LCBOFoodDrinkHoliday2017 PDF

HOLIDAY 2017
F&D_Cover_Holiday17_v9.indd 1 2017-10-04 6:06 PM

1
1 PC® Shrimp & Scallops Au Gratin

This tapas-style app comes with two terra cotta
dishes so you can go from freezer to oven to table.
HOLIDAY 2 PC® Gnocchi Potato Dumplings

Imported Italian gnocchi are made with
delicious ingredients like wheat flour, whole
DISH LIST
potatoes and free-run eggs.
4 5
® TM
PC Insiders collection brings timeless classics and 3 PC® Aged 5 Years Canadian
Cheddar Cheese
This richly textured, sharp and fully mature
exciting new favourites to your best ever holiday. cheddar is timeless.
6
4 PC® Dry-Rubbed Hardwood-Smoked

Chicken Wings
Hardwood smoked wings with dry-rub seasoning
and maple barbecue sauce will fly off plates.
5 PC® Pomegranate Arils

Save time with pomegranate arils that
conveniently go from freezer to fabulous.
6 PC® Candy Cane Cheesecake Lollipops

Bite-size cheesecake dipped in a semi-sweet
chocolate coating and crunchy, crushed candy
cane tops.
1
1 PC® Shrimp & Scallops Au Gratin

This tapas-style app comes with two terra cotta
dishes so you can go from freezer to oven to table.
HOLIDAY 2 PC® Gnocchi Potato Dumplings

Imported Italian gnocchi are made with
delicious ingredients like wheat flour, whole
DISH LIST
potatoes and free-run eggs.
4 5
® TM
PC Insiders collection brings timeless classics and 3 PC® Aged 5 Years Canadian
Cheddar Cheese
This richly textured, sharp and fully mature
exciting new favourites to your best ever holiday. cheddar is timeless.
6
4 PC® Dry-Rubbed Hardwood-Smoked

Chicken Wings
Hardwood smoked wings with dry-rub seasoning
and maple barbecue sauce will fly off plates.
5 PC® Pomegranate Arils

Save time with pomegranate arils that
conveniently go from freezer to fabulous.
6 PC® Candy Cane Cheesecake Lollipops

Bite-size cheesecake dipped in a semi-sweet
chocolate coating and crunchy, crushed candy
cane tops.
The holidays are a time to give thanks
to the people who matter most.
For us, it’s our customers — so we want to take this opportunity
to celebrate you and your stories.
H A P P Y H O L I DAY S
FROM OUR FAMILY TO YOURS
To read all our customer stories, check out nordstrom.com/holiday
VANCOUVER CALGARY OTTAWA TORONTO
Untitled-2 1 2017-10-05 8:27 PM

The holidays are a time to give thanks
to the people who matter most.
For us, it’s our customers — so we want to take this opportunity
to celebrate you and your stories.
H A P P Y H O L I DAY S
FROM OUR FAMILY TO YOURS
To read all our customer stories, check out nordstrom.com/holiday
VANCOUVER CALGARY OTTAWA TORONTO
Untitled-2 1 2017-10-05 8:27 PM

ROCK ROLLER
TM
RELAX COGNAC
GLASS GLASS
The Rock RollerTM Glass features two This glass moulds perfectly into your hand
stainless steel chilling balls which will providing warmth to the Cognac which
keep your whiskey or liquor chilled with helps to bring out aromas and flavours.
ZERO dilution and no loss of flavour. FINAL TOUCH®
ON T H E RO CK
GLASS
Traditionally scent, temperature and taste are the key elements for the enjoyment of scotch or
whiskey. This glass brings two new elements, chilling and motion, to the tasting experience.
A slight hand movement rolls the ice ball around the ROCK peak, which evenly cools your
favourite scotch, whiskey or liquor to perfection. Fill the included silicone mould to the fill line
and put in the freezer to make a single solid ice ball that outlasts traditional ice cubes.
Experience how chilling & motion will take your drink to the next level. FINAL TOUCH®
L’GRAND CONUNDRUM RELAX LI QUEUR

GLASSES
5 P I E C E A E R AT O R D E C A N T E R S E T
Relax Liqueur / Cordial glasses are designed
with a tilt for an increased sense of smell
FINAL TOUCH® With the same astounding benefits Pouring in or out, the curves of this decanter gently disperse the wine providing superior aeration and
to the nose and palate. The smaller glass
RUM TASTER
TM
ON THE ROCK as our original On The Rock Glass,
this 10 piece whiskey decanter set
oxygenation. This unique design also helps to enhance both the flavours and aromas. The large spout makes has a lower capacity for Liqueurs / Cordials
10 PC. WHISKEY DECANTER SET for easy filling and smooth pours, while the brushed stainless steel base adds a touch of elegance. Set includes enjoyed straight up while the larger glass
GLASS features an elegant pattern that is
L’Grand Conundrum Aerator Decanter with 4 Conundrum Red Wine Glasses. White wine set is also available. provides additional space for sufficient ice,
Taste and discover the complexity of aged rums. Includes 4 glasses, 4 silicone ice ball cut and polished by hand, into each
perfect for chilling - on the rocks.
The curved profile of this glass flares out at the moulds and decanter with stopper. of the glasses and decanter.
top to help release aromas within the lower
bulb. The bottom of the glass has our roller
which creates a natural liquid motion further
increasing the nosing of aromas.
FINAL TOUCH® FINAL TOUCH® FINAL TOUCH®
CONUNDRUM CONUNDRUM CONUNDRUM

RED & WHITE WINE GLASSES A E R AT O R D E C A N T E R S O N - T H E - B O T T L E A E R AT O R
These mouth blown glasses are not your Pouring in or out, the curves of these Instantly oxygenate your wine; no
CHAMPAGNE
average stemless! Each glass is hand crafted decanters gently disperse the wine need to wait for wine to breathe in an CORK BEVERAGE BIN
with sleek curves making it comfortable to providing superior aeration and open bottle or decanter. The unique 2
RUM ROLLER
TM hold and a better wine tasting experience. oxygenation. Full and half bottle phase aeration and oxygenation system What better way to keep your champagne
Available in red or white sizes. sizes available; 375ml or 750ml. provides enhanced scent & flavour or wine chilled than with an ice bucket
GLASS shaped just like a giant champagne cork!
compared to serving from a bottle.
The Rum Roller features two stainless The steel bucket insert is made from
steel chilling balls which will keep your WHERE TO BUY SCAN commercial grade 304 stainless steel and
mixed rum drinks chilled with ZERO For more information and where to buy these For more information and where to buy the exterior is hand crafted from 100%
dilution and no loss of flavour. products visit website http://bit.ly/2wvuluG these products scan this QR® Code W W W. A LW AY S F I N A LT O U C H . C O M natural Portuguese cork.
ROCK ROLLER
TM
RELAX COGNAC
GLASS GLASS
The Rock RollerTM Glass features two This glass moulds perfectly into your hand
stainless steel chilling balls which will providing warmth to the Cognac which
keep your whiskey or liquor chilled with helps to bring out aromas and flavours.
ZERO dilution and no loss of flavour. FINAL TOUCH®
ON T H E RO CK
GLASS
Traditionally scent, temperature and taste are the key elements for the enjoyment of scotch or
whiskey. This glass brings two new elements, chilling and motion, to the tasting experience.
A slight hand movement rolls the ice ball around the ROCK peak, which evenly cools your
favourite scotch, whiskey or liquor to perfection. Fill the included silicone mould to the fill line
and put in the freezer to make a single solid ice ball that outlasts traditional ice cubes.
Experience how chilling & motion will take your drink to the next level. FINAL TOUCH®
L’GRAND CONUNDRUM RELAX LI QUEUR

GLASSES
5 P I E C E A E R AT O R D E C A N T E R S E T
Relax Liqueur / Cordial glasses are designed
with a tilt for an increased sense of smell
FINAL TOUCH® With the same astounding benefits Pouring in or out, the curves of this decanter gently disperse the wine providing superior aeration and
to the nose and palate. The smaller glass
RUM TASTER
TM
ON THE ROCK as our original On The Rock Glass,
this 10 piece whiskey decanter set
oxygenation. This unique design also helps to enhance both the flavours and aromas. The large spout makes has a lower capacity for Liqueurs / Cordials
10 PC. WHISKEY DECANTER SET for easy filling and smooth pours, while the brushed stainless steel base adds a touch of elegance. Set includes enjoyed straight up while the larger glass
GLASS features an elegant pattern that is
L’Grand Conundrum Aerator Decanter with 4 Conundrum Red Wine Glasses. White wine set is also available. provides additional space for sufficient ice,
Taste and discover the complexity of aged rums. Includes 4 glasses, 4 silicone ice ball cut and polished by hand, into each
perfect for chilling - on the rocks.
The curved profile of this glass flares out at the moulds and decanter with stopper. of the glasses and decanter.
top to help release aromas within the lower
bulb. The bottom of the glass has our roller
which creates a natural liquid motion further
increasing the nosing of aromas.
FINAL TOUCH® FINAL TOUCH® FINAL TOUCH®
CONUNDRUM CONUNDRUM CONUNDRUM

RED & WHITE WINE GLASSES A E R AT O R D E C A N T E R S O N - T H E - B O T T L E A E R AT O R
These mouth blown glasses are not your Pouring in or out, the curves of these Instantly oxygenate your wine; no
CHAMPAGNE
average stemless! Each glass is hand crafted decanters gently disperse the wine need to wait for wine to breathe in an CORK BEVERAGE BIN
with sleek curves making it comfortable to providing superior aeration and open bottle or decanter. The unique 2
RUM ROLLER
TM hold and a better wine tasting experience. oxygenation. Full and half bottle phase aeration and oxygenation system What better way to keep your champagne
Available in red or white sizes. sizes available; 375ml or 750ml. provides enhanced scent & flavour or wine chilled than with an ice bucket
GLASS shaped just like a giant champagne cork!
compared to serving from a bottle.
The Rum Roller features two stainless The steel bucket insert is made from
steel chilling balls which will keep your WHERE TO BUY SCAN commercial grade 304 stainless steel and
mixed rum drinks chilled with ZERO For more information and where to buy these For more information and where to buy the exterior is hand crafted from 100%
dilution and no loss of flavour. products visit website http://bit.ly/2wvuluG these products scan this QR® Code W W W. A LW AY S F I N A LT O U C H . C O M natural Portuguese cork.
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Untitled-1 1 2017-10-05 8:13 PM

TABLE OF CONTENTS
F E ATU R E S
106 AN APPETIZING SUPPER 126 GLAMMING IT UP 148 COMING IN FROM THE COLD
By Christopher St. Onge By Monda Rosenberg By Tonia Wilson-Vuksanovic
An entire dinner composed of hors New additions to your holiday baking After a day of winter fun, come home
d’oeuvre—seven hearty appetizer repertoire, luxe cookies that combine to a hearty pre-prepped supper—
“courses” make for a fun and novel savoury with sweet for sophisticated assemble, pop in the oven and serve,
dinner party with friends. bliss. to oohs and aahs!
114 REGAL ROASTS 132 TALKING TURKEY

By Jennifer MacKenzie By Amy Rosen & James Chatto O N THE COVER

Wow your dinner guests with If you love turkey but could do with a Hibiscus Tea Punch, recipe on
an impressive centrepiece roast, change, three different approaches—plus page 48. Photography by James Tse
exceptional for any holiday dinner sides and matched wines—offer mouth-
party—or for switching things up watering options for any size crowd.
on Christmas day.
140 ENTERTAINING WITH SPARKLE
120 SMALL SIZE, BIG FLAVOUR By Lucy Waverman & James Chatto
By Christopher St. Onge Indulge your Champagne tastes with
In the decadent spirit of bite-size a lavish dinner, ideal for New Year’s
desserts, creamy cocktails that satisfy Eve, pairing a different bottle with
a sweet tooth in just a sip or three. each course.
114
F OO D & DR I N K HOLIDAY 2017 7
F&D_P007-010_Contents_Holiday17_v5.indd 7 2017-09-25 1:33 PM

TA B L E O F C O N T E N T S
D E PA RTM E NTS
FOOD
51 ENTERTAINING
AFTER MIDNIGHT
By Victoria Walsh
When good times roll into the wee hours and no one feels
ready to call it a night, easy-to-prep late-night snacks will
satisfy peckish guests and keep the party going!
59 TWISTS
PANETTONE WITH PANACHE
By Signe Langford
If you’ve been gifted with a panettone you’re not quite sure
155
how to enjoy, try our standout recipes to make gold from
this holiday staple.
77 ASICS
B QUICK & EASY
85
DATES WITH DESTINY GETTING SAUCY
By Lucy Waverman By Eric Vellend
In dishes both sweet and savoury, make the most of dates A collection of flavourful sauces to have on hand—stored
for natural sweetness and deep flavour notes. in fridge or freezer— and ready to be transformed into supper
at a moment’s notice.
95 G
IFTING
FOODIE FINDS
By Brenda Morrison
Have a foodie on your gift list? Our contributors’ top picks
offer just the answer for edible and kitchen-related gifts
they love to give—and receive!
155 FLAVOURS
POACHED PLEASURES
By Eshun Mott
With poached eggs appearing atop all kinds of dishes,
we’ve jumped on the trend, transforming weeknight
suppers and weekend lunches with heartiness, flavour
and texture.
191 TRENDS
SWEET MEMORIES
By Victoria Walsh
From coconut cream pie to fruitcake, classic desserts
of yesteryear take on a modern twist, fancied up for the
holidays.
199 S
EASONAL
191 WEEKNIGHT SPECIAL

By Michelle Rabin
Easy enough to be pulled together last minute, a menu
so enticing that it’s worthy of entertaining.
8 F OO D & DR I N K HOLIDAY 2017

T:8.875”
S:7.625”
ADD A LITTLE MYSTERY

TO YOUR HOLIDAY SEASON.
T:10.875”
S:9.625”
THE SECRET IS IN THE CELLAR.
Save $1.00 | Now $10.95 Save $2.00 | Now $17.95

Sauvignon Blanc – 750 mL Shiraz-Cabernet – 1.5 L
GOLD – Taster’s Guild International, USA, 2016 GOLD – Indy International Wine Competition, USA, 2017
LCBO #468876 (Nov 6 – Nov 26) LCBO #429811 (Nov 6 – Nov 26)
Please drink responsibly.
Untitled-1 1 2017-10-05 7:52 PM

TA B L E O F C O N T E N T S
DRINK
43 SPIRITS
GOOD CHOICES By Michelle P. E. Hunt & Laura Panter
Featuring fresh fruits and vegetables, anti-oxident-rich tea and
less sugar—not to mention great tastes—some better‑for‑you
cocktail options for the holidays.
67 WINE
JUST IN CASE By James Chatto
Twelve wines to have on hand over the holidays featuring
six food‑friendly varietals with a splurge for special occasions,
and a more affordable option of great value.
163 BEER
EASY AFTERNOONS By Tonia Wilson-Vuksanovic
30
Afternoon entertaining goes hand-in-hand with lower-alcohol
session beers—especially when served with tasty make-ahead
dishes for snacking, or even dinner.
171 ENTERTAINING
HOLIDAY REMIX By Charlene Rooke
Simple cocktails—Rye & Ginger, Vodka Soda, Gin Martini,
Cosmo—take on fresh ingredients, new flavours and
presentation twists for a festive revamp.
I N E V E RY I S S U E
181 SEASONAL 14 EDITOR’S NOTES
12 DAYS, 12 WAYS By Crystal Luxmore
Beer and cider choices that suit all manner of holiday A SPLASH OF OUZO
23
occasions—trimming the tree, lounging aprés-ski, curling up Flaming cheese (saganaki), a bit of theatre in Greek restaurants,
by the fire, or hosting Christmas dinner. gets an at home twist with ouzo instead of brandy.
205 GIFTING 25 WHAT’S NEW

MAKE IT CLEAR By James Chatto A selection of products from around the world available
Make your gift of a favoured bottle—whether beer, spirits at the LCBO and Vintages.
or wine—extra special by pairing it with a complementary 30 MUST-HAVES
drinking glass. Things we love for entertaining and around the house.
33 TRENDSPOTTING
Snacks are shedding their junky reputation—a host of ideas
for nutritious noshing over the holidays.
257 SOURCE RESOURCE
RECIPE INDEX
258
KITCHEN ESSENTIALS: GRAVY

260
Expand your skills or learn something new through
cooking methods, information, recipes and tips.
181

Untitled-1 1 2017-10-05 8:05 PM
VP Marketing...................................Kerri Dawson
Editor .................................................Jody Dunn
Art Directors ...................................Karen Lim, Cathy Cicchini
Senior Editor ...................................James Chatto
Food Editor.......................................Lucy Waverman
Contributing Editors.....................Charlene Rooke, Kat Tancock
Publication Coordinator ............Margot Blais
Graphic Designers.........................Wincy Law, Dominique Patafio, Pat Turbach
Production Manager ....................Mark Greene
Production Coordinator .............Judy Haverkort
Publication Assistant ..................Piper MacFadyen
Production Assistant ...................Everton Smith
Food Stylists ....................................Eshun Mott, Christopher St. Onge,
Joanne Tsakos
Prop Stylists .....................................Catherine MacFadyen, Andrea McCrindle,
Lara McGraw, Shelly Shnier
Contributors ................................... Julia Aitken, Michelle P. E. Hunt,
Anna Kohn, Signe Langford, Ann Lough,
COMING NEXT ISSUE

Crystal Luxmore, Jennifer MacKenzie,
Brenda Morrison, Eshun Mott,
Laura Panter, Michelle Rabin, Amy Rosen,
Monda Rosenberg, Christopher St. Onge,
A WISP OF SMOKE Heather Trim, Eric Vellend, Victoria Walsh,

Tonia Wilson-Vuksanovic
Smoked flavours shine in comfort food Publisher ...........................................Leslie Virdo
NEW RULES OF WINE Digital Project Management......Wayne Leek
Keep it casual!
For general inquiries about Food & Drink magazine or information about LCBO products and policy
SEOUL FOOD
please contact helloLCBO online at hellolcbo.com, or call toll-free 1•800•668•5226 or 416•365•5900.
TTY Only: 416•864•6898 or 1•800•361•3291.
Tastes of Korea For advertising in Food & Drink magazine, please contact Keystone Media, 416•224•1500 or e-mail
foodanddrink@keystonemedia.ca.
All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement.
BIG RED BARGAINS Food & Drink is published six times a year by the Liquor Control Board of Ontario. Volume 25,
Powerhouse wines at friendly prices Number 2.

Food & Drink is printed on paper that contains 10 percent post-consumer fibre.
Food & Drink is recyclable in communities participating in magazine recycling programs.
Publication Mail Agreement No. 40064521
Return undeliverable Canadian addresses to:
Food & Drink, 55 Lake Shore Boulevard East, Toronto, ON, M5E 1A4
ISSN 1195-5988
WAT C H F O R T H E W I N T E R I S S U E O F
AVA I L A B L E JA N UA RY 1 1 Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all
LCBO stores.
PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE.
Cette publication est également disponible en français.
F&D_P012_Masthead_Holiday17_v3.indd 12 2017-10-06 9:14 AM

and Chill
It’s the season to celebrate new and old relationships

with one-of-a-kind gifts and locally sourced meals in the
regions of York, Durham and Headwaters. Unique shops,
hidden food gems and historic mains streets are just
a sleigh ride away. Plan your Ultimate Holiday Adventure
at yorkdurhamheadwaters.ca.
EDITOR’S NOTES
Excitement is in the air: the with a different cut, technique, sides

holidays are upon us once again! The and wine pairings. On page 126, jazz up
moment has come to start pulling out your cookie exchange with luxury in-
the decorations and getting into the gredients that marry savoury and sweet
spirit—and to start making plans for to decadent effect. More traditionally,
entertaining. We all have our tradi- in Sweet Memories on page 191, we are
tions that must be executed exactly reviving classic desserts with festive
the same way each year, but how about flavour profiles—think Eggnog Éclairs
creating some new traditions too? This and Gingerbread-crusted Coconut
issue of Food & Drink aims to breathe Cream Pie. Finally, on page 140,
new life into your entertaining, while Entertaining with Sparkle offers a
also valuing the classics that never go New Year’s Eve menu that is sure to
out of style. impress, with each course paired with
For a fun take on a holiday dinner Champagne—perfect for a more inti-
party, see page 106 for a menu made up mate group. Then again, if getting the
entirely of appetizers. No need to worry gang together is a last-minute decision,
about filling up before dinner, this is check out our quick and easy entertain-
dinner! On page 120 we have done ing menu on page 199.
away with the dessert course and pared In our largest issue of the year,
five creamy cocktails down to just two there is of course so much more that
or three sips for a taste of something has been created with the holidays in
sweet at the end of a big meal. Speak- mind. We know you’re time starved,
ing of cocktails, we also propose add- so we asked our contributors to
ing some lighter, better-for-you options suggest gift ideas for the foodies on
to your repertoire (Good Choices on your list (page 95). We also help you
page 43) and suggest fresh twists for prepare dinner in a flash with recipes
some of the most requested cocktails at for sauces to make ahead and store
parties (Holiday Remix on page 171). (page 85), including suggestions for
If you’re looking to tweak tradition how to transform each one into a meal.
a bit more, instead of turkey consider If you devote a day early in the season,
any of our Regal Roasts on page 114. you’ll reap the rewards through to the
Each one makes for an impressive cen- new year. Do it with a friend, because
PORTRAIT BY JAMES TSE

terpiece, whether on the big day or at that, after all, is what the holidays are
any holiday dinner party. But if turkey really about.
is a must, check out Talking Turkey on We hope you enjoy the issue and
page 132 for three menu ideas, each wish you the happiest of holidays!
F&D_P014_EditorsPage_Holiday17.indd 14 2017-09-29 9:46 AM

A VQA Wine Manifesto
The problem with histor y, is that it’s in the past.

What comes nex t is much more interesting.
At least to us.
VQA Wines of Ontario isn’t just a stamp on a bot tle.

It’s an ex perience.
It’s not just about great wine.
It’s about being different.
Embracing different.
Standing out.
And standing up. For who we are.

If they think we’re craz y for mak ing wine?
We’ll show them craz y.
VQA wines from Ontario are mak ing what’s nex t in wine.
So if that means break ing rules,
def ying conventions, ex pectations,
being bold , fresh , creative,
forging our own st yle...
Then that’s what we’ll do.
We’ll do us.
We all k now where wine comes from.
So let’s see where it’s going.
Discover why international wine critics are calling Ontario

“One of the most astonishing wine regions in the world.”
A VQA Wine Manifesto
The problem with histor y, is that it’s in the past.

What comes nex t is much more interesting.
At least to us.
VQA Wines of Ontario isn’t just a stamp on a bot tle.

It’s an ex perience.
It’s not just about great wine.
It’s about being different.
Embracing different.
Standing out.
And standing up. For who we are.

If they think we’re craz y for mak ing wine?
We’ll show them craz y.
VQA wines from Ontario are mak ing what’s nex t in wine.
So if that means break ing rules,
def ying conventions, ex pectations,
being bold , fresh , creative,
forging our own st yle...
Then that’s what we’ll do.
We’ll do us.
We all k now where wine comes from.
So let’s see where it’s going.
Discover why international wine critics are calling Ontario

“One of the most astonishing wine regions in the world.”
Superb quality. Distinctive character. Exceptional value.
The finely crafted wines in our Essentials Collection
make exploring the world of wine easy.
View the entire collection of 130 proven favourites, hand-picked by our experts.
Always available. vintages.com/essentials
Approachable Merlot
27548
27548 P9 F&D Essentials Ad.indd 2 2017-10-04 4:25 PM

Shop online for
Vintages Essentials
and more
at lcbo.com
Vibrant Cab Great with grilled lamb

J. LOHR LOS OSOS MERLOT
Paso Robles, California
27516 750 mL $22.95
Medium-bodied & Fruity
Great with Spanish tapas

Popular Pinot LOUIS JADOT
BEAUJOLAIS-VILLAGES
Beaujolais, France
365924 750 mL $17.95
Medium-bodied & Fruity
Great with roast beef

BERINGER KNIGHTS VALLEY
CABERNET SAUVIGNON
Knights Valley, California
352583 750 mL $43.95
Full-bodied & Firm
Great with baby back ribs

MEIOMI PINOT NOIR
California
130138 750 mL $27.95
Full-bodied & Smooth
Crowd-Pleaser
Prices subject to change without notice. Available in Vintages locations at select LCBO stores.
27548 P9 F&D Essentials Ad.indd 3 2017-10-04 4:26 PM

START
1
prepare dough
PC® BLACK LABEL “00” FARINA 1 CUPS (325 ML) KOSHER SALT 1½ TSP (7 ML) INSTANT YEAST ¾ TSP (4 ML)
PC® CARBONATED NATURAL SPRING WATER ½ CUP (125 ML) EXTRA VIRGIN OLIVE OIL 1 TBSP (15 ML)
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spread sauce
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CHOOSE YOUR TOPPINGS

SPINACH ASIAGO PEPERONCINI SAUSAGE FIG GORGONZOLA
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•flCflflmblflflflgflfltflflhflflflfl
bake
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TENDER GREENS HERBS PC® BLACK LABEL BASIL INFUSED
Tflflflflbflbyflflfllfl,flflpinflflhflflflflflflflgfllflfl Spflinfllflflflithflflhflppflflflflflflflhfl EXTRA VIRGIN OLIVE OIL
flithflfllivflflflilflflnflfllflmflnfljfliflflfl bflflil,flpflflfllflyflflflflthymfl. Dflizzlflflflvflflfltflp.
flnflflflpflinfllflflflvflflfltflp.fl
PC® Black Label Pizza Sauce iflflmflflflflinflItfllyflflithflflflflflflflllyflflfllflfltflflflingflflfliflntflfl
flflflflflflfliflhflflflflvflflflflthfltflflflflflflvflflflflflmflflflflfllflvfltflflflflfllflfltiflnflflflfltflppingfl.
Find more ways to play at pc.ca/blacklabel #PlayWithYourFood
Untitled-2 1 2017-10-05 8:27 PM

START
1
prepare dough
PC® BLACK LABEL “00” FARINA 1 CUPS (325 ML) KOSHER SALT 1½ TSP (7 ML) INSTANT YEAST ¾ TSP (4 ML)
PC® CARBONATED NATURAL SPRING WATER ½ CUP (125 ML) EXTRA VIRGIN OLIVE OIL 1 TBSP (15 ML)
Stiflfltflgflthflflflflflflfl,flflflltflflnflflyflflfltflinflbflfllflflflingflflflflfl.flAflflflflfltflflflflnflflflil;flfltiflflflntilflflflllyflflflmbinflfl.fl
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Go beyond stretch dough

2
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pepperoni.
tflfl11-inflhfl(28flflm)flfliflfllfl,fllflflvingflthiflflflflfl1-inflhfl(2.5flflm)flbflflflflflflflflflflflflflflt.
spread sauce
PC® BLACK LABEL PIZZA SAUCE Spflflflflflflflflflflflgflnflflflflfllyflflvflflflflflflflt.
CHOOSE YOUR TOPPINGS

SPINACH ASIAGO PEPERONCINI SAUSAGE FIG GORGONZOLA
•flflPC®flBlflflflflLflbfllfl •flflPC®flBlflflflflLflbfllflPflpflflflnflini •flflChflppflflflPC®flBlflflflfl
GflillflflflflnflflMflflinfltflflfl flChflppflflflHfltflChiliflPflppflflflflinflOil LflbfllflFigflflSflfltfl
AfltiflhflflflflHfllvflfl •flflGflfltflflflPC®flBlflflflflLflbfllflAgflflfl DfliflflflFflflit
•flSliflflflflPC®flBlflflflflLflbfllfl fl36flMflnthflflPflflmigiflnflflRflggiflnfl •flflCflflmblflflflPC®flBlflflflfl
flflflBlflflflflGflfllifl •flThinlyflflliflflflflflflflfltflflnifln LflbfllflGflflgflnzfllflfl
•flThinlyflflliflflflflflflflflflnifln •flDflllflpflflflflflfliflflttflflflhflflflfl DfllflflflSflfltflBlflfl-vflinflflfl
•flSflfltéflflflbflbyflflpinflflh Chflflflfl
•flCflflmblflflflflflflflflflflmilflfl
•flGflfltflflflAfliflgflflflhflflflfl fl Itflliflnflflflflflflgfl •flSflfltéflflflflliflflflflflhflllfltfl
•flCflflmblflflflgflfltflflhflflflfl
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Bflflflflfltfl450°Ffl(230°C)flflnflpflflhflfltflflflpizzflflfltflnflflflntilflflflflfltfliflflgfllflflnflflnflflflfliflpflflnflflflhflflflflfliflflmflltflfl.fl
Garnish
TENDER GREENS HERBS PC® BLACK LABEL BASIL INFUSED
Tflflflflbflbyflflfllfl,flflpinflflhflflflflflflflgfllflfl Spflinfllflflflithflflhflppflflflflflflflhfl EXTRA VIRGIN OLIVE OIL
flithflfllivflflflilflflnflfllflmflnfljfliflflfl bflflil,flpflflfllflyflflflflthymfl. Dflizzlflflflvflflfltflp.
flnflflflpflinfllflflflvflflfltflp.fl
PC® Black Label Pizza Sauce iflflmflflflflinflItfllyflflithflflflflflflflllyflflfllflfltflflflingflflfliflntflfl
flflflflflflfliflhflflflflvflflflflthfltflflflflflflvflflflflflmflflflflfllflvfltflflflflfllflfltiflnflflflfltflppingfl.
Find more ways to play at pc.ca/blacklabel #PlayWithYourFood
Untitled-2 1 2017-10-05 8:27 PM

Untitled-1 1 2017-10-05 7:57 PM
A SPLASH OF OUZO BY J ULIA AITKEN • PHOTOGRAPHY BY ROB FIOCCA
THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH OUZO.
SAGANAKI the ooey-gooey, flaming cheese dish, named for the traditional two-handled
Greek skillet in which it’s cooked, is restaurant theatre at its best. Usually accompanied by a resounding cry
recipe on page 230 of “Opa!”—appropriately, Greek for “Oops!”—saganaki turns heads in tavernas everywhere, so its pyrotechnics
are just the thing to add pizzazz to your holiday entertaining (while being sure to take heed of the safety tips
in our recipe).
Greek brandy is the usual fuel of choice for saganaki, but the rich saltiness of the cheese goes surpris-
ingly well with the sweet licorice kick of that other Greek tipple, ouzo. The combo works so well that—with
apologies to any Greek yiayiás (grandmothers)—we break with tradition and marinate the cheese overnight
in additional ouzo for an extra layer of flavour. We like Ouzo 12 (LCBO 123133, $21.15) for its pronounced
fennel-anise taste and notes of lemon and spice.
As for the cheese, don’t be tempted to use feta (it’s way too salty). Instead, go with the Real McCoy—
Greek kefalotyri or kefalograviera. Or make like they do in Cyprus and sub creamy halloumi.
F&D_P023_CookingWithAlcohol_Holiday17_v8.indd 23 2017-10-04 6:11 PM

stlawrencemarket.com
Untitled-1 1 2017-10-05 8:14 PM

WHAT’S NEW
BY J ULIA AITKEN • PHOTOGRAPHY BY ROB FIOCCA
A WORLD OF NEW PRODUCTS AT THE LCBO AND VINTAGES.
MINT
CONDITION
Vodka Mudshake Chocolate Candy Cane
LCBO 286971, 4 pk, $12.95
As much a part of the holidays as Frosty the Snowman,

candy canes are a seasonal favourite. So it’s no surprise that
the ever-popular Mudshake vodka brand has launched
a limited-time-only candy-cane version. Like the rest of the
Mudshake family, the vodka-based, ready-to-drink bever-
age is creamy, rich and smooth. Serve straight up, over ice
or in hot chocolate.
SIMPLY
STUNNING
Louis Roederer Brut
Premier Champagne
VINTAGES 268771, $72.95
When it comes to non-vintage

Champagnes, this lovely bubbly
is a bargain, so buy two—one
for gifting, one for keeping. Its
CREAM OF THE CROP
flavours of pear, smoke and Josh Cellars Legacy Red
spice match just as happily with LCBO 507467, $17.95
grilled salmon and roast pork as You could think of this red as being the best of the best, for it blends four varietals—
with—trust us—fish and chips or Merlot, Zinfandel, Syrah and Petite Syrah—harvested from California’s premium
popcorn. And for a celebratory wine-growing regions. A dense and juicy red, it offers aromatic spice, plum and
toast, there’s none finer. blackberry aromas with flavours of dark cherry and roasted nuts. Pair with grilled
steak or roast lamb.
F&D_P025-028_WhatsNew_Holiday17_v6.indd 25 2017-09-25 1:53 PM

W H AT ’ S N E W
FROM FIRE
TO ICE
Flor de Caña Centenario 18
LCBO 486282, $79.95
Rum-lovers on your list will be thrilled

with this Nicaraguan spirit. Distilled
in the shadow of the San Cristobal
volcano, the rum is naturally aged in
bourbon barrels sealed with plantain
leaves. The region’s high volcanic tem-
peratures and tropical humidity create
a complex rum with a bold character
to be savoured in a snifter, with or
without ice.
DARK AND
DELICIOUS
Double Trouble Brewing Co.
Pecan Pie Porter
LCBO 524876, 473 mL, $3.25 HOLIDAY
MUST-HAVE
Here’s the perfect stocking stuffer
for any craft-beer enthusiast. Double Cave Spring
Trouble creates the kind of beers its Cabernet Franc VQA
two founders—Claude LeFebvre and
LCBO 523001, $17.95
Nathan Dunsmoor—love. This por-
ter, inspired by pecan pie, Claude’s Making the move from being a Vin-
favourite dessert, is a nutty, malty tages release to the always-avail-
dark ale with hints of chocolate and able LCBO portfolio, this Cabernet
coffee flavour. A great pairing with Franc is the ideal go-to red for the
deep-fried apps, soft cheese and, holidays. Gift it to the aficionados
yes, pecan pie. of rich red wine on your list, or team
its notes of cassis, plum, smoke and
mocha with a festive crown roast
of pork or rack of lamb.
F&D_P025-028_WhatsNew_Holiday17_v6.indd 26 2017-09-25 1:53 PM

W H AT ’ S N E W
WINE TO
CHILL WITH
Marius Rouge Pays D’Oc
LCBO 470096, $12.95
French wine is getting lots of blogger buzz,

largely because of new wines like this one from
an iconic Rhône Valley producer. A powerful
red with notes of coffee, tar and licorice,
a generous mouth feel and silky tannins,
it’s the wine to reach for when you just want
to kick back and enjoy a burger or steak frites.
A SURE
WINNER
Wayne Gretzky
Cream Liquor
LCBO 519298, $34.95
If you enjoyed The Great One’s
CALIFORNIA CLASSIC
No. 99 Red Cask Canadian Whisky,
you’ll love this treat. The same
small-batch spirit aged in red-
wine barrels is crafted into a J. Lohr Los Osos Merlot
creamy liquor that’s smooth and VINTAGES ESSENTIALS 27516, $22.95
refined with a pronounced whisky
flavour. Poured over ice or added The latest addition to the Vintages Essentials collection has been a Vintages
to hot coffee, it’s an unbeatable customer favourite for years. And no wonder. This Californian red is the quint-
way to end a special dinner. essential Merlot: rich, plump, silky and bursting with dark fruit flavours. While
this is a big wine, it’s smooth and a real crowd-pleaser, making it a perfect pour
for any holiday get-together.
F&D_P025-028_WhatsNew_Holiday17_v6.indd 28 2017-10-10 11:47 AM

MUST-HAVES
BY BR ENDA M ORRISON • PHOTOGRAPHY BY VINCE NOGUCHI
CREATE A GLITTERING IMPRESSION WITH THESE

PRACTICAL OBJECTS OF BEAUTY.
RED ALERT
Cherished heirloom-quality Mosser Glass Cake Stands (from $44.95) are
now produced in a rich ruby red and four sizes ranging from 6 to 12 inches
in diameter, perfect for presenting your holiday baking in a fabulously fes-
tive way. Available at Bradshaws & Kitchen Detail, Stratford (844•271•6281,
bradshawscanada.com).
BE AUTIFUL
BAUBLES
Clear fillable acrylic ornaments make
decorating easy. Simply snap open to
fill each one—10 cm in diameter—with
sweets in colours to match your holiday
décor. Cluster together for a magical
display or set one at each place setting.
Also great as party favours (3 for $12.95,
416•607•6766, orangefish.ca).
TECH THE HALLS

No more bending and twisting to get behind your Christmas tree
to turn the lights on or off! Plugged into a Wemo Insight Smart
Plug ($69.99 at Best Buy and bestbuy.ca), the lights can be con-
trolled remotely using the app on your phone. After the holidays,
use it for a lamp, so you never come home to a dark house.
SEE SOURCE RESOURCE
F&D_P030-031_MustHaves_Holiday17_v12.indd 30 2017-10-04 6:12 PM

POP OPEN!
Sparkling Champagne
Cracker Cards ($11.98 each)
pair the tradition of classic
Christmas crackers—they
create a “bang” when pulled
open and come with a paper
crown—with a holiday gift card
holder. Especially perfect for
LCBO gift cards! Available at
Town, Toronto (647•748•8696,
townthestore.com).
SE ASON ’ S GREE TING S

Spread holiday cheer with a Sentiment Wreath Hanger ($24.99)
suspended over a door. Designed to hold a 20- to 24-inch
wreath, the hammered cast aluminum hangers come with the
word “falala” in silver and “merry” in gold, available at Moss,
Toronto (416•462•9898, mossgardenhome.ca).
FESTIVE FUN
Here’s a nifty way for any bottle you take to a party to
really stand out—or wrap an assortment of these reusable
handcrafted Bottle Toppers (from $14.99 each, 416•607•6766,
orangefish.ca) around branches of your Christmas tree.
FINE LINES
Transform any bottle of wine into an object of desire by pre-
senting it in this elegant gold Diamond Bottle Holder ($48.50).
It can also be set flat to hold a vase filled with fresh flowers.
Available at Yonge Street Winery, Aurora (905•841•5552,
yongestreetwinery.com).
F&D_P030-031_MustHaves_Holiday17_v12.indd 31 2017-09-25 1:58 PM

TRENDSPOTTING
BY ERIC VELLEND • PHOTOGRAPHY BY VINCE NOGUCHI
WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.
Whether they’re made with whole grains or boosted with superfoods, snacks are shedding
their junky reputation. Here is a host of ideas for nutritious noshing over the holidays.
strong pulse
Chips made from leguminous
flours have long been a staple
in the South Asian pantry.
They’re now becoming a fix-
ture in the supermarket snack
aisle as consumers look for
healthier options. Pulse-based
chips are not low-calorie by
any means, but many of them
are higher in fibre and protein
and lower in fat than traditional
potato chips. The bulk of these
snacks don’t have any unpro-
nounceable ingredients, and
some are vegan, dairy-free
and/or gluten-free. Look for
Plentils, Harvest Snaps Snapea
Crisps—kids love them—or
tortilla-esque Beanitos.
F&D_P033-035_Trendspotting_v13.indd 33 2017-09-25 4:15 PM

T R E N D S P OT T I N G
KOMBUCHA?
YOU BETCHA! like a PRO
More than just a healthy buzzword,
While kombucha may be one of the trendiest bever-
ages around, it dates back to around 220 BC in what probiotics are live bacteria and
is now Manchuria, China. Tart, barely sweet and yeasts that are good for your body.
lightly effervescent, kombucha is made by double
They promote gastrointestinal
fermenting black or green tea. Many of its purported
health benefits have not been backed by science, but health, keep the harmful bacteria
as in all fermented foods, kombucha’s good in check, and counteract some
bacteria are great for digestion. This
functional beverage also contains ap- negative side effects of antibiotics.
proximately one-third of the calories Occurring naturally in fermented
of regular soda pop. First bottled in
1995, GT’s is the widely available
food and drink such as yogurt
pioneer in the modern kombucha (especially goat’s milk), sauerkraut,
movement—its Gingerade is ter-
miso and kombucha, probiotics
rific—and Rise from Quebec is
excellent, especially the Hibiscus can also be taken in supplement
& Rose Hips flavour. form. They’re increasingly being
used as a selling-point additive in
everything from juices (Tropicana
Essentials Probiotics) to smoothie
mixes (Organic Traditions). How-
ever you take them, think of probiot-
ics as a smart gut check.
top of the pops Lately it seems like bagged popcorn has hit the
gym to shed its greasy image for a leaner profile. Brands like Skinny Pop Popcorn
and Smartfood Delight are leading the pack, and for something different, try Living
Intentions Activated Superfood Popcorn Tandoori Turmeric, a spicy blend that
adds some major snap and crackle to its pop. Of course it’s easy to make healthy
and delicious popcorn at home.
Try these topping combinations with your next batch:

➤ Jerk seasoning and coconut oil ➤ Lemon zest, fresh thyme and black
pepper
➤ Nutritional yeast and smoked paprika
➤ Seaweed powder, sesame seeds
➤ Parmesan, chives and truffle oil and sesame oil

T:8.875”
S:8.5”
It’s watching it
drizzle over and
over again.
We get it, so we
make quality
cookware that gets it,
like pots that heat up
all over to melt
T:10.875”
S:10.5”
everything evenly.
paderno.com
Untitled-1 1 2017-10-05 8:00 PM

T R E N D S P OT T I N G
BERRY GOOD FOR YOU

Goji berries are considered a superfood for good reason: they’re low in calories, high in fibre and
loaded with vitamins A and C, beta carotene and antioxidants. Mostly sold in dried form, the
sweet-tart berries taste like a cross between a cranberry and a sun-dried tomato. They can easily
be worked into healthy snacks such as trail mix, granola bars and muffi ns. Or soak them before
blending into smoothies. Be aware that goji berries can react adversely with certain medications,
so consult with your doctor before adding them to your diet.
healthy
bar trending
HOSTING
The number of energy, protein and granola bars
on the market these days is staggering. Here are
three brands to suit most needs.
To compete with the beloved cheese-
ball and crab dip, working healthier
options into a holiday cocktail party
requires strategy. Here’s how:
➤ When assembling a cheeseboard,

use whole-grain bread and crackers
and offer a few lower-fat cheeses
such as chèvre and Cantenaar.
➤ Skip the sad crudités platter from the
supermarket, and assemble a tempting
cornucopia of colourful heirloom
carrots, radishes with their tops and
barely blanched sugar snap peas.
➤ To get more veggies on the menu,
offer a spread of Italian vegetable
antipasto or some of the wonderful
vegetarian mezes dishes from the
Middle East. Lunchroom Wholesome Pre-Workout
Treat Snack Boost
➤ Instead of baguette, use cucumber At a modest 24 grams, While Lärabars tend High in protein
slices, endive spears or small lettuce Canadian and certi- to be higher in sugar and carbohydrates,
cups as the base for canapés. fied nut-free, Made than the average en- Genuine Health
Good granola bars are ergy bar, their succinct Fermented Greek
➤ Serve a few steamed hors d’oeuvres tailor-made for the ingredient lists read Yogurt Proteins+ bars
such as edamame or these fabulous kids’ lunch box. Bo- like a haiku of whole- are also delicious,
Kim Chi Mun Doo dumplings, nus: dried vegetable someness. Think of it as especially the Cherry
and present them dim-sum style powder gives each a condensed rectangle Almond Vanilla flavour.
in a bamboo basket. bar the same nutri- of trail mix in your bag They’ll quickly refill an
ents as one serving for an emergency snack empty tank before you
of vegetables. on the go. hit the gym.

C
CM
MY
CY
CMY
K
AN LCBO ADVERTORIAL
SHARE THE JOY

THIS HOLIDAY
Every whisky has a tale to tell, but few are

as storied as the legacy of Johnnie Walker.
Why has it become the world’s most popular
whisky? As the holiday season begins, share
it around and the answer will be obvious.
26738_JW_F+D Ad_ENG_FA.indd 1 2017-09-26 10:10 AM

It was in the back of John Walker’s modest safeguarded against breakage during voyages from more than 30 distilleries across Scotland,
grocery store, in western Scotland, where the to new markets. By 1920, Johnnie Walker would he leads a team of 12 men and women who are
founder of the world’s most famous whisky be available in 120 countries, and that global committed to the pursuit of blending excellence.
first dabbled in the art of blending in the reputation has only flourished since then.
Differentiated by label colour, each Johnnie Walker
1820s. He shared this passion with his son So how does a blend manage to remain relevant blend is unique in its own right, showcasing the
Alexander, whose global ambitions took the when single malt culture seems so dominant? distinctive flavours, aromas and textures that
family’s whiskies to the far reaches of the world. Johnnie Walker has the distinct advantage of contribute to that unmistakably smooth, gently
Alexander would coax merchant captains into being made with some of the best single malts smoky Johnnie Walker personality. Taken neat,
selling shipments wherever their trade routes led, in the world — whiskies from all over Scotland, with a drop of water, a splash of mix, or in cocktails
and in time a following emerged, demand grew including Cardhu, Caol Ila, Blair Athol and both understated and extravagant, this is a whisky
and the legend took root. Cameronbridge — carefully blended to ensure that makes a statement.
The Walkers were business savvy and consistent quality and taste in every drop.
Discover it for yourself this holiday season.
recognized opportunities to set their whisky Jim Beveridge is one of only six master blenders Whether you’re entertaining or looking for the
apart. By using a diagonal label, they instantly in Johnnie Walker’s 200-year history. As the perfect gift, Johnnie Walker offers endless inspiration.
created a distinction on the shelf. The iconic custodian of an unrivalled reserve containing more For more information, visit lcbo.com/johnniewalker
square bottle was not just for looks; it also than eight million casks of Scotch whisky, drawn
JOHNNIE WALKER JOHNNIE WALKER JOHNNIE WALKER

BLUE LABEL BLACK LABEL 12 YEAR GOLD LABEL RESERVE
OLD SCOTCH WHISKY
The most prestigious of the Crafted with 18-year-old
collection features Scotland’s Savour this velvety blend of single malt whiskies, this
finest and rarest whiskies. whiskies, aged a minimum of 12 luxurious sipper is superb
years, on ice or in classic cocktails. paired with dark chocolate.
Medium & Floral
308155 | 750 mL | $300.75
Subtle & Smoky Subtle & Smoky
7880 | 750 mL | $56.95 383224 | 750 mL | $85.20
217802 | 1140 mL | $79.95
JOHNNIE WALKER RED

LABEL SCOTCH WHISKY
An approachable blend of 30
young single malt whiskies.
Great for mixing.
Subtle & Smoky
1099 | 750 mL | $29.95
26738
26738_JW_F+D Ad_ENG_FA.indd 2 2017-10-05 9:23 AM

ONTARIO
SUPERSTARS
Raise a toast to holiday cheer with
these celebrated local gems.
From sparkling stunners to crisp whites
and smooth reds, these Ontario
VQA wines always shine brightly.
INNISKILLIN LATE AUTUMN RIESLING VQA

219543 750 mL $13.95
OFF-DRY & FRUITY (M – 22 g/L)
PELEE ISLAND LOLA BLUSH VQA

450981 750 mL $14.95
LIGHT & FRUITY (D – 14 g/L)
HIDDEN BENCH ESTATE PINOT NOIR VQA

274753 750 mL $31.95
MEDIUM-BODIED & FRUITY (XD – 4 g/L)
A Vintages Essential*
PROUDLY CANADIAN
In celebration of Canada’s 150th anniversary, we’re highlighting all
of the great wines, beers and spirits produced right here at home.
STUFFED PORK
TENDERLOINS WITH
FRESH CRANBERRY COMPOTE
Scan the code for this recipe
or visit lcbo.recipes/7903
SHRIMP PUFF TOASTS

Scan the code for this recipe
or visit lcbo.recipes/7904
Featured products available at select LCBO stores.

Prices subject to change without notice.
27099
* Vintages Essentials Collection is always available at many

LCBO locations. Visit vintages.com/essentials
27099 P9 VSOWCS_F&D ENFR Ads.indd 1 2017-10-05 10:34 AM

27099 P9 VSOWCS_F&D ENFR Ads.indd 2 2017-10-05 10:34 AM
T:8.875”
S:7.625”
Get ready to head

south and focus
on your putting,
not your banking.
TD Cross Border Banking.
Whether transferring money, withdrawing cash,
paying U.S. bills or applying for credit, TD Cross
Border Banking helps make it easy for Canadians
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Untitled-1 1 2017-10-05 8:16 PM

DRINK SPIRITS
G o o d MISTLETOE
o ic es
MARGARITA
Ch
recipe on page 222
BY M IC H E LL E P. E . HU NT & L AU RA PAN T ER
P HOTO G RAP HY BY JAMES T SE
IF THE CROWD YOU’RE

HOSTING TENDS TOWARDS
HEALTH CONSCIOUSNESS,
THESE BATCH COCKTAILS
OFFER BETTER-FOR-YOU
INGREDIENTS — NOT TO
MENTION GREAT TASTES!
There is no doubt that living a healthy lifestyle is a fast-

growing trend amongst all age groups. Everyone, it seems,
is looking for ways to clean up their habits whether
through fitness fads or superfoods. When it comes to
holiday entertaining, we often neglect healthier options
in favour of rich and decadent treats, so to keep you
on track, we have devised delicious, simple and health-
conscious cocktails to serve yourself and a crowd!
F&D_P043-048_EntertainingSizeLightCocktails_v20.indd 43 2017-09-25 5:19 PM

SPIRITS GOOD CHOICES
GINGER CIDER
SANGRIA
Sangria is a great option to serve your guests but the
classic version, with red wine, brandy and sugar, can
be high in alcohol and calories. Here we have created
a sangria that packs a punch of flavour, and is light
enough to enjoy with friends throughout the holidays.
We developed the base with juices and fresh ginger,
which is known for its restorative properties and gives
us the aromatic zing we were looking for. Our version
eliminates the liquor and replaces wine with cider to
create a delicious, light and fruity sangria.
1 To a pitcher or punch bowl, add 2 cups (500 mL)
peach juice, 1 cup (250 mL) cranberry juice, 1 cup
(250 mL) lemonade, 2 oz fresh pressed ginger juice
and 4 cups (1 L) hard cider (such as Strongbow). Add
½ cup (250 mL) cranberries, 1 cup (250 mL) blueber-
ries and 1 green apple, sliced. Stir to mix. Pour into
cups with ice, distributing fruit, and garnish each with
a mint sprig.
Makes about 10 servings
4 4 F OO D & DR I N K HOLIDAY 2017

Just add ice.
Announcing the newest addition to the Gretzky lineup.
Made with Wayne Gretzky Red Cask Whisky, our finest spirits and farm-fresh Ontario cream,
this luxurious, delicious cream liquor is unlike anything you’ve tasted before.
HOLIDAY MARY
With a hearty dose of vitamins and a wonderful mouth feel,
this crowd-pleaser is perfect for a brunch or for afternoon
entertaining. You can juice the celery and add it to the bowl,
or simply chop it up finely, which adds a crunch to the cocktail.
1 To a pitcher or punch bowl, add 1½ cups (375 mL) Canadian
whisky, 5 cups (1.25 L) tomato juice, 2 to 4 tbsp (30 to 60 mL)
horseradish (to taste), ½ cup (125 mL) lemon juice, 1 tbsp (15 mL)
Worcestershire (to taste), 1 to 2 tsp (5 to 10 mL) Tabasco (to taste)
and 1 cup (250 mL) chopped fresh celery. Stir to mix. Pour into
glasses with ice, add a dash of salt to each if desired, and garnish
with a celery stalk.

Vintage 2014: Silver Medal, International Wine Challenge 2017
Vintage 2014: 87 points, Decanter Wine Awards 2017
Vintage 2012: Best Crianza Wine, The Drinks Business Masters of Rioja 2014
Now Available in the

Spanish wine section!
LCBO# 527291
HIBISCUS TEA PUNCH

Teas are high in antioxidants and big on taste, making
them the perfect addition to our cocktail lineup. Hibis-
cus tea is a beautiful hue with a fruity and floral flavour.
You can also use a tea that combines hibiscus with other
fruits such as cherry, mandarin or lemon, for a more
fruit-forward punch.
1 To a pitcher or punch bowl, add 1½ cups (375 mL)
gin, 3 cups (750 mL) chilled hibiscus tea, 1 cup (250 mL)
lemon juice and 1 cup (250 mL) Simple Syrup (recipe on
page 222). Stir to mix. Before serving, add 1 cup (250 mL)
raspberries, 1 cup (250 mL) blueberries and 2 cups
(500 mL) chilled sparkling water. Pour into glasses with
ice, distributing berries, and garnish each with a rose-
mary sprig.

THE
PERFECT
FOR
GIFT
GI
F R SOMEONE
MEONE
YOU LOVE
OR HATE...
HATE
ORR HA
HAVEN
HAVEN’T
EN T MADE
MAD
UR MIND
YOUR MMINND
UP ABOUT!
JAMES CARVER
Laphroaig® Single Malt Scotch Whisky, 43% alc/vol. ©2017 Laphroaig Import Company, Deerfield,
field, IL
2017-09-20 2:56 PM
Untitled-1 1 2017-10-05 7:58 PM
FOOD ENTERTAINING
AF TER
Midnight
BY VICTORIA WALSH • PHOTOGRAPHY BY ROB FIOCCA
AFTER YOU’VE POPPED THE CORKS FOR NEW YEAR’S EVE,

BUT NO ONE FEELS READY TO CALL IT A NIGHT, THESE
EASY-TO-PREP-AHEAD SNACKS WILL FEED PECKISH GUESTS
AND KEEP THE PARTY GOING!
Scallion Pancakes w ith

BEEF & GARLICKY CHINESE BROCCOLI
AND SOY DIPPING SAUCE
recipe on page 234
F&D_P051-056_NewYearsSnacks_v19.indd 51 2017-09-25 5:38 PM

ENTERTAINING AFTER MIDNIGHT
Sp icy Yuzu -Miso LOBSTER NOODLES

These light, refreshing and zingy noodles can 4 basil or shiso leaves, finely shredded, 3 Just before serving, toss noodles with dress-
be made ahead. That way, you’ve got a snack for garnishing (optional) ing; add lobster. Stir to coat. Divide between
ready-to-go for after you’ve rung in the New bowls, sprinkle with basil and serve.
Year. Simply pull them straight from the fridge 1 Stir miso, yuzu, mirin, chili and soy in a large
and slurp away! bowl. If making ahead, dressing will keep well, Serves 6
covered and refrigerated for up to 2 days.
⅓ cup (80 mL) white miso paste
¼ cup (60 mL) yuzu
2 Bring a large pot of water to a boil. When W H AT TO S E RV E
¼ cup (60 mL) mirin
boiling, add noodles. Cook, stirring occasion-
1 red Thai chili pepper, finely chopped Willy Gisselbrecht Tradition Gewürztraminer
ally, until cooked but still al dente, 3 to 4 min-
1 tbsp (15 mL) soy sauce VINTAGES ESSENTIALS 928390, $19.95
utes for soba or 8 to 10 for spaghetti. Drain
1 pkg (300 g) soba buckwheat noodles Pierre Sparr Crémant d’Alsace Brut Reserve
or 1 lb (500 g) spaghetti and rinse well with cold water. If making
LCBO 388603, $19.95
1½ lbs (750 g) cooked lobster, shelled and ahead, cover and refrigerate noodles for up to
cut into chunks, leaving claws intact 12 hours.

for the
INDEPENDENTLY MINDED
Available now at the LCBO

LCBO# 365312
Untitled-1 1 2017-10-05 8:02 PM

Golden Saffron,
COCONUT &
BEER MUSSELS
Fresh mussels napped in a velvety and bril-
liantly hued broth make the perfect late-night
snack. Get ahead by preparing the broth early
in the day then simply continue with step 3
just before serving.
3 lbs (1.5 kg) fresh mussels
2 tbsp (30 mL) butter
1 large or 2 small shallots, finely chopped
4 cloves garlic, coarsely chopped
1 cup (250 mL) ale
2 sprigs thyme plus more for garnishing
(optional)
¼ tsp (1 mL) ground turmeric
Generous pinch saffron
1 can (400 mL) coconut milk
1 Scrub mussels clean, removing and discard-

ing beards. Discard any that are open and don’t
close when given a firm tap.
2 Melt butter in a very large pot set over me-

dium-high heat. Add shallots. Cook, stirring
often, for 3 to 5 minutes until translucent. Add
garlic. Continue cooking, stirring often for
1 minute until softened. Pour in ale. Scrape
up and stir in any brown bits from pan bot-
tom. Add thyme, turmeric and saffron. Cook,
stirring often, until beer reduces slightly,
3 minutes.
3 Slowly stir in coconut milk. Bring to a sim-

mer. Gently add mussels. Cover. Let cook 8 to
10 minutes until mussels open. Remove from
heat. Spoon mussels into bowls, discarding
any unopened ones. Pour sauce over mussels,
leaving any sand or broken shells behind. Gar-
nish with more fresh thyme, if desired. Deli-
cious served with crusty baguette or naan for
dipping!
Serves 6 to 8
W H AT TO S E RV E
Blanche de Chambly
LCBO 927392, 6 pk, $14.30
Freixenet Carta Nevada Brut Cava

LCBO 216887, $12.95

everlasting trends
marble stone granite onyx ceramic quartz mosaic
montreal quebec brossard toronto vaughan mississauga detroit new york
ciot.com
Chicken Nuggets
WITH CILANTRO DIPPING SAUCE
The crispy texture and nostalgia factor of these 1 Prepare sauce by whirling cilantro and pars- 5 To bake, preheat oven to 400°F (200°C).
yummy bites are sure to delight your guests. ley in a food processor. With motor running, Arrange dipped chicken pieces over 2 parch
These tasty morsels can be made a few hours drop in garlic cloves. Slowly pour in oil in a ment-lined baking sheets. Brush all sides with
ahead and reheated but they’re at their best slow steady stream. Whirl in vinegar. Season oil. Bake until chicken is crisp and cooked
straight out of the fryer. with salt. Sauce will keep well, covered and re- through, 20 to 22 minutes.
frigerated for at least 12 hours.
6 If making ahead, cool completely. Cover
DIPPING SAUCE 2 For coating, place flour and salt in a shallow and refrigerate for up to 8 hours. Reheat by
1 cup (250 mL) packed fresh cilantro dish. Beat eggs in a separate shallow dish. In preheating oven to 375°F (190°C). Bake cooked
another shallow dish, stir bread crumbs and chicken on a baking sheet until crisp and warm,
½ cup (125 mL) packed fresh parsley
sesame seeds. about 8 minutes.
5 cloves garlic
3 Cut chicken into 1½ to 2-inch (4 to 5-cm)
¾ cup (175 mL) vegetable oil 7 Serve hot nuggets with dipping sauce.
chunks. Season with salt, if you like. Work-
2 tbsp (30 mL) red-wine vinegar ing with a few pieces at a time, dip and coat
¼ tsp (1 mL) salt Makes approximately 36 nuggets and
in flour then egg. Next, coat in sesame-bread
1 cup (250 mL) sauce
crumb mixture. Set on a parchment-lined bak-
CHICKEN ing sheet. Repeat until all chicken is coated.
1 cup (250 mL) all-purpose flour 4 To fry, fill a deep fryer or large deep pot with
1 tsp (5 mL) salt plus more for seasoning 2 inches (5 cm) of oil. Set over medium-high. W H AT TO S E RV E
3 eggs Heat until a thermometer reads 350°F (180°C).
Working in batches, carefully add chicken. Origin Aromatic Sparkling Wine VQA
1½ cups (375 mL) dry bread crumbs LCBO 493304, 250 mL, $5.95
Cook about 6 pieces at a time. Adjust heat
½ cup (125 mL) sesame seeds as needed to maintain temperature. Fry until
3 to 4 chicken breasts, 2 lbs (1 kg) in total
Codorníu Brut Clasico Sparkling Cava
deep-golden and chicken is cooked through,
LCBO 215814, $13.95
Vegetable oil, approx. 8 cups (2 L) for frying 5 to 7 minutes. Remove to a paper-towel-lined
or ¼ cup (60 mL) for baking baking sheet. Serve immediately.

M e e t t h e N e x t G e n e r at i o n o f W h i s k y b y G l e n f i d d i c h ® .
S K I L F U L LY C R A F T E D . E N J O Y R E S P O N S I B LY.
Glenfiddich® Single Malt Scotch Whisky is a registered trademark of William Grant & Sons Ltd
#Unlearnwhisky
FOOD TWISTS
Panettone
PERHAPS YOU’VE BEEN GIFTED WITH A
PANETTONE (OR PANDORO) THAT YOU’RE
NOT QUITE SURE HOW TO ENJOY. HEREWITH
SOME SIMPLE STANDOUT RECIPES THAT
WITH PANACHE
MAKE THE MOST OF THESE HOLIDAY STAPLES.
BY SIGNE LANGFORD • PH OTO GRA P H Y BY RO B FIO CCA
CHERRY-ALMOND
PANDORO
LAYER CAKE
recipe on page 236
F&D_P059-064_Panettone_v17.indd 59 2017-09-26 8:50 AM

TWISTS PANETTONE WITH PANACHE
GRILLED BRIE & PANETTONE SANDWICHES

WITH SPICY CRANBERRY SAUCE
If you can make a grilled cheese sandwich, you and a pinch of salt. Simmer, covered, for about about 1 or 2 tsp (5 to 10 mL) each; spread it out
can make these! Gorgeous and festively deca- 3 minutes or until berries are slightly softened. a bit. Top with the second slice of panettone.
dent, they’re perfect just as they are, for brunch
2 Turn off heat, add the cranberry sauce and 6 Keep a close eye on the heat and on the co-
or lunch—or make them more hearty with the
hot sauce, and stir to blend. Set aside. lour of the bottom of the panettone; the sugars
addition of tissue-thin slices of prosciutto or
in the bread can burn quickly. Once golden,
leftover turkey. This recipe makes enough spicy 3 Peel paper from panettone. Cut the whole about 3 minutes, flip. If all the butter has been
cranberry sauce to offer more at the table. loaf in half, vertically, down the middle. Lay the absorbed, add a little more to fry the second
½ cup (125 mL) fresh or frozen whole cranberries cut panettone halves cut- or flat-side down and side nicely. Fry until second side is golden, an-
trim off the dark, rounded top. Then continue other 3 minutes or so. Serve immediately with
2 tbsp (30 mL) white or rosé wine
to cut into six 1-inch (2.5-mL) slices on each extra cranberry sauce for dipping!
Pinch fine sea salt side. You will end up with 12 half-moon slices.
½ cup (125 mL) tinned cranberry sauce Makes 6 sandwiches and 1 cup (250 mL)
4 Cut brie into ⅛ inch (3 mm) slices (cold brie cranberry sauce
2 tsp (10 mL) sriracha, sambal oelek
or other hot Asian-style chili sauce slices more easily). Add 2 slices each to six of
the panettone slices. Don’t lay brie all the way
1 box (about 900 g) panettone
(brands vary by a few grams) to the edges of the bread, as it will melt and
W H AT TO S E RV E
ooze out.
8 oz (250 mL) brie, about 1 small round,
bloomy rind on
De Chanceny Crémant de Loire Rosé Brut
5 Add some butter to a skillet over medium LCBO 211466, $19.30
About 3 tbsp (45 mL) butter head, just enough to cover the surface of the pan
or griddle. Transfer the cheese-topped slices of Muskoka Lakes White Cranberry Wine
LCBO 621938, $18.95
1 Into a small saucepan over medium-low panettone to skillet. Add a dollop of cranberry
heat, add the fresh or frozen cranberries, wine sauce to the brie-covered bread in the skillet,

#TOKITIME
@suntorytoki
whisky.suntory.com
Suntory Whisky Toki™ Japanese Whisky, 43% Alc. / Vol.

©2017 Beam Suntory Import Co., Deerfield, IL.
2017-09-21 2:23 PM
PANETTONE WINTER SLAW

With just a little heat and time in the oven, 1 cup (250 mL) shredded red cabbage 3 To make the vinaigrette, into a large bowl
cubes of panettone— fresh or day-old — are ½ cup (125 mL) red seedless grapes, halved (this salad can be made and served in the same
transformed into a cross between slightly sweet, 2 ribs celery, finely diced bowl) add the olive oil, vinegar, mayo, salt, pep-
buttery croutons and lighter-than-air biscotti. ½ green apple, skin on, finely diced per, mint and green onion; whisk to combine.
Tossed into this festive red and green slaw
½ cup (125 mL) small cherry or grape tomatoes, 4 Add the rest of the ingredients except for
it makes for a delightfully different take on the halved the croutons to the vinaigrette, and toss well
more summery panzanella salad. A little sweet,
½ cup (125 mL) cherry or cocktail Bononcini to coat evenly.
this slaw is brilliant with poultry and pork. (cocktail size will need to be halved)
If you make extra croutons enjoy them as a light 5 Right before serving, add the croutons, toss
½ cup (125 mL) pomegranate seeds
cookie bite with a cup of tea or coffee. ever so gently just to coat with vinaigrette, and
serve immediately.
1½ cups (375 mL) 1 x 2 inch (2.5 x 5 cm) cubes 1 Preheat oven to 300°F (150°C).
of panettone Makes 4 appetizer or side-salad servings
¼ cup (60 mL) extra virgin olive oil 2 Make the panettone croutons the day be-
fore if possible. Simply lay the cubes of panet-
2 tbsp (30 mL) apple cider or white balsamic
vinegar tone on an ungreased cookie sheet and pop
into preheated oven. After about 30 minutes,
W H AT TO S E RV E
2 tbsp (30 mL) best-quality mayonnaise
turn the pieces over, return to the oven, turn Lamarca Prosecco DOC
¼ tsp (1 mL) fine sea salt the heat off and forget about them for at least LCBO 487694, $16.65
¼ tsp (1 mL) white or black pepper 2 hours and up to overnight. The longer they
¼ cup (60 mL) finely minced fresh mint leaves sit, the crunchier they’ll be. They can be made
Schmitt Sohne Mosel Gold Riesling
LCBO 233726, $9.95
3 green onions, roots and tough green tops up to several days in advance and stored in an
discarded, finely chopped airtight container.

&
Savoury organic chocolate
paired with a distinctive,
well-balanced garnet red is
a feast for the senses.
Barolo proudly
represented by
Untitled-1 1 2017-10-05 8:08 PM

PANETTONE
ORANGE-VANILLA
SUNDAE BOMBE
WITH WARM
DARK CHOCOLATE-
ORANGE SAUCE
Make this bombe the day before so it has time smoosh easily. If using gelato or sorbet, keep 6 Transfer sauce to small jug or gravy boat
to re-freeze nice and solid overnight. There in mind that they will soften faster than a high- and, starting at the centre of the top of the
is enough sauce for drizzling a little extra at quality ice cream and might not even need to bombe, slowly pour the chocolate in circles,
the table to much oohing and aahing! Garnish soften outside the freezer at all. going round and round the top, moving out to
however you please—fresh or candied orange the edges, allowing the chocolate to cascade
peel, white chocolate shavings or a little pile 3 In alternating scoops, using a flat spoon or over the sides, as evenly as possible. When
of chocolate-dipped candied orange peel from paddle, begin stuffing the centre of the panet- satisfied with coverage, garnish as desired
the chocolatier. tone with the ice creams. Make sure to stuff and pop the bombe back into the freezer for
all the way to the inside edges—don’t leave another 30 minutes or more.
1 box (about 900 g) panettone air pockets—but be careful not to overstuff or
(brands vary by a few grams) you’ll split the loaf. You may use all 4 cups (1 L) 7 Collect the chocolate sauce runoff, add it to
2 cups (500 mL) best-quality vanilla ice cream or you may need more or less, depending on any leftover sauce, and reheat just before serv-
2 cups (500 mL) best-quality orange ice cream, the size of the panettone and the size of the ing. Bring to the table to pour over individual
gelato or sorbet cavity. Stuff with ice cream right up to the servings if desired.
¾ cup (175 mL) dark or semi-sweet chocolate opening, place the “lid” back on with a gentle
chips pressing and place in the freezer for at least 8 To cut, dip a sharp knife into a tall jug of
3 tbsp (45 mL) Grand Marnier or orange liqueur 4 hours or overnight. hot water and wipe with a warm, damp kitchen
⅓ cup (80 mL) 35% cream, warmed in the towel between slices.
microwave for about 30 seconds 4 To make the warm dark chocolate-orange
sauce, set up a bain-marie or double boiler Serves 6 to 8; makes 1 cup (250 mL)
1 With a long, thin knife, cut out a cylinder over medium-high heat; bring water to a sim- chocolate sauce
from the base of the panettone, leaving a fairly mer. Into the bowl add the chocolate chips and
thick wall of panettone; about 2 inches (5 cm) orange liqueur, stirring occasionally. When
is good. Reserve the circle of bottom crust, in chocolate is melted, add cream; stir until W H AT TO S E RV E
the same way you save the lid of a pumpkin smooth and combined. Don’t fret: the choco-
jack-o’-lantern—you’ll need it again to close up late will seize up for a bit, but will smooth out Crown Royal Vanilla
the bottom once the ice cream is in there. again; just keep stirring. LCBO 476911, $29.95
2 Take ice creams out of the freezer and allow 5 Remove bombe from freezer and place it onto Ramazzotti Sambuca
LCBO 323972, $22.45
to stand at room temperature for about 5 min- a cooling rack over a plate to catch the choco-
utes or until softened enough to scoop and late sauce drips.

DRINK WINE
JUST IN case BY JAM ES CHAT TO • PHOTOGRAPHY BY VINCE NOGUCHI
A savvy assortment
of 12 wines to have on
hand over the holidays.
Feeling like a bit of

a splurge? Or are
you just looking
for a wine for every
day drinking? Our
latest mixed case offers
examples of both. We’ve
chosen six different vari
etals that have roles to
play during the festive
season, then selected a
high-end bottle and a less
pricey star that delivers
a big bang for your buck.
Sometimes the two
wines are in very dif
ferent styles—as with
our Chardonnays—but
sometimes they’re aim
ing at the same target.
In which case it can be
instructive to taste both
of them, blind, side by
side. Will the expensive
wine always please you
more? It’s a good way to
explore your own tastes
and preferences.
F&D_P067-074_MixedCaseHighLow_v24.indd 67 2017-10-04 6:43 PM

WINE JUST IN CASE
chardonnay
Chardonnay is a chameleon, showing very
different sides of its personality according
to climate and the winemaker’s whims.
Some like their Chardonnay as lean and clean as
Chablis; others want ripe, opulent, tropical fruit and
plenty of oak. For the latter group, there is Mer Soleil
Reserve Chardonnay (VINTAGES ESSENTIALS 958975,
$34.95) from the Santa Lucia Highlands in Monterey
County. This is old school Californian Chardonnay,
fermented and aged in French oak, and hitting almost
15% alcohol. Intense aromas of pineapple, guava and
caramel linger for ages.
Also from a warm climate (France’s Pays d’Oc) but
in a fresher, more laid-back style, Calmel & Joseph
Villa Blanche Chardonnay (LCBO 375071, $14.90) is
a zesty bargain offering illusions of cantaloupe and
pear and an unexpected herbal note. This is a useful
all-purpose white for a party and versatile enough to
work with most fish and poultry dishes.
$
34.95
14.90
$

WINE JUST IN CASE
$
14.95
$
19.95
$
31.95
$
52.95
pinot Gently made from Hidden Bench’s own

sangiovese
noir
organically certified, low-yield vineyards,
Hidden Bench Estate Pinot Noir VQA (VIN-
From bright, food-friendly Chianti to the brooding
TAGES ESSENTIALS 274753, $31.95) is unfiltered
might of Brunello, the Sangiovese grape maintains
but full of light and clarity. D ecant it to let
its earthy, cherry-like personality.
the black cherry and damson fruit emerge
Aromatic, subtle, and to reveal the spicy nuances of expres- Brooding? Really? Maybe “contemplative” is closer to the mark with
complex, elegant, sion that are tightly wound around the lucidly Frescobaldi’s renowned CastelGiocondo Brunello di Montalcino
Pinot is such a star, tangy core. This is a wine that repays your (VINTAGES ESSENTIALS 650432, $52.95). The 2012 is starting to come
marvellous with full attention. into its own, to the point where fresh cherry and plum are turning
grilled salmon, roast Whoever said Burgundy was challenging? into raisin and dried cherry, with a delectable sherry-like note from
duck, game birds, Albert Bichot Bourgogne Pinot Noir AOC the long barrel-ageing. Notes of anise and dried herbs also contribute
charcuterie… ( LCBO 166959, $19.95) makes it all seem so to a rich, intense, tangy flavour that lasts for minutes on the palate.
easy—a classic nose of raspberry and cherry Vinetti de Fiorini Chianti Superiore DOCG (LCBO 488577,
with a slightly woodsy undernote, friendly acid- $14.95) is simple by comparison (most wines would be) but still
ity and ripe, juicy fruitiness. The grapes grow a lovely vino with mellow tannins lurking beneath the cloak of black
on old vines which helps explain the multiple fruit and cherries. Fresh and forthright with zingy acidity, it’s great
levels of flavour that tease the palate. with pizza.

joy to your world
E XPERIEN CE THE H O LIDAY CO LLEC TI O N
Shop online at
URBANBARN.COM
Untitled-1 1 2017-10-05 8:17 PM

WINE JUST IN CASE
$
35.95
sauvignon blanc
Reach for Sauvignon Blanc when there’s asparagus
on your plate, or tomatoes, goat cheese, leafy,
herbal salads or Thai foods.
Cloudy Bay Sauvignon Blanc (VINTAGES ESSENTIALS 304469,
$35.95) is the iconic wine that first put New Zealand Sauvignon
on the world’s wine map, astonishing connoisseurs with the
vibrant intensity of its fruit. It’s still a special treat, tight, racy and
sophisticatedly multi-dimensional with layered aromas of lemon,
gooseberry and hay.
Many Sauvignons in the New (and Old) World try to imitate the
$
14.95 Marlborough style—not Château des Charmes Sauvignon Blanc
VQA (LCBO 391300, $14.95) from Niagara. The inspiration for this
wine has more to do with the Loire. Sophisticatedly understated,
it’s crisp, dry, balanced and light on its feet, with a bouquet of citrus
and grass—a refreshing taste of summer any time of the year.

EXPERIENCE EXTRAORDINARY.
There are moments in people’s lives that call for a very special as possible from the wood, so that one day, at just the right moment,
type of whisky, to be savoured during memorable occasions with we could unveil a taste experience that delights the senses.
family and friends. In the year of Canada’s 150th anniversary we
Imagine aromas of dark plum, rich vanilla and rye spiciness against
recognize that this moment has arrived.
a backdrop of toasted toffee and sweet oak. The taste sensation
With the vision that Canadian Club would be appreciated by comes in waves ranging from nutmeg and clove, to dark berries
connoisseurs around the world, our craftsmen laid down this very and savory dried fruit, with some orchard fruit highlighted by a
special whisky forty years ago. They barrelled this exceptional hint of caramelized sugar. The ultra smooth finish is warming,
liquid, then let it rest, allowing time for it to absorb as much flavour creamy and spicy sweet.
From the makers of Canadian Club, experts in rye whisky for nearly 160 years.
Canadian Club® Canadian Whisky, 40% Alc./Vol.

© 2017 Canadian Club Whisky Company, AVAILABLE NOW AT
Walkerville, Ontario, Canada.
SELECT LCBO STORES
2017-09-21 2:45 PM
WINE JUST IN CASE
Is your BBQ still fired up? Shiraz
shiraz is the sommelier’s solution for

steak or grilled lamb chops, and for
hearty meat stews and chili.
Aussie Shiraz almost defines the idea of a “big red,” but the excite-
24.95
$
ment begins when there’s more than just power at play. Two Hands
Gnarly Dudes Shiraz (VINTAGES ESSENTIALS 660043, $24.95) is a
layer cake of ripe black fruit, licorice and dark chocolate, pepper
and charcoal lifted by good acidity and tannic structure. Big, yes, and
full-bodied, but it’s taut and won’t exhaust your palate.
From South Africa, Nederburg The Winemasters Shiraz (LCBO
527457, $12.95) has a slightly lighter texture and a smoky, almost bit-
ter edge wrapped like a rope around black cherry and plummy fruit.
Serve it with roast or grilled lamb or sausages and the wine will
loosen up as the meaty fats soften the dry tannins, letting the wine’s
fruitiness take centre stage.
riesling
Always a fresh, racy aperitif,
Ontario Riesling is also a
brilliantly versatile food wine
with matches ranging from sushi
to charcuterie and roast pork.
Making Riesling is a balancing act. The

winemaker must leave a touch of sweet-
ness in the wine to counter its vibrant
acidity but without being heavy-handed, so
the character of the terroir can shine forth.
Tawse Quarry Road Organic Riesling VQA
(VINTAGES ESSENTIALS 198853, $24.50) is a
most elegant example of this legerdemain:
sweetness and tartness in perfect counter-
poise, politely allowing the subtle aromatics
$
12.95
to step into the light—mandarin, lime zest
and a hint of minerality. The grapes come
from a single organic biodynamic vineyard
in Niagara’s Vinemount Ridge VQA.
From one of O ntario’s great masters
of the variety, Cave Spring Riesling VQA
(LCBO 234583 $15.95) is reliably delicious
and beautifully balanced, offering grape-
fruit and floral notes—refreshing, tangy
and nimble.
15.95
$
$
24.50

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Offer valid November 6, 2017 to January 28, 2018.
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27524 F&D Gift Card Ad.indd 1 2017-09-26 1:22 PM

DATES BASICS
BASICS FOOD WITH DESTINY
DATES
WITH DESTINY
BY LUCY WAVERM AN
PHOTOGRAPHY BY VINCE NOGUC H I
WITH DEEP FLAVOUR AND NATURAL

SWEETNESS, DATES ADD VERSATILE
NOTES TO DISHES SAVOURY AND SWEET
CHICKEN WITH
BROWNED ONIONS
AND dates
recipe on page 242
F&D_P077-082_Dates_v28.indd 77 2017-10-04 3:16 PM

BASICS DATES WITH DESTINY
DATES grow in clusters just underneath

the fronds of date palm trees, which are believed
DATES
to have originated in Iraq. Naturally sweet, they ROLLED IN
are rich in fibre and full of antioxidants and HONEY &
PISTACHIOS
minerals including iron, calcium and potassium. recipe on page 244
Dates are a staple food in many Middle Eastern
countries and they are also widely available in DATES
STUFFED
the U.S. and Canada, with California and Florida WITH TAHINI
being the biggest producers. & ALMONDS
recipe on
page 244
POPULAR VARIETIES
It’s not always possible to know what date variety you’re buying.
However they are all interchangeable.
EDJOOL DATES
M BARHI DATES DEGLET
NOOR DATES ROASTED
have a semi-soft texture are a medium size with
DATES WITH
and caramel-like taste. soft skin and a slightly have a firm flesh
SERRANO
caramelized flavour. and are red in HAM
HALAWY DATES colour. This va- recipe on
have a thick flesh that is HONEY DATES riety is the most page 244
CHOCOLATE-
wrinkled and ranges from have soft, ruby- widely produced
COCONUT-
a yellow to amber colour. coloured skin, a in the U.S. and COATED DATES
They have a sweet taste creamy texture and is also the most recipe on page 244
not unlike caramel. a deeply sweet taste. readily available.
TIPS
DATE SHAKE
recipe on page 242 1 o remove the pit
T
from a date, make a
small cut on the end
3 It is best to store
both fresh and dried
dates in the refrig-
“ I spend time

in Palm Springs,
California, in the
and squeeze the pit
out. Alternatively,
cut the date through
erator. In an airtight
container, fresh
dates can last up
winter, which means the long side and to two weeks, while
remove pit with the dried dates can last
an indulgence of
tip of a knife. up to a year.
super rich date
shakes. Dates
grow throughout
the Californian
Coachella Valley,
2 To boost flavour
and moisture, dried
dates can be coated
in honey or soaked
4 When purchasing
dates, look for ones that
have a shiny, smooth
skin and avoid those
and Indio is the in a liquid such that appear shrivelled
date capital of
”
as tea or various or have sugar crystals
North America. types of alcohol. on their surface.

LAMB WITH
WARM SPICES
AND DATES
recipe on page 244
F&D_P077-082_Dates_v28.indd 79 2017-09-28 10:25 AM

SEARED Sea Bass WITH DATE SALSA

Mediterranean sea bass or snapper works well ¼ tsp (1 mL) ground cardamom fry until golden and crisp, about 1½ to 2 min-
for this recipe but the skin must be retained. ¼ tsp (1 mL) ground ginger utes. Flip gently and fry on second side until
The fragrant date salsa gives an exotic touch Pinch chili flakes just cooked and golden, about 1 minute. Fish
to the fish. Scrape the fish skin with the back Salt to taste
should look translucent.
of a knife to make sure it is dry enough to sear
properly. 3 Top fish with salsa and serve with Escarole
4 sea bass fillets, each 6 oz (175 g)
Salad (recipe on page 244).
DATE SALSA Salt and freshly ground pepper
2 tbsp (30 mL) olive oil Serves 4
1 cup (250 mL) chopped dates
½ cup (125 mL) chopped pistachios
1 Combine dates, pistachios, orange juice,
¼ cup (60 mL) freshly squeezed orange juice mint, shallot, orange zest, allspice, cinnamon, W H AT TO S E RV E
2 tbsp (30 mL) slivered mint pepper, cardamom, ginger and chili flakes.
1 tbsp (15 mL) minced shallot Add salt to taste. Set aside. Vineland Estates Dry Riesling VQA
LCBO 167551, $14.95
1 tsp (5 mL) grated orange zest
2 Pat bass fillets dry with paper towel, season
½ tsp (2 mL) ground allspice with salt and pepper. Heat a nonstick skillet
Château de Montgueret Crémant de Loire Brut
½ tsp (2 mL) cinnamon LCBO 217760, $19.95
over high heat. Add oil and heat until sim-
½ tsp (2 mL) ground pepper mering. Add bass fillets, skin-side down and
F&D_P077-082_Dates_v28.indd 80 2017-10-04 11:44 AM

GOOD TIMES. MADE IN ITALY.
With the Holiday Season upon us, make an impression with this authentic Italian Aperitivo. An aperitivo is a popular
Italian tradition that brings friends together to socialize. It combines delicious bite-sized food with crisp and refreshing
PERONI NASTRO AZZURRO, and is based around the value of conviviality, sharing and generosity.
FICHI AL FORNO
Baked Figs
Preparation Time: 15 mins | Serves: 8
1 pint walnuts
225g Gorgonzola cheese
Extra virgin olive oil, as required
Salt and pepper, to taste
10 Figs
Toast the walnuts and pulse in a blender and then leave
to one side.
Pulse Gorgonzola with olive oil, salt and pepper.
In a mixing bowl fold walnuts into the Gorgonzola mixture.
Cut the figs in half and smear with a dollop of the Gorgonzola
mix on one end.
Place in the oven and bake for 15 minutes at 200º C/400º F.
Drizzle with olive oil and serve.
Recipe Courtesy of Alex Pilas, Executive Chef of Eataly New York
@peroni_ca
aboutalcohol.com
Untitled-1 1 2017-10-05 7:58 PM

BEET & DATE CAKE

This cake was a winner in our test kitchen. It WHITE CHOCOLATE of the pan and a cake tester comes out clean.
has a slight earthiness that is offset by the CREAM CHEESE ICING Let cool in pans for 10 minutes. Run the edge
dates. We use the spoon-in and level-off meth- 3½ oz (105 g) chopped white chocolate, of a knife around the edges to loosen and turn
od to measure our flour and sugar in baking about ½ cup (125 mL) out onto a rack to cool.
and it makes a difference in a cake like this. ½ lb (250 g) block style cream cheese, softened
Using red beets will make the cake red. Replace 5 For icing, melt white chocolate in a micro-
½ tsp (2 mL) grated lemon rind wave-safe dish in 20-second increments, stir-
beets with carrots for another take.
ring in between, about 1 minute. Cool to room
1 Preheat oven to 350°F (180°C). Grease two
CAKE temperature. Cream the cheese, white choco-
9-inch (23-cm) round cake tins and line the
2 cups (500 mL) all-purpose flour late and lemon rind using an electric mixer
bottom with parchment paper.
¼ cup (60 mL) whole wheat flour until smooth and fluffy.
1 tbsp (15 mL) ground ginger 2 Sift together the all-purpose flour, whole 6 Spread half the icing over the first layer of
2 tsp (10 mL) baking powder wheat flour, ginger, baking powder, salt and cake, top with second layer and spread remain-
2 tsp (10 mL) salt baking soda into a large bowl. Set aside. ing icing on top. Chill until ready to serve.
1 tsp (5 mL) baking soda 3 Beat eggs in a large bowl with an electric Serves 12
4 eggs mixer. Add sugar, brown sugar, vanilla and
¾ cup (175 mL) granulated sugar grated lemon rind and mix well. Add oil in
¾ cup (175 mL) brown sugar, firmly packed a slow steady stream until well combined. Toss
W H AT TO S E RV E
2 tsp (10 mL) vanilla beets, dates and ginger into flour mixture
1 tsp (5 mL) grated lemon rind until well coated. Stir dry ingredients into wet Sperone Marsala Fine I.P. DOC Dry
1½ cups (375 mL) vegetable oil
ingredients. Divide batter between prepared LCBO 44628, $13.90
cake tins. Campari Aperitivo
4 cups (1 L) shredded peeled yellow beets
1 cup (250 mL) chopped dates LCBO 277954, $28.10
4 Bake for 35 to 45 minutes or until cake is
¼ cup (60 mL) chopped crystalized ginger deeply brown, has pulled away from the edges

Cupcake® Black Forest
is a dark, decadent red blend
from Cupcake® Vineyards.
Dripping with rich, deep flavours

of blackberry and dark cherry with
hints of mocha and spice, this wine
has a silky, luxurious finish.
Also from Cupcake®

Save $2 off Cupcake® Red Velvet
and Cupcake® Chardonnay
at the LCBO.
*Applicable only to 750 mL formats
from November 26 to December 30.
While quantities last.
CUPCAKEVINEYARDS.COM
CUPCAKEVINEYARDS_CANADA
FOOD qUICK & EASY
getting
SAUCY
BY ERIC VELLEND • PHOTOGRAPHY BY V IN C E N O GUC H I
DO YOURSELF A FAVOUR AND WHIP UP ANY OF

THESE FLAVOURFUL SAUCES —THEY KEEP WELL
IN THE FRIDGE OR FREEZER, READY TO BE TOSSED
ON A PROTEIN OR PASTA AT A MOMENT’S NOTICE.
F&D_P085-092_SaucesToStash_v15.indd 85 2017-10-04 11:33 AM

QUICK & EASY GETTING SAUCY
MOLE
tip
Since liquids
VERDE
expand in the freezer, recipe on page 220
choose a container
with 1 inch (2.5 cm)
of headroom.
SALMON & The lightest and freshest of Oax-
SQUASH aca’s seven moles, this Mexican
recipe on page 222 sauce is rich with pumpkin seeds,
bright with tomatillos, and fragrant
with cilantro. It pairs beautifully
with fish, vegetables and all the
white meats.
TURKEY
recipe on
page 220
PORK
CHOPS
recipe on page 220
TRY IT WITH
SALMON & SQUASH The one-pan TURKEY With Mole Verde in your freezer, PORK CHOPS Thick loin chops are
supper gets a serious upgrade with Mole leftover turkey can be transformed into a juicy seared in a hot pan then finished in a simmer-
Verde. Cool cilantro flatters the sweet squash, filling for an impromptu taco night. Chop some ing bath of Mole Verde. At first glance it may
and tangy tomatillos cut through the rich fish. onion, break out the hot sauce, and ring the seem like a lot of sauce until you’re staring
A slice of lime adds a final hit of citrus. dinner bell! longingly at a clean plate.
F&D_P085-092_SaucesToStash_v15.indd 86 2017-09-26 6:16 PM

Untitled-1 1 2017-10-05 8:06 PM
RIGATONI
recipe on page 218
tip
To minimize freezer
burn, press a piece of
plastic wrap against
the surface of the
sauce.
BUNS
recipe on page 218
PULLED
BEEF
RAGU
recipe on page 219
The classic Italian pot roast brasa-

to al Barolo turns into a magnifi-
cent meat sauce with aromatic
vegetables, sweet tomatoes and
wintery herbs. Yielding a triple
batch of sauce, it’ll ensure that
POLENTA
pasta night will never be the same.
recipe on page 218
TRY IT WITH
RIGATONI Fat tubes of rigatoni are a nat- BUNS This Italian sauce gets an American POLENTA Sauce becomes stew when it’s
ural fit with the hearty ragu, while a few knobs vacation in these next-level Sloppy Joes. Served served on a plush bed of creamy polenta. En-
of sweet butter act like conditioner to make on toasted burger buns, the rich, tender meat riched with butter and boosted with Parmesan,
this dish shine. It will be hard to go back to is balanced by crunchy slaw and spicy barbe- the savoury cornmeal porridge is an excellent
Bolognese. cue sauce. alternative to mashed potatoes.

Train Ad.Sept.19.17.ai 1 2017-09-19 11:58 AM
WHEN YOU BREW THE BEST COFFEE,

WORD GETS AROUND. ™
Parry Sound Trestle Bridge
TM
1 0 0 % C E RT I F I E D • H A N D C R A F T E D
muskokaroastery.com
MASTER
CURRY CHICKEN tip
SAUCE
Clearly label and
recipe on page 220 date each sauce with
masking tape and
recipe on page 220 a black permanent
marker.
This amazingly simple curry base

will make you forget about take-
out from your local Indian joint.
With a few subtle tweaks at
dinnertime—be it coconut milk
or fresh herbs—it will yield deli-
ciously diverse results.
SHRIMP
recipe on page 220
TOFU & PEAS

recipe on page 220
TRY IT WITH
TOFU & PEAS A spin on the classic CHICKEN Tender chunks of chicken thigh SHRIMP With a couple of pounds of peeled
matar paneer, tofu provides a blank slate for simmer away, turning the curry sauce into and deveined shrimp and five minutes of cook-
the piquant sauce, while tender peas lend their gorgeous gravy that will require extra rice ing time, you’ve got curry in a hurry. A slick of
sweetness. A splash of cream is the rug that to savour every last drop. A flurry of chopped coconut milk lends it tropical flavour and soft-
ties the room together. cilantro gives it a final herbaceous hit. ens the edgy spices.

SIGNATIO
DE
N
OTECTED
OF
ORIGI
PR
N
• •
tip
Pour sauce into a
large freezer bag and
freeze horizontally
on a tray for easy
stacking.
PEROGIES
recipe on page 218
PAPPARDELLE
recipe on page 218
MUSHROOM
SUGO
recipe on page 218
Like a meat sauce for vegetarians, chewy mush-

rooms are slowly simmered in Marsala, vege-
table stock and dried porcini broth. This sugo
doubles as a gorgeous gravy for roast chicken,
turkey or beef.
TOFU
recipe on page 218
TRY IT WITH
PEROGIES There is nothing wrong with TOFU Seared slabs of firm tofu are smoth- PAPPARDELLE Glistening in a buttery,
perogies pan-fried in butter. But perogies in ered in mushroom sugo for a memorable veg- umami-packed sugo, wide ribbons of pasta
mushroom sugo? Now we’re talking major-league etarian main. Nutty brown rice is the ideal wrap their tendrils around meaty mushrooms.
dumplings. Just about any flavour of perogi will starchy side, and an enoki garnish keeps the Pass the Parm, but go easy or the cheese will
work, and don’t skimp on the sour cream! fungi theme. bully the sauce.

FOOD GIFTING
FOODIE
FINDS BY B RENDA M ORRISON • PHOTOGRAPHY BY VINCE NOGUCHI
If you’re stumped about what to give the foodie in your life, read on for our contributors’
top picks of edible and kitchen-related gifts they love to give—and receive!
On these pages you’ll find a bevy of tasty treats, epicurean essentials and inspired ideas to delight all tastes, from the rare and unusual
to the fabulously festive. With this collection of local sensations sourced from around the province, along with exotic imports from as far away
as Argentina and Cambodia, we make it easy to prepare for a busy season of gift giving, planned gatherings and even spontaneous celebra-
tions. We offer options on where to buy: shop online, support independent retailers or head to your local grocery store. Plus we’ve showcased
items to have on hand through the holidays, so you can spend more time with friends and family and less time shopping for them.
F&D_P095-102_FoodieGifts_v31.indd 95 2017-09-27 9:25 AM

GIFTING FOODIE FINDS
PREMIUM
1
2
PRESENTS
For the cook who has
(almost) everything
and foodies who think
they’ve tried every-
thing, these rare and
unique finds make gift-
giving easy.
1 From James Chatto, Senior

Editor: Aceto Niagara’s Icewine
Vinegar ($25, 200 mL) is a rich,
flavourful alternative to Balsamic.
FoodiePages.ca.
3
2 From Catherine MacFadyen,
Prop Stylist: Formaticum
Cheese Papers ($12.95,
15 sheets and labels) are a
premium solution for preserv-
ing the flavour and quality of
leftover cheese. Bradshaws &
Kitchen Detail, 844•271•6281,
bradshawscanada.com.
3 From Lucy Waverman, Food

Editor: Marina Del Rey’s Argen-
tinian Red Shrimp ($10.99, 300 g
bag) will impress seafood lovers
with their lobster-like taste and 4
texture. Loblaws.
4 From Tonia Wilson, Recipe

Developer: Bottarga ($109,
250 grams), a Mediterranean
delicacy of salted, cured fish
roe. Pair with a flat rasp to grate
over pasta in place of Parmesan.
877•BELUGA4, caviarcentre.com.
5
5 Can’t decide? Toronto’s Best
Restaurants Gift Box ($90) is an
exclusive collection of signature
ingredients and recipes from
some of the city’s top kitchens.
FoodiePages.ca. Basket not
included.
6 From Eric Vellend, Recipe

Developer: Make a mixologist
merry with a jar of Luxardo,
the original maraschino cher-
ries ($17.99, 400 g). A product
of Italy, they are the Ferrari
of cocktail cherries. Cocktail
6
Emporium, 647•727•3600,
cocktailemporium.ca.

WELL- EQUIPPED FROM
$23,695*
“IT’S HARD TO KEEP

A CROSSTREK CLEAN
WHEN IT’S SO MUCH FUN
GETTING DIRTY.”
THE ALL-NEW 2018 CROSSTREK loves getting dirty, with X-Mode† to handle
challenging inclines and declines, and standard Subaru Symmetrical Full-Time
All-Wheel Drive to handle pretty much anything else. Add in high ground clearance
with a low centre of gravity and your Crosstrek is up for fun, wherever it leads.
Learn more at subaru.ca/crosstrek
*MSRP of $23,695 on 2018 Crosstrek Convenience 6MT (JX1 CP). MSRP excludes Freight & PDI of $1,725. Taxes, license, registration and insurance are extra. $0 security deposit. Model
shown is 2018 Crosstrek Limited Package CVT w/ Eyesight (JX2 LPE) with an MSRP of $33,195. Dealers may sell for less or may have to order or trade. Prices may vary in Quebec. Vehicle
shown solely for purposes of illustration, and may not be equipped exactly as shown. See Owner’s Manual for complete details on system operation and limitations. †X-MODE™: Equipped
in CVT models only. EyeSight is a driver-assist system which may not operate optimally under all driving conditions. The driver is always responsible for safe and attentive driving. System
effectiveness depends on many factors such as vehicle maintenance, and weather and road conditions. See Owner’s Manual for complete details on system operation and limitations. See
your local Subaru dealer for details. Crosstrek and Subaru are registered trademarks.
Untitled-1 1 2017-10-05 8:15 PM

SWEET
TREATS
The holidays are a
time to indulge. Here
are some scrumptious
treats to serve guests,
tuck under a tree or
indulge on your own.
2
1 From Eric Vellend, Recipe 1

Developer: A profound taste
experience for any hot cocoa
lover, Soma’s Drinking Chocolate,
including Maya Chili & Spices
($15, 200 g) can be served in
shot glasses or blended with
milk in a mug. 416•815•7662,
somachocolate.com.
2 From Cathy Cicchini, Co-Art

Director: Make spirits bright
with a colourful sampling of
Nadège Chocolate BonBons
3
($22, box of 9). 416•368•2009,
nadege-patisserie.com.
3 From Charlene Rooke, Con-

tributing Editor: Kinsip Whisky
Barrel Aged Maple Syrup ($22.95,
375 mL) from Prince Edward
4
County, deserves a spot at the
breakfast table on Christmas
morning. kinsip.ca.
4 From James Chatto, Senior

Editor: A French delicacy and
holiday tradition, Marrons
Glacés ($41.95, box of 8) are
exquisite candied chestnuts
with a subtle hint of vanilla.
dolcegourmando.com.
5 Also from Eric Vellend: A rich,

creamy alternative to ice cream,
Oat & Mill ($10, 500 mL) is a
gluten-free non-dairy frozen treat
in flavours including Chocolate
Mint and Coffee Biscotti.
oatandmill.com.
6 From Lucy Waverman,

Food Editor: BOOM Candy
offers a mesmerizing array of 6
sweet treats—chewy, crunchy,
sour, gummies—in quantities
from small $3 loot bags to 1 kg
bulk size, along with special
holiday gift boxes. 416•800•4314,
BOOMcandy.com. 5
F&D_P095-102_FoodieGifts_v31.indd 98 2017-09-26 7:57 PM

KIND
GESTURES 2
Small in size, these in-

spired ideas are ideal
for stocking stuffers, 1
a year-end thank you,
gift exchanges or sim-
ply just because.
1 For an introduction to
Sloane Fine Tea Merchants:
Mini caddies, including the
Celebration Medley ($9.50,
30 g) with notes of cinna-
mon, clove and nutmeg. 3
sloanetea.com.
2 Kikkerland’s Vintage Stream-

line Kitchen Timer ($30) adds
a retro touch to any kitchen.
Juxtapose, 416•324•8333,
juxtaposeannex.com.
3 For Tea Drinkers: Make an

impression with the Floatea
Deluxe ($25), a floating tea egg
for steeping loose leaf tea. 4
shopAGO, 877•225•4246,
shop.ago.net.
4 From Eshun Mott, Food

Stylist: DRØM pepper, excep-
tional organic peppercorns
from Cambodia. Red ($14.95,
35 g) for moderate heat and
Black ($11.95, 35 g) for more of
a kick. drompepper.com.
5 Microplane’s Cube Grater

($19.95) grates, measures and
stores with three blade styles.
microplane.com.
6 From Tonia Wilson, Recipe

Developer: Choose from her 5
very own small-batch brü
mustards ($6, 250 mL), each
inspired by a different beer
style. brumustard.com. 6
F&D_P095-102_FoodieGifts_v31.indd 100 2017-09-26 7:58 PM

Untitled-1 1 2017-10-05 8:15 PM
FRESH
FINDS
Whether from your
kitchen, a bakery or
even a greenhouse,
fresh fare is always
well received.
1 From Monda Rosenberg,

Recipe Developer: Arrive with
a fresh Rosemary Tree, a fabu-
lously fragrant and practical
present for any cook. Loblaws.
2 Warmed up in your oven,

Pane Fresco’s Tuscan-style
Grape Harvest Schiacciata
(pronounced ski-a-chat-a)
is delicious with wine and 3
brie ($10.49). Fortinos (select
locations).
3 Sweeten someone’s day with

a gift box of Robyn’s Cookies,
filled with festive gingerbread,
outrageous chocolate chip
cookies and their uniquely 4
original Junk in the Trunk
shortbread. 416•489•8497,
robynscookies.com.
5
4 From Heather Trim, Recipe
Developer: Fill glass jars with
homemade Maple Ginger
Granola—each wrapped inside
a pretty tea towel. (recipe
online at foodanddrink.ca.)
5 From Cynthia David,

Contributing Writer: Organic
and nutritious, a pot of
Greenbelt Microgreens’ Living 6
Lettuce ($4.99). Harvest whole
for a salad or pick the outer
leaves for turkey sandwiches.
greenbeltmicrogreens.ca.
6 From Amy Rosen, Recipe

Developer: When it comes
to Rosen’s Cinnamon Buns
($22 for 6), the more the mer-
rier! 416•534•2856, foodora.ca.

T:8.875”
S:7.625”
8 YEARS
OF CRAFTSMANSHIP
F O R A R E F I N E D TA S T E .
Crafted first in 1862, BACARDÍ 8 AÑOS is aged under the
Caribbean sun for a minimum of 8 years.
The result is a complex and layered rum, with each batch
hitting the right notes of oak, apricot, nutmeg
and butterscotch. This amber sipping rum is perfect for
special occasions. It can be served on its own or as the base
for outstanding cocktails such as the Rum Old Fashioned.
T:10.875”
S:9.625”
BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS
OF BACARDÍ & COMPANY LIMITED. LIVE PASSIONATELY.
Untitled-1 1 2017-10-05 7:58 PM

F&D_P104-105_Thematic_Holiday17_v3.indd 104 2017-10-04 11:55 AM
HOLIDAY
Here come the holidays and it’s time to party! To help you plan
your entertaining, we’ve come up with some deliciously original
ideas and adaptations, starting with recipes for an array of great
hors d’oeuvre that work beautifully on their own or combine into
an exciting menu of small dishes. Keeping things small, our mini
cream cocktails may be just what you need instead of dessert. And
Christmas wouldn’t be complete without a batch of homemade
cookies—ours are decidedly deluxe!
As an alternative to turkey, we have a choice of regal roasts—
each one destined to be the dazzling centrepiece of any feast. Or if
you can’t do without the bird, check out our three imaginative twists
on turkey dinner, with wines to match. If ever there is a time for
PHOTOGRAPHY BY ROB FIOCCA
pushing the boat out, it’s now, and any glamorous launch calls for
Champagne. Or five Champagnes, paired with a menu of spiced-up
dishes! And for evenings that need something simple and hearty,
we’ve gathered just the right recipes to welcome you in from the cold.
Let the festivities begin!
106 AN APPETIZING SUPPER | 114 REGAL ROASTS

120 SMALL SIZE, BIG FLAVOUR | 126 GLAMMING IT UP | 132 TALKING TURKEY
140 ENTERTAINING WITH SPARKLE | 148 COMING IN FROM THE COLD
F&D_P104-105_Thematic_Holiday17_v3.indd 105 2017-09-26 8:02 PM

F&D_P106-113_ChristmasAppetizerMenu_v23.indd 106 2017-09-26 8:10 PM

Appetizing
An
supper
BY CHRISTOPHER ST. ONGE • PHOTOGRAPHY BY JAM ES TSE
Hors d’oeuvre can be so tempting and varied that we’ve

dreamed up an entire dinner composed of them—seven heartier appetizer
Jt's
“courses” to choose from, for a fun and novel dinner party.
so easy to reach into the gro- will get to enjoy both the company and
cer’s freezer for pre-made the praise.
appetizers during the hectic holiday Cooking up the whole menu will feed
season, but homemade can be so much 12, but omitting some and picking your
more exciting. Explore a few new flavours favorites can feed smaller groups. And of
and a great idea or two with a special course you can serve just one as an opener
meal made of small bites. Unlike a formal to any of your special meals, or even serve
sit-down with the usual anxiety of timing the cheese course as a spectacular finale
everything just right, a lunch or dinner to your Christmas dinner.
of appetizers allows for much to be made To help set the mood for this dinner
ahead of time. Your guests will be reward- party with a twist, visit l cbo.com/appetizers
ed with a succession of great flavours and for an eclectic seasonal playlist curated by
conversation-starting surprises while you music columnist, Ann Lough.

Silken Goulash
with Gouda Crisps
recipe on page 250

Fig, Chèvre &
Ham Galettes
recipe on page 251
Warm Smoked
Trout Pots
recipe on page 246

Red-Wine-
Braised Beef in
Potato Skins
recipe on page 250
Betel Leaf & Pork

Satay Bundles
recipe on page 248

Curried Chicken on
Coconut Rice Cakes
recipe on page 246

Cheese “Cake” with
Dried Fruit Compote
recipe on page 248


F&D_P114-119_RegalRoast_v22.indd 114 2017-09-26 8:21 PM

REGAL
ROASTS BY J ENNIFER M ac KENZIE • PHOTOGRAPHY BY ROB FIOCCA
THIS TIME OF YEAR CALLS FOR WOWING YOUR

DINNER GUESTS WITH AN IMPRESSIVE CENTREPIECE
ROAST—AT ANY FESTIVE DINNER PARTY OR
FOR SWITCHING THINGS UP ON CHRISTMAS DAY.
ENTERTAINING during the holiday season is the time to pull out all the stops and, whether
you’re feeding a crowd or a smaller group, a centrepiece roast elevates your meal to royal
status. From a sophisticated crown roast of lamb, to an impressive crown roast of pork,
or a decadent rack of veal or venison, each with accompaniments, this collection of recipes
offers a selection to suit any festive occasion.
The real beauty of these roasts is that they are no more difficult to make than any
other roast and require minimal equipment—just a sturdy, shallow roasting pan, a wire
rack that fits in the bottom (for those calling for it) and an accurate digital thermometer
and you’re all set. One caveat: most of these cuts require placing a special order, so plan
ahead and call your butcher well before your dinner party.

BERBERE-RUBBED
CROWN ROAST OF LAMB WITH
FRUITED COUSCOUS
recipe on page 256

PORCINI-DUSTED
ROAST RACK OF VEAL
ON RATATOUILLE
VEGETABLES
recipe on page 254

GINGER-CITRUS-BRANDY
BRINED & GLAZED CROWN
ROAST OF PORK
recipe on page 255

FENNEL & PEPPERCORN
RACK OF VENISON
WITH PICKLED FIGS
recipes on pages 256 & 257

Salted Caramel
Hot Cocoa
recipe on page 234
Baileys Salted Caramel liqueur (LCBO 400259, $30.95)

and a touch of bourbon flavour this seriously delicious hot chocolate.
Purchase non-Dutched cocoa, labelled “natural,” for this recipe. Its acidity
balances the wicked richness of the liqueur.
F&D_P120-125_CreamyCocktails_v23.indd 120 2017-09-26 8:26 PM

SMALL SIZE,
Big Flavour
BY CHRISTOPHER ST. ONGE • PHOTOGRAPHY BY JAM ES TSE
SPINNING OFF THE TREND OF TINY DESSERTS,

THESE CREAMY COCKTAILS SATISFY A SWEET TOOTH
IN JUST TWO OR THREE SIPS.
SOMETIMES TOO MUCH is just that. A big, rich, sugary dessert can be the last thing you want
after an epic meal, and the holidays are nothing if not one epic meal after another. Consider
a different way to satisfy that longing for something sweet. Here, five small after-dinner drinks
show they’re worthy of taking dessert’s place at the table.
There’s a creamy, on-trend salted hot cocoa, a burnt honey-laced cocktail with a welcome
bitterness, and a hint of the tropics in another. And because we know that more than a few of
you fancy chocolate, there’s one served in an edible chocolate cup, plus even the usually cloying
eggnog takes its turn impressing in a light, mandarin-scented sipper. The best part? They’re
as easy to make as they are delicious.

Mandarin Eggnog
recipe on page 234
Eggnog, though delicious, can be too rich for some. Shaking it

with ice and mandarin peel makes it both lighter and livelier. Then rum
and Grand Marnier (LCBO 1784, $48.45) gild the lily.

The Choco-Chata
recipe on page 234
RumChata (LCBO 380865, $30.05)

is a creamy, mildly spiced rum liqueur that’s
low in alcohol, making it a great mixer.
It’s especially delicious paired with
crème de cacao and brandy. This more-ish
cocktail is totally next level served in an
edible dark chocolate cup.

Bee’s Dream
recipe on page 234
Simple syrup is just that—simple and one-dimensional.

Syrup made from deeply caramelized honey for this cocktail is
a whole other thing. Toast your almonds for the rim for 10 minutes
in a 375°F (190°C) oven before finely grinding them.

Tropical Holiday
recipe on page 234
Serve your guests unexpected holiday

flavours with this rich, coconutty drink. Citrónge
Lime (LCBO 439539, $33.95) is a premium
tequila-based lime liqueur with a gorgeous
candied-lime flavour.

SAFFRON
RUGELACH
recipe on page 240
F&D_P126-131_LuxeChristmasCookies_v20.indd 126 2017-09-26 8:57 PM

GLAMMING
IT UP BY M ONDA ROSENB ERG • PHOTOGRAPHY BY JAM ES TSE
THESE LUXE COOKIES MAKE DECADENT ADDITIONS

TO YOUR HOLIDAY BAKING REPERTOIRE, MARRYING SAVOURY
WITH SWEET TO A SOPHISTICATED END.
’TIS THE SEASON to deck the halls, pull at Rideau Hall in Ottawa. Thumbprint
out the best china and silver and fill the cookies are filled with caviar for posh
cookie jar with your most indulgent treats. savoury nibbles to offer with cocktails.
Here we’ve taken our most-loved holiday Gingerbread gains a decadent depth of
cookie classics, including shortbread and flavour beyond sugar and spice when
gingerbread, and upped the ante with op- laced with Courvoisier, and our Ontario
ulent ingredients—from the world’s most icewine marries beautifully with dark
expensive spice to caviar and Cognac. chocolate for irresistibly extravagant
Classic buttery rugelach is lifted dark-chocolate truffles.
to luxurious levels with fragrant saf- So why not give the season’s offerings
fron. We subbed sumptuous foie gras for a lift this year: they can be not just naughty
some of the butter in melt-in-your mouth and nice but glamorous, too. Even Santa
shortbread, inspired by the ones served will be impressed!

COURVOISIER
GINGERBREAD
recipe on page 238

DARK CHOCOLATE
ICEWINE TRUFFLES
recipe on page 238

CAVIAR COCKTAIL
COOKIES
recipe on page 236

FOIE GRAS SHORTBREAD
(RIDEAU HALL STYLE)
recipe on page 240

F&D_P132-139_TurkeyThreeWays_v29.indd 132 2017-09-27 8:01 AM

talking
turkey RECIPES BY AMY ROSEN • PAIRINGS BY JAMES CHATTO
PHOTOGRAPHY BY DARREN KEM PER
If tinkering with the traditional turkey dinner appeals, we present

three very different cuts, techniques and presentations—
each accompanied by two sides and matched wines—that offer
mouth‑watering flavours for any sized crowd.
THE CANADIAN FAMILY doesn’t look core. And they’re so easy to prepare that
quite the same as it once did. Or rather, the holidays will be your jolliest in years.
we’ve grown up enough to realize the So let’s toast turkey time! But what
supposed Norman Rockwell ideal doesn’t kind of wine shall we choose for that toast?
actually reflect our reality. And that’s a Red, white, rosé? The holiday bird is fa-
good thing. We are all connected by food mously versatile. It’s the other flavours
and love, and the holidays are a perfect and textures in the recipe that help us de-
time to come together and celebrate both. cide. Finding one wine that will work mag-
Here, we present three feasts, one that’s ically with every single thing on the plate
for two to four people, another for four to is asking a lot, so pick out a couple of the
six, and another for eight to ten. What they most powerful elements on the plate (a fla-
all share are fresh takes on tradition with vourful sauce, perhaps, and one or two of
the simplest expression of turkey at their the side dishes) and concentrate on them.
SEE SOURCE RESOURCE

1
The apricot-mustard glaze on the turkey breast hides a secret—a layer of
garlic and herbes de Provence under the skin. Roasted Brussels sprouts
with a hint of chili and a bulgur wheat pilaf spiked with dried cranberries
provide a delectable array of accompanying flavours and textures.
DINNER FOR TWO recipes on page 216
ot,
Carr erry
b
Craned
& R ulgur
B
f
Pila
S p ic y
Roasted
Brussels
Sprouts

Roasted
Apricot-
M u st a r d
Turkey
Breast
What Wines to Serve…

This is a hearty menu with a touch of spice on the Brussels sprouts and sweetness creeping in from pomegranate
molasses and apricot preserves. If we’re going with white, it’s going to have to be a robust wine with a fairly full
body and a hint of sweetness of its own. The rosemary and lavender fragrance of the herbes de Provence sets
me off down the aromatic path towards Viognier, a grape renowned for having the scent of spicy apricots. It’s a
toss-up between Yalumba Y Series Viognier (LCBO 470062, $13.95) with its exotic ginger, honeysuckle and floral
notes, and the slightly drier Laroche Viognier de la Chevaliere (LCBO 377622, $12.95), all apricots and star fruit.
And don’t discount a ripe, sturdy South African Chenin Blanc like The Pavillion (LCBO 281311, $10.95) with its melon,
peach and kiwi flavours and prickle of nutmeg.

Turkey Roulade
with Chestnut Stuffing
& Brandy Gravy

What catches the wine-pairer’s eye about this recipe? Chestnuts and thyme in the stuffing; brandy and thyme in the
gravy; the different kinds of earthiness that lentils and root vegetables bring. You can almost smell the dried herbal
garrigue undergrowth of the south of France or Spain and taste the earthy warmth of Grenache or Tempranillo.
A generous, medium-bodied red should suit the textures and flatter the dish without trying to overpower it. From
France’s vast southern Rhône vineyards, Brotte La fiole Côtes du Rhône (LCBO 293498, $16.60) fits the description
nicely, politely echoing the conversation of the ingredients on the plate. Rioja Bordón Gran Reserva (LCBO 428060,
$25.60) takes a more forthright approach, with a darker, deeper personality and a hint of the barnyard behind the
black and red berry. Something in the wine reaches out and grabs the chestnuts in the stuffing.

2
A roulade looks so elegant when the moist, glistening turkey breast is sliced, revealing the
layer of aromatic stuffing that lies at its heart. This dish is rich in the seasonal flavours of chestnuts,
root vegetables and lentils, while brandy and Dijon mustard add extra zest to the gravy.
A FRENCH TWIST
recipes on page 215
Warm Green
Lentils

3
A classic roast bird, cooked in the simplest way imaginable,
leaves time for some yummy extras—a fresh side of lettuce, peas
and green beans, a marshmallow-crusted sweet potato kugel
and finally, instead of cranberry, a glossy sour cherry sauce.
THE MODERN
TRADITIONALIST
Bibb & R
ad
Salad wiitcchio
Peas and h
Beans
S ki l l et
ato
Sweet Pot ronzed
B
Kugel with allows
Marshm

Perfect No
-baste
Roast Turke
y with
Sour Che
rry Sauce

Turkey prepared in a more traditional way struts back and forth, this-way-and-that, on the bridge between red and
white wine, equally at home with a big juicy Chardonnay and a lighter red such as Pinot Noir. Sometimes it’s easiest
to put both on the table and let guests compare and decide for themselves. The bird’s accompaniments also play
a role, especially if there’s sweetness on the plate, which can make a very dry wine taste thin. Here, sweet potato
and marshmallow might favour a ripe, oaky California Chardonnay such as Toasted Head (VINTAGES ESSENTIALS
594341, $18.95), which brings a virtual tropical fruit salad to the table. The sour cherry sauce, on the other hand,
favours a fruity Pinot from a warmish climate. Wolf Blass Yellow Label Pinot Noir (LCBO 611509, $17.95) has elegance,
length and food-friendly acidity behind fresh bramble and cherry. Aquinas Pinot Noir (LCBO 277657, $19.95) from
California seems more lush, its red fruit shot through with chocolate and vanilla.

F&D_P140-147_ChampagneMenu_v21.indd 140 2017-09-27 9:33 AM

ENTERTAINING
WITH
SPARKLE
REC I P ES BY LU CY WAVERMAN ANYONE LUCKY ENOUGH to have been invited
PAI RI N G S BY JAMES C HAT TO
P HOTOG RAP HY BY ROB F I OCCA
to dinner by one of the great Champagne h ouses
will leave the table in the sure knowledge that
serving nothing but bubbly with a meal is not
CHAMPAGNE LENDS only possible, but also a wonderful idea. It’s an
ENCHANTMENT TO extravagant undertaking, so getting the matches
right is important, especially when the dishes
ANY OCCASION. THIS are boldly imaginative.
LAVISH DINNER, IDEAL Champagne has an interesting relationship
with spicy food. It’s a brilliant wine with Canton-
FOR NEW YEAR’S EVE, ese and mildly spiced Southeast Asian dishes,
PAIRS A DIFFERENT but it comes undone if the chili heat is turned up
too high. Luckily, this menu keeps everything at
CHAMPAGNE (AS WELL a level of spiciness that is very well suited to the
king of bubblies, while the variety of dishes lets
AS A MORE BUDGET-
us experience a range of different Champagne
FRIENDLY SPARKLING styles, from bone-dry to lusciously sweet.
Visit lcbo.com/sparkle for a playlist of jazzy
WINE OPTION) WITH takes on seasonal songs, curated by music colum
EACH COURSE. nist Ann Lough.

DEVILLED
DEEP‑FRIED EGGS
recipe on page 224

ZESTY FISH ON
POTATO CHIPS
recipe on page 224

SHRIMP COCONUT
BISQUE
recipe on page 222
F&D_P140-147_ChampagneMenu_v21.indd 144 2017-10-10 2:22 PM

ASIAN-SPICED CHICKEN
WITH BROCCOLINI AND
MUSHROOM-FRIED RICE

PINE NUT TART WITH
CANDIED LEMONS
recipes on page 224

CHAMPAGNE PAIRINGS
Serve all these wines at around 50°F (10°C). Keep them cool in an ice bucket.
Champagne Tarlant Brut Reserve LCBO 325167, $43.95
Start the evening with this complex grower’s Champagne as a crisp, racy aperitif, then carry it forward as a companion for the Devilled Deep-Fried Eggs. It will
cut through their richness like a blade but offers more than mere refreshment, bringing all sorts of nuances of its own. The fine foamy mousse carries suggestions
of mushroom, rye bread, lemon and green apple while the high proportion of reserve wines used in the blend lends an unexpected maturity for the price.
ALTERNATIVE SPARKLER: Trius Brut VQA (LCBO 284539, $29.95)
Pol Roger Brut Champagne LCBO 217158, $67.45
Established in 1849 and still family-owned, Pol Roger produces classic non-vintage brut Champagne. Medium-bodied but perfectly elegant, it gets the balance of
fruity aromas (pear, lemon, apple) and toasty, yeasty effects just right. As a food wine it’s remarkably versatile and also resilient — though seeming so delicate, it stands
up to even very robust flavours, taking our Zesty Fish on Potato Chips in its stride. Champagne and potato chips is a famously happy match, as this pairing proves.
ALTERNATIVE SPARKLER: Paul Delane Crémant de Bourgogne Reserve (LCBO 214981, $20.40)
Moët & Chandon Nectar Imperial LCBO 509695, $75.40
Rich, weighty Shrimp Coconut Bisque calls for something with more substance than a brut Champagne, and Nectar fits the bill, decidedly off-dry but with a satis
fyingly balanced acidity. The aroma always reminds me of a warm pear-and-apple pie with buttery pastry but the flavour moves subtly towards more tropical fruit.
It is, however, a wine, not a pie, and it refreshes the palate in a delightful way after each spoonful of soup, its own lingering, honeyed aftertaste forming a delectable
braid with the coconut. ALTERNATIVE SPARKLER: Bottega Vino Dei Poeti Prosecco DOC (LCBO 897702, $14.95)
Moët & Chandon Brut Imperial Rosé LCBO 482026, $82.95
The label says brut, but this sumptuous rosé isn’t bone-dry, which makes it even more effective as a food wine. The still red Pinot Noir and Pinot Meunier that gives
the cuvée its charming coral colour also bring a slightly earthy hint all but masked by the cherry and raspberry top notes. I love how this wine works with the mild spices
of our Asian Spiced Chicken with Broccolini and Mushroom Fried Rice, its fruitiness a great counterpoint to the dish’s savoury character. It’s also a fabulous companion
to poached or grilled salmon. ALTERNATIVE SPARKLER: Cono Sur Sparkling Pinot Noir Rosé (LCBO 365205, $14.15)
Veuve Clicquot Rich Champagne LCBO 424341, $87.55
All Champagne was fairly sweet until the 1860s, when English customers asked for dry and the style caught on. But sweet (or “rich”) Champagne still has its fans and
its purposes. Recently, Veuve Clicquot has been marketing to mixologically minded millennials its Rich Champagne on the rocks with a twist of grapefruit zest; I prefer
pouring it with dessert. The wine’s apple pie and brioche aromas work beautifully with the pine nuts in our dessert while lush hints of honey, peach blossom, citrus
and stone fruits form an ethereal confection of their own. ALTERNATIVE SPARKLER: Jacob’s Creek Moscato Rose Sparkling (LCBO 445825, $13.95)
F&D_P140-147_ChampagneMenu_v21.indd 147 2017-10-05 12:00 PM

J. Lohr Seven Oaks
Cabernet Sauvignon
VINTAGES ESSENTIALS 656561, $23.95
These rich and boldly flavoured beef burgers

call for a wine such as this blockbuster red from
California. Its ripe berry centre with vanilla and
herb flavours will simultaneously enhance the
beef, provide a great sweet-salt contrast with
the blue cheese and boost the tangy tomato
confit. It also has enough weight and structure
to handle the creaminess of the dressing.
BEEF BURGER WITH

BLUE CHEESE DRESSING &
TOMATO BALSAMIC CONFIT
recipe on page 229
F&D_P148-153_OutOfTheCold_v26.indd 148 2017-09-27 9:45 AM

COMING IN
FROM THE COLD
BY TONIA WILSON-VUKSANOVIC • PHOTOGRAPHY BY JAM ES TSE
There’s nothing more inviting after a busy winter day than

coming home to a hearty pre-prepped supper that needs only
to be assembled, cooked and served—to oohs and aahs.
HERE’S A thought-provoking question. dishes can be ready to enjoy shortly

What is more satisfying: the actual dish after walking through the door. All
of tasty food or the pleasure of it being the recipes can be prepared up to two
ready when you arrive home? If this is days in advance, and then “finished
a busy season for you, then it might be off” when you’re ready to eat. From
a pretty close tie. a homey dumpling soup to a luxurious
After a chilly day of outdoor fun chicken and sultana-studded b’stilla,
or an exhausting day of working, shop- these simple-to-make recipes are sure
ping or decorating, you’ll be happy to to fit the bill. With a little time invested
have a meal that is ready to go. With beforehand, coming in from the cold
a few last-minute touches these five will never have felt so good.

TUNA MELT WITH
SPICY PICKLE MAYO
recipe on page 226
Sleeman Honey Brown Lager

LCBO 681411, 6 pk, $13.95
Beer is sometimes the best option as a beverage

match to strongly flavoured foods. This lager offers
lightly toasted malt and citrus notes in a thirst-
quenching package that is the perfect foil to this fla-
vourful tuna melt. Serve it cool; its balanced bitter
hops, sweetly mellow malt and subtle carbonation
gently cleanse the palate while offsetting the spicy
heat and richness of the mayo and cheese.

Folonari Valpolicella Ripasso
Classico Superiore DOC
LCBO 481838, $18.65
This classic Italian red wine, made in the ripasso

method, is a great match. Its soft spicy palate, at-
tractive herbal notes and plum fruit flavours will
elevate the speck, tomato, thyme and cheese
components of the dish. The lively cherry notes,
light tannins and fine acid structure pick up the
tang of the tomatoes and also make for a great
foil to the creamy richness of the sauce.
BAKED GNOCCHI
WITH TOMATO, SPECK
& TALEGGIO
recipe on page 228

Wellington County Dark Ale
LCBO 65011, 473 mL, $2.95
Beer lovers will find this fantastic dark ale an in-

spired match to this soup. Here the rich roasted
malt, herbal hops and smoky tones will augment
the rustic turkey and vegetable flavours in the
dish. The balanced bittersweet palate finds all
sorts of taste echoes in the recipe while the
thread of refreshing carbonation provides the
perfect foil to the texture of the soup.
SMOKED TURKEY,
CABBAGE &
DUMPLING SOUP
recipe on page 226

CHICKEN, RAISIN &
ALMOND B'STILLA
recipe on page 228
Tawse Quarry Road

Organic Riesling VQA
VINTAGES 198853, $24.50
The b’stilla’s exotic nature and density require

a wine of similar complexity and depth of fla-
vours. The perfumed, food-friendly charac-
ter of this off-dry Ontario Riesling from the
always-reliable Tawse makes it a great wine
to serve. Its floral notes and flavours of honey,
grapefruit, spice and candied fruit combine
with refreshing acidity, creating both a com-
plement and contrast to the spicy, dried-fruit
flavours and richness of the dish.

The Macallan Rare Cask, the single malt whisky for the truly selective.
The finest liquid is hand-chosen from the rarest 1% of The Macallan’s
sherry-seasoned oak casks for an exceptionally rich, vibrant ruby red whisky.
THEMACALLAN.COM
PLEASE SAVOUR RESPONSIBLY
2017-09-21 10:05 AM
FOOD FLAVOURS
P ACHED
PLEASURES BY ESHUN M OT T • PHOTOGRAPHY BY DARREN KEM PER
THESE DAYS POACHED EGGS ARE SHOWING UP ON TOP OF

ALL KINDS OF DISHES, ADDING HEARTINESS, FLAVOUR AND TEXTURE
TO WEEKNIGHT SUPPERS AND WEEKEND LUNCHES.
FARRO WITH ROASTED

VEGETABLES &
POACHED EGGS
recipe on page 242
F&D_P155-160_PoachedEggs_v21.indd 155 2017-10-05 12:09 PM

FLAVOURS POACHED PLEASURES
FOOD FLAVOURS
POACHED EGG TIPS

Want beautiful poached
eggs? Here are a few things
to keep in mind.
USE FRESH EGGS! This is a perfect use

for the eggs you bought at the farmers’
market. The white in a fresh egg is thicker
and fully surrounds the yolk, making it
easier to get a beautiful poached egg.
USE A WIDE PAN You don’t need deep

water to poach eggs, but if you’re going to
poach more than one at a time, you need
a bit of space to allow them to keep good
shape without running into each other.
ADD VINEGAR Add 1 tbsp (15 mL) white

vinegar to about 3 inches (8 cm) of water.
Acidifying the water helps to coagulate the
proteins in the white more quickly (it’s a bit
of an insurance policy against stringy bits
of egg white).
REMEMBER that the more eggs you put

in the pan the longer it will take to poach
them (they will lower the temperature of
the water).
HOW TO CRACK YOUR EGGS into small individual

POACH AN EGG ramekins. It’s a lot easier to slip eggs neatly
into swirling water this way.
Have no fear! Poaching eggs is just a mat- middle
ter of knowing what to do. If you’ve never of the vortex USE A STRAINER Not a necessary step
tried it before, make some for yourself a you have created by any means, but if you have a small fine
strainer you can crack your egg into it and
few times before attempting to serve them and poach for 4 minutes
let any watery whites strain off before gen-
to a crowd. The key points are getting the or until they have set whites
tly transferring it to a ramekin. This step
white to hold together in a tidy mass and but runny yolks. Remove them from cuts down on the wispy egg-white factor.
cooking until the white is set but the yolk pot using a slotted spoon. Dab bot-
is still liquid. The versatile poached egg tom onto a paper towel to remove any
AND DO SWIRL THE WATER! Use a
can then transform any number of meals. excess water. wooden spoon to swirl the water in a circle
See the recipes here. Or turn a less excit- and then slip your eggs, one at a time, into
ing leftover from the fridge into a new and NOTE: If you want to make more than
the middle of the vortex you’ve created.
delicious meal. about 8 poached eggs, have a bowl
This will encourage your raw egg to form
of cold water handy and slip cooked a neat and tidy package.
1 Bring about 3 inches (8 cm) of water and eggs into it. Eggs can be held in cold
1 tbsp (15 mL) white vinegar to a simmer water in the fridge for up to 2 days if
IT’S EASIER to adjust the temperature of
in a wide pot. Working with no more than desired. Use your fingers to pull off any a burner quickly with a gas stove than an
4 eggs at a time, crack into ramekins. stray wisps of egg white. Reheat eggs electric one. If you are using an electric
Turn heat to low (so there are only small by placing in a pot of very hot water stove you may want to shift your pot of
bubbles rising from bottom of pan) and for 1 minute or until heated through. boiling water to a turned off burner, add the
use a wooden spoon to swirl water around Drain or blot dry on paper towels before eggs, and then return it to the burner you’ve
in a circle. Slip one egg at a time into the assembling. turned down to a lower temperature.
F&D_P155-160_PoachedEggs_v21.indd 156 2017-09-27 10:49 AM

FOOD FLAVOURS
SHAKSHUKA
recipe on page 241

GREENS, EGGS & HAM BREAKFAST SANDWICH

This is a sandwich best eaten amongst friends, 4 large poached eggs Spread inside of English muffin tops with srira-
with a napkin handy at all times. Its salty, spicy, Salt and freshly ground black pepper cha mayonnaise, place atop bottoms, and enjoy!
gooey ingredients take avocado toast to a whole
Makes 4 servings
new level. 1 Toast English muffins.
4 English muffins, split
2 Combine mayonnaise and sriracha. Set
2 tbsp (30 mL) mayonnaise aside. W H AT TO S E RV E
1 to 2 tsp (5 to 10 mL) sriracha (to taste)
3 Line the bottom halves of the English muf- Honest Lager
1 large ripe avocado, sliced
LCBO 407650, 473 mL, $2.75
1 cup (250 mL) baby arugula or other spicy fins up on the counter. Divide avocado slices
baby green between them and use a fork to roughly mash Yellowglen Pink Sparkling
6 slices applewood bacon, cooked to crispy, onto toast. Top avocado with arugula, bacon LCBO 15867, $12.45
torn into thirds and poached egg. Season with salt and pepper.

WARM SALAD OF KALE, SALMON & POACHED EGG

WITH CRISPY CAPERS
Massaging kale may seem a strange step, but 1 Heat canola oil in a large frying pan over 5 Combine olive oil, lemon juice, zest, maple
that little bit of effort softens it and makes it high heat. Add capers and fry for 2 minutes syrup and mustard. Season with salt and pep-
a lot more enjoyable to eat. Topping that kale or until light brown and dried. Use a slotted per. Drizzle over kale and toss to combine.
with crispy salmon, capers and the richness spoon to remove capers to a paper-towel-lined Divide between 4 plates.
of a perfectly poached egg makes for a very plate.
6 Discard salmon skin, and break into large
satisfying dinner.
2 Season salmon well with salt and pepper. chunks. Place fish on top of kale, add red onion
2 tbsp (30 mL) canola oil and sprinkle with crispy capers.
¼ cup (60 mL) capers, well drained 3 Return pan to burner over medium-high
and patted dry 7 Top with each serving with a poached egg.
heat and heat until you can see the oil shim-
Season egg with salt and pepper and serve.
Generous 1½ lbs (750 g) salmon fillets, mering. Add salmon to pan, skin-side down,
cut into 4 pieces and reduce heat to medium-low. Cook for 5 to Serves 4
Salt and freshly ground black pepper 6 minutes, pressing down on fish occasionally
1 bunch kale, centre rib removed, with a spatula, or until salmon looks cooked
torn into pieces, about 10 cups (2.5 L) about halfway up the sides. Turn salmon over
W H AT TO S E RV E
¼ cup (60 mL) olive oil and fry for 4 to 6 minutes longer, depending on
2 tbsp (30 mL) lemon juice thickness, turning as needed, until fish is gold- Ménage à Trois Gold Chardonnay
½ tsp (2 mL) grated lemon zest en all over and just cooked through. Transfer LCBO 485417, $17.95
to a plate and let cool slightly.
2 tsp (10 mL) maple syrup Pelee Island Ruggles Run Noir
1 tsp (5 mL) grainy Dijon mustard 4 Place kale in a bowl and rub it through your Zweigelt VQA
¼ cup (60 mL) thinly sliced red onion LCBO 216028, $12.45
hands for 2 minutes or until the leaves have
4 large poached eggs softened and turned bright green.

Untitled-1 1 2017-10-05 7:59 PM
Planning an event where
alcohol will be sold or
served?
Ontario’s Liquor Licence Act

requires you to have a
Special Occasion Permit

if your event will be held anywhere other
than at a private place, like your home or
office, or at an establishment that already
has a liquor licence, like a bar or restaurant.
Apply for your Special Occasion Permit online directly

from the Alcohol and Gaming Commission of Ontario at
www.agco.ca
For more information, visit www.agco.ca or call

416-326-8700 or toll free 1-800-522-2876.
Untitled-1 1 2017-10-05 8:21 PM

DRINK BEER
EASY AFTERNOONS BY TONIA WILSON-VUKSANOVIC • PHOTOGRAPHY BY JAM ES TSE
AFTERNOON ENTERTAINING IS TAILOR-MADE FOR LOWER-ALCOHOL BEERS,

ESPECIALLY WHEN PAIRED WITH OUR TASTY MAKE-AHEAD DISHES — PULL THEM OUT
FOR SNACKS OR SERVE THEM UP FOR DINNER IF THE HOUR GROWS LATER.
W
hen the time comes for you to fi- allows you and your guests to indulge or get-togethers, these ideal entertaining
nally kick your feet up and lounge with less effect, making you a thoughtful beers come in an array of flavours and
with friends, the beer you want and responsible host. styles from all parts of the world. Which
in your glass is a session beer. Session Session beers typically hover be- encourages guests to experiment and try
beers are brewed to be lower in alcohol tween 4% and 5% and are perfect for ca- more than one. Who knows, your get-
than the average beer, while still retain- sual, laid-back entertaining. Designed together might turn into a fully fledged
ing all the refreshing flavour and balance. for easy consumption and for drinking beer-tasting party, and wouldn’t that
Their lower ABV (alcohol by volume) over an extended period, such as parties make for a most memorable celebration?
F&D_P163-168_SessionBeer_v25.indd 163 2017-09-27 11:25 AM

BEER EASY AFTERNOONS
SESSION BEER [ LIGHT & EASY SESSION BEERS ]

101
When did the term light get such a bum rap?
Sometimes light is just what you’re looking for. Not every beer needs
to be a flavour bomb; too much of that fatigues the palate.
Where did session beers come from?

Session ale originated in England, and there are a few
reasons for its inception. After World War I the Brit-
ish government implemented taxes on alcohol—the
higher the alcohol in a product, the higher the tax.
This motivated brewers to brew weaker beers. These
low-alcohol beers also made for a great option for beer
rations given to workers during their break sessions.
It was a beer that could be enjoyed without intoxica-
tion, allowing for work to carry on as usual. The style
continued to thrive in Britain’s pub culture, allowing
people to gather for hours on end at the public house,
socializing and chatting over multiple pints of beer.
What makes a beer a session beer? Goose Island Endless IPA Railway City Express India Session L
ager
LCBO 459503, 473 mL, $3.15 (5% ABV) LCBO 498402, 473 mL, $3.15 (4.8% ABV)
Historically speaking session beers are in the style of
A bright nose of clementine and fresh A bright citrusy nose of tangerine, lemon
an English Bitter or IPA. However, the term expanded
marjoram, a well-rounded maltiness and pound cake and a touch of pine. Its lighter-
its reach so that now session beers are brewed in
a cleansing finish keep you coming back style body is able to carry a lot of flavour
many different styles. The defining characteristic of
for another sip. while remaining balanced and refreshing.
a session beer, whether it’s a lager or an ale, is its alco-
hol content. Opinions vary on how high that level can Innis & Gunn Session IPA Muskoka Craft Lager
reach for the beer to retain session status, but most LCBO 519058, 500 mL, $2.85 (4.6% ABV) LCBO 175810, 473 mL, $3.15 (4.8% ABV)
people agree a maximum of 5% ABV is reasonable. A fine effervescence leads into fresh bright More mouth feel than your average lager,
white grapefruit and pine. Its sweet maltiness with a gentle offering of graham crackers
Who makes a session beer? makes for a soft mouth feel; however, the and honey on the nose. It’s flavourful and
Any brewery can brew a session beer. Some breweries American hopping keeps it sprightly, with malt-forward with an easy hand on the hops.
craft them deliberately while other breweries have a refreshing finish. Sessionable indeed!
been brewing low-alcohol beers for decades, long be-
fore the term session beer came into favour.
When to serve?
A great time for session beers is when there’s an ex-
tended period of consumption, such as a party or a
get-together. They are perfect for sipping while enjoy-
ing conversation or an intense game of backgammon.
Glass and temperature?

No rules here. Session beers are casual and no-fuss.
However, if you want to get full satisfaction out of
your beer, pour it into a glass. To keep things simple,
a lager can go into a pilsner glass, while an ale can
be poured it into a pint glass or mug. The ideal tem-
perature will vary according to beer style, but the
majority of session beers are perfect right out of the
refrigerator.
Pizza Bianca
recipe on page 252

THE SEASON
H O L I DAY G I F T I D E A
Homemade
Irish Cream
Download a complimentary copy

of our holiday magazine at
LINDTTHESEASON.CA
YOURS TO KEEP
THE SEAS N
FESTIVE
RECIPES
FROM SWEET TREATS
TO SAVOURY DISHES
E ASY D I Y
D ECO R ATI NG
ID E AS
MAKE THE HOLIDAYS
YOUR OWN
This smooth and delicious drink made with Lindt Excellence Chocolate
Tips
FROM LINDT MAÎTRES
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LINDOR TART
P. 44
the perfect present for friends and family.

WINTER 2017
Find the recipe at lindttheseason.ca

LindtTheSeason.ca
[ MEDIUM FLAVOUR SESSION BEERS ]

ON-TREND
The term session has been around for
These beers are more pronounced in flavour than light ones; you may want to
enjoy them with food, but of course they’re also great on their own.
years, but as of late it’s popping up more

often on craft beer labels. As the craft
scene exploded, new breweries put out
beers that were made to impress—beers
with heavy-handed hopping, huge fla-
vour and ceiling-smashing alcohol levels.
As with all trends, there is eventually a
turning of tables. Breweries began creat-
ing session beers as a more drinkable
option, beers that allowed for partaking
of more than one. It’s a trend in smaller-
sized packaging, but it is also a conscious
movement on the part of consumers
to search out beers that themselves offer
more drinkability and balance.
Great Lakes Pompous Ass Newcastle Brown Ale
LCBO 408054, 473 mL, $2.65 (4.2% ABV) LCBO 12047, 500 mL, $2.70 (4.7% ABV)
This British-style ale pours a rich, creamy head This British brown delivers a fruity, dried cherry
leading into an earthy, dried leaf and requisite toffee and mineral nose, then leads into a refreshing
nose. Some orange zest and brown bread toast mouthful of dark toffee and savoury earthiness.
round out the mix. Exceptionally well balanced. Finishes clean and with a lingering hop flavour.
THE “NON- Collingwood Rockwell Pilsner Smithwick’s Ale
TRADITIONALS” LCBO 498840, 473 mL, $3.00 (4.6% ABV)

This Czech-style lager offers up dried hay, biscuit
LCBO 270439, 500 mL, $2.50 (5% ABV)
As an Irish Red should be, it’s not overwhelmed
and a subtle touch of floral. Its rich maltiness by the hops or the malt. Just an easy-drinking,
English pale ale is known as is balanced with the ideal amount of hops to lead even-handed beer with subtle notes of apple,
the father of the session ale, it to a clean finish. caramel and roasted malt and a clean finish.
but there are so many other
beers that fit the bill. English
porters and Irish stouts are Meatball Sub with Basil Butter
typically considered session recipe on page 252
ales. And looking towards
the east of Europe you’ll find
radlers, gose and a dizzying
array of lagers that check in
well below 5%. While back in
North America there are end-
less versions of session beers
found in the form of IPAs,
black lagers, pilsners, smoked
ales; pretty much any style
imaginable. And the low ABV
allows you to taste many and
find your favourites.

[ BIG AND BOLD SESSION BEERS ]

For those who believe bigger is better, here is a handful
of ales leaning toward boldness. An impressive showing of flavour,
while managing to stay in the realm of sessionability.
Founders All Day IPA Old Tomorrow Canadian Pale Ale

LCBO 486514, 6 pk, $14.45 (4.7% ABV) LCBO 400853, 473 mL, $3.00 (4.9% ABV)
Full-flavoured explosion of citrus and pine; A warm nose of toasted raisin bread
a low-alcohol beer that manages to pack and orange marmalade leads into
a huge punch of flavour. Sweet mango and a wonderfully balanced, British-style
orange curd mesh beautifully with bitter ale. Full of sweet toffee and malt flavour
hopping, reminiscent of green tea. and a clean, elegant finish.
Wellington Special Pale Ale Fuller’s London Pride

LCBO 190439, 473 mL, $2.95 (5% ABV) LCBO 470757, 500 mL, $3.00 (4.7% ABV)
A full-flavoured ale with notes of dried A warm sweet nose of apricot and tof-
biscuit, caramel and kernel fruit on the fee, with a warm sweet malt aroma. The
nose. A round maltiness is kept in check palate delivers as promised with round,
with gentle hopping for a pleasing, fruity maltiness and a refreshingly bitter, Winter Paella
recipe on page 253
clean finish. dried herb finish.
SOME “UN-CLASSIC” SESSION BEERS

Here are a few beers that don’t fall from the British family tree but have all the necessary
traits of a great session brew: full of delicious flavour and low alcohol.
Birra Moretti Smithavens Nottabottle Czechvar Dark Lager Pilsner Urquell
LCBO 296889, 500 mL, Belgian Pale Ale LCBO 459396, 500 mL, LCBO 255380, 500 mL,
$2.75 (5% ABV) LCBO 508499, 473 mL, $2.75 (4.7% ABV) $2.90 (4.1% ABV)
An Italian lager with a $3.05 (4.5% ABV) The colour and aroma A classic. Flavourful
toasted biscotti aroma, An interesting, aromatic of this beer is big and from start to finish
and a touch of white floral nose delivering notes of bold, however its 4.7% with a toasted nose of
and hay. As a rule Italians spice and fruitiness. The ABV keeps things light baked bread, caramel
like amaro, or “bitter,” medium body is nuanced and drinkable. Lots of and subtle florality. The
and bitterness plays a with mild floral hopping nut, mocha, chocolate mouth feel is full, sweet
strong part in the refresh- and a crème caramel con- and spice on both nose and balanced with
ing makeup of this beer. sistency on the palate. and palate. earthy, cleansing hops.

McManis Zinfandel has a strength of
character that speaks for itself – but it
doesn’t have to, because everyone who Remarkable.
tries it is spreading the word. Bring a
bottle home and call your friends.
What do you say?
AVA I L A B L E I N V I N TA G E S AT T H E L C B O
R E P R E S E N T E D I N O N TA R I O B Y T H E V I N E • T H E V I N E A G E N C Y. C A
P L E A S E E N J O Y R E S P O N S I B LY
DRINK ENTERTAINING
HOLIDAY remix
BY CHARLENE ROOKE • PHOTOGRAPHY BY DARREN KEM PER
ONE EASY UPGRADE CAN ELEVATE A FAMILIAR DRINK FROM

HUMDRUM TO HOLIDAY-READY. TAKE THESE CLEVER CLASSIC
COCKTAIL SPINS FOR A STIR OR SHAKE THIS SEASON.
Leave the elaborate potions to mixologists: sometimes what you and your guests want
is a familiar, consistently satisfying Highball or classic cocktail. Over the holidays, simple two- or three-
SEE SOURCE RESOURCE
ingredient drinks are a blessing to the host, because they assemble easily and don’t require advanced
bartending skills. A bit of extra effort can result in a drink that’s more memorable—and also personalized—
by adding a dash of an unexpected flavour, a fresh mixer, an unexpected garnish or a new way of preparing
or serving the results. Experiment widely: these enhancements work on other classic cocktails, too.
Get started by upgrading your Rye and Ginger, Gin Martini, Cosmopolitan and Vodka Soda.
F&D_P171-178_UpgradedCocktailMixers_v31.indd 171 2017-10-05 2:15 PM

ENTERTAINING HOLIDAY REMIX
Rye & Ginger 2.0

Ginger Replacing ginger ale with non-alcoholic
ginger beer adds an instant spike of sweet
sharpness. The Great Jamaican is a widely
available classic in a recognizable stubby
TRY ADDING
jam
Cassis snuggles cozily
bottle, or look for Naughty Nick’s from
Nickel Brook Brewing Co. in Burlington, Ont.
into this drink: add
1½ oz rye and 1½ tsp
(7 mL) blackcurrant
jam to a cocktail shak-
er with ice. Shake well
and strain over ice;
add ginger ale or gin-
ger beer. Garnish with
frozen blackberries. Barrel-
Ageing
MAKES WHISKY
DELICIOUS
No wonder everything
from vanilla to salt is now
barrel-aged. For extra-
woody flavour, infuse
your rye with food-grade
oak, hickory or cherry
chips (from barbecue or
DID YOU KNOW? home-brewing stores).
The popular Quebec drink Pour a bottle of rye over
a small handful of
Caribou is usually a warm spiced chips, soak,
red-wine and whisky drink, but it covered,
works as a sangria-style cocktail, overnight
too. To make 2 drinks, mix 3 oz red or up to
wine, 1 oz rye and a dash of maple 24 hours,
syrup in a cocktail shaker. Shake then
then strain into red-wine glasses strain.
full of ice. Top with soda water
and garnish with candied ginger.
Catch the right rye: get pure flavour from Canadian Club 100% Rye (LCBO 438960, $40.95) or small-batch
Stalk & Barrel 100% Rye Whisky (LCBO 415810, $69.95). American rye labelled “straight” ages at least two years;
“Bottled in Bond” means at least four years of ageing and higher proof: try Rittenhouse Straight Rye Whisky
100 Bond (LCBO 230813, $46.95).
F&D_P171-178_UpgradedCocktailMixers_v31.indd 172 2017-10-05 11:26 AM

Untitled-1 1 2017-10-05 8:11 PM
THE GIN
MARTINI
HERBAL TOUCH
In Spain, Gin and Tonics are
served in big wine glasses and
garnished with fresh herbs. Take
your Martini to the sun; clap a NICE ICE
rosemary or sage sprig between Spotted at cool
your hands to release the essen- New York and London
tial oils, then drop or prop it in bars: cocktails normally
the Martini glass. served straight up,
instead in a stemmed
cocktail glass with a big
sphere or so-called king
cube of ice you’d find in
an “on the rocks” drink.
Call it a rocked coupe
DID YOU KNOW? (the round cocktail
Early 19th-century recipes for the Martini included bitters, often glasses work better than
orange-flavoured. To return to this tradition, the insider’s choice V-shaped ones). Enjoy
is Regans’ Orange Bitters No 6 (the craftybartender.com), the evolving dilution
crafted by a renowned American mixologist. They add just the and flavours—and your
right dash of sweet and spice to a Gin Martini. drink’s perfect chill.
Change it up
Instead of the classic dash of dry
white vermouth, try a bar-spoon of the lovely French aperitif
Lillet Blanc (VINTAGES 322297, $18.70) in a Martini. An
aromatized wine made of Semillon grapes touched with
brandy and a secret blend of fruits and herbs, it cuts in
smoothly as gin’s new dance partner.
Wet, dry or new? The world’s favourite type of gin is London Dry, a style with very little sweetness, like
No. 3 London Dry Gin (LCBO 242107, $50.15). Plymouth English Gin (LCBO 277004, $45.15), made in Britain’s
oldest distillery, is a delicious “wet” gin that’s rounder and slightly less bitter. Aviation Gin (LCBO 757468,
$35.15) from Portland is one of the vanguard “new Western dry” gins, with many botanicals (including
innovative regional ones) balancing the defining juniper flavour.

Try a better gin
this holiday season.
SIPSMITH.COM | @SIPSMITH
2017-09-25 4:39 PM
THE COSMOPOLITAN
festive Try this For

a lip-smacking
twist
Once mixed with vodka, CHANGE IT UP
glass rimmer:
add fine zest of
Turn the Cosmopolitan into a Highball; 3 limes (use a
orange liqueur and lime, for 2 drinks, shake 2 oz vodka, 1 oz orange microplane, very
the cranberry-based liqueur and 1⁄2 oz freshly squeezed lime fine grater or
Cosmopolitan appears juice in a cocktail shaker of ice. Strain and
pour over ice into Highball glasses and zesting tool) to
pinkish. Make it holi- top with sparkling cranberry soda. Stir 1 cup (250 mL)
day-bright with pome- gently; garnish with a lime wedge. superfine sugar
and mix well. To
granate or cranberry- use, pour some
pomegranate juice. sugar on a saucer
Depending on the sugar or shallow bowl.
level (unsweetened Moisten each
juices can be glass rim with a
lime wedge, then
bitter), add more dip into sugar to
orange liqueur coat; shake off ex-
WHITE DELIGHT
to taste. cess. Refrigerate
“White” cocktails sub clear spirits for
unused lime-zest
brown. Clear the Cosmo by using white
sugar in a sealed
cranberry juice in place of the normal red;
container for up
garnish with lemon zest in place of lime,
to 3 days.
and drop a few fresh or frozen cranberries
in the glass for brilliant contrast.
Batch and make ahead for a group: extra mix compensates for the volume normally added by melting
ice in a cocktail shaker. For 5 to 6 drinks, combine 1¼ cups (310 mL) cranberry juice, 1 cup (250 mL)
vodka, ½ cup (125 mL) orange liqueur and ¼ cup (60 mL) freshly squeezed lime juice in a clean 750-mL
glass bottle. Chill and mix gently before serving.

$18.95
VINTAGES #373985
WWW.GERARD-BERTRAND.COM
Always available
in LCBO VINTAGES
starting Winter 2017
VODKA
SODA TRY THIS
For a hint of
mint, bring 1 cup
(250 mL) sugar and
1 cup (250 mL) wa-
ter to a boil in a small
saucepan and add
6 big sprigs of fresh mint;
stir and reduce to simmer for
1 minute. Cool for 30 minutes.
Strain. Add 1 tsp (5 mL) mint
syrup to each drink; mix gently and
garnish with fresh mint. Refriger-
ate syrup up to 2 weeks.
DID YOU
KNOW?
flavour twist The Horse’s Neck cocktail
is named for its long,
Upgrade your club soda lemon-zest garnish, an
easy upgrade from a lime
with exotic flavours; wedge. Using a channel
knife (find it at kitchen or
choose barely sweet, gourmet stores), start near
clear DRY Sparkling the top of a firm lemon,
gently pressing knife into
Cucumber Soda or your the peel (not the white
fave flavour of sparkling pith) while rotating the
fruit; about four rotations
water. Add colour with creates a nice long peel.
Hook one end over rim of
Sanpellegrino’s vibrant a Highball glass and let
Melograno e Arancia BUBBLES 2.0
the rest spiral inside;
add ice and spirit,
( pomegranate and Substitute soda with sparkling wine and mix.
orange) soda, or a floral (look for “extra-dry” or “dry” on the label,
blush with Fentimans or sweetness level of 0 or 1). Top off 1 oz of
vodka with bubbly in a flute, or make a tall
Rose Lemonade. spritz with 1 oz of vodka, 2 oz of bubbly and
2 oz of club soda in a wine glass with ice.
It’s a matter of taste; vodka is by definition without flavour or colour but, depending on what it’s dis-
tilled from, vodka can indeed have different, subtle characteristics. Use delicate corn vodka (like Tito’s
Handmade Vodka, LCBO 597559, $34.95) or wheat vodka (such as Grey Goose, LCBO 95935, $49.95) for
fruit-inflected vodka soda variations. A rye-based vodka like Belvedere (LCBO 437772, $49.95) is a good
complement to savoury or herbaceous accents.

Untitled-1 1 2017-10-05 8:10 PM
12
DRINK SEASONAL
DAYS,
12 WAYS BY CRYSTAL LUXM ORE • PHOTOGRAPHY BY ROB FIOCCA
PERFECT BEER AND CIDER CHOICES TO ACCOMPANY ALL SORTS

OF HOLIDAY OCCASIONS —TRIMMING THE TREE, LOUNGING APRÉS-SKI,
CURLING UP BY THE FIRE, OR HOSTING CHRISTMAS DINNER.
With the explosion of new breweries and cideries over the last few years it can be a challenge to
choose the perfect beers and ciders to bring to the holiday table. That’s why we’ve carefully curated
a list of the best sippers to savour —everything from a fireside snifter of inky imperial stout to a
ginger-spiced ale to a magnum of sparkling brew for New Year’s Eve. Plus we’ve designed simple
recipes like a brunch-ready Cider Mimosa and Mulled County Cider to greet your guests after a day
outdoors. Here are 12 occasions to serve up a sparkling cider or a festive brew this holiday season.
F&D_P182-188_12DaysOfBeer&Cider_v33.indd 181 2017-09-27 12:59 PM

SEASONAL 12 DAYS, 12 WAYS
Holiday Dinner
Sparkling ciders and beers are a
2
Tree
perfect accompaniments to a rich, Trimming
celebratory meal. If turkey is the cen-
trepiece, reach for a smooth, toasty
extra special bitter like Fuller’s ESB
(LCBO 470633, 500 mL, $3.00). The
beer’s marmalade-like yeast shines
alongside cranberry sauce, while its
sweet malty centre resonates with the
bird’s seared skin. For ham try the off-
dry KW Craft Cider (LCBO 457044,
4 pk, $14.45), which acts like a splash
1
of tart applesauce on the salty pork. MULLED COUNTY
For vegan meals featuring tofurky or CIDER
whole roasted cauliflower, reach for recipe on page 254
Flying Monkeys Mythology Canadian
Golden Pilsner ( LCBO 469346, Gathering around the tree
473 mL, $3.10); it’s light enough to let marks the start of the holiday
veggie fare shine and is made without season. And there’s no better
the use of animal products. way to set the mood than with
your favourite Christmas tunes
3
and wafts of baking spices and
Fireside Sippers apple pie coming from a pot

of cider mulling on the stove or
When imbibing a brew next to the crackling fire, slow cooker. Our recipe mixes
look for one with warming alcohol. These decadent Prince Edward County’s flagship
beers drink best at room temperature. Pour them into tipple, County Apple Cider
snifters, share and sip. For the hop lover, pick Road 2 (LCBO 470898, 500 mL, $5.95)
Ruin Double IPA (LCBO 534917, 4 pk, $14.95) from with a classic combination of
Two Roads Brewing Company in Connecticut, which cardamom, cinnamon, allspice,
starts with a citrus kick and ends with a long bitter cloves and star anise—but you
finish. For stout lovers, serve up Yeti Imperial Stout can riff off this recipe with a
(LCBO 613264, 650 mL, $10.95), a Russian imperial stout custom mix from your spice cup-
with swirls of vanilla, caramel and chocolate notes. Fans board to suit your tastes. And
of Belgian brews can crack a bottle of St. Bernardus don’t forget to make a non-alco-
Abt 12 (LCBO 346197, 750 mL, $10.70) with caramel and holic version with fresh-pressed
orange notes and a velvety-smooth finish. juice for the little ones.

There are two simple rules
for crafting great beer:
Brew it small. And brew it big. Small as in small batches,
so you can tinker until everything’s perfect. And big as
in taste. Not watered down, middle-of-the-road flavour
— we’re talking beers worth brewing. We’ve put some of
our favourites into one cool collection pack that’s perfect
for the holidays: our famous Premium Lager, Crisp Lot 9
Pilsner and bold urBock.
4
Après-Skating
5
There’s no better way to take the
HOLIDAY SPICE chill off an evening of ice skating
than with a warm mug of sweet,
Gingerbread cookie fans will
creamy beer. Sound weird? Trust us,
fall in love with spiced winter
it is—in the very best way. Butter-
ales. Flavoured with cinnamon,
beer was made famous by J.K. Rowl-
ginger, cloves and caramel, Big
ing’s Harry Potter series, but it’s a
Rock’s Winter Spice Ale (LCBO
real beer style—a Tudor recipe that
519603, 473 mL, $2.90) drinks
uses both beer and butter, blending
like a home-baked holiday treat
them with holiday spices, whipped
minus the sugar. Or get into
egg yolks and sugar for a frothy mug
the spirit with Innis & Gunn’s
of butterscotch goodness. We used
Frank & Sense (LCBO 519322, BUTTER BEER
Great Lakes Brewery’s Winter Ale
500 mL, $7.95), a golden ale recipe on page 254
(LCBO 488163, 750 mL, $5.95), which
6
spiced with frankincense and
nixes the need for adding any spices
myrrh, matured over gold flakes.
since it’s made with a blend of
cinnamon, ginger and orange peel.
Cellar-Worthy Beers
Most beers are best drunk fresh, but the barley wines, Belgian quadrupels
and imperial stouts that appear in winter can mellow with time. For best
results choose malty beers above 8 percent ABV (alcohol by volume) and
look for “Vintage” on the bottle. Fuller’s Vintage Ale (LCBO 676213, 500 mL,
$7.95) ages like a fine sherry, usually peaking around the three-year mark. Dark
and malty Belgian quadrupel Straffe Hendrik (LCBO 536466, 750 mL, $8.35)
takes on port-like notes and is best between one and three years old. And
Niagara’s one-year-old brewery, The Exchange, designed its wine-barrel-aged,
wild-fermented Golden Ale (LCBO 493049, 750 mL, $13.50) for maturing—it
will develop a rustic farmhouse funk and more pineapple and coconut notes
over time—so buy a few bottles and see how it changes over a few years.

Gift Artfully. Gift Thoughtfully.
Choose from a selection of gifts made by artists and makers from across our nation.
All available at shopAGO
“...the holidays mean that food is planned with care,

tradition and a bit of surprise.” — Shelly Walsh, owner of Wellington Made in Elora, Ontario and supplier to shopAGO
Shop in-store and online | AGO.ca/shop

Members always save at shopAGO. Not a Member? Join today.
@AGOToronto #AGOToronto
Syrup Carafe 27/24.30 | Tea Light Holders (Set of 3) 36/32.40 | Match Striker 39/35.10 | Serving Board 95/85.50 | Copper Cutlery 55/49.50 each | Whiskey Infused Dark Maple Syrup 35/31.50 | Green Tomato Chutney 15/13.50
2017-09-29 10:31 AM
8 Holiday
Brunch
Brunch-goers will be delighted with
a festive Cider Mimosa. Instead of
Champagne and orange juice, use
hard apple cider with a splash of red
fruit. We love Ontario-made Pommies
(LCBO 253118, 473 mL, $3.25) for its
bright fruity bubbles and light acidity.
Drop 1 tsp (5 mL) cranberry
juice into about
⁄ cup (175 mL)
34
7
cider in a
Champagne
flute. Sprinkle
in 1 tsp (5 mL)
pomegranate
Holiday Party seeds and top

it off with a
Thirsty party guests will thank you for offering an assortment of easy-drinking 2-inch (5 cm)
lagers and fruit-spiked ciders instead of high-octane cocktails. Welcome sprig of rose-
guests with a Champagne flute of Ernest Rubee (LCBO 499038, 473 mL, mary resting
$3.35), a sparkling, ruby-hued cider made with Ontario apples, cranberries on the floating
and cherries. Stock up on crisp bubbly lagers that can hold their own against seeds. This
everything from a shrimp ring to hot, savoury hors d’oeuvre. Satisfy beer pretty, fragrant
geeks by stocking some crisp, easy-drinking Mountain Lager from Side Launch drink will take
Brewing (LCBO 459115, 473 mL, $2.90). And add to the party décor with your brunch
9
a mini keg of Czechvar Lager (LCBO 345504, 5 L, $22.95), which guests can game to the
pour, themselves, right from the countertop. next level.
BEST BEERS FOR GIFTING

There’s no better gift for a beer lover than a big old box of beer. Par-
ticularly when that box is full of six boutique Abbey-style ales. This
collection from Belgium’s St. Bernardus (LCBO 385476, 6 pk, $20.95)
is filled with a spicy, fruity witbier, two Champagne-like tripels, two
raisiny dubbels and the brewery’s celebrated quadrupel, St. Bernardus
Abt 12, which uses a yeast derived from the famous Westvletern 12.

TIKI
SHOTS & TUMBLERS
Serve up some tropical rum cocktails or shots
from these fun & stylish tiki glasses. Each glass
features a different design to resemble four
of the great Polynesian deities (gods). They
stack cleverly together for compact totem pole
storage. Available in 2 oz shot or 12 oz tumblers!
FINAL TOUCH®
HARD CI DER
GLASSES | 16 OZ (475 ML)
Finally, a glass specifically designed for the enjoyment of hard ciders! The V-shaped bowl
provides enhanced aromas and the flared rim contours perfectly to the lips for improved
flavours. Unique glass shape helps to visibly distinguish hard ciders from other beverages.
For increased stability, the stem as well as the glass base have been made extra-large and bold.
ONE DRINK
M U LT I - M E A S U R E G L A S S
Keep track of consumption this holiday
season with the One Drink Multi-Measure
Glass. Measure one standard drink of beer,
liquor and wine all from the same glass.
Available at select LCBO locations.
FINAL TOUCH® FINAL TOUCH®
WOOD BARREL BEER TASTING

SHOTS & TUMBLERS 13 PIECE SET
Serve up some shots, rum and coke, beer or Taste variety! Experience Beer Tasting with this set which allows
any other cold beverage from these shots you to enjoy multiple beers at once. Each of the 6 glasses hold
and tumblers that look just like an old barrel. half a beer, ideal for tasting and has unique characteristics to
Handmade from solid wood and sealed with a sustain carbonation, maintain lively heads, capture aromas & even
food-grade coating, these shots and tumblers are highlight the rich colours of certain beers. The included beer tasting
perfect for any backyard party or barbecue. guide helps you pair the perfect glass, meal, cheese and dessert.
This set even includes 6 tin coasters with cork bottoms.
BRAINFREEZE
SKULL SERIES
SCAN Love skulls? So do we & that’s why we
For more information & where to developed a whole series of skull products
buy these products scan this QR® such as decanters, beer glasses, shots,
Code or visit: http://bit.ly/2fv3NnF W W W. A LW AY S F I N A LT O U C H . C O M jiggers & ice buckets.
New Year’s
10
Sparklers
Ring in 2018 with class by pop-
ping the cork on a magnum of
sparkling ale. The stunning Deus
Brut des Flanders (LCBO 613367,
750 mL, $19.95) is brewed in Bel-
gium and then sent to France’s
Champagne region for riddling.
It’s a crisp, dry stunner with notes
of sourdough. Or toast with
a bottle of Goose Island Sofie
(LCBO 331298, 765 mL, $10.15),
a hazy golden saison that has
notes of pome fruit, white pep-
11
percorn and zippy acidity. Stay
local with Beau’s New Lang Syne
(LCBO 448621, 750 mL, $16.00)
a Pinot Gris-barrel-aged tripel
packing a tropical fruit punch.
BARREL-AGED
Bourbon and beer
lovers alike will fall
hard for Kentucky
12
Bastard (LCBO
543389, 500 mL,
$14.95) a rich,
full-bodied brew
Resolution Beer
from Nickel Brook
Brewing. Aged in
bourbon barrels for a After the holiday’s indulgences it’s probably time to think about health
year, this beer is the goals again. The average lager is about 150 calories and 6 grams of
perfect marriage of carbs. Moosehead’s Cracked Canoe (LCBO 478255, 473 mL, $2.65) has
the toffee and vanilla more body and grainy goodness than the average light beers, and it’s
notes of bourbon only 3.5 percent ABV, 125 calories and low in carbs. Plus you can express
with the roasted and your Canadian pride with this beer—the family-owned outfit celebrates
chocolate flavours its 150th birthday this year, making it as old as our nation. It was started
of an imperial stout. in Dartmouth, N.S., by Susannah Oland, a mother of nine children
and a talented brewer who launched the brewery to support her family.

RICKARD’S SWEET & SPICY BOARD
WINING AND DINING — BUT WITH BEER.
PEPPERY, TANGY, SPICY, SALTY, BRINY, SWEET, CREAMY, GOODNESS. THIS BOARD HAS EVERYTHING YOU NEED
TO IMPRESS YOUR FRIENDS THIS HOLIDAY SEASON. AFTER ALL, THE ONLY THING BETTER THAN CHEESE IS CHEESE
PA I R E D W I T H A F U L L - F L AVO U R E D R I C K A R D ’ S R E D.
WHAT’S ON BOARD:
Boursin Black Pepper Cheese. Red pepper jelly.
Boursin Red Chilli Pepper Cheese. Toasted baguette slices.
Boursin Cranberry & Spice Cheese. Spiced nuts.
Spicy sliced salami. Fresh grapes.
Prosciutto. Dried apricots.
Spicy mustard. Chilled Rickard’s Red.
SEE MORE WAYS TO SERVE UP THE HOLIDAYS AT RICKARDS.CA

Tast e T HE
WORLD
O L ID AY
THI S H
SON
SEA BOT HE LCCTION
ININTAGES SE
V
Italy
Alie Rosé, 2016
$24.95 | 527788
91
California
POINTS
December 9th Release Natalie
MacLean
Joel Gott Cabernet

Sauvignon, 2015
$24.95 | 444059
Washington
Chateau Ste Michelle
December 9th Release
Cabernet Sauvignon, 2015
$21.95 | 269357
December 9th Release
90
POINTS
James
Suckling
Australia 93
POINTS
Peter Lehmann The
91
James
Suckling
Barossan Shiraz, 2015
$21.95 | 522235 POINTS
December 9th Release Chile Robert
Parker
Errazuriz Aconcagua Alto

Cabernet Sauvignon, 2015 Spain
$21.95 | 203364 Luis Canas
November 25th Release Crianza, 2014
$18.95 | 336719
November 25th Release
TRENDS SWEET MEMORIES
FOOD TRENDS
Sweet MEMORIES BY VICTORIA WALSH • PHOTOGRAPHY BY JAM ES TSE
Revisit classic desserts of yesteryear, livened up

with a festive modern twist.
fresh layered christmas

fruitcake with rum icing
recipe on page 232
F&D_P191-196_NostalgicDesserts_v23.indd 191 2017-10-05 12:22 PM

Floral and citrus flavours are front and centre in 3 Squeeze juice from lemons, straining into a 7 Refrigerate overnight until firm.
this retro-style jelly mould dessert. Gelatin can measuring cup until you have 1 cup (250 mL).
be tricky, but the assembly is super easy. Just Set aside. 8 Just before serving, place serving plate over
be sure to measure everything out in advance mould. Carefully invert. Wait for jelly to “plop.”
and you can put this dessert together in a snap. 4 Add 1 cup (250 mL) water and sugar to pan If needed, flip back and loosen with a knife
with zest. Stir. Bring to a simmer over medium a little, then repeat unmoulding process. Serve
Oil heat. Simmer gently, stirring occasionally, for immediately.
6 to 8 lemons 5 minutes.
5 cups (1.25 L) water, divided Makes 12 to 16 servings
1 cup (250 mL) granulated sugar 5 Meanwhile, pour liqueur into a very large
2 cups (500 mL) St-Germain elderflower liqueur bowl. Sprinkle gelatin overtop. Let stand and
6 pouches unflavoured gelatin
bloom for 2 to 3 minutes while sugar-lemon-
zest mixture is simmering. W H AT TO S E RV E
1 Lightly spray or brush oil on a Bundt pan 6 When sugar-lemon-zest mixture has sim- Bottega Petalo Il Vino dell’Amore Moscato
large enough to hold 10 cups (2.5 L). Dab away mered for 5 minutes, strain hot liquid over LCBO 588780, $13.95
any pooling oil with paper towel. gelatin-elderflower mixture. Whisk to evenly
Villa Maria Lightly Sparkling Sauvignon Blanc
2 Pull long strips of rind from 2 lemons, avoid- mix and dissolve gelatin. Whisk in remaining
LCBO 429969, $17.95
ing the pith. Slice crosswise or lengthwise into 4 cups (1 L) water and measured 1 cup (250 mL)
thin strips. Place in a small saucepan. lemon juice.
homemade elderflower &

lemon jelly ring

S I NC E 1783
Untitled-1 1 2017-10-05 8:01 PM

eggnog éclairs
Éclairs are making a comeback, with chic bak 1 To prepare eggnog pastry-cream filling, 6 Scrape choux pastry into piping bag, fitted
eries offering traditional and whimsical incar whisk sugar and cornstarch in a medium sauce with a ½-inch (1-cm) tip. Pipe 4-inch (10-cm)
nations. Make your own holiday-infused twist pan. Slowly whisk in milk. Whisk in yolks and lines, about 1 inch (2.5 cm) wide onto 1 large or
with this festive-drink-inspired take—they’re whole egg until evenly mixed. 2 small parchment-lined baking sheets. Gener
loaded with eggnog flavours such as vanilla ously sprinkle tops of piped choux pastry with
bean, cloves and rum — with a sprinkle of 2 Using a small paring knife, carefully cut a cinnamon-sugar. If you prefer to ice éclairs,
cinnamon, of course. If making ahead, cover small slit down side of vanilla bean. Run the see TIP below.
baked pastries with plastic wrap and leave at blunt side of knife over bean, releasing the
room temperature for up to 1 day. Store pastry seeds. Add vanilla seeds to mixture. Set over 7 Bake in centre of preheated oven for 12 min
cream, covered with plastic wrap in a container medium heat, whisking frequently in order to utes. Reduce heat to 300°F (150°C). Continue
in the fridge for up to 3 days. Assemble just avoid scrambling, until the first bubble pops, baking until bottoms are golden, tops are
before serving. about 6 to 10 minutes. Whisk constantly to lightly golden and dry, about 30 more minutes.
wards the end. Remove to a heatproof surface. Remove sheet to a rack. Cool completely.
EGGNOG PASTRY CREAM
Using a sieve, immediately strain hot mixture
¾ cup (175 mL) granulated sugar 8 Cut into one side of each éclair without cut
into a bowl. Whisk in butter, rum extract, ting all the way through. Spoon eggnog pas
⅓ cup (80 mL) cornstarch cloves and nutmeg. Cover surface with plastic try cream into pastry bag. Pipe cream into cut
3 cups (750 mL) homogenized milk wrap. Refrigerate until chilled slightly, prefer éclairs. Arrange over a serving plate. Serve
6 large egg yolks ably overnight. immediately.
1 large egg
1 vanilla bean 3 Preheat oven to 425°F (220°C). Makes about 24 éclairs
¼ cup (60 mL) unsalted butter
4 To prepare choux pastry, pour water and
1 tsp (5 mL) rum extract
¼ tsp (1 mL) each ground cloves
milk into a large saucepan. Add butter, salt TIP Do not sprinkle cinnamon sugar on
and freshly ground nutmeg and nutmeg. Set over medium heat. Heat until éclairs before baking. When ready to serve,
steaming and almost boiling but not boiling. stir 1 cup (250 mL) sifted icing sugar with 3 to
CHOUX PASTRY Remove from heat. Add flour and immediately 4 tbsp (45 to 60 mL) whipping cream or milk in
¾ cup (175 mL) water stir until smooth. Reduce heat to medium-low. a shallow dish. Spread icing over tops of éclairs
¼ cup (60 mL) 2% milk Continue stirring constantly for 5 to 7 minutes and sprinkle cinnamon sugar overtop.
½ cup (125 mL) unsalted butter, cubed until mixture begins to dry a little. Carefully
Generous pinch each salt and turn into bowl of a stand mixer. Beat until mix
freshly grated nutmeg ture begins to cool. Beat in eggs 1 at a time, W H AT TO S E RV E
1 cup (250 mL) all-purpose flour scraping down sides as needed. Beat until
Baileys Vanilla Cinnamon
4 large eggs, at room temperature smooth.
LCBO 392308, $30.05
CINNAMON-SUGAR SPRINKLE 5 To prepare cinnamon-sugar sprinkle, stir Vodka Mudshake French Vanilla
¼ cup (60 mL) granulated or coarse sugar LCBO 4606, 4 pk, $12.95
sugar with cinnamon in a small bowl using
1½ tsp (7 mL) ground cinnamon a fork. Set aside until ready to use.

CELEBRATED, CHERISHED – CERISE
VA N CO U V ER | EDMO N TO N | C A LGA RY | TO RO N TO | OT TAWA | MO N T R É A L | Q U ÉB E C | L E C R EUS E T.C A
2017-09-20 1:57 PM
Old-school coconut cream pie is delicious as 1 tbsp (15 mL) granulated sugar in 1 cup (250 mL) toasted coconut flakes. Cover
is, but using gingerbread cookies for the crust ½ tsp (2 mL) coconut extract surface with plastic wrap. Refrigerate until
really adds a seasonal feel. Plus, ginger and chilled slightly, about 1 hour. When chilled
coconut flavours make an excellent match. 1 To prepare pie crust, preheat oven to 350°F slightly, pour into prepared pie crust. Cover
(180°C). surface with plastic wrap and chill until cooled
PIE CRUST 2 Whirl enough cookies in a food processor and firm, preferably overnight.
14 large or 28 small gingerbread or ginger cookies, until fine crumbs form and they measure 6 Meanwhile, prepare topping by whisking
about 6 oz (175 g) about 2 cups (500 mL). Add butter. Pulse until or beating whipping cream in a medium bowl
⅓ cup (80 mL) unsalted butter, melted and cooled evenly mixed. Press over bottom and up sides until stiff peaks form. Whisk in sugar and co-
of greased 9-inch (23-cm) pie plate. Bake for conut extract.
1 pkg (200 g) coconut flakes (for filling and 5 minutes until dry. Let cool completely.
topping) 7 Just before serving, spoon topping over pie,
3 To toast coconut flakes for filling and top-
spreading to edges of crust and swirling to
FILLING ping, spread coconut flakes out on a baking
make a pretty pattern. Garnish with remaining
sheet. Bake in centre of preheated oven until
½ cup (125 mL) granulated sugar toasted coconut. Cut and serve immediately.
lightly toasted, about 5 minutes.
⅓ cup (80 mL) cornstarch
4 To prepare filling, whisk sugar and corn- Makes 8 servings
2 cups (500 mL) homogenized milk
starch in a medium saucepan. Slowly whisk
1 cup (250 mL) coconut milk, shaken
in milk and coconut milk. Whisk in egg and
1 large egg yolks until evenly mixed. Set over medium W H AT TO S E RV E
3 large egg yolks heat, whisking frequently in order to avoid
scrambling, until the first bubble pops, about Caribbean Twist Pina Colada
2 tbsp (30 mL) unsalted butter
LCBO 447862, 700 mL, $7.05
Pinch of salt 5 to 8 minutes. Whisk constantly towards the
end. Remove to a heatproof surface. Domaine de Canton Ginger Liqueur
TOPPING LCBO 157917, $49.95
5 Using a sieve, immediately strain hot mix-
2 cups (500 mL) whipping cream ture into a bowl. Whisk in butter and salt. Fold
gingerbread-crusted
mile-high coconut
cream pie

AVISO FOODDRINKS HOLIDAY GRT-2.pdf 1 29-09-17 14:48
CM
MY
CY
CMY
AVAILABLE AT THE LCBO:

Gran Reserva Tarapacá Cabernet Sauvignon
VINTAGES# 18721
Gran Reserva Tarapacá Carmenere

VINTAGES# 57513
$17
solution.
Great-value
wines.
THIS IS VINTAGES
Silky-smooth, with dark berry

flavours, this mighty Malbec is
delicious with steak fajitas.
SALENTEIN RESERVE
MALBEC 2015
Uco Valley, Mendoza, Argentina
640854 (XD) 750 mL
$17.00 1
90 points (robertparker.com)
A plummy, spicy Merlot (with a

dash of Cabernet Franc) from
a star Bordeaux producer.
Great with meaty stews.
JEAN-PIERRE MOUEIX 2015
AC Bordeaux, France
516765 (XD) 750 mL
$17.00 2
90 points (winefront.com.au)
$17 SOLUTION. AVAILABLE IN STORES OCTOBER 28, 2017.

26426
Featured products may not be available in all Vintages locations. Visit vintages.com for availablity and store locations. Prices subject to change.
26426 Vin $17 Ad ENG FRE.indd 1 2017-09-23 11:48 AM

FOOD SEASONAL
WEEKNIGHT
BY M I C H E LL E RABI N
P H OTO G RAP HY BY JAMES T SE
Special
Everybody loves a menu that’s easy to throw together last minute,
yet so enticing that it’s worthy of entertaining.
RADICCHIO &
ENDIVE SALAD
WITH BACON
LARDONS &
CLEMENTINES
recipe on page 232
F OO D & DR I N K HOLIDAY 2017199
F&D_P199-202_QuickEntertainingMenu_v17.indd 199 2017-10-05 12:28 PM

SEASONAL WEEKNIGHT SPECIAL
LEMONY RICOTTA & LEEK PAPPARDELLE WITH TORN PROSCIUTTO

This pasta is an ode to how simplicity and ⅓ cup (80 mL) fresh lemon juice (60 mL) at a time until pasta sauce is loose and
good-quality ingredients can make a recipe 2 tbsp (30 mL) lemon zest creamy. Fold in lemon zest, stir in prosciutto
sing. Thick pappardelle noodles get bathed 4 oz (125 g) prosciutto (about 8 slices), and serve immediately.
in a creamy ricotta sauce, sweetened with but- torn into thin strips
tery leeks. A generous amount of lemon lends ¼ cup (60 mL) pine nuts, toasted 3 Garnish with pine nuts and chopped parsley.
surprising notes of acidity, while thin strips of ¼ cup (60 mL) parsley, chopped
prosciutto give your palate the hit of saltiness Serves 4
it craves. For the best results, drop the pasta 1 Bring a large pot of salted water to a boil.
in the pan and create the sauce à la minute. Cook pasta according to package directions
It only takes a few minutes and will help pre- until al dente. Drain pasta, reserving 1 cup W H AT TO S E RV E
vent the sauce from clumping. (250 mL) of pasta water. Do not rinse pasta.
Bolla Soave Classico DOC
14 oz (400 g) pappardelle
2 Heat butter in a large saucepan over me- LCBO 438945, $12.95
2 tbsp (30 mL) butter dium heat. Add in leeks and salt. Cook until
3 leeks (green removed), thinly sliced leeks are soft and fragrant, about 4 minutes. Latour Chardonnay Bourgogne
LCBO 55533, $20.50
1½ tsp (7 mL) salt Stir in ricotta and lemon juice. Add pasta and
1½ cups (375 mL) extra smooth ricotta stir to coat with sauce. Add pasta water, ¼ cup

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MMCD_CY17_Canada_Lavender_Multisurface_Print_Ad_FoodandDrink_en_W8.5XH10.5inch.indd 1 2/7/17 3:49 PM

SEASONAL WEEKNIGHT SPECIAL
VANILLA BEAN CREPES WITH POACHED PERSIMMONS

The fuyu variety of persimmon is squat and 2 tbsp (30 mL) water 4 Increase heat to medium-high and let remain-
pumpkin-shaped with a mild vanilla flavour. ½ tsp (2 mL) cinnamon ing liquid reduce until mixture is thick and syr-
Known as the fruit of the gods in ancient ¼ tsp (1 mL) salt upy, about 5 minutes. Remove vanilla pods then
Greece, persimmons are certainly not given 2 vanilla pods (reserved from crepe batter) whisk cold butter into mixture until a smooth
enough hype for their versatility and delicious shiny sauce forms. Remove from heat and pour
1 tbsp (15 mL) cold butter
flavour. When poached in vanilla and fresh or- sauce into bowl with persimmons. Cover with
ange juice, their glowing orange flesh becomes Cooking spray plastic wrap and set aside at room temperature.
an addictive topping to freshly made buttery
¼ cup (60 mL) sliced hazelnuts 5 Heat crepe pan or a medium nonstick fry-
crepes. Top with crunchy hazelnuts and freshly
¼ cup (60 mL) fresh mint leaves ing pan over medium-low. Spray lightly with
whipped cream, and your meal will finish in
1 cup (250 mL) whipped cream cooking spray. Stir chilled batter then pour a
satisfaction. Crepes can be made up to a day
scant ¼ cup (60 mL) into pan. Tip the pan from
ahead of serving. Cover with plastic wrap and
1 In a pitcher, mix milk, egg, yolk, vanilla, sugar side to side until batter covers entire surface of
refrigerate. Before serving, warm slightly in
and salt. Add in flour and use an immersion pan. When bubbles form on the top of crepe,
the microwave, or layer on baking sheet and
blender to mix. Blend until a smooth batter flip over, about 1 minute. Cook other side until
place in a 200°F (100°C) oven until warm.
forms. Stir in melted butter. Cover with plastic lightly golden, about 1 minute. Repeat with
wrap and refrigerate for minimum 30 minutes, remaining batter to make 8 large crepes.
CREPES
1 cup (250 mL) 2% milk or overnight. 6 Gently fold crepes in half and then in quar-
1 egg ters. Divide them among plates. Spoon persim-
2 Slice each persimmon into ½-inch (1-cm)
1 yolk mons and syrup over crepes. Garnish with hazel-
rounds, then cut each round into quarters.
2 vanilla beans, scraped (reserve pods) nuts and mint, and serve with whipped cream.
3 Combine orange juice, zest, honey, water,
2 tbsp (30 mL) granulated sugar Serves 4
cinnamon, salt and vanilla pods in a medium
½ tsp (2 mL) salt
pan. Stir to combine. Add in persimmons slices
½ cup (125 mL) flour
and heat pan over high. Bring to a boil then
¼ cup (60 mL) melted butter reduce heat to low. Simmer persimmons in W H AT TO S E RV E
mixture until tender, about 5 minutes (timing Magners Pear Cider
PERSIMMONS will depend on ripeness and firmness of per- LCBO 279646, 500 mL, $3.30
2 fuyu persimmons simmon—when buying, look for firmness simi-
½ cup (125 mL) freshly squeezed orange juice lar to that of a ripe beefsteak tomato). Remove Domaine Pinnacle Ice Cider
1 tbsp (15 mL) orange zest LCBO 94094, 375 mL, $26.30
persimmon slices with a slotted spoon and
3 tbsp (45 mL) honey place in a bowl.

Give the Niagara Icewine
experience to friends and
family this holiday season
Niagara Icewine Festival

For three weekends in January the Niagara
region is transformed into a winter
wonderland, celebrating one of Canada’s
most cherished products, VQA Icewine!
DISCOVERY PASS January 12–14,
19–21, 26–28
ICEWINE GALA January 12
Fallsview Casino Resort
USE CODE FOODDRINK18 FOR $5

OFF YOUR DISCOVERY PASS
TWENTY VALLEY NIAGARA-ON-THE-LAKE NIAGARA FALLS

WINTER WINEFEST ICEWINE VILLAGE ICEWINE FESTIVAL
January 12–14 January 19–21, 26–28 January 26–28
Jordan Village Niagara-on-the-Lake Niagara Falls
niagarawinefestival.com
Untitled-1 1 2017-10-05 8:02 PM
DRINK GIFTING
MAKE IT
BY JA M E S CHAT TO •
clear
P HOTOG RAP HY BY DARREN KEM PER
ENHANCE YOUR GIFT OF A FAVOURED

BOTTLE BY PAIRING IT WITH THE
PERFECT DRINKING GLASS, WHETHER
FOR BEER, SPIRITS OR WINE.
A friend once gave me a vintage wine

glass. It was a beautiful green and handsomely decorated
but you couldn’t see much of the wine inside—or smell it
properly, since the bowl was rather small—an example of
how the wrong glass can deaden your enjoyment of wine.
The right glass, on the other hand, can enhance it no end, as
was proved to me recently when George Riedel, 10th genera-
tion CEO of Austria’s Riedel glass company, came to Toronto
and held a lunchtime seminar. His purpose was to show how
wine glasses with a subtly different shape change the way
we experience a wine. Inspired by his father’s pioneering
work in this field, George Riedel has been conducting these
experiments for decades, basing them on trial and error,
with the help of wine experts the world over. It was a most
convincing demonstration (see next page) and it has given
me a fail-safe gift for any connoisseur—a bottle of his or her
favourite wine and the Riedel glass precisely calibrated
to show it at its best.
But there’s no reason to restrict the idea of a glass and
a bottle to wine. An aficionado of fine spirits would be just as
happy with a gift that flatters their own field of interest. As
would that buddy who started collecting branded beer glass-
es when he was at college and still shows them off proudly
SEE SOURCE RESOURCE
in his basement. They can be hard to come by but the LCBO

always carries a selection of gift packs over the holiday
season that include glassware as well as the beer that goes
in it. A bottle is only a bottle, but a bottle and an appropriate
glass is something to keep and remember.
F OO D & DR I N K HOLIDAY 2017205
F&D_P205-212_GlasswareWithProducts_v30.indd 205 2017-09-27 2:05 PM

GIFTING MAKE IT CLEAR
red wine
BOTTLES TO GIVE
Mr. Riedel’s experiment involved tasting the same wine (a renowned Ontario Pinot Noir) out of
three different red wine glasses—the ones we’re showing on this page. The different shape of the
glasses affected the way the aroma molecules reached us. The wine seemed fragrant and floral
in the Pinot Noir glass, much earthier in the Shiraz glass and spicy and short in the Cabernet/
Merlot glass. Like three different wines! Then we performed the same test with a Shiraz from
the Okanagan and a Californian Cabernet Sauvignon. Same result. Riedel offers a huge range
of glassware at every price level (riedel.com); these three come from his Veritas collection.
ROSEHALL RUN
DEFIANT
PINOT NOIR VQA
LCBO 307769, $18.95
Elegant and of an ethere-

ally light weight, this
Prince Edward County
Pinot offers gratifyingly
intense red cherry and
berry fruitiness, overlay-
ing a perfectly integrated
pattern of spice and min-
erality. Definitely a wine
that demands— and
deserves—anyone’s full
attention.
STAGS’ LEAP
WINERY CABERNET
SAUVIGNON
VINTAGES ESSENTIALS
996405, $55.95
This is a super example RIEDEL VERITAS RIEDEL VERITAS RIEDEL VERITAS
of a modern Californian OLD WORLD PINOT NOIR NEW WORLD SHIRAZ CABERNET/MERLOT
Cabernet—no bruiser, Burgundy, in other words. Tradition- This glass looks rather like an ostrich This glass looks similar to the Shiraz
but a smooth, well- ally, red Burgundy glasses are more egg on a stem. Its smaller opening glass but the effect on a big Califor-
balanced wine of great bulbous than other red wine glasses, gathers the aromas tightly, almost nia Cab’ was pronounced. The wine
character and complex- maximizing the surface area of wine as if it wanted you to work a little seemed a touch more bitter and
ity. Blackberry and black- exposed to the air and coaxing out as harder for those primary fruit per- tannic in the Shiraz glass but its fruit
many of those complex Pinot Noir aro- fumes. Aromas form layers inside the positively sang in the glass that was
currant emerge on the
mas as possible. Some other Burgundy glass; its shape determines how we created for the variety. Bordeaux
nose and palate with all glasses also have a slight flair at the lip, percieve them. Interestingly, some glasses are traditionally taller and
sorts of cedar and spice designed to deliver the liquid to the of the other guests at our lunch pre- slimmer than Burgundy glasses—sip
notes following closely. front of the tongue where its delicate ferred the Shiraz from the Cabernet from a Bordeaux glass and the wine
flavours can be most appreciated. glass, finding it more fruit-forward. reaches the back of your tongue first.
(set of 2, $75, cocktailemporium.ca) (set of 2, $84.90, riedel.com) (set of 2, $75, cocktailemporium.ca)

Please enjoy responsibly.
Bring a Taste of Italy Home This Season

Enjoy the crisp, fruity flavours of Ruffino Prosecco DOC paired
with the rich and authentic taste of San Daniele Prosciutto.
RIEDEL VINUM CHAMPAGNE FLUTE THE WORKHORSE BOTTLES TO GIVE

EXTREME ICEWINE
Charming as the broad, shallow So you don’t have room for 100
Twenty years ago, George Riedel Champagne coupe undoubtedly was, different glasses—you just want
worked with Karl Kaiser and Donald it had a fatal flaw: bubbly lost its fizz something that works with almost
Ziraldo of Inniskillin to create a far too fast. A tall, slender flute keeps any kind of wine—white, red and
glass uniquely designed for icewine. the sparkle much longer and offers rosé. The Riedel Overture Magnum
“The question was what aspect the pleasing sight of a fine trail of bub- is the answer. It’s versatile, durable,
of the wine did we want to bring bles purling up to the surface. It also beautiful, can go in the dishwasher
forward,” says Riedel. “Definitely not concentrates aromas more effectively, and doesn’t cost the earth—an
the sweetness, but the minerality so your wine can better express itself. excellent gift for someone em
in a Niagara icewine that offsets it.” Save your coupes for cocktails. barking on the journey into wine PERRIER-JOUËT
Mission accomplished. (Camille Champagne flute, appreciation. (set of 2, $29.99 GRAND BRUT
(set of 2, $75, cocktailemporium.ca) crateandbarrel.com, $16.95) yongestreetwinery.com) CHAMPAGNE
LCBO 155341, $70.95
Always reliable, the

famous bubbly from this
venerable Champagne
house is a creamy, middle-
weight beauty with lemon,
pear, brioche and hazelnut
notes that linger into
a memorable finish.
INNISKILLIN VIDAL
ICEWINE
VINTAGES ESSENTIALS
388306, 375 mL, $49.95
A classic Ontario icewine
full of Vidal’s lush, con-
centrated fruitfulness,
laced with an unexpected
hint of ginger biscuit.
Serve it instead of des-
sert or pair it with a
coarse pâté de campagne.
white wines
There was once a trend in a few Toronto restaurants to serve their wines—even expensive ones—
MÉNAGE À TROIS
GOLD CHARDONNAY
LCBO 485417, $17.95
in crude, thick little tumblers. It was supposed to be cute but it diminished the wines no end. Half Here’s a wine with an over-
the-top bouquet to show
the enjoyment we derive from a wine has to do with its aromas and a decent-sized, tulip-shaped
off your new wine glasses!
wine glass is designed to gather and concentrate them, provided you don’t pour too generously. Rich, full-bodied with lush
That said, many of the specialist wine glasses that have evolved over the centuries still have tropical fruit, pineapple,
their fans and admirers—the sherry copita, for example, or the Riesling roemer. Glasses for white apricot jam and a whack
of oaky vanilla.
wine tend to be smaller than those for red to minimize the amount of oxidation and preserve
the wine’s fresh fruity nuances.

C
CM
MY
CY
CMY
K
BOTTLES TO GIVE
spirits
Spirits can be enjoyed in anything from a single shot glass to a snifter the size of baby’s head,
from an ornately gilded eastern European liqueur glass no bigger than a thimble to a hipster bar’s
Mason jar. The trick, however, is to maximize the delivery of aromatics from the drink to your nose.
Professional whisky blenders use a simple, tulip-shaped ISO tasting glass when they are nosing a
blend—but one of those would make a dull gift. Specialty bar accessory stores like BYOB Cocktail
Emporium in Toronto or Ma Cuisine in Ottawa have far more glamorous ideas to offer.
OLD PULTENEY
12 YEAR OLD
HIGHLAND SINGLE
MALT SCOTCH
LCBO 515346, $79.95
The Old Pulteney

distillery is the most
northerly on Scotland’s
mainland, established in
1826, in the old herring-
fishing town of Wick.
There’s a trace of sea
air in the aroma of this
medium-bodied single
malt, and a deliciously
complex taste of apples
and vanilla cake with
an added wisp of smoke.
ARMAGNAC
DE MONTAL VSOP
LCBO 618496, $53.35
SNIFTER MARTINI RIEDEL VINUM SINGLE
Light on its feet but
MALT WHISKY
with a long finish like Okay, it’s old-school, but there’s some No one knows who invented the clas-
a peacock’s tail, this is thing about the way a big balloon of sic conical Martini glass but its shape George Riedel won Decanter
a splendid VSOP Arma a brandy snifter sits in the palm of your says “cocktail” in every language on magazine’s Man of the Year award
hand that still satisfies. Give it a swirl— the planet. That long stem stops the for designing this elongated
gnac with fresh plum and
the spirit coats the inside of the glass heat of your hand from disrupting thistle single malt whisky glass
anise leavening aromas and the greater surface area releases the spirit’s chill; the straight sides help in Riedel’s Vinum collection. The
of prune and vanilla oak. more aromas. Meanwhile, your hand a skewer of olives stay put. Turn out-turned lip directs the spirit
A most contemplative warms the brandy and the alcohol it into an iconic gift with a bottle of onto the tip of the tongue where
brandy. molecules rise, laden with layers of bitters or vermouth, a jar of olives sweetness is perceived. The
perfumed treasure. and a mickey of your favourite gin. narrow shape lets you nose the
(Riedel Vinum Brandy glass, $33.95, (Riedel Martini glasses, set of 2, $75, bouquet, not the alcohol. (set of 2,
williamashley.com) cocktailemporium.ca) $65, cocktailemporium.ca)

Untitled-1 1 2017-10-05 8:07 PM
WEIZEN CHALICE PILSNER

Tall and elegantly curvaceous, the The traditional glass for Belgian ales, There is no better way to admire
weizen glass evolved in Germany as the chalice is a stemmed bowl often the colour, clarity and effervescence
the perfect vessel for a wheat beer. decorated with a brewery’s name or of a pilsner or lager than to serve it
The narrow base catches the yeasts a fancy gold rim. Beers with high alco- in one of these tall, tapered glasses.
in the unfiltered brew as they drift hol levels are meant to be sipped not They look a little top-heavy, but the
downwards, while the flared top chugged, and the chalice (or its sibling, sturdy base gives it much-needed
provides plenty of room for a foamy the goblet) is sometimes etched inside stability. Some pilsner glasses have ERDINGER
head and gives free rein to the delec- to encourage CO2 bubbles to form, a small stem, in which case they are VARIETY PACK
table fruity, spicy aromas of the beer. rise up and perpetuate the head. technically known as Pokal glasses. LCBO 519751, 5 pk, $19.95
(Spiegelau wheat beer glass, set of 2, (Abbey beer glasses, set of 4, $29.00, (Pilsner glasses, set of 4, $33.00,
$29.99, yongestreetwinery.com) cocktailemporium.ca) cocktailemporium.ca) Explore the world of
Erdinger wheat beer with
five different German
weizen styles ranging
from dunkel to the yeast-
free, sparkling kristall.
The pack also contains
a branded weizen glass
from the brewery.
CHIMAY GIFT PACK

LCBO 519223, 3 pk, $15.95
Three different Chimay

ales, including the full-
bodied, hoppy Tripel
(8% alcohol by volume,
or ABV), all brewed in
the Trappist Scourmont
Abbey in Belgium, come
with their own branded
Chimay chalice.
HOLSTEN PREMIUM
beer
PILSENER
LCBO 288365, 500 mL, $2.10
Pair your favourite lager

with the gift of a pilsner
glass—or choose this
Ask for any beer in an English pub and it comes in a pint glass or a dimpled pint mug with a handle, crisp German example.
regardless of the brew. Ask in Germany, and every beer will be served in a glass appropriate to Subtle aromas of malty
its style. Ask in Belgium, and chances are each brand of beer will have its own distinctly shaped grain, apple and pear
add interest to the main
and decorated vessel (to the delight of beer glass collectors). It has a lot to do with marketing,
event—refreshment.
to be sure, but there’s no denying that the shape of a glass is as important for beer as it is for wine,
displaying a brew’s appearance, maintaining its head and enhancing aromas.

THE BEER THAT
STARTED IT ALL
LIMITED
TIME OFFER:
SAVE $1
PER 6 PACK
*Available at the participating retailers from
November 6–December 2, 2017 or while supplies last.
Untitled-1 1 2017-10-05 8:09 PM

Bun warmers included.
The 2018 Tucson.
Thaw out from your adventures this holiday season in the 2018 Tucson with standard heated
front seats and an available heated steering wheel. The adventurers in the back row can toast
their buns too with available heated rear seats. Wherever your winter adventures take you,
an available All-Wheel Drive system delivers enhanced traction and control in all weather
conditions. This holiday season, #spreadthewarmth in the Hyundai Tucson.
HyundaiCanada.com
™/®The Hyundai names, logos, product names, feature names, images and slogans are trademarks owned or licensed by Hyundai Auto Canada Corp. Pre-production model shown. Shown with optional equipment.
H17Q3-PR-TU-1147_Food_and_Drink_Ad.indd 1 2017-09-28 5:42 PM

Untitled-1 1 2017-10-05 8:06 PM
RECI P ES
With wine, beer and spirit recommendations by the
LCBO’s Knowledge Resources Group.
talking turkey 1 Preheat the oven to 325°F (160°C). Place a

baking rack on a baking sheet.
pieces and serve drizzled with gravy and
Warm Green Lentils (recipe follows). Simple
from page 132 additions to round out the feast include a loaf
2 For stuffing, add the butter and oil to a large of crusty sourdough baguette, steamed brocco-
skillet over medium and heat until butter li and wedges of seasoned hothouse t omatoes.
T U R KEY R OU LA D E WITH froths. Add onion and celery and sauté until
translucent, about 4 minutes. Add chestnuts, Serves 4 to 6
C H E ST N U T STU F F ING & seasonings and chicken stock and bring to
B RA N DY G RAV Y a boil. Reduce the heat to low and simmer for
2 to 3 minutes. Taste for seasoning and add WARM GREEN L ENTI L S
Don’t be afraid to try something new. A turkey
salt if needed. I happen to know a lot of vegetarians and if
roulade filled with a savoury chestnut stuffing
leaves room on the table for more simple sides. 3 Put the croutons in a large bowl. Pour the there’s one festive feast that leaves them in
The turkey breast remains moist, the slicing is hot vegetable-chestnut-stock mixture over the the cold—culinarily speaking—it’s the holiday
easy, and the drizzle of brandy gravy makes for croutons and mix well. Let sit for 10 minutes to turkey. Yet it’s so easy to be inclusive, espe-
an ooh la la feast. allow stock to be absorbed into croutons, then cially when it comes to sides. I think everyone
stir and mash a bit with the back of a wooden will enjoy this zesty twist on lentils, studded
spoon. Add egg and thyme and stir to combine. with parsnips, carrot, onion and a sherry vin-
STUFFING aigrette.
1 tbsp (15 mL) unsalted butter Set aside to cool. (You’ll have just the right
amount of stuffing to stuff the roulade. If you’d 2 tbsp (30 mL) olive oil
1 tbsp (15 mL) olive oil
like more as a side dish, double the recipe and 1 medium onion, finely diced
1 small cooking onion, finely diced bake half in a small greased baking dish, along- 2 medium carrots, peeled and finely diced
2 ribs celery, finely diced side the turkey, for about 35 minutes.)
2 medium parsnips, peeled and finely diced
2 pkgs (each 100 g) peeled roasted chestnuts
(such as Aurora brand organic), chopped 4 Lay the butterflied turkey breast skin-side 2 cloves garlic, minced
1 tsp (5 mL) poultry seasoning down on a cutting board. Sprinkle the meat Salt and pepper to taste
½ tsp (2 mL) red pepper flakes
with 1 tsp (5 mL) salt and 1 tsp (5 mL) pepper. 1 cup (250 mL) green lentils
Evenly spread the stuffing in a ½-inch-thick
1 cup (250 mL) chicken stock 4 cups (1 L) water
(1-cm) layer over the meat, leaving a ½-inch
Salt to taste ¼ cup (60 mL) extra virgin olive oil
(1-cm) border on all sides. Make sure not to
2 cups (500 mL) plain croutons (homemade mound it. Roll the turkey like a jelly roll (or a 1 tbsp (15 mL) Dijon mustard
is best) burrito, tucking in the ends). Tie the roast firm- 3 tbsp (45 mL) sherry vinegar
1 egg, beaten ly with Butcher’s twine every 2 inches (5 cm) to 2 tbsp (30 mL) fresh parsley, finely chopped
1 tbsp (15 mL) fresh thyme make a compact cylinder.
1 Heat olive oil in a medium sauté pan, add
TURKEY 5 Place the stuffed turkey breast seam-side the onion, carrots and parsnips and cook over
1 whole turkey breast, 4 to 5 lbs (2 to 2.2 kg), down on the rack on the baking sheet. Brush medium heat for 7 to 10 minutes, stirring often
boned and butterflied and pounded to with olive oil, sprinkle with a bit more salt and (add a splash of water if the pan gets too dry).
½ inch (1 cm) thickness (have the butcher pepper, and roast for 1¾ to 2 hours, until an in- Add the garlic and cook for 2 more minutes.
do this for you) stant-read thermometer registers 150°F (65°C) Season to taste with salt and set aside.
1 tsp (5 mL) sea salt in the centre. Tent with foil and allow to rest at
1 tsp (5 mL) black pepper room temperature for 15 minutes. 2 Meanwhile, rinse lentils and place in a me-
Butcher’s twine dium saucepan with 4 cups (1 L) water. Bring to
6 For gravy, to a small saucepan over medium- a boil, then lower heat and simmer uncovered
1 tbsp (15 mL) olive oil high heat, add the chicken stock and brandy. for 20 to 25 minutes, or until lentils are just
Bring to a boil then lower to a simmer until tender. Drain lentils and season to taste with
GRAVY mixture is noticeably reduced (about 10 min- salt and pepper. Set aside.
1 cup (250 mL) chicken stock utes). Stir together cornstarch and water in
¼ cup (60 mL) brandy a ramekin and whisk into sauce. Whisk in 3 In a large bowl, whisk together the ¼ cup
1 tsp (5 mL) cornstarch mustard and thyme and simmer for 2 minutes (60 mL) extra virgin olive oil with mustard,
1 tsp (5 mL) cold water more. Turn off heat and whisk in butter. Taste vinegar, salt and pepper. Add the lentils,
1 tsp (5 mL) Dijon mustard
for seasoning. vegetable mixture and parsley and stir well.
Re-taste for seasoning and adjust if necessary.
1 tbsp (15 mL) fresh thyme 7 Once turkey has rested, snip and remove
1 tbsp (15 mL) unsalted cold butter all kitchen twine. Slice roulade into nice even Serves 4 to 6
F&D_P215-257_RecipesBack_Holiday17_v12.indd 215 2017-09-27 2:16 PM

A P R ICOT- MU STA R D 2 Cut off the rough ends of the sprouts and
pull off any discoloured or loose outer leaves.
R OA ST E D TU R K EY Slice in half, from roots to tops. Pour prepped
B R E A ST sprouts onto a baking sheet and toss with olive
If you want flavour-packed simplicity you’ve oil, salt and red pepper flakes. Roast for 20 to
come to the right recipe! A simple glaze sweet- 25 minutes, shaking the pan halfway through
ens the juicy bone-in breast. You’ll have enough so the Brussels sprouts evenly brown. In the
for a candlelit dinner, and sunny sandwiches end, they’ll be crisp on the outside and be soft
the next day. and mellow on the inside.
1 tsp (5 mL) herbes de Provence Serves 2 to 4

1 tsp (5 mL) sea salt
2 garlic cloves PE RFECT NO -BA STE
1 skin-on, bone-in turkey breast, 2 lbs (1 kg) CARROT, CRANBE RRY & ROAST TURK EY WI TH
2 tbsp (30 mL) Dijon mustard RE D BULGUR P ILAF SOUR CHERRY SAU C E
3 tbsp (45 mL) apricot preserves Switch up your sides with this modern ap- Turkey gets a bad name for turning hosts into
1 tbsp (15 mL) olive oil proach to an ancient grain—red bulgur. Co- stress cases, tied to the oven basting while
lourful and hearty with a delectable pome- everyo ne else is out having fun. Stress no
1 Preheat oven to 450°F (230°C). Line a roast- granate dressing, the roasted carrots and more! This tried-and-true method is as easy as
ing pan with foil. Set aside. cranberries add familiarity and extra whole- seasoning and sticking it in the oven. You can
someness. sneak upstairs and read for a couple of hours,
2 On a chopping board, using a chef’s knife,
mince together herbes de Provence with salt 1 cup (250 mL) whole-grain red bulgur then reappear in time to wow them with your
and garlic. Carefully run your fingers between (such as Bob’s Red Mill) perfect bird and luscious cherry sauce.
the skin and the flesh from one end of the tur- 2 cups (500 mL) water
key breast, creating a pocket. Rub the herb 1 bunch, about five medium carrots, peeled TURKEY
mixture under the skin, being gentle so as not and sliced into ½ inch (1 cm) coins 1 farm-fresh turkey, 14 to 16 lbs (about
to pull off the skin. 2 tsp (10 mL) olive oil 6.5 to 7 kg), neck and giblets removed
1 tsp (5 mL) sea salt
3 Combine Dijon, apricot preserves and olive Pinch of salt
1 tsp (5 mL) fresh cracked pepper
oil in a small bowl then slather all over turkey ½ cup (125 mL) dried sweetened cranberries
breast. Butcher’s string
3 green onions, thinly sliced on the bias
2 cups (500 mL) water
4 Place turkey in preheated oven and im-
VINAIGRETTE
mediately decrease the temperature to 400°F SOUR CHERRY SAUCE
(200°C). Roast for about 1 hour, until cooked 2 tbsp (30 mL) pomegranate molasses
½ lb (250 g) dried sour (or tart) cherries
through and a thermometer placed in the thick- 2 tbsp (30 mL) fresh lemon juice (about 1 cup/250 mL)
est part of the breast registers 170°F (77°C). 1 tbsp (15 mL) extra virgin olive oil 1 cup (250 mL) pitted fresh (or frozen, thawed)
Sea salt and black pepper to taste cherries, halved
5 Remove from oven, transfer to a platter,
3 cups (750 mL) dry red wine
cover, and let rest for 10 minutes before slicing.
1 Preheat oven to 425°F (220°C). 3 tbsp (45 mL) sugar
Serves 2 to 4 1 tbsp (15 mL) balsamic vinegar
2 Combine bulgur and water in a medium
pot. Bring to a boil, cover and reduce heat to a Salt and pepper to taste
simmer. Cook until tender, about 12 minutes. 2 tbsp (30 mL) butter
S P ICY ROA STED Drain off any excess water and fluff bulgar with 1 tbsp (15 mL) flour
B RU S S E LS S PR OU T S a fork. Tip into a bowl and set aside to cool.
1 Put oven rack in lower third of oven, remov-
If you grew up dreading the holiday Brussels 3 Toss carrots with olive oil and salt and ing 1 or 2 of the other racks to be sure your
sprouts, please try this recipe instead. With spread evenly on a baking sheet. Roast, toss- turkey has enough clearance. Preheat oven to
a slightly charred outer shell spiced up with ing once or twice, until tender and browned, 450°F (230°C).
some red pepper flakes, and cooked to a soft about 30 minutes.
emerald green within, this dish will create new, 2 Season turkey evenly with salt and pepper,
happier holiday Brussels sprouts memories. 4 To the cooked bulgur, add cooked carrots, inside and out. Tuck wing tips under the breast
dried cranberries and green onions. Combine and tie drumsticks together with butcher’s
1 lb (500 g) Brussels sprouts
vinaigrette ingredients and toss with bulgur string.
mixture. Taste and add more salt if needed.
A good pinch sea salt Serve warm, alongside turkey and roasted 3 Pour 2 cups (500 mL) cold water into a
½ tsp (2 mL) red pepper flakes Brussels sprouts. large, heavy-duty roasting pan (this is to pre-
vent smoking up the kitchen) and then place
1 Preheat oven to 400°F (200°C). Serves 2 to 4 a roasting rack in pan. Put turkey on the rack

New from
and roast, rotating the pan 180 degrees when strainer and rinse with cold water. Add defrost-
you’re halfway through the cooking time (after ed peas to the strainer and then pour beans
about 1 hour, 15 minutes). If turkey begins to and peas onto a tea towel or paper towel to dry.
brown too much, cover loosely with foil. Your
turkey is done when a thermometer inserted 2 For vinaigrette, whisk together lemon juice,
into the fleshy part of the thigh (without touch- maple syrup, Dijon, salt and pepper in a med
ing the bone) registers 170°F (77°C). This will ium bowl. Slowly drizzle in oil in a steady
take 1¾ to 2½ hours total, depending on the stream, whisking until smooth.
size of your bird.
3 To finish salad, add lettuce, radicchio, onion,
beans and peas to a large serving platter or
4 Remove turkey from pan. Drain juices from
2 large bowls. Lightly dress with vinaigrette,
pan and add turkey back to pan to rest, cov-
toss and serve.
ered loosely with foil, for at least 20 minutes.
Remove and discard string. Serves 8 to 10
5 To make the sour cherry sauce, combine
sour cherries, fresh cherries, red wine, sugar,
vinegar, salt and pepper in a medium sauce- SW E E T POTATO SKILLE T
pan over medium-high heat. Bring to a boil KUGE L W ITH BRONZ E D
then lower to a medium-low simmer for 25 to Mad & Noisy Lagered Ale is
M ARSH M ALLOWS
30 minutes, or until reduced by half. In a small
I can’t decide if this is a new take on an old-
inspired by the Kölsch beers
bowl, mash together butter with flour to form
a buttery paste, then stir into sauce and sim- school classic, or an even older take on an old- of Cologne, Germany. This
mer for another few minutes. The sauce should school classic. Either way, with the cinnamon straw-blonde ale is subtly
look thick and glossy and have a nice sweet spice and the nostalgic kick of toasty marsh-
mallows, it’s sure to be a favourite. hopped, fermented with ale
and sour balance.
1 large Yukon gold potato, peeled
yeast and then lagered cold.
6 Carve golden turkey and serve with cherry The result, a light-bodied
2 large sweet potatoes, peeled
sauce.
¼ cup (60 mL) butter, melted and cooled brew with a delicate fruity
Serves 8 to 10 2 tbsp (30 mL) brown sugar aroma of an ale and a crisp
2 eggs, beaten
clean finish of a lager.
¼ tsp (1 mL) cinnamon
B I B B & RA DICC HIO SA LA D ½ tsp (2 mL) baking powder
WIT H P E A S A ND B EA NS 1 tsp (5 mL) salt
Fresh cracked pepper to taste
Airy greens and bitter radicchio are tossed
1 bag (250 g) regular marshmallows
with classic Christmas peas and green beans, (such as Jet-Puffed original)
before being hit with lemon-maple vinaigrette.
It’s really two bright sides in one. 1 Preheat oven to 350°F (180°C).
1 lb (500 g) green beans, trimmed and sliced
in half 2 Roughly chop potato and sweet potatoes
2 cups (500 mL) defrosted frozen sweet peas and grate in a food processor with a grater disc
or on a box grater (if using box grater keep
3 heads Bibb lettuce, roughly torn
potatoes whole). Toss grated potatoes into
2 heads trimmed radicchio, torn into
a large bowl, then stir in melted butter, brown
1½ inch (4 cm) pieces
sugar, eggs, cinnamon, baking powder, salt and
¼ small red onion, thinly sliced into half moons
pepper until thoroughly combined.
VINAIGRETTE 3 Grease a 9-inch (23-cm) cast iron skillet and
⅓ cup (80 mL) fresh lemon juice pour potato mixture into it. Place on a bak-
2 tbsp (30 mL) maple syrup ing sheet and bake in preheated oven for 1 to
2 tsp (10 mL) Dijon mustard 1¼ hours, or until cooked through.
½ tsp (2 mL) salt
4 Remove from oven and artfully arrange
Freshly ground pepper to taste marshmallows on top. Turn oven to low broil
½ cup (125 mL) olive oil setting and set skillet back in oven. Watch as
marshmallows toast and brown (while being
1 To a medium pot of boiling water, add the careful not to burn them).
prepared green beans and blanche for 3 to
4 minutes, or until tender-crisp. Drain in a Serves 8 to 10
Must be legal drinking age.

F OO D & DR
Available N K HOLIDAY
atIselect 2017 217
LCBO outlets.

getting saucy etable stock. When mixture comes to a boil,
adjust heat to maintain gentle simmer. Cook,
from page 85 stirring occasionally, until sauce is glossy and
thick, about 45 minutes. Season with salt and
pepper. Cool completely.
3 Divide between two 4-cup (1-L) containers.
Cover and label with date. Refrigerate up to
5 days or freeze up to 6 months.
Makes 7 cups (1.75 L)
W H AT TO S E RV E
PULLE D BEEF RAGU
Mommessin Cuvée St. Pierre Rouge
LCBO 513 $7.95 RIGATON I
Tinto da Ânfora Red In a large pot, heat 3 cups (750 mL) Pulled
M U S H R OOM SU GO LCBO 227256 $12.00 Beef Ragu over medium-low heat. Bring a
When selecting fresh mushrooms for this sauce, large pot of salted water to a boil. Cook 1 lb
look for a balance of flavour (cremini), texture (500 g) dried Italian rigatoni according to
(king oyster) and pretty shapes (hon shimeji). M USH ROOM SUGO instructions on package. Drain and add to
This recipe is adapted from Lidia’s Favorite PAPPARDE LLE sauce. Stir in 3 tbsp (45 mL) diced unsalted
Recipes by Lidia Mattichio Bastianich and butter until melted. Sprinkle with 2 tbsp
In a large pot, heat 3½ cups (875 mL) Mush-
Tanya Bastianich Manuali (Knopf). (30 mL) chopped parsley. Served with grated
room Sugo over medium-low heat. Bring a
Parmesan and chili flakes.
½ oz (15 g) dried porcini mushrooms large pot of salted water to a boil. Cook 1 lb
(500 g) dried Italian pappardelle according Serves 4 to 6
1 cup (250 mL) boiling water
to instructions on package. Drain and add to
sauce. Stir in 3 tbsp (45 mL) diced unsalted
2 tbsp (30 mL) unsalted butter butter and ¼ cup (60 mL) chopped parsley un- PULLE D BEEF RAGU
1 large red onion, about 12 oz (375 g), til butter melts. Served with grated Parmesan. POLE N TA
finely chopped
3 cloves garlic, minced Serves 4 to 6 In a large heavy-duty pot, bring 5 cups (1.25 L)
1 tbsp (15 mL) chopped thyme water to a boil. Slowly whisk in 1 cup (250 mL)
2½ lbs (1.25 kg) mixed fresh mushrooms, M USH ROOM SUGO coarse cornmeal. Season with salt. When it
sliced ¼ inch (5 mm) thick starts to thicken, reduce heat to low. Cook, stir-
PE ROGIE S
Salt and freshly ground pepper to taste ring occasionally, until soft and creamy, 45 to
3 tbsp (45 mL) tomato paste In a large pot, heat 3½ cups (875 mL) Mush- 50 minutes. While polenta is cooking, heat
room Sugo over medium-low heat. Bring 3 cups (750 mL) Pulled Beef Ragu in a medium
1 cup (250 mL) dry Marsala wine
a large pot of salted water to a boil. Cook one
4 cups (1 L) unsalted vegetable stock, saucepan over medium heat. When polenta is
907-g bag frozen perogies according to in-
preferably homemade ready, stir in 2 tbsp (30 mL) unsalted butter
structions on package. Drain and add to sauce.
Stir then sprinkle with 2 tbsp (30 mL) chopped and ½ cup (125 mL) freshly grated Parmesan.
1 Soak porcini in boiling water for 20 minutes.
chives or green onion. Serve with sour cream. Taste for salt and divide among 4 warmed shal-
Remove porcini and squeeze dry. Place in sieve
and rinse. Drain, dry, coarsely chop and set low bowls. Divide ragu over polenta. Sprinkle
Serves 4 to 6
aside. Slowly pour soaking liquid into a bowl, with chopped parsley.
leaving any sediment behind. Set aside.
M USH ROOM SUGO TOFU Serves 4
2 In a large pot, heat oil and butter over me-
Cut two 2/3-lb (350-g) blocks firm tofu into
dium heat. Add onion. Cook, stirring occasion-
4 slices each. Pat dry with paper towel. Season PULLE D BEEF
ally, until soft, about 10 minutes. Add garlic
generously with salt and pepper. Heat 2 tbsp
and thyme. Cook, stirring, 2 minutes. Add RAGU BUNS
(30 mL) vegetable oil in a large nonstick fry
fresh mushrooms and soaked porcini. Cover
pan over medium-high heat. Add tofu. Cook In a medium saucepan, heat 3 cups (750 mL)
and cook, stirring occasionally, until some
until nicely browned, 3 to 4 minutes per Pulled Beef Ragu over medium heat. Toast
moisture weeps, about 5 minutes. Remove lid,
side. Reduce heat to medium-low. Add ½ cup
season with salt and pepper, and raise heat to cut sides of 4 hamburger buns under broiler,
(125 mL) vegetable stock. When stock stops
medium-high. Cook, stirring, until moisture 1 to 2 minutes. Divide ragu among buns. Top
bubbling, stir in 3½ cups (875 mL) Mushroom
evaporates and mushrooms start sizzling, each with approximately ½ cup (125 mL) tangy
Sugo. Cook, turning occasionally, 5 minutes.
about 5 minutes. Add tomato paste. Cook, stir- coleslaw. Smear bun tops with barbecue sauce,
Top with trimmed enoki mushrooms. Serve
ring constantly, for 2 minutes. Add Marsala. if desired.
with steamed brown rice.
Cook, stirring often, until Marsala is syrupy,
about 5 minutes. Add porcini broth and veg- Serves 4 Serves 4

P U L L E D B EEF RAG U 2 Pat beef dry with paper towel. Season gen- bay leaves. Remove 2 cups (500 mL) of brais-
erously with salt and pepper. Heat oil in large ing liquid with vegetables, and purée in blend-
You could make this rich meat sauce with other
nonstick frying pan over high heat. Carefully er. Return to pot. Place pot over medium heat.
cuts of stewing beef such as brisket or shin,
transfer beef to pan. Cook beef, turning occa- Cook, stirring occasionally and skimming fat,
but you would need to braise them in a deep
sionally, until nicely browned on all sides, 8 to until sauce is reduced to 5 cups (1.25 L)—it
roasting pan to accommodate their size, then
10 minutes total. (Lower heat if beef is starting should be thickened, glossy and delicious.
transfer the braising liquid to a pot to finish
to scorch.) Transfer beef to large (5-L) Dutch
the sauce. 6 While sauce is reducing, pull beef into thick
oven.
5 lbs (2.2 kg) boneless beef chuck (a.k.a. blade) shreds with 2 forks, discarding fat and gristle.
roast 3 Reduce heat on frying pan to medium and When sauce is ready, gently stir in beef. Sea-
Salt and freshly ground pepper to taste add onion, carrot and celery. Cook, stirring oc- son with salt and pepper. Remove from heat
2 tbsp (30 mL) vegetable oil
casionally, until softened, about 10 minutes. and cool completely.
Add garlic, rosemary and thyme. Cook, stir-
2 cups (500 mL) diced onion 7 Divide between three 4-cup (1-L) containers.
ring, 2 minutes. Season with salt and pepper.
2 cups (500 mL) diced carrot Transfer to Dutch oven. Cover and label with date. Refrigerate up to
1 cup (250 mL) diced celery 5 days or freeze up to 6 months.
5 cloves garlic, minced 4 Add wine to frying pan and raise heat to
high. Let wine boil for 2 minutes. Pour over Makes 9 cups (2.25 L)
1 tbsp (15 mL) chopped rosemary
beef. Add tomatoes, bay leaves and stock to
1 tbsp (15 mL) chopped thyme
Dutch oven. Place Dutch oven over high heat.
1½ cups (375 mL) dry red wine
When it comes to a boil, cover and place in W H AT TO S E RV E
1 can (798 mL) Italian tomatoes, drained, oven. Cook, turning beef at halfway mark, until
chopped Villa Antinori Toscana IGT
meat is fork-tender, 3 to 3½ hours. LCBO 53876 $26.35
2 bay leaves
3 cups (750 mL) unsalted chicken stock 5 Carefully transfer beef to baking tray to Sandbanks Baco Noir VQA
LCBO 110049 $15.95
cool. Using a ladle, skim and discard as much
1 Preheat oven to 325°F (160°F). fat as possible from braising liquid. Discard
$32.95 $32.95 $24.95

M A ST E R C U R RY SAU C E M ASTE R CURRY SAUCE 2 Place cooled pumpkin seeds in a blender
and process until finely ground. Add tomatil-
The quality of this sauce relies heavily on the SH RIM P los, onion, garlic, jalapeños and 1 cup (250 mL)
curry powder, so it’s worth splurging on a pre- Peel and devein 2 lbs (1 kg) jumbo shrimp. chicken stock. Blend until smooth. Add cilan-
mium brand. (If you can’t remember when you Rinse and pat dry with paper towel. In a large tro and lettuce. Blend until smooth, stopping
bought the curry powder on your spice rack, pot, heat 2½ cups (625 mL) Master Curry once or twice to push down greens.
throw it out!) Arvinda’s, a local company out Sauce over medium-high heat. When it comes
of Mississauga, makes fresh, robust and high- to a boil, stir in shrimp. Cook, stirring occa- 3 In a large pot, combine oil, cumin, cloves and
quality spice blends that can be found at select sionally, until shrimp is cooked through, about pumpkin seed mixture. Place over medium heat.
supermarkets or purchased online. 5 minutes. Just before shrimp is ready, stir in When the mixture starts bubbling, cover pot
¼ cup (60 mL) vegetable oil one 160-mL can coconut milk. Season with salt. with splatter screen or hold a lid over pot like a
1 lb (500 g) onions, thinly sliced Stir in ⅓ cup (80 mL) chopped cilantro. Serve shield. Adjust heat to maintain gentle simmer.
¼ cup (60 mL) finely chopped garlic with steamed rice or naan. Cook, stirring often, until it’s as thick as hot ce-
3 tbsp (45 mL) finely chopped ginger Serves 4 to 6 real, 12 to 15 minutes. Stir in remaining 1½ cups
(375 mL) chicken stock. Simmer, stirring occa-
2 tbsp (30 mL) curry powder
sionally, 10 minutes. Remove from heat. Season
1 can (398 mL) diced tomatoes
with salt and pepper. Cool completely.
4 cups (1 L) vegetable stock M ASTE R CURRY SAUCE
2 tsp (10 mL) garam masala TOFU & PE AS 4 Divide between two 3-cup (750-mL) contain-
Salt to taste ers. Cover and label with date. Refrigerate up
In a large pot, heat 2½ cups (625 mL) Master to 3 days or freeze up to 6 months.
1 In a large pot, heat oil over medium heat. Curry Sauce over medium-high heat. When it
Add onions. Cook, stirring occasionally, until comes to a boil, add two 350-g packages firm Makes 4 cups (1 L)
lightly browned, 15 minutes. Add garlic and tofu cut into 1-inch (2.5-cm) cubes. Season with
ginger. Cook, stirring, 2 minutes. Add curry salt and cover. Reduce heat to maintain gentle
powder. Cook 30 seconds. Add tomatoes and simmer. Cook, stirring occasionally, 10 min-
W H AT TO S E RV E
their juices. Stir with a wooden spoon to scrape utes. Add 2 cups (500 mL) frozen peas. Cook,
up any brown bits from bottom of pan. Add veg- stirring occasionally, until peas are tender and Beringer Main & Vine White Zinfandel
etable stock. Raise heat to high. When mixture mixture is simmering, 2 to 3 minutes. Stir in LCBO 239756 $10.95
comes to boil, reduce heat to maintain gentle ¼ cup (60 mL) heavy cream. Taste for salt.
Sprinkle with 2 tbsp (30 mL) chopped mint. Old Speckled Hen
simmer. Cook, stirring occasionally, 30 minutes.
LCBO 563601, 4 pk $11.00
Stir in garam masala and remove from heat. Serve with steamed rice or naan.
Purée until smooth in a food processor or with
Serves 4 to 6
an immersion blender. Season with salt.
2 Divide between two 3-cup (750-mL) con- M OLE VE RD E TU RK EY
tainers. Cool completely. Cover and label with M OLE VE RDE
In a medium pot, combine 4 cups (1 L) shred-
date. Refrigerate up to 1 week or freeze up to Green mole will splatter during the initial ded leftover turkey meat and 2 cups (500 mL)
6 months. cooking stage, so use a deep pot and consider Mole Verde over medium heat. Simmer gently
Makes 5 cups (1.25 L) buying a splatter screen—it comes in handy for 10 minutes to let the flavours blend. Sea-
for tomato sauce, as well. Otherwise, hold a son with salt and pepper. Serve as a taco fi
lling
lid over the pot like a shield and protect your with warm corn tortillas, diced sweet onion
stovetop with baking sheets. and hot sauce.
W H AT TO S E RV E
1 cup (250 mL) raw pumpkin seeds Serves 4 to 6
St. Peter’s Organic English Ale
LCBO 627463, 500 mL $3.90 ¾ lb (375 g) tomatillos, husked, washed,
quartered
Forward Moscato M OLE VE RD E PO RK C H O PS
1 small onion, chopped
LCBO 274498 $10.95
3 cloves garlic, chopped Season 4 boneless pork loin chops, 8 oz (250 g)
2 jalapeño peppers, seeded, chopped
each, with salt and pepper. Heat 2 tbsp (30 mL)
vegetable oil in a large nonstick frying pan over
2½ cups (625 mL) low-sodium chicken stock,
M A ST E R C U R RY SAU C E divided high heat. Sear pork until nicely browned but
still rare inside, about 3 minutes per side. Trans-
C H I CKE N 1 cup (250 mL) cilantro leaves, packed
fer pork to plate. Reduce heat to medium-low.
Cut 2½ lbs (1.25 kg) boneless skinless chicken 3 outer romaine lettuce leaves (or 5 inner), chopped Add ½ cup (125 mL) chicken stock or water. Stir
thighs into 2-inch (5-cm) chunks. Season with 1 tbsp (15 mL) vegetable oil in 2 cups (500 mL) Mole Verde. Return pork to
salt. In a large pot, heat 2½ cups (625 mL) Mas- ½ tsp (2 mL) ground cumin pan and cover. Cook, turning occasionally, until
ter Curry Sauce over medium-high heat. When Pinch ground cloves pork is medium, 5 to 7 minutes. (An instant-
it comes to a boil, stir in chicken. Reduce heat Salt and freshly ground pepper to taste read thermometer inserted horizontally into
to maintain gentle simmer. Cook, stirring oc- centres will read 130°F (54°C). Transfer pork
casionally, until chicken is tender, 25 to 30 min- 1 In a medium frying pan over medium heat, to serving platter. Keep sauce warm over low
utes. Stir in ⅓ cup (80 mL) chopped cilantro. toast pumpkin seeds, stirring often, until light- heat. Rest pork 5 minutes, top with sauce, and
Serve with steamed rice or naan. ly browned and starting to pop, 5 to 6 minutes. sprinkle with toasted sesame seeds, if desired.
Serves 4 to 6 Transfer to a plate to cool. Serves 4

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M O L E V ER D E SA LMON & entertaining 3 Chop half of the shrimp, leaving four whole
for garnish. Add whole shrimp to stock and
S Q UA S H
with SPARKLE poach 1 minute. Add chopped shrimp and
Preheat oven to 400°F (200°F). Peel and seed poach until all are cooked through, about
from page 140
a 2-lb (1-kg) butternut squash. Cut flesh into 2 minutes longer.
chunks and transfer to a 14 x 11-inch (35 x
4 Heat oil in skillet over medium heat. Quickly
28-cm) roasting pan. Toss squash with 4 tsp
fry the mushrooms to top the soup.
(20 mL) vegetable oil, salt and pepper. Roast,
stirring once, until tender, 25 to 30 minutes. 5 Serve soup garnished with whole shrimp,
Remove from oven. Pour 2 cups (500 mL) Mole mushrooms and cilantro.
Verde over squash. Place four 6-oz (175‑g)
Serves 4
skinless salmon fillets over squash. Season
fish with salt and pepper. Top each fillet with
a thin lime slice. Bake until fish is just cooked M USH ROO M FRI ED RI C E
through, 10 to 12 minutes. This is a traditional fried rice with lots of mush-
Serves 4 rooms—they are what makes this dish so good!
1½ cups (375 mL) uncooked rice yields 3 cups
SH RIM P COCONUT BISQUE (750 mL) of cooked rice. You can make this with
brown rice but use either a jasmine brown or
Wild Argentinian shrimp are sweeter than
Good Choices black tiger. They are wild-caught not farmed.
a basmati brown.
If not available, use whatever you can find. This ¼ cup (60 mL) vegetable oil, divided
from page 43
is made like a traditional French lobster bisque 2 cups (500 mL) sliced shiitake mushrooms,
but with Asian spices, and you can substitute about ½ lb (250 g)
lobster cooked in its shell for the shrimp if you 6 oz (175 g) torn oyster mushrooms
M IST L E TO E MA R GA R ITA
wish. If Hen of the Woods mushrooms are un- 6 oz (175 g) sliced cremini mushrooms
We love a delicious holiday Margarita, and this available, use Enoki or other small mushroom ¼ cup (60 mL) finely chopped white part
creation blends in good-for-you-greens, creat- clusters. of green onions, about 4 pieces
ing an amazing, fresh and delicious take on the 1 tbsp (15 mL) peeled finely chopped ginger
classic. If you don’t have the means to juice 1 tbsp (15 mL) finely chopped garlic
STOCK
fresh fennel, you can still get that unique taste 3 cups (750 mL) cooked Thai jasmine rice
by adding the herbaceous tops, called fronds, 1 lb (500 g) wild-caught Argentinian shrimp
3 cups (750 mL) vegetable, fish or chicken stock 2 tbsp (30 mL) sliced garlic chives
to the mix. (or other chives)
2 cups (500 mL) coconut milk
1 To a blender, add 3 cups (750 mL) ice, ¼ cup (60 mL) vegetable stock or water
2 tbsp (30 mL) tomato paste
1½ cups (375 mL) tequila, ½ cup (125 mL) agave 2 tbsp (30 mL) soy sauce (dark if available)
1 star anise
syrup, 2 cups (500 mL) limeade, 1 cup (250 mL) 1 tsp (5 mL) black rice vinegar or balsamic
fresh spinach, ½ cup (125 mL) chopped green 1 tsp (5 mL) red curry paste vinegar
seedless grapes, ½ cup (125 mL) fennel juice 1 tsp (5 mL) grated ginger Salt to taste
(recipe follows, or substitute 2 tbsp/30 mL 1 tsp (5 mL) grated lime rind 2 packed cups (500 mL) roughly chopped
diced fennel fronds) and 1 cup (250 mL) chilled baby spinach
3 tbsp (45 mL) jasmine rice
water. Blend until slushy and pour into glasses. 1 tsp (5 mL) sesame oil or more to taste
2 tbsp (30 mL) fish sauce
Garnish each with a fennel frond.
2 tsp (10 mL) lime juice GARNISH
Makes about 10 servings 2 tbsp (30 mL) sliced green part of green onion
GARNISH
1 Heat 2 tbsp (30 mL) vegetable oil in a wok
F E N N E L J U IC E 1½ cups (375 mL) Hen of the Woods mushrooms, over high heat. Add mushrooms and cook un-
torn into clusters
til beginning to soften, about 1 minute. Add
1 Add ½ fennel bulb, trimmed and chopped 2 tbsp (30 mL) finely chopped cilantro remaining 2 tbsp (30 mL) vegetable oil, green
(about 2 cups/500 mL), 1 cup (250 mL) wa-
onion whites, ginger and garlic. Cook, stirring
ter and ½ tsp (2 mL) salt to a blender; purée. 1 Shell shrimp, adding shells to a medium rapidly for 1 minute.
Strain through a fine mesh sieve and chill for saucepan. Reserve shrimp.
up to a day. 2 Add rice and garlic chives, stirring until well
2 Add stock, coconut milk, tomato paste, star combined, about 1 minute. Add stock, soy sauce
Makes about 2 cups (500 mL) anise, curry paste, ginger and lime rind to the and black rice vinegar. Stir, using a spatula to
sauce pan. Bring to a boil then reduce heat to break up any rice that clumps together. Season
medium-low and simmer for 25 to 30 minutes with salt. Add the spinach and sesame oil and
S IM P L E SY RU P to infuse the flavours. Strain stock into a clean cook until spinach wilts, about 30 seconds.
saucepan and bring back to a simmer over low
1 Combine 1 cup (250 mL) sugar with 1 cup 3 Place in serving bowl. Garnish with sliced
heat. Stir in rice. Simmer covered for 20 minutes
(250 mL) boiling water. Stir to dissolve and al- green onion greens.
or until rice is very soft. Purée in a blender or
low to cool before refrigerating. food processor. Stir in fish sauce and lime juice. Serves 6

Untitled-1 1 2017-10-05 8:24 PM
P IN E N UT TA RT combined. Beat in the eggs and yolks one at a GARNISH
time, then beat in flour and salt on low speed 2 tbsp (30 mL) snipped chives
This tart needs to be well chilled so that the until combined. (This can be done in a food
butter solidifies; otherwise it will leak out. processor or with hand beaters.) 1 Place eggs into boiling water and boil for
We tried several different jams but the blackcur
6 Spread the pastry base with jam and spoon 10 minutes. Drain well and plunge into ice wa
rant, because of its slight tartness, was every
the nut filling on top, smoothing it out. Drizzle ter. Cool, shell and cut in half. Remove yolks.
one’s favourite. You could use cherry or fig,
if desired. The candied lemon slices balance over honey and scatter over pine nuts. Bake for 2 Mash or grate yolks and mix with mayon
the sweetness of the tart. 25 to 35 minutes or until lightly golden and naise, chopped chives and sriracha. Season
slightly puffed. Chill for 1 hour or until firm. with salt and pepper. Transfer to a small plastic
SWEET PASTRY 7 Serve with Candied Lemons (recipe follows) sandwich bag or piping bag fitted with a round
1½ cups (375 mL) all-purpose flour on the side. tip. Reserve in the refrigerator.
3 tbsp (45 mL) sugar Serves 6 to 8 3 Place flour on a plate and season with salt
½ tsp (2 mL) salt and pepper. Beat egg in a shallow bowl and
½ cup (125 mL) unsalted butter, cut into pieces season with salt and pepper. Place panko on a
CANDIE D LE M ONS
1 egg yolk plate. Coat egg white halves in flour, egg and
2 tbsp (30 mL) lemon juice These have a myriad of uses. Serve with a lemon panko. Reserve.
cake, atop a lemon curd or alongside anything
ginger. Snack on them when you need a sweet 4 Heat oil in a saucepan or small wok. When
FILLING
treat. I always have them on hand in my fridge. oil is 350°F (180°C) and a cube of bread browns
1 cup (250 mL) lightly packed ground almonds, in 15 seconds, add the coated egg whites. Fry
about 3 oz (90 g) 3 lemons for 1 to 2 minutes until golden on both sides.
¾ cup (175 mL) unsalted butter, softened 2 cups (500 mL) water Remove egg whites to paper-towel-lined plate.
¾ cup (175 mL) granulated sugar Season with salt while hot. When all have been
¾ cup (175 mL) pine nuts, about 32/3 oz (110 g) SYRUP fried, snip a ½-inch (1-cm) hole in the corner
2 large eggs ¾ cup (175 mL) lemon water of the plastic bag and pipe the egg yolk mix
2 egg yolks 1 cup (250 mL) sugar ture into the centre of each white. Garnish with
½ cup (125 mL) all-purpose flour chives. Serve at room temperature.
1 Thinly slice lemons and remove seeds. Bring
½ tsp (2 mL) salt Serves 6
water to a simmer and add lemon slices. Sim
⅔ cup (150 mL) blackcurrant jam or other jam mer gently for about 30 to 35 minutes or until
of your choice
tender. Drain, reserving ¾ cup (175 mL) lemon
water.
Z E ST Y FISH O N
TOPPING
POTATO C H I PS
1 tbsp (15 mL) honey 2 Stir together lemon water and sugar in a
½ cup (125 mL) pine nuts, about 21/2 oz (75 g) wide saucepan. Bring to boil and boil 2 min The easiest little bite. As an alternative, you
utes. Reduce heat to medium and add lemon could make a spicy tuna topping, with canned
1 Combine flour, sugar and salt in a food pro slices. Simmer until lemon slices are translu tuna and mayonnaise, plus sriracha, to top the
cessor or by hand. Scatter butter over flour and cent and sweet, about 15 to 18 minutes. Leave potato chips. Make the mixture ahead but only
pulse until mixture resembles coarse bread lemon slices in syrup to cool (slices can be top the chips an hour before serving so they do
crumbs. Beat together egg yolk and lemon stored up to 3 months, covered in syrup). Serve not get soggy.
juice. With machine running, pour enough egg beside the cake.
3 oz (90 g) smoked trout
mixture through feed tube until dough begins Makes about 18 to 20 slices ¼ cup (60 mL) grated Granny Smith apple,
to clump together. Transfer mixture to a large about one-half
piece of plastic wrap. Flatten into a disc and 2 tbsp (30 mL) mayonnaise
wrap tightly with plastic. Chill until firm, about DEVILLED DEEP-FRIED EGGS 1 tbsp (15 mL) grated fresh horseradish
30 minutes. or more to taste
Everyone loves devilled eggs, but this recipe
2 Preheat oven to 375°F (190°C). takes it to new heights. The crunchy exterior Salt and freshly ground pepper
matches seamlessly with the spiced creamy 18 potato chips
3 Roll dough on a floured surface into a
13-inch-wide (33-cm) circle, about ⅛ inch yolks. Make them ahead of time on the same
day, and serve at room temperature. GARNISH
(3 mm) thick. Transfer rolled dough into a
Slivers of Granny Smith apple
9-inch (23-cm) tart pan, trimming away any 6 eggs
excess. Prick pastry base with a fork, line with 2 to 3 tbsp (30 to 45 mL) mayonnaise
foil and fill with dry beans or pie weights. Bake 1 Flake the smoked trout. Combine grated
2 tbsp (30 mL) chopped chives apple, mayonnaise and horseradish in a mix
for 18 to 20 minutes or until pastry is firm. Re
2 tsp (10 mL) sriracha ing bowl. Fold flaked trout into apple mixture.
move foil and beans and bake 5 to 8 minutes
Salt and freshly ground pepper Season with salt and pepper.
longer or until pale gold. Cool and reserve.
½ cup (125 mL) flour
4 Reduce oven temperature to 350°F (180°C). 2 Place 1 tsp (5 mL) of mixture on each potato
1 egg, beaten
chip. Top with slivers of green apple.
5 Combine ground almonds, butter, sugar and 1 cup (250 mL) panko crumbs
pine nuts in an electric mixer and beat until 2 cups (500 mL) vegetable oil Serves 6

grand sud_pub_lcbo_Layout 1 2017-10-04 12:55 PM Page 1
A S IA N - S PIC ED C HIC K EN COMING IN 5 Place the turkey stock, turkey and sautéed
vegetables in the larger of the 2 pots. Cover
WIT H B R O CCO LINI
FROM THE COLD and simmer for 30 minutes. If not using right
Roasted chicken with a crisp skin and a miso- away, cool and refrigerate.
from page 148
influenced sauce is an easy and tasty dish.
Shiro miso is white miso and it is not as salty 6 For the dumplings, in a medium bowl, whisk
as the darker kinds. Served with fried rice with together the eggs, oil, salt and tarragon with
a ton of mushrooms and bright green brocco- a fork. Add semolina and baking powder and
lini, it becomes a star performer. continue to stir until smooth.
7 Bring the soup to a gentle simmer. Using

MARINADE a teaspoon, drop spoonfuls of dumpling batter
1 tbsp (15 mL) soy sauce into the soup; dumplings will triple in size as
1 tbsp (15 mL) yuzu juice or lime juice they cook. Gently stir the soup once all the bat-
1 tsp (5 mL) sesame oil
ter is added, making sure the dumplings have
all cooked, about 3 minutes. Season soup if
1 tsp (5 mL) chopped garlic
needed, and serve warm.
1 tbsp (15 mL) chopped ginger
1 tsp (5 mL) honey SMOKED TURKEY, CABBAGE Makes about (16 cups) 4 L
1 tsp (5 mL) sriracha
& DUMPLING SOUP
3 lbs (1.5 kg) chicken pieces: legs, thighs Feel free to make the soup up to five days in ad- TUN A M ELT WI TH
and breasts or all thighs on the bone vance, but if possible add the semolina dump- SPICY PIC K L E M AYO
2 tbsp (30 mL) vegetable oil lings just before serving—it will help them
to retain their shape. Then again, no worries! A comforting and retro way to fill the belly af-
SAUCE It’s delicious either way. ter a chilly day outside. The tuna and pickle
1 cup (250 mL) chicken stock mixture can be made up to a day ahead, leav-
1 smoked turkey drumstick, about 1½ lbs (750 g) ing only toasting and broiling to do when you
1 tbsp (15 mL) shiro miso
16 cups (4 L) water arrive home. Simple and yummy.
1 tbsp (15 mL) balsamic vinegar
2 cans (each 170 g) good quality tuna in oil,
VEGETABLES 2 cups (500 mL) onions, diced drained
2 bunches broccolini 1 cup (250 mL) carrots, diced ¼ cup (60 mL) white onion, finely diced
1 tbsp (15 mL) soy sauce 1 cup (250 mL) celery, diced ¼ cup (60 mL) dill pickle, finely chopped
Salt and freshly ground pepper 8 cups (2 L) Savoy cabbage, core and ribs ¾ cup (175 mL) mayonnaise, divided
removed, coarsely chopped
Favourite hot pepper sauce to taste
1 Combine soy sauce, yuzu juice, sesame oil, 4 English muffins
garlic, ginger, honey and sriracha in a large
DUMPLINGS
2 large eggs 2 tbsp (30 mL) Dijon-style mustard
bowl. Add chicken and toss to coat in the mari-
1 tbsp (15 mL) vegetable oil 8 slices of sharp, aged cheddar (preferably orange)
nade. Leave to marinate for 1 hour on the coun-
ter or 4 hours refrigerated. Salt to taste
1 Heat oven to 400°F (200°C).
1 tbsp (15 mL) fresh tarragon or parsley,
2 Preheat oven to 425°F (220°C). finely chopped 2 In a medium bowl, stir together tuna, onion,
½ cup (125 mL) semolina (or Cream of Wheat) pickle, ½ cup (125 mL) of the mayonnaise and a
3 Brush a roasting pan with the vegetable oil,
¼ tsp (1 mL) baking powder generous amount of hot pepper sauce to taste.
Place chicken pieces in pan. Roast for 30 to
The effect of the sauce’s heat will be lessened
40 minutes or until chicken is just cooked
1 In a large pot, add turkey drumstick and with the bread and cheese, therefore it needs
through and no pink juices occur.
water. Over high heat, bring to a boil, cover to be verging on too spicy to begin with.
4 Remove chicken to a serving dish and keep and reduce heat to a gentle simmer. Simmer 3 Slice English muffins in half and toast on a
warm. Add chicken stock to roasting pan and for 2½ hours. baking sheet in heated oven until lightly gold-
place over medium heat. Scrape browned bits en, about 5 minutes; remove and set aside.
2 In a second large pot, heat oil over medium-
with a wooden spoon until dissolved. Whisk
high heat and cook onions, carrots and celery 4 Heat the oven’s broiler to high.
in miso until smooth and bring mixture to a
for 10 minutes. Add cabbage and cook for an-
boil. Add balsamic and simmer for 2 minutes.
other 5 minutes. Set aside. 5 Spread the mustard and remaining mayon
Drizzle sauce over chicken or serve separately.
naise evenly on each of the muffin halves. Di-
3 When drumstick has finished simmering, vide the tuna mixture evenly between the muf-
5 Bring a large pot of water to a boil and sea- remove from liquid and set aside until cool
son well with salt. Add broccolini and boil until fin halves and top each with a slice of cheddar.
enough to handle. Continue to simmer liquid
crisp-tender, about 1 to 2 minutes. Remove and over low heat for an additional 20 minutes. 6 On the middle rack, broil the tuna melts
rinse with cold water. Season with soy sauce, until the cheese is bubbly and golden, about
salt and pepper, and serve with the chicken. 4 Pull the meat off the turkey bone and coarsely 4 minutes.
chop; it should yield about 2½ cups (625 mL)
Serves 4 chopped turkey. Makes 8 small tuna melts

stirring often, about 5 minutes. Do not reduce ¼ tsp (1 mL) salt
the cream, this is just to melt the cheese. Turn 6 sheets phyllo pastry, thawed
off heat once cheese is melted. Stir in two- 2 tsp (10 mL) icing sugar for dusting
thirds of the cooked speck and season to taste
with salt and pepper. Set aside. 1 Heat oven to 350°F (180°C).
6 Grease a 9 x 13-inch (23 x 33-cm) glass bak- 2 In a small saucepan, bring stock to a light
ing dish with oil. boil, immediately remove from heat and add
saffron. Set aside for 10 minutes to steep.
7 Cook gnocchi in boiling water until they rise
to the top, about 4 minutes. Do not overcook. 3 In a large pot over medium-high heat, melt
Drain gnocchi and place them in the baking ¼ cup (60 mL) butter, add chicken breasts and
BA KE D GNOCC HI WITH dish. Pour tomato cream mixture overtop and cook until golden, about 3 minutes each side.
gently stir to combine. Top with remaining Do not burn butter. Remove breasts and set
TO M ATO, S PEC K & speck. aside (they will not be cooked through).
TA L EG GIO
8 Cool slightly, cover with plastic wrap and 4 Add onions and ginger to the pot, cook for
All this decadent and flavourful dish needs is refrigerate until ready to use. Or cover with 10 minutes or until onions are translucent. Add
to be popped into the oven when you get home. foil and bake in a 350°F (180°C) oven for cinnamon, cumin, nutmeg, red pepper flakes
The recipe can be prepared and refrigerated 20 minutes. Remove foil and continue to bake and cloves. Cook for 1 minute.
up to one day ahead of reheating. Serve with for 10 more minutes or until hot and lightly
a fresh, crunchy salad of romaine hearts and bubbling. 5 Return chicken to the pot along with saffron-
lemon vinaigrette. infused stock. Cover and simmer until chicken
Serves 6 is cooked through, about 20 minutes. Remove
2 tbsp (30 mL) olive oil, divided, plus more for
from heat.
greasing baking dish
2 oz (60 g) speck, chopped into 1 inch (2.5 cm)
pieces (see TIP)
TIP Speck is a Northern Italian-style pro- 6 Remove chicken from pot. When it’s cool
sciutto that is smoked, found at Italian food enough to handle, shred meat and discard skin
2 cups (500 mL) red onion, finely chopped shops and most major grocers. Regular pro- and bones.
1 tbsp (15 mL) tomato paste sciutto may be substituted.
7 Stir the shredded chicken into the slightly
2 tbsp (30 mL) garlic, finely chopped
cooled cooking liquid along with sultana rai-
1 tbsp (15 mL) fresh thyme, finely chopped sins, almonds, cilantro, eggs and salt. Refriger-
½ cup (125 mL) dry white wine (optional) CH ICKE N, RAISIN & ate mixture until ready to use.
3 cups (750 mL) grape tomatoes, halved ALM OND B’STILLA 8 Melt remaining ⅓ cup (80 mL) butter.
lengthwise
1 cup (250 mL) 35% cream This is an extravagant dish to come home to, Lay 1 sheet of phyllo pastry on a clean work
but in reality it is very easy to make. You can surface, brush completely with melted butter.
6 oz (175 g) Taleggio (Saint-Paulin, fontina,
semi-soft Oka or Pont l’Évêque will also work) choose to make the recipe in its entirety and Lay second sheet across the first to form an
then reheat it—or make the chicken filling up addition (plus) sign. Brush the second sheet
Salt and pepper to taste
to 2 days in advance and then bake it in the wth melted butter.
2 pkgs store-bought potato gnocchi, 2 lbs (1 kg)
total pastry just before serving. Serve with a fresh
9 Lay third sheet diagonally across the first 2,
salad studded with pomegranate seeds and
brush with butter. Fourth lies diagonally in
1 In a large skillet, heat 1 tbsp (15 mL) of the feta for a luxurious ready-made meal.
the other direction, brush with butter. The last
olive oil over medium heat, add speck and cook 1¼ cups (310 mL) chicken stock or water 2 sheets repeat step 1, forming another addi-
until lightly golden and slightly crispy, about ¼ tsp (1 mL) saffron threads tion sign on top (remembering to butter each
2 minutes. Do not burn. Remove speck from sheet). The 6 sheets should look like a flower
¼ cup (60 mL) plus ⅓ cup (80 mL) unsalted
pan and reserve oil. butter and be in a circular shape.
2 Add the remaining 1 tbsp (15 mL) olive oil to 4 chicken breasts, bone-in and skin on, 10 Using the melted butter, brush the inside of
2½ lbs (1.25 kg)
the skillet, add onions and cook over medium- a 9-inch (23-cm) metal cake tin or springform
high heat for 10 minutes or until translucent. 2½ cups (625 mL) white onion, finely diced
pan. Gently place the phyllo pastry over the
Add tomato paste, garlic and thyme and cook 1 tbsp (15 mL) fresh ginger, peeled centre of the pan, carefully place the chicken
for another minute. Add wine and cook for and finely chopped
mixture in the middle of phyllo pastry and
30 seconds before adding the tomatoes. 2 tsp (10 mL) ground cinnamon nudge chicken and phyllo down into the pan.
1 tsp (5 mL) ground cumin Fold phyllo edges over to cover chicken and
3 Cook tomatoes, stirring often, over medium-
½ tsp (2 mL) ground nutmeg brush top with melted butter.
high heat for 4 minutes. They should retain
¼ tsp (1 mL) red pepper flakes
their shape. 11 Bake for 45 minutes on middle rack, or until
¼ tsp (1 mL) ground cloves (optional) pastry is golden and inside is hot.
4 Bring a large pot of well-salted water to boil ¼ cup (60 mL) sultana raisins
over high heat. ⅓ cup (80 mL) slivered almonds, toasted 12 Let rest for 5 minutes before dusting with
icing sugar and serving.
5 Add cream and cheese to the tomatoes and ½ cup (125 mL) fresh cilantro, coarsely chopped
cook over low heat until the cheese is melted, 2 large eggs, lightly beaten Serves 6

¼ cup (60 mL) mayonnaise with juices, salt, vinegar and sugar. Bring to
Freshly ground black pepper a boil; cover and simmer over low heat for
20 minutes.
TOMATO CONFIT
2 tbsp (30 mL) olive oil 3 Remove lid and continue to cook and reduce
if the mixture is not already thick. The amount
of time will differ for each brand of tomatoes.
1 can (796 mL) diced tomatoes with juices
The end result should be thick.
¼ tsp (1 mL) salt
1 tbsp (15 mL) balsamic vinegar 4 Remove from pot and refrigerate, covered,
1 tbsp (15 mL) sugar until ready to use.
B E E F B U R GER WIT H 1½ lbs (750 g) lean ground beef 5 Divide the beef into 4 equal portions. With-
B LU E CHEESE D R ES SING & Salt and pepper to taste out overworking the meat, form 4 patties equal
to the diameter of the buns. Using your finger,
TOMATO BALSAMIC CONFIT 1 tbsp (15 mL) olive oil
make a small dent in the middle of each patty.
4 onion or poppy seed buns, halved
Keeping these burgers simple allows for the
delicious sauces to shine. Both the tomato con- 1 cup (250 mL) arugula 6 Season burger patties generously with salt
fit and blue cheese dressing can be made a few and pepper.
days ahead and will last well in the refrigerator 1 To make blue cheese dressing, in a small
bowl, mash together cheese and vinegar with 7 In a large skillet, heat the olive oil over me-
for at least a week. When arriving home, form
a fork. Stir in mayonnaise and season to taste dium-high heat. Fry the burgers until browned
and fry the patties; the rest of the work has
with freshly ground black pepper. Refrigerate on each side and just cooked through, about
already been done!
until needed. 4 minutes per side.
BLUE CHEESE DRESSING 2 To make tomato confit, in a medium pot, 8 Place patties on buns and garnish with blue
¼ cup (60 mL) favourite blue cheese, heat oil over medium-high heat. Add tomato cheese dressing, tomato confit and arugula.
at room temperature paste and cook for 2 minutes while breaking
1 tbsp (15 mL) white wine vinegar up paste with a wooden spoon. Add tomatoes
B:9.125” Makes 4 burgers
T:8.875”
IT’S THE SEASON TO

COME TOGETHER
T:5.5”
From great service to delicious food, The Keg will make everyone feel celebrated
during the holidays. Call or visit kegsteakhouse.com to reserve your table.

Kitchen Essentials a splash of ouzo into 2- to 3-inch (5- to 8-cm) triangles (they
don’t need to be uniform). With a slim wooden
from page 260 from page 23 skewer, pierce each cheese slice in several
places.
SAGAN AKI 2 Put cheese slices in a large resealable bag.

Add ½ cup (125 mL) ouzo and seal bag, squeez-
Serve the saganaki as an appetizer, or team with
ing out excess air. Refrigerate overnight, turn-
a traditional Greek salad (minus the feta) for
ing bag occasionally.
a light main course. Dramatic as it is to ignite
the ouzo, take great care when doing this. Keep 3 Remove cheese slices from bag, discarding
children and pets well away from the kitchen, ouzo. Arrange cheese slices in a single layer
have long hair tied back, don’t wear long or on a large plate. Spread flour on a second large
droopy sleeves, and have a lid for the skillet and plate. Have ready a third large plate.
a fire extinguisher nearby.
BA S I C PA N G RAV Y 1 lb (500 g) kefalotyri, kefalograviera 4 In a small bowl, stir together oregano and
or halloumi cheese pepper. Sprinkle top sides of cheese slices
1 Pour off all the drippings from the roasting
¾ cup (175 mL) ouzo, divided with half of oregano mixture. Place half of
pan. Add 2 tbsp (30 mL) fat back to the pan
and heat over medium-high heat, scraping ¼ cup (60 mL) all-purpose flour
seasoned cheese slices, oregano-side down, in
up any little bits on the base of the pan. Add flour. Sprinkle these cheese slices with half of
1 tsp (5 mL) dried oregano leaves
2 tbsp (30 mL) flour and cook until golden, remaining oregano mixture. Flip slices to coat
1 tsp (5 mL) freshly ground black pepper
about 1 minute. The roux should have the con- other side in flour. Tapping them on plate to
¼ cup (60 mL) olive oil, divided remove any excess flour, remove flour-coated
sistency of pancake batter. While whisking to
remove any lumps, drizzle in 2 cups (500 mL) 1 lemon, cut in half cheese slices to clean plate.
chicken stock and cook until thickened, about Fresh oregano for garnish
5 to 6 minutes. If not thick enough, continue Lemon wedges and warm pita to serve 5 Repeat with remaining cheese slices, oreg-
to reduce. If too thick, add more stock. Season ano mixture and flour.
with salt and pepper. 1 Cut the cheese into ½-inch (1-cm) slices. De-
6 In a large nonstick skillet, heat 2 tbsp (30 mL)
Makes 1 cup (250 mL) pending on the shape of the cheese, cut slices
oil over medium-high heat.
7 Meanwhile, pour 1 oz (30 mL) of remain-

ing ouzo into a heatproof shot glass and have
ready near stove, along with lemon halves and
NEVER MISS AN
a barbecue lighter or long matches.
8 Add half of cheese slices to skillet. Cook un-
ISSUE AGAIN
til golden brown on undersides, 1 to 2 minutes.
Using 2 forks, flip cheese slices and cook until
golden brown on other sides, 1 to 2 minutes,
reducing heat if cheese starts to brown too
much.
9 Remove skillet from heat and turn off burn-

er. Standing well back, pour shot glass of ouzo
into skillet. Crying “Opa!” (optional) and,
again, standing well back, light ouzo (flame
will shoot up a considerable height, so take
Now you can read each issue
care). Immediately squeeze half a lemon over
of Food & Drink, the same day
cheese to douse flames.
it’s available in stores, on your
desktop or mobile device. Visit 10 Remove cheese slices from skillet to a warm
foodanddrink.ca/fddigital platter. Wipe out skillet with paper towel. Re-
for details. peat with remaining cheese slices, cooking and
flaming them as before.
11 Garnish cheese with oregano. Serve at once

with lemon wedges for squeezing over cheese,
warm pita on the side and additional chilled
Scan this code ouzo to drink.
for more
information.
Serves 6 to 8 as an appetizer

Do I look 25 to you?
At the LCBO, we never guess your age.
That’s why we checked the ID of over 14.4 million people last year.
You never know until you ask for ID.
The LCBO never guesses. See if you can.

lcbo.com/cardornot
LCBO-CardOrNot-Food&Drink_Ho17.indd 1 2017-09-21 11:18 AM

WEEKNIGHT Sweet MEMORIES GARNISH
Fresh fruit such as currants or raspberries
Special from page 191 and/or cinnamon sticks
Icing sugar
from page 199
1 Preheat oven to 325°F (160°C). Grease three
RADICCHIO & 8 or 9-inch (20 or 23-cm) cake pans.
ENDIVE SALAD WITH 2 Whisk flour with ground almonds and bak-
B AC O N L A R D O N S & ing powder in a medium bowl. Whisk in lemon
zest.
CLEMENTINES
Radicchio and endive are lettuces known for 3 Using a stand or hand-held electric mixer,
their bitter flavour. Balance is found with the cream butter and sugar in a very large bowl.
help of sweet clementines and a decadent Then beat in eggs 1 at a time. Fold in flour mix-
warm bacon vinaigrette in this colourful salad. ture until almost mixed. Beat in enough milk to
It’s bright and festive with layers of purples, loosen batter, although it should still be thick.
FRE SH LAYE RE D Beat just until mixed. Fold in currants, raisins,
greens and orange. Perfect for weeknight en-
tertaining, it comes together in a snap. CH RISTMAS FRUITCAKE candied peel, glacé fruit and slivered almonds.
W ITH RUM ICIN G 4 Spoon into prepared cake pans. Smooth tops
5 strips thick bacon, thinly sliced
across the grain Don’t worry if you didn’t start fruitcake-making as best you can. Bake in centre of preheated
4 tsp (20 mL) grainy dijon mustard in July. The solution is to enjoy all those dried oven until deep golden, about 55 minutes. Re-
2 tbsp (30 mL) red wine vinegar and candied fruit flavours in a Dundee fruit- move to racks. Let cool 10 minutes. Turn onto
cake. It seemed fitting to use my Glaswegian racks and cool completely.
¼ tsp (1 mL) salt
Grandma Jarvie’s traditional batter for this
½ tsp (2 mL) freshly ground pepper 5 Meanwhile, prepare icing. Using an electric
nostalgia-dessert-themed recipe. It’s a cake
1 head radicchio mixer, beat cream cheese with butter in a large
that can be enjoyed any time of the year (and
1 head Belgian endive is rumoured to be a favourite of the Queen). bowl over low until evenly mixed. Slowly add
3 clementines, peeled and sliced in To make it celebration-worthy I’ve frosted it icing sugar until evenly mixed, scraping down
½ inch (1 cm) rounds with a rum-laced icing. Easily decorate it by sides as needed. You may need to continue
¼ cup (60 mL) thinly sliced red onion leaving the cake sides exposed—it’s trendy beating on medium speed until smooth. Beat
½ cup (125 mL) Italian parsley leaves and Grandma Jarvie would have approved of in rum and rum extract. Refrigerate to firm up
the fuss-free technique. a bit.
1 Heat bacon in a pan over medium-high. Cook
6 When cakes are completely cool, set 1 cake
until crisp, about 5 minutes. Remove bacon with CAKE on a cake plate or serving dish. Dollop with
a slotted spoon and place on a paper-towel-
3½ cups (875 mL) all-purpose flour just enough frosting to cover with a thin layer.
lined plate. Reserve 3 tbsp (45 mL) of bacon fat
1 pkg (100 g) ground almonds Evenly spread to the edge. Continue with re-
in a small bowl.
2 tsp (10 mL) baking powder
maining cakes and frosting, spreading a thin
layer around outside of cake for “naked” cake
2 To make the dressing, stir mustard into hot 2 tsp (10 mL) freshly grated lemon zest
look.
bacon fat. Slowly whisk in vinegar, salt and 1½ cups (375 mL) unsalted butter, softened
pepper. 7 Refrigerate for at least an hour to set icing.
1½ cups (375 mL) lightly packed brown sugar
6 large eggs, preferably at room temperature If making ahead, cake will keep well for at least
3 Tear leaves from radicchio and endive and
a day or 2 in the fridge.
arrange on a platter. Top with bacon lardons, 3 to 6 tbsp (45 to 90 mL) milk
clementine slices and red onion. Garnish with 1 cup (250 mL) each dried currants, raisins 8 Decorate with fresh fruit and/or cinnamon
parsley leaves. Drizzle warm dressing over and chopped candied citrus peel sticks and dust with icing sugar. Slice just be-
salad. ½ cup (125 mL) chopped glacé fore serving.
or candied fruit mix
Serves 4 as an appetizer or side 1 pkg (100 g) slivered almonds Makes 12 to 16 servings
ICING
W H AT TO S E RV E 1 block (250 g) cream cheese, W H AT TO S E RV E
at room temperature
Konzelmann Canada White VQA Bacardi Oakheart Spiced Rum
½ cup (125 mL) unsalted butter,
LCBO 125278 $13.10 LCBO 520353 $28.95
at room temperature
Fresh Beginnings Moscato VQA 1½ cups (375 mL) sifted icing sugar Raynal XO 15 Years Old Brandy
LCBO 341776 $12.95 2 tbsp (30 mL) dark rum LCBO 116103 $36.95
1 tsp (5 mL) rum extract

small size, SALTE D CARAME L 1 Whirl flour with salt in a food processor. With
motor running, slowly pour in water. Whirl un-
H OT COCOA
Big Flavour til water is added and mixture begins to come
1 Warm ½ cup (125 mL) whipping cream in a together. Add onions. Whirl just until mixed.
from page 120
small saucepan. Whisk in ¼ cup (60 mL) each Turn onto a generously floured surface. Roll
natural cocoa powder and dark brown sugar. into 2 balls. Shape each into a disc and wrap
Once mixture is smooth, add 1 cup (250 mL) in plastic wrap. Refrigerate for at least 1 hour.
M A N DA RIN EG GNOG milk and heat until steaming. Stir in 2 oz bour- If making ahead, refrigerate for up to 1 day.
1 In a cocktail shaker filled with ice, combine bon and 6 oz Baileys Salted Caramel. Divide
between 8 small mugs or heatproof glasses and 2 Meanwhile, prepare sauce by stirring soy
the peel of 1 mandarin orange, 2 oz amber rum, sauce with vinegar and oil in a serving bowl.
2 oz Grand Marnier, 5 oz eggnog and a gener- garnish each with a dollop of whipped cream
and a pinch of black sea salt. If making ahead, sauce will keep well, covered
ous pinch nutmeg. Shake and strain into 8 mini and refrigerated for up to 1 week.
coupe or cocktail glasses. Garnish each with
Makes 8 drinks
additional mandarin peel. 3 To prepare greens bring a large pot of water
to a boil. When boiling, cook greens just until
Makes 8 drinks slightly tender. Plunge into a bowl filled with
AFTER ice water. Drain well. Pat dry. If making ahead,
greens will keep well, covered and refrigerated
T H E CH OCO- C HATA Midnight for up to 1 day.
1 In a cocktail shaker filled with ice, combine from page 51 4 An hour before serving, sprinkle steaks with
6 oz RumChata, 1½ oz brandy and 3 oz white salt and pepper and bring to room t emperature.
crème de cacao. Shake and strain into eight
2 to 3-oz dark-chocolate cups. Garnish each SCALLION PANCAKE S 5 Meanwhile, prepare pancakes. Cut each
with a pinch of cocoa nibs. disc into 3 and shape into thin pancakes on a
W ITH BE E F & GARLICKY generously floured surface. You should have
Makes 8 drinks CH IN E SE BROCCOLI AN D 6 pancakes in total. Stack between layers
SOY DIP PING SAUCE of parchment paper. Heat 3 to 4 tbsp (45 to
60 mL) oil in a medium frying pan set over
B E E ’S D R EA M This better-than-takeout meal includes several medium heat. Cook 1 pancake at a time, un-
components but each is incredibly easy to pre- til golden, 2 to 4 minutes per side. Remove to
1 In a cocktail shaker filled with ice, combine paper-towel-lined plate. Repeat with remain-
pare. If you make the dough, blanch the greens
3 oz whipping cream and 2 oz each amaretto, ing pancakes and more oil as needed. Cut each
and prepare sauce beforehand, you’ll only have
Armagnac and Burnt Honey Syrup (recipe fol- into 6 wedges and serve warm.
a little quick cooking to do just before serving.
lows). Divide between 8 mini cocktail glasses
rimmed with a combination of finely ground 6 To prepare steak, heat 1 to 2 tbsp (15 to
toasted almonds and sugar. PANCAKES 30 mL) oil in a large grill or frying pan on me-
3 cups (750 mL) all-purpose flour dium-high heat. When shimmering, add steak.
Makes 8 drinks ½ tsp (2 mL) salt You may need to cook in batches depending on
1½ cups (375 mL) hot water pan size. Cook steak until seared and medium-
1 bunch green onions, chopped
rare, about 3 to 4 minutes per side. Remove to a
B U R N T H O NEY SY RU P 3 to 4 tbsp (45 to 60 mL) vegetable oil,
carving board. Loosely cover with foil. Let rest
for cooking for 15 minutes, allowing juices to redistribute
1 Heat ⅓ cup (80 mL) honey in a small sauce-
before thinly slicing.
pan over medium heat. Bring to a boil and cook
for 2 to 3 minutes or until chestnut brown; im- SAUCE 7 To cook greens, heat 2 tbsp oil in a large fry-
mediately remove from heat and pour ⅓ cup ½ cup (125 mL) soy sauce ing pan on medium-high heat. Add garlic, then
(80 mL) water over. Return to heat and stir 2 tbsp (30 mL) rice-wine vinegar greens. Sauté until warm and coated, about
until honey is dissolved. Chill before use. 3 minutes.
1 tsp (5 mL) sesame oil
Makes about ½ cup (125 mL) 8 Serve sliced steak, pancakes and greens with
GREENS sauce for dipping.
1 bunch long-stemmed Chinese broccoli
or baby bok choy (cut in half), trimmed Serves 6 to 8
T R O P ICAL HOLIDAY
2 tbsp (30 mL) vegetable oil for cooking
1 In a cocktail shaker filled with ice, combine 1 head garlic, chopped
2 oz Citrónge Lime, 1 oz Malibu Rum, 2 oz W H AT TO S E RV E
freshly squeezed lime juice and 3 oz coconut
cream with a dash of Angostura bitters. Shake
BEEF Cave Spring Riesling Dry VQA
vigourously and divide between 8 small rocks 2 to 3 sirloin steaks, 3 lbs (1.5 kg) in total LCBO 233635 $15.95
glasses filled with ice. Float ¼ oz cassis over ½ tsp (2 mL) each of salt and freshly ground
black pepper
Colchester Ridge CREW Posh Cuvée VQA
each and garnish with a cube of lime. LCBO 426585 $13.95
1 to 2 tbsp (15 to 30 mL) vegetable oil,
Makes 8 drinks for cooking

725-329_TS_MascAd_FD_Holiday_HR.pdf 1 2017-09-20 2:07 PM
Panettone to the edges, then top that with about ⅓ cup
(80 mL) of the cherries. This part isn’t science;
into dough, about 15 pulses. Scrape down sides
occasionally. Over-mixing toughens cookies.
WITH PANACHE just use your eye to divide up the filling and
2 With machine running, slowly pour milk
cherries; you will need less and less as you go
from page 59 through the feed tube just until the dough starts
since the slabs of cake get smaller and smaller.
to come together in a ball. You may not need
7 Continue on by painting the next layer with all the milk. Scrape dough onto a large sheet
C H E R RY-A LMOND liqueur, spreading it with mascarpone, adding of plastic wrap. With floured hands gather into
PA N D O R O LAY ER CA K E some cherries, and so on until all layers are a smooth ball. Wrap and refrigerate 1 hour or
used. up to 3 days.
Both panettone and pandoro are gifted at
Christmas (you’ll find them together in the 8 Run 1 or 2 long wooden skewers through the 3 To bake, preheat oven to 325°F (160°C).
shops) but they are very different in flavour. cake to prevent it from sliding or falling over.
4 Remove dough from refrigerator and let
Without candied fruits, and more cake than Once the skewers are shoved all the way down,
sit until soft enough to roll easily. Using a
bread, this show-stopper sings Noel with its finish with a dollop of the mascarpone mixture
rounded teaspoon of dough, roll between your
Christmas tree shape, dusting of sugar “snow” on the very top. Top this with a few cherries
palms into a small ball. It should be about
and red cherry decorations. Best of all, it’s su- and a pinch of sliced almonds. Dust it with icing
1 inch (2.5 cm) wide. To produce a triangle-
per easy! Start three days before by soaking sugar through a sieve. Serve immediately!
shaped cookie, press the round cookie ball to
fresh cherries in cherry liqueur, and complete Serves 8 about a ¼-inch (5-mm) thickness. Use the side
it just before serving; it shouldn’t sit for more
of 2 fingers to press the top part of the round
than an hour as it may start to sag and slide,
especially if not kept cold. TIP No cherry pitter? No problem! Simply into a point. Then use your thumbs or a finger
to create a straight edge on the bottom of the
set each cherry on the opening of a soda or
3 cups (750 mL) fresh, stemmed and pitted wine bottle, and with a straw—stainless steel triangle. Transfer to a parchment-lined baking
cherries (see TIP) sheet and repeat with remaining dough. Or for
is best—push the pit right through and down
3 cups (750 mL) Luxardo cherry liqueur into the bottle. a round cookie base, place a 1-inch (2.5-cm)
or cherry brandy ball of dough on a parchment-lined baking
2 cups (500 mL) mascarpone sheet. Press down with your palm or bottom of
⅓ cup (80 mL) 35% cream glass to about ½-inch (1-cm) thickness.
W H AT TO S E RV E
½ cup (125 mL) super fine vanilla 5 To make an indent in the centre of cookies,
or plain white sugar Disaronno Originale Amaretto
LCBO 2253 $30.25 steady a cookie with the thumb and finger of
½ cup (125 mL) sliced almonds, plus one hand, and with the pinky finger of the other
a pinch extra for garnishing Luksusowa Wisniowa Cherry Liqueur
LCBO 204099 $26.45 (or the round end of a wooden spoon) slowly
1 pandoro (about 750 g), size depends on bakery make a deep indent in the centre of each. Do not
or brand go all the way to the baking sheet.
1 or 2 wooden skewers, each 10 inches (25 cm)
6 Bake in the top third of oven until cookies
long
2 tbsp (30 mL) icing sugar for dusting
Glamming IT UP feel firm when pressed and bottoms are gold-
from page 126 en, from 18 to 20 minutes. While still warm,
1 Place cherries into a large jar with a tight- dent centres again if necessary. Cool on pan
fitting lid and add the liqueur. Cover and set on CAVIAR COCKTAIL COOKIES 5 minutes, then remove to racks to cool com-
the counter to soak for 3 days. Once a day, give pletely. Repeat with remaining dough. Store
the jar a shake to move the cherries around. Buttery gems of shortbread are a smart holder cooled cookies in airtight containers at room
for precious caviar. So much prettier and tast- temperature up to a week or in the refrigerator
2 When ready to assemble the cake, drain the ier than the classic hollowed-out mini potato or freezer for 2 weeks.
cherries through a sieve, collecting and saving and much easier and more elegant than eating
the liqueur; set aside. You can use any leftover off a spoon. Make the cookies way ahead if you 7 Just before serving, fill indentations in cook-
liqueur in drinks, baking or to soak more fruit. like, but fill just before serving. ies with a small dab of sour cream, followed by
It’s also pretty delicious on the rocks! caviar.
1 cup (250 mL) unsalted butter, Makes about 48 cookies
3 Into a large bowl or the bowl of a stand mixer, at room temperature
add the mascarpone, cream and sugar. Mix on ½ cup (125 mL) icing sugar
medium-high speed until well combined, sugar
1 tsp (5 mL) salt
is mostly dissolved and a little lightness and W H AT TO S E RV E
volume has been achieved, about 2 minutes 2 cups (500 mL) all-purpose flour, divided
or less. Do not over-mix or the cream may turn Finely grated zest of 1 lemon (optional) Piper Heidsieck Brut Champagne
to butter! ¼ cup (60 mL) milk LCBO 462432 $59.95
Champagne is a versatile option that always adds a fes-
4 Add the almonds and give it one last spin ½ cup (125 mL) sour cream or crème fraîche tive note. The savoury-creamy tones and citrusy min-
to combine. Set aside in the fridge to chill for 31/2 oz (100 g) caviar, chilled eral flavours will echo those of the cookies, while the
crisp acidity and lively carbonation cleanse the palate.
about 20 minutes.
1 Place butter, sugar and salt in a food proces- Sprucewood Shores Riesling VQA
5 Lay the pandoro on its side and slice it hori-
sor. Whirl, scraping down the sides of the bowl
zontally into 5 equally thick layers. LCBO 326249 $13.95
partway through, until very creamy, about This clean and zesty Ontario Riesling offers concen-
6 Using a pastry brush, paint the cut side of the 30 seconds. Pour about half the flour over this trated lemon-lime flavours that enhance the cookies,
bottom slice of pandoro with the cherry liqueur; mixture and scatter lemon zest overtop. Pulse while the bracing acidity acts like a squirt of lemon
set it onto a serving plate, spread about ⅓ cup just until blended into dough, about 10 times. juice cleansing the palate.
(80 mL) of the mascarpone mixture almost Add remaining flour and pulse just until mixed

Untitled-1 1 2017-10-05 8:16 PM
a ¼-inch (5-mm) thickness. Use cookie cutters ½ tsp (2 mL) pure vanilla extract
to cut out shapes. Place on parchment-paper- ½ cup (125 mL) cocoa powder or icing sugar
lined baking sheets, leaving a generous space or gold sanding sugar
between each cookie. Add silver or gold dra-
gées for decoration if you wish. Bake until 1 Prepare and measure all ingredients before
cookies feel dry to the touch and bottoms are starting to cook. Bring icewine to room tem-
just beginning to darken, 25 to 30 minutes. perature. Finely chop chocolate. Heat cream
Leave on sheets for 5 minutes, then remove to and butter in a medium-size saucepan, until it
racks to cool completely. Repeat with remain- comes to a boil. Stir in icing sugar until melted.
ing dough. Store in airtight containers in Add the chocolate all at once, then remove pan
a cool place; they will keep well for a week from heat. Stir gently until chocolate is melted.
in the refrigerator or 2 months in the freezer. Immediately add icewine and vanilla. Gently
CO U RVOISIER If desired, ice cookies just before serving. and slowly stir in. Turn into a bowl.
G I N G E R B R EA D Makes 60 cookies, about 2 inches (5 cm) wide 2 Press a piece of plastic wrap over the sur-
A lacing of Courvoisier lifts this classic holiday face and leave on counter until mixture cools
sweet to an elegant, classy cookie. Because of to room temperature, about 2 hours. Then
the luxurious Cognac, these cookies lean to
COURVOISIER ICING GLAZE refrigerate until firmed a little but still spoon-
the soft and chewy side rather than the crispy- 1 In a bowl, stir 5 cups (1.25 L) icing sugar able, about 2 hours.
crunchy type. If you decide to ice the cookies, with ¼ cup (60 mL) corn syrup, ½ cup (125 mL)
lace the icing with Courvoisier as well (recipe Courvoisier and 1 tsp (5 mL) vanilla extract. 3 Line a baking sheet with parchment paper.
follows). Now that’s a grown-up cookie! Place cool cookies on a rack over a piece of Using a 1¼-inch-wide (3-cm) ice cream scoop
waxed paper. Slowly spoon glaze over cook- that holds 2 tsp (10 mL), or a melon baller,
4 cups (1 L) all-purpose flour scoop up chocolate mixture. Gently press
ies. If not the thickness you wish, stir in a little
1 tbsp (15 mL) ground ginger chocolate into the scoop, smoothing the top to
more Courvoisier to thin, or icing sugar to make
2 tsp (10 mL) ground cinnamon create a flat bottom for truffles and wiping off
it thicker.
1 tsp (5 mL) salt any chocolate on the sides of the scoop. Drop
½ tsp (2 mL) each ground allspice, nutmeg and chocolate truffle onto lined sheet. (If chocolate
cardamom sticks to scoop, lightly spray scoop with oil be-
1 cup (250 mL) unsalted butter, melted
W H AT TO S E RV E fore spooning up chocolate.) For a round truf-
1 cup (250 mL) lightly packed brown sugar Courvoisier VSOP Cognac fle, gently roll 2 tsp (10 mL) of chocolate mix-
¼ cup (60 mL) fancy molasses LCBO 9902 $90.95 ture between your palms until fairly smooth,
⅓ cup (80 mL) Courvoisier VS Cognac For a perfect conclusion to your meal, serve this fine and place on lined sheet. Refrigerate truffles
spirit neat or in coffee. Its deep, spicy character and its for at least 1 hour to firm or up to 2 days.
2 eggs, lightly beaten vanilla-caramel and dried fruit flavours will certainly
Silver or gold dragées for garnish (optional) harmonize with these cookies. 4 To coat cold truffles, place about ¼ cup
Courvoisier Icing Glaze (optional) Stone’s Green Ginger (60 mL) cocoa powder, icing sugar or sanding
LCBO 24828 $11.45 sugar in a small bowl. One at a time, place a
1 In a large bowl, stir flour with ginger, cin- If you love the bold taste of ginger and can’t get enough cold truffle, flat-side up, in bowl. Gently hold-
namon, salt, allspice, nutmeg and cardamom of this spice then boost the experience by matching ing the sides, twirl truffle to evenly coat. Then
until evenly blended. In another large bowl, these cookies to this sweet spicy ginger wine. Serve sit on a parchment paper-lined container that
use a wooden spoon to beat butter with sugar it well-chilled, over ice and enjoy the burst of flavours
on your palate!
has a tight-fitting lid. Repeat until all truffles
until completely dissolved. Beat in molasses, are coated. Seal and store in a cool place or
then Courvoisier and eggs, beating in each un- refrigerator, and serve within 2 weeks.
til incorporated before adding the next. Gradu-
ally stir in flour mixture, kneading in the last DARK CH OCOLATE Makes about 24 truffles
with your hands. Dough will be soft and sticky. ICEW INE TRUFFLE S
2 Form dough into 4 balls, then flatten into While Canada’s award-winning icewine is best
discs. Wrap each disc in plastic wrap and refrig- W H AT TO S E RV E
served chilled, these rich truffles laced with
erate until firm, about 2 hours or up to a week. icewine are divine either chilled or at room Graham’s Late Bottled Vintage Port
(They can be frozen up to a month, so long as temperature. One or two served with coffee LCBO 191239 $17.40
they are first overwrapped with foil or slipped will give just the right touch of sweetness to Port is a perfect after-dinner drink during the festive
into freezer bags.) cap off a grand dinner party. Two good-quality season. This example offers layers of sweet, ripe dark
chocolate bars are what you need for these berry, as well as coffee and chocolate elements that will
3 To bake, remove dough from refrigerator stand up to and heighten the flavours in the truffles.
addictive truffles.
and leave on counter until soft enough to eas-
ily roll out, about 20 minutes. ¼ cup (60 mL) Riesling or Vidal icewine Southbrook Framboise
LCBO 341024, 375 mL $18.95
7 oz (200 g) good-quality chocolate, preferably
4 Preheat oven to 275°F (135°C). 70% cacao The sweet, intense raspberry flavour of this local fruit
wine offers both a delicious complement and contrast
5 Place 1 disc of dough on a piece of parch- ⅓ cup (80 mL) whipping cream to these rich truffles. There may be no better match
ment paper and cover with a large piece 1½ tbsp (22 mL) unsalted butter than raspberries and chocolate.
of plastic wrap. Using a rolling pin, roll to ½ cup (125 mL) icing sugar

TWO WORLDS,
ONE MACALLAN
THEMACALLAN.COM
PLEASE SAVOUR RESPONSIBLY
2017-08-31 11:26 AM
3 To bake, preheat oven to 275°F (135°C).
4 Remove dough from refrigerator and leave

on counter if necessary until soft enough
to roll out, about 20 minutes. Place 1 disc on
a piece of parchment paper and cover with
a large piece of plastic wrap. Roll out to ½-inch
(1-cm) thickness. Use cookie cutters to cut out
shapes. Place on parchment-paper-lined bak
ing sheets. Or roll rounded teaspoons of dough
into small balls and place on parchment, then
press down to ½-inch (1-cm) thickness.
FO IE G RA S S HO RTB R EA D SAFFRON RU GEL AC H
5 If you’d like a fresh herb garnish, after cook
( R ID E AU HA LL ST Y LE) ies have baked 10 minutes, place a small sprig The world’s priciest spice adds unexpected
For many of us, foie gras is the ultimate luxury of fresh thyme or rosemary on top, then gently elegance to a much-loved holiday cookie. Take
ingredient—and since holidays are definitely press into the cookie. Continue baking 15 to time to “bloom” the saffron to coax maximum
a time for indulging, serving foie gras as 20 minutes until cookies are golden on b ottom. flavour from the threads. Then to gild the lily,
a cocktail nibbly cookie will set the tone for finish the warm cookies with a sprinkling of
6 If you prefer no garnish, bake until cookies gold sanding sugar or edible gold leaf (see TIP)
a luxurious evening. I adapted this recipe from
are golden on bottom, from 25 to 30 minutes. sold in baking supply stores.
the Foie Gras Sablé (a French shortbread) that
Executive Chef Louis Charest has served dur 7 Leave baked cookies on pan for 10 minutes,
ing Order of Canada celebrations at Rideau then remove to a rack to cool completely. Store ½ tsp (2 mL) packed saffron threads
Hall, the official residence and workplace of in a closed container in a cool place for up to 1 cup (250 mL) unsalted butter, divided
the governor general, in Ottawa. a week. 8 oz (250 g) block cream cheese
½ cup (125 mL) cold unsalted butter ½ cup (125 mL) icing sugar
Makes about 24 two-inch cookies
5 oz (150 g) foie gras (see TIP) ½ tsp (2 mL) salt
1 egg
1½ cups (375 mL) all-purpose flour TIP You want fresh uncooked foie gras for 2 cups (500 mL) all-purpose flour, divided
1 cup (250 mL) apricot jam, divided
this recipe, not pâté or torchon. Best to call
1 tbsp (15 mL) granulated sugar 1 egg yolk
ahead to your butcher to find out if they have
½ tsp (2 mL) baking powder uncooked foie gras and sell it in the small 1 tbsp (15 mL) water
¾ tsp (4 mL) salt amount needed for this recipe. Some specialty Granulated sugar, or gold sanding sugar,
¼ tsp (1 mL) ground star anise or five-spice grocery stores and butchers sell vacuum sealed or gold leaf (optional)
powder small pieces or morsels that are ideal for this
¼ tsp (1 mL) ground cinnamon recipe. 1 Place saffron threads in a mortar and finely
¼ tsp (1 mL) cayenne (optional) grind with a pestle, or place on a chopping
As an alternative to foie gras, coarsely chop
1 bunch fresh thyme or rosemary (optional) board and finely chop. Scrape into a small mi
½ cup (125 mL) cleaned chicken livers. Stir-fry
in ¼ cup (60 mL) butter over medium heat for crowave dish and add ½ cup (125 mL) butter.
1 Cut butter into 4 pieces and place in a food 3 minutes. Pour hot mixture into a food proces Microwave until butter starts to bubble. Stir
processor. Slice foie gras about ½ inch (1 cm) sor. Add ½ cup (125 mL) cold butter and whirl and leave at room temperature for 30 minutes.
thick. Put a frying pan on a burner over med until mixture is smooth. Place the remaining butter and cream cheese
ium heat. When hot, add foie gras. Cook 1 min on the counter and leave for 30 minutes as
ute per side. Immediately pour foie gras pieces well.
and fat into the processor. Whirl until mixture
is smooth, about 1 minute. Scrape down the W H AT TO S E RV E 2 Scrape saffron butter into a food proces
sides. Add egg and whirl until blended. Inniskillin Vidal Icewine VQA sor. Cut the remaining ½ cup (125 mL) butter
VINTAGES ESSENTIALS 388306, 375 mL $49.95 into 4 pieces and cream cheese into 8 pieces.
2 In a bowl, blend flour with sugar, baking
The palate-coating and extravagant nature of the foie Scatter in processor. Sprinkle with icing sugar
powder, salt, anise, cinnamon and cayenne.
gras requires a pairing of similar complexity and den- and salt. Pulse until evenly combined, scraping
Add about half to foie gras mixture and pulse sity. Try this luxurious icewine; its concentrated fruit,
until most is blended in, about 5 pulses. Scrape unctuously sweet palate and balanced acidity make it
down sides often.
down sides. Add remaining flour mixture and a perfect match to this shortbread.
3 Add 1 cup (250 mL) flour and pulse just until
pulse just until a ball starts to form, about Osborne Santa Maria Cream Sherry
10 pulses. Turn onto a well-floured work sur most is mixed in. Repeat with remaining flour
LCBO 31120 $13.80 and stop as soon as it starts to form a ball. Turn
face. Using floured hands, knead until even in
An often forgotten classic, cream sherry can be a deli- onto a lightly floured work surface and, using
colour. If dough is too soft to form into a ball, cious accompaniment to rich dishes such as this of-
knead in more flour about 1 tbsp (15 mL) at fering. Served chilled, it presents the perfect blend of floured hands, form into a large log. Cut into
a time. Form into 3 balls, then flatten into discs. sweetness and dried fruit character to harmonize with 3 pieces and form each into a disc. Wrap each
the flavours and density of these indulgent shortbreads. with plastic wrap and refrigerate overnight
Wrap each disc in plastic wrap and refrigerate
until firm, at least 3 hours or overnight. or up to a week.

4 To bake, remove dough from refrigerator.
Leave at room temperature until soft enough
PoACHED PLEASURES
to roll out, about 45 minutes. For easy spread- from page 155
ing, place ⅓ cup (80 mL) jam in a small micro-
wave bowl. Remove any large pieces of apricot, SH AKSH UKA
finely chop and return. Microwave jam just
until warm, about 20 seconds. This richly spiced tomato and pepper stew
with poached eggs originated in North Africa
HAPPY
5 Preheat oven to 350°F (180°C). but is popular throughout the Middle East.
Add a side of bread and it makes a perfect
HOLIDAYS
6 Place 1 disc on a lightly floured surface. Cover meal at any time of day. This version gets an FROM
with a large piece of clear wrap. Using a roll- appealing brightness from preserved lemons
ing pin, roll disc into a 12-inch (30-cm) circle.
Thinly spread with warm jam. It doesn’t have
and cilantro. For an extra special presentation,
divide cooked sauce between individual frying
CANADA’S
to go right to the edge. Cut into 16 wedges,
preferably with a pizza cutter. Beginning at
pans before you add the eggs.
OLDEST
the wide end, roll 1 wedge towards the point
creating a crescent. Place point-side down
1½ cups (375 mL) chopped onion INDEPENDENT
2 cups (500 mL) chopped red pepper
on a parchment-paper-lined baking sheet.
Repeat with remaining wedges, leaving gen- ½ cup (125 mL) chopped cubanelle pepper BREWERY
erous spaces between them. Whisk egg yolk 1 tbsp (15 mL) chopped fresh red seeded chili
(or to taste)
with 1 tbsp (15 L) water and brush over cookies.
If you are not going to use gold leaf, sprinkle 1 tbsp (15 mL) chopped garlic
with sugar if desired. 1 tbsp (15 mL) paprika
2 tsp (10 mL) ground cumin
7 Bake in centre of oven until golden, from 1 can (796 mL) San Marzano tomatoes, crushed
18 to 20 minutes. Let sit on pans 5 minutes, with their juices
then remove to racks to cool. Repeat with 2 tbsp (30 mL) chopped preserved lemon rind
remaining dough and jam. Cooled, wrapped ¼ cup (60 mL) coarsely chopped cilantro, divided
cookies can be kept at room temperature for Salt and freshly ground black pepper
4 days or frozen up to 2 months. 4 large eggs
½ cup (125 mL) crumbled feta cheese
Makes about 48 cookies
1 Heat olive oil in a deep 10-inch (25-cm) fry-
TIP Do not sprinkle formed cookies with ing pan over medium-high heat. Add onion
and peppers and sauté for 10 to 12 minutes
sugar if you are going to gold leaf them. Once or until they are soft and deeply browned
cookies are baked and cool, and just before in places. Add chili and garlic and sauté for
serving, use a small soft paintbrush and small 2 minutes more. Add paprika and cumin and
sharp knife to apply gold leaf. Holding a gold- sauté for 1 minute longer. Add tomatoes, pre-
leaf sheet with the brush, cut away a tiny piece served lemon rind and half of the cilantro,
using the knife. It should stick to the point of stirring to combine. Let mixture cook, bub-
the knife. Transfer to cookie. Use brush to push bling gently for 15 minutes or until thick and
the piece down and attach to the cookie. flavourful. Season with salt and pepper to taste.
2 Use a spoon to make 4 wells in the pepper
mixture and carefully crack 1 egg into each.
W H AT TO S E RV E Cover pan and turn heat to low. Cook for 4 to
Bols Apricot Brandy 5 minutes or until whites of eggs have set but
LCBO 15628 $20.10 yolks still jiggle visibly when pan is shaken.
This wonderful liqueur delivers comparable apricot Sprinkle with feta and remaining cilantro.
flavours and enough concentration to moderate the Makes 4 servings
sweetness and richness of the rugelachs. Serve lightly
chilled, over ice.
Reif Vidal Icewine VQA W H AT TO S E RV E

VINTAGES ESSENTIALS 544791, 200 mL $24.95
If wine is your preference, try this local classic—its hon- McMichael Collection Cabernet Merlot VQA
ey, apricot preserve and dried fruit flavours heighten LCBO 456590 $15.95
those in the pastries. The wine’s intense sweetness, lush
texture and zesty acidity will contrast the richness of Borsao Tinto Garnacha
the cream cheese and complete the match. LCBO 386961 $11.95
Y.

FA R R O WITH R OA STED DATES WITH DESTINY a small bowl. Mix 2 tbsp (30 mL) of spice mix-
ture with 1 tbsp (15 mL) olive oil. Reserve.
V EG E TAB LES & POAC HED from page 77
EG G S 3 Remove chicken skin from thighs and set
aside. Arrange chicken skin on prepared bak-
Topping grain dishes with poached eggs adds ing sheet in a single layer. Top skin with an-
a rich sauciness and enough protein to turn other piece of parchment paper and another
them into a meal. This recipe can serve 6 as baking sheet. Bake skin until crisp and golden,
part of a meal, or 4 as a main. about 25 minutes. Remove to a paper-towel-
1 red onion, cut into ½ inch (1 cm) dice, lined plate and sprinkle with salt while hot.
about 1½ cups (375 mL)
4 Heat 2 tbsp (30 mL) oil in a large skillet over
1 yellow pepper, cut into ½ inch (1 cm) dice, medium-high heat. Working in batches, add
about 1½ cups (375 mL)
chicken pieces and sauté for 3 minutes per
2 medium zucchini, cut into ½ inch (1 cm) dice, side or until golden. Remove chicken thighs
about 2 cups (500 mL)
to a dish and coat with spice-and-oil mixture.
1 small eggplant, cut into ½ inch (1 cm) dice, Reserve.
about 5 cups (1.25 L) CH ICKE N W ITH BROW N E D
⅓ cup (80 mL) olive oil ONIONS AND DATE S 5 Add onions and a pinch of salt to pan and
2 tbsp (30 mL) chopped garlic
sauté for 3 minutes or until softened. Reduce
I like to use chicken thighs with the bone in heat to medium, add remaining spice mixture
Salt and pepper
for maximum flavour. However, I do remove and continue to cook for about 8 to 10 minutes,
1½ cups (375 mL) farro the skin (and save it for the crisp skin garnish) stirring occasionally, or until onions are golden
3 tbsp (45 mL) red wine vinegar to make sure that the spices are infused in the and very soft.
½ cup (125 mL) coarsely chopped chicken meat. Use boneless thighs as well but
Italian parsley cook for 10 minutes less. For people who prefer 6 Add parsley, coriander and honey and stir
boneless, skinless breast meat, cut each breast together. Add stock and lemon juice and bring
4 to 6 poached eggs
into 2 pieces and cook 10 minutes less time to a boil. Reduce heat to medium-low and re-
than with bone-in thighs. The cinnamon and turn chicken to pan. Cover and simmer 20 min-
1 Preheat oven to 425°F (220°C). utes. Add dates and cook for 5 minutes longer
dates balance out the heat of the spices and
2 Combine red onion, yellow pepper, zucchini the separate crispy chicken skin offsets the or until chicken is cooked through. Crumble
and eggplant on a large baking sheet. Drizzle softness of this dish. Serve with saffron rice. chicken skin and sprinkle over chicken, or
with olive oil, sprinkle with garlic, season with serve whole as garnish.
salt and pepper and toss lightly to combine. Serves 6; spice mixture yields ¼ cup (60 mL)
SPICE MIXTURE
Roast for 30 to 35 minutes, stirring occasion-
1 tbsp (15 mL) chopped garlic
ally, or until vegetables are tender and lightly
browned. 2 tsp (10 mL) ground ginger
2 tsp (10 mL) ground cumin W H AT TO S E RV E
3 Toast farro in a large dry skillet over medium- 2 tsp (10 mL) smoked sweet paprika
low heat, stirring, for 5 minutes or until it smells Sugarbush Gamay VQA
½ tsp (2 mL) crushed red pepper flakes
nutty and is visibly browned (don’t worry if (or to taste)
LCBO 401927 $18.40
a few get dark). C’est La Vie! Pinot Noir Syrah
½ tsp (2 mL) cinnamon
LCBO 166934 $12.95
4 Bring a large pot of salted water to boil. Add 1 tbsp (15 mL) olive oil
toasted farro and cook for 15 minutes or until
grain is tender but still slightly chewy. Drain CHICKEN
well. Pour farro over vegetables on baking 12 bone-in chicken thighs, about 3 lbs (1.5 kg) DATE SH A K E
sheet. Drizzle with red wine vinegar and sea- Salt to taste
son well with salt. These can be made lactose-free and vegan by
2 tbsp (30 mL) olive oil using soy or almond milk and non-dairy ice
5 Add parsley and fold gently to combine. 3 cups (750 mL) sliced onions cream.
Serve farro salad warm or at room temperature ¼ cup (60 mL) chopped parsley
with hot poached eggs overtop. 1 Combine 1 cup (250 mL) pitted dates (Med-
¼ cup (60 mL) chopped fresh coriander
jool are my favourite for this) and ½ cup
Makes 4 to 6 servings 1 tbsp (15 mL) honey
(125 mL) milk in a blender. Blitz until as
2 cups (500 mL) chicken stock or water smooth as you can get it. There will still be
1 tbsp (15 mL) lemon juice some little bits of date. Add another ½ cup
W H AT TO S E RV E 12 pitted dates, cut in half, (125 mL) milk, 1½ cups (375 mL) vanilla ice
about ⅔ cup (150 mL) cream and ½ tsp (2 mL) of cinnamon, if de-
Bougrier Vouvray Chenin Blanc sired. Blend again until thick. Pour into 2 tall
LCBO 253229 $15.45 1 Preheat oven to 375°F (190°C). Line a baking glasses and top with grated nutmeg. Substitute
Grange of Prince Edward Gamay Noir VQA sheet with parchment paper. ½ cup (125 mL) of the milk with orange juice
LCBO 615062 $17.35 if you want an orange flavour.
2 Combine garlic, ginger, cumin, paprika,
red pepper flakes and cinnamon together in Serves 2

stay made WITH
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FORMERLY
Untitled-1 1 2017-09-29 10:21 AM

R OA ST E D DAT ES 3 Add onions, carrots, celery, garlic and ja-
lapeño to the pan. Sear until golden brown,
WIT H S E R RA NO HA M about 5 minutes. Stir in remaining spice mix-
Ideally you would use a Spanish soft blue ture and cook for 30 seconds. Place vegetables
cheese such as Cabrales, but it is much easier in an ovenproof baking dish or Dutch oven and
to find Gorgonzola. place meat on top of vegetables, nestling it in.
Pour wine into frying pan, bring to a boil and
1 Cut 12 pitted dates in half, but do not cut all boil for 2 minutes, scraping up any bits on the
the way through. Open like a book and stuff base of the pan until wine reduces slightly.
each date with about 1 tsp (5 mL) blue cheese Add stock, tomato paste and star anise, bring
to boil and pour over meat. Cover with a lid.
or finely chopped Manchego. Fold in half. Cut
6 slices of serrano ham in half lengthwise and LAM B W ITH WARM SPICE S 4 Bake for 2 hours or until meat is tender with
wrap a piece around each date. Place dates a little resistance to the fork. Add dates and
AND DATE S lemon and stir together. Cook another 45 min-
on a parchment-lined baking sheet. Brush
Medjool dates will disintegrate into the sauce utes to 1 hour or until meat is fork-tender. Cool
with 1 tbsp (15 mL) olive oil and bake at 400°F
while dates bought in packages will stay firm- and refrigerate overnight if preferred (making
(200°C) until ham is crispy and cheese is melt-
er. It is a matter of personal preference which fat easier to remove).
ing, about 10 minutes.
kind to use. The cooked lamb does not always 5 Remove lamb from sauce and slice into
Serves 6 cut in beautiful slices, as shoulder is somewhat ½-inch-thick (1-cm) slices. Skim fat from the
uneven. Persevere. You could cut in chunks sauce and discard. Return meat and reheat
if you prefer. Serve with basmati rice and stir- sauce with all its vegetables, reseasoning with
fried mixed greens such as kale, Swiss chard, salt and pepper if needed.
DAT E S ROLLED IN spinach or escarole lettuce.
H O N EY & PISTAC HIOS 6 Arrange on a platter and garnish with cor
1 boned rolled shoulder of lamb or 4 lamb shanks, iander.
1 Remove pits and stuff 12 dates with about 3 lbs (1.5 kg) total
Salt and freshly ground pepper Serves 4 to 6
1 tsp (5 mL) soft goat cheese each. Brush stuffed
dates lightly with 1 tbsp (15 mL) honey. Roll in 2 tsp (10 mL) garam masala
¼ cup (60 mL) chopped pistachios. 1 tsp (5 mL) ground cumin
W H AT TO S E RV E
1 tsp (5 mL) ground ginger
Serves 6 1 tsp (5 mL) ground coriander E. Guigal Côtes du Rhône
VINTAGES ESSENTIALS 259721 $19.95
½ tsp (2 mL) cinnamon
Georgian Hills Marechal Foch VQA
½ tsp (2 mL) cayenne
LCBO 483883 $18.15
DAT E S ST U F F ED WIT H 2 tbsp (30 mL) vegetable oil
TA H I N I & A LMO NDS
3 medium onions, about 4 cups (1 L) cut in wedges
1 Remove pits from 12 dates. Mix ¼ cup 6 medium carrots, peeled and cut in 2 inch (5 cm) E SCAROLE SA L A D
(60 mL) tahini with ½ cup (125 mL) ground pieces, about 3 cups (750 mL)
The vinaigrette can be made a day ahead of
almonds, 4 tsp (20 mL) harissa paste and 1 tsp 4 celery sticks cut in 2 inch (5 cm) pieces,
about 2 cups (500 mL) time and stored in the refrigerator. Take it out
(5 mL) za’atar until it is paste-like. Roll into
1 head of garlic, sliced in half half an hour before using, as the vinaigrette
balls and stuff dates with the mixture. Sprinkle will solidify when chilled.
dates with more za’atar. 1 jalapeño pepper, seeded and diced,
about ¼ cup (60 mL)
Serves 6 VINAIGRETTE
1 cup (250 mL) red wine 1 tsp (5 mL) Dijon mustard
2 cups (500 mL) beef stock 2 tbsp (30 mL) white wine vinegar
C H O COLATE- CO CONU T- ⅓ cup (80 mL) olive oil
3 star anise Salt and freshly ground pepper
COAT E D DAT ES 1 cup (250 mL) halved dates
1 Remove pits and stuff 12 dates with 2 pis- 2 tbsp (30 mL) pickled or preserved lemon ½ cup (125 mL) thinly sliced red onion
tachios each. Freeze until firm, about 15 min- Salt and freshly ground pepper Salt to taste
utes. Melt ⅓ cup (80 mL) dark chocolate with 2 tbsp (30 mL) chopped coriander
8 cups (2 L) escarole lettuce, broken into pieces
1½ tsp (7 mL) coconut oil, stirring, about 1 min-
ute. Cool for 5 minutes. Dip frozen dates into 1 Preheat oven to 275°F (135°C). 1 Whisk together mustard and vinegar. Slow-
chocolate mixture allowing excess to drip off. 2 Season meat with salt and pepper. Combine ly whisk in oil until mixture thickens. Season
Place on parchment paper and sprinkle with garam masala, cumin, ginger, coriander, cin- with salt and pepper.
about ¼ cup (60 mL) shaved coconut. Freeze namon and cayenne. Heat a large frying pan
2 Toss onions with a sprinkling of salt and
until set, about 10 minutes. Serve immediately over high heat and add oil. Add meat fat-side
leave for 5 minutes. Toss lettuce and onions
or refrigerate overnight. down and brown well, about 2 to 4 minutes a
with vinaigrette and serve at once.
side. Transfer to a baking sheet. Scatter 1 tbsp
Serves 6 (15 mL) of spice mixture over lamb. Serves 6

Food and Drink_Vigneto.qxp_Layout 1 21/09/17 15:23 Pagina 1
An ambitious project
In 1985, thanks to the pioneering instincts of my father Dino, we launched the

ambitious and challenging Casale del Giglio project; a project which, over the
years, has taken us to heights of quality and professional satisfaction which
could only have been dreamt of then.
Convinced that our territory had great potential, we invested heavily in viticul-
tural research and with the close and long term collaboration of our oenologist,
Paolo Tiefenthaler, succeeded in totally revolutionizing the Agro Pontino valley’s
approach to wine making.
Glass in hand, whichever the wine, you are looking at the outcome of long
years of fervent study, at wine which through the tireless efforts of a dedicated
team just keeps on getting better and better!
Cheers!
Antonio Santarelli
| romanazzi57@gmail.com
romanazzi design
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An Appetizing ½ cup (125 mL) light coconut milk
¾ tsp (4 mL) salt
W H AT TO S E RV E
supper Zest of 1 lime
Cave Spring Blanc de Blancs Brut Sparkling VQA
from page 106
LCBO 213983 $29.95 1 For the chicken, heat oil in a skillet over
This local bubbly is made in the traditional manner, medium heat; add onion and fry, stirring fre-
and like all great sparkling wines it is food-friendly and
WA R M SMOK ED will add a classy feeling to your meal. The fresh pear
quently, until deeply golden, 10 to 12 minutes.
and citrus flavours and toasty, earthy tones combine 2 Stir in garlic, ginger and curry paste; cook
T R O U T POTS with palate-refreshing acidity and fine bubbles to make
it a seamless match to the dish. 1 minute. Sprinkle spices over and stir to com-
Serving little mini-casseroles of decadent bine; add tomato and coconut milk. Stir in
smoked fish enrobed in velvety sauce is sure Albert Bichot Chablis AOC chicken and bring to a simmer; reduce heat to
LCBO 458851 $20.20
to turn guests into fans. The beauty here is that low and cook for 20 minutes, stirring from time
Chablis is spawned in a cool climate, which allows it to to time, until thickened. Set aside. (Chicken
you don’t need to break a sweat for the adula- become a benchmark unoaked expression of the Char-
tion—nor do you need to admit to such things. donnay grape. This example exhibits zingy acidity and may be made to this point, covered and refrig-
mineral-flinty green apple and citrus fruit flavours that erated for up to 3 days until ready to serve.)
Piment d’Espelette is a modestly spicy pepper will provide both a complement and contrast to the
powder from France. It can be substituted with flavours and textures of the smoked trout pots. 3 For the garnish, heat a 2-inch (5-cm) depth
¼ tsp (1 mL) paprika mixed with a pinch of of oil over medium heat in a medium pot to
cayenne if you like. 400°F (200°C). Fry noodles in 2 batches until
CURRIE D CH ICKE N ON puffed, about 10 seconds; remove with a slotted
1 cup (250 mL) crème fraîche spoon to a paper-towel-lined bowl. Sprinkle
COCONUT RICE CAKE S with salt and set aside. (Noodles may be made
2 oz (60 g) sharp cheddar, grated
Both the garnish and the chicken can be pre- up to 3 days in advance and kept uncovered at
¼ tsp (1 mL) piment d’Espelette
pared a couple of days ahead here, but the rice room temperature.)
1 tbsp (15 mL) well drained prepared
horseradish is best the day it’s made. It needs to set up for 4 For the coconut rice cakes, combine all but
8 oz (250 g) skinned and boned smoked trout,
an hour at room temperature, so plan accord- the lime zest in a medium saucepan; stir to
broken into small bite-sized pieces ingly. Resist the urge to put it in the fridge, be- combine. Bring to a boil over medium heat.
¼ cup (60 mL) chopped chives, divided cause, once chilled, the rice will become hard Reduce to low and simmer for 20 minutes until
and unpleasant. liquid is absorbed. Remove from heat; let stand
12 sourdough toast soldiers (see TIP)
10 minutes. Stir in lime zest.
CURRIED CHICKEN
1 In a small pot over medium heat, bring 2 tbsp (30 mL) coconut or peanut oil 5 Turn out into a lightly greased 8-inch (20‑cm)
the crème fraîche to a boil and reduce until 1 onion, halved and thinly sliced
square baking pan; press down using a large
slightly thickened, about 3 minutes. Remove to spoon to make it level and compact. Cover
2 cloves garlic, finely grated or chopped
from heat and whisk in the cheese. When it has with cling wrap and let stand for 1 hour or un-
1 tbsp (15 mL) finely grated ginger
melted, stir in piment d’Espelette and horse- til room temperature— but for no longer than
2 tsp (10 mL) mild curry paste 2 hours. Flip out onto a cutting board and cut
radish. Pinch ground cloves into 36 squares.
Pinch ground nutmeg
2 Toss smoked trout with 3 tbsp (45 mL) 6 To serve, heat chicken on stovetop until
½ tsp (2 mL) ground cumin
chives and divide mixture between twelve warm; stir in the chopped cilantro, cashews and
¼ tsp (1 mL) ground cinnamon
½-cup (125-mL) heatproof ramekins. Spoon lime juice. Place a piece of chicken and small
1 plum tomato, flesh coarsely grated, amount of sauce on each rice cake. Garnish
an equal amount of crème fraîche mixture over skin discarded
each with a small amount of crispy rice noodles.
each. (Pots may be prepared to this point and 1¼ cups (310 mL) light coconut milk
held in fridge, covered, for up to a day.) 6 boneless and skinless chicken thighs, Makes 36 pieces
each cut into 6 pieces
3 When ready to serve, broil prepared rame- 3 tbsp (45 mL) finely chopped cilantro
kins 2 inches (5 cm) from top element, for 3 to ¼ cup (60 mL) finely chopped roasted unsalted W H AT TO S E RV E
4 minutes or until bubbling and lightly golden. cashews
Let stand 10 minutes and garnish each with a Juice of ½ lime Angels Gate Gewürztraminer VQA
LCBO 58594 $14.95
pinch of remaining 1 tbsp (15 mL) chives. Serve GARNISH Curry-inspired dishes work wonderfully with the fla-
each with a toast soldier. Peanut or canola oil for frying vours of aromatic wines such as this local Gewürztra-
½ cup (125 mL) uncooked thin rice vermicelli miner. In addition, the off-dry and fruity nature of the
Makes 12 servings noodles, broken into 1 to 2 inch (2.5 to 5 cm) wine will moderate any spicy heat on the palate.
lengths Railway City Dead Elephant Ale
TIP To make toast soldiers, toast ½-inch- Pinch salt LCBO 272104, 473 mL $3.15
The bold hoppy character of this local IPA is the per-
thick (1-cm) slices sourdough, trim off crusts, COCONUT RICE CAKES fect foil to the flavours and pungency of the curry in
and cut into long pieces about 1 inch (2.5 cm) 1½ cups (375 mL) calrose, or Japanese sushi rice these mini cakes. Served cold, it offers sweet malt, bal-
wide and 3 to 4 inches (8 to 10 cm) long. Toast ¼ cup (60 mL) unsweetened shredded coconut, anced bitter hops and carbonation to tame any spice
soldiers can be made a couple of hours ahead lightly toasted and gently refresh the palate.
and kept, uncovered, at room temperature. 1½ cups (375 mL) water

XO
It may not be a C A R D S
diamond, but it sure

sparkles like one!
Try XOXO Sparkling!

Also try...
XOXO Sparkling 750mL XOXO Pinot Grigio-Chardonnay
Save $2.00 NOW ONLY $9.95 4L Save $3.00
Offer valid November 6th – November 26th
NOW ONLY $39.95!
LCBO #515452
Offer valid November 6th – November 26th
LCBO #430017
/XOXOWines /XOXOWines
Untitled-1 1 2017-10-05 7:51 PM

1 For the satay, combine the coconut milk,
W H AT TO S E RV E lemon grass, 2 tbsp (30 mL) peanut oil and
ginger in a blender; process until smooth,
Henry of Pelham Late Harvest Vidal VQA scraping down sides as necessary. Add sugar,
LCBO 395228, 375 mL $19.95 turmeric, cumin, pepper and salt; pulse to com‑
This quintessential late-harvest Vidal from Ontario bine and set aside. (Marinade may be made up
offers flavours of honey, apple and candied fruit com- to 5 days in advance and refrigerated.)
bined with balanced acidity, both complementing and
contrasting the flavours and richness of the compote 2 Cut tenderloin in half along its length; cut
and cheese. crosswise into ¼-inch-thick (5-mm) slices.
Place in a non-reactive bowl; pour coconut
C H E E S E “CA K E” WIT H Martini and Rossi Asti milk mixture over. Gently toss to coat and
D R I E D FRU IT CO MPOTE LCBO 253948 $14.95 refrigerate, covered, for up to 3 hours.
For a lower-alcohol alternative, try this classic Italian
The very simple apricot, raisin and almond sparkler with sweet apricot, lemon and orange blossom 3 Meanwhile, prepare your assembly station:
compote here belies its dramatic end as dec‑ flavours, along with balanced acidity and lively sparkle.
in a small non-reactive bowl combine sugar,
oration to a beautiful cheese wheel. While
fish sauce and tamarind paste; stir until sugar
Manchego does come in smaller wheels that
is dissolved. Add pineapple, shallot and chili.
would be perfect here, those can be harder
BE TE L LE AF & PORK SATAY Stir to combine (pineapple mixture may be
to find. Your best bet is the widely available
dressed with the fish sauce mixture up to an
3.4‑kg wheels cut horizontally into your de‑ BUN DLE S hour in advance).
sired weight, rather than into wedges as is
the norm. If you’re purchasing dried apricots The long list of ingredients here are all usu‑
4 Using a sharp knife, remove tough centre rib
in bulk, pick out the smallest ones. ally available from a well-stocked Asian gro‑
from the lime leaves and finely sliver; arrange
cer, and that extra mile is oh-so-worth-it. Betel
in a small bowl beside the pineapple relish,
DRIED FRUIT COMPOTE leaves are a common Southeast Asian ingredi‑
fried shallots and macadamia.
½ cup (125 mL) either Lillet Blanc, late-harvest ent eaten both raw and cooked. The lime leaves
Riesling or pear or apricot nectar should be nearby in the refrigerated section, 5 When ready to serve, arrange betel leaves
¼ cup (60 mL) sugar while prepared fried shallots (sometimes on a large platter or 2, glossy-side up, in a sin‑
¼ cup (60 mL) water labelled “fried red onion”) and tamarind paste gle layer. Heat 1 tbsp (15 mL) of the remain‑
1 tbsp (15 mL) apple cider vinegar can be found on the shelves. Arranging your ing oil in a large nonstick frying pan over
1½ cups (375 mL) small dried apricots assembly station ahead of time will leave only medium-high. Using a slotted spoon, remove
½ cup (125 mL) raisins the pork to finish. A quick fry, and you’re done. pork from marinade and fry in a single layer
⅓ cup (80 mL) slivered almonds (do not crowd pan), undisturbed for 2 minutes
SATAY per side or until golden. Repeat with remain‑
Circular (if possible) piece Manchego cheese, ing pork if necessary, refreshing oil if needed.
⅓ cup (80 mL) coconut milk
3 lbs (1.5 kg)
Assortment of fresh herbs and greens to garnish, 1 stalk lemon grass, roughly chopped 6 Arrange a couple of pieces of warm pork in
such as thyme, eucalyptus and cedar 3 to 4 tbsp (45 to 60 mL) peanut oil, divided the centre of each betel leaf, followed by a gen‑
Thinly toasted baguette slices 1 tbsp (15 mL) grated ginger erous tsp (5 mL plus) of the pineapple relish,
Assortment of sturdy crackers 2 tsp (10 mL) packed dark brown sugar a pinch of macadamia and shallots, and a few
slivers of lime leaf each. Serve immediately.
1 tsp (5 mL) ground turmeric
1 In a medium pot over medium heat, combine
Lillet, sugar, water and apple cider vinegar; stir ¼ tsp (1 mL) ground cumin Makes 24 pieces
to dissolve sugar. Add dried apricots and raisins Pinch white pepper
and bring to a boil. Reduce to low; cover and 1 tsp (5 mL) salt
simmer for 20 minutes or until a scant amount 1 lb (500 g) pork tenderloin W H AT TO S E RV E
of thickened syrup remains, checking frequent‑
ly in the last 5 minutes to avoid burning. Thirty Bench Riesling VQA
TO ASSEMBLE VINTAGES ESSENTIALS 24133 $20.85
2 Meanwhile, toast almonds in a 375°F (190°C)
2 tbsp (30 mL) packed brown sugar This local Riesling offers appealing lime-grapefruit,
oven until lightly golden, 5 to 6 minutes.
1 tbsp (15 mL) fish sauce honey, pear and floral elements that will highlight the
Stir almonds into hot compote and let stand, exotic flavours in the dish. A hint of sweetness quells
covered, until cooled to room temperature. ½ tsp (2 mL) tamarind paste any spice or heat, while the crisp acidity cleanses the
(Compote may be made up to 3 days in ad‑ 1 cup (250 mL) finely diced pineapple palate.
vance, covered and refrigerated until serving 1 small shallot, finely diced Thornbury Village Pickup No. 26 Pilsner
day. Return to room temperature to serve.) 1 Thai chili, finely chopped LCBO 423137, 473 mL $3.10
3 Arrange cheese on a cake stand or pedestal 6 makrut lime leaves This lager offers light malt, herb and citrus notes in
and top decoratively with compote. Garnish a thirst-quenching package that is the perfect foil to
½ cup (125 mL) prepared fried shallots these flavourful satay bundles. Serve it cool; its bal-
with herbs and greens and serve alongside anced bitter hops and carbonation gently refresh the
½ cup (125 mL) chopped macadamia nuts
baguette and crackers. palate.
24 betel leaves, trimmed of all but
Serves 12 ½ inch (1 cm) stem

BACON + CHOCOLATE CHIP COOKIES?
Meet your perfect holiday truffle.
ONTARIO BACON CHOCOLATE CHIP COOKIE TRUFFLES
Yield: 20-24 pieces Cooking instructions 4 While cookie balls are freezing,
Prep: 25 minutes 1 Crush two dozen cookies into place chocolate chips and coconut
Cook time: 15 minutes crumbs into a mixing bowl. oil in a microwave-safe dish. Micro-
wave in 30-second intervals, stirring
2 Add 6 slices of finely chopped ba- between, until creamy and lump
Ingredients con and cream cheese. Mix together free.
20-24 chocolate chip cookies until a ball of cookie dough forms. If
(homemade or store-bought) dough feels dry, add 1 Tbsp of cream 5 Dip balls into chocolate with a fork,
4 oz cream cheese, at room tempera- cheese until desired consistency is allowing excess chocolate to drip off.
ture achieved.
1 Tbsp coconut oil 6 Place truffles back onto cookie
8 slices Ontario bacon, cooked, 3 Roll into 2-inch balls. Place rolled sheet and immediately sprinkle with
drained, finely chopped and divided cookie balls onto a parchment a generous pinch of chopped bacon.
2 cups chocolate chips, melted paper-lined cookie sheet and place Once all truffles have been coated,
in the freezer for 15 minutes. place in fridge to allow chocolate to
set. Store truffles refrigerated in an
airtight container.
*De
lic
ou
i
sne
ss to
scale.
#PorkMakesItPerfect
Food Drink_Ontario Pork_holiday 2017_FINAL.indd 1 9/20/2017 4:08:02 PM

Untitled-1 1 2017-10-05 8:10 PM
or until vegetables are tender. Add tomato paste SILKE N GO U L A S H
and flour; stir to combine. Turn out into a heat-
proof bowl and set aside.
W ITH GOU DA C RI S PS
Inspired by a favourite Hungarian goulash rec-
3 Wipe pot clean and return to high heat; cut ipe, this intensely flavoured sipper and accom-
beef into 3 or 4 large chunks and season with panying cheese crisps make a welcome treat
salt and pepper. Add remaining 1 tbsp (15 mL) on a cold, celebratory winter’s night. Camp-
of oil to pot and brown beef on all sides, about bell’s makes a premium shelf-stable beef stock
6 minutes total. Pour wine and stock over; stir that is widely available and works beautifully
in reserved vegetable mixture. Boil for 1 min- here. Use sweet paprika, not one labelled hot.
ute until thickened. Tuck in bay leaf, cover
and place in oven for 2½ hours or until meat 1 tbsp (15 mL) grape-seed or canola oil
is fork-tender. 1 tbsp (15 mL) butter
R E D WINE- B RA IS ED B EEF
1 small onion, chopped
IN P OTATO S K INS 4 Meanwhile, prepare the potato halves by us- 2 cloves garlic, finely chopped
All the components of this knockout hors ing a melon baller to scoop out most of flesh, 1 tsp (5 mL) caraway seeds
d’oeuvre can be made ahead of time—even leaving a ¼-inch (5-mm) layer of potato next 1 tsp (5 mL) dried marjoram
the fried potato skins. Which of course means to skin (reserve flesh for use in hash browns
2 tbsp (30 mL) Hungarian paprika
it’s party-perfect. Frying in olive oil is a luxury if you like). Heat a 2-inch (5-cm) depth of oil to
1 carton (480 mL) beef stock
here but common in Mediterranean countries 375°F (190°C). Fry potato skins in batches for
1 plum tomato, seeded and chopped
where it is considerably cheaper than here. 3 minutes or until golden; remove with a slot-
ted spoon to a paper-towel-lined baking sheet; ¼ cup (60 mL) chopped carrot
It does make for tasty potato skins, so it’s worth ¼ cup (60 mL) chopped parsnip
a go if you’re feeling flush. season with salt. Let drain. (Potato skins may
be made up to 1 day in advance, covered and 1 small Yukon Gold potato, peeled
2 tbsp (30 mL) olive oil, divided and cut into chunks
refrigerated until ready to warm and serve.)
1 Hungarian wax or cubanelle pepper, seeded
1 tbsp (15 mL) butter
5 Once beef is tender, remove from braising and chopped
1 small onion, finely chopped Salt and freshly ground black pepper to taste
liquid and cut into ½-inch (1-cm) chunks. Re-
2 cloves garlic, finely chopped turn to liquid. (Beef may be made up to 5 days
¼ cup (60 mL) finely chopped carrot in advance and kept covered and refrigerated GOUDA CRISPS
¼ cup (60 mL) finely chopped celery until ready to reheat and serve.) 1 oz (30 g) aged Gouda, preferably Thunder Oak,
finely grated
2 tsp (10 mL) finely chopped rosemary
6 No more than 2 hours before serving, com- 1½ tsp (7 mL) all-purpose flour
1 tbsp (15 mL) tomato paste bine all arugula salsa verde ingredients in a ½ tsp (2 mL) caraway seeds
1 tbsp (15 mL) all-purpose flour food processor and pulse until the consistency
1 lb (500 g) beef chuck of pesto, scraping down sides as necessary. 1 Heat oil and butter in a medium saucepan
over medium heat. When foaming, add onion
Salt and freshly ground black pepper 7 When ready to assemble, heat beef and and sauté for 6 to 7 minutes, stirring occasion-
1 cup (250 mL) dry red wine sauce on stovetop until warmed through; heat ally, until golden. Stir in garlic; cook an addi-
½ cup (125 mL) beef stock or water potatoes in a hot oven (anywhere from 375° to tional minute. Sprinkle caraway, marjoram,
1 bay leaf 425°F/190 to 220°C) for a minute. Spoon a little and paprika over and combine; pour in beef
meat and sauce into each potato and garnish stock. Add tomato and carrot to pot and bring
18 mini yellow-flesh potatoes, halved with a small amount of salsa verde. to a boil. Reduce heat to low, cover and simmer
Peanut or olive oil for frying for 10 minutes.
Makes 36 pieces
Sea salt 2 Stir in parsnip and potato, return to a sim-
mer, cover and cook an additional 20 minutes.
ARUGULA SALSA VERDE Add chopped pepper and simmer 5 minutes
1 cup (250 mL) firmly packed arugula
W H AT TO S E RV E longer. Carefully pour mixture into a blender
(or use an immersion blender) and process
2 tbsp (30 mL) fresh oregano leaves Henry of Pelham Baco Noir Old Vines VQA
until very smooth. Thin with a little water to
1½ tsp (7 mL) red wine vinegar LCBO 459966 $19.95
loosen if necessary (soup should have the con-
1 clove garlic This impressive Baco Noir is jam-packed with dense
black fruit, spice and herb all poised on a vein of fine sistency of heavy cream) and season with salt
2 oil-packed anchovy fillets acidity. It offers enough weight and structure to stand and pepper to taste. (Soup may be made up to
3 tbsp (45 mL) extra virgin olive oil up to the rich, hearty flavours and textures of the slow- 5 days in advance, covered and refrigerated
cooked beef. until ready to reheat.)
1 Preheat oven to 325°F (160°C). Mill Street Tankhouse Ale 3 To make the caraway Gouda crisps, combine
LCBO 399162, 473 mL $3.05 the cheese, flour, and caraway seeds in a small
2 Heat 1 tbsp (15 mL) oil with the butter in
The rich malt flavours, caramel, herbal hops and roast- bowl and toss with a fork to combine.
a Dutch oven or medium ovenproof pot with ed tones in this local ale offer a great complement and
a tight-fitting lid over medium heat. Sweat contrast to this rich and flavourful beef appetizer. Its 4 Heat a nonstick skillet over medium-low.
onion and garlic, stirring from time to time, for balanced sweet core, bitter hops and carbonation gen- Sprinkle a generous tsp (5 mL plus) of cheese
3 minutes. Stir in carrot, celery and rosemary tly cleanse and ready the palate for another bite.
mixture into pan, forming a neat 1½ to 2-inch
and continue to cook for 3 minutes longer (4 to 5-cm) round. Repeat until pan is full but

not crowded. Once edges are golden, carefully 1 egg yolk
flip using an offset spatula. Cook for an addi- 1 tbsp (15 mL) cool water
tional minute. Repeat with remaining cheese 8 thin slices prosciutto or speck, halved
mixture to make 12 crisps. (Crisps may be
made up to a day in advance and kept, tightly 1 In a food processor, combine all-purpose
covered, at room temperature. Re-crisp in a hot and spelt flours, salt and sugar; pulse to com-
oven for 30 seconds or so before serving.) bine. Add butter and process until mixture re-
5 Divide warm soup between 12 small heat- sembles coarse meal. Whisk together the egg
proof cups or glasses and serve each with yolk and water; slowly add through the feed
a caraway Gouda crisp. tube while pulsing to combine. When dough
begins to clump together, turn out onto coun-
Makes 12 servings ter; divide evenly in 2 and pat each portion
together. Flatten into discs and wrap each
in cling wrap; refrigerate for at least 1 hour.
W H AT TO S E RV E 2 Mix together goat cheese and cream in
Jaszbery Szekszardi Kekfrankos a small bowl; stir in the thyme, zest, salt and
LCBO 371583 $8.95 a grinding of black pepper. Set aside.
Rich, flavourful dishes such as this call for a rustic red 3 Working with 1 portion of dough at a time,
like this traditional example from Hungary. The wine’s
slightly earthy, dried berry, peppery-herbal flavours will roll out on a lightly floured surface to roughly
highlight the paprika, parsnip and caraway elements in ⅛-inch (3-mm) thick. Using a 4-inch (10-cm)
the goulash and crisps. round cutter, cut out 8 rounds, re-rolling scraps
Tio Pepe Extra Dry Fino as necessary. Repeat with remaining dough
LCBO 231829 $17.95 to create 16 rounds in total.
Best served cold, this classic food-friendly fino sherry 4 Working with one at a time, spoon a scant
from the south of Spain has yeasty, nutty notes that will
enhance the dominant flavours of this soup. The wine’s tablespoon of the cheese mixture into center
umami notes and warming mouth feel find harmony and spread out leaving a 1-inch (2.5 cm) bor-
with the richness of this dish. der. Top with 1½ tsp (7 mL) of the fig jam and
spread evenly over cheese; fold excess dough
inward, pleating as you go, leaving an opening
F I G , CH ÈV R E & HA M in the center. Transfer to a parchment-lined
baking sheet and repeat with remaining dough
GA L E T TES rounds and filling. (Galettes may be made to
This delectable bite combines tried-and-true this point, covered with cling wrap and refrig-
flavours with a flaky crust. Spelt flour is deli- erated up to 6 hours in advance.)
ciously nutty and gluten-free and, when com- 5 Preheat oven to 375°F (190°C).
bined with all-purpose flour, contributes to
a galette dough that is tender and flavourful. 6 Whisk together egg yolk and water; brush
Top the galettes with either mild salt-cured pro- over exposed pastry and bake in preheated
sciutto or more robust smoked-cured speck— oven for 25 to 30 minutes or until golden. Let
both are delicious here. stand 10 minutes; top each with a piece of pro-
sciutto and serve warm sprinkled with extra
DOUGH thyme leaves.
1½ cups (375 mL) all-purpose flour Makes 16
½ cup (125 mL) whole grain spelt flour
1¼ tsp (6 mL) salt
1 tsp (5 mL) sugar W H AT TO S E RV E
12 tbsp (180 g), or 1½ sticks cold unsalted butter, Flying Canoe Hard Cider
cut into small pieces
LCBO 499020, 473 mL $3.30
1 cold egg yolk Apples and pork are a wonderful combination, so cider
¼ cup (60 mL) cold water is always a beverage option for recipes that feature
ham. This lively cider offers a hint of sweetness and
5 oz (150 g) room-temperature soft unripened tangy apple tones that provide a wonderful match to
goat cheese the flavours and textures of the dish.
1 tbsp (15 mL) cream or milk Union Red VQA

1 tbsp (15 mL) chopped thyme, plus extra leaves LCBO 197152 $14.05
for garnishing If you prefer a red wine then we recommend this do-
2 tsp (10 mL) orange zest mestic crowd pleaser. Its sweet red fruit centre, smooth
tannins and notes of dried fruit and herb allow it to pair
Pinch salt wonderfully with the fig, prosciutto, herb and chèvre
Freshly ground black pepper to taste elements in the galettes.
½ cup (125 mL) good quality fig spread

EASY AFTERNOONS bowl with plastic wrap or tea towel. A llow
dough to rise in a warm place for 2 hours, or
2 Pry open the buns and “squish” down the
interior part of the bread to make room for the
from page 163 until doubled in size. meatballs, return to packaging to keep fresh,
and set aside.
3 Preheat oven to 500°F (260°C).
3 To make meatballs heat oven to 500°F
4 Brush an 18 x 13-inch (45 x 33-cm) baking (260°C).
sheet with 2 tbsp (30 mL) olive oil.
4 In a small bowl, stir together milk and
5 Dust rolling pin and work surface with crumbs, let soak for 10 minutes.
some flour and gently roll dough to lengthen.
Roll dough into a rectangular form, place 5 In a large bowl, mix soaked bread crumbs
on greased sheet and continue spreading it with all other ingredients except oil until well
with your fingers, trying not to tear the dough. combined; do not overwork.
As the dough relaxes it will become easier to 6 Form into 18 equal-sized meatballs. Drizzle
spread. Make sure the entire sheet is covered. baking sheet with oil, add meatballs, evenly
P IZZA B IA NCA If it tears, pinch it back together. spaced.
Letting your guests pick their own toppings 6 Brush dough with 1 tbsp (15 mL) olive oil, 7 Bake for 15 minutes. Remove from oven and
makes serving this Pizza Bianca, or white pizza, and press about 30 dimples into dough with set aside.
fun and interactive. When the pizza comes out fingertips. 8 Add cooked meatballs to the Tomato Sauce
of the oven, cut it into 12 equal pieces and allow and simmer everything together for 10 minutes
7 Mix together ricotta, remaining ¼ tsp (1 mL)
people to finish theirs off with a variety of deli- over low heat. The sauce should be quite thick.
salt and remaining 1 tbsp (15 mL) o live oil.
cious toppings. If you prefer not to make the
Spread ricotta mixture on top of pizza. Sprin- 9 Once meatballs are warm, spread the inside
base from scratch, a ball of store-bought pizza
kle with Parmigiano-Reggiano, rosemary leaves of buns with the basil butter, sprinkle the
dough can be used. If using, start at Step 3.
and an additional sprinkling of salt. bottom cavity with a good amount of grated
1¾ tsp (9 mL) instant dry yeast cheese and top with 2 or 3 meatballs and sauce.
8 Bake on the middle rack in preheated oven
¼ cup plus 1½ cups (60 mL plus 375 mL) for 10 minutes or until cheese and bottom of Serve at once.
warm water
pizza are both light golden. Makes 18 meatballs; serves 6
3½ cups (875 mL) all-purpose flour,
plus extra for dusting 9 Let cool slightly before cutting into 12 pieces.
1 tsp (5 mL) salt for dough plus ¼ tsp (1 mL) Serve with suggested toppings for guests to
for ricotta mixture choose what they like. TOMATO SAU C E
5 tbsp (75 mL) olive oil, divided This is the most flavourful quick tomato sauce
Serves 6
1 cup (250 mL) ricotta cheese you’ll ever make. Anchovy paste and sun-dried
1 oz (30 g) Parmigiano-Reggiano cheese, tomatoes help amp up the flavour.
finely grated, about 1 cup (250 mL) M E ATBALL SUB 3 tbsp (45 mL) olive oil
1 tsp (5 mL) fresh rosemary leaves W ITH BASIL BUT TE R 2 tbsp (30 mL) coarsely chopped garlic
¾ cup (175 mL) finely chopped sun-dried tomatoes
These sandwiches are full of flavour and easy
TOPPING SUGGESTIONS 2 tbsp (30 mL) tomato paste
to have ready for impromptu get-togethers.
1½ cups (375 mL) shredded roast chicken The meatballs and sauce can be made up to 2 cans (796 mL each) diced tomatoes
15 slices good-quality prosciutto two days ahead. The meatballs are big and 1 tsp (5 mL) salt
1½ cups (375 mL) cherry tomatoes, moist, just like the ones nonna used to make. 2 tsp (10 mL) sugar
halved lengthwise 1 tsp (5 mL) anchovy paste (optional)
½ cup (125 mL) butter, at room temperature
1½ cups (375 mL) fresh arugula 1 cup (250 mL) water
¼ cup (60 mL) fresh basil, coarsely chopped
½ cup (125 mL) black olives, pitted
and coarsely chopped 6 Italian-style crusty buns, halved, do not slice 1 In a large saucepan (it needs to be large to
right through the bun
½ cup (125 mL) favourite blue cheese fit the meatballs), heat oil over medium and
½ cup (125 mL) milk cook garlic for 1 minute until fragrant. Add
⅓ cup (80 mL) Italian-style bread crumbs sun-dried tomatoes and cook 1 minute longer.
1 In the bowl of a stand mixer, stir together
yeast and ¼ cup (60 mL) warm water. Leave 1¾ lbs (875 g) ground beef
2 Add tomato paste, cook for 2 minutes, break-
for a few minutes until it begins to lightly foam ¾ lb (375 g) ground pork ing it up and allowing it to soften.
(this means the yeast is working). 1 egg, lightly beaten
3 Add tomatoes, salt, sugar and anchovy paste.
1 tsp (5 mL) salt
2 Add to the bowl the flour, 1 tsp (5 mL) salt Add 1 cup (250 mL) water. Bring to a boil, cover,
and remaining 1½ cups (375 mL) warm water. 2 tbsp (30 mL) olive oil lower heat and simmer for 25 minutes, or until
Using the dough paddle, stir ingredients to- 4 cups (1 L) Tomato Sauce (recipe follows) sun-dried tomatoes are tender.
gether on low speed for 2 minutes. Then add 1½ cups (375 mL) fontina or Asiago cheese, grated
4 Remove sauce from heat and carefully purée
1 tbsp (15 mL) olive oil and continue work-
with a hand blender until smooth.
ing the dough for another 3 minutes. Remove 1 In a small bowl, using a fork, blend together
dough from hook, place back in bowl and c over butter and basil. Set aside. Makes 4 cups (1 L)

2 tbsp (30 mL) garlic, finely chopped 4 Add sausage and onion and cook over
1 tbsp (15 mL) Spanish paprika medium-high for 15 minutes until sausage is
2 cups (500 mL) short-grain rice, such as arborio browned and onions are translucent.
or calrose
5 Add garlic and paprika to pan and cook for
½ cup (125 mL) dry white wine
1 minute; add rice and stir well to coat with oil.
1 cup (250 mL) canned, diced tomatoes Add wine, stir and reduce for 1 minute.
1 bay leaf
3 thick strips of orange zest, removed from 6 Add tomatoes, saffron and its steeping water.
orange with a vegetable peeler Stir and cook for 3 minutes.
¼ cup (60 mL) pitted green olives,
7 Add bay leaf, orange zest, olives and chicken
WIN T E R PA ELLA coarsely chopped
stock. Stir well, bring to the boil and reduce
6 cups (1.5 L) chicken stock
This is a hearty winter-style paella with com- to simmer. Nestle duck pieces evenly through-
plex deep flavours coming from the duck and ½ lb (250 g) fresh clams, or at least 18 total, out the pan, cook over medium-low heat for
rinsed clean
chorizo. Radicchio adds a welcome bitter coun- 15 minutes, shaking pan to ensure even cooking
2 tbsp (30 mL) fresh parsley, finely chopped of the rice. Only stir if necessary.
terpoint to the dish’s richness.
2 pinches of saffron, about ½ tsp (2 mL) 1 Steep the saffron in 1 cup (250 mL) warm 8 Nestle clams halfway into rice and continue
loosely packed water. to simmer over low heat for 12 minutes or un-
1 cup (250 mL) warm water til the clams are fully open. Clams take differ-
2 In a paella dish or large shallow pan, heat oil ent amounts of time to cook; they open when
over medium and brown the 6 pieces of duck they are fully cooked inside. As the clams are
3 whole duck legs, about 1¾ lbs (875 g) total, on both sides, about 15 minutes. Set aside on
split at the joint between leg and thigh starting to open, nestle the radicchio evenly
plate. throughout the pan.
1 head of radicchio, cut into 8 wedges (keep core
intact so wedges don’t fall apart) 3 Add radicchio to the remaining fat in the 9 Remove bay leaf and orange zest, sprinkle
⅔ lb (350 g) fresh chorizo sausages, casing pan and cook until wilted, about 3 minutes per with parsley and serve.
removed, sliced into ½ inch (1 cm) pieces side, gently turning radicchio so it retains its
1½ cups (375 mL) Spanish onion, coarsely chopped shape. Set aside with duck. Serves 6 to 8
>ZSOaSR`W\Y`Sa^]\aWPZg
"[PSFBONJML
NBLFTPVSMJRVFVSTTQFDJBM

12 days, 12 ways regAl roAsts with oil to moisten mushroom crust. Place in
centre of baking sheet with the rack down.
from page 181 from page 114 Roast on middle rack in oven for 15 minutes.
5 Reduce oven temperature to 350°F (180°C)

M U L L E D CO U NT Y C IDER PORCIN I-DUSTE D ROAST and roast veal for 20 minutes.
1 Pour three 500-mL bottles of County Apple RACK OF VE AL ON 6 Meanwhile, cut tomatoes, red peppers and
Cider into a large pot or slow cooker on low RATATOUILLE VEGE TABLE S eggplant into 1-inch (2.5-cm) chunks; cut zuc-
heat and gently stir to blow off the c arbonation. chini into ¾-inch (2-cm) chunks. Finely chop
A rack of veal with a rich brown crust makes
garlic. Combine vegetables in a large bowl;
2 Place 1½ tbsp (22 mL) cardamom pods, for a gorgeous presentation surrounded by
add oil, 1 tsp (5 mL) salt, rosemary and pep-
1 tbsp (15 mL) allspice seeds, 1 tbsp (15 mL) colourful roasted ratatouille vegetables. Prep
per to taste and toss to coat vegetables well.
whole cloves, 1 whole star anise and 1 cinna- the roast the day ahead to allow the deep
Spread about two-thirds of the vegetables onto
mon stick in cheesecloth or a loose-leaf tea bag mushroom flavour to permeate the meat. This
and tie off securely. Place sachet in the pot or remaining prepared baking sheet.
is a relatively quick roast to cook and it’ll be
slow cooker and heat up until it just begins to ready to serve after less than an hour in the 7 Remove roast from oven and scatter remain-
boil. Once boiling, reduce heat and let it sim- oven. Chop the vegetables as you start cooking ing third of vegetables around roast, perching
mer for 5 to 8 minutes until the spices are in- the roast, then pop them in partway through the roast against vegetables so it sits upright.
fused. Add 1 sliced orange and ½ cup (125 mL) cooking and let the vegetables finish as the
whole cranberries. Ladle into mugs and gar- roast rests. Buy prepared olive oil spray or fill 8 Return veal with vegetables to middle rack
nish with a cinnamon stick, if desired. a mister bottle with olive oil. Spraying the oil and second sheet of vegetables to lower rack.
ensures the mushroom powder will be moist, Roast for about 15 minutes or until a ther-
Serves 6
but not saturated, making for a perfect texture mometer inserted in the thickest part of meat
of the crust. Serve soft polenta or risotto on the registers 130°F (54°C) for medium-rare or to
side to complete the meal. desired doneness (the temperature will con-
1½ oz (45 g) dried porcini mushroom slices tinue to rise slightly while roast rests). Trans-
fer roast to a platter, tent with foil and let rest
Salt and freshly ground pepper
for 15 minutes.
Olive oil spray
1 frenched rack of grain-fed veal (6 ribs), 9 While veal rests, increase the oven tempera-
about 4¼ lbs (2.125 kg) ture to 400°F (200°C) and return vegetables to
6 plum tomatoes oven. Roast for 10 to 15 minutes longer or until
2 sweet red peppers tender and browned. Season to taste with salt
1 eggplant, about 1 lb (500 g) and pepper.
2 zucchini
10 To serve, arrange vegetables around roast
3 cloves garlic
B U T T E R B EER on platter. Carve roast between bones into
½ cup (125 mL) olive oil chops; or cut into thinner slices.
1 Gently heat one 750-mL bottle of Great 1 tsp (5 mL) chopped fresh rosemary,
Lakes Winter Ale in a medium-sized pot on or ¼ tsp (1 mL dried) Serves 6
medium-low heat for 7 to 10 minutes until
warm, stirring occasionally. (If you have a 1 Working in batches as necessary, grind
thermometer, heat to 125°F/52°C). While beer porcini mushrooms in a spice grinder or high-
is heating, beat 5 egg yolks and ½ cup (125 mL) powered blender until powdered. Transfer to a W H AT TO S E RV E
sugar together with a mixer until they are bowl. Add 2 tsp (10 mL) salt and 1½ tsp (7 mL)
whipped and creamy. pepper; stir well. Hidden Bench Estate Pinot Noir VQA
2 Once the beer is warm, take off the heat and 2 Spray olive oil evenly over meaty portions of Mushroom-based dishes and Pinot Noir are a clas-
constantly stir in the egg mixture until it starts veal and backs of ribs. Line a rimmed baking sic gastronomic pairing. Try this fine local example
to thicken. Return to heat for an additional sheet or shallow baking dish with plastic wrap; that offers red cherry, a signature earthiness and hint
minute or 2, but make sure the mixture doesn’t place veal in the centre and press mushroom of fresh herb that harmonize nicely with the mush-
get too hot or else the eggs will scramble; room and herbal elements and the flavours of the
powder evenly over roast, coating meat and
ratatouille.
do not go above 172°F (78°C). backs of ribs. Wrap tightly with plastic wrap,
scooping up any powder on the plastic as you
3 Add 4 tsp (20 mL) butter and remove from wrap. Refrigerate for at least 8 hours or for up Tenuta St. Antonio Monti Garbi Valpolicella
heat. Blend in butter with a hand mixer on low Superiore Ripasso DOC
to 24 hours.
for 15 seconds until dissolved, then change LCBO 475012 $19.10
the setting to high to whip up a frothy cap on 3 Preheat oven to 450°F (230°C) with racks The savoury, dried fruit and herb-tinged flavours in
the top of the butter beer. Ladle into espresso positioned in middle and lower third of oven. this Italian red enhance the mushroom, vegetable and
herbal components of the dish. Lively cherry notes, me-
cups, small glasses or small mugs. Garnish Line 2 large rimmed baking sheets with foil.
dium tannins and fine acid structure make for a great
with cinnamon sticks, if desired. foil to the richness of the veal.
4 Spray the centre of 1 prepared baking sheet
Serves 4 to 5 with oil. Unwrap roast and lightly spray all over

1 Combine ½ cup (125 mL) of the brown sug- 9 Meanwhile, preheat oven to 450°F (230°C).
ar, ginger, peppercorns, orange zest, orange Remove glaze from refrigerator and let warm
juice, lemon zest and lemon juice and ¾ cup to room temperature.
(175 mL) of the brandy in a medium saucepan.
Bring to a boil over medium heat, stirring 10 Pat pork dry again, if necessary. Pour
to dissolve sugar. Boil for 5 minutes or until about 2 cups (500 mL) water into roasting
ginger is softened. Transfer ⅔ cup (150 mL) pan (keeping water level below rack). Roast
to a small saucepan for glaze, and set aside. for 30 minutes.
2 Add salt and 2 cups (500 mL) of the water to 11 Reduce oven temperature to 350°F (180°C).
remaining brine mixture. Heat over medium- Roast pork for 1 hour. If liquid is pooling in
low heat, stirring, until salt is dissolved. Let the centre of the roast, insert the handle of a
G I N G E R- C ITRU S - B RA NDY cool to room temperature. wooden spoon through the centre to let liquid
B R I N E D & G LA ZED C R OWN drain out (you may need to do this a few times
R OA ST OF PO R K 3 Meanwhile, add remaining ¼ cup (60 mL)
while roasting).
sugar and ¼ cup (60 mL) brandy to reserved
A roast fit for royalty to grace your holiday glaze mixture. Bring to a simmer over medium
table will have your guests feeling very spe- 12 Brush meaty portions and backs of ribs
heat, stirring to dissolve sugar. Reduce heat
cial indeed. The zesty brine, vibrant with the with half of the glaze and roast for about 1 hour
and boil gently for about 15 minutes or until
festive flavours of citrus, ginger and brandy, longer, basting with remaining glaze after
slightly thickened. Transfer to a jar or bowl;
permeates the meat and keeps it moist and 20 minutes, or until a thermometer inserted in
let cool, cover and refrigerate for up to 1 day.
tender through the long, slow roast. Brushing the thickest part of meat registers 140°F (60°C)
on the glaze during the last part of roasting 4 Stir 6 cups (1.5 L) remaining water into for medium or to desired doneness (the tem-
truly makes this crown glisten. The roasted cooled brine. Pierce pork numerous times all perature will continue to rise slightly while the
root vegetables are the ideal finishing touch. over with a long skewer, especially in dense, roast rests). Remove from oven, tent with foil
Precook the vegetables earlier in the day to thick part of loin and between bones around and let rest for 15 minutes.
leave room in the oven for the roast, then sim- the outside (this allows brine to permeate
ply reheat them while the roast rests. All you the meat). Place pork in a large food-safe 13 Return vegetables to 1 baking sheet, if nec-
need are mashed potatoes or a rice pilaf and bag (a turkey roasting bag works well) and essary. Reheat in oven for about 10 minutes or
a crispy green salad to complete the meal. place bag in a container or bowl that fits roast until hot. Season to taste with salt and pepper.
snugly. Pour brine into bag making sure it sur-
BRINE & GLAZE rounds the roast. Seal bag and refrigerate for 14 Place roast on a serving platter and arrange
¾ cup (175 mL) packed brown sugar, divided at least 8 hours or for up to 24 hours. the vegetables around roast. Cut the roast be-
⅓ cup (80 mL) finely chopped fresh ginger tween bones into chops, or cut into thinner
1 tsp (5 mL) cracked black peppercorns 5 For the vegetables, preheat oven to 425°F slices, as desired.
1 tbsp (15 mL) grated orange zest (220°C) with racks positioned in upper and
lower thirds of oven. Line 2 large rimmed bak- Serves 10 to 12
1 cup (250 mL) freshly squeezed orange juice
ing sheets with parchment paper.
1 tbsp (15 mL) grated lemon zest
½ cup (125 mL) freshly squeezed lemon juice
6 Combine carrots, parsnips, turnips, butter, W H AT TO S E RV E
1 cup (250 mL) brandy, divided
orange juice, 1½ tsp (7 mL) salt and pepper to
½ cup (125 mL) kosher or pickling salt taste in a large bowl, tossing to coat vegetables Megalomaniac Homegrown Riesling VQA
8 cups (2 L) cold water, divided well. Divide between prepared baking sheets. LCBO 183061 $14.95
1 crown roast of pork (12 to 14 ribs),
This wine offers appealing lime, grapefruit and apple
8 to 9 lbs (3.5 to 4 kg) 7 Roast vegetables for about 40 minutes, with aromatic floral notes to complement the complex
switching pans on racks and stirring vegetables flavours in the pork. A touch of sweetness highlights
VEGETABLES halfway through, until vegetables are browned the natural sweetness of the roast vegetables and glaze
while the crisp acidity refreshes the palate.
6 carrots, about 2 lbs (1 kg), cut into chunks and tender. Let cool slightly and combine onto
6 parsnips, about 1 lb (500 g), cut into chunks 1 baking sheet. Stir in orange zest and let cool.
Cover and let stand at room temperature for up Collective Arts Local Press Apple Cider
6 large white turnips, cut into wedges,
LCBO 472639, 473 mL $3.50
or 1¼ lbs (625 g) rutabaga, cut into chunks to 4 hours, or transfer to an airtight container
Surprise your guests by choosing this cider as a great
¼ cup (60 mL) butter, melted and then refrigerate for up to 1 day.
match to this pork roast. Served chilled, it presents
2 tbsp (30 mL) freshly squeezed orange juice tangy apple and citrus flavours that are a natural ac-
Salt and freshly ground pepper 8 For the roast, remove pork from brine, dis- companiment to those in the dish. In addition, the light
1 tsp (5 mL) grated orange zest carding brine. Place on a rack in a shallow roast- sparkle, hint of sweetness and tangy acidity provide
ing pan and pat roast dry. Wrap each bone with a great foil to the brine and glaze.
2 cups (500 mL) water foil. Refrigerate uncovered for 30 minutes.

B E R B E R E- RU B B ED C R OWN 5 minutes or just until fragrant and slightly
darker. Transfer to a small bowl and stir in oil
R OA ST OF LA MB WITH and garlic.
F RU I T E D CO U SCOU S
4 Spread spice mixture evenly over meaty
When you’re hosting guests who appreciate the portion of lamb and backs of ribs. Place roast
exotic, this Ethiopian-inspired spice rub on an on a rack in a shallow roasting pan. Wrap ex-
elegant crown roast of lamb is sure to dazzle. posed bones individually with foil. Pour about
George Madill, butcher and owner of Primal 1½ cups (375 mL) water into roasting pan
Cuts in Peterborough, Ont., suggests leaving (keeping level of water below rack).
bones extra long for even more drama. Just be
sure to lower your oven rack enough to make 5 Roast for about 45 minutes or until a ther-
room for the bones. The roasting temperature mometer inserted in the thickest part of meat
here is a little lower than is typical for lamb registers 130°F (54°C) for medium-rare or to FE NNE L & PEPPERCO RN
rack; this provides an even doneness through- desired doneness (the temperature will con-
tinue to rise slightly while roast rests). Tent RACK OF V ENI S O N
out the roast and allows the flavour of the spices
with foil and let rest for 15 minutes. When you want to make a splash at your holi-
to blend well with the lamb. Grinding your own
spice mix with whole spices gives a wonder- 6 Meanwhile, make the couscous. Heat oil in day table, this stunning rack of venison is sure
fully fragrant flavour, but you can substitute a large saucepan over medium heat. Add onion to do the trick. Creating a festive green and
prepared berbere spice blend, if you prefer (see and sauté for 5 minutes or until softened. Add pink crust, the fennel seeds and pink pep-
TIP). The sweet and delicate couscous is an ide- pears, garlic, cinnamon, ½ tsp (2 mL) salt and percorns are attractive and the bold flavour
al match for the pungent spices and full flavour pepper to taste and sauté for 1 minute. Add combination complements the rich venison.
of the lamb. Serve wilted greens on the side. raisins and chicken stock and bring to a boil. Pickled Figs (recipe follows) balance the rich-
Gradually stir in couscous. Remove from heat,
2 tsp (10 mL) whole coriander seeds ness with sweetness and tang. Order the veni-
cover and let stand for 5 to 10 minutes or until
1 tsp (5 mL) fenugreek seeds
liquid is absorbed. Fluff with a fork. son roast well ahead of time from your local
½ tsp (2 mL) cumin seeds butcher or specialty grocery store. Make the
¼ tsp (1 mL) cardamom seeds 7 Discard foil wrap from bones. Place lamb on Pickled Figs at least a few days ahead for the
2 tbsp (30 mL) sweet paprika a platter and spoon couscous into the centre of optimal flavour. Sweet potatoes or mashed or
the crown to present at the table; spoon extra
1 tsp (5 mL) salt dauphinoise potatoes and tender-crisp green
couscous into a warmed serving bowl. Carve
1 tsp (5 mL) ground ginger beans make lovely accompaniments.
lamb between bones into chops and serve with
1 tsp (5 mL) ground turmeric couscous. 2 tbsp (30 mL) fennel seeds
1 tsp (5 mL) freshly ground black pepper
2 tbsp (30 mL) pink peppercorns
½ tsp (2 mL) cayenne pepper Serves 6
1 tsp (5 mL) black peppercorns
½ tsp (2 mL) ground allspice
¼ cup (60 mL) olive oil TIP Substitute 3 tbsp (45 mL) of a prepared ½ tsp (2 mL) salt
berbere spice blend and add your own salt (if
1 small clove garlic, minced
it’s unsalted) for the individual spices called 1 frenched rack of venison (8 ribs),
1 crown roast of lamb (20 ribs), about 2½ to 3 lbs (1.25 to 1.5 kg)
2¼ to 2½ lbs (1.125 to 1.25 kg)
for. You may want to test the spice blend on
a small cut of meat ahead of time, as some of Pickled Figs
11/2 cups (375 mL) water
them are very fiery. If it’s too hot, reduce the
FRUITED COUSCOUS amount as necessary, making up the quantity 1 Preheat oven to 450°F (230°C).
2 tbsp (30 mL) olive oil with sweet paprika.
1 onion, finely chopped 2 Combine fennel seeds, pink peppercorns,
2 firm-ripe pears, diced black peppercorns and salt in a mortar and
1 clove garlic, minced W H AT TO S E RV E crush with a pestle until ground but not pow-
¼ tsp (1 mL) ground cinnamon
dered. (Alternatively, pulse a few times in
The Foreign Affair The Conspiracy VQA a spice grinder.) Transfer to a bowl and stir
Salt and freshly ground pepper VINTAGES ESSENTIALS 149237 $19.95
½ cup (125 mL) raisins or dried cranberries
in oil.
The minty, plummy, dried berry and ripe currant fruit
2 cups (500 mL) chicken stock of this ripasso-method VQA red will complement the
exotic spice-laden flavours in the dish. The balanced
3 Rub spice mixture all over meaty parts of
1½ cups (375 mL) couscous venison and backs of ribs. Place venison, with
tannic structure and refreshing acidity stand up to the
intensity of the lamb on the palate. the ribs down, in a shallow roasting pan.
1 Preheat oven to 375°F (190°C).
Rioja Bordón Gran Reserva Rioja
2 Grind coriander seeds, fenugreek seeds, 4 Roast in preheated oven for 15 minutes.
LCBO 428060 $25.60
cumin seeds and cardamom seeds in a spice Rioja is a classic match to roast lamb. This elegant 5 Reduce oven temperature to 300°F (150°C)
grinder until powdered. Add paprika, salt, gin- version has bright red berry, spicy oak flavours and
and roast for about 30 minutes or until ther-
ger, turmeric, pepper, cayenne and allspice; herbal, earthy tones that will harmonize with the sa-
voury, spiced elements of the roast. The wine’s sleek mometer inserted in the thickest part of meat
pulse to combine.
tannins and fine acidity provide a perfect foil to the registers 135°F (57°C) for medium-rare or to
3 Toast spices in a small, dry skillet over me- richness of the dish. desired doneness (the temperature will con-
dium-low heat, stirring constantly, for about tinue to increase just slightly while the roast

rests). Transfer to a platter, tent with foil and 1 Rub figs under cool running water to rinse 4 Meanwhile, fill a 1-qt (1-L) canning jar with
let rest for 15 minutes. them well. Trim off the tough portion of the boiling water to heat. Pour out water just be-
stems. Pierce skin of figs several times with fore filling.
6 Drain figs, reserving liquid, and add to roast-
ing pan. Bake figs in oven for about 10 minutes a toothpick. Set aside.
5 Using a slotted spoon, carefully transfer
or until warmed through. 2 Combine sugar, peppercorns, mustard seeds, poached figs to jar, then pour in pickling liq-
7 Pour about ½ cup (125 mL) of the reserved salt, water and vinegar in a shallow saucepan uid, being sure to add the whole spices to the
fig pickling liquid into a small saucepan. Boil that fits figs in a single layer. Bring to a gentle jar. Any extra pickling liquid can be stored in
over medium heat for about 10 minutes or until boil over medium heat, stirring to dissolve a separate container. Wipe rim of jar, seal with
reduced by about half and slightly syrupy. sugar. 2-piece metal lid or a plastic storage cap and
3 Add figs to pickling liquid in a single layer. let cool. Refrigerate for at least 3 days or for up
8 Arrange warm figs on platter around roast.
Reduce heat to a very gentle simmer and to 2 months.
Cut venison into chops and serve with warm
figs. Drizzle figs with reduced syrup. poach figs, flipping over occasionally, for about Serves 8 with a roast
30 minutes or until figs are translucent and
Serves 8
very tender (but not falling apart). Adjust heat
as necessary to keep just small bubbles rising TIP If using smaller, purple mission figs,
to the surface (boiling too hard will cause figs use about 24 figs, or about 1¼ lbs (625 g), and
W H AT TO S E RV E to fall apart). reduce cooking time to about 20 minutes.
Chapoutier Les Grands Merisiers
Châteauneuf-du-Pape
LCBO 421073 $35.85
SOURCE RESOURCE
This big red, from the sunny south of France, brings
a little warmth to the feast. It combines spicy black
pepper and ripe black cherry flavours along with a bal-
anced tannic structure that makes it the perfect foil
to the peppercorn, figs and rich, gamey venison.
Items photographed, but not listed, are from personal collections.
Gnarly Head Old Vine Zinfandel
A full-flavoured dish such as this venison roast de- MUST-HAVES Wood chips, by Furtado Farms, from Dickson
mands a big red like this Zinfandel from California. Barbecue Centre, Toronto, 416-487-4029,
It’s a lush, fruit-driven red that fits the bill with its rich Page 30 dicksonbbq.com.
structure and wild berry and peppery fruit flavours, eas- BEAUTIFUL BAUBLES Page 174
ily standing up to the dominant flavours on the plate.
Candy, from BOOM Candy, Teardrop spoon, from Cocktail Emporium.
Toronto, 416-800-4314, BOOMcandy.com.
Page 176
Double old fashioned glass with thumb rest,
P IC KL E D F IG S TALKING TURKEY from Cocktail Emporium.
Poaching figs in a sweet white balsamic pick- Page 132

ling liquid makes for attractive, succulent pick- Dinner plates, from William Ashley, Toronto, MAKE IT CLEAR
les to serve with the Fennel & Peppercorn Rack 416-964-2900, williamashley.com. Page 206
of Venison. The green Calimyrna figs make Page 134 & 135 Old World Pinot Noir glass and Cabernet/Merlot
the prettiest pickles, but black figs will work glass, by Riedel, from Cocktail Emporium.
Platter and bowl, from William Ashley.
too. You may want to make a double batch
Silver tray, from William Ashley.
of these pickles to serve throughout the fes- Page 136 & 137
tive season on a charcuterie or cheese platter. Platter, from William Ashley. Page 208
Extra pickling liquid can be used to make salad Page 138 & 139
Extreme Icewine glass, by Riedel,
dressing—or reduce it and use it as a glaze for from Cocktail Emporium.
Long oval platter and wooden carving set,
roasted poultry or pork. These are best made from William Ashley.
Camille Champagne flute, from Crate & Barrel,
at least 3 days ahead of serving and even bet- crateandbarrel.com.
ter after a week. They’re not processed for Overture Magnum glass, by Riedel,
room-temperature storage, so keep them in HOLIDAY REMIX from Yonge Street Winery, Aurora, 905-841-5552,
the fridge and use within a couple of months. yongestreetwinery.com.
Page 171
Page 210
16 large fresh green figs (see TIP) Crystal martini glasses, by Riedel, from
Cocktail Emporium, Toronto, 647-727-3600, Brandy glass, by Riedel, from William Ashley.
⅔ cup (150 mL) granulated sugar
cocktailemporium.ca. Martini glass and Single Malt Whisky glass,
1 tsp (5 mL) black peppercorns by Riedel, from Cocktail Emporium.
Glass ice bucket, by LSA International,
1 tsp (5 mL) yellow mustard seeds from William Ashley. Page 212
½ tsp (2 mL) kosher or pickling salt Page 172 Weizen glass, from Yonge Street Winery.
1⅓ cups (330 mL) water Double old fashioned glass, by Rogaska, Abbey beer glass and pilsner glass,
1 cup (250 mL) white balsamic vinegar from William Ashley. from Cocktail Emporium.

RECIPE INDEX
The following is a listing of the recipes contained in this issue.
For recipes from previous issues, visit foodanddrink.ca.
GARNISHES, SIDE DISHES & Lamb with Warm Spices and Dates 244
Meatball Sub with Basil Butter 252
SAUCES
Pizza Bianca 252
Warm Green Lentils 215
Winter Paella 253
Carrot, Cranberry & Red Bulgur Pilaf 216
Porcini-Dusted Roast Rack of Veal on 254
Spicy Roasted Brussels Sprouts 216 Ratatouille Vegetables
Sweet Potato Skillet Kugel with 217 Ginger-Citrus-Brandy Brined & 255
Bronzed Marshmallows Glazed Crown Roast of Pork
Mushroom Sugo 218 Berbere-Rubbed Crown Roast of Lamb with 256
Pulled Beef Ragu 219 Fruited Couscous
Master Curry Sauce 220 Fennel & Peppercorn Rack of Venison 256
Mole Verde 220
Mushroom Fried Rice 222 DESSERTS & BAKED GOODS
Candied Lemons 224 Panettone Orange-Vanilla Sundae Bombe with 64
Basic Pan Gravy 230 Warm Dark Chocolate-Orange Sauce
Tomato Sauce 252 Beet & Date Cake 82
Pickled Figs 257 Homemade Elderflower & Lemon Jelly Ring 192
Eggnog Éclairs 194
Gingerbread-Crusted Mile-High 196
MAIN COURSES Coconut Cream Pie
216 Grilled Brie & Panettone Sandwiches with

Spicy Cranberry Sauce
Seared Sea Bass with Date Salsa
60
80
Vanilla Bean Crepes with Poached Persimmons 202
Pine Nut Tart 224
Fresh Layered Christmas Fruitcake with 232
Greens, Eggs & Ham Breakfast Sandwich 158 Rum Icing
Lemony Ricotta & Leek Pappardelle with 200 Caviar Cocktail Cookies 236
Torn Prosciutto
APPETIZERS & SNACKS Cherry-Almond Pandoro Layer Cake 236
Turkey Roulade with Chestnut Stuffing & 215
Spicy Yuzu-Miso Lobster Noodles 52 Courvoisier Gingerbread 238
Brandy Gravy
Golden Saffron, Coconut & Beer Mussels 54 Courvoisier Icing Glaze 238
Roasted Apricot-Mustard Turkey Breast 216
Chicken Nuggets with Cilantro Dipping Sauce 56 Dark Chocolate Icewine Truffles 238
Perfect No-Baste Roast Turkey with 216
Devilled Deep-Fried Eggs 224
Sour Cherry Sauce Foie Gras Shortbread (Rideau Hall Style) 240
Zesty Fish on Potato Chips 224
Mushroom Sugo Pappardelle 218 Saffron Rugelach 240
Saganaki 230
Mushroom Sugo Perogies 218 Chocolate-Coconut-Coated Dates 244
Scallion Pancakes with Beef & Garlicky 234
Chinese Broccoli and Soy Dipping Sauce Mushroom Sugo Tofu 218 Cheese “Cake” with Dried Fruit Compote 248
Dates Rolled in Honey & Pistachios 244 Pulled Beef Ragu Buns 218
Dates Stuffed with Tahini & Almonds 244 Pulled Beef Ragu Polenta 218 COCKTAILS & DRINKS
Roasted Dates with Serrano Ham 244 Pulled Beef Ragu Rigatoni 218 Ginger Cider Sangria 44
Curried Chicken on Coconut Rice Cakes 246
Master Curry Sauce Chicken 220 Holiday Mary 46
Warm Smoked Trout Pots 246
Master Curry Sauce Shrimp 220 Hibiscus Tea Punch 48
Betel Leaf & Pork Satay Bundles 248
Master Curry Sauce Tofu & Peas 220 Cider Mimosa 186
Red-Wine-Braised Beef in Potato Skins 250
Fig, Chèvre & Ham Galettes 251 Mole Verde Pork Chops 220 Fennel Juice 222
Mole Verde Turkey 220 Mistletoe Margarita 222
SOUPS & SALADS Mole Verde Salmon & Squash 222 Simple Syrup 222
Panettone Winter Slaw 62 Asian-Spiced Chicken with Broccolini 226 Bee’s Dream 234
Warm Salad of Kale, Salmon & Poached Egg 160 Tuna Melt with Spicy Pickle Mayo 226 Burnt Honey Syrup 234
with Crispy Capers The Choco-Chata 234
Baked Gnocchi with Tomato, Speck & Taleggio 228
Bibb & Radicchio Salad with Peas and Beans 217
Chicken, Raisin & Almond B’stilla 228 Mandarin Eggnog 234
Shrimp Coconut Bisque 222
Beef Burger with Blue Cheese Dressing & 229 Salted Caramel Hot Cocoa 234
Smoked Turkey, Cabbage & Dumpling Soup 226
Tomato Balsamic Confit Tropical Holiday 234
Radicchio & Endive Salad with 232
Bacon Lardons & Clementines Shakshuka 241 Date Shake 242
Escarole Salad 244 Chicken with Browned Onions and Dates 242 Butter Beer 254
Silken Goulash with Gouda Crisps 250 Farro with Roasted Vegetables & Poached Eggs 242 Mulled County Cider 254
258 F OO D & DR I N K HOLI DAY 2017
F&D_P258_RecipeIndex_Holiday17_v3.indd 258 2017-10-05 1:09 PM

PDF/X-1a:2003
Dates stuffed
with Boursin ®
Cranberry & Pepper

and prosciutto
Ingredients
1 Boursin Cranberry & Pepper cheese
®
18 dried dates, with pits

6 slices prosciutto
Preparation
Open dates lengthwise and remove pits.
Generously stuff dates with
Boursin® Cranberry & Pepper cheese.
For ideal texture, don’t spread it.
Cut prosciutto into strips about 2 cm wide
and wrap around stuffed dates. Enjoy!
Irresistibly surprising
christmas.boursin.ca
Untitled-1 1 2017-10-05 7:59 PM

BOU171001MA_Christmas_FoodDrink_PP_EN.indd | 26/09/17 | 18:05 | PAGE 1
KITCHEN ESSENTIALS
BY LU CY WAVERM AN • PHOTOGRAPHY BY VINCE NOGUCHI
People are often intimidated by making gravy, but it is

easy to do when you follow our flavourful guide.
TIPS
➤ Start your gravy with

a roux—a mixture of fat Basic Pan Gravy
such as pan drippings recipe on page 230
or melted butter and an
equal amount of flour
whisked together and
cooked until golden.
This thickens the sauce
and gives it some colour.
The darker the roux
the darker the gravy.
Use a whisk or a wooden
spoon to combine the
ingredients.
➤A
dd stock slowly so that
you get the desired con-
sistency, which should
lightly coat the back of
a spoon. This also pre-
vents lumpy sauces.
➤D
o not season until
the gravy is finished be-
cause reduction brings
out the natural saltiness
FLAVOUR ENHANCERS FOR A DULL GRAVY
Any of the following will improve flavour in a gravy or sauce. Use these add-ins to your own taste.
of the stock.
➤ Salt brings out the inherent ➤ Worcestershire sauce ➤ Umami paste from a tube
➤D
o not add more flour
flavours of gravy, but only use ➤ Herbs, especially thyme
if the gravy is not thick ➤ Dijon mustard
at the end and tarragon
enough. It will be lumpy. ➤ A pinch of hot peppers
➤ Tomato paste
Make a slurry using ➤ Spices such as cayenne,
➤ Balsamic vinegar ➤ A drizzle of honey epper, nutmeg, allspice
p
equal parts cornstarch
and cold water and add ➤ Soy sauce ➤ Light or white miso or ginger
the slurry, a teaspoon at
a time, stirring, until the
gravy reaches desired
thickness. STOCK beef gravies too. If purchasing, use low-
salt packaged or canned stock (preferably
In a perfect world, you would use homemade organic) or buy stock from your butcher,
➤T
o add a glossy sheen
stock as a base. The gelatinous consis- as they usually make both beef and chicken.
to gravy and give it a
tency of homemade stock helps to thicken Look for packages that list chicken first, not
velvety texture, add
a teaspoon or two of the gravy and gives it a fresh, rich taste. salt. The best packaged stock is the one that
butter at the end. Chicken stock is best to make at home is a paste mixture from a company called
and can be used instead of beef stock in Better Than Bouillon.
F&D_P260_Techniques_Holiday2017_v20.indd 260 2017-09-28 9:35 AM

T:8.875”
S:7.6”
I TC HE N
K G GE R.
SW A
T:10.875”
S:9.6”
WITH EXPERT BLENDS OF UP TO FOUR CHEESES SHREDDED FRESH OFF THE BLOCK,
THE TASTE OF CRACKER BARREL WILL HELP YOU FIND YOUR KITCHEN SWAGGER.
NOW THIS IS CHEESE.
Untitled-1 1 2017-10-05 8:07 PM

Untitled-1 1 2017-10-05 8:08 PM

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HOLIDAY 2017

F&D_Cover_Holiday17_v9.indd 1 2017-10-04 6:06 PM

1 PC® Shrimp & Scallops Au Gratin

HOLIDAY 2 PC® Gnocchi Potato Dumplings

4 PC® Dry-Rubbed Hardwood-Smoked

5 PC® Pomegranate Arils

6 PC® Candy Cane Cheesecake Lollipops

1 PC® Shrimp & Scallops Au Gratin

HOLIDAY 2 PC® Gnocchi Potato Dumplings

4 PC® Dry-Rubbed Hardwood-Smoked

5 PC® Pomegranate Arils

6 PC® Candy Cane Cheesecake Lollipops

To read all our customer stories, check out nordstrom.com/holiday

VANCOUVER CALGARY OTTAWA TORONTO

Untitled-2 1 2017-10-05 8:27 PM

To read all our customer stories, check out nordstrom.com/holiday

VANCOUVER CALGARY OTTAWA TORONTO

Untitled-2 1 2017-10-05 8:27 PM

L’GRAND CONUNDRUM RELAX LI QUEUR

FINAL TOUCH® FINAL TOUCH® FINAL TOUCH®

CONUNDRUM CONUNDRUM CONUNDRUM

L’GRAND CONUNDRUM RELAX LI QUEUR

FINAL TOUCH® FINAL TOUCH® FINAL TOUCH®

CONUNDRUM CONUNDRUM CONUNDRUM

Untitled-1 1 2017-10-05 8:13 PM

114 REGAL ROASTS 132 TALKING TURKEY

F OO D & DR I N K HOLIDAY 2017 7

F&D_P007-010_Contents_Holiday17_v5.indd 7 2017-09-25 1:33 PM

191 WEEKNIGHT SPECIAL

8 F OO D & DR I N K HOLIDAY 2017

F&D_P007-010_Contents_Holiday17_v5.indd 8 2017-09-25 1:35 PM

ADD A LITTLE MYSTERY

Save $1.00 | Now $10.95 Save $2.00 | Now $17.95

Please drink responsibly.

Untitled-1 1 2017-10-05 7:52 PM

205 GIFTING 25 WHAT’S NEW

257 SOURCE RESOURCE

KITCHEN ESSENTIALS: GRAVY

F&D_P007-010_Contents_Holiday17_v5.indd 10 2017-09-25 1:36 PM

COMING NEXT ISSUE

A WISP OF SMOKE Heather Trim, Eric Vellend, Victoria Walsh,

NEW RULES OF WINE Digital Project Management......Wayne Leek

Powerhouse wines at friendly prices ­Number 2.

12 F OO D & DR I N K HOLIDAY 2017

F&D_P012_Masthead_Holiday17_v3.indd 12 2017-10-06 9:14 AM

It’s the season to celebrate new and old relationships

Excitement is in the air: the with a different cut, technique, sides

PORTRAIT BY JAMES TSE

14 F OO D & DR I N K HOLIDAY 2017

F&D_P014_EditorsPage_Holiday17.indd 14 2017-09-29 9:46 AM

The problem with histor y, is that it’s in the past.

VQA Wines of Ontario isn’t just a stamp on a bot tle.

And standing up. For who we are.

We all k now where wine comes from.

So let’s see where it’s going.

Discover why international wine critics are calling Ontario

The problem with histor y, is that it’s in the past.

VQA Wines of Ontario isn’t just a stamp on a bot tle.

And standing up. For who we are.

We all k now where wine comes from.

So let’s see where it’s going.

Discover why international wine critics are calling Ontario

27548 P9 F&D Essentials Ad.indd 2 2017-10-04 4:25 PM

114 REGAL ROASTS 132 TALKING TURKEY

205 GIFTING 25 WHAT’S NEW

257 SOURCE RESOURCE

Powerhouse wines at friendly prices Number 2.

14 F OO D & DR I N K HOLIDAY 2017

34 F OO D & DR I N K HOLIDAY 2017

36 F OO D & DR I N K HOLIDAY 2017