LCBO Food & Drink Holiday 2019

TAGLIATELLE WITH PARMESAN CREAM & SHAVED CAULIFLOWER The white-sauced pasta beloved of children everywhere grows up! Pan-roasted cauliflower, grainy mustard, lemon and a sprinkle of gold- en garlic chips give this white pasta sophisti- cated flavour and texture. 8 oz (225 g) finely grated Parmesan cheese 1/2 cup (125 mL) crème fraîche 2 tbsp (30 mL) water 1/4 cup (60 mL) olive oil 1/4 cup (60 mL) thinly sliced garlic cloves 6 cups (1.5 L) thinly shaved cauliflower 1 tbsp (15 mL) grainy mustard Salt and pepper 1 lb (455 g) tagliatelle noodle nests Zest of 1 organic lemon 1 Combine Parmesan cheese and crème fraîche in the bowl of a food processor and process until it forms a paste. Add water and process to combine. 2 Heat olive oil in a medium frying pan over medium-low heat. Add garlic and sauté for 4 to 6 minutes or until golden and crispy. Remove garlic chips from pan with a slotted spoon and reserve. Turn heat to high, add cauliflower and sauté for 5 minutes or until cauliflower is softened and lightly golden. Stir in mustard and season with salt and pepper to taste. 3 Heat a large pot of salted water over high heat. Add tagliatelle and cook until al dente according to package directions. Drain, re- serving about 2 cups (500 mL) pasta cooking water. 4 Return pasta to cooking pot. Add Parmesan mixture and a splash of pasta cooking water and toss with tongs adding more pasta cook- ing water as needed until pasta noodles are coated with Parmesan sauce. Add reserved cauliflower and transfer to a serving dish or plates. Sprinkle with garlic chips and grate lemon overtop. Serve immediately.

APPLE GINGER JELLY Dessert, spoonable cocktail or palate cleanser? There are so many ways to serve this decidedly adult gelatin. Pick a dry appley-tasting hard cider like Ardiel and be aware that none of the alcohol is cooked off in the process of making the jelly—you can substitute nonalcoholic cider if you prefer. It’s important to simmer the ginger for at least five minutes or its enzymes will keep the gelatin from setting. 1 cup (250 mL) unsweetened apple juice 2-inch (5-cm) chunk peeled ginger, cut into thin slices 1 can (473 mL) sparkling apple cider (alcoholic or equivalent amount nonalcoholic) 1 envelope gelatin, about 1 tbsp (15 mL) 1 tbsp (15 mL) honey 1/4 tsp (1 mL) edible gold foil flakes (optional) Cape gooseberries to garnish 1 Place apple juice and sliced ginger in a small pot over medium heat. Bring to a boil, turn heat to low and simmer gently for 10 minutes or until mixture is very flavourful. Strain into a measuring cup (you will want 1/4 cup/60 mL total liquid). Return 1/4 cup (60 mL) liquid to pot. 2 Pour about 1/4 cup (60 mL) of sparkling cider into a small bowl. Sprinkle gelatin overtop and allow to stand for 5 minutes to fully hydrate. Scrape gelatin mixture into pot with reduced apple juice and stir over low heat until gelatin has dissolved. Add honey and remaining spar- kling apple cider, and stir until uniform. 3 Pour mixture into a loaf pan and sprinkle edible gold foil overtop. Chill for 4 hours or until fully set. Spoon into serving glasses and garnish each glass with a cape gooseberry.

BEET & BLOOD ORANGE CARPACCIO Beets and oranges are a classic combination. Using blood oranges gives you a spicier, more complex flavour that pairs nicely with shallots and pomegranates and of course makes for a dramatic red salad! 1 lb (455 g) beets 3 tbsp (45 mL) olive oil, divided Salt 2 tbsp (30 mL) sherry vinegar, divided 2 blood oranges 2 tbsp (30 mL) blood orange juice 2 tbsp (30 mL) sliced shallot Pepper 1/4 cup (60 mL) pomegranate seeds 1 Preheat oven to 425°F (220°C). 2 Place beets on a large sheet of foil. Drizzle with 2 tbsp (30 mL) olive oil and season with salt. Fold foil to enclose. Place package on a baking sheet and bake for 45 minutes or until beets are tender when pierced with a fork. 3 Open foil and leave beets to cool until you can hold them comfortably. Trim stem ends and rub off peel. Slice beets on a mandoline or with a sharp knife. Transfer to a serving platter and drizzle with 1 tbsp (15 mL) sherry vinegar. 4 Cut all peel and pith from oranges, then thinly slice into rounds. Layer on top of beets. Squeeze juice from all the trimmings into a bowl; you need about 2 tbsp (30 mL) juice. 5 Combine remaining vinegar and olive oil with orange juice. Add shallots and season with salt and pepper to taste. Drizzle dressing over oranges and beets and sprinkle with pomegranate seeds. Makes 4 servings WHAT TO SERVE This carpaccio’s sweet beet and spicy orange fla- vours need a match with zesty acidity. Rosé ranks with its crisp acidity then antes up with red berry and pomegranate notes. Malivoire Ladybug Rosé VQA VINTAGES 559088, $16.95

Makes 6 small servings

Makes 6 servings

WHAT TO SERVE Intensify the apple and baking spice flavours of this light dessert with a dry apple cider. Use the same cider in the recipe preparation to get

WHAT TO SERVE Pairing cream sauce with a wine entails a slight balancing act. Select a wine with moderate acidity; smooth texture and a hint of toast won’t go amiss either. Banfi Principessa Gavia Gavi VINTAGES 250696, $19.95

a guaranteed delicious match. Ardiel Cider House Dry Cider LCBO 497214, 473 mL, $3.45

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HOLIDAY 2019 FOOD & DRINK