LCBO Food & Drink Holiday 2021

Remains of the day from page 241

Bottled up from page 199

PRIME RIB REUBEN WITH RUSSIAN DRESSING

FESTIVE RUM CREAM The holidays are a time for celebration and a chance to enjoy some of the treats we wait for all year! This rum cream could quickly become a staple in your lineup, and your friends will love it too. 1/2 cup (125 mL) amber rum 1/2 cup (125 mL) spiced rum 1 cup (250 mL) sweetened condensed milk

The unctuous texture of slow-cooked prime rib makes a wonderful stand-in for the tradi­ tional fatty corned beef in a Reuben. Look for sauerkraut with only cabbage and salt in the ingredients list. It will be naturally fermented and have softer acidity than sauerkraut made with vinegar. RUSSIAN DRESSING 1/4 cup (60 mL) finely diced dill pickles 1/4 cup (60 mL) finely minced shallot 1/4 cup (60 mL) mayonnaise 1 tbsp (15 mL) ketchup 2 tsp (10 mL) yellow mustard 1/2 tsp (2 mL) freshly ground black pepper 4 slices rye bread 12 oz (340 g) leftover prime rib roast beef, thinly sliced 1 cup (250 mL) sauerkraut, drained of excess liquid 4 slices Swiss cheese, about 4 oz (115 g) 2 tbsp (30 mL) unsalted butter, softened Dill pickles for serving 1 To make Russian dressing, combine pickles, shallot, mayonnaise, ketchup, mustard and pepper in a medium bowl and mix thoroughly. Refrigerate until ready to use. 2 Spread Russian dressing generously over 4 slices of bread. Divide beef between 2 slices of bread. Top with sauerkraut, Swiss cheese 4 Butter tops of sandwiches and place, butter-side down, in an ovenproof frying pan. Butter other sides and place pan over medium-low heat until well-browned, about 5 minutes. Carefully flip sandwiches and place pan in oven until heated through and cheese is melted, about 10 minutes. Cut sandwiches in half and serve with dill pickles. Makes 2 sandwiches and remaining 2 slices of bread. 3 Preheat oven to 325°F (163°C). WHAT TO SERVE Sour beer is a delicious accompaniment. Its maltiness, creamy carbonation and tangy acidity stand up to the richness of the beef, dressing and condiments. Bellwoods Brewery Jelly King LCBO 14280, 500 mL, $6.50

KALE STEM AU GRATIN The French technique for baking potatoes au gratin can also be applied to the stems and stalks of many vegetables, including kale, Swiss chard and broccoli. Here we take not- so-tender kale stems and transform them into a creamy, herbaceous side dish. Stems from 2 large bunches of kale 2 tbsp (30 mL) unsalted butter, plus more for greasing

1/2 cup (125 mL) milk or cream 1 tsp (5 mL) crushed allspice 1/2 cup (125 mL) chilled coffee 2 tbsp (30 mL) chocolate sauce 1/2 tsp (2 mL) vanilla extract 1 cinnamon stick

1 Add all ingredients to a 3-cup (750 mL) bottle. Close lid and shake well to mix. Keep chilled for up to 2 weeks.

1 medium onion, finely chopped 3 cloves garlic, finely chopped 2 cups (500 mL) heavy cream 1 tbsp (15 mL) fresh thyme leaves 1 bay leaf

Makes about 5 servings

TRY WITH Appleton 8 YO Reserve Rum LCBO 14354, $38.95 Kraken Black Spiced Rum LCBO 225698, $32.95

1⁄2 tsp (2 mL) freshly grated nutmeg Salt and freshly ground pepper to taste 1 cup (250 mL) grated Gruyère cheese, about 4 oz (115 g) 1⁄4 cup (60 mL) bread crumbs 1⁄4 cup (60 mL) grated Parmesan cheese 1 Preheat oven to 350°F (177°C). Butter a medium baking dish. 2 Bring a large pot of salted water to a boil. Add kale stems and simmer until tender-crisp, about 3 minutes. Drain well. Layer stems in prepared dish, cutting to fit as needed. 3 In a medium saucepan, melt butter over medium heat. Add onion and garlic. Cook, stirring, until softened, about 3 minutes. Add cream, thyme, bay leaf, nutmeg, salt and pep- per. Simmer for another 2 minutes. 4 Lower heat and gradually stir in Gruyère until melted. Remove bay leaf and pour sauce over kale. Tilt dish to distribute sauce evenly. 5 Combine bread crumbs and Parmesan, and sprinkle overtop. Bake until bubbling and golden brown, 15 to 20 minutes.

BRING ON THE BUBBLY Pages 158–165 All glassware , from Cocktail Emporium , cocktailemporium.com. ROOM AT THE TABLE Pages 183–188 All glassware , from Cocktail Emporium. BRANDY IS BACK Pages 231–238 All glassware , from Cocktail Emporium. Items photographed, but not listed, are from personal collections. Source Resource

Serves 4 to 6 as a side dish

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HOLIDAY 2021 FOOD & DRINK