LCBO Food and Drink Holiday 2015

reduce to low, cover and simmer until fork- tender, about 3 hours. Discard bay leaves and cloves. 2 Remove hock to a cutting board and, when cool enough to handle, tear meat into bite-sized pieces; discard fat and bones. Set 24 pieces of meat in a small microwave-safe bowl and pour roughly half of the braising liq- uid over the meat. Cover and refrigerate until ready to serve (meat can be held in fridge for up to 5 days). 3 Dissolve sugar in remaining braising liquid and bring to a boil over medium-high heat. Reduce to ¼ cup (60 mL)—mixture is thick and sticky; remove from heat. Stir in clemen- tine juice and mustard. Pour into a small glass jar or bowl, cover and refrigerate until ready to serve (glaze may be made up to 5 days in advance). 4 Preheat oven to 375°F (190°C). 5 In a bowl, toss bread pieces with butter, gar- lic and parsley. Turn out onto a cookie sheet and bake for 8 to 10 minutes or until crisp and golden. Cool and hold at room temperature, uncovered, for up to a day. 6 When ready to assemble, warm pork pieces in the microwave to desired temperature. Liquify glaze alongside pork in microwave by heating through. 7 Gather as many forks as you’re able to and pierce a piece of pork onto each; follow this with a clementine segment, a piece or 2 of endive and a single crouton each. Arrange on a platter and drizzle with glaze. Repeat with washed forks if unable to do it all in one go. Makes 24 $14.95 Pork and apple are always a great combination. Served chilled, this cider presents tangy apple flavours and a pleasant sweetness that is an ideal match to the dish. The refreshing sparkle and fresh acidity gently cleanse the palate and complete the match. $23.95 This Riesling—new to the Essentials Collection—offers appealing citrus, honey and apple flavours that will complement the dominant elements of this dish. A hint of fruit highlights the natural sweetness of the pork and clementine while the fine acidity refreshes the palate. Tawse Quarry Road Riesling VINTAGES ESSENTIALS 198853 WHAT TO SERVE Angry Orchard Hard Cider LCBO 374520, 6 pk

WHAT TO SERVE Batasiolo “Bosc Dla Rei” Moscato D’asti LCBO 277194 $14.95 This fragrant bubbly’s lively sparkle, deliciously sweet palate and exotic floral, sweet orange and light tropi- cal tones provide the perfect match to the elderflower, coconut and lime-tangerine fruit elements in the jelly. Enjoy this crowd-pleaser slightly chilled and in a big glass to best appreciate its aromatic nature. Jacob’s Creek Moscato LCBO 265157 $11.95 Tropical fruit and citrus flavours abound in this Aus- tralian Moscato. The wine’s light sweetness matches the level of sweetness in the dish, allowing the flavours of both wine and dessert to come to the foreground.

TANGERINE JELLY & L IME MI LK

Tangerine juice is available at a number of large grocers and is a terrific shortcut to a se- riously fetching dessert. Of course you could squeeze your own—you’d need about 20 tan- gerines—but why? Save some energy to enjoy your dinner too! 1 cup (250 mL) cool water ¼ cup (60 mL) gelatin powder (4 envelopes) 6 cups (1.5 L) tangerine juice 1 cup (250 mL) St. Germain elderflower liqueur, or elderflower syrup 1 Place water in a large bowl; sprinkle gelatin powder over and allow to rest for 15 minutes. 2 Bring 1 cup (250 mL) tangerine juice to a boil, pour over gelatin mixture in bowl and whisk to dissolve gelatin. Add remaining 5 cups (1.25 L) tangerine juice and elderflower liqueur or syrup; stir to combine. Pour mixture into a lightly greased 8- to 10-cup (2- to 2.5‑L) decorative Bundt pan, cover and refrigerate until set, about 8 hours (jelly can be made up to 4 days in advance). 3 In a small glass bowl or jar, combine evapo- rated milk, coconut milk, sugar and lime zest. Refrigerate until chilled and flavours have developed, about 8 hours (lime milk may be prepared up to 4 days in advance). 4 When ready to serve, fill a large bowl or sink with hot water; dunk underside of Bundt pan in water for 30 seconds (be careful to avoid getting water inside pan). Place a large serv- ing platter or plate over pan and invert both to release jelly. Cut into 8 equal-sized wedges and place each on a dessert plate. Spoon lime milk around jelly. Serves 8 1 can (370 mL) evaporated milk ½ cup (125 mL) coconut milk 1 tbsp (15 mL) sugar Finely grated zest of 2 limes

SMOKY PORK ON A FORK The best appetizers are the kind that can be prepped a day ahead and assembled in a flash on the big day. It helps too if they’re delicious, and this one fits the bill on both counts. Cheap and delicious, smoked pork hock is sold in pieces large enough for leftovers. The rest of the shredded braised meat is good stuff on mustardy sandwiches the next day. 1 smoked pork hock, about 3 lbs (1.5 kg) 4 cups (1 L) water 5 whole cloves 2 fresh bay leaves, or 1 dried 3 tbsp (45 mL) light brown sugar Juice of 1 clementine 1 tbsp (15 mL) grainy mustard 24 bite-sized pieces of torn Italian bread 3 tbsp (45 mL) salted butter, melted 1 clove garlic, finely chopped 1 tbsp (15 mL) finely chopped parsley 24 clementine segments (you’ll need 3 whole fruit or so) 1 Belgian or red endive, leaves separated and torn into bite-sized pieces 1 Combine pork hock, water, cloves, and bay leaves in a pot large enough to accommodate the pork. Bring to a boil over medium heat,

242  FOOD & DRI NK HOLIDAY 2015