LCBO Food & Drink Holiday 2017

4 Meanwhile, fill a 1-qt (1-L) canning jar with boiling water to heat. Pour out water just be- fore filling. 5 Using a slotted spoon, carefully transfer poached figs to jar, then pour in pickling liq- uid, being sure to add the whole spices to the jar. Any extra pickling liquid can be stored in a separate container. Wipe rim of jar, seal with 2-piece metal lid or a plastic storage cap and let cool. Refrigerate for at least 3 days or for up to 2 months. Serves 8 with a roast TIP  If using smaller, purple mission figs, use about 24 figs, or about 1¼ lbs (625 g), and reduce cooking time to about 20 minutes.

1 Rub figs under cool running water to rinse them well. Trim off the tough portion of the stems. Pierce skin of figs several times with a toothpick. Set aside. 2 Combine sugar, peppercorns, mustard seeds, salt, water and vinegar in a shallow saucepan that fits figs in a single layer. Bring to a gentle boil over medium heat, stirring to dissolve sugar. 3 Add figs to pickling liquid in a single layer. Reduce heat to a very gentle simmer and poach figs, flipping over occasionally, for about 30 minutes or until figs are translucent and very tender (but not falling apart). Adjust heat as necessary to keep just small bubbles rising to the surface (boiling too hard will cause figs to fall apart).

rests). Transfer to a platter, tent with foil and let rest for 15 minutes. 6 Drain figs, reserving liquid, and add to roast- ing pan. Bake figs in oven for about 10 minutes or until warmed through. 7 Pour about ½ cup (125 mL) of the reserved fig pickling liquid into a small saucepan. Boil over medium heat for about 10 minutes or until reduced by about half and slightly syrupy. 8 Arrange warm figs on platter around roast. Cut venison into chops and serve with warm figs. Drizzle figs with reduced syrup. Serves 8 $35.85 This big red, from the sunny south of France, brings a little warmth to the feast. It combines spicy black pepper and ripe black cherry flavours along with a bal- anced tannic structure that makes it the perfect foil to the peppercorn, figs and rich, gamey venison. Gnarly Head Old Vine Zinfandel VINTAGES ESSENTIALS 678698 $17.95 A full-flavoured dish such as this venison roast de- mands a big red like this Zinfandel from California. It’s a lush, fruit-driven red that fits the bill with its rich structure and wild berry and peppery fruit flavours, eas- ily standing up to the dominant flavours on the plate. PICKLED FIGS Poaching figs in a sweet white balsamic pick- ling liquid makes for attractive, succulent pick- les to serve with the Fennel & Peppercorn Rack of Venison. The green Calimyrna figs make the prettiest pickles, but black figs will work too. You may want to make a double batch of these pickles to serve throughout the fes- tive season on a charcuterie or cheese platter. Extra pickling liquid can be used to make salad dressing—or reduce it and use it as a glaze for roasted poultry or pork. These are best made at least 3 days ahead of serving and even bet- ter after a week. They’re not processed for room-temperature storage, so keep them in the fridge and use within a couple of months. WHAT TO SERVE Chapoutier Les Grands Merisiers Châteauneuf-du-Pape LCBO 421073

Items photographed, but not listed, are from personal collections. SOURCE RESOURCE

MUST-HAVES Page 30 BEAUTIFUL BAUBLES Candy , from BOOM Candy , Toronto, 416-800-4314, BOOMcandy.com. TALKING TURKEY Page 132 Dinner plates , from William Ashley , Toronto, 416-964-2900, williamashley.com. Page 134 & 135 Platter and bowl , from William Ashley . Page 136 & 137 Platter , from William Ashley . Page 138 & 139 Long oval platter and wooden carving set , from William Ashley . HOLIDAY REMIX Page 171 Crystal martini glasses , by Riedel, from Cocktail Emporium , Toronto, 647-727-3600, cocktailemporium.ca. Glass ice bucket , by LSA International, from William Ashley . Page 172 Double old fashioned glass , by Rogaska, from William Ashley .

Wood chips , by Furtado Farms, from Dickson Barbecue Centre , Toronto, 416-487-4029, dicksonbbq.com. Page 174 Teardrop spoon , from Cocktail Emporium . Page 176 Double old fashioned glass with thumb rest , from Cocktail Emporium . MAKE IT CLEAR Page 206 Old World Pinot Noir glass and Cabernet/Merlot glass , by Riedel, from Cocktail Emporium . Silver tray , from William Ashley . Page 208 Extreme Icewine glass , by Riedel, from Cocktail Emporium . Camille Champagne flute , from Crate & Barrel , crateandbarrel.com. Overture Magnum glass , by Riedel, from Yonge Street Winery , Aurora, 905-841-5552, yongestreetwinery.com. Page 210 Brandy glass , by Riedel, from William Ashley . Martini glass and Single Malt Whisky glass , by Riedel, from Cocktail Emporium . Page 212 Weizen glass , from Yonge Street Winery . Abbey beer glass and pilsner glass , from Cocktail Emporium .

16 large fresh green figs (see TIP) ⅔ cup (150 mL) granulated sugar 1 tsp (5 mL) black peppercorns 1 tsp (5 mL) yellow mustard seeds ½ tsp (2 mL) kosher or pickling salt 1⅓ cups (330 mL) water 1 cup (250 mL) white balsamic vinegar

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