LCBO Food & Drink Holiday 2024

Movie Night! from page 79

APPLE PIE BARS WITH COGNAC Skip pastry-rolling with these easy, rustic (and perhaps superior) apple pie bars. The cooked down apples release their sugars into a mix of lemon juice and Cognac, creating an elevated filling suited for celebrations. The caramelized crust is unfathomably delicious, and it’s all rounded out with a crumbly topping.

8. Spread the apples and the juices evenly overtop of the par-baked crust. Sprinkle with the reserved chilled crust mixture, breaking off bits so it resembles a crumble. Press down gently so crumble sticks lightly to the apples. 9. Bake for 15 minutes, then lower the oven tem perature to 350°F (177°C) 10. Bake, rotating halfway through, for 50 min utes more, or until the topping is golden brown and the apples are soft. Remove from oven and allow it to cool to room temperature before serving. Serve alone, or with vanilla ice cream or whipped cream and a dusting of icing sugar. Leftover bars will keep in a tightly sealed con tainer in the fridge for 3 to 4 days.

CRUMB CRUST 1 large egg

1 tsp (5 mL) vanilla extract 1/2 tsp (2 mL) almond extract

21/2 cups (625 mL) all-purpose flour 1 cup (250 mL) granulated sugar 1/2 tsp (2 mL) fine sea salt 13 tbsp (195 mL) cold, unsalted butter, cubed and returned to fridge COGNAC-KISSED APPLE PIE FILLING 6 medium apples, a mix of tart and sweet, such as Gala and Granny Smith, about 907 g

Makes 16 bars

RICOTTA MEATBALLS WITH ARUGULA-HERB SALAD

Adding ricotta to meatballs guarantees a moist, tender result. The herbed ricotta mixture is used in the meatballs and also as a condiment for the meatballs and vibrant green salad. Form the meatballs a day or two ahead of time and refrig erate in an airtight container for a quick dinner. MEATBALLS 11/4 cups (310 mL) full-fat traditional ricotta 1/2 cup (125 mL) grated Parmesan, plus more for serving 1/3 cup (80 mL) loosely packed parsley, finely chopped 1/3 cup (80 mL) finely chopped chives 1/3 cup (80 mL) loosely packed oregano leaves, finely chopped 2 tbsp (30 mL) finely grated lemon zest 1 tbsp (15 mL) fresh lemon juice 1/2 tsp (2 mL) red pepper flakes 3 tbsp (45 mL) olive oil, divided 1 tbsp (15 mL) capers, drained, patted dry 2 tbsp (30 mL) fennel seeds 1 tsp (5 mL) freshly ground black pepper Fine sea salt to taste 1 large egg SALAD 1/4 cup (60 mL) extra virgin olive oil, plus more for serving 2 tbsp (30 mL) white wine vinegar 1/2 tsp (2 mL) Dijon mustard Fine sea salt and freshly ground black pepper to taste 2 cups (500 mL) packed baby arugula 1/4 cup (60 mL) chopped chives 1/4 cup (60 mL) loosely packed mint leaves 1/4 cup (60 mL) loosely packed parsley leaves, coarsely chopped 1 large shallot, finely grated 1 lb (455 g) lean ground beef 11/2 tsp (7 mL) fine sea salt, divided

SALTED PORT CARAMEL The familiar butterscotch allure of dulce de leche meets the complex notes of aged port in this sophisticated take on salted caramel. Drizzle it over ice cream, swirl it into brownies or dunk fresh fruit into it to add complex sweetness. No matter how you enjoy it, this deeply luxurious sauce will have you coming back for more.

2 tbsp (30 mL) all-purpose flour 1/3 cup (80 mL) granulated sugar 1/4 tsp (1 mL) fine sea salt 3/4 tsp (4 mL) cinnamon 4 tsp (20 mL) Cognac 1/2 tsp (2 mL) fresh lemon juice

1 cup (250 mL) granulated sugar 6 tbsp (90 mL) butter, cubed 1/2 cup (125 mL) whipping cream 1 tsp (5 mL) flaky salt, such as Maldon 2 tbsp (30 mL) port

1. Preheat oven to 375°F (191°C) and line a 9 × 9-inch (23 x 23-cm) square baking pan with parchment paper. 2. To make crust, in a small bowl, whisk the egg, and vanilla and almond extracts to combine and set in the fridge to chill. 3. To the bowl of a food processor fitted with the S-blade, add the flour, sugar and salt and pulse to combine. Sprinkle the cold, cubed butter overtop, secure the lid, and pulse again until the butter is dispersed throughout and the largest piece is smaller than a pea. 4. Remove the egg mixture from the fridge and pour it overtop of the flour mixture. Pulse one last time to combine. The dough should hold together when squeezed. 5. Remove 13/4 cups (425 mL) of the crust mixture into a bowl and transfer to the refrigerator. 6. Press the remaining dough into the bottom of the prepared pan, prick it with a fork and bake for 15 minutes. The edges will be lightly golden. 7. Meanwhile, prepare the apple pie filling. Peel, core and thinly slice apples. Place them in a large bowl and sprinkle with the flour, sugar, salt and cinnamon; toss to combine. In a small bowl, stir together the Cognac and lemon juice. Drizzle it over the apples and toss once more.

1. In a medium, heavy-bottom pot over medium heat, heat sugar, stirring constantly, for 5 to 6 minutes. It will clump, melt, then turn a deep, golden amber colour. 2. Immediately whisk in the butter until melted and fully blended. Then add cream in a slow, steady stream, continuing to whisk constantly until smooth. Whisk in salt and port, and boil for 11/2 to 2 minutes. 3. Reduce heat to medium-low and simmer, whisking occasionally, until slightly thickened, about 7 minutes. Remove from heat and cool until thickened. 4. Transfer to a clean glass jar with a lid and refrigerate for up to 1 month. 5. To loosen the sauce, place required amount in a saucepan and stir over low heat until liquid, or transfer to a heat-safe bowl and microwave in 15-second increments, stirring each time, until liquid and warmed.

Makes about 1 cup (250 mL)

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———————— HOLIDAY 2024