LCBO Food & Drink Summer 2023

CARAMELIZED FIVE-ONION DIP Classic French onion dip gets a new twist with creamy Greek yogurt, five kinds of alliums and crispy onions on top. A little brown sugar lends the perfect amount of sweetness to offset the tanginess of the yogurt. Serve with tortilla chips or crinkle-cut potato chips.

CRISPY PROSCIUTTO AND BRUSCHETTA 2 oz (55 g) thinly sliced prosciutto 1 cup (250 mL) heirloom cherry tomatoes, quartered 2 tbsp (30 mL) finely chopped red onion 1 clove garlic, grated on rasp 1 tbsp (15 mL) extra virgin olive oil 1 tsp (5 mL) balsamic vinegar 2 tbsp (30 mL) finely chopped basil Salt and freshly ground pepper to taste 1. For the tapenade, find an 8-inch (20‑cm) round serving dish with sides at least 2 inches (5 cm) high. Drain any excess oil and spread tapenade evenly over bottom. Cover and refrigerate. 2. For the whipped ricotta, place ricotta, honey, salt and pepper in a food processor. Pulse until combined. With motor running, slowly add olive oil. Run machine until light and fluffy, about 2 minutes. Spread half ricotta mixture evenly over tapenade—an offset spat ula is perfect for this task. Cover both dip and remaining ricotta and refrigerate. 3. For the arugula pesto, place arugula, pine nuts, Parmesan, lemon juice, zest, garlic, salt and pepper in a food processor. Pulse until finely chopped. With motor running, slowly add olive oil. Scrape down bowl and pulse to combine. Spread pesto evenly over first layer of ricotta. Top pesto with remaining layer of ricotta. Cover and refrigerate until ready to serve, up to 1 day. 5. For the crispy prosciutto, place prosciutto in a single layer on a parchment-lined bak ing sheet. Bake until crispy, 10 to 12 minutes. Remove from oven and cool for 15 minutes. Roughly chop and set aside. 6. For the bruschetta, combine tomatoes, onion, garlic, olive oil, balsamic, basil, salt and pepper in a small mixing bowl. Stir until combined. Spoon mixture over dip. Top with crispy prosciutto. WHAT TO SERVE Speck Bros. Three of Hearts Rosé VQA VINTAGES ESSENTIALS 552562, $19.95 This fruit-forward rosé’s medium-bodied nature has enough weight to stand up to the dip’s creaminess. The wine’s fruity element will tone down the spicy component. 4. When ready to serve, preheat oven to 375°F (191°C). Serves 8 to 10

WHAT TO SERVE Modelo Especial LCBO 464172, 473 mL, $3.75

This Mexican beer is perfect for the Mexican-­ inspired recipe, naturally! Sweet malt, floral and honey notes stand up to the corn’s spice. The beer’s carbonation offers balance, bring ing the pair together. GRILL-BAKED POTATOES Potatoes, both russet and sweet, are easy to cook on the grill for a summer baked potato buffet. If you prefer to do them in the oven, don’t bother wrapping them and roast them on a baking sheet at 450°F (232°C) for 45 to 60 minutes. 4 large russet potatoes or sweet potatoes, about 8 oz (225 g) each, scrubbed 1 tbsp (15 mL) olive oil Salt to taste 1. Preheat grill to medium, about 350°F (177°C). 2. Place potatoes on a baking sheet. Brush with olive oil and season with salt. Wrap each potato tightly with aluminum foil. Pierce foil and potato several times with a fork. 3. Place on the grill and cover. Grill, turning potatoes occasionally, until easily pierced with paring knife, about 1 hour. 4. Cool 5 minutes, carefully unwrap and serve. MEDITERRANEAN LAYER DIP A Mediterranean spin on the Tex-Mex favour ite, this dip features layers of briny tapenade, spicy arugula pesto, creamy whipped ricotta, juicy bruschetta tomatoes and crispy pro sciutto. Served with crostini or sliced baguette, it’s guaranteed to be the hit of any cocktail hour. If you’re bringing this dip to a party, you can make the crispy prosciutto and bruschetta up to 3 hours ahead and do the final assembly right before serving. TAPENADE 1 cup (250 mL) black olive tapenade WHIPPED RICOTTA 2 cups (500 mL) whole-milk ricotta 2 tbsp (30 mL) honey Salt and freshly ground pepper to taste 1/4 cup (60 mL) extra virgin olive oil ARUGULA PESTO 3 cups (750 mL) packed arugula 3 tbsp (45 mL) pine nuts 1/2 cup (125 mL) freshly grated Parmesan 1 tbsp (15 mL) fresh lemon juice 1/2 tsp (2 mL) finely grated lemon zest 2 cloves garlic, roughly chopped Salt and freshly ground pepper to taste 1/4 cup (60 mL) extra virgin olive oil

2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) unsalted butter 2 large shallots, halved, thinly sliced

1 large sweet onion, halved, thinly sliced 1 medium red onion, halved, thinly sliced 1 medium yellow onion, halved, thinly sliced Salt and freshly ground pepper to taste 2 tbsp (30 mL) packed light brown sugar 1 tbsp (15 mL) good-quality balsamic vinegar 1 clove garlic, grated on rasp 2 cups (500 mL) full-fat plain Greek yogurt 3 tbsp (45 mL) mayonnaise 1 green onion, green part only, cut into julienne Crispy onions to garnish 1. In a large frying pan, heat olive oil and butter over medium heat. Add shallots, sweet onion, red onion, yellow onion, salt and pepper. Cook, stirring often, until onions begin to soften, about 10 minutes. Reduce heat to medium-low. Cook, stirring occasionally and adjusting heat as necessary, until onions are caramelized, 30 to 35 minutes. Stir in the sugar, balsamic and garlic. Cook for 2 minutes. Trans fer to a plate. Cool completely. 2. In a medium mixing bowl, whisk yogurt and mayo until well combined. Fold in cooled onions. Season with salt and pepper. Transfer to an airtight container. Cover and refrigerate at least 30 minutes and up to 5 days. 3. When ready to serve, place green onion in a small bowl of ice water for 15 minutes. Drain and pat dry with paper towel. Transfer dip to a shallow serving bowl. Sprinkle with crispy onions and green onion curls. Serve

immediately. Serves 6 to 8

WHAT TO SERVE Hidden Bench Estate Organic Chardonnay VQA VINTAGES ESSENTIALS 68817, $31.95

Caramel, oak and vanilla notes in the Char donnay harmonize with the caramelized onion component of the dish. The vibrant acidity in the wine cuts through the recipe’s richness.

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