LCBO Food & Drink Holiday 2017

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strainer and rinse with cold water. Add defrost- ed peas to the strainer and then pour beans and peas onto a tea towel or paper towel to dry. 2 For vinaigrette, whisk together lemon juice, maple syrup, Dijon, salt and pepper in a med­ ium bowl. Slowly drizzle in oil in a steady stream, whisking until smooth. 3 To finish salad, add lettuce, radicchio, onion, beans and peas to a large serving platter or 2 large bowls. Lightly dress with vinaigrette, SWEET POTATO SKI LLET KUGEL WITH BRONZED MARSHMALLOWS I can’t decide if this is a new take on an old- school classic, or an even older take on an old- school classic. Either way, with the cinnamon spice and the nostalgic kick of toasty marsh- mallows, it’s sure to be a favourite. 1 large Yukon gold potato, peeled 2 large sweet potatoes, peeled ¼ cup (60 mL) butter, melted and cooled 2 tbsp (30 mL) brown sugar 2 eggs, beaten ¼ tsp (1 mL) cinnamon ½ tsp (2 mL) baking powder 1 tsp (5 mL) salt Fresh cracked pepper to taste 1 bag (250 g) regular marshmallows (such as Jet-Puffed original) 1 Preheat oven to 350°F (180°C). 2 Roughly chop potato and sweet potatoes and grate in a food processor with a grater disc or on a box grater (if using box grater keep potatoes whole). Toss grated potatoes into a large bowl, then stir in melted butter, brown sugar, eggs, cinnamon, baking powder, salt and pepper until thoroughly combined. 3 Grease a 9-inch (23-cm) cast iron skillet and pour potato mixture into it. Place on a bak- ing sheet and bake in preheated oven for 1 to 1¼ hours, or until cooked through. 4 Remove from oven and artfully arrange marshmallows on top. Turn oven to low broil setting and set skillet back in oven. Watch as marshmallows toast and brown (while being careful not to burn them). Serves 8 to 10 toss and serve. Serves 8 to 10

and roast, rotating the pan 180 degrees when you’re halfway through the cooking time (after about 1 hour, 15 minutes). If turkey begins to brown too much, cover loosely with foil. Your turkey is done when a thermometer inserted into the fleshy part of the thigh (without touch- ing the bone) registers 170°F (77°C). This will take 1¾ to 2½ hours total, depending on the size of your bird. 4 Remove turkey from pan. Drain juices from pan and add turkey back to pan to rest, cov- ered loosely with foil, for at least 20 minutes. Remove and discard string. 5 To make the sour cherry sauce, combine sour cherries, fresh cherries, red wine, sugar, vinegar, salt and pepper in a medium sauce- pan over medium-high heat. Bring to a boil then lower to a medium-low simmer for 25 to 30 minutes, or until reduced by half. In a small bowl, mash together butter with flour to form a buttery paste, then stir into sauce and sim- mer for another fewminutes. The sauce should look thick and glossy and have a nice sweet and sour balance. 6 Carve golden turkey and serve with cherry sauce. Serves 8 to 10 BIBB & RADICCHIO SALAD WITH PEAS AND BEANS Airy greens and bitter radicchio are tossed with classic Christmas peas and green beans, before being hit with lemon-maple vinaigrette. It’s really two bright sides in one. 1 lb (500 g) green beans, trimmed and sliced in half 2 cups (500 mL) defrosted frozen sweet peas 3 heads Bibb lettuce, roughly torn 2 heads trimmed radicchio, torn into 1½ inch (4 cm) pieces ¼ small red onion, thinly sliced into half moons VINAIGRETTE ⅓ cup (80 mL) fresh lemon juice

Mad & Noisy Lagered Ale is inspired by the Kölsch beers of Cologne, Germany. This straw-blonde ale is subtly hopped, fermented with ale yeast and then lagered cold. The result, a light-bodied brew with a delicate fruity aroma of an ale and a crisp clean finish of a lager.

2 tbsp (30 mL) maple syrup 2 tsp (10 mL) Dijon mustard ½ tsp (2 mL) salt Freshly ground pepper to taste ½ cup (125 mL) olive oil

1 To a medium pot of boiling water, add the prepared green beans and blanche for 3 to 4 minutes, or until tender-crisp. Drain in a

FOOD & DRI NK HOLIDAY 2017 217 Must be legal drinking age. Available at select LCBO outlets.