LCBO Food & Drink Holiday 2023

Bubbling Point from page 142

SLOW-ROASTED CHERMOULA LAMB SHOULDER WITH CARROTS & POMEGRANATE JAM

5. Cut burrata ball in half. Spoon creamy centre into a small bowl. Tear outer layers into 1-inch (2.5‑cm) pieces. Stir into bowl with creamy centre. 6. Preheat oven to 450°F (232°C). Arrange racks in top and bottom thirds of oven. Line two baking sheets with parchment. 7. Divide dough in half. On a lightly floured surface, roll out each portion into a 1/4-inch (5-mm) thick oval. Transfer to prepared baking sheets. Brush with remaining 1 tbsp (15 mL) olive oil. Bake until golden, about 10 minutes, rotating and switching baking sheets halfway through. Remove from oven. 9. Loosely fold mortadella slices and arrange over flatbreads. Dollop burrata mixture overtop and drizzle with olive-pistachio relish. Bake until toppings are just warmed through, about 5 minutes. Remove from oven and drizzle with remaining 2 tbsp (30 mL) honey. Serve immediately. 8. Reduce oven to 325°F (163°C).

Chermoula is a fragrant North African mari nade of fresh herbs, garlic, cumin and paprika. Here, we rub it over a lamb shoulder then slowly roast the meat until it’s falling off the bone. Some carrots are thrown in at the end, and it’s served with a simple minty pomegran ate jam. It’s a nice change from leg of lamb.

3 tbsp (45 mL) cumin seeds 6 garlic cloves 3 tbsp (45 mL) tomato paste

2 cups (500 mL) roughly chopped cilantro 1 cup (250 mL) roughly chopped parsley 2 tbsp (30 mL) paprika 1 tsp (5 mL) salt 1 tsp (5 mL) freshly ground black pepper 3/4 cup (175 mL) olive oil 6 to 8 lb (2.72 to 3.63 kg) bone-in lamb shoulder 12 to 15 carrots with green tops 1/2 cup (125 mL) pomegranate seeds 1/2 cup (125 mL) apple jelly 1/4 cup (60 mL) finely chopped mint 1. Place cumin in a small frying pan over medium heat. Cook, shaking pan occasionally, until slightly darker and fragrant, 2 to 3 min utes. Transfer to a plate to cool. 2. Place cooled cumin, garlic, tomato paste, cilantro, parsley, paprika, salt, pepper and olive oil in a food processor. Run machine until a pesto-like paste forms, about 30 seconds. 3. Preheat oven to 325°F (163°C). 4. Rub chermoula all over lamb shoulder. Place in a large roasting dish. Pour 1/2 cup (125 mL) water in pan. Wrap tightly with foil. Roast until meat is fork-tender and coming away from bones, about 4 hours. Remove from oven. 5. Raise oven temperature to 375°F (191°C). 6. Carefully remove foil and add carrots to roasting pan. Return to oven and bake until carrots are soft, about 45 minutes. 7. While the carrots and lamb are cooking, make the pomegranate jam. Place pomegran ate seeds in a large bowl, and using a muddler or potato masher, press gently on seeds to release juices. Stir in apple jelly and mint. Transfer to a serving dish. 8. To serve lamb, use two forks to pull the meat apart in chunks. Serve with carrots and pomegranate jam. Serves 6 to 8

MORTADELLA & BURRATA FLATBREADS WITH OLIVE-PISTACHIO RELISH Topped with creamy burrata, mortadella, a punchy olive relish and a sweet drizzle of honey, this white pizza is major crowd-pleaser. Cut it into small wedges for an appetizer or serve with a green salad as a main. If you’re intimated by making pizza dough, rest assured this one is way easier to work with than store-bought stuff. 1 tsp (5 mL) instant yeast 2 tbsp + 1 tsp (30 mL + 5 mL) honey 3/4 cup (175 mL) warm water 2 cups (500 mL) bread flour, plus more for dusting 1/2 tsp (2 mL) salt 1/2 cup (125 mL) extra virgin olive oil, divided 1/2 cup (125 mL) roasted pistachios, finely chopped 1/2 cup (125 mL) pitted Cerignola olives, finely chopped 7 oz (200 g) thinly sliced mortadella, about 12 slices 1 ball (250 g) burrata 1. Whisk yeast, 1 tsp (5 mL) honey and water in a large bowl. Let stand until foamy, about 10 minutes. 2. Mix flour and salt in bowl of a stand mixer fitted with dough hook. Pour in yeast mixture and 3 tbsp (45 mL) olive oil. Mix on medium speed until a shaggy dough forms, about 1 minute. Increase speed to medium-high. Mix until a smooth dough forms, about 2 minutes more. Dough should be tacky but not stick to your hands. If too sticky, add more flour in 1 tsp (5 mL) increments. 3. Transfer dough to a large oiled bowl. Cover with a clean dishcloth. Let rise in a warm spot until it doubles in size, about 1 hour. 4. Place 1/4 cup (60 mL) olive oil, pistachios and olives in a small bowl. Stir to combine and set aside.

Serves 4 as a main course, or 6 to 8 as an appetizer

SPARKLING PEACH BELLINI This Italian cocktail will wake up your taste buds with its bright, fruity flavour and add a pop of colour to your brunch spread. Get the peach purée in the fridge ahead of time, so it’s nicely chilled when your guests arrive.

4 ripe peaches, peeled and pitted (frozen peaches will also work) 4 tbsp (60 mL) lemon juice 4 tbsp (60 mL) Simple Syrup (p. 245) 1 bottle chilled Prosecco Fresh mint leaves, optional

1. Slice peaches into chunks and place them in a blender or food processor. Add lemon juice and simple syrup to the blender and blend until smooth. 2. Transfer peach purée to a pitcher or con tainer and refrigerate for at least 30 minutes to chill. 3. When ready to serve, take chilled peach purée and pour about 4 tbsp (60 mL) into each Champagne flute or glass. Slowly top off each glass with chilled Prosecco, then gently stir to combine. Garnish with a fresh mint leaf, if desired.

Makes 6 drinks

FOOD & DRINK HOLIDAY 2023 249