LCBO Food & Drink Holiday 2023

LOCAL FLAVOUR

Conestoga Farms (grayridge.com) works with egg farmers in Southwestern Ontario who raise free-range hens that roam on spa cious pastures, ensuring wholesome, delicious eggs known for their gorgeous creamy yolks. Conestoga prioritizes sustainability, using environmentally friendly farming meth ods and supporting local communities. You can find them at select supermarkets including Longo’s and FreshCo.

Puttanesca Devilled Eggs

This recipe turns the devilled egg on its head—literally—by serving it whole and upside down rather than halved on its side. It’s filled with a punchy emulsion inspired by the bold flavours of pasta puttanesca—tomato, capers, olives and garlic. A final garnish of anchovies and mustard sprouts will make these eggs the stars of any cocktail party. 12 medium free-range eggs 2 tbsp (30 mL) julienned sun-dried tomatoes with their oil 1 tbsp (15 mL) capers, drained 6 Kalamata olives, pitted 1 medium garlic clove, roughly chopped 1/2 tsp (2 mL) dried chili flakes 2 tbsp (30 mL) Greek yogurt 1 tbsp (15 mL) sherry vinegar

Salt to taste 3 anchovy fillets in oil,

5. Pipe mixture into hollowed egg whites, filling each cavity generously. (At this point, eggs can be covered and refrigerated up to 2 hours.) To serve, garnish with ancho vies and sprouts. WHAT TO SERVE Duca di Saragnano Alchymia Primitivo VINTAGES ESSENTIALS 636613, $21.95 Primitivo’s cherry, raspberry and herbal flavours will bring out the savoury tomato and olive notes in the appetizer. The wine’s fruitiness tames the dish’s spice. Makes 12

the trimmed egg pieces in a food processor. With a small spoon or melon baller, gently remove yolks and add to food processor. Refrigerate hollowed-out eggs to keep them cold. 3. Add sun-dried tomatoes, capers, olives, garlic and chili flakes to food processor. Process until finely chopped. Add yogurt and vinegar, and process until smooth, stopping to scrape down bowl as necessary. Taste and season with salt, if necessary.

each cut in four even pieces Spicy mustard green sprouts or other sprouts to garnish 1. Place eggs in a medium pot. Pour in enough water to cover by at least 1 inch (2.5 cm). Place over high heat. As soon as it comes to a boil, cover and remove from heat. Let stand 10 minutes. Drain and run under cold water to cool. 2. When eggs are cool enough to handle, peel shells, then use a sharp paring knife to cut a small slice off tops of eggs, so they can stand upright. Cut a slice off each bottom end that’s large enough to expose the yolk, about 1/4 inch (5 mm) in diameter. Place

4. Transfer egg mixture to a piping bag fitted with star

attachment. (Or use a freezer bag with a corner snipped off). Place in refrigerator to firm up, at least 30 minutes.

198 FOOD & DRINK HOLIDAY 2023