LCBO Food and Drink Winter 2016

GLACE DE VEAU This classic reduction from veal bones is worth the effort, especially in pan sauces, as it turns “gravy” into a silky, glistening profes- sional sauce—like in the Saltimbocca recipe that follows. Portion it into silicone muffin liner cups, freeze and then stack, still in the silicone cups, to pop out like ice cubes as needed for use in future recipes. 5 lbs (2.2 kg) veal bones 2 large yellow cooking onions

SALTIMBOCCA Preparation time: 30 minutes Sauté time: 2 minutes per saltimbocca Reduction time: 10 minutes This is chef-style, à la minute cooking which can be a deliciously quick family dinner or so- phisticated company fare—your choice! Enjoy with potatoes, pasta, polenta or rice, as there is plenty of sauce. 6 pieces scaloppini-cut veal, each about 2 oz (60 g) 2 tbsp (30 mL) finely chopped fresh sage leaves or rubbed sage 6 thin slices prosciutto ¼ cup (60 mL) all-purpose flour, divided 3 to 4 tbsp (45 to 60 mL) unsalted butter 2½ to 3 cups (625 to 750 mL) unsalted or reduced-salt veal or chicken stock or broth ¼ cup (60 mL) dry red or white wine ¼ cup (60 mL) Glace de Veau (see previous recipe) 1 Lay a large piece of plastic wrap on work surface. If veal is quite moist, pat dry with pa- per towels. Lightly pound meat with the flat side of a meat pounder; do not pound to en- large, just tenderize! 2 Lay 1 slice of veal flat; sprinkle with a pinch or 2 of sage. Top with a piece of prosciutto. Using toothpicks, attach together at top and bottom. Cover and refrigerate until needed. Repeat for each scaloppini. 3 When ready to serve, set aside 2 tbsp (30 mL) flour. Using remainder, very lightly flour meat packets on both sides, shaking off and discard- ing excess. Have all remaining ingredients measured and place by the side of the stove. 4 Heat 2 tbsp (30 mL) butter in a large skil- let over medium to medium-high heat. When very hot and bubbly , work in batches and add veal to pan, beginning with veal-side down. Sauté 1 minute per side; do not overcook! Keep warm while sautéing more. Use more butter as needed. 5 When all veal is browned and removed from pan, sprinkle in reserved flour. Slowly pour in broth and wine while stirring constantly with a whisk (if necessary, add in batches as reduc- tion occurs). Boil gently for 8 to 10 minutes or until reduced to half the volume; stir in glace. Add black pepper to taste, however, since pro- sciutto is quite salty, refrain from adding salt unless absolutely necessary. Few grindings of black pepper 6 sprigs fresh sage or parsley

6 Place veal, prosciutto-side up, on warmed serving plates. Spoon some of sauce over veal. Garnish veal with a small sprig of fresh sage or chopped fresh parsley. Serve right away accompanied by potatoes and colourful veg- etables, and passing remaining sauce. Makes 6 pieces saltimbocca, from 3 to 6 servings WHAT TO SERVE Pelee Island Gamay Noir Zweigelt VQA LCBO 216028 $11.95 This flavourful VQA blend has earthy and spicy notes that find harmony with the aromas and flavours of sage in the dish. Masi Bonacosta Valpolicella Classico DOC LCBO 285585 $15.00 Valpolicella has a tart cherry character that enlivens the palate, and balances the saltimbocca’s herbal and savoury elements. BEER DOUGHNUTS These doughnuts are very straightforward to make. The dough used is similar to a brioche dough. By adding beer you’ll find that the doughnut rises beautifully, fries to an eye-appealing golden colour and has un- dertones of the beer’s flavours. In the case of Side Launch those flavours are coriander, clove and banana. These doughnuts will re- heat but they are always best right out of the fryer. Melted chocolate is another option for a glaze. 1 cup (250 mL) Side Launch wheat beer 2 tsp (10 mL) instant yeast 4 cups (1 L) all-purpose flour plus extra ¼ cup (60 mL) sugar 2 tsp (10 mL) salt 3 eggs BEER ON THE FRY from page 39

1 to 2 large carrots 2 large stalks celery

Several large sprigs fresh parsley Several large sprigs fresh thyme 2 bay leaves 5 black peppercorns 14 cups (3.5 L) water 1 Heat oven to 450°F (230°C).

2 Place bones in a shallow pan and roast for 30 minutes. Turn bones and roast another 30 minutes or until richly browned. 3 Meanwhile, coarsely chop onions, carrot and celery. When bones have roasted for an hour, bring out of oven. Skim off most of the fat in the pan; discard. Scatter vegetables over top of bones. Return to oven for 30 minutes. 4 Place bones and vegetables in a large pasta pot or stockpot. Pour off and discard any fat in roasting pan. Pour 2 to 3 cups (500 to 750 mL) water into roasting pan; stir to get up all the browned bits from pan bottom. Add to bones. 5 Add parsley, thyme, bay leaves and pepper- corns to pot plus remaining water to gener- ously cover all. Place over medium-high heat; when just beginning to simmer, turn down heat so stock just simmers. Do not let stock boil or it becomes cloudy. 6 Cover pot but allow venting of steam. As simmering time progresses, it may be neces- sary to reduce heat even further to as low as possible. Add additional water if needed to keep bones continuously covered with liquid as stock simmers for 8 hours. 7 Remove bones and all solids; discard. Strain stock; there should be about 8 cups (2 L). Cover and chill overnight; then remove fat on top and discard it. 8 Again pour stock through a fine strainer into a large saucepan. Bring to a slow boil, un- covered, over medium to medium-high heat, adjusting as needed to maintain the slow boil. Cook for 50 to 65 minutes until reduced to about 2 cups (500 mL). 9 Pour into a container for storage; cool and refrigerate for up to a week, or freeze. Makes about 2 cups (500 mL)

¼ cup (60 mL) butter, softened Vegetable oil for deep-frying GLAZE 1 cup (250 mL) icing sugar 2 tbsp (30 mL) milk ¼ tsp (1 mL) ground star anise

1 Heat ¼ cup (60 mL) beer in a small pot until just warm, about 75°F (24°C). Stir in yeast until dissolved.

86  FOOD & DRI NK WINTER 2016