LCBO Food & Drink Holiday 2019

Let the holidays begin! from page 110

DEVILLED EGGS WITH FINGER LIME CAVIAR

FINE HERBS FONDUE There’s no better way to bring people togeth- er than over a table of delicious communal dishes—with a touch of interactivity thrown into the mix. A burbling pot of decadent cheese fondue tweaked with the freshness of herbs makes for a fun, dippy dinner. FOR DIPPING 1 large baguette, sliced or ripped into bite-sized pieces 1 1/2 lbs (680 g) baby potatoes, boiled and cooled 1 cup (225 mL) classic cornichons (sour, not sweet), drained 1 bunch radishes, trimmed and halved 8 oz (225 g) cremini mushrooms, trimmed and halved 4 links favourite sausage, grilled or roasted and sliced FONDUE 3 cups (750 mL) good dry white wine 2 lbs (905 g) shredded Gruyère cheese 1 1/2 lbs (680 g) shredded Emmenthal cheese 1 tbsp (15 mL) finely chopped chives 1 tbsp (15 mL) finely chopped parsley 1 tbsp (15 mL) finely chopped tarragon 1 Prepare your dipping ingredients on platters so that they’re ready to go when the fondue is. Place baguette pieces in a basket for easy access. 2 Set up your fondue pot in the middle of the table, making sure it’s fuelled up. 3 To make fondue, pour wine into a large heavy saucepan on medium-high heat. In a bowl, toss shredded cheeses with cornstarch. Just before wine comes to a boil, gradually add cheese to the wine, about 1/2 cup (125 mL) at a time, stirring continuously with a wood- en spoon, until each addition of cheese has melted. Keep going until all the cheese has been added and fondue is smooth. Never let the fondue come to a boil. Reduce heat to low. 4 When ready to serve, rub fondue pot with half garlic clove. Discard clove. Stir herbs into fondue, and pour the fondue into fondue pot. Encourage your guests to skewer nibbles and bites of bread, and joyfully dip away. 1 tbsp (15 mL) cornstarch 1 garlic clove, sliced in half

Finger limes are a remarkable Australian im- port. Ranging in colour from pink to green, the pulp resembles caviar but tastes just like the limes you know. Smaller finger limes of about 1 1/4 inches (3 cm) in length will net a scant 1 tsp (5 mL) “caviar”; larger ones, about 2 inches (5 cm) in length, twice that amount. They are worth seeking out at specialty grocers if you like to take pictures of your food—they’re real beauties. If unavailable, be on the lookout for Zebra lemons, a relatively new hybrid with pink flesh. Peel the lemon, thinly slice, and cut into 1/2-inch (1-cm) triangles to garnish your eggs. 6 hard-boiled eggs 1 small ripe avocado, peeled and roughly chopped 1 to 2 Thai chilies, seeded and finely chopped Salt and freshly ground black pepper to taste 6 to 10 finger limes 1 Cut eggs in half lengthwise; remove yolks and reserve 4 half-yolks along with the whites. Discard remaining yolks or save for another use. 2 Combine reserved yolks, avocado, lime juice and mayonnaise in a food processor; pulse until smooth. Scrape into a small bowl and stir in cilantro, onion and chilies. Season to taste with salt and pepper. 3 Using a sharp paring knife, cut finger limes in half crosswise; squeeze halves over a bowl from the bottom up to release the caviar-like pulp. 4 Divide avocado mixture between the egg halves and top each with a scant tsp (5 mL) of the finger lime caviar. Serve immediately. 1 1/2 tsp (7 mL) lime juice 2 tbsp (30 mL) mayonnaise 1 tbsp (15 mL) finely chopped cilantro 1 green onion finely chopped

WARM LENTIL SALAD This lovely lentil salad offsets some of the richness of the fondue, with its hearty legumes, roasted vegetables and the flavours of France. It’s a spirited side dish, chock full of fresh herbs. 6 cups (1.5 L) water 2 cups (500 mL) green lentils (not split), picked over and rinsed Sea salt to taste 1 1/2 lbs (680 g) medium carrots, about 8, cut on a bias into 1-inch (2.5-cm) pieces 1 1/2 lbs (680 g) Brussels sprouts, trimmed 8 oz (225 g) peeled purple pearl onions, halved lengthwise 1/2 cup (125 mL) extra virgin olive oil, divided 2 tsp (10 mL) herbes de Provence 1/2 tsp (2 mL) red pepper flakes Sea salt and pepper to taste 1/3 cup (80 mL) red wine vinegar 1 garlic clove, minced 1 tbsp (15 mL) grainy mustard 2 tsp (10 mL) honey 1/2 cup (125 mL) chopped dill, divided 1/2 cup (125 mL) chopped flat-leaf parsley, divided 1 Preheat oven to 400°F (200°C). 2 For the lentils, in a large saucepan, bring 6 cups (1.5 L) water to a boil. Stir in lentils, lower to a simmer, cover and cook until just tender, 25 to 30 minutes. Remove from heat, add a generous pinch of salt, let stand for 5 minutes and then drain. 3 Meanwhile, on a large rimmed baking sheet, toss the carrots, Brussels sprouts and pearl onions with 2 tbsp (30 mL) olive oil, herbes de Provence, red pepper flakes, salt and pepper. Roast until tender and starting to brown, about 25 minutes. 4 Wipe out the empty lentil pot and to it add the red wine vinegar, garlic, mustard, honey and salt and pepper to taste. Slowly drizzle in the remaining olive oil as you whisk together. Add drained lentils and stir to combine. 5 When vegetables are done, add them to the pot of lentils and gently fold together, along with half the chopped dill and parsley. Garnish with remaining dill and parsley. Transfer to a platter and serve at once.

Makes 1 dozen pieces

WHAT TO SERVE If not for sparkling wine, recipes using egg and avocado might never get the accompaniment they deserve. A dry, citrusy sparkler makes a fantastic companion for these devilled beauties. Château de Montgueret Crémant de Loire Brut LCBO 217760, $19.95

Serves 8

Serves 8

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HOLIDAY 2019 FOOD & DRINK