LCBO Food & Drink Holiday 2021

TWICE-BAKED MINI POTATOES WITH LOBSTER & CRÈME FRAÎCHE Mini potatoes get the twice-baked treatment with a luxurious filling of lobster, crème fraîche and chives. Good-quality cooked lobster claw and knuckle meat from Canada can be found in the freezer section of most supermarkets. Just make sure to thaw it fully and pat dry with paper towels. 24 mini yellow-flesh potatoes, about 1 bag (680 g) 2 tbsp (30 mL) unsalted butter, melted 1/4 cup (60 mL) crème fraîche, plus more for garnish 1/4 cup (60 mL) finely sliced chives 3/4 cup (175 mL) chopped cooked lobster meat 2 Place potatoes in a mixing bowl. Drizzle with oil and toss to coat. Sprinkle with coarse salt and toss again. Transfer to parchment-­ paper-lined baking sheet. Bake on middle rack until paring knife inserted in centre of biggest potato meets with no resistance, about 30 minutes. Remove from oven. 3 When cool enough to handle, slice off top quarter of potatoes and save for another use. Using a melon baller or metal 1/2 tsp (2 mL) measure, scoop out flesh from potatoes, leav­ ing a thin wall. Place flesh in a mixing bowl and mash with potato masher. Stir in butter, crème fraîche, chives and lobster. Season with fine sea salt. Scoop back into potato shells, packing and piling filling high. (If there is any filling left, microwave for a snack.) Bake potatoes until filling is just heated through, 8 to 10 minutes. 4 Garnish each potato with a tiny dollop of crème fraîche and a dill frond. 1 tbsp (15 mL) canola oil Coarse sea salt to taste Fine sea salt to taste Dill fronds for garnish 1 Preheat oven to 400°F (204°C).

MUSHROOM TARTLET TATINS A savoury spin on the classic apple dessert, this tiny pastry features a juicy roasted cremini and wine-braised shallots on a flaky disc of puff pastry. It is a labour-intensive hors d’oeuvre, but you can make life much easier by using pre-rolled puff pastry. Look for the PC brand at Loblaws or the Manotas brand at gourmet food shops. 1 tbsp (15 mL) canola oil 3/4 lb (340 g) shallots, finely chopped Water as needed 1/4 cup (60 mL) unsalted butter, melted 1 lb (455 g) frozen puff pastry, thawed 1 egg, lightly beaten Extra virgin olive oil and finely sliced chives for garnish 1 Heat canola oil in a medium frying pan or saucepan (not nonstick) over medium-high heat. Add shallots. Cook, stirring occasionally, until brown layer has formed on bottom of pan, 4 to 5 minutes. Deglaze pan with splash of water, stirring up browned bits with a wooden spoon. Continue cooking, stirring often, until brown layer has formed on bottom of pan, about 3 minutes. Repeat deglazing and cook- ing process 1 more time. Stir in wine, vinegar and thyme. Cook, stirring up browned bits, until moisture has evaporated, about 1 minute. Season with salt and pepper. Transfer to a plate to cool. Transfer to an airtight container. (Shallots can be made and refrigerated up to 5 days in advance.) 2 Preheat oven to 425°F (218°C). 3 Clean mushrooms with a pastry brush. Remove stems and save for another use. Place mushrooms on a parchment-paper-lined baking sheet. Brush both sides with butter and season with salt. Arrange evenly, gill-side up. Bake on bottom rack until browned and tender, about 20 minutes. Remove from oven. When cool enough to handle, tip off any juices and save for another use. Slice a thin layer off gill side so caps are 1/2 inch (1 cm) thick. (Save these mushroom rings for another use.) 4 Roll puff pastry into a 16 x 11-inch (40 x 28 cm) rectangle, 1/8 inch (3 mm) thick. Using a 2 1/2-inch (6 cm) round cookie cutter, cut 24 rounds and place on 2 parchment-paper-­ lined baking sheets. Working with 1 baking 1/4 cup (60 mL) fruity red wine 1 tsp (5 mL) balsamic vinegar 1/2 tsp (2 mL) chopped thyme Salt and freshly ground pepper to taste 24 large cremini mushrooms, 2 1/4 inches (5.5 cm) in diameter

sheet at a time, brush pastry rounds with egg. Place 1 tsp (5 mL) shallot mixture in centre and 1 mushroom on top, gill-side down. Using tip of a paring knife, lightly score pastry around mushroom, being careful not to go all the way through. Bake on middle rack until golden brown, about 12 minutes. Repeat with remain- ing baking sheet of pastry rounds. 5 Serve warm or at room temperature. Brush lightly with olive oil and sprinkle with chives.

Makes 24 tartlets

WHAT TO SERVE

Pinot Noir with mushroom-based dishes is a classic pairing. Try this delectable example, which mixes red berry flavours with earthy mushroom tones that resonate with the tartlets. Hidden Bench Estate Organic Pinot Noir VQA VINTAGES ESSENTIALS 274753, $34.95

BEET CROSTINI WITH RICOTTA & KALE PESTO

These colourful vegetarian bites find sweet beets, creamy ricotta and a garlicky winter pesto on freshly toasted baguette slices. If you’re looking for shortcuts, try store-bought pesto, pickled beets and mini baguette crisps. KALE PESTO 3 cups (750 mL) packed washed baby kale 3 tbsp (45 mL) shelled sunflower seeds 1 clove garlic, grated on rasp 1/3 cup (80 mL) extra virgin olive oil Salt and freshly ground pepper to taste 4 large beets, about 6 oz (170 g) each 1 tbsp (15 mL) canola oil 1 1/2 tsp (7 mL) red wine vinegar Salt and freshly ground pepper to taste 24 slices baguette, cut 1/2 inch (1 cm) thick 1 cup (250 mL) full-fat ricotta, 1 For the pesto, combine kale, sunflower seeds and garlic in a food processor. Pulse until finely chopped. With motor running, add olive oil in thin, steady stream. Scrape down bowl, season with salt and pepper, and pulse until combined. Transfer to airtight container. Press plastic wrap against surface of pesto. (Pesto can be made and refrigerated for up to 5 days in advance.) 2 Preheat oven to 350°F (177°C). at room temperature Maldon salt for garnish

Makes 24 potatoes

WHAT TO SERVE Champagne’s creamy citrus, toast and apple flavours harmonize well with this appetizer. The acidity and fizz contend with the richness of the lobster and crème fraîche. Piper Heidsieck Brut Champagne LCBO 462432, $60.05

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HOLIDAY 2021 FOOD & DRINK