LCBO Food & Drink Autumn 2019

Thanksgiving made easy from page 53 SPARKLING APPLE COCKTAIL In a tall glass one-quarter filled with ice, add 1 1/2 oz whisky and 3 oz apple juice. Top up with lemon-lime soda and garnish with apple. Makes 1 drink

GIN INFUSEDWITH BLUEBERRIES & LEMON GRASS Follow the recipe for Brandy Infused with Plums and Cardamom, replacing plums with 4 cups (1 L) fresh blueberries, lightly crushed, and replacing cardamom with two 6-inch (15-cm) stalks of lemon grass, split lengthwise, bruised, then cut into 2-inch (5 cm) pieces. Replace brandy with 1 bottle (750 mL) gin. Makes about 2 1/2 cups (625 mL) fruit and 4 cups (1 L) infused gin Follow the recipe for Brandy Infused with Plums and Cardamom, replacing plums with 1 pineapple, peeled, cored, eyes removed and cut into 1/2-inch (1-cm) pieces, and replacing car- damom with 12 whole allspice berries, crushed. Replace brandy with 1 bottle (750mL) rum. Makes about 2 1/2 cups (625 mL) fruit and 4 cups (1 L) infused rum RUM INFUSEDWITH PINEAPPLE & ALLSPICE VODKA INFUSEDWITH PEARS, CRANBERRIES & CINNAMON Follow the recipe for Brandy Infused with Plums and Cardamom, increasing sugar to 2 cups (500 mL) and replacing plums with 5 ripe Bartlett pears, peeled, cored and chopped, and 2 cups (500 mL) fresh cran­ berries, lightly crushed. Replace cardamom with 1 cinnamon stick, broken in half. Replace brandy with 1 bottle (750 mL) vodka. Makes about 2 1/2 cups (625 mL) fruit and 4 cups (1 L) infused vodka

#Wine Wednesday from page 73

Global eggplant from page 45

WHITE WINE FETTUCINE ALFREDO Silky and comforting, this classic crowd-pleaser never gets old. A hefty splash of wine elevates the flavour and allows the notes of the wine to come through. Chardonnay’s a sophisticated choice, but a cheerful, citrusy vino such as Sauvignon Blanc or Pinot Grigio would work well, too. 3 tbsp (45 mL) butter, cut into small pieces 1 large or 2 small garlic cloves, minced 1 cup (250 mL) dry white wine such as Chardonnay 1 1/4 cups (310 mL) 35% whipping cream 1/2 tsp (2 mL) kosher salt or 1/4 tsp (1 mL) table salt 1 lb (455 g) fettuccine 1 1/2 cups (375 mL) grated Parmigiano- Reggiano, plus more for garnishing 1/4 cup (60 mL) finely chopped parsley Freshly grated nutmeg and black pepper 1 Bring a large pot of water to a boil. 2 Melt 2 tbsp (30 mL) butter in a medium saucepan set over medium-low heat. Add garlic and stir until softened, about 1 minute. Pour in a splash of wine. Scrape up and stir in any brown bits. Pour in remaining wine. Cook, stirring often until reduced by half, 12 to 15 minutes. Slowly stir cream into reduced wine mixture. Gently simmer over medium heat until thickened, 15 minutes. 3 When water is boiling, generously salt so it tastes of the sea. Cook pasta until almost al dente. This will take about 8 minutes for dried fettuccine. Drain well. Stir into cream sauce. Stir and toss over medium heat until sauce clings nicely and pasta is cooked al dente, about 2 minutes. Stir in 1 1/2 cups (375 mL) cheese, parsley, nutmeg and pepper. Add remaining tbsp (15 mL) butter. Stir to mix. Taste and season to your liking. Serve immediately alongside more cheese, parsley and pepper. Makes 4 servings

TEL AVIV-STYLE SABICH SANDWICHES This classic beach- and street-side pita sand- wich is heaped with roasted eggplant (instead of fried) and the traditional hardboiled egg, homemade hummus, cabbage, pickles, tahini, Israeli salad and hot sauce. Sound good? It’s even better than you imagine. EGGPLANT 3 baby eggplants, sliced into 1/2-inch (1-cm) rounds 2 tbsp (30 mL) olive oil Sea salt and pepper to taste HUMMUS 1 can (540 mL) chickpeas, rinsed and drained 2 small garlic cloves, chopped 1 lemon, juiced

2 tbsp (30 mL) tahini 1/2 tsp (2 mL) sea salt Black pepper to taste 1/4 tsp (1 mL) cumin seeds 2 tbsp (30 mL) olive oil 1/4 cup (60 mL) warm water 4 large eggs, room temperature ISRAELI SALAD 2 plum tomatoes, seeded and diced 2 baby cucumbers, diced 1 green onion, thinly sliced 1 tbsp (15 mL) fresh parsley, minced Juice of 1/2 a lemon 1 tbsp (15 mL) olive oil TAHINI SAUCE 1/2 cup (125 mL) tahini, well stirred 1 small garlic clove, minced

WHISKY INFUSEDWITH APPLES & STAR ANISE

Follow the recipe for Brandy Infused with Plums and Cardamom, replacing plums with 4 Gala apples, peeled, cored and sliced, and replacing cardamom with 3 whole star anise. Replace brandy with 1 bottle (750 mL) whisky. Makes about 2 1/2 cups (625 mL) fruit and 4 cups (1 L) infused whisky

1/4 tsp (1 mL) sea salt Warm water, if needed

4 pita, warmed 1 cup (250 mL) finely shredded red cabbage 2 large sour dill pickles, sliced in half lengthways Hot sauce, optional

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AUTUMN 2019 FOOD & DRINK