LCBO Food & Drink Holiday 2022

3. Place potatoes in a medium saucepan. Cover generously with water. Bring to a boil over high heat. Reduce to a vigorous simmer. Cook until easily pierced with a fork, about 15 minutes. Drain and mash well. Set aside. seeds and two cloves garlic to a boil over medium-high heat. Reduce heat to low, cover and simmer 15 minutes. Add cod and extra milk, if needed, to cover fish. Raise heat to medium-high. When it comes to a boil, remove from heat, cover and let stand until cod breaks up easily with a fork, about 15 minutes. Transfer cod to a plate with a slotted spoon. When cool enough to handle, break into small pieces and transfer to bowl with mashed potato. Finely chop remaining clove of garlic and add to cod mixture along with egg and parsley. Mix until combined. Mixture will be quite moist. Chill for at least 1 hour to firm up, and up to 2 days. 4. In a medium pot, bring 2 1/2 cups (625 mL) milk, bay leaves, fennel

5. Using two soupspoons or a small ice cream scoop, portion mixture into 1-inch (2.5-cm) balls. Place bread crumbs in a wide, shallow bowl. Working in batches, roll balls

1. Combine flours, salt and sugar in a mixing bowl. Combine water and olive oil in a measuring cup. Drizzle into dry mix while stirring with a fork until you have a soft dough. Knead a few times to bring into a ball. Cover loosely with plastic wrap and let stand 15 minutes. 3. Cut dough into four pieces. Working one piece at a time, roll out on a lightly floured work surface into an oblong shape no more than 5 inches (12 cm) wide and as thin as possible (less than 1/8 inch/3 mm thick). Transfer to a piece of parchment. 4. Lightly brush rolled dough with water. Sprinkle with both seeds and lightly with flaky salt. Using a pizza cutter, cut dough into irregular strips about 1 inch (2.5 cm) wide. Transfer parchment to a baking sheet. Spread strips apart slightly and bake until they are golden and crisp, 11 to 12 minutes. Let cool fully. Repeat with rest of dough. Portuguese and even Canadian seafood have become a staple at fishmongers, gourmet shops and restaurant bodegas. They are great to have on hand over the holidays for an impromptu snack board when unexpected guests show up. Look for a good variety (sardines, tuna belly, mussels, octopus, squid) with different marinades (olive oil, tomato, spiced). Serve them in their tins on a platter with toothpicks, crackers, bread, potato chips and a smear of salted butter. Small pickled things (cornichons, capers, pickled red onion) in ramekins balance the seafood with their sour crunch. 2. Preheat oven to 425°F (218°C). Makes about 40 crackers FANCY TINNED SEAFOOD PLATTER Fancy tins of Spanish,

1 tbsp (15 mL) canola oil 1/4 cup (60 mL) finely chopped shallot 1 can (227 g) pasteurized crab clawmeat 1/4 cup (60 mL) kimchi,

in crumbs to coat fully. (Reshape as needed.)

squeezed dry, finely chopped 4 oz (115 g) block-style cream cheese, at room temperature 1/3 cup (80 mL) crème fraîche Salt to taste 1 tbsp (15 mL) Korean red pepper flakes (gochugaru) 1. Heat oil in a small frying pan on medium heat. Add shallot. Cook, stirring, until softened, about 2 minutes. Transfer to mixing bowl. Add crab meat and kimchi. Set aside. 2. With a sturdy wooden spoon, beat cream cheese and crème fraîche together in a medium mixing bowl until uniform. Fold into crab mixture until evenly distributed. Season with salt to taste. Cover and refrigerate up to 2 days. 3. When ready to serve, divide dip between small shallow bowls, ramekins or plates, and sprinkle each with a pinch of Korean red pepper flakes. Serve with Seedy Crackers. SEEDY CRACKERS These crackers are best eaten on the day they’re baked, but you can make the dough one day ahead and store it, wrapped, in the fridge until ready to roll out. 1 cup (250 mL) all-purpose flour, plus more for rolling 1 cup (250 mL) whole wheat flour 1 1/4 tsp (6 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt 1 tsp (5 mL) dark brown sugar 1/2 cup (125 mL) warm water 1/4 cup (60 mL) olive oil About 1 tbsp (15 mL) each poppy seeds, toasted sesame seeds and flaky sea salt for topping Makes about 2 cups (500 mL)

6. In a heavy pot or deep skillet, heat 2 inches (5 cm) oil to 350°F (177°C). Fry croquettes in batches, turning occasionally, until crisp and golden, 2 to 3 minutes per batch. Drain on a cooling rack. Serve hot with lemon aïoli and sprinkled with chives. CREAMY CRAB & KIMCHI DIP This cold crab dip lets the sweetness of crab shine, with kimchi and Korean red pepper flakes adding a touch of heat. Easy-to-make Seedy Crackers (recipe follows) are simultaneously light and sturdy— perfect for scooping. Makes about 26 croquettes

FOOD & DRINK HOLIDAY 2022 237

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