LCBO Food & Drink Holiday 2017

12 days, 12 ways from page 181

regAl roAsts from page 114

with oil to moisten mushroom crust. Place in centre of baking sheet with the rack down. Roast on middle rack in oven for 15 minutes. 5 Reduce oven temperature to 350°F (180°C) and roast veal for 20 minutes. 6 Meanwhile, cut tomatoes, red peppers and eggplant into 1-inch (2.5-cm) chunks; cut zuc- chini into ¾-inch (2-cm) chunks. Finely chop garlic. Combine vegetables in a large bowl; add oil, 1 tsp (5 mL) salt, rosemary and pep- per to taste and toss to coat vegetables well. Spread about two-thirds of the vegetables onto remaining prepared baking sheet. 7 Remove roast from oven and scatter remain- ing third of vegetables around roast, perching the roast against vegetables so it sits upright. 8 Return veal with vegetables to middle rack and second sheet of vegetables to lower rack. Roast for about 15 minutes or until a ther- mometer inserted in the thickest part of meat registers 130°F (54°C) for medium-rare or to desired doneness (the temperature will con- tinue to rise slightly while roast rests). Trans- fer roast to a platter, tent with foil and let rest for 15 minutes. 9 While veal rests, increase the oven tempera- ture to 400°F (200°C) and return vegetables to oven. Roast for 10 to 15 minutes longer or until tender and browned. Season to taste with salt and pepper. 10  To serve, arrange vegetables around roast on platter. Carve roast between bones into chops; or cut into thinner slices. Serves 6 Hidden Bench Estate Pinot Noir VQA VINTAGES ESSENTIALS 274753 $31.95 Mushroom-based dishes and Pinot Noir are a clas- sic gastronomic pairing. Try this fine local example that offers red cherry, a signature earthiness and hint of fresh herb that harmonize nicely with the mush- room and herbal elements and the flavours of the ratatouille. Tenuta St. Antonio Monti Garbi Valpolicella Superiore Ripasso DOC LCBO 475012 $19.10 The savoury, dried fruit and herb-tinged flavours in this Italian red enhance the mushroom, vegetable and herbal components of the dish. Lively cherry notes, me- dium tannins and fine acid structure make for a great foil to the richness of the veal. WHAT TO SERVE

MULLED COUNTY CIDER 1 Pour three 500-mL bottles of County Apple Cider into a large pot or slow cooker on low heat and gently stir to blow off the carbonation. 2 Place 1½ tbsp (22 mL) cardamom pods, 1 tbsp (15 mL) allspice seeds, 1 tbsp (15 mL) whole cloves, 1 whole star anise and 1 cinna- mon stick in cheesecloth or a loose-leaf tea bag and tie off securely. Place sachet in the pot or slow cooker and heat up until it just begins to boil. Once boiling, reduce heat and let it sim- mer for 5 to 8 minutes until the spices are in- fused. Add 1 sliced orange and ½ cup (125 mL) whole cranberries. Ladle into mugs and gar- nish with a cinnamon stick, if desired. Serves 6

PORCINI -DUSTED ROAST RACK OF VEAL ON RATATOUI LLE VEGETABLES A rack of veal with a rich brown crust makes for a gorgeous presentation surrounded by colourful roasted ratatouille vegetables. Prep the roast the day ahead to allow the deep mushroom flavour to permeate the meat. This is a relatively quick roast to cook and it’ll be ready to serve after less than an hour in the oven. Chop the vegetables as you start cooking the roast, then pop them in partway through cooking and let the vegetables finish as the roast rests. Buy prepared olive oil spray or fill a mister bottle with olive oil. Spraying the oil ensures the mushroom powder will be moist, but not saturated, making for a perfect texture of the crust. Serve soft polenta or risotto on the side to complete the meal. 1½ oz (45 g) dried porcini mushroom slices Salt and freshly ground pepper Olive oil spray 1 frenched rack of grain-fed veal (6 ribs), about 4¼ lbs (2.125 kg) 6 plum tomatoes 2 sweet red peppers 1 eggplant, about 1 lb (500 g) 2 zucchini 3 cloves garlic ½ cup (125 mL) olive oil 1 tsp (5 mL) chopped fresh rosemary, or ¼ tsp (1 mL dried) 1 Working in batches as necessary, grind porcini mushrooms in a spice grinder or high- powered blender until powdered. Transfer to a bowl. Add 2 tsp (10 mL) salt and 1½ tsp (7 mL) pepper; stir well. 2 Spray olive oil evenly over meaty portions of veal and backs of ribs. Line a rimmed baking sheet or shallow baking dish with plastic wrap; place veal in the centre and press mushroom powder evenly over roast, coating meat and backs of ribs. Wrap tightly with plastic wrap, scooping up any powder on the plastic as you wrap. Refrigerate for at least 8 hours or for up to 24 hours. 3 Preheat oven to 450°F (230°C) with racks positioned in middle and lower third of oven. Line 2 large rimmed baking sheets with foil. 4 Spray the centre of 1 prepared baking sheet with oil. Unwrap roast and lightly spray all over

BUTTER BEER 1 Gently heat one 750-mL bottle of Great Lakes Winter Ale in a medium-sized pot on medium-low heat for 7 to 10 minutes until warm, stirring occasionally. (If you have a thermometer, heat to 125°F/52°C). While beer is heating, beat 5 egg yolks and ½ cup (125 mL) sugar together with a mixer until they are whipped and creamy. 2 Once the beer is warm, take off the heat and constantly stir in the egg mixture until it starts to thicken. Return to heat for an additional minute or 2, but make sure the mixture doesn’t get too hot or else the eggs will scramble; do not go above 172°F (78°C). 3 Add 4 tsp (20 mL) butter and remove from heat. Blend in butter with a hand mixer on low for 15 seconds until dissolved, then change the setting to high to whip up a frothy cap on the top of the butter beer. Ladle into espresso cups, small glasses or small mugs. Garnish with cinnamon sticks, if desired. Serves 4 to 5

254  FOOD & DRI NK HOLIDAY 2017