LCBO Food & Drink Holiday 2024

Easy, Breezy Entertaining from page 114

THE ONE-STOP-SHOP SPREAD Nothing about this should feel like a heavy lift. If you can’t find one of the ingredients for this board at a single big-chain grocer, you’re probably looking for the wrong thing. This one’s devised with a harried holiday gift-giver in mind, the kind that takes shopping for presents, and not food, very seriously. OIL-MARINATED ANTIPASTI Purchase a whole small salami and cut into toothsome chunks. Don’t sweat the weight mea surements provided too much—just eyeball it and the cheese based on the weights indicated on the packaging. If your jar isn’t quite full, you can always add a bit more of each. The flavour ful oil is the ultimate bread-drizzle. To make one 2-cup (500-mL) jar, cut 5 oz (140 g) salami into bite-size pieces. Do the same with a heaping 1/2 cup (125 mL) oil-packed sundried tomatoes (reserve oil from jar). Break 3 oz (85 g) Grana Padano cheese into similar-sized chunks. Place in jar, alternating between components, along with a 3-inch (8-cm) length lemon zest, 1 tsp (5 mL) fennel seed and 1/4 tsp (1 mL) chili flakes. Pour all oil from sundried tomato jar overtop (refrigerate remaining tomatoes for another use), then top with olive oil to fill. Cover and refrigerate for at least 1 day, or up to 3 days. Remove from fridge 4 hours before serving. MUSHROOMS ESCARGOT These delicious roasted mushrooms borrow the punchy garlic butter usually served with escargots. You can parcook the mushrooms and prepare the compound butter ahead of time, but have all of your accompaniments set out before the final butter-laden roast. You want to serve these piping hot. To make enough for six people, remove stems from 18 medium-size cremini mushrooms. Sprinkle 1/2 tsp (2 mL) salt all over mushrooms. Arrange on a baking sheet, hollow side down, and roast in a 400°F (204°C) oven for 20 minutes. Meanwhile mash together 1 stick (1/2 cup/125 mL) softened salted butter, 1/2 cup (125 mL) finely chopped parsley, 1/4 cup (60 mL) finely chopped tarragon and 2 cloves garlic finely grated. Transfer parcooked mushrooms, hollow side up, in a single layer to a heat-proof serving dish. Dollop butter over and around mushrooms; return to oven and cook 10 minutes longer. Serve straight away.

To make enough to feed six, generously brush a 10- to 12-oz (285- to 340-g) piece of feta with hot honey and place in a heatproof dish. Sprinkle with 1 tbsp (15 mL) darkly toasted sesame seeds. Roast in a 400°F (204°C) oven for 20 to 25 minutes or until hot in centre. Drizzle with 2 tbsp (30 mL) more hot honey and top with a thinly sliced fresh jalapeño or finger chili to serve. CREAMY AVOCADO & CHILI CRISP DIP This dip takes seconds to make so you can throw it together even after your squad has arrived. Truth, it’s really just an excuse to eat chili crisp, the condiment of the moment. Look for Fly By Jing online at goodegg.ca and Mama Teav’s Hot Garlic from hudsonandoak.com. In a small bowl, mash 1 peeled and pitted avocado with the juice of half a lime. Stir in 1/4 tsp (1 mL) salt, 1/2 cup (125 mL) plain yogurt, 1/4 cup (60 mL) chopped cilantro and one chopped green onion. Drizzle 2 tbsp (30 mL) stirred chili crisp overtop. THE HIGH-LOW CAVIAR PLATTER No matter how bougie your budget, there’s a caviar or two to fit your bill. At the inexpen sive end are lumpfish roe and kosher Mujjól caviar. In the mid range are trout, salmon and whitefish caviar. Finally, at the high to very high end, there’s sturgeon caviar. Put out at least two, one high- and one low-budget, or a bunch to really thrill your peeps. If using precious sturgeon caviar, go from low to high, only bringing out the good stuff when the other kinds are gone. Makes 11/2 cups (375 mL) Alongside all the usual garnishes for caviar, serve this ready-to-go topping. It’s an ideal accompaniment to all sorts of caviar. Finely chop 1/4 cup (60 mL) coarsely grated green apple and place in a small bowl. Stir in 1 tsp (5 mL) lemon juice. Add 1/2 cup (125 mL) crème fraîche and 2 tsp (10 mL) drained pre pared horseradish. Season with a pinch of salt. It’s best the day it’s made (if making a few hours ahead, cover, refrigerate and season with salt just before serving). CRÈME FRAÎCHE, APPLE & HORSERADISH SAUCE

THE DELIVERABLES BOARD The latest and greatest condiments, like Mama Teav’s Hot Garlic and Zing’s Buzz Hot Honey, make great gifts, too, so double down on that order. ANCHOVY-STUFFED CASTELVETRANO OLIVES Castelvetrano olives are having a moment. They’re only a little salty, making them per fect for stuffing with a piece of anchovy. But pitted Castelvetrano are hard to find in brick & mortar shops. Purchase from gourmettrading. com or Amazon. Don’t sweat the frying. Test the oil with a pinch of panko—if it sizzles, you’re good. Serve with a warm bowl of Carbone Marinara or Arrabbiata (available from gourmetwarehouse.ca) for dunking. To make 1 dozen, place a beaten egg in a small bowl, 1/4 cup (60 mL) flour in another and 1/2 cup (125 mL) panko in another. Lightly crush panko with bottom of a glass. Cut three anchovy fillets into quarters; stuff one piece in each pitted Castelvetrano. Coat each olive first in flour, then egg, then panko. Heat a 1-inch (2.5-cm) depth of canola oil over medium heat. When hot, fry olives until golden all over, 3 to 4 minutes. Remove to a paper towel–lined bowl. Serve warm. ROASTED FETA WITH HOT HONEY Purchase a single big hunk of feta from behind the deli counter for this killer app. Buzz Hot Honey is an Ontario-made must-have with a gift-worthy label that will look better on your counter than in your cupboard. Find it at cookwithzing.com.

Makes 3/4 cup (175 mL)

200

———————— HOLIDAY 2024