LCBO Food & Drink Holiday 2022

slightly, about 2 minutes. Remove to a medium bowl.

4 small yellow beets, scrubbed, quartered 1 large red onion, peeled, quartered 3 tbsp (45 mL) extra virgin olive oil 1/4 cup (60 mL) dry white wine 1 tbsp (15 mL) grainy mustard Salt and freshly ground pepper to taste 4 small red beets, scrubbed, quartered 1 cup (250 g) julienned beet greens, thoroughly washed 5 oz (150 g) sheep’s milk feta, cut into two triangles 1/4 cup (60 mL) fresh mint leaves 1. For the vinaigrette, whisk all ingredients in a small bowl. Transfer to an airtight container. Refrigerate up to 2 weeks. 2. Preheat oven to 400ºF (204ºC). Line one large baking sheet and one small baking sheet with parchment paper. 3. In a large bowl, add carrots, yellow beets, red onion, olive oil, white wine, mustard, salt and pepper. Toss until well coated.

Pulling Focus from page 213

Side Notes from page 53

3. Using paper towels, press cooled spinach. Press until dry. Finely chop along with artichokes.

GRUYÈRE, ARTICHOKE & GREENS PULL-APART BREAD Move over pumpernickel with spinach dip—there’s a new stuffed bread ready to steal the spotlight. Here, a cheesy spinach-artichoke mixture is spread between bread pieces and then baked before serving. Don’t worry if it looks messy while you’re preparing it; in the end it’s going to look gooey and great. A fresh crudité platter or crisp salad makes a great accompaniment to this appetizer. 1 pkg (142 g) fresh baby spinach 1 tbsp (15 mL) olive oil, plus more for cooking if needed 2 shallots, finely chopped 1 garlic clove, minced 1 can (398 mL) artichoke hearts, drained and patted dry 1 round boule sourdough bread loaf, medium (nothing too large) and preferably day-old 1/2 cup (125 mL) mayonnaise 2 tsp (10 mL) finely grated lemon zest 1/4 tsp (1 mL) kosher salt Freshly ground black pepper 2 cups (500 mL) grated Gruyère cheese, divided 1/4 cup (60 mL) finely grated Parmigiano-Reggiano or Asiago 1 tbsp (15 mL) melted butter Generous pinches of chili flakes (optional) 1. Set a large nonstick frying pan over medium-high. Add a few handfuls of spinach. Stir occasionally until spinach begins to wilt then stir in more spinach. If spinach sticks, add and stir in a splash of oil to unstick it from the pan. Continue, cooking and stirring in spinach until all spinach is added and wilted, and any water released by spinach has cooked off. Remove to a plate. Let cool completely. 2. Meanwhile, coat unwashed pan with olive oil. Add shallots and garlic. Cook over medium, stirring often until softened

ROASTED BEETS, CARROTS & ONIONS WITH FETA & POMEGRANATE VINAIGRETTE A colourful celebration of winter vegetables, this dish sees heirloom carrots, earthy beets and red onions roasted until soft and sweet then finished with a tangy pomegranate dressing, briny feta and cool mint. The carrots and beets are unpeeled, which adds flavour and nutrients, and reduces food waste. POMEGRANATE VINAIGRETTE 1/4 cup (60 mL) extra virgin olive oil 1 tbsp (15 mL) red wine vinegar 2 tbsp (30 mL) pomegranate molasses 1 tbsp (15 mL) honey 1/4 tsp (1 mL) ground cumin Salt to taste

4. Preheat oven to 375°F (191°C).

5. Without cutting right through to bottom of loaf, cut loaf into slices spaced 1 inch (2.5 cm) apart. Turn loaf 90 degrees and slice again, spacing cuts 1 inch (2.5 cm) apart, so you make bread “fingers.” Set on a parchment-lined baking sheet or in a baking dish. Set aside. 6. Add mayo, lemon zest, salt and pepper to bowl with shallot mixture. Stir to mix evenly. Stir spinach-artichoke mixture and 1 1/2 cups (375 mL) grated Gruyère cheese and all the Parmigiano-Reggiano into mayo mixture until mixed evenly. 7. Working in rows in just one direction, stuff spinach mayo mixture between “fingers”. Working in the opposite direction, stuff any remaining mixture in spaces that require a little more. Brush bread tops with melted butter. Sprinkle chili flakes all over. For extra gooey cheese, top spinach mayo mixture in between bread pieces with remaining Gruyère. 8. Bake in centre of preheated oven until hot and cheese is melted, about 25 minutes. Serve warm with a knife and let everyone rip, cut and pull the bread apart.

1 lb (455 g) heirloom carrots, scrubbed, halved lengthwise

Serves 6 to 8

[ WHAT TO SERVE ] 13th Street Cuvée Brut Sparkling Rosé VQA VINTAGES ESSENTIALS 147504, $29.95

Sparkling wines pair easily with any dish. Here, the wine’s berry notes provide a foil to Gruyère’s nutty character. Lively acidity moderates the bread’s richness.

240 FOOD & DRINK HOLIDAY 2022

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