LCBO Food and Drink Winter 2016

Imagination never tasted so good.

ROASTED GARL IC & THYME BUTTER

1 Preheat broiler to high. 2 On a small baking sheet or cake pan, mix to- gether tomatoes and 2 tbsp (30 mL) olive oil. Place under broiler in top third of oven and broil until starting to blacken, about 5 minutes. Remove and let cool. 3 Set oven to 450°F (230°C) and lower rack to the bottom third of oven. 4 Oil a standard 13 x 18-inch (33 x 45-cm) baking sheet. On a surface dusted with flour, roll out dough until it is the size of baking sheet, place on sheet, and spread out to reach all the edges. 5 Bring a small saucepan of water to the boil, blanch broccolini until tender, about 4 min- utes. Drain and, when cool enough, cut into 1-inch (2.5-cm) pieces—you will need 1 cup (250 mL). Set aside. 6 Cover dough evenlywithmozzarella, topwith chorizo, broccolini and Caramelized Onions. 7 Top with the Manchego cheese and then the tomatoes, along with any of the residual oil from pan. 8 Season pizza with salt to taste and bake in oven until cheese is golden and dough is CARAMEL IZED ONIONS Sweet and flavourful, these onions are a great addition to any pizza. 1 tsp (5 mL) olive oil 3 cups (750 mL) onions, finely sliced ⅛ tsp (0.5 mL) salt ¼ cup (60 mL) water 1 tbsp (15 mL) balsamic vinegar 1 tsp (5 mL) sugar 1 Heat oil over medium-high in a medium saucepan. Add onions and salt and cook for 5 minutes. 2 Add ¼ cup (60 mL) water, balsamic vinegar and sugar. Lower heat to medium-low, cover and cook for 30 minutes. Remove lid, contin- ue cooking to thicken the liquid and glaze the onions, about 3 minutes. Set aside. Makes 1½ cups (375 mL) cooked through, about 15 minutes. 9 Let cool a moment, slice and serve. Serves 4

This recipe makes more than needed for the tenderloin, but the butter will keep wonder- fully in the refrigerator for two weeks, allow- ing you to add instant flavour to any of your favourite cooked vegetables or meats. It also freezes very well. 2 heads garlic 10 sprigs of thyme plus 1 tsp (5 mL), finely chopped 2 tbsp (30 mL) olive oil ½ cup (125 mL) salted butter, at room temperature Freshly ground black pepper to taste 1 Preheat oven to 350°F (180°C). 2 Slice the tops off the whole heads of garlic to expose just the tips of the cloves, place on a large sheet of foil with thyme sprigs, and driz- zle with olive oil. Wrap completely and bake in middle of oven for 1¼ hours. Once roasted, open package and let cool. Remove all the garlic from its skin. 3 Place garlic in food processor with butter, finely chopped thyme and black pepper. Pulse until combined and smooth. 4 Place butter in refrigerator until ready to use. Makes 1 cup (250 mL) PIZZA WITH CHORIZO, BROCCOL INI , BLACKENED TOMATOES & MANCHEGO This pizza takes a little extra preparation time but its abundance of flavour makes it all worth the effort. 1 cup (250 mL) cherry or grape tomatoes 2 tbsp (30 mL) olive oil plus extra for oiling the baking sheet Flour for dusting 1½ to 1¾ lb (750 to 875 g) ball store-bought pizza dough, thawed 1 bunch broccolini 2½ cups (625 mL) mozzarella cheese, grated 1 cup (250 mL) chorizo sausage, cured version (does not need cooking), thinly sliced ½ cup (125 mL) Caramelized Onions (recipe follows) 1 cup (250 mL) Manchego cheese Salt to taste

Hops & Bolts India Pale Lager is a riveting beer that bolts together the best components of a lager and an ale to build an intriguing, malty, hopped-up brew. Unfiltered and constructed with five palate-pleasing hops, the result is a pithy brew with big hoppy aromas of tropical fruit, grapefruit and pine. Taste the citrus, piney flavours and be amazed at how they linger to a bready, malty finish with subtle tones of chocolate and nut.

MAD AND NOISY .ca

Available at select LCBO and Beer Store locations Must be legal drinking age.

FOOD & DRI NK WINTER 2016 89 Concocted by the folks at Creemore Springs.