LCBO Food & Drink Holiday 2024

Bake a Difference from page 89

1 tbsp (15 mL) dark rum or heavy cream 1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish Pinch fine sea salt

1. In a medium bowl, mix ricotta, Parmesan, herbs, lemon zest, lemon juice and red pepper flakes until well combined. Set aside. 2. In a small frying pan, heat 1 tbsp (15 mL) oil over medium-low heat. Add capers. Cook, stirring occasionally, until lightly crispy, 3 to 4 minutes. Transfer with a slotted spoon to a plate. Set aside. 3. Add fennel seeds and pepper to pan. Cook until lightly toasted, 1 to 2 minutes. Add to ricotta mixture. Finely chop capers and add to ricotta mixture. Season with 1 tsp (5 mL) salt and mix until combined. Transfer half to an airtight container. Refrigerate until ready to serve. 4. Stir egg into remaining half of ricotta mix ture. Add shallot, beef and remaining 1/2 tsp (2 mL) salt. Mix until well combined. Roll into 11/4-inch (3-cm) balls and place on a parch ment-lined baking sheet. You’ll have approx. 20 meatballs. 6. Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat. Add half the meatballs. Cook, turning occasionally, until golden brown all over, 3 to 5 minutes. Return to baking sheet. Repeat with remaining 1 tbsp (15 mL) oil and meatballs. Bake on lower rack, turning once, until cooked through, 10 to 15 minutes. 7. While meatballs are baking, whisk oil, vinegar, mustard, salt and pepper until combined. 8. Combine arugula and herbs in a large bowl. Add enough dressing to coat lightly, saving rest for another use. Gently toss. 9. To serve, spoon and spread 1/3 cup (80 mL) of the reserved herbed ricotta on each plate. Top with some salad and 5 meatballs. Drizzle with olive oil and sprinkle with Parmesan. WHAT TO SERVE Arniston Bay Sauvignon Blanc LCBO 33147, $14.95 Meatballs with an herb salad instead of a sauce opens the door to a white wine: a South African Sauvignon Blanc works with both components. 5. Preheat oven to 350°F (177°C). Serves 4 (or 2 with leftovers)

1. For the cakelets, preheat oven to 350°F (177°C).

2. Heavily grease a 12-cup muffin tin (or fill with parchment paper liners). You can add a circle of parchment to the base of each well as extra insurance, if you’re so inclined. 3. Combine almond flour, coconut flour, salt, baking powder and soda, ginger, cinnamon, nutmeg and cloves in a bowl and stir until uni form. Set aside.

GLUTEN-FREE HOLIDAY-SPICED CARROT CAKELETS WITH EGGNOG FROSTING

4. Place carrots on a paper towel–lined plate and top with another paper towel, pressing down to absorb any extra moisture.

These moist, gluten-free mini carrot cakes get all the holiday feels from fragrant baking spices and a cream cheese frosting flavoured with rum and nutmeg. Don’t be tempted to skip the little bit of coconut flour, as it’s vital for getting the right texture. (You can buy just a little bit at most bulk food stores.) CAKELETS 11/2 cups (375 mL) superfine blanched almond flour 1 tbsp (15 mL) coconut flour 1 tsp (5 mL) fine sea salt 1/2 tsp (2 mL) baking powder 1/4 tsp (1 mL) baking soda 1 tsp (5 mL) ground ginger 1/2 tsp (2 mL) ground cinnamon 1/2 tsp (2 mL) freshly ground nutmeg 1/8 tsp (0.5 mL) ground cloves 1 cup (250 mL) finely shredded carrots 3/4 cup (175 mL) packed dark brown sugar 2 eggs 1/4 cup (60 mL) canola oil 1/3 cup (80 mL) chopped walnuts, toasted 1/4 cup (60 mL) shredded unsweetened coconut

5. Combine brown sugar and eggs in a medium mixing bowl and beat on high with an electric mixer until pale and thick, about 4 minutes. Working one at a time, add dry mixture, canola oil, carrots, walnuts and coconut, gently folding to incorporate. 6. Divide batter between prepared wells. Bake until tops are nicely browned and feel slightly springy when touched, 18 to 20 minutes. Cool for 5 minutes then run point of a thin knife around edges of each well and ease them out. Put cakelets top down on a wire rack to cool completely. 7. For the frosting, combine cream cheese and butter in large mixing bowl and beat with an electric mixer until completely smooth. Add icing sugar and beat until combined. Add rum or cream, nutmeg and salt. Beat until fully incor porated. Pipe or spread icing onto cooled cakes and dust with a little fresh nutmeg.

Makes 12 cakelets

WHAT TO SERVE Evan Williams Egg Nog LCBO 185884, $16.95

FROSTING 1/2 cup (125 mL) Philadelphia-style cream

cheese, at room temperature 1/4 cup (60 mL) unsalted butter, at room temperature 31/2 cups (875 mL) icing sugar

Rum, cream and nutmeg feature in the cakelets; seasonal eggnog would seem to be an irresistible choice for an accompaniment.

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HOLIDAY 2024 ————————