LCBO Food & Drink Spring 2017

5 When all 24 muffins are cool, ice them with whipped cream cheese and sprinkle with toast-

3 Place on a baking sheet in preheated oven until bubbly and browned, about 10 minutes. If not quite browned enough, then broil for 1 to 2 minutes. 4 Serve withWarmGarlic Bread Knots (recipe

ed almonds and paprika. Serves 6, with leftovers

follows). Serves 6

WHAT TO SERVE  Vineland Cabernet Franc VQA LCBO 594127 $14.95 Cab’ Franc is a superb pairing for savoury appetizers, with smoky and herbal notes providing a background for the spicy notes of chorizo and smoked paprika. LAN Crianza VINTAGES ESSENTIALS 166538 $15.95 This superb Rioja delivers lively red fruit notes and well-integrated oak nuances that complement the muf- fin’s Spanish-inspired flavours.

WARM GARL IC BREAD KNOTS

SPANI SH-STYLE CORN MUFFINS

Here’s the “crust” for your pizza dip. These are also an elegant change-up from everyday garlic bread when making a pasta dinner for a crowd. Flour for work surface 1 ball (1 lb) pizza/bread dough (available at most supermarket bakery counters—if frozen, thaw to room temperature.) 2 tbsp (30 mL) extra virgin olive oil 1 tsp (5 mL) sea salt ½ tsp (2 mL) garlic powder ½ tsp (2 mL) chili flakes 1 tbsp (15 mL) grated Parmesan 1 Preheat oven to 400°F (200°C). 2 Lightly flour work surface and roll the dough into a large rectangle, about ¼ inch (5 mm) thick. Slice dough into 16 equal strips. 3 Line a baking sheet with parchment paper. Tie each dough strip into a simple knot, plac- ing each on baking sheet as you go, spacing them a couple of inches apart. Brush with olive oil. 4 Combine salt, garlic powder, chili flakes and Parmesan. Sprinkle over knots. 5 Bake for 15 to 17 minutes, or until lightly browned (watch carefully so they do not burn). Serve warm with Pizza Dip. Serves 6

Slightly sweet with a bit of cornmeal crunch, these cupcake doppelgangers are filled with goodies like chorizo and olives—topped with cream cheese flecked with toasted almonds and smoked paprika—for an ¡ole! take on the everyday. Serve two muffins per person. Divvy up the leftovers amongst your guests; they will keep for up to three days in an air- tight container. 3 cups (750 mL) flour ⅓ cup (80 mL) sugar 1 cup (250 mL) medium-grind cornmeal 2 tbsp (30 mL) baking powder 1 tsp (5 mL) sea salt 1½ cups (375 mL) milk ¾ cup (175 mL) butter, melted and cooled 2 large eggs, beaten 1 link, about 1 cup (250 mL), fully cooked Portuguese-style spicy smoked chorizo, finely chopped ¼ cup (60 mL) sliced green olives, drained 2 pkgs (each 227 g) plain whipped cream cheese ½ cup (125 mL) sliced blanched almonds, toasted 1 tsp (5 mL) smoked paprika 1 Preheat oven to 350°F (180°C). 2 Line a muffin tin with 12 paper liners. 3 To the large bowl of an electric mixer with the paddle attachment, add flour, sugar, corn- meal, baking powder and salt. Beat to com- bine. Add milk, butter and eggs. Beat again until just combined. Stir in sausage and green olives. 4 Fill each liner with 1 heaping tbsp (15 mL plus) of filling, till they’re filled to the top. Bake in preheated oven for 30 minutes or until lightly browned. When cool to touch, remove muffins from tin and repeat with an- other batch of 12.

PIZZA DIP The best part of pizza is all the cheese, sauce and toppings, so why not go all in and make this creamy, zesty dip that looks just like a pizza with your favourite toppings? You won’t even miss the crust, because you’ll be making garlicky pizza dough knots for ripping and dipping. 1 cup (250 mL) milk 6 oz (175 g) cream cheese at room temperature ½ cup (125 mL) grated Parmesan cheese 1½ cups (375 mL) grated mozzarella, divided ½ tsp (2 mL) oregano 1 cup (250 mL) favourite jarred, canned or homemade tomato sauce A variety of your favourite pizza toppings, such as mini pepper rings, pepperoni, red onion… 1 Preheat oven to 450°F (230°C). 2 In a medium saucepan over low heat, whisk together milk, cream cheese, Parmesan, ½ cup (125 mL) of grated mozzarella and oregano until melted and smooth. Pour evenly into a 9-inch (23-cm) ovenproof pie plate. Gently pour tomato sauce over cheese dip layer and sprinkle evenly with remaining cup of moz- zarella cheese. Scatter desired toppings over cheese.

WHAT TO SERVE  Honest Lager LCBO 407650, 473 mL

$2.75 This straightforward lager lives up to its name; toasty and grainy notes echo the flavour of the freshly baked bread knots. Anchor Steam Beer LCBO 79962, 6 pk $15.15 Rich grainy and malty flavours stem from a warmer brewing temperature. Creamy and nutty notes com- plement the melted cheese.

106  FOOD & DRI NK SPRING 2017