LCBO Food & Drink Autumn 2022

cocktail. Since pre-batching isn’t done with ice, water is added to the ingredients—usually about 1 oz for every 3 oz of cocktail. 2. Since juice has a short shelf life, use a citrus oil syrup (oleosaccharum) to build flavour and extend the life of bottled cocktails. 3. For a savoury-instead of sweet- pairing, the light acidity in this cocktail tames some of the rich, gooey qualities in Cranberry Brie Puffs (recipe at lcbo.com/fdaut u mn22). Slice any citrus fruit into thin (less than 1/4 -inch/5-mm) wheels and spread them out on a baking sheet lined with parchment paper. Heat oven to its lowest setting, roughly 135°F (57°C) and put the baking tray in for about four hours, checking in and rotating the pan every 45 minutes. Few of us can resist the appeal of a proper Sunday roast. These types of meals can eat up most of the day, so this recipe was designed to spread out the preparations. Brine the meat a day in advance, then brown it and tuck it in the oven with a few key ingredients on Sunday. The result is a tender, luxuriously creamy, fall apart pork dish. Don’t be shocked by the curded sauce. It may not be pretty, but the traditional dish this recipe is based on is supposed to yield cloud-like curds. For a prettier finished dish, just whirl the sauce in the blender. Many are divided on which technique is best, but honestly, they’re both delicious, so go with your gut. 3 to 4 lb (1.36 to 1.81 kg) boneless pork shoulder or Boston butt or pork loin roast, tied or untied DEHYDRATED CITRUS WHEELS Sunday Best from page 116 FENNEL & CHILI MILK BRAISED PORK

medium-high. Add butter and oil. Heat until butter is frothy and melted. Swirl to mix. Add pork. Cook, turning occasionally until browned all over, about 3 to 4 minutes per side. If butter begins to brown quickly, reduce heat to medium and stir. Reduce heat as needed. When browned all over, remove to a large plate. Reduce heat to medium-low and stir in chopped hot pepper. Decide on hot pepper amount based on how much spice you’d like. Cook, stirring constantly, until softened slightly, 1 minute. Slowly pour in milk and cream scraping up and stirring in any brown bits from pan bottom. Remove from heat. 5. Rub fennel all over pork. Carefully add pork and any remaining juices and fennel from plate to milk mixture in Dutch oven. If you don’t have a Dutch oven, add pork, juices and fennel to a 6-L casserole dish, along with milk mixture from pan. Pull four long strips of peel from lemon and add to braising liquid along with thyme and bay leaf. Braise pork, uncovered in centre of preheated oven until pork becomes meltingly tender when pierced with a fork, 2 1/2 to 3 hours. For even results, carefully turn roast over halfway through cooking. 7. When pork roast is done, transfer it to a carving board. The sauce will look split with lots of tasty milk curds. Let roast stand, loosely covered, 10 to 15 minutes. Carve into thick slices and re-cover to keep warm. For a prettier, creamy texture, blend sauce in a blender until smooth. 8. Serve pork slices with sauce spooned overtop. Sprinkle with parsley, Maldon salt, pepper and lemon zest. Excellent served over polenta like our Black Kale Polenta (recipe next page). 6. Finely grate remaining zest from lemon.

Kosher salt to taste, about 1 to 2 tbsp (15 to 30 mL)

Bottle It Up from page 139

3 tbsp (45 mL) butter 2 tbsp (30 mL) olive oil 1 to 2 long hot chili peppers, such as Fresno, Italian or jalapeño, chopped 2 cups (500mL) whole milk (3.8%) 2 cups (500 mL) whipping cream (35%) 1 tbsp (15 mL) dried fennel seed, crushed 1 lemon 6 thyme sprigs, plus more to garnish 1 dried bay leaf 1/2 cup (125 mL) finely chopped parsley Flaked salt, such as Maldon, for finishing Freshly ground black pepper 1. To prepare pork, pat roast dry with paper towels. Place in a dish. Season with salt all over. Use kosher salt and adjust amount according to how salty you’d like the end result to be. Cover and refrigerate overnight. 2. Before cooking, remove roast from fridge and let stand at room temperature 30 minutes.

FREEZER MANHATTAN This is Canadian whisky’s

answer to the Freezer Martini, an increasingly popular staple that comes in handy for impromptu get-togethers. With fresh citrus notes from an easy-to-make lemon syrup called an oleosaccharum, this drink is bright and versatile, and destined to become everyone’s favourite “house cocktail.” OLEOSACCHARUM 4 lemons, peels only 1 cup (250 mL) granulated white sugar 9 oz maple whisky, such as WayneGretzky Maple Cask Finish Canadian Whisky (LCBO 17885, $35.95) 6 oz amaro, ideally Amaro Lucano (LCBO 285163, $26.20) 3 oz strong brewed coffee 3 oz oleosaccharum syrup 3 oz water, for dilution 10 dashes orange bitters 6 orange twists to garnish 1. The day before making the drink, make the oleosaccharum by muddling the peels and granulated white sugar in a Mason jar. Allow the sugar to absorb the citrus oil overnight until it forms a syrup. 2. Mix all liquid ingredients together in a pitcher. Using a funnel, pour into a 26-oz swing top bottle. Store in the freezer until well-chilled. Use within two weeks. 3. Serve by pouring into a chilled goblet or coupe glass. Garnish with a twist.

3. Preheat oven to 300°F (149°C).

4. Pat pork dry with paper towels. Set a 6- or 7-L Dutch oven or a large heavy-bottom pan over

Makes 6 drinks

TIPS FOR SUCCESS 1. Stirring or shaking a drink with ice causes dilution, an essential component of the finished

Serves 6 to 8

166 FOOD & DRINK AUTUMN 2022

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