LCBO Food & Drink Holiday 2017

HOLIDAY 2017

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HOLIDAY DISH LIST

PC ® Insiders collection TM brings timeless classics and exciting new favourites to your best ever holiday.

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1 PC ® Shrimp & Scallops Au Gratin This tapas-style app comes with two terra cotta dishes so you can go from freezer to oven to table.

2 PC ® Gnocchi Potato Dumplings Imported Italian gnocchi are made with delicious ingredients like wheat flour, whole potatoes and free-run eggs.

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3 PC ® Aged 5 Years Canadian Cheddar Cheese This richly textured, sharp and fully mature cheddar is timeless.

4 PC ® Dry-Rubbed Hardwood-Smoked Chicken Wings Hardwood smoked wings with dry-rub seasoning and maple barbecue sauce will fly off plates.

5 PC ® Pomegranate Arils Save time with pomegranate arils that conveniently go from freezer to fabulous.

6 PC ® Candy Cane Cheesecake Lollipops Bite-size cheesecake dipped in a semi-sweet chocolate coating and crunchy, crushed candy cane tops.

The holidays are a time to give thanks to the people who matter most. For us, it’s our customers — so we want to take this opportunity to celebrate you and your stories.

H A P P Y H O L I D A Y S

F R O M O U R F A M I L Y T O Y O U R S

To read all our customer stories, check out nordstrom.com/holiday

VANCOUVER CALGARY OTTAWA TORONTO

The Rock Roller TM Glass features two stainless steel chilling balls which will keep your whiskey or liquor chilled with ZERO dilution and no loss of avour. ROCK ROLLER TM G L A S S

F I N A L T O U C H ®

G L A S S ON THE ROCK

Traditionally scent, temperature and taste are the key elements for the enjoyment of scotch or whiskey. This glass brings two new elements, chilling and motion, to the tasting experience.

A slight hand movement rolls the ice ball around the ROCK peak, which evenly cools your favourite scotch, whiskey or liquor to perfection. Fill the included silicone mould to the fill line and put in the freezer to make a single solid ice ball that outlasts traditional ice cubes.

Experience how chilling & motion will take your drink to the next level.

ONTHE ROCK F I N A L TOU C H ®

With the same astounding bene ts as our original On The Rock Glass, this 10 piece whiskey decanter set features an elegant pattern that is cut and polished by hand, into each of the glasses and decanter.

RUM TASTER TM G L A S S

10 P C . WH I S K E Y D E C A N T E R S E T

Includes 4 glasses, 4 silicone ice ball moulds and decanter with stopper.

Taste and discover the complexity of aged rums. The curved profile of this glass flares out at the top to help release aromas within the lower bulb. The bottom of the glass has our roller which creates a natural liquid motion further increasing the nosing of aromas.

RUM ROLLER TM G L A S S The Rum Roller features two stainless steel chilling balls which will keep your mixed rum drinks chilled with ZERO dilution and no loss of avour.

WHERETO BUY For more information and where to buy these products visit website http://bit.ly/2wvuluG

SCAN

For more information and where to buy these products scan this QR® Code

This glass moulds perfectly into your hand providing warmth to the Cognac which helps to bring out aromas and avours. RELAX COGNAC G L A S S

F I N A L T O U C H ®

L’GRAND CONUNDRUM

Relax Liqueur / Cordial glasses are designed with a tilt for an increased sense of smell to the nose and palate. The smaller glass has a lower capacity for Liqueurs / Cordials enjoyed straight up while the larger glass provides additional space for su cient ice, perfect for chilling - on the rocks. RELAX LI Q UEUR G L A S S E S

5 P I E C E A E R A T O R D E C A N T E R S E T

Pouring in or out, the curves of this decanter gently disperse the wine providing superior aeration and oxygenation. This unique design also helps to enhance both the avours and aromas. The large spout makes for easy lling and smooth pours, while the brushed stainless steel base adds a touch of elegance. Set includes L’Grand Conundrum Aerator Decanter with 4 Conundrum RedWine Glasses. White wine set is also available.

F I N A L TOU C H ®

F I N A L TOU C H ®

F I N A L TOU C H ®

CONUNDRUM

CONUNDRUM

CONUNDRUM

R E D & WH I T E W I N E G L A S S E S

A E R ATO R D E C A N T E R S

ON - T H E - B OT T L E A E R ATO R

CHAMPAGNE CO R K B E V E R AG E B I N

Pouring in or out, the curves of these decanters gently disperse the wine providing superior aeration and oxygenation. Full and half bottle sizes available; 375ml or 750ml.

Instantly oxygenate your wine; no need to wait for wine to breathe in an open bottle or decanter. The unique 2 phase aeration and oxygenation system provides enhanced scent & avour compared to serving from a bottle.

These mouth blown glasses are not your average stemless! Each glass is hand crafted with sleek curves making it comfortable to hold and a better wine tasting experience. Available in red or white sizes.

What better way to keep your champagne or wine chilled than with an ice bucket shaped just like a giant champagne cork! The steel bucket insert is made from commercial grade 304 stainless steel and the exterior is hand crafted from 100% natural Portuguese cork.

W W W . A LWAY S F I N A L T O U C H . C O M

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Visit ScotiaWealthManagement.com

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TABLE OF CONTENTS

FEATURES

148 COMING IN FROM THE COLD By Tonia Wilson-Vuksanovic

126 GLAMMING IT UP By Monda Rosenberg

106 AN APPETIZING SUPPER By Christopher St. Onge

After a day of winter fun, come home to a hearty pre-prepped supper— assemble, pop in the oven and serve, to oohs and aahs! ON THE COVER Hibiscus Tea Punch, recipe on page 48. Photography by James Tse

New additions to your holiday baking repertoire, luxe cookies that combine savoury with sweet for sophisticated bliss. By Amy Rosen & James Chatto If you love turkey but could do with a change, three different approaches—plus sides and matched wines—offer mouth- watering options for any size crowd . 140 ENTERTAINING WITH SPARKLE By Lucy Waverman & James Chatto Indulge your Champagne tastes with a lavish dinner, ideal for New Year’s Eve, pairing a different bottle with each course. 132 TALKING TURKEY

An entire dinner composed of hors d’oeuvre—seven hearty appetizer “courses” make for a fun and novel dinner party with friends. By Jennifer MacKenzie Wow your dinner guests with an impressive centrepiece roast, exceptional for any holiday dinner party—or for switching things up on Christmas day.

114 REGAL ROASTS

120 SMALL SIZE, BIG FLAVOUR By Christopher St. Onge

In the decadent spirit of bite-size desserts, creamy cocktails that satisfy a sweet tooth in just a sip or three.

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TABLE OF CONTENTS

DEPARTMENTS FOOD

ENTERTAINING AFTER MIDNIGHT By Victoria Walsh

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When good times roll into the wee hours and no one feels ready to call it a night, easy-to-prep late-night snacks will satisfy peckish guests and keep the party going!

TWISTS PANETTONE WITH PANACHE By Signe Langford

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If you’ve been gifted with a panettone you’re not quite sure how to enjoy, try our standout recipes to make gold from this holiday staple. BASICS DATES WITH DESTINY By Lucy Waverman In dishes both sweet and savoury, make the most of dates for natural sweetness and deep flavour notes.

QUICK & EASY GETTING SAUCY By Eric Vellend

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A collection of flavourful sauces to have on hand—stored in fridge or freezer—and ready to be transformed into supper at a moment’s notice.

GIFTING FOODIE FINDS By Brenda Morrison

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Have a foodie on your gift list? Our contributors’ top picks offer just the answer for edible and kitchen-related gifts they love to give—and receive!

FLAVOURS POACHED PLEASURES By Eshun Mott

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With poached eggs appearing atop all kinds of dishes, we’ve jumped on the trend, transforming weeknight suppers and weekend lunches with heartiness, flavour and texture.

TRENDS SWEET MEMORIES By Victoria Walsh

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From coconut cream pie to fruitcake, classic desserts of yesteryear take on a modern twist, fancied up for the holidays. SEASONAL WEEKNIGHT SPECIAL By Michelle Rabin Easy enough to be pulled together last minute, a menu so enticing that it’s worthy of entertaining.

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ADD A L I T T L E MY S T ER Y TO YOUR HO L I DAY S E A SON .

THE S E CRE T I S I N THE C E L L AR .

Save $1.00 | Now $10.95 Sauvignon Blanc – 750 mL GOLD – Taster’s Guild International, USA, 2016 LCBO #468876 (Nov 6 – Nov 26)

Save $2.00 | Now $17.95 Shiraz-Cabernet –1.5 L GOLD – Indy International Wine Competition, USA, 2017 LCBO #429811 (Nov 6 – Nov 26)

Please drink responsibly.

TABLE OF CONTENTS

DRINK

SPIRITS GOOD CHOICES By Michelle P. E. Hunt & Laura Panter Featuring fresh fruits and vegetables, anti-oxident-rich tea and less sugar—not to mention great tastes—some better‑for‑you cocktail options for the holidays.

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WINE JUST IN CASE By James Chatto

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Twelve wines to have on hand over the holidays featuring six food‑friendly varietals with a splurge for special occasions, and a more affordable option of great value. BEER EASY AFTERNOONS By Tonia Wilson-Vuksanovic Afternoon entertaining goes hand-in-hand with lower-alcohol session beers—especially when served with tasty make-ahead dishes for snacking, or even dinner.

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ENTERTAINING HOLIDAY REMIX By Charlene Rooke

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Simple cocktails—Rye & Ginger, Vodka Soda, Gin Martini, Cosmo—take on fresh ingredients, new flavours and presentation twists for a festive revamp.

IN EVERY ISSUE

SEASONAL 12 DAYS, 12 WAYS By Crystal Luxmore

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EDITOR’S NOTES

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A SPLASH OF OUZO Flaming cheese (saganaki), a bit of theatre in Greek restaurants, gets an at home twist with ouzo instead of brandy. WHAT’S NEW A selection of products from around the world available at the LCBO and Vintages. MUST-HAVES Things we love for entertaining and around the house. TRENDSPOTTING Snacks are shedding their junky reputation—a host of ideas for nutritious noshing over the holidays.

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Beer and cider choices that suit all manner of holiday occasions—trimming the tree, lounging aprés-ski, curling up by the fire, or hosting Christmas dinner.

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205 GIFTING

MAKE IT CLEAR By James Chatto Make your gift of a favoured bottle—whether beer, spirits or wine—extra special by pairing it with a complementary drinking glass.

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SOURCE RESOURCE

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258 RECIPE INDEX 260 KITCHEN ESSENTIALS: GRAVY

Expand your skills or learn something new through cooking methods, information, recipes and tips.

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VP Marketing ..................................Kerri Dawson Editor .................................................Jody Dunn Art Directors ...................................Karen Lim, Cathy Cicchini

Senior Editor ...................................James Chatto Food Editor .......................................Lucy Waverman Contributing Editors ....................Charlene Rooke, Kat Tancock Publication Coordinator ............Margot Blais Graphic Designers .........................Wincy Law, Dominique Patafio, Pat Turbach Production Manager ...................Mark Greene Production Coordinator .............Judy Haverkort Publication Assistant .................Piper MacFadyen Production Assistant ...................Everton Smith Food Stylists ....................................Eshun Mott, Christopher St. Onge, Joanne Tsakos Prop Stylists ....................................Catherine MacFadyen, Andrea McCrindle, Lara McGraw, Shelly Shnier Contributors ...................................Julia Aitken, Michelle P.E. Hunt,

Anna Kohn, Signe Langford, Ann Lough, Crystal Luxmore, Jennifer MacKenzie, Brenda Morrison, Eshun Mott, Laura Panter, Michelle Rabin, Amy Rosen, Monda Rosenberg, Christopher St. Onge, Heather Trim, Eric Vellend, Victoria Walsh, Tonia Wilson-Vuksanovic

COMING NEXT ISSUE A WISP OF SMOKE Smoked flavours shine in comfort food NEW RULES OF WINE Keep it casual! SEOUL FOOD Tastes of Korea BIG RED BARGAINS Powerhouse wines at friendly prices

Publisher ..........................................Leslie Virdo Digital Project Management ......Wayne Leek

For general inquiries about Food & Drink magazine or information about LCBO products and policy please contact helloLCBO online at hellolcbo.com, or call toll-free 1•800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 1•800•361•3291. For advertising in Food & Drink magazine, please contact Keystone Media, 416•224•1500 or e-mail foodanddrink@keystonemedia.ca. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published six times a year by the Liquor Control Board of Ontario. Volume 25, Number 2. Food & Drink is printed on paper that contains 10 percent post-consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs.

Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 55 Lake Shore Boulevard East, Toronto, ON, M5E 1A4 ISSN 1195-5988

WATCH FOR THE WI NT E R I S S UE OF

AVA I LABLE JANUARY 10

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores.

PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. Cette publication est également disponible en français.

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and Chill

It’s the season to celebrate new and old relationships with one-of-a-kind gifts and locally sourced meals in the regions of York, Durham and Headwaters. Unique shops, hidden food gems and historic mains streets are just a sleigh ride away. Plan your Ultimate Holiday Adventure at yorkdurhamheadwaters.ca .

EDITOR’S NOTES

Excitement is in the air: the holidays are upon us once again! The moment has come to start pulling out the decorations and getting into the spirit—and to start making plans for entertaining. We all have our tradi- tions that must be executed exactly the same way each year, but how about creating some new traditions too? This issue of Food & Drink aims to breathe new life into your entertaining, while also valuing the classics that never go out of style.    For a fun take on a holiday dinner party, see page 106 for a menu made up entirely of appetizers. No need to worry about filling up before dinner, this is dinner! On page 120 we have done away with the dessert course and pared five creamy cocktails down to just two or three sips for a taste of something sweet at the end of a big meal. Speak- ing of cocktails, we also propose add- ing some lighter, better-for-you options to your repertoire (Good Choices on page 43) and suggest fresh twists for some of the most requested cocktails at parties (Holiday Remix on page 171).    If you’re looking to tweak tradition a bit more, instead of turkey consider any of our Regal Roasts on page 114. Each one makes for an impressive cen- terpiece, whether on the big day or at any holiday dinner party. But if turkey is a must, check out Talking Turkey on page 132 for three menu ideas, each

with a di erent cut, technique, sides and wine pairings. On page 126, jazz up your cookie exchange with luxury in- gredients that marry savoury and sweet to decadent e ect. More traditionally, in Sweet Memories on page 191, we are reviving classic desserts with festive flavour profiles—think Eggnog Éclairs and Gingerbread-crusted Coconut Cream Pie. Finally, on page 140, Entertaining with Sparkle offers a New Year’s Eve menu that is sure to impress, with each course paired with Champagne—perfect for a more inti- mate group. Then again, if getting the gang together is a last-minute decision, check out our quick and easy entertain- ing menu on page 199.    In our largest issue of the year, there is of course so much more that has been created with the holidays in mind. We know you’re time starved, so we asked our contributors to suggest gift ideas for the foodies on your list (page 95). We also help you prepare dinner in a flash with recipes for sauces to make ahead and store (page 85), including suggestions for how to transform each one into a meal. If you devote a day early in the season, you’ll reap the rewards through to the new year. Do it with a friend, because that, after all, is what the holidays are really about.    We hope you enjoy the issue and wish you the happiest of holidays!

PORTRAIT BY JAMES TSE

FOOD & DRI NK HOLIDAY

A VQA Wine Manifesto

The problem wi th hi story, i s that i t ’s in the past . What comes nex t i s much more interest ing. At least to us .

VQA Wines of Ontar io i sn’ t just a stamp on a bot t le. I t ’s an exper ience. I t ’s not just about great wine. I t ’s about being di f ferent . Embracing di f ferent . Standing out .

And standing up. For who we are. If they think we’re crazy for mak ing wine? We’ l l show them crazy.

VQA wines from Ontar io are mak ing what ’s nex t in wine. So i f that means break ing rules , defying convent ions , expectat ions , being bold , fresh , creat ive,

forging our own style. . . Then that ’s what we’ l l do. We’ l l do us .

We al l know where wine comes from.

So let ’s see where i t ’s going.

Di scover why internat ional wine cr i t ics are cal l ing Ontar io “One of the most astoni shing wine regions in the wor ld.”

Superb quality. Distinctive character. Exceptional value. The finely crafted wines in our Essentials Collection make exploring the world of wine easy. View the entire collection of 130 proven favourites, hand-picked by our experts. Always available. vintages.com/essentials

Approachable Merlot

27548

Shop online for Vintages Essentials and more at lcbo.com

Vibrant Cab

Great with grilled lamb J. LOHR LOS OSOS MERLOT Paso Robles, California 27516 750 mL $22.95 Medium-bodied & Fruity Great with Spanish tapas LOUIS JADOT BEAUJOLAIS-VILLAGES

Popular Pinot

Beaujolais, France 365924 750 mL

$17.95

Medium-bodied & Fruity

Great with roast beef BERINGER KNIGHTS VALLEY CABERNET SAUVIGNON Knights Valley, California 352583 750 mL $43.95

Full-bodied & Firm

Great with baby back ribs MEIOMI PINOT NOIR California 130138 750 mL $27.95 Full-bodied & Smooth

Crowd-Pleaser

Prices subject to change without notice. Available in Vintages locations at select LCBO stores.

Gobeyond pepperoni.

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Find more ways to play at pc.ca/blacklabel

START

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spread sauce

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Garnish

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#PlayWithYourFood

A SPLASH OF OUZO BY JULIA AITKEN  •  PHOTOGRAPHY BY ROB FIOCCA

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH OUZO.

SAGANAKI recipe on page 230

the ooey-gooey, flaming cheese dish, named for the traditional two-handled Greek skillet in which it’s cooked, is restaurant theatre at its best. Usually accompanied by a resounding cry of “ Opa !”—appropriately, Greek for “Oops!”—saganaki turns heads in tavernas everywhere, so its pyrotechnics are just the thing to add pizzazz to your holiday entertaining (while being sure to take heed of the safety tips in our recipe).     Greek brandy is the usual fuel of choice for saganaki, but the rich saltiness of the cheese goes surpris- ingly well with the sweet licorice kick of that other Greek tipple, ouzo. The combo works so well that—with apologies to any Greek yiayiás (grandmothers)—we break with tradition and marinate the cheese overnight in additional ouzo for an extra layer of flavour. We like Ouzo 12 ( LCBO 123133, $21.15) for its pronounced fennel-anise taste and notes of lemon and spice.     As for the cheese, don’t be tempted to use feta (it’s way too salty). Instead, go with the Real McCoy— Greek kefalotyri or kefalograviera. Or make like they do in Cyprus and sub creamy halloumi.

FOOD & DRI NK HOLIDAY 2017 23

stlawrencemarket.com

WHAT’S NEW BY JULIA AITKEN  •  PHOTOGRAPHY BY ROB FIOCCA

A WORLD OF NEW PRODUCTS AT THE LCBO AND VINTAGES.

MINT CONDITION Vodka Mudshake Chocolate Candy Cane LCBO 286971, 4 pk, $12.95 As much a part of the holidays as Frosty the Snowman, candy canes are a seasonal favourite. So it’s no surprise that the ever-popular Mudshake vodka brand has launched a limited-time-only candy-cane version. Like the rest of the Mudshake family, the vodka-based, ready-to-drink bever- age is creamy, rich and smooth. Serve straight up, over ice or in hot chocolate.

SIMPLY STUNNING Louis Roederer Brut Premier Champagne VINTAGES 268771, $72.95 When it comes to non-vintage Champagnes, this lovely bubbly is a bargain, so buy two—one for gifting, one for keeping. Its flavours of pear, smoke and spice match just as happily with grilled salmon and roast pork as with—trust us—fish and chips or popcorn. And for a celebratory toast, there’s none finer.

CREAM OF THE CROP Josh Cellars Legacy Red LCBO 507467, $17.95 You could think of this red as being the best of the best, for it blends four varietals— Merlot, Zinfandel, Syrah and Petite Syrah—harvested from California’s premium wine-growing regions. A dense and juicy red, it offers aromatic spice, plum and blackberry aromas with flavours of dark cherry and roasted nuts. Pair with grilled steak or roast lamb.

FOOD & DRI NK HOLIDAY 2017 25

WHAT ’ S NEW

FROM FIRE TO ICE Flor de Caña Centenario 18 LCBO 486282, $79.95 Rum-lovers on your list will be thrilled with this Nicaraguan spirit. Distilled in the shadow of the San Cristobal volcano, the rum is naturally aged in bourbon barrels sealed with plantain leaves. The region’s high volcanic tem- peratures and tropical humidity create a complex rum with a bold character to be savoured in a snifter, with or without ice.

DARK AND DELICIOUS

Here’s the perfect stocking stuffer for any craft-beer enthusiast. Double Trouble creates the kind of beers its two founders—Claude LeFebvre and Nathan Dunsmoor—love. This por- ter, inspired by pecan pie, Claude’s favourite dessert, is a nutty, malty dark ale with hints of chocolate and coffee flavour. A great pairing with deep-fried apps, soft cheese and, yes, pecan pie. Double Trouble Brewing Co. Pecan Pie Porter LCBO 524876, 473 mL, $3.25

HOLIDAY MUST-HAVE Cave Spring Cabernet Franc VQA LCBO 523001, $17.95

Making the move from being a Vin- tages release to the always-avail- able LCBO portfolio, this Cabernet Franc is the ideal go-to red for the holidays. Gift it to the aficionados of rich red wine on your list, or team its notes of cassis, plum, smoke and mocha with a festive crown roast of pork or rack of lamb.

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WHAT ’ S NEW

WINE TO CHILL WITH

Marius Rouge Pays D’Oc LCBO 470096, $12.95

French wine is getting lots of blogger buzz, largely because of new wines like this one from an iconic Rhône Valley producer. A powerful red with notes of coffee, tar and licorice, a generous mouth feel and silky tannins, it’s the wine to reach for when you just want to kick back and enjoy a burger or steak frites.

A SURE WINNER Wayne Gretzky Cream Liquor LCBO 519298, $34.95

If you enjoyed The Great One’s No. 99 Red Cask CanadianWhisky, you’ll love this treat. The same small-batch spirit aged in red- wine barrels is crafted into a creamy liquor that’s smooth and refined with a pronounced whisky flavour. Poured over ice or added to hot coffee, it’s an unbeatable way to end a special dinner.

CALIFORNIA CLASSIC J. Lohr Los Osos Merlot VINTAGES ESSENTIALS 27516, $22.95 The latest addition to the Vintages Essentials collection has been a Vintages customer favourite for years. And no wonder. This Californian red is the quint- essential Merlot: rich, plump, silky and bursting with dark fruit flavours. While this is a big wine, it’s smooth and a real crowd-pleaser, making it a perfect pour for any holiday get-together.

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BY BRENDA MORRISON  •  PHOTOGRAPHY BY VINCE NOGUCHI CREATE A GLITTERING IMPRESSION WITH THESE PRACTICAL OBJECTS OF BEAUTY. MUST -HAVES

RED ALERT Cherished heirloom-quality Mosser Glass Cake Stands (from $44.95) are now produced in a rich ruby red and four sizes ranging from 6 to 12 inches in diameter, perfect for presenting your holiday baking in a fabulously fes- tive way. Available at Bradshaws & Kitchen Detail, Stratford (844•271•6281, bradshawscanada.com).

BEAUTIFUL BAUBLES

Clear fillable acrylic ornaments make decorating easy. Simply snap open to fill each one—10 cm in diameter—with sweets in colours to match your holiday décor. Cluster together for a magical display or set one at each place setting. Also great as party favours (3 for $12.95, 416•607•6766, orangefish.ca).

TECH THE HALLS No more bending and twisting to get behind your Christmas tree to turn the lights on or off! Plugged into a Wemo Insight Smart Plug ($69.99 at Best Buy and bestbuy.ca), the lights can be con- trolled remotely using the app on your phone. After the holidays, use it for a lamp, so you never come home to a dark house.

SEE SOURCE RESOURCE

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POP OPEN! Sparkling Champagne

Cracker Cards ($11.98 each) pair the tradition of classic Christmas crackers—they create a “bang” when pulled open and come with a paper crown—with a holiday gift card holder. Especially perfect for LCBO gift cards! Available at Town, Toronto (647•748•8696, townthestore.com).

SEASON ’ S GREETINGS Spread holiday cheer with a Sentiment Wreath Hanger ($24.99) suspended over a door. Designed to hold a 20- to 24-inch wreath, the hammered cast aluminum hangers come with the word “falala” in silver and “merry” in gold, available at Moss, Toronto (416•462•9898, mossgardenhome.ca).

FESTIVE FUN Here’s a nifty way for any bottle you take to a party to really stand out—or wrap an assortment of these reusable handcrafted Bottle Toppers (from $14.99 each, 416•607•6766, orangefish.ca) around branches of your Christmas tree.

FINE LINES Transform any bottle of wine into an object of desire by pre- senting it in this elegant gold Diamond Bottle Holder ($48.50). It can also be set flat to hold a vase filled with fresh flowers. Available at Yonge Street Winery, Aurora (905•841•5552, yongestreetwinery.com).

TREND SPOTTING BY ERIC VELLEND  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

Whether they’re made with whole grains or boosted with superfoods, snacks are shedding their junky reputation. Here is a host of ideas for nutritious noshing over the holidays.

strong pulse Chips made from leguminous flours have long been a staple in the South Asian pantry. They’re now becoming a fix- ture in the supermarket snack aisle as consumers look for healthier options. Pulse-based chips are not low-calorie by any means, but many of them are higher in fibre and protein and lower in fat than traditional potato chips. The bulk of these snacks don’t have any unpro- nounceable ingredients, and some are vegan, dairy-free and/or gluten-free. Look for Plentils, Harvest Snaps Snapea Crisps—kids love them—or tortilla-esque Beanitos.

FOOD & DRI NK HOLIDAY 2017 33

TREND SPOTT ING

KOMBUCHA? YOU BETCHA!

like a PRO

More than just a healthy buzzword, probiotics are live bacteria and yeasts that are good for your body. They promote gastrointestinal health, keep the harmful bacteria in check, and counteract some negative side effects of antibiotics. Occurring naturally in fermented food and drink such as yogurt (especially goat’s milk), sauerkraut, miso and kombucha, probiotics can also be taken in supplement form. They’re increasingly being used as a selling-point additive in everything from juices (Tropicana Essentials Probiotics) to smoothie mixes (Organic Traditions). How- ever you take them, think of probiot- ics as a smart gut check.

While kombucha may be one of the trendiest bever- ages around, it dates back to around 220 BC in what is now Manchuria, China. Tart, barely sweet and lightly e ervescent, kombucha is made by double fermenting black or green tea. Many of its purported health benefits have not been backed by science, but as in all fermented foods, kombucha’s good

bacteria are great for digestion. This functional beverage also contains ap- proximately one-third of the calories of regular soda pop. First bottled in 1995, GT’s is the widely available pioneer in the modern kombucha movement—its Gingerade is ter-

rific—and Rise from Quebec is excellent, especially the Hibiscus & Rose Hips flavour.

Try these topping combinations with your next batch: ➤ Jerk seasoning and coconut oil Lately it seems like bagged popcorn has hit the gym to shed its greasy image for a leaner profile. Brands like Skinny Pop Popcorn and Smartfood Delight are leading the pack, and for something different, try Living Intentions Activated Superfood Popcorn Tandoori Turmeric, a spicy blend that adds some major snap and crackle to its pop. Of course it’s easy to make healthy and delicious popcorn at home. top of the pops

➤ Lemon zest, fresh thyme and black pepper ➤ Seaweed powder, sesame seeds and sesame oil

➤ Nutritional yeast and smoked paprika ➤ Parmesan, chives and truffle oil

FOOD & DRI NK HOLIDAY

It’s watching it

drizzle over and

over again.

We get it, so we

make quality

cookware that gets it,

like pots that heat up

all over to melt

everything evenly.

paderno.com

TREND SPOTT ING

Goji berries are considered a superfood for good reason: they’re low in calories, high in fibre and loaded with vitamins A and C, beta carotene and antioxidants. Mostly sold in dried form, the sweet-tart berries taste like a cross between a cranberry and a sun-dried tomato. They can easily be worked into healthy snacks such as trail mix, granola bars and mu ns. Or soak them before blending into smoothies. Be aware that goji berries can react adversely with certain medications, so consult with your doctor before adding them to your diet. BERRY GOOD FOR YOU

bar trending The number of energy, protein and granola bars on the market these days is staggering. Here are three brands to suit most needs.

healthy HOSTING

➤ When assembling a cheeseboard, use whole-grain bread and crackers and offer a few lower-fat cheeses such as chèvre and Cantenaar. ➤ Skip the sad crudités platter from the supermarket, and assemble a tempting cornucopia of colourful heirloom carrots, radishes with their tops and barely blanched sugar snap peas. ➤ To get more veggies on the menu, offer a spread of Italian vegetable antipasto or some of the wonderful vegetarian mezes dishes from the Middle East. ➤ Instead of baguette, use cucumber slices, endive spears or small lettuce cups as the base for canapés. ➤ Serve a few steamed hors d’oeuvres such as edamame or these fabulous Kim Chi Mun Doo dumplings, and present them dim-sum style in a bamboo basket. To compete with the beloved cheese- ball and crab dip, working healthier options into a holiday cocktail party requires strategy. Here’s how:

Lunchroom Treat At a modest 24 grams, Canadian and certi- fied nut-free, Made Good granola bars are tailor-made for the kids’ lunch box. Bo- nus: dried vegetable powder gives each bar the same nutri- ents as one serving of vegetables.

Wholesome Snack

Pre-Workout Boost High in protein and carbohydrates, Genuine Health Fermented Greek Yogurt Proteins+ bars are also delicious, especially the Cherry Almond Vanilla flavour. They’ll quickly refill an empty tank before you hit the gym.

While Lärabars tend to be higher in sugar than the average en- ergy bar, their succinct ingredient lists read like a haiku of whole- someness. Think of it as a condensed rectangle of trail mix in your bag for an emergency snack on the go.

FOOD & DRI NK HOLIDAY

AN LCBO ADVERTORIAL

SHARETHEJOY THISHOLIDAY

Every whisky has a tale to tell, but few are as storied as the legacy of Johnnie Walker. Why has it become the world’s most popular whisky? As the holiday season begins, share it around and the answer will be obvious.

It was in the back of John Walker’s modest grocery store, in western Scotland, where the founder of the world’s most famous whisky first dabbled in the art of blending in the 1820s. He shared this passion with his son Alexander, whose global ambitions took the family’s whiskies to the far reaches of the world. Alexander would coax merchant captains into selling shipments wherever their trade routes led, and in time a following emerged, demand grew and the legend took root. The Walkers were business savvy and recognized opportunities to set their whisky apart. By using a diagonal label, they instantly created a distinction on the shelf. The iconic square bottle was not just for looks; it also

from more than 30 distilleries across Scotland, he leads a team of 12 men and women who are committed to the pursuit of blending excellence. Differentiated by label colour, each JohnnieWalker blend is unique in its own right, showcasing the distinctive flavours, aromas and textures that contribute to that unmistakably smooth, gently smoky Johnnie Walker personality. Taken neat, with a drop of water, a splash of mix, or in cocktails both understated and extravagant, this is awhisky that makes a statement. Discover it for yourself this holiday season. Whether you’re entertaining or looking for the perfect gift, JohnnieWalker offers endless inspiration. Formore information, visit lcbo.com/johnniewalker

safeguarded against breakage during voyages to newmarkets. By 1920, JohnnieWalker would be available in 120 countries, and that global reputation has only flourished since then. So how does a blend manage to remain relevant when single malt culture seems so dominant? Johnnie Walker has the distinct advantage of being made with some of the best single malts in the world —whiskies from all over Scotland, including Cardhu, Caol Ila, Blair Athol and Cameronbridge — carefully blended to ensure consistent quality and taste in every drop. Jim Beveridge is one of only six master blenders in JohnnieWalker’s 200-year history. As the custodian of an unrivalled reserve containing more than eight million casks of Scotch whisky, drawn

JOHNNIE WALKER BLUE LABEL

JOHNNIE WALKER BLACK LABEL 12 YEAR OLD SCOTCH WHISKY Savour this velvety blend of

JOHNNIE WALKER GOLD LABEL RESERVE Crafted with 18-year-old single malt whiskies, this luxurious sipper is superb paired with dark chocolate. Subtle & Smoky 383224 | 750 mL | $85.20

The most prestigious of the collection features Scotland’s finest and rarest whiskies. Medium & Floral 308155 | 750 mL | $300.75

whiskies, aged a minimum of 12 years, on ice or in classic cocktails. Subtle & Smoky 7880 | 750 mL | $56.95 217802 | 1140 mL | $79.95

JOHNNIE WALKER RED LABEL SCOTCH WHISKY An approachable blend of 30 young single malt whiskies.

Great for mixing. Subtle & Smoky 1099 | 750 mL | $29.95

26738

ONTARIO SUPERSTARS Raise a toast to holiday cheer with these celebrated local gems. From sparkling stunners to crisp whites and smooth reds, these Ontario VQA wines always shine brightly.

INNISKILLIN LATE AUTUMN RIESLING VQA 219543 750 mL $13.95 OFF DRY & FRUITY M 22 g/L

PELEE ISLAND LOLA BLUSH VQA 450981 750 mL $14.95 LIGHT & FRUITY D 14 g/L

HIDDEN BENCH ESTATE PINOT NOIR VQA 274753 750 mL $31.95 MEDIUM BODIED & FRUITY XD 4 g/L A Vintages Essential*

PROUDLY CANADIAN In celebration of Canada’s 150th anniversary, we’re highlighting all of the great wines, beers and spirits produced right here at home.

STUFFED PORK TENDERLOINS WITH FRESH CRANBERRY COMPOTE

Scan the code for this recipe or visit lcbo.recipes/7903

SHRIMP PUFF TOASTS Scan the code for this recipe or visit lcbo.recipes/7904

Featured products available at select LCBO stores. Prices subject to change without notice. *VintagesEssentialsCollection isalwaysavailableatmany LCBO locations.Visit vintages.com/essentials

27099

Get ready to head south and focus on your putting, not your banking.

TDCross Border Banking.

Whether transferring money, withdrawing cash, paying U.S. bills or applying for credit, TD Cross Border Banking helps make it easy for Canadians to bank in the U.S. Conveniently move money online or by phone from your TD Canada Trust bank account to a U.S.-based bank account at TD Bank, America’s Most Convenient Bank .

Apply online at td.com/crossborderbanking or by phone at 1-877-700-2913

® The TD logo and other trade-marks are the property of The Toronto-Dominion Bank.

DRINK  SPIRITS

Good Choices

MISTLETOE MARGARITA recipe on page 222

BY MICHELLE P. E. HUNT & LAURA PANTER PHOTOGRAPHY BY JAMES TSE

IF THE CROWD YOU’RE HOSTING TENDS TOWARDS HEALTH CONSCIOUSNESS, THESE BATCH COCKTAILS OFFER BETTER-FOR-YOU INGREDIENTS—NOT TO MENTION GREAT TASTES!

There is no doubt that living a healthy lifestyle is a fast- growing trend amongst all age groups. Everyone, it seems, is looking for ways to clean up their habits whether through fitness fads or superfoods. When it comes to holiday entertaining, we often neglect healthier options in favour of rich and decadent treats, so to keep you on track, we have devised delicious, simple and health-conscious cocktails to serve yourself and a crowd!

FOOD & DRI NK HOLIDAY 2017 43

SPIRITS  GOOD CHOICES

GINGER CIDER SANGRIA

Sangria is a great option to serve your guests but the classic version, with red wine, brandy and sugar, can be high in alcohol and calories. Here we have created a sangria that packs a punch of flavour, and is light enough to enjoy with friends throughout the holidays. We developed the base with juices and fresh ginger, which is known for its restorative properties and gives us the aromatic zing we were looking for. Our version eliminates the liquor and replaces wine with cider to create a delicious, light and fruity sangria. 1 To a pitcher or punch bowl, add 2 cups (500 mL) peach juice, 1 cup (250 mL) cranberry juice, 1 cup (250 mL) lemonade, 2 oz fresh pressed ginger juice and 4 cups (1 L) hard cider (such as Strongbow). Add ½ cup (250 mL) cranberries, 1 cup (250 mL) blueber- ries and 1 green apple, sliced. Stir to mix. Pour into cups with ice, distributing fruit, and garnish each with a mint sprig. Makes about 10 servings

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Just add ice.

Announcing the newest addition to the Gretzky lineup.

Made with Wayne Gretzky Red Cask Whisky, our nest spirits and farm-fresh Ontario cream, this luxurious, delicious cream liquor is unlike anything you’ve tasted before.

SPIRITS  GOOD CHOICES

With a hearty dose of vitamins and a wonderful mouth feel, this crowd-pleaser is perfect for a brunch or for afternoon entertaining. You can juice the celery and add it to the bowl, or simply chop it up finely, which adds a crunch to the cocktail. 1 To a pitcher or punch bowl, add 1½ cups (375 mL) Canadian whisky, 5 cups (1.25 L) tomato juice, 2 to 4 tbsp (30 to 60 mL) horseradish (to taste), ½ cup (125 mL) lemon juice, 1 tbsp (15 mL) Worcestershire (to taste), 1 to 2 tsp (5 to 10mL) Tabasco (to taste) and 1 cup (250 mL) chopped fresh celery. Stir to mix. Pour into glasses with ice, add a dash of salt to each if desired, and garnish with a celery stalk. Makes about 10 servings HOLIDAY MARY

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Vintage 2014: Silver Medal, International Wine Challenge 2017 Vintage 2014: 87 points, Decanter Wine Awards 2017 Vintage 2012: Best Crianza Wine, The Drinks Business Masters of Rioja 2014

Now Available in the Spanish wine section! LCBO# 527291

SPIRITS  GOOD CHOICES

Teas are high in antioxidants and big on taste, making them the perfect addition to our cocktail lineup. Hibis- cus tea is a beautiful hue with a fruity and floral flavour. You can also use a tea that combines hibiscus with other fruits such as cherry, mandarin or lemon, for a more fruit-forward punch. 1 To a pitcher or punch bowl, add 1½ cups (375 mL) gin, 3 cups (750 mL) chilled hibiscus tea, 1 cup (250 mL) lemon juice and 1 cup (250 mL) Simple Syrup (recipe on page 222). Stir to mix. Before serving, add 1 cup (250 mL) raspberries, 1 cup (250 mL) blueberries and 2 cups (500 mL) chilled sparkling water. Pour into glasses with ice, distributing berries, and garnish each with a rose- mary sprig. Makes about 10 servings HIBISCUS TEA PUNCH

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THE

PERFECT GIFT

FOR SOMEONE YOU LOVE

OR HAVEN’T MADE OR HATE...

YOUR MIND UP ABOUT!

JAMES CARVER

Laphroaig® Single Malt Scotch Whisky, 43% alc/vol. ©2017 Laphroaig Import Company, Deer eld, IL

FOOD  ENTERTAINING

BY VICTORIA WALSH  •  PHOTOGRAPHY BY ROB FIOCCA AFTER YOU’VE POPPED THE CORKS FOR NEW YEAR’S EVE, BUT NO ONE FEELS READY TO CALL IT A NIGHT, THESE EASY-TO-PREP-AHEAD SNACKS WILL FEED PECKISH GUESTS AND KEEP THE PARTY GOING! A F T E R Midnight

Scallion Pancakes w ith BEEF & GARLICKY CHINESE BROCCOLI AND SOY DIPPING SAUCE recipe on page 234

FOOD & DRI NK HOLIDAY 2017 51

ENTERTAINING  AFTER MIDNIGHT

Sp icy Yu zu -Miso LOBSTER NOODLES

3 Just before serving, toss noodles with dress- ing; add lobster. Stir to coat. Divide between bowls, sprinkle with basil and serve. Serves 6 WHAT TO SERVE Willy Gisselbrecht Tradition Gewürztraminer VINTAGES ESSENTIALS 928390, $19.95 Pierre Sparr Crémant d’Alsace Brut Reserve LCBO 388603, $19.95

4 basil or shiso leaves, finely shredded, for garnishing (optional)

These light, refreshing and zingy noodles can be made ahead. That way, you’ve got a snack ready-to-go for after you’ve rung in the New Year. Simply pull them straight from the fridge and slurp away! ⅓ cup (80 mL) white miso paste ¼ cup (60 mL) yuzu ¼ cup (60 mL) mirin 1 red Thai chili pepper, finely chopped 1 tbsp (15 mL) soy sauce 1 pkg (300 g) soba buckwheat noodles or 1 lb (500 g) spaghetti 1½ lbs (750 g) cooked lobster, shelled and cut into chunks, leaving claws intact

1 Stir miso, yuzu, mirin, chili and soy in a large bowl. If making ahead, dressing will keep well, covered and refrigerated for up to 2 days. 2 Bring a large pot of water to a boil. When boiling, add noodles. Cook, stirring occasion- ally, until cooked but still al dente, 3 to 4 min- utes for soba or 8 to 10 for spaghetti. Drain and rinse well with cold water. If making ahead, cover and refrigerate noodles for up to 12 hours.

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for the INDEPENDENTLY MINDED

Available now at the LCBO LCBO# 365312

ENTERTAINING  AFTER MIDNIGHT

Golden Saffr on, COCONUT & BEER MUSSELS

Fresh mussels napped in a velvety and bril- liantly hued broth make the perfect late-night snack. Get ahead by preparing the broth early in the day then simply continue with step 3 just before serving. 3 lbs (1.5 kg) fresh mussels 2 tbsp (30 mL) butter 1 large or 2 small shallots, finely chopped 4 cloves garlic, coarsely chopped 1 cup (250 mL) ale 2 sprigs thyme plus more for garnishing (optional) ¼ tsp (1 mL) ground turmeric Generous pinch saffron 1 can (400 mL) coconut milk 1 Scrub mussels clean, removing and discard- ing beards. Discard any that are open and don’t close when given a firm tap. 2 Melt butter in a very large pot set over me- dium-high heat. Add shallots. Cook, stirring often, for 3 to 5 minutes until translucent. Add garlic. Continue cooking, stirring often for 1 minute until softened. Pour in ale. Scrape up and stir in any brown bits from pan bot- tom. Add thyme, turmeric and saffron. Cook, stirring often, until beer reduces slightly, 3 minutes. 3 Slowly stir in coconut milk. Bring to a sim- mer. Gently add mussels. Cover. Let cook 8 to 10 minutes until mussels open. Remove from heat. Spoon mussels into bowls, discarding any unopened ones. Pour sauce over mussels, leaving any sand or broken shells behind. Gar- nish with more fresh thyme, if desired. Deli- cious served with crusty baguette or naan for dipping! Serves 6 to 8

WHAT TO SERVE Blanche de Chambly LCBO 927392, 6 pk, $14.30 Freixenet Carta Nevada Brut Cava LCBO 216887, $12.95

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ENTERTAINING  AFTER MIDNIGHT

Chicken Nuggets WITH CILANTRO DIPPING SAUCE

1 Prepare sauce by whirling cilantro and pars- ley in a food processor. With motor running, drop in garlic cloves. Slowly pour in oil in a slow steady stream. Whirl in vinegar. Season with salt. Sauce will keep well, covered and re- frigerated for at least 12 hours. 2 For coating, place flour and salt in a shallow dish. Beat eggs in a separate shallow dish. In another shallow dish, stir bread crumbs and sesame seeds. 3 Cut chicken into 1½ to 2-inch (4 to 5-cm) chunks. Season with salt, if you like. Work- ing with a few pieces at a time, dip and coat in flour then egg. Next, coat in sesame-bread crumb mixture. Set on a parchment-lined bak- ing sheet. Repeat until all chicken is coated. 4 To fry, fill a deep fryer or large deep pot with 2 inches (5 cm) of oil. Set over medium-high. Heat until a thermometer reads 350°F (180°C). Working in batches, carefully add chicken. Cook about 6 pieces at a time. Adjust heat as needed to maintain temperature. Fry until deep-golden and chicken is cooked through, 5 to 7 minutes. Remove to a paper-towel-lined baking sheet. Serve immediately.

5 To bake, preheat oven to 400°F (200°C). Arrange dipped chicken pieces over 2 parch­ ment-lined baking sheets. Brush all sides with oil. Bake until chicken is crisp and cooked through, 20 to 22 minutes. 6 If making ahead, cool completely. Cover and refrigerate for up to 8 hours. Reheat by preheating oven to 375°F (190°C). Bake cooked chicken on a baking sheet until crisp and warm, about 8 minutes. 7 Serve hot nuggets with dipping sauce. Makes approximately 36 nuggets and 1 cup (250 mL) sauce

The crispy texture and nostalgia factor of these yummy bites are sure to delight your guests. These tasty morsels can be made a few hours ahead and reheated but they’re at their best straight out of the fryer. DIPPING SAUCE 1 cup (250 mL) packed fresh cilantro ½ cup (125 mL) packed fresh parsley 5 cloves garlic ¾ cup (175 mL) vegetable oil 2 tbsp (30 mL) red-wine vinegar ¼ tsp (1 mL) salt CHICKEN 1 cup (250 mL) all-purpose flour 1 tsp (5 mL) salt plus more for seasoning 3 eggs 1½ cups (375 mL) dry bread crumbs ½ cup (125 mL) sesame seeds 3 to 4 chicken breasts, 2 lbs (1 kg) in total Vegetable oil, approx. 8 cups (2 L) for frying or ¼ cup (60 mL) for baking

WHAT TO SERVE

Origin Aromatic Sparkling Wine VQA LCBO 493304, 250 mL, $5.95 Codorníu Brut Clasico Sparkling Cava LCBO 215814, $13.95

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