LCBO Food & Drink Holiday 2021

Tradition with a twist from page 95 BROWN BUTTER VINAIGRETTE Full of flavour, this vinaigrette can be used on salads, steamed vegetables, delicate meats and of course, fish. Browning butter guaran- tees a deep, nutty, caramel flavour. Pairing it with salty capers, lemon and shallots creates a dressing with a whole lot of character. 1/2 cup (125 mL) unsalted butter 2 tbsp (30 mL) capers, drained 1/3 cup (80 mL) almonds, roughly chopped 1/3 cup (80 mL) thinly sliced shallot 2 tsp (10 mL) lemon zest

STRAWBERRY-ROSE SUFGANIYOT WITH CARDAMOM SUGAR A hint of cardamom and a splash of rosewater elevate these jelly doughnuts, a traditional Hanukkah treat. Making doughnuts can be a doozy of a task, but it can be turned into a great family activity. When I was a kid, we dedicated an entire day around the holidays to making sufganiyot for the neighbourhood. 1/4 cup (60 mL) granulated sugar, divided 1/4 cup (60 mL) unsalted butter, melted, cooled slightly 2 eggs, room temperature, beaten 2 tsp (10 mL) vanilla extract 1 tsp (5 mL) salt 3 1/2 cups (875 mL) all-purpose flour, plus more for dusting 8 cups (2 L) canola oil, divided 1 1/2 cups (375 mL) good-quality strawberry preserves 2 tsp (10 mL) rosewater 1/3 cup (80 mL) icing sugar, sifted 1 tsp (5 mL) ground cardamom 1 Combine milk, yeast and 1 tsp (5 mL) sugar in bowl of a stand mixer fitted with a dough hook. Let stand until foamy, about 10 minutes. 2 Add in remaining sugar, butter, eggs, vanilla and salt. Stir to combine. 3 With the dough hook running on low speed, gradually add flour. Continue to mix until a smooth dough has formed that releases clean- ly from bowl as it kneads, about 5 minutes. 4 Grease a large bowl with 2 tsp (10 mL) canola oil. Form dough into a ball in greased bowl. Cover with plastic wrap. Place in a warm spot until it doubles in size, about 1 hour. 5 Transfer dough onto a floured surface. Roll out into a sheet about 1/2 inch (1 cm) thick. 6 Lightly flour 2 baking sheets. Using a 2-inch (5 cm) circle cutter, cut rounds and transfer, spacing evenly, to baking sheets. (Lightly dust cutter with flour as you go to avoid sticking.) 7 Collect dough scraps and roll into a ball. Rest dough for 5 minutes, then repeat step 6 to cut remaining dough. Discard any remaining scraps. 8 Cover baking sheets with plastic wrap. Let rise in a warm place until they puff to about one and a half times their size, about 40 minutes. 9 About 10 minutes before they finish rising, heat remaining canola oil in a large pot over 1 cup (250 mL) whole milk, warmed 2 1/2 tsp (12 mL) dry active yeast

SMOKED HERRING SPREAD WITH CAVIAR

The conventional wisdom surrounding caviar is that it’s very pricey and should be reserved for special occasions. However, jars of afford- able lumpfish caviar can be found near the fish counter at most grocery stores. A small jar runs under $10, and it takes your classic schmear to a whole other level. 1 can (190 g) smoked herring (a.k.a. kippers), drained 1/4 cup (60 mL) sour cream 2 tbsp (30 mL) mayonnaise 1 tbsp (15 mL) prepared horseradish, drained 1 stalk celery, finely diced 4 green onions, white parts only, thinly sliced 1/4 tsp (1 mL) salt 1/2 tsp (2 mL) pepper 2 to 3 tbsp (30 to 45 mL) black lumpfish caviar 1 tbsp (15 mL) thinly sliced green onion, green part only 1/2 cucumber, sliced 6 radishes, halved 2 rye toasts, cut into quarters 1 In a bowl, mash together smoked herring, sour cream, mayonnaise, horseradish, celery, white parts of green onions, salt and pepper until well-combined. 2 Place in a serving bowl and smooth surface. Cover surface with thin layer of caviar. Garnish with green part of green onion. 3 Serve with cucumber, radishes and rye toasts.

1/4 cup (60 mL) lemon juice 1/2 cup (125 mL) dill fronds, plus more for garnish 2 tbsp (30 mL) grainy mustard

1 Heat butter in a small saucepan over me- dium-high heat. Cook until butter gets foamy with browned bits on bottom, about 3 minutes. Remove from heat and scrape up any browned bits with a wooden spoon. Add capers, almonds and shallot. Cool 2 minutes, then add lemon zest and juice, dill and grainy mustard. Makes 3/4 cup (175 mL)

SMASHED CUCUMBER SALAD WITH GARLIC & TAHINI

When a salad has to compete with latkes, it has to be exceptional. Introducing a fresh, crunchy smashed cucumber salad, punched up with garlic, tahini and za’atar. It pairs beauti­ fully with fish, and it’s vegan to boot. 15 mini cucumbers 3 garlic cloves, minced 2 tbsp (30 mL) cider vinegar 1/3 cup (80 mL) tahini Salt and freshly ground pepper to taste 1/4 cup (60 mL) thinly sliced red onion 2 tbsp (30 mL) za’atar 1/4 cup (60 mL) fresh mint leaves 2 tbsp (30 mL) good-quality extra virgin olive oil 1 One at a time, smash cucumbers by press- ing down on them with the heel of your hand. Gently break them up with your fingers into 2-inch (5 cm) pieces and place in a large bowl. 2 Add garlic, vinegar, tahini, salt and pepper. Mix thoroughly. 3 Transfer cucumbers to a serving platter. Sprinkle with onion, za’atar and mint, then drizzle with olive oil. Serves 4 to 6

Serves 4

WHAT TO SERVE Award-winning kosher vodka’s clean, peppery flavours complement the radish and onion while providing a foil to the kippers, caviar, sour cream and mayo. Serve ice-cold. Iceberg Vodka LCBO 400754, $29.20

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HOLIDAY 2021 FOOD & DRINK