LCBO Food & Drink Summer 2017

Clear Choices from page 94

GREEN ONION & RICOTTA GOUGÈRES Pillowy cheese-flavoured gougères are re­ imagined with a more delicate creamy cheese. The result is not as airy as the traditional ones, but the flavour of the cheese is more gentle so as not to overpower the subtle flavours in the vodka pairing. Heaping ½ cup (125 mL) traditional ricotta 2 green onions, green part only 5 large eggs ¾ cup (175 mL) 2% milk ½ cup (125 mL) unsalted butter 1¼ tsp (6 mL) coarse salt Generous grinding freshly ground black pepper Pinch freshly grated nutmeg 1 cup (250 mL) all-purpose flour 1 Line a sieve with cheesecloth. Place ricotta in it and strain for 1 hour. 2 Meanwhile, finely chop green onions. Mea- sure out 2 tbsp (30 mL). Place in food proces- sor along with 4 eggs. Prepare a large piping bag fitted with a 1/2 inch (1 cm) round tip. Beat remaining egg with a little water in a small bowl. 3 Line 1 large or 2 small baking sheets with parchment paper. If using 2 baking sheets, ar- range racks in top and bottom of oven. If using 5 When ricotta is drained, add cup (125 mL) to mixture in food processor. Whirl until smooth. 6 Pour milk into a large saucepan. Add but- ter, salt, pepper and nutmeg. Set over medium heat. Heat until steaming but not boiling. Re- move from heat. Reduce heat to low. Add flour and immediately stir until smooth. Continue stirring constantly for 2 minutes until mix- ture begins to stick to the pan. Carefully turn into food processor. Whirl until very smooth. 7 Scrape into piping bag. Pipe circles (fill- ing in centres), each less than 2 inches (5 cm) wide and not too high. Leave a little space between each. Using a damp finger, smooth tops. Brush each top with beaten egg. 8 Bake in centre of preheated oven until bot- toms are golden, tops are lightly golden and dry, 16 to 18 minutes. Remove sheet to a rack. Serve warm or at room temperature. Makes about 42 to 48 gougères 1 sheet, leave rack in centre of oven. 4 Preheat oven to 425°F (220°C).

HORSERADI SH RARE-BEEF TOASTS

Try a new take on classic roast beef in the form of toasts. The intense taste of horseradish is offset with crème fraîche. These bites are fan- tastic sampled alongside a vodka flight. 2 strip loin steaks, each at least 1 inch (2.5 cm) thick 2 tsp (10 mL) Maldon or coarse salt and cracked black pepper 1 piece fresh horseradish, 3 inches (8 cm), peeled 1 tub (250 g) crème fraîche 1 loaf of pumpernickel rye bread or 1 pkg (250 g) thin sliced pumpernickel rye bread 2 tsp (10 mL) olive oil 2 tsp (10 mL) butter Baby beet sprouts or radish sprouts or pea shoots, for garnishing 1 Remove steaks from fridge. Pat dry with pa- per towels and set in a shallow dish. Sprinkle with salt and pepper. Press into steak. Bring steaks to room temperature, about 1 hour. 2 Meanwhile, coarsely grate ¼ cup (60 mL) horseradish into a medium bowl. Stir in crème fraîche and a pinch of salt. Set aside. Cut bread into small toast-sized bites, approximately 2 inches (5 cm) square. 3 Toast the bread pieces on a baking sheet in a preheated 375°F (190°C) oven, if you like, for 5 to 7 minutes. 4 When steaks are at room temperature, set a heavy-bottom frying pan or grill pan over medium-high heat. Add oil and butter. Carefully swirl to coat pan. When frothy, add steaks. Cook until golden, about 2 to 3 min- utes per side for rare. Remove to a cutting board. Loosely cover with foil. Let stand for 5 minutes. 5 Meanwhile, dollop some horseradish crème fraîche over each toast. Thinly slice steaks. Divide between toasts. Garnish with sprouts. Serve immediately. Makes 36 toasts

GRI LLED RADI SHES WITH CAVIAR BUTTER

Barbecuing radishes imparts a subtle smoky flavour and softens them slightly. Dipping fresh radishes in butter with salt is a tradition- al way to serve them. In this recipe, the caviar acts as the salty factor but with an intense depth of flavour, making this an excellent pair- ing dish for a vodka-tasting party. ½ cup (125 mL) good-quality unsalted butter, at room temperature ½ oz (15 g) Ocean Wise sustainable caviar such as upscale Canadian sturgeon or inexpensive salmon roe 3 bunches of radishes, preferably with their tops

2 tbsp (30 mL) extra virgin olive oil ¼ tsp (1 mL) each Maldon salt and freshly ground black pepper

1 Using a wooden or porcelain spoon, stir butter with caviar in a small serving bowl. Re-

frigerate while preparing radishes. 2 Preheat barbecue to medium-high.

3 Thoroughly wash radishes and their leafy green tops, scrubbing and scraping around where radishes meet their leafy tops. Pat dry. Place in a large bowl. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat, rubbing oil into leafy greens and all over radishes. 4 Barbecue radishes until grill marks form and tops crisp (like kale chips), 6 to 8 minutes. Remove to a serving platter. Serve alongside butter for dipping. If using a spoon or knife for serving, be sure to use ones made from mother-of-pearl, bone, wood or porcelain so as not to taint the flavour of the caviar. Makes 8 to 12 servings

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