LCBO Food & Drink Autumn 2015

like a book. Season with salt and pepper and spread remaining spice paste over loin. Centre the loin on top of belly. 4 Roll pork into a 12-inch-long (30-cm) cyl- inder and tie snugly with twine at 1-inch (2.5‑cm) intervals. Season skin generously with salt and transfer to refrigerator, uncov- ered, to air-dry for at least 1 day and as long as 3 days. 5 Preheat oven to 500°F (260°C). 6 Arrange pork, seam-side down, on a rack in a large roasting pan. Cover bottom of pan with ½ inch (1 cm) water to prevent smoking, and roast for 40 minutes. Reduce temperature to 275°F (140°C) and continue roasting until a thermometer inserted into centre of roast reaches 140°F (60°C), 2 to 2½ hours longer. 7 Remove to a board and tent with foil; let stand 30 minutes. Slice into ½-inch-thick (1‑cm) slices with a sharp serrated knife to serve. Serves 10 with leftovers

BEER FOR A GOOD TIME, NOT A LONG TIME.

PORCHETTA ROAST Porchetta is traditionally served sandwiched between buns, but there’s no reason not to en- joy it as the centrepiece, without buns, of a sit- down dinner complete with sides. The recipe makes for leftovers, so you’ll have an oppor- tunity to turn it into sandwiches the next day. Fennel pollen is a stunningly delicious spice available from specialty spice retailers, and online at amazon.com. ⅓ cup (80 mL) chopped rosemary 3 tbsp (45 mL) chopped sage 1 tbsp (15 mL) ground fennel seed ¼ cup (60 mL) fennel pollen

We’ve brought Altbier back for another season.

Our Altbier is an extraordinary ale brewed in collaboration with Zum Schlüssel brewery in Düsseldorf. True to style, our interpretation is a dark, mahogany-hued beer with roasted, nutty malt flavour and an intensifying hop finish.

1 tbsp (15 mL) dried chili flakes Finely grated zest of 2 lemons ⅓ cup (80 mL) extra virgin olive oil 16 cloves garlic, peeled and finely chopped 1 boneless pork belly, skin-on, about 16 x 12 inches (40 x 30 cm), 6 lbs (2.7 kg) 1 pork loin, about 12 inches long (30 cm), 3½ lbs (1.75 kg) Salt and coarsely ground black pepper

WHAT TO SERVE Vineland Cabernet Franc VQA LCBO 594127

$13.95 The savoury dried herb and bell pepper bouquet of Cab’ Franc melds with the seasonings in this tradi- tional, timeless dish. Rocca Delle Macìe Chianti Classico VINTAGES ESSENTIALS 741769 $18.95 Chianti’s signature tart cherry and herbal character is a vibrant and delicious match for porchetta.

1 In a small bowl, stir together rosemary, sage, fennel seed and pollen, chili flakes and lemon zest; drizzle oil over and stir in garlic to form a paste. Set aside. 2 Place pork belly skin-side down on a cut- ting board. Using a sharp knife, score flesh in a large diamond-shape pattern. Turn belly over so that it is skin-side up. Using a small paring knife, pierce the skin in regular 1-inch (2.5-cm) intervals (this helps the skin crack and makes for easier slicing once roasted). Turn skin-side down again, season flesh gen- erously with salt and pepper and half of the herb paste; set aside. 3 Butterfly the pork loin by holding the blade of a large slicing knife parallel to the board and cutting along the length of the loin, leav- ing one side of loin intact. Unfold to open

FREEKEH & PUMPKIN PI LAF

Freekeh may strike you as new, but is in fact an ancient grain used in traditional cuisines. Wheat berry picked while still green and then dry roasted, it comes in two varieties: cracked and whole. Be sure to purchase the whole vari- ety as its toothsome texture is desirable here. Components of the pilaf can be made ahead and warmed through once the finish line is in sight. 4 lbs (2 kg) pie pumpkin, peeled, seeded and diced

½ tsp (2 mL) powdered cinnamon Salt and freshly ground pepper 4 tbsp (60 mL) olive oil, divided

Must be legal drinking age.Available at select LCBO outlets for a limited time.

152  FOOD & DRI NK AUTUMN 2015