LCBO Food & Drink Early Summer 2020

Long weekend, long table from page 62 Halloumi &OreganoDinner RollsWith Smoked Honey Butter These soft and fluffy dinner rolls are a great accompaniment to your long table gather- ing. The combination of halloumi cheese and fresh oregano with the smoked honey butter makes for a savoury aromatic and slightly sweet flavour. They’re easily baked in muffin tins for a traditional dinner-roll presentation. Rosewood Estates Winery sells their own Smoked Honey at rosewoodwine.com (regular honey can be substituted). Tipo 00 is a soft wheat Italian flour and can be found at all major grocery stores in the baking section. 1 small baking potato, peeled and quartered 1 1/2 tsp (7 mL) quick-rise instant yeast 1/4 cup (52 g) sugar, divided 1/4 cup (60 mL) unsalted butter, softened 1/2 cup (125 mL) warm whole milk 1 large egg, at room temperature, beaten 2 cups (500 mL) grated halloumi cheese 2 tbsp (30 mL) fresh oregano, finely chopped 2 1/2 cups plus 3 tbsp (442 g) Tipo ‘00’ soft wheat flour plus more for dusting 1/2 tsp (2 mL) sea salt 1 tbsp (15 mL) olive oil for bowl SMOKED HONEY BUTTER 1/3 cup (80 mL) unsalted butter, softened 1 tbsp (15 mL) smoked honey 1/2 tsp (2 mL) Maldon salt 1 Add the quartered potato to a medium pot and fill with water to cover the potato. Bring to a simmer over medium heat until potato is fork-tender, 15 to 17 minutes. 2 Drain well and mash. You will need 1/2 cup (125 mL) mashed potato. Reserve 1/4 cup (60 mL) of the starchy water. 3 Pour reserved water into bowl of a stand mixer and let cool until just warm. Add yeast and 1 tsp (5 mL) of the sugar and gently stir with fork. Allow the mixture to stand for 5 minutes or until yeast is foamy and bubbly. 4 Add in 1/2 cup (125 mL) of mashed potato, remaining sugar, softened butter, warm milk, egg, halloumi and oregano and whisk until well blended. 5 Add the flour and sea salt and knead on low speed until the dough pulls away from the sides of the bowl. Turn the speed up to medium and continue to knead until dough is soft and pulls away from the sides completely, about 5 minutes.

3 Reserve 1/2 cup (125 mL) of pesto and toss remaining pesto with potatoes. 4 Add potatoes to platter and garnish with spring onions and crumbled feta. Serve with extra pesto on the side. Serves 10 GRILLED LAMB CHOPS & TOMATOES WITH CASHEWCHIMICHURRI With grilling season upon us, lamb chops are easy to prepare, quick to grill and perfect to serve large groups for special gatherings. A topping of summer herb and cashew chimi­ churri gives them a fresh and flavourful nutty taste. Serve with grilled tomatoes for a smoky and naturally sweet accompaniment. CASHEWCHIMICHURRI 1/4 cup (60 mL) cashews 1/2 cup (125 mL) Italian flat-leaf parsley, finely chopped 1/4 cup (60 mL) cilantro with stems, finely chopped 1 tbsp (15 mL) fresh oregano, finely chopped 2 tbsp (30 mL) fresh mint, finely chopped 4 garlic cloves, minced 1 tbsp (15 mL) red chilies, seeds removed and finely chopped 3/4 cup (175 mL) extra virgin olive oil 3 tbsp (45 mL) red wine vinegar 1 tsp (5 mL) salt 30 Ontario lamb chops, at room temperature Salt and freshly ground pepper 10 Campari tomatoes, halved 1 To make the chimichurri, place cashews in a blender and pulse until finely chopped. Place chopped cashews in a medium glass bowl and add remaining ingredients. Mix well and set aside. 2 Preheat grill to high heat and grease grill to avoid sticking. 3 Lightly season lamb chops on each side with salt and freshly ground pepper. Place the lamb chops on the grill and cook for 2 minutes per side for medium-rare, or cook longer for desired doneness. Remove from grill, cover with aluminum foil and let rest while you grill tomatoes. 4 Keeping heat to high, clean and grease grill. Grill tomatoes, cut-side down, for 2 minutes. 5 Arrange lamb chops and tomatoes on platter. Drizzle lamb chops with chimichurri, reserving 1/2 cup (125 mL) to serve alongside. Serves 10

6 Lightly oil a large glass bowl and transfer dough. Cover with plastic wrap or tea towel, place in a warm spot and let dough rise to double its size, 40 to 45 minutes. 7 Turn the dough onto a lightly floured surface and press down firmly on the dough. Place back in bowl, cover and chill for 2 hours. 8 Butter a standard 12-cup muffin tin. 9 Cut the dough into 12 equal portions, then cut portions into 3 equal pieces. Roll each piece into a ball and nestle 3 balls into each muffin cup. Cover with towel and let rise for 30 minutes. 10  Heat oven to 375°F (190°C). Bake rolls for 15 to 17 minutes until golden brown. 11  To make smoked honey butter, in a small bowl whisk together softened butter and smoked honey until creamy. Sprinkle with Maldon salt and serve with dinner rolls. Serves 10 to 12 Pesto potato salad is great for a quick and easy side to any grilled protein. It’s a fresh, healthy and lighter alternative to a cream- based version. This pesto dressing is loaded with spinach, a nutrient-dense green super- food. The addition of fresh lemon juice and walnuts gives it a refreshing and nutty flavour. Tossed with spring onions and feta, it’s sure to be a crowd pleaser. 4 1/2 lbs (2.04 kg) mini red potatoes 1 tsp (5 mL) salt 8 oz (225 g) baby spinach 3 garlic cloves 3/4 cup (175 mL) extra virgin olive oil Zest of 1 lemon Juice of half a lemon 1/2 cup (125 mL) grated Parmigiano-Reggiano 1/4 cup (60 mL) chopped walnuts 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) fresh ground pepper SPINACH PESTO & SPRING ONION POTATO SALAD 1 Place potatoes in a large pot with 1 tsp (5 mL) salt and fill with water until potatoes are covered. Bring to a boil over high heat and then reduce to medium, simmer for 15 to 20 minutes or until potatoes are fork-tender. Drain and place in a bowl. 2 While potatoes are cooking, make pesto. In a food processor, add spinach, garlic, olive oil, lemon zest, lemon juice, Parmigiano-Reggiano cheese and walnuts. Pulse until finely chopped, and season with 1/2 tsp (2 mL) each salt and pepper. 4 spring onions, thinly sliced 1/2 cup (125 mL) crumbled feta

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EARLY SUMMER 2020 FOOD & DRINK