LCBO Food & Drink Summer 2016

Ready for Rosé from page 127

Lay on a parchment-lined baking sheet and bake for 30 minutes or until dry and crunchy, stirring around occasionally. Season with salt to taste. 3 Place fish in 1 or 2 oiled metal baking dishes or sheet pans. Combine olive oil, mayonnaise, tarragon, mustard, salt and pepper. Brush onto fish. Let sit for 30 minutes. 4 For sauce, add wine to a saucepan and bring to boil. Boil for about 2 minutes or until 2 tbsp (30 mL) remains. Add stock and cranberry juice. Reduce until slightly thickened, about 3 minutes longer. 5 Sprinkle 1 tbsp (15 mL) quinoa crumble on top of each fillet. Bake the fish in 350°F (180°C) oven for 10 to 12 minutes or until still slightly pink in centre. Transfer fish to serv- ing dishes and drizzle sauce around fish. Serves 4

RASPBERRY RIPPLE PANNA COTTA

Panna cotta is a favourite dessert. It is the per- fect ending to a complex meal or a beautiful treat after a summer barbecue. Using gelatin is easy as long as you remember to stir it oc- casionally while it sets. Don’t add too much raspberry purée when making the ripple. It will impede the setting. If you worry about turn- ing them out, then serve in ramekins; they’ll

ARCTIC CHAR WITH QUINOA CRUMBLE

Arctic char is a mellow, attractive cold-water fish quite underused by home cooks. It should not be. Its flavour profile is somewhere be- tween freshwater trout and salmon and its co- lour ranges from light pink to a deeper red. Its fat content is similar to the less fatty sockeye salmon and it is always cooked on the skin. It cooks easily, takes to flavours and makes a pretty presentation as you serve a whole fillet per person. The quinoa crunch gives a layered texture to this dish and can be used as a sprin- kle on vegetables or other fish. QUINOA CRUMBLE ½ cup (125 mL) red and white mixed quinoa or all white 1 cup (250 mL) water Salt to taste

end up equally as good. 1 cup (250 mL) raspberries 2 cups (500 mL) buttermilk 2 tsp (10 mL) gelatin 1 cup (250 mL) whipping cream ⅓ cup (80 mL) sugar 2 tsp (10 mL) grated lime zest

GARNISH 8 raspberries

1 Purée raspberries with a hand blender or blender. Push through a sieve to remove the seeds. This should yield about 6 tbsp (90 mL). Set aside. 2 Add ¼ cup (60 mL) buttermilk to a small pot. Sprinkle over gelatin. Dissolve slowly over low heat, stirring occasionally. Reserve. If gela- tin becomes solid, reheat to liquefy. 3 Combine remaining buttermilk, whipping cream, sugar and lime zest in another pot. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, stir in gelatin mixture. Transfer to a bowl and cool, stirring occasionally until room temperature, about 1 hour. Refrigerate for another hour, stirring occasionally, until mixture is cold and thick, the texture of whipped cream, but has not set. 4 Oil four 1-cup (250-mL) ramekins and di- vide custard evenly between them. Add 1 tsp (5 mL) of raspberry purée to each ramekin and swirl through the cream mixture with a knife. Chill until set, about 4 hours. Turn out onto individual serving dishes (if desired) and drizzle with remaining raspberry purée. 5 Garnish each dessert with two raspberries. Makes 4

FISH 4 fillets Arctic char, on the skin, about 8 oz (250 g) each 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) mayonnaise 2 tbsp (30 mL) chopped fresh tarragon 1 tbsp (15 mL) Dijon mustard Salt and freshly ground pepper to taste SAUCE ½ cup (125 mL) rosé wine 1 cup (250 mL) fish or chicken stock 2 tbsp (30 mL) cranberry or pomegranate juice

HANGER STEAK WITH GRI LLED VIDAL IA ONIONS Hanger steak has good flavour, but it has to be carved against the grain for absolute ten- derness. The Vidalia onions are sweet so they lend balance. The cherries add sharpness. Because of the complex flavours in the dish, serve simply with green beans and grilled new potatoes. The sweet and sour cherries keep for a month in the refrigerator. ¼ cup (60 mL) olive oil, plus more for brushing 2 tbsp (30 mL) balsamic vinegar

1 Preheat oven to 350°F (180°C). 2 Wash quinoa in a strainer. Drain well. Place in pot and cover with water. Bring to a boil and reduce heat to simmer. Simmer 12 to 15 minutes or until cooked. Drain well.

1 tbsp (15 mL) grainy Dijon mustard 1 tbsp (15 mL) chopped fresh rosemary 1 tbsp (15 mL) lemon juice 2 tsp (10 mL) chopped fresh thyme

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