LCBO Food & Drink Autumn 2023

Sips to Savour from page 99

Coming Attractions from page 141

2. Remove pork from fridge 30 minutes before cooking and place it in a roasting pan with a wire rack in the bottom. 3. Preheat oven to 325°F (163°C). 4. Roast pork until well-browned, about 3 hours. Remove from oven. 5. Reduce oven heat to 275°F (135°C). 6. Carefully wrap pork in aluminum foil and return to pan. Bake 1 hour more. Remove from oven and rest for 30 minutes. 7. Carefully remove pork from foil, reserving any juices. Place pork in large heatproof bowl. Using two forks, pull meat into long shreds. Add juices and stir to combine. Taste for salt and keep warm until ready to serve. 8. While pork is resting, place potatoes in large pot of cold, salted water. Cover and bring to a boil over high heat. Remove lid and reduce heat to maintain a simmer. Cook until potatoes are easily pierced with a paring knife, 10 to 15 minutes. Drain and return to pot off heat to dry for 10 minutes. 9. Raise oven heat to 425°F (218°C). 10. Quarter potatoes. Place in a bowl and toss gently with olive oil. Place on a foil-lined baking tray. Bake on middle rack until browned and starting crisp around the edges, about 20 minutes. Keep warm until ready to serve. 11. While potatoes are roasting, make the sauce. Heat oil in a small saucepan over medium heat. Add shallot. Cook, stirring occasionally, until translucent, about 5 minutes. (Reduce heat if it starts to brown.) Add vinegar, sherry and broth. Raise heat to high. Cook until reduced by three quarters, about 10 minutes. Add cream and cook 1 minute more. Remove pot from heat and gradually whisk in butter until emulsified. Stir in 1/4 cup (60 mL) green onion. Keep warm over low heat. 12. To serve, divide potatoes between four warmed plates. Spoon sauce overtop each por tion, top with a generous amount of shredded pork, saving rest for another use. (It will keep, covered and refrigerated, for up to 5 days.) Using a rasp, grate cheese over and sprinkle with remaining green onion. Serve immediately. Serves 4

OLIVE OIL GIMLET Fat-washing is a technique bartenders use to infuse the flavours of everything from bacon fat to browned butter into drinks. Here, extra virgin olive oil brightens the botanicals in gin and gives the cocktail a rich, smooth texture. Choose a grassy, peppery and astringent oil such as Arbequina from Spain, or look for others with high phenolic levels. 2 oz gin 1/2 oz grassy-flavoured extra virgin olive oil, plus more to garnish 1 oz lime juice 1/2 oz Rich Syrup (recipe at LCBO.com/ fdautumn23) 2 sprigs fresh thyme, plus more to garnish Jumbo cocktail olive to garnish (optional) 1. At least 1 hour before serving, add the gin and oil to a freezer-proof, tightly lidded container (such as a glass jar) and shake thoroughly. Place in the freezer for 1 hour, or until the olive oil freezes into solid globules or a layer on top. Using a fine cocktail sieve and working quickly, strain the frozen oil out of the gin and discard it. Keep gin chilled until ready to use. 2. Fill a cocktail shaker with ice and add oil-washed gin, lime juice, syrup and thyme. Shake vigorously until thoroughly chilled, up to 30 seconds. 3. Strain through a fine cocktail sieve into a coupe or Martini glass and allow drink to settle and slightly clarify. Using a dropper or a tiny spoon, dot the top of the drink with droplets of olive oil and garnish with a cocktail olive and/or sprig of fresh thyme, if desired.

ROASTED GOLDENHEART POTATOES WITH IBERICO PORK, SHEEP’S MILK CHEDDAR & SHERRY-BUTTER SAUCE Warm and comforting, this poutine-esque dish is hearty enough to serve as a main course. Ontario-native Goldenheart potatoes have red skins, bright yellow flesh and roast beautifully. If you can’t find them, Yukon Gold potatoes are a fine substitute. Iberico pork, from Spain’s famous Pata Negra pigs, is prized for its marbling and deep, nutty flavour. It can be sourced from woodwardmeats.com.

PORK 1 tsp (5 mL) ground black pepper

1 tbsp (15 mL) hot mustard, such as Keen’s 1 tbsp (15 mL) finely grated lemon zest

1 tbsp (15 mL) chopped garlic 1 tbsp (15 mL) chopped thyme 1 tbsp (15 mL) chopped rosemary 1 tbsp (15 mL) chopped sage

2 tbsp (30 mL) chopped parsley 2 tsp (10 mL) Worcestershire sauce 1/2 tsp (2 mL) hot sauce 1/2 cup (125 mL) canola oil 2 lbs (905 g) boneless Iberico or Berkshire pork shoulder, in one piece Salt to taste POTATOES 2 lbs (905 g) Goldenheart potatoes, each about size of extra-large egg Salt to taste 2 tbsp (30 mL) olive oil SHERRY SAUCE 1 tsp (5 mL) canola oil 1/2 cup (125 mL) finely minced shallot 1/4 cup (60 mL) sherry vinegar 1/2 cup (125 mL) medium dry sherry, such as Alvear Medium Dry Montilla-Moriles ( LCBO 112789, $16.00 ) 1 cup (250 mL) low-sodium chicken broth 2 tbsp (30 mL) heavy cream (35%) 2 oz (55 g) cold unsalted grass-fed butter, diced 1/2 cup (125 mL) thinly sliced green onion, divided

Makes 1 drink

CRISPY SAGE Heat a cast-iron pan to medium heat, and while it’s heating, brush large, fresh sage leaves with melted butter or olive oil, and lightly salt and pepper them. Put fresh leaves in hot pan, using a spatula to flatten them. Flip when browned, 1 to 2 minutes per side. Cool on paper towels. Use immediately or store in an airtight container overnight.

2 oz (55 g) Monforte Dairy raw sheep milk cheddar, or similar cheese

WHAT TO SERVE Alvear Medium Dry Montilla-Moriles LCBO 112789, $16

1. For the pork, combine pepper, mustard, lemon zest, garlic, thyme, rosemary, sage, pars ley, Worcestershire sauce, hot sauce and oil in blender. Blend until smooth. Season pork with salt and rub all over with marinade. Cover and refrigerate overnight.

Citrus, dried fruit, herbal notes and fig notes in the sherry boost the flavours in the recipe. The wine’s refreshingly crisp acidity cleanses the palate.

166 FOOD & DRINK AUTUMN 2023