LCBO Food and Drink Holiday 2016

Fromage Grand BY CHRISTOPHER ST. ONGE PHOTOGRAPHY BY ROB FIOCCA Five tantalizing comfort-food dishes that make the most of the leftover cheeses that tend to fill the fridge over the festive season.

I F YOUR FRIDGE isn’t full of cheese, you’re doing the holidays all wrong. No other food is so perfectly suited to enter- taining. It comes ready-made, requires minimal fuss to cook and bake with, and its creamy depths hint of extravagance, making everyone who partakes feel a bit spoiled. Include it in your party plans with a flavourful cheese ball featuring a novel, crunchy coating of toasted rye crumbs, or kick back instead and wrap some gifts

while noshing on the best pizza to ever come out of your own oven. If poutine’s your thing, we’ve got a version reminis- cent of a steakhouse feast, and it’s just as satisfying, too. Maybe you’re lucky and there’s some good cheddar, or Gruyère, or a bunch of odds and ends left over from a cheese board. We’ve got a scrumptious take on mac and cheese and a spectacu- lar onion soup that are ready to make the most of all that luscious, gooey goodness.

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