LCBO Food & Drink Holiday 2023

BISTRO BEEF TARTARE WITH WAFFLE CHIPS & CAVIAR

POMEGRANATE SPARKLER This easy-peasy cocktail is a breeze to whip up while you’re hosting. Its ruby-red colour and sweet-tart flavour are a perfect match for the festive season—don’t forget a fresh rose mary sprig garnish to complete the yuletide colour palette. 1 cup (250 mL) pomegranate juice 3 cups (750 mL) chilled sparkling wine Pomegranate seeds (optional) Fresh rosemary (optional) 1. Pour pomegranate juice into a pitcher, then slowly add chilled sparkling wine. Gently stir mixture to combine. Fill four serving glasses with pomegranate sparkler mixture. Garnish with a few pomegranate seeds each and/or fresh rosemary sprigs, if desired. Makes 4 drinks Pigs-in-blankets are a guaranteed hit at any holiday get-together—they’re nostalgic, kitschy and delicious. Here, they’re topped with poppy seeds, baked in a festive wreath shape and served with a sweet apricot mustard. 1 pkg (450 g) hot dogs (12 dogs approx. 38 g each) 1 box (450 g/2 sheets) pre-rolled puff pastry, thawed in fridge 1 egg, lightly beaten 2 tsp (10 mL) poppy seeds 1/2 cup (125 mL) grainy mustard 2. Pat hot dogs dry with a paper towel and cut in half crosswise across their width. Set aside. 3. Cut pastry into 2-inch (5-cm) squares. Place one hot dog half in one pastry square on a diagonal from corner to corner. Press oppo site corners around dog to create a “blanket.” Repeat with remaining dogs and pastry. 4. Line a baking sheet with parchment. Place 12 wrapped dogs on baking sheet in a ring. Place remaining wrapped dogs in spaces between dogs in inner ring. Brush with egg then sprinkle with poppy seeds. Bake until golden brown, about 35 minutes. 5. Using two people, carefully lift wreath off baking sheet and slide onto a serving platter. Mix mustard and jam in a small serving bowl and place in centre of wreath. Garnish with rosemary sprigs. Serves 8 to 10 PIGS-IN-BLANKETS WREATH WITH APRICOT MUSTARD 2 tbsp (30 mL) apricot jam Rosemary sprigs to garnish 1. Preheat oven to 375°F (191°C).

6. Mix shallots, capers, parsley, mustard, vine gar, Worcestershire and olive oil in a bowl. Stir in beef, egg yolk and salt. Mixing thoroughly. 7. Serve immediately with crème fraîche, caviar and chips.

Boldly seasoned beef tartare is elevated into a stunning appetizer with crème fraîche, caviar and homemade waffle chips. Be sure to buy freshly cut beef tenderloin from a rep utable butcher—i.e., beef that hasn’t oxidized from sitting in the case too long. WAFFLE CHIPS 4 to 6 cups (1 to 1.5 L) vegetable oil 1 large russet potato, about 12 oz (340 g) Salt to taste

Serves 4 to 6

GARLICKY MUSHROOM TOWERS Inspired by a dish at Toronto’s Bar Raval, cremini mushrooms are slowly cooked in garlic butter then triple-stacked on thick toasts, which absorb the heavenly juices. It’s a showstopper of a crostini that belies its easy preparation. 1/2 cup (125 mL) unsalted butter, softened 1/2 cup (125 mL) chopped parsley 1/4 cup (60 mL) finely sliced chives, plus more for garnish 2 garlic cloves, roughly chopped 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) freshly ground pepper 24 small cremini mushrooms, stems removed 1/2 cup (125 mL) dry white wine 8 cherry tomatoes 8 baguette rounds, sliced 1-inch (2.5-cm) thick 1. To make garlic butter, place butter, parsley, chives, garlic, salt and pepper in a food pro cessor. Pulse until well combined. Transfer to a piece of parchment paper and roll into a log. Twist ends and refrigerate up to 3 days. 2. Place 2 tbsp (30 mL) garlic butter in a large frying pan over medium heat. When it melts, add mushrooms, stirring to coat. Add wine. Cook, stirring, until wine reduces by half, about 2 minutes. Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes. Add cherry tomatoes. Cook, stirring occasionally, until tomatoes are tender, about 5 minutes more. 3. While tomatoes are cooking, preheat broiler. Place baguette rounds on a broiler-­ proof baking sheet. Broil on upper rack until golden brown, about 1 minute. 4. Remove from oven and spread about 1 tsp (5 mL) garlic butter over each slice, saving rest of butter for another use. On 4-inch (10-cm) skewers, thread a tomato then three mushrooms, cavity sides up. Pierce skewers through baguette rounds so they stand like a leaning tower. Sprinkle with chives and serve immediately.

TARTARE 14 oz (395 g) beef tenderloin

3 tbsp (45 mL) finely chopped shallot 1 tbsp (15 mL) finely chopped capers 2 tbsp (30 mL) finely chopped parsley 1 tbsp (15 mL) grainy mustard 1 tbsp (15 mL) red wine vinegar 1 tsp (5 mL) Worcestershire sauce 2 tbsp (30 mL) extra virgin olive oil 1 very fresh egg yolk Salt to taste 1/2 cup (125 mL) crème fraîche 1 oz (28 g) sturgeon caviar

1. For the waffle chips, fill a large bowl with cold water. Using a mandoline set with a rippled blade, cut potato into 1/16-inch (1.5-mm) thick rounds and turn potato 90 degrees after each cut to make a waffle pattern. Place slices in water until ready to fry.

2. In a large, heavy-bottom pot, heat about 4 inches (10 cm) of oil to 325°F (163°C).

3. Drain and pat potatoes dry with paper towel before frying. Fry in three to four batches, stirring occasionally, until potatoes are tender but have no colour, about 5 minutes. Transfer with a slotted spoon or spider to a baking sheet. 4. Raise oil temperature to 375°F (191°C). Fry blanched potatoes in batches until golden brown and crisp, about 2 minutes. Transfer to baking sheet lined with paper towel. Season with salt. Once completely cooled, they can be stored at room temperature in an airtight container up to 2 days. 5. For the beef tartare, place tenderloin in the freezer until firm, about 20 minutes. Using a sharp chef’s knife, cut into 1/4-inch (5-mm) cubes.

Makes 8 towers

250 FOOD & DRINK HOLIDAY 2023