LCBO Food & Drink Holiday 2021

SPICY BLACK BEAN HOT COCOAS A smooth chili-charged black bean soup is served in espresso cups and topped with tangy sour cream and a pinch of earthy cocoa powder. If you wanted to serve this dish as a more substantial ambulatory appetizer, use coffee mugs instead. 2 tbsp (30 mL) canola oil 2 medium onions, diced 4 cloves garlic, thinly sliced 2 tsp (10 mL) ground ancho powder 1 tsp (5 mL) cumin 1/2 tsp (2 mL) ground chipotle powder 1/2 tsp (2 mL) dried oregano 2 cans (540 mL each) black beans, drained, rinsed 6 cups (1.5 L) vegetable stock Salt and freshly ground pepper to taste 1 tbsp (15 mL) lime juice Sour cream and unsweetened cocoa powder for garnish 1 Heat oil in a large pot over medium heat. Add onions. Cook, stirring occasionally, until soft and lightly browned, about 8 minutes. Add garlic. Cook for 1 minute. Add ancho, cumin, chipotle and oregano. Cook for 30 seconds. Add beans, stock, salt and pepper. Raise heat to high. When it comes to a boil, reduce heat to maintain simmer. Cook, stirring occasionally, for 20 minutes. 2 Working in batches, purée soup in a blender until smooth. (Firmly hold blender lid down with a kitchen towel while machine is on.) Transfer soup to a clean pot. (If you are making it ahead, cool soup and transfer to airtight containers. Refrigerate for up to 5 days and freeze for up to 6 months.) 3 Bring soup to a simmer over medium heat. Stir in lime juice. Taste for salt. Ladle into espresso cups. Dollop with sour cream. Garnish with pinch of cocoa powder. Serve immediately with teaspoons.

SALMON TARTARE ON NORI CHIPS Zippy with hot sauce and ginger, an Asian-­ inspired salmon tartare is served on delicate seaweed crisps. To keep the nori chips from going soggy, only assemble these hors d’oeuvre right before you are ready to serve them. The tartare is equally delicious made with sushi-grade tuna. 6 sheets nori Sesame oil for brushing Fine sea salt 9 oz (255 g) sushi-grade salmon 1 1/2 tsp (7 mL) canola oil 1 1/2 tsp (7 mL) tamari or quality soy sauce 1 tsp (5 mL) rice vinegar 1 tsp (5 mL) sesame oil 1 tsp (5 mL) Sriracha 1/2 tsp (2 mL) finely grated ginger 4 tsp (20 mL) finely chopped green onions Toasted sesame seeds for garnish 1 Preheat oven to 250°F (121°C). 2 Place 1 nori sheet on work surface with smooth side up. Brush lightly with water and press another sheet on top with smooth side up. Trim long end to form even square, then into 9 even squares. Place on parchment-paper- lined baking sheet. Brush lightly with sesame oil and season with a small pinch salt. Repeat process with remaining nori. When you have a full tray, bake until dark and crisp, about 15 minutes. Cool completely. Transfer to airtight container. (Chips can be made and stored at room temperature up to 5 days in advance.) 3 Using a sharp knife, remove and discard salmon skin and any grey flesh along skin line. Cut into 1/4-inch (5 mm) dice and place in a mixing bowl. In a small bowl, whisk canola oil, tamari, rice vinegar, sesame oil, Sriracha and ginger until combined. Pour over salmon and add green onions. Season with salt. Mix thoroughly. Use immediately or cover and refrigerate for up to 1 hour. 4 Spoon tartare onto nori chips. Garnish with sesame seeds. Serve immediately.

OYSTERS ON THE HALF SHELL WITH GREEN APPLE MIGNONETTE Mignonette, the Gallic oyster condiment, gets a makeover with tart apple, spicy jalapeño and fruity cider vinegar. Make sure to buy your oysters from a reputable fishmonger or oyster bar, and ask them to throw in a bag of crushed ice, which will save you the time and effort of making your own. 1/4 cup (60 mL) cider vinegar 1/4 cup (60 mL) rice vinegar 1 tsp (5 mL) sugar 1/3 cup (80 mL) finely chopped Granny Smith apple 2 tbsp (30 mL) finely chopped shallot 1 tbsp (15 mL) finely chopped jalapeño 1/4 tsp (1 mL) coarsely ground black pepper 24 oysters Crushed ice Thin slices hot green chili pepper for garnish (optional) 1 In a small mixing bowl, whisk vinegars and sugar until sugar is dissolved. Stir in apple, shallot, jalapeño and black pepper. Cover and refrigerate for at least 1 hour but no more than 6 hours. 2 Shuck oysters and arrange on a platter of crushed ice. Spoon some mignonette over each oyster and garnish with chili pepper, if using. Serve immediately.

Makes 24 oysters with mignonette

Makes 18 to 24 servings

Makes 24 to 27 pieces

WHAT TO SERVE Lively and minerally, with crisp carbonation and palate-cleansing citric acidity, this bottle-­ fermented Ontario sparkler is a superb match

WHAT TO SERVE This local craft ale’s sweet malt flavours, floral, hoppy notes and refreshing carbonation work perfectly with the hearty soup’s robust spice and earth tastes. Maclean’s Pale Ale LCBO 464081, 473 mL, $3.25

WHAT TO SERVE Lime and grapefruit, and mineral and exotic ele- ments in this Riesling work with the salmon and Asian flavours. The delicate sweetness tempers the spice, and crisp acidity revitalizes the palate. Flat Rock Riesling VQA VINTAGES ESSENTIALS 43281, $17.95

to oysters on the half shell. Château des Charmes Brut Sparkling VQA LCBO 224766, $25.95

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FOOD & DRINK HOLIDAY 2021