500 mL) all-purpose flour, plus extra 1 tbsp (15 mL) baking powder ¾ tsp (4 mL) salt 2 tsp (10 mL) cracked fennel seeds ¾ cup (175 mL) cold butter 1 cup (250 mL) packed grated cheddar cheese 6 tbsp (90 mL) milk 1 Preheat oven to 425°F (220°C). 2 Sift flour with baking powder and salt in large bowl. Sprinkle fennel seeds overtop. Grate but- ter over flour and stir in grated cheese, then work with fingers until mixture resembles bread crumbs. 3 Add milk and mix with fork until dough just forms. Do not over-mix or the biscuits will be tough. 4 Remove dough and place on floured board. Knead dough gently. Pat out to ¾-inch (2-cm) thickness. 5 Cut into 2½-inch (6-cm) rounds, re-rolling as necessary. Brush with milk and bake on parch- ment-lined baking sheet for 12 to 15 minutes or until golden on top and bottom. Makes 8 scones

1 Combine miso, rice vinegar, ginger, sugar, sesame oil, vegetable oil and hot sauce (if us- ing) until smooth. Keeps 1 week. Makes about 1 cup (250 mL)

PICKLED RADI SHES & RED ONION

I am not a fan of really sour pickles so this combination of water and vinegar gives me just the texture and bite I like. You can up the sugar but I prefer to keep it low. Pickle any- thing from beets to baby turnips. Add other seasonings such as garlic, ginger, cumin seeds, peppercorns or bay leaves for different tastes. 1 cup (250 mL) water 1 cup (250 mL) rice, wine or apple cider vinegar 1 tbsp (15 mL) kosher salt 3 tbsp (45 mL) granulated sugar 2 star anise 1 tsp (5 mL) coriander seeds

1 tsp (5 mL) fennel seeds 1 tsp (5 mL) mustard seeds 1 dried Thai chili 6 radishes, sliced 1 red onion, thinly sliced

½ tsp (2 mL) finely chopped garlic ¼ cup (60 mL) white wine vinegar ⅔ cup (150 mL) olive oil Salt and freshly ground pepper

1 Bring water, vinegar, salt, sugar, star anise, coriander seeds, fennel seeds, mustard seeds and chili to a boil. Place radish and onion in a bowl. Pour over hot pickling spice and let it sit until cool. Pack in jars and refrigerate for up to 3 weeks. Makes about 11/2 cups (375 mL)

WHAT TO SERVE Aveleda Vinho Verde LCBO 5322 Willm Réserve Riesling VINTAGES ESSENTIALS 11452

1 Blend mayonnaise, tarragon, garlic and vin- egar in a blender or use a hand blender. Slowly add oil while blending. Season to taste with salt and freshly ground pepper. Refrigerate up to a week. Makes 1 cup (250 mL)

$11.45

$18.10

FOOD & DRI NK HOLIDAY 2018 237