LCBO Food & Drink Holiday 2020

Brunch at home from page 207

Holiday cheers! from page 47

1 tsp (5 mL) fennel seed (optional) 2 lbs (905 g) farmers’ sausage or 20 peameal slices (about 2 lbs/905 g) FILLINGS 10 pre-cut cheddar cheese slices

MEMORIES OF BLOOMFIELD Named after Bloomfield, Ont., the town where Kinsip House of Fine Spirits houses its distill- ery, this smoky-sweet cocktail is just right for nights spent sitting by the fire or watching the snow fall.

2 avocados, sliced 2 tomatoes, sliced

1 To prepare butter, place 1/2 cup (125 mL) butter into a medium bowl. Add honey and mustard. Use a fork or wooden spoon to beat together as best you can. It’s okay if it’s not perfectly smooth. Spoon prepared butter over a piece of plastic wrap. Wrap plastic wrap overtop and shape into a log. Roll up with remaining plastic. Repeat method using kimchi butter ingredients. Refrigerate both until firm. If making ahead, butters will keep well, refrig- erated for at least 1 week. 2 Preheat oven to 350°F (180°C). 3 Add flour, baking powder, baking soda and salt to a large bowl, preferably a stand mixer bowl. Whisk to mix. Add butter. Using the pad- dle attachment, mix until coarse crumbs form. If hand-mixing, using your fingers and thumbs, cut butter into flour mixture until combined and coarse pea-sized crumbs form. Mix in onions and cheese. Add sour cream and milk. Mix or knead just until dough begins to come together. Turn on to a lightly floured surface. Bring dough together and pat into a round about 1 inch (2.5 cm) thick. Cut into scones using a 3-inch (8-cm) floured glass or cookie cutter. Arrange over a parchment-lined baking sheet. Brush tops with milk. 4 Bake in centre of preheated oven until golden on bottoms and tops, about 15 minutes. Remove and let cool. If making ahead, scones will keep well stored in an airtight container for up to 1 day. It’s best to toast before serving. 5 Meanwhile, if preparing sausage option, chop parsley and place in a medium bowl along with fennel, if using. Remove sausages from casings and crumble into bowl. Using your hands, mix and shape into 10 patties. 6 Set a large frying pan over medium heat. Add peameal slices or patties. Cook until golden on each side, 2 to 4 minutes per side for peameal and 3 to 5 minutes per side for sausage patties. Make sure patties are cooked through. Pat sausage patties with paper towel. 7 Slice scones in half. Spread with butter of your choosing. Top with peameal or sausage, cheese, avocado and tomatoes.

2 oz Kinsip Maple Whisky 1/2 oz Cinzano Rosso Sweet Vermouth ( LCBO 215251, 1 L, $13.60) 1/4 oz Rosemary Syrup (recipe follows)

SOUR CREAM ’N’ ONION SCONE BREAKFAST SANDWICHES Taking inspiration from sour cream and onion biscuits plus adding a nod to my other favou- rite chip flavour (sour cream and cheddar), these savoury scones make an excellent breakfast sandwich base. Slather with either of our flavoured butters or another favourite condiment and top with a homemade sausage patty or pan-fried peameal (your choice). It’s great with avocado when you aren’t feeling like having an egg, but if you’re always up for putting egg on it, feel free to squeeze one in there as well. HONEY-MUSTARD BUTTER 1/2 cup (125 mL) butter, at room temperature 2 tbsp (30 mL) honey 1 tbsp (15 mL) your favourite mustard KIMCHI BUTTER 2 tbsp (30 mL) drained and finely chopped kimchi 1/2 cup (125 mL) butter, at room temperature SCONES 3 1/2 cups (875 mL) all-purpose flour 4 tsp (20 mL) baking powder 1 tbsp (15 mL) baking soda 1 1/2 tsp (7 mL) kosher salt 1/2 lb (225 g) unsalted butter, cubed and chilled 6 green onions, finely chopped 2 cups (500 mL) grated cheddar cheese 1 cup (250 mL) sour cream 1/4 cup (60 mL) milk plus 1 to 2 tbsp (15 to 30 mL) for brushing scones MEAT 3 tbsp (45 mL) finely chopped parsley (optional)

2 dashes Angostura bitters Rosemary sprig (for garnish)

1 Combine all ingredients except the sprig into a mixing glass with 6 ice cubes. Stir for 15 seconds. Strain into a cocktail glass with fresh ice. Garnish with a sprig of rosemary.

Makes 1 drink

ROSEMARY SYRUP Rosemary syrup can be bought at cocktail supply shops, but if you have a few minutes just a day or two before, it’s also easy to make from scratch. 1 cup (250 mL) white sugar 1 cup (250 mL) water 4 sprigs rosemary 1 Heat all ingredients in saucepan until the liquid comes to low boil. Let boil for 1 minute, remove from heat and let cool. Strain and bottle. Can be refrigerated for up to 4 weeks. LAVENDER-HONEY SYRUP Lavender syrup is available at many grocery stores. If you have time, this lavender and hon- ey version is easy to make a day in advance.

1/2 tsp (2 mL) dried lavender 1/3 cup (80 mL) boiled water 2/3 cup (150 mL) honey

1 Prepare a “tea” by putting lavender in teaball and steeping in water for 4 minutes. Strain into the honey, stirring until fully com- bined. Cool, bottle and refrigerate for up to 2 weeks.

Makes 10 sandwiches

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HOLIDAY 2020 FOOD & DRINK