LCBO Food & Drink Holiday 2021

DRIED FRUIT BRANDY COMPOTE & GREEN APPLE PHYLLO CIGARS Who doesn’t love warm, savoury, melty brie wrapped in buttery, crispy phyllo? These are perfect hand-held bites for any holiday moment, and they are even more wonderful because you can prepare them ahead of time. Place them in the refrigerator and bake just before serving. DRIED FRUIT BRANDY COMPOTE 2 tbsp (30 mL) golden raisins 2 tbsp (30 mL) dried cranberries 3 tbsp (45 mL) dried cherries 1/4 cup (60 mL) finely chopped dried apricots 3 large dried Turkish figs, finely chopped 7 oz (200 g) brie cheese wheel, cut into 1/2-inch (1 cm) cubes 1/2 unpeeled Granny Smith apple, cut in 1/2-inch (1 cm) cubes 2 tbsp (30 mL) unsalted butter 3 tbsp (45 mL) olive oil 8 sheets phyllo, thawed (see TIP) 1 Preheat oven to 375°F (191°C). Line baking sheet with parchment paper. 2 To make compote, add raisins, cranberries, cherries, apricots, figs, brown sugar, mus- tard, brandy and water to a small saucepan. Cook over medium heat, stirring occasionally, for 3 to 4 minutes, until liquid has slightly evaporated. 3 Remove from heat and stir in thyme and pepper. Let cool for 10 minutes. 4 Stir brie and apple into mixture and set aside. 5 In a small bowl, melt butter and stir in olive oil. 6 Roll out phyllo. Set 1 phyllo sheet horizon­ tally on a work surface and, using a pastry brush, lightly brush with some of the butter mixture. Press second sheet of phyllo on top. Cover the rest of the phyllo sheets with a damp kitchen towel to prevent them from drying out. 2 tbsp (30 mL) brown sugar 1 tbsp (15 mL) grainy mustard 3 tbsp (45 mL) brandy 2 tbsp (30 mL) water 2 tbsp (30 mL) fresh thyme leaves 1 tsp (5 mL) freshly ground pepper

CHOCOLATE ALMOND ROCHERS You may recognize the name Rocher, as these creamy, decadent balls of chocolate are a twist on the fancy Italian chocolates. A combination of milk and dark chocolates filled with toasted almonds to enhance the nutty flavour, these truffles bring elegance and sophistication yet are quite simple to make. 1/2 cup + 1 tbsp (125 + 15 mL) sliced unblanched almonds 6 oz (170 g) good-quality milk chocolate 1/4 cup (60 mL) crème fraîche 2 tsp (10 mL) unsalted butter, softened 1/2 tsp (2 mL) pure vanilla extract 5 1/3 oz (150 g) 70% good-quality dark chocolate 1 Heat a medium sauté pan over medium heat. Add almonds and cook until lightly golden, 2 to 3 minutes. Remove from pan and set aside to cool. 2 Grate milk chocolate into a medium glass bowl. Transfer crème fraîche to a small sauce- pan over medium heat and bring to a slight boil. Remove from heat and pour over grated milk chocolate. Add butter and vanilla, and stir until chocolate and butter have melted smooth. Stir in 1/2 cup (125 mL) of almonds. Cover bowl with plastic wrap and place in re- frigerator to set for 2 hours or until chocolate is firm but workable. 3 Roll chocolate mixture into 12 balls. Place back in refrigerator to set while you make the chocolate coating. 4 Finely chop dark chocolate and place in a dry shallow heatproof mixing bowl. Place a saucepan on stovetop and add 1 to 2 inches (2.5 to 5 cm) water. Place bowl on top of saucepan, ensuring water is not touching bottom of bowl. Turn heat to medium. As chocolate starts to melt, keep stirring with a heatproof rubber spatula or wooden spoon until chocolate has melted completely. Remove bowl from saucepan and let rest for 2 to 3 minutes. 5 Using a small spoon, roll each chocolate ball in melted chocolate and place on a wire rack. Top each with a few sliced almonds. Leave on rack in a cool place to set for 30 minutes before serving.

7 Using a sharp knife, cut phyllo vertically into 3 even strips. Measure out 4 tsp (20 mL) of the compote and evenly spread onto short edge of one of the phyllo pieces, leaving 3/4 inch (2 cm) on each side. Roll up phyllo, neatly and tightly tucking in sides one-third of the way up to enclose filling. Continue to roll up phyllo tightly with sides open. Place cigar seam-side down on baking sheet. Repeat with remaining phyllo and compote. Brush top of each cigar with butter mixture and bake for 20 to 25 min- utes, until golden and crispy. Serve warm.

Serves 4 to 6

TIP Leftover phyllo sheets can be wrapped with plastic wrap and a damp cloth and stored in the refrigerator for up to 3 days.

SWEET & SPICY NUT and SESAME BARS (PASTELAKI) Nuts are a popular accompaniment for cocktails, especially when mixed with warm spices during the holidays. These bars bring a variety of nuts and sesame seeds out of the bowl into one bite with a sweet, salty flavour and a hint of spice. 1/4 cup (60 mL) honey 3/4 tsp (4 mL) ground chipotle spice 2/3 cup (150 mL) unsalted roasted peanuts 2/3 cup (150 mL) unsalted roasted cashews

1/3 cup (80 mL) shelled pistachios 2 tbsp (30 mL) white sesame seeds 1 tbsp (15 mL) black sesame seeds 1/4 tsp (1 mL) fleur de sel

1 Line a baking sheet with parchment paper.

2 Heat a medium saucepan over medium heat. Add honey and chipotle spice, and stir well. Cook for 2 minutes, stirring occasionally, until heated through. 3 Add peanuts, cashews, pistachios and white and black sesame seeds, and stir to mix well. Cook, stirring constantly, for 2 minutes more. 4 Pour nut mixture onto lined baking sheet. Spread and shape into 8 x 6-inch (20 x 15 cm) flat rectangle and sprinkle top evenly with fleur de sel. 5 Let cool for 5 minutes and then cut into 12 even pieces. Cool completely before serving.

Serves 4 to 6

Serves 4 to 6

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FOOD & DRINK HOLIDAY 2021