LCBO Food & Drink Holiday 2023

Pear & Parsnip Soup with Fried Rosemary Serves 6 to 8 1. Heat 2 tbsp (30 mL) butter in pot over medium. Add 1 1/2 cups (375 mL) chopped leeks (white and light green). Cook, stirring, for 5 minutes. Add 1 1/2 lbs (680 g) parsnips (peeled, chopped), 2 red or green Anjou pears (peeled, cored, chopped) and 5 cups (1.25 L) vegetable broth. Raise heat to high. When it comes to boil, reduce heat to simmer. Cook until parsnips are soft, 10 to 12 minutes. 2. Purée soup in blender in batches until smooth. Transfer to clean pot over low heat. Stir in 1/3 cup (80 mL) heavy cream and 1/2 tsp (2 mL) lemon juice. Season with salt. 3. Heat 1 tbsp (15 mL) fresh rosemary leaves and 2 tbsp (30 mL) olive oil in small frying pan over medium. Cook until rosemary stops sizzling, 2 to 3 minutes. Remove from heat. Cool slightly. 4. Ladle soup into warmed bowls. Garnish with thinly sliced red Anjou pears. Drizzle with rosemary mixture. 1. Tear 1/2 large head radicchio into pieces. Wash, dry and arrange on serving platter. Thinly slice 1/2 bulb trimmed fennel. Arrange over radicchio. Halve, core and thinly slice 1 firm-ripe green Anjou pear. Arrange over fennel. Season with salt and pepper. 2. In small bowl, whisk 1/4 cup (60 ml) extra virgin olive oil, 2 tbsp (30 mL) cider vinegar; 1 tsp (5 mL) each: honey and Dijon; and 1/8 tsp (0.5 mL) minced garlic until emulsified. Drizzle over salad. 3. Break 3 oz (85 g) gorgonzola dolce into small chunks and sprinkle over salad along with 1/3 cup (80 mL) chopped, roasted pecans. Pear Bellini Serves 4 1. Peel, core and chop 2 ripe green or red Anjou pears. Place in small pot with 1 tbsp (15 mL) each: maple syrup, lemon juice and water; and 1 small cinnamon stick. Cover and place over medium heat. When it comes to boil, reduce heat to maintain simmer. Cook, stirring occasionally, until soft, 5 to 7 minutes. Discard cinnamon stick. 2. Purée in food processor until smooth. Pass through fine-mesh sieve, pushing with back of spoon. Cool, cover and refrigerate until cold. 3. For each drink, spoon 1 1/2 oz pear purée into chilled coupe. Top with 3 to 4 oz chilled Prosecco. Stir and garnish with thin slice firm-ripe red or green Anjou pear. Pear Salad with Radicchio, Gorgonzola & Pecans Serves 4 to 6

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