LCBO Food & Drink Holiday 2020

GARNISH 1 cup (250 mL) fried corn tortilla strips, from 2 to 3 tortillas 1 cup (250 mL) diced cotija or queso fresco 2 sliced avocados 1/2 cup (125 mL) fresh epazote leaves or cilantro 2 limes, wedged 1 Remove and discard veins and seeds from all of the chilies. Once cleaned, place pre- pared peppers in a bowl. Pour boiling water overtop to cover. Let them rehydrate and soften for 20 to 30 minutes. Once soft, drain and discard all but 1 cup (250 mL) of liquid and blend peppers and liquid until smooth. Strain into a medium bowl through a fine mesh sieve. Set aside. 2 Roast the onion, tomatoes and garlic until charred on all sides. You can do this over a stovetop gas flame, under the broiler, or on the barbecue. Add all charred ingredients to the blender and blitz until smooth, then strain through a fine-mesh sieve into the bowl with the chili peppers. 3 Clean and dry blender then add the fried tortilla and blend until it becomes a powder. Set aside. This is the thickening agent for the soup. 4 In a medium pot, bring vegetable stock to a simmer and slowly stir in the vegetable-­ chilies purée. Add the powdered tortilla to thicken. Season to taste. Simmer soup for 20 to 30 minutes. 5 Ladle soup into bowls and top with fried tortilla strips, diced cotija cheese, sliced avo­ cado and some chopped epazote or cilantro and lime. Enjoy at once.

APPLE MUSTARD CHUTNEY This fruity relish is so good! The tartness of the green apples with the sweet and sour mix of brown sugar and vinegar, with a hit of mustard, make it a perfect topping for wintery pork chops or bratwurst or even holiday cheese plates. 1 1/2 tsp (7 mL) unsalted butter 6 green apples, peeled, cored and diced 1 small yellow onion, small dice 1 cup (250 mL) brown sugar 1/4 cup (60 mL) water 1/4 cup (60 mL) apple cider vinegar 1 To a heavy-bottom saucepan over medium heat, add the butter and let melt, then add prepared apples, onion and brown sugar. Cook for 8 to 10 minutes or until the apples start to caramelize and soften. Add water, cider vinegar, mustard seeds, raisins, grainy mustard and salt. Stir, bringing to a boil then lowering to a simmer, and continue cooking, stirring occasionally, for 35 minutes or until most of the liquid has evaporated. Allow to cool and then refrigerate. VEGETARIAN TORTILLA SOUP You’ll have to hit your local Mexican market to source the dried peppers for this deeply fla- vourful soup; the end result is well worth it. It’s caliente but the cooling toppings soothe while adding extra texture. To make it vegan skip the cheese garnish, and to make it heartier, use chicken stock and add some shredded chicken at the end. Makes approximately 2 1/2 cups (625 mL) 1 1/2 tsp (7 mL) mustard seeds 3/4 cup (175 mL) golden raisins 1 tbsp (15 mL) grainy mustard 1/2 tsp (2 mL) kosher salt

PECAN PIE BARS Almost too easy to whip up, somehow making them twice as delicious, these bars have a crisp crust and a honey-laced crunchy pecan topping. But it’s the sprinkling of finishing salt that makes these an instant classic. SHORTBREAD BASE 3/4 cup (175 mL) unsalted butter, frozen 2 cups (500 mL) all-purpose flour 1/2 cup (125 mL) light brown sugar, packed 1/2 tsp (2 mL) salt PECAN TOPPING 2 cups (500 mL) pecans 1/2 cup (125 mL) unsalted butter 1 cup (250 mL) light brown sugar, packed 1/3 cup (80 mL) honey 2 tbsp (30 mL) 35% cream 1/2 tsp (2 mL) flaky salt (such as Maldon) for garnish 1 Preheat oven to 350°F (180°C). 2 For shortbread base, using a cheese grater, grate butter into a bowl, or use a food proces- sor with the blade attachment. Add all other ingredients and mix or pulse until pea-sized lumps form. Pour into a greased 13 x 9 x 2-inch (33 x 23 x 5-cm) baking pan and press evenly into the bottom. Bake in the middle of the oven for 15 minutes or until golden brown. 3 While baking, prepare the topping. Coarsely chop pecans by hand or in a food processor. In a heavy-bottom pot, melt 1/2 cup (125 mL) but- ter and stir in sugar, honey and cream. Simmer for 1 minute, stirring to dissolve brown sugar. Add pecans and stir to coat. 4 Take the shortbread base out of the oven and pour in the pecan mixture, spreading even- ly. Bake in the middle of the oven until bubbling, 18 to 20 minutes. Remove from oven and cool completely in the pan. As it cools but is not completely set, sprinkle with flaky salt. When cool, cut into 24 bars. Keep in an airtight con- tainer for up to 7 days at room temperature, or tightly wrapped and frozen for up to 6 months.

Serves 6 to 8

TIP  You can buy fried corn tortillas (called tostadas) or you can make your own by frying tortillas in shallow oil until crisp.

6 dried guajillo peppers 2 dried ancho peppers 3 dried pasilla peppers 1 medium white onion, peeled 3 roma tomatoes 5 garlic cloves, peeled 1 fried corn tortilla (see TIP) 10 cups (2.5 L) vegetable stock Salt to taste

Makes 24 bars

WHAT TO SERVE A zesty natural lime seltzer rounds out the Mexican flavours. Lively effervescence com­ plements the piquant and peppery flavours of this soup. White Claw Hard Seltzer Natural Lime LCBO 14488, 473 mL, $2.95

WHAT TO SERVE Sip on a silky cream liqueur with these pecan bars. Hints of caramel and chocolate from both play off each other in a delicious way. Sortilège Maple Cream LCBO 352021, $30.00

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FOOD & DRINK HOLIDAY 2020