LCBO Food & Drink Holiday 2023

Local Flavour from page 197

Lighten Up from page 256

7. Remove one pastry sheet and lay it flat on work surface. Brush all over with a very light coating of butter mixture. (Too much will make it soggy). Transfer to baking sheet. Repeat process eight times, stacking sheets on top of each other, so you have nine layers of phyllo. (Note: Buttering the pastry sheets then trans ferring them to the pan makes for a lighter texture. If you’re having trouble, put the dry phyllo on the baking sheet then butter them.) 8. Spread filling evenly onto buttered phyllo. Continue buttering and stacking remaining phyllo sheets on top of filling. Brush top with any remaining butter and sprinkle with sesame seeds. Bake until golden and crisp, 50 to 60 minutes. 9. Remove from oven and cool 10 minutes. Cut into 16 or 20 squares and serve warm or at room temperature.

SHEET-PAN MUSHROOM SPANAKOPITA Making spanakopita in a sheet pan is a deli cious way to feed a crowd. This twist on the classic Greek dish adds meaty mushrooms to the usual spinach, herbs and feta. It has crisp, buttery pastry and intensely savoury filling, and is a real showstopper when it comes out of the oven. This recipe can be formed and frozen uncooked for up to 1 month. Bake it straight from freezer, and add a few minutes to the baking time so it’s fully cooked. 5 tbsp (75 mL) olive oil, divided 1 cup (250 mL) finely chopped onion 11 oz (310 g) washed baby spinach 1 lb (455 g) sliced cremini mushrooms 4 green onions, thinly sliced 1 cup (250 mL) finely chopped flat-leaf parsley with stems 1/3 cup (80 mL) finely chopped mint 2 large eggs 1/2 tsp (2 mL) salt 1 tsp (5 mL) freshly ground pepper 2/3 lb (300 g) sheep’s milk feta, crumbled 1/4 cup (60 mL) unsalted butter, melted 1 lb (455 g) frozen phyllo pastry sheets, thawed 1. Preheat oven to 350°F (177°C). 2. In a large frying pan, heat 2 tbsp (30 mL) oil over medium heat. Add onions. Cook, stirring occasionally, until translucent, 4 to 5 minutes. Transfer to a large mixing bowl. 3. Return pan to heat. Gradually add spinach to pan, stirring to wilt. Cook, stirring often, until it’s all wilted and liquid has evaporated, 3 to 4 minutes. Transfer to bowl with onions. 4. Return pan to burner and add 1 tbsp (15 mL) oil. Raise heat to medium-high. When hot, add mushrooms. Cook, stirring occasionally, until browned and tender, 5 to 6 minutes. Transfer mushrooms to bowl with spinach and add green onions, parsley and mint. 5. Place eggs, salt and pepper into a small bowl. Beat until well incorporated, then pour over vegetable mixture. Mix well. Gently stir in feta until combined. Set aside. 6. Melt butter in a small saucepan then stir in remaining 2 tbsp (30 mL) olive oil. Using a pastry brush, coat the bottom and sides of 17 x 13-inch (33 x 43 cm) rimmed baking sheet with some of the butter mixture. Remove phyllo sheets from package and lay them flat next to your working area. Cover with a very lightly damp cloth to keep them from drying out. as per package instructions 2 tbsp (30 mL) sesame seeds

DUMPLING SOUP WITH MUSHROOMS & BOK CHOY Boxed stock, dried mushrooms and frozen dumplings come together quickly for a healthy, comforting weeknight dinner. Use whatever dumplings suit your fancy—pork, chicken, shrimp or vegetable—and keep your eyes out for local dumplings made by Mother’s Dumplings or The Daily Dumpling Wonton Co. To make this soup more substantial, add slices of raw chicken thigh or extra-firm tofu while the soup is simmering. 8 to 10 dried shiitake mushrooms 2 1/2 cups (625 mL) boiling water 1 tsp (5 mL) cornstarch 1 tsp + 1 tbsp (5 mL + 15 mL) sesame oil, divided, plus more to garnish 4 green onions 2 medium cloves garlic, thinly sliced 2 tbsp (30 mL) peeled and very thinly sliced fresh ginger 4 cups (1 L) low-sodium chicken broth (see TIP next page) 1 tbsp (15 mL) rice vinegar 1/4 tsp (1 mL) ground white pepper Salt to taste 4 Shanghai bok choy 1 pkg (470 to 600 g) frozen Chinese-style dumplings or wontons 1. Rinse mushrooms under running cold water to loosen any dirt or debris. Place in bowl with boiling water and soak for 20 minutes. Remove mushrooms with a slotted spoon, let cool slightly and squeeze dry over bowl. Trim and discard stems. Strain soaking liquid and set aside. 2. Slice mushrooms 1/4 inch (5 mm) thick. Place in small bowl and toss with cornstarch then 1 tsp (5 mL) sesame oil. Set aside. 3. Slice whites of green onions into 1/8-inch (3-mm) thick coins. Thinly slice green parts. Set aside separately. 4. In a deep, 6-quart (5.5-L) pot, heat remain ing 1 tbsp (15 mL) sesame oil over low heat. Add garlic, onion whites and ginger. Cook, stirring, until fragrant and soft, 1 to 2 minutes. Add broth, reserved mushroom liquid, mushrooms, rice vinegar, white pepper and salt. Cover and raise heat to medium-high. When it comes to a boil, reduce heat to low. Cook, covered, for 20 minutes.

Makes 16 to 20 squares

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A premium Pinot Noir will elevate this pairing. Elegant and floral, its black cherry, vanilla and nutty notes make it the perfect option for such a flavourful dish.

CRANBERRY SYRUP Flavoured with orange and cloves, this festive cranberry syrup can be used for more than just drinks. Drizzle it over pancakes or ice cream, try it as a glaze for roasted meats or vegetables, or to add a tangy twist to salad dressings. 1 cup (250 mL) water 1/2 cup (125 mL) cane sugar 1 cup (250 mL) fresh cranberries 3 strips orange zest, white pith removed 1/4 tsp (1 mL) ground cloves 1. Place water and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until sugar has dissolved. Reduce heat to medium-low and add remaining ingredients. Cook, stirring occasionally, until cranberries have popped and mixture has slightly thickened, about 15 minutes. 2. Transfer mixture to a high-speed blender and blend until smooth. (If you only have a regular blender, you may have to pass mixture through a fine-mesh strainer after blending.) Transfer to a glass jar and cool completely. Cover and refrigerate up to 1 week.

Makes 1 cup (250 mL)

242 FOOD & DRINK HOLIDAY 2023