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and pack for take-away. to serve, carve into thin slices<br />
and serve on toasted bread crisps with green onions<br />
and sesame seeds. excellent served with horseradish<br />
sauce or your favourite grainy mustard.<br />
PAIRs WITH<br />
deInhArd drY rIeSlInG<br />
germany $12.99 60004<br />
MOMMeSSIn beAuJOlAIS<br />
France $14.49 313734<br />
YellOw PICkled beetS<br />
Makes 4 (2 cup/500 ml) jars<br />
3 lbs (1.5 kg) yellow beets<br />
2 cups (500 ml) cider vinegar<br />
1 cup (250 ml) water<br />
¾ cup (175 ml) granulated sugar<br />
1 tbsp (15 ml) yellow mustard seeds<br />
2 tsp (10 ml) pickling salt<br />
½ tsp (2 ml) Chinese Five Spice<br />
2 tsp (10 ml) whole black peppercorns<br />
4 whole cloves<br />
4 whole star anise<br />
Cook beets in a large pot of boiling water until<br />
tender, about 45 minutes, depending on the size.<br />
drain and cool. wash and sterilize 4 wide-mouth 2<br />
cup (500 ml) canning jars. In a large saucepan, combine<br />
vinegar, water, sugar, mustard seeds, salt and Chinese<br />
Five Spice. bring to a boil and cook until sugar and salt<br />
are dissolved. remove from heat. trim ends and roots<br />
from beets and peel. Cut into ¼-inch (.5 cm) thick<br />
slices. Place ½ tsp (2 ml) peppercorns into the bottom<br />
of each canning jar. Place an anise seed in the bottom<br />
of each jar. layer sliced beets into each jar and pack<br />
tightly. Add hot vinegar liquid to cover beets leaving<br />
½-inch (1 cm) head space. Cover with sterilized lids<br />
and seal tightly. boil in water canner for 30 minutes.<br />
remove to racks to cool. the lids will pop as they cool<br />
indicating the seal is tight. For jars with lids that don’t<br />
seal, refrigerate and eat beets within a week.<br />
leMOn ICebOx wAFerS<br />
Makes 4 dozen 2½ inch (6 cm) round cookies<br />
1½ cups (375 ml) cold, unsalted butter, cut into<br />
½-inch (1 cm) pieces<br />
½ cup (125 ml) granulated sugar<br />
½ tsp (2 ml) salt<br />
3 cups (750 ml) all purpose flour<br />
finely grated zest from 1 lemon<br />
Line baking sheets with parchment. Combine butter,<br />
sugar and salt in a large mixing bowl. Beat with an<br />
electric mixer fitted with a paddle. Beat at low speed<br />
just until butter and sugar are combined but not<br />
completely smooth. Add remaining ingredients and<br />
continue to beat at low speed until dough begins to<br />
pull away from the sides of the bowl, about 2 minutes.<br />
Roll out dough on a lightly floured surface into a<br />
cylinder shape about 2½-inches (6 cm) in diameter.<br />
Wrap in plastic wrap and refrigerate until firm.<br />
when ready to bake, preheat oven to 300 F (150 C).<br />
remove dough from refrigerator and gently roll cylinder<br />
of dough to make it nice and round. thinly slice into<br />
¼- or ⅛-inch (.5 to .25 cm) rounds. Place ½-inch<br />
(1 cm) apart on parchment lined baking sheets. bake<br />
cookies for 15 minutes or until pale golden. rotate<br />
baking sheets halfway through for even baking. Cool in<br />
pan on rack for a few minutes. remove cookies to a<br />
rack to cool completely. Store in a tightly covered<br />
container at a cool temperature for up to a week or<br />
freeze for longer storage.<br />
PAIRs WITH<br />
MAterdOMInI lIMOnCellO<br />
Italy $31.25 471623<br />
GInGer OF the IndIeS<br />
France $29.99 171835<br />
TASTE131
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