LCBO Food & Drink Travel 2025

ORECCHIETTE WITH BEEF, GARLICKY YOGURT & BIBER SALÇASI BUTTER SAUCE This recipe is inspired by Turkish mantı, tiny meat filled dumplings that come dressed in garlicky yogurt and spiced butter or oil. They’re so small, a single portion can contain over 30, that we felt the need for a shortcut: using orecchiette and ground beef to mimic the flavours without all the work. You can find biber salçası and Aleppo pep per ( pul biber ) at Turkish grocery stores or online. 1 lb (455 g) dried orecchiette 2 tbsp (30 mL) olive oil, divided 2 cups (500 mL) Greek yogurt, 5% fat or higher 4 cloves garlic, minced 1/2 tsp (2 mL) fine sea salt, plus more to taste 1/3 cup (80 mL) unsalted butter 1 tbsp (15 mL) biber salçası 1 tsp (5 mL) Aleppo pepper (pul biber), plus more to garnish 1 small onion, finely chopped 3/4 lb (340 g) medium ground beef 1/2 tsp (2 mL) freshly ground pepper Sumac and dried mint to garnish, if desired 1. Bring a large pot of generously salted water to a boil over high heat. Add orecchiette and cook according to package instructions. Drain and return to pot. Stir in 1 tbsp (15 mL) oil to coat then set aside. 2. Meanwhile, stir yogurt and garlic in a small bowl. Season to taste with salt. 3. Melt butter in a large skillet over medium heat. Add biber salçası and cook, stirring con stantly, until butter is bright red and fragrant, about 2 minutes. Add Aleppo pepper and cook 10 seconds more. Transfer to a small bowl, set aside and keep warm. 4. Return pan to heat. Add remaining 1 tbsp (15 mL) oil then onion. Cook, stirring occasionally, until softened and edges are just starting to brown, about 3 minutes. Increase heat to high then add beef. Season with 1/2 tsp (2 mL) each salt and pepper. Cook, breaking up meat with a wooden spoon, until each piece is about the size of a lentil. Cook until deeply browned, about 5 minutes. 5. To assemble, divide pasta between plates; distribute meat overtop. Dollop garlic yogurt overtop, then drizzle with butter sauce. Sprinkle with Aleppo pepper, sumac and dried mint, if desired. Serve immediately.

PINK PEPPERCORN LINZER COOKIES Dried berries native to Brazil, pink peppercorns add their warm floral notes and vibrant colour to classic Linzer cookies. They make the citrus and raspberry in the cookies pop, while adding depth to the white chocolate icing. You’re going to want to use a high-quality jam or preserve— we like St. Dalfour or Bonne Maman—to balance the flavours in the cookie. DOUGH 1/4 cup (60 mL) pink peppercorns 2 tbsp (30 mL) finely grated orange zest 1/2 cup (125 mL) white sugar 1 cup (250 mL) unsalted butter, at room temperature

4. Divide dough evenly in half. Press each half into an 8 × 10-inch (20 × 25-cm) rectangle. Wrap tightly in plastic wrap and refrigerate at least 1 hour or overnight. 5. For the raspberry filling, mix jam and orange zest until combined. Cover and refrigerate until ready to use. 6. For the ganache, toast pink peppercorns in a small frying pan over medium-low heat, shaking the pan frequently, until fragrant, about 10 min utes. Set aside. 7. Place cream in a medium-size heatproof bowl set over a pot of gently simmering water. When hot—after 2 to 3 minutes—remove bowl from heat, add toasted peppercorns and let steep for 30 minutes. 8. Strain cream and discard peppercorns. Transfer to an airtight container and refrigerate until ready to use. 9. Remove one dough portion from refrigerator. Let soften until it feels cold, but not rock-hard, about 10 minutes. 10. Lightly flour a large piece of parchment paper. Place dough on parchment and lightly flour. Cover with another piece of parchment of equal size and roll out dough until it’s 1/4 inch (5 mm) thick. Refrigerate rolled dough and repeat with other half. 11. Using a pencil and ruler, draw a diamond grid in 2-inch (5-cm) intervals on a large piece of parchment paper. Remove top parchment from one portion of rolled-out dough and replace with grid drawing. Using a knife or pizza cutter and ruler, trace and score top of dough with diamond pattern. Remove top parch ment and cut cookies following the guidelines. Transfer cookies to parchment-lined baking sheets, 1/4 inch (5 mm) apart. Repeat scoring and cutting with other half of dough. Gather and lightly knead scraps together and repeat rolling and cutting. 12. Using a small round cookie cutter or the wider end of a round piping tip, punch out a hole in centre of half of cookies—these will be the tops. Refrigerate cookies at least 30 minutes before baking.

2 tsp (10 mL) orange juice 1/2 tsp (2 mL) vanilla extract 1 large egg, at room temperature 2/3 cup (150 mL) almond flour 21/2 cups (625 mL) all-purpose flour 1/2 tsp (2 mL) fine sea salt 1/4 tsp (1 mL) baking powder

FILLING 2/3 cup (150 mL) high-quality raspberry jam 1 tsp (5 mL) finely grated orange zest GANACHE 2 tbsp (30 mL) pink peppercorns 6 tbsp (90 mL) heavy cream, plus more as needed 7 oz (200 g) good-quality white chocolate, such as Callebaut or Lindt, finely chopped 1. For the dough, toast pink peppercorns in a small frying pan over medium-low heat, shaking pan frequently, until fragrant, about 10 minutes. Transfer to a plate and cool completely. Transfer to a sealable freezer bag. Using heavy-bottom pan, crush peppercorns, then transfer to a cut ting board and coarsely chop. Set aside. 2. Transfer 1 tbsp (15 mL) and 2 tsp (10 mL) crushed peppercorns (reserving the rest for garnish), plus the orange zest and sugar to bowl of a stand mixer fitted with paddle. Mix on medium-high for 5 minutes, stopping and scraping down bowl, if necessary. Stop machine and add butter. Mix on medium-high until pale and fluffy, about 3 minutes. Reduce speed to low and add orange juice and vanilla. Add egg and mix until just combined. 3. Whisk almond flour, all-purpose flour, salt and baking powder in a medium-size bowl. With stand mixer on low speed, gradually add dry mix until a dough just comes together. Stop and scrape down bowl. Mix until just combined. Crushed pink peppercorns to garnish

Serves 4

WHAT TO SERVE Cigar Box Pinot Noir LCBO 545707, $14.95

13. Preheat oven to 325°F (163°C).

14. Working one tray at a time, bake cookies on middle rack until edges are lightly browned and tops are dry, 12 to 14 minutes. Cool 5 minutes then transfer to cooling racks. Cool completely.

Yogurt and butter give a rich texture to this dish; a light- or medium-bodied red brings a refresh ing contrast instead of competing. Oaky Pinot Noir adds a touch of spice.

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———————— TRAVEL 2025