LCBO Food & Drink Holiday 2022

can be made up to 1 day before using. Keep covered and refrigerated. 3. For the beef, measure length and circumference of tenderloin so you will know how large a rectangle of pastry you will need to enclose it, remembering it’ll get slightly larger due to the coating of mushrooms and pâté. 4. Rub beef all over with 1 tbsp (15 mL) oil. Heat remaining 1 tbsp (15 mL) oil in a large skillet. Add meat, curving if necessary to fit in pan. Cook over medium-high until browned all over. To ensure entire bottom of roast is in contact with the hot pan, gently press down on meat. Browning will take about 8 minutes. 5. Remove to a rack set on a sheet pan and refrigerate at least until cold to the touch, about 2 hours. Loosely cover if leaving longer. 6. For pastry, place pastry on a lightly floured work surface. Using a floured heavy rolling pin, roll pastry out to a rectangle large enough to enclose beef. Always roll from the middle toward the edges. You will need a rectangle approximately 4 inches (10 cm) wider than the circumference of the tenderloin and 5 inches (12 cm) longer. Our tenderloin needed a rectangle 13 inches (32 cm) wide and 18 inches (45 cm) long. 7. Line a large rimmed baking sheet with parchment. Whisk egg with 1 tbsp (15 mL) water and set aside. 9. Remove cold tenderloin from refrigerator and place on a piece of waxed paper. Pat dry. Spread half of cold pâté overtop, halfway down the sides and ends of beef. Then pat half of mushroom mixture on top of pâté. Pick up meat, turn over and place into the middle of the pastry, mushroom-coated 8. Heat oven to 400°F (204°C).

side down. Repeat spreading the pâté onto the uncovered side of the tenderloin and patting on the mushroom mixture to cover entire tenderloin. Use any mushroom mixture that falls on the waxed paper to fill in gaps. overlapping as necessary to tightly encase meat. Press or pinch this overlap to the pastry underneath. Then press or roll together the pastry overlaps at ends of meat. Trim off excess to use for decorations. Lift ends up and press onto top of tenderloin, forming a compact roll. Pinch these edges onto the pastry underneath. 10. To wrap pastry around beef, bring the long sides together 11. Carefully invert wrapped tenderloin onto parchment covered baking sheet and brush with egg mixture. Make three small slits, about 1 inch (2.5 cm) long, in the top for steam to escape. Or use a small cutter to cut out a hole. To add decorations, roll out pastry trimmings and use cutters to cut out leaves or stars. Brush with egg mixture and gently press onto top of roll around the cut-out area. 12. Bake until pastry is golden brown and an instant-read meat thermometer inserted into centre of meat (through one of the slits) registers 115°F (46°C) for rare or 120° (49°C) for medium-rare, about 35 to 40 minutes. Let rest on a cutting board 15 minutes before slicing. TIP: Frozen puff pastry is sold in grocery stores in blocks and pre-rolled sheets. None of the popular brand packages are large enough to adequately wrap around this roast. Best to buy two packages and weigh out 600 g. Better to have too much than too little. What you don’t use can be refrozen. Also better to buy blocks of pastry versus the pre-rolled sheets. Serves 10

Drop small spoonfuls of spinach mixture into the cheese mixture. Don't blend it in; you want to keep the contrast between the green spinach and white cheese mixture.

SAUCY PARTY PASTA BAKE Sporting red and green Christmas colours, this pasta bake makes an impressive first course, side dish or vegetarian main for any festive get-together. Chèvre and fresh basil in the filling heighten the creamy flavour of the ricotta. 8 oz (225 g) large shell pasta 1 bunch fresh spinach (or half of a 142-g container baby spinach), see TIP 1 tbsp (15 mL) minced fresh basil 1 egg white 1 cup (250 mL) ricotta cheese, 10%MF 1/2 cup (125 mL) chèvre 1 to 1 1/2 cups (250 to 375 mL) shredded mozzarella, divided 1 to 1 1/2 cups (250 to 375 mL) marinara sauce 1. Cook pasta following package directions but only until flexible, about 5 minutes. (It will cook more while baking in the sauce.) Drain, then run under cold water to stop the cooking. 2. For filling, bring a pot of water to a boil and add spinach. Boil 30 seconds to blanch spinach. Drain in a sieve. Press down, then gently squeeze in your hand to remove excess liquid. Turn onto a board and chop. Stir in basil. 3. In a large bowl, whisk egg white. Add ricotta and chèvre, and work with a fork until combined and uniform. Gradually stir in 1 cup (250 mL) mozzarella.

4. Heat oven to 350°F (177°C).

5. Choose a 10-inch (25-cm) round baking dish such as a pie plate, or a 9 x 13-inch (23 x 32-cm) baking dish. (If the dish does not have a cover, you can use foil.) Pour just enough marinara sauce into the dish to come 1/2 inch (1 cm) up the side of the dish. 6. To fill shells, spoon 1 rounded tbsp (25 mL) cheese filling into one shell. Carefully place, open side up, in the marinara sauce. Fill a second shell and place beside the first so it is touching. Repeat with remaining shells until dish is full. Fitting them snugly in the dish will help keep them upright during baking.

7. Cover dish and bake until sauce is bubbling, about 30 minutes.

8. If you want to add a grated cheese topper, increase heat to 450°F (232°C). Sprinkle with remaining 1/2 cup (125 mL) mozzarella and bake, uncovered, until cheese is melted, about 10 minutes.

Serves 4 to 8

TIP: Frozen chopped spinach makes a good stand-in for fresh.

FOOD & DRINK HOLIDAY 2022 231

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