LCBO Food and Drink Autumn 2016

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

breaking with tradition from page 78

8 Carve roast into ¼-inch-thick (5-mm) slices and serve with sauce, Garlic Butter Popovers and Brussels Sprouts with Dates (recipes follow). Serves 8

1 New York sirloin roast, 5 lbs (2.2 kg) Salt and freshly ground pepper 1 cup (250 mL) chicken or beef stock THICKENER FOR SAUCE 1 tsp (5 mL) cornstarch mixed with 1 tbsp (15 mL) water

WHAT TO SERVE Norman Hardie Unfiltered Niagara Pinot Noir VQA VINTAGES ESSENTIALS 208702

1 Heat wine, balsamic vinegar and shallots in a small pot. Bring to a boil and boil until reduced to about ¼ cup (60 mL), 18 to 20 min- utes. Add stock and boil until reduced to about 1 cup (250 mL), 20 to 25 minutes. Reserve until needed. 2 Preheat oven to 425°F (220°C). 3 Lay bones, cut-side up, in a foil-lined roast- ing pan. Season with salt and pepper. Bake until bubbling and slightly browned, about 15 minutes. Scoop marrow from bones. Re- serve in a dish and refrigerate. Discard foil and return bones to roasting pan, cut-side down. 4 Combine olive oil, dry mustard, Dijon mus- tard, garlic, rosemary and soy sauce. Season roast with salt and pepper, then brush mari- nade all over the roast. Let rest for 30 minutes. 5 Raise oven temperature to 450°F (230°C). Place roast on top of the marrow bones in roasting pan. Bake roast for 30 minutes or un- til outside is a rich brown. 6 Reduce heat to 375°F (190°C) and bake an- other 45 minutes to an hour or until roast is rare to medium-rare, 140°F (60°C) on a ther- mometer. Let rest for 10 minutes. The meat will continue cooking as it rests. 7 Drain fat from roasting pan and discard bones. Add 1 cup (250 mL) stock to pan. Over medium heat, stir the stock into the brown bits at the base of the pan. When everything is absorbed, pour reserved sauce into roasting pan and stir to boil. Stir in cornstarch mixture and boil, stirring, for a minute or until slightly thickened. Turn off heat and stir in 1 to 2 tbsp (15 to 30 mL) bone marrow. Sauce will be flecked with marrow.

$39.45 This Pinot Noir’s big, ripe raspberry and red cherry fruit flavours and earthy, herbal tones will comple- ment the flavours in the roast sirloin. The balanced acidity and grippy tannins provide a great foil to the richness of the sauce and the beef. Enhance the match by using this Pinot in the recipe. Rioja Bordon Gran Reserva LCBO 428060 $23.20 If you prefer your reds with some aged character then pick up this Gran Reserva from the Rioja region in Spain. It offers strawberry fruit, spicy oak and herbal notes with silky tannins and good acidity, which com- bine to provide an excellent pairing to the rich, earthy, savoury flavours in the roast.

NEW YORK S IRLOIN ROAST WITH PINOT & MARROW SAUCE Here’s a spectacular Thanksgiving roast that always works splendidly. Easy to carve as it has no bone, and with a rich sauce to set it off, this is our family’s favourite for special oc- casions. You could roast carrots underneath the meat if desired. Add them when the oven temperature goes down to 375°F (190°C). Freeze leftover marrow for another use. Mar- row bones are available at butcher shops and frozen at some supermarkets. If not available, omit in all steps.

GARL IC BUTTER POPOVERS

Who doesn’t like eggy, sky-high popovers? I originally had these incredibly good ones at Jacob’s Steakhouse in Toronto. They gave me the recipe and, with a little reworking, here it is for you. For best results, follow the timing exactly. Even if they look ready earlier, leave them in.

SAUCE 2 cups (500 mL) Pinot Noir

2 tbsp (30 mL) balsamic vinegar ¼ cup (60 mL) chopped shallots 3 cups (750 mL) beef or chicken stock 2 bone-marrow bones, if available Salt and freshly ground pepper

ROASTED GARLIC BUTTER ½ cup (125 mL) butter, softened 2 tbsp (30 mL) roasted garlic 1 tsp (5 mL) chopped fresh thyme

MARINADE ¼ cup (60 mL) olive oil

POPOVERS 2 cups (500 mL) milk 2 tbsp (30 mL) butter 2 cups (500 mL) flour 1½ tsp (7 mL) salt 4 eggs beaten

2 tbsp (30 mL) dry mustard 2 tbsp (30 mL) Dijon mustard 2 tbsp (30 mL) crushed garlic 2 tbsp (30 mL) chopped fresh rosemary 2 tbsp (30 mL) soy sauce

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