TASTE Winter 2022-23

Après Fondue from page 90


½ lb (250 g) Brussels sprouts, halved 2 tbsp (30 ml) extra-virgin olive oil

salt and pepper, to taste 1 garlic clove, minced 1 cup (250 ml) pilsner beer

½ lb (250 g) Gruyère cheese, grated ½ lb (250 g) raclette cheese, grated ¼ lb (125 g) fontina cheese, grated ¼ lb (125 g) smoked Gouda cheese, grated 1½ tbsp (22 ml) cornstarch 1 tbsp (15 ml) whipping cream 4 chives, thinly sliced

Mustard Pretzel Bites, make ahead, recipe follows, to serve 1 large garlic sausage, sliced 1-in (2.5 cm) thick, to serve 2 radicchios, cut into 8 pieces, to serve 1 apple, cored and sliced, to serve 6 radishes, halved, to serve

2 tbsp (30 ml) whipping cream 4 pita bread basil leaves, for garnish

1 Preheat oven to 350 F (180 C). Place tomatoes, olive oil, salt, pepper, garlic, thyme, rosemary and oregano in a small oven-safe saucepan. Cut a circle of parchment paper to fit in saucepan. Place parchment inside saucepan, pressing it down so the oil seeps up over the paper. Heat saucepan over medium-high heat until it starts to bubble, then place it in oven for 30 minutes. Remove and discard parchment, thyme, rosemary and oregano. Add roasted peppers and olives and set aside. 2 Using a blender, mix feta and cream until smooth. Transfer feta mix to a small baking dish and bake for 15 to 20 minutes, or until heated through. Spoon tomatoes, peppers and olives over top. Garnish with basil leaves. 3 Brush pita bread with olive oil from tomatoes and grill until warmed through. Cut into wedges and serve with feta dip. Serves 4 to 6 PAIRS WITH SAN FELICE CHIANTI CLASSICO Italy $23.99 484469 MONTE DEL FRÀ CÀ DEL MAGRO CUSTOZA SUPERIORE BIANCO Italy $24.99 216077

1 small jar cornichons, to serve 16 cherry tomatoes, to serve 3 endives, quartered, to serve

1 Preheat oven to 375 F (190 C). Toss Brussels sprouts with olive oil and season to taste with salt and pepper. Transfer to a baking sheet and roast until golden brown and cooked through, about 20 to 25 minutes. Set aside. 2 In a medium, heavy-bottomed saucepan, bring garlic and beer to a simmer over medium heat. In a bowl, toss grated cheeses with cornstarch. Once beer starts to simmer, reduce heat to low and add in a handful of cheese at time, stirring well after each addition and only adding more once cheese has melted. When all cheese has been incorporated, add cream and mix well. Transfer to a pre- warmed fondue bowl, garnish with chives, and serve with Mustard Pretzel Bites and remaining ingredients.

MUSTARD PRETZEL BITES 1½ cups (375 ml) warm water 2 tbsp (30 ml) sugar 1 package (2¼ tsp/7 g) dry yeast ⅓ cup (75 ml) butter, melted 2½ tsp (12.5 ml) salt


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