LCBO Food & Drink Holiday 2023

Smart Cookies from page 223

If you think the cheese might stick to your pan, brush with a little vegetable or olive oil. Set back over medium-high heat. When hot, add 1/2 lb (225 g) Halloumi, cut into large cubes. Cook, turning occasionally until golden. Remove each to a plate as they’re done. Drizzle with reserved brown butter. DRESSING Drizzle everything with a tangy vinaigrette (see below for tips and inspiration). NUTS AND SEEDS Garnish salad with toasted nuts such as wal nuts or hazelnuts, and pomegranate seeds. The wine’s citrus, gooseberry and herbal notes align perfectly with the salad’s fresh flavours. Vibrant acidity cleanses the palate and creates a magical pairing. HOW TO MAKE A TANGY VINAIGRETTE A homemade vinaigrette improves a salad exponentially. Whether you’re already a believer or this is your first time, this ratio is sure to be one that you can fall back on time and time again, and it can be customized to your liking. The key is to taste and adjust as you’re making it. It’s just that flexible. FLAVOUR BOOSTERS The first step is adding your seasoning and/ or condiment ingredients into the base of a medium bowl. This should always include a bit of salt. Pepper is optional. Add a dollop of Dijon or other grainy mustard, if you like, and a tablespoon or two of finely chopped fresh herbs, or spicy chilies, if you’re so inclined. SWEET Include a sweet element, such as pinches of sugar or a spoonful of honey, to balance the tangy elements. OIL & ACID Finally, use equal parts of an acidic ingredient with equal parts olive oil. More traditional recipes call for double the amount of oil to acid but often yield an oily, lacklustre result. For that acidic, tangy element, whisk in lemon juice, red or white wine vinegar or balsamic. For the oil, slowly whisk it into the mix until emulsified. Olive oil is the go-to, but, in some cases, you may want to lean toward something more subtle like grapeseed or vegetable oil. WHAT TO SERVE Open Sauvignon Blanc VQA LCBO 178681, $13.95

a disposable piping bag or zip-top bag. Cut off a small hole in tip of piping bag or corner of bag and drizzle chocolate over cookies in an organized or random pattern. Sprinkle with crushed candy canes. 8. Once chocolate has set, cookies can be stored in an airtight container at room tem perature for 1 week.

DARK CHOCOLATE PEPPERMINT COOKIES Like brownies in cookie form, these soft, intensely chocolatey treats are a holiday favourite around my house. White chocolate drizzle and crushed candy canes bring festive colour, peppermint flavour and that irresistible crackle. They are, however, equally delicious without these holiday flourishes. 1 cup (250 mL) unsalted butter 2 1/4 cups (560 mL) all-purpose flour 1/2 cup (125 mL) unsweetened cocoa powder 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt 1 cup (250 mL) packed dark brown sugar 1 cup (250 mL) sugar 2 eggs 2 tsp (10 mL) peppermint extract 1 bar (100 g) 70% dark chocolate, finely chopped 1 bar (100 g) white chocolate, chopped 2 tbsp (30 mL) crushed candy canes, about 2 1. Arrange rack in middle of oven. Preheat to 350°F (177°C). Line three baking sheets with parchment paper. 2. Melt butter in a small saucepan over low heat. Remove from heat and set aside. 3. Whisk flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside. 4. In another large bowl, mix together melted butter and sugars with a silicone spatula until well combined. Add eggs, one at a time, mixing well after each addition. Stir in peppermint extract. Pour wet mixture into dry and mix until just a few streaks of flour remain. Stir in chopped dark chocolate. 5. Using a 1-oz (30-mL) cookie scoop or mea suring 2 tbsp (30 mL) portions, portion dough onto prepared sheets 2 inches (5 cm) apart. 6. Bake cookies in centre of oven, one sheet at a time, until cookies are puffed and cracked, about 12 minutes. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining dough. 7. Place chopped white chocolate in a small bowl. Microwave on high, stirring every 30 sec onds, until smooth. Place melted chocolate in

Makes 30 cookies

WHAT TO SERVE Amarula Cream Liqueur LCBO 342246, $32.75

This liqueur is made with the exotic marula fruit, grown exclusively in Africa. Toffee, vanilla, fresh marula fruit notes, and a velvety texture complement the cookie.

Choosing Sides from page 211

GREENS WITH CITRUS, BROWN BUTTER HALLOUMI & POMEGRANATE It’s so easy to dress up a simple package of greens with seasonal ingredients. Here are some loosey-goosey guidelines for pulling off an impressive salad with fresh and delicious ingredients. This will make about 10 servings, and once the ingredients are prepped it will take about 10 minutes to pull together. LEAFY GREENS Turn a 5-oz (140-g) package of tender baby greens such as spring mix or spinach and baby kale into a large serving bowl or over a platter. CITRUS Peel and slice a grapefruit and two oranges into half wheels and arrange overtop of greens. CHEESE Scatter cheese such as golden pan-fried Brown Butter Halloumi (instructions follow) or chunks of goat cheese overtop. Create Brown Butter Halloumi by melting 3 tbsp (45 mL) salted butter in a small nonstick frying pan set over medium-high heat. Cook until deep golden, 5 to 6 minutes. Tip the pan and spoon off the golden liquid into a small bowl leaving any blackened solids behind. Rinse the pan and wipe out any burnt bits.

244 FOOD & DRINK HOLIDAY 2023