LCBO Food & Drink Holiday 2018

HOLIDAY 2018

Impressive, any way you slice it.

PC ® Black Label Pizza Sauce is made in Italy with carefully selected ingredients for a rich flavor that will impress all your holiday guests.

Find more ways to play at pc.ca/blacklabel

START

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prepare dough

PC ® BLACK LABEL “00” FARINA 1 CUPS (325 ML) KOSHER SALT 1½ TSP (7 ML) INSTANT YEAST ¾ TSP (4 ML) PC ® CARBONATED NATURAL SPRING WATER ½ CUP (125 ML) EXTRA VIRGIN OLIVE OIL 1 TBSP (15 ML) Stir together flour, salt and yeast in bowl using fork. Add water and oil; stir until fully combined. Turn onto floured work surface. Knead until dough comes together and forms a ball. Transfer to oiled bowl; cover with plastic wrap and set in warm place for 90 mins or until doubled in size.

2

stretch dough

Gently stretch out prepared pizza dough on lightly floured work surface to 11-inch (28 cm) circle, leaving thicker 1-inch (2.5 cm) border for crust.

3

spread sauce PC ® BLACK LABEL PIZZA SAUCE Spread sauce generously over crust.

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CHOOSE YOUR TOPPINGS

SPINACH ASIAGO • PC ® Black Label Grilled and Marinated Artichoke Halves • Sliced PC ® Black Label Black Garlic • Thinly sliced red onion • Sautéed baby spinach • Grated Asiago cheese

PEPERONCINI SAUSAGE • PC ® Black Label Peperoncini Chopped Hot Chili Peppers in Oil • Grated PC ® Black Label Aged 36 Months Parmigiano Reggiano

FIG GORGONZOLA • Chopped PC ® Black Label Figs Soft Dried Fruit • Crumbled PC ® Black Label Gorgonzola Dolce Soft Blue-veined Cheese • Sautéed sliced shallots • Crumbled goat cheese

• Thinly sliced sweet onion • Dollops of ricotta cheese • Crumbled cooked mild Italian sausage

5

bake

Bake at 450°F (230°C) on preheated pizza stone until crust is golden and crisp and cheese is melted.

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Garnish

PC ® BLACK LABEL BASIL INFUSED EXTRA VIRGIN OLIVE OIL Drizzle over top.

TENDER GREENS Toss baby kale, spinach or arugula with olive oil and lemon juice and sprinkle over top.

HERBS Sprinkle with chopped fresh basil, parsley or thyme.

#PlayWithYourFood

unlearn scotch

“Only by unlearning what we know and collaborating with like-minded mavericks can we try new things, experiment, push whisky boundaries and challenge traditions” .

- Malt Master Brian Kinsman

glenfiddich.ca SKILFULLY CRAFTED . ENJOY RESPONSIBLY . Glenfiddich ® Single Malt Scotch Whis k y is a r egist er ed t r ademark of Wil l iam G r ant & Sons Ltd.

TABLE OF CONTENTS

FEATURES 106 READY FOR THE HOLIDAYS By Jennifer MacKenzie

142 TRANSFORMING TURKEY

By Michelle Rabin and James Chatto Treating leftover turkey as a prime ingredient, we present sensational dishes that transcend the concept of leftovers, paired with special holiday purchases at the LCBO. By Signe Langford and James Chatto Keep the food coming all through New Year’s Eve—with small-portion courses guests can take turns prepping in the kitchen, perfectly matched wine in hand.

Pace yourself with one project for each of December’s five weekends—whether for gifting, hosting or setting aside you-time!

148 SMALL PLATES, BIG NIGHT

114 A PORTABLE PARTY By Christopher St. Onge

This completely totable menu is designed to be divvied up among guests, for a potluck with style.

124 TWICE AS NICE By Joanne Yolles

ON THE COVER Maraschino & Pistachio Nougat, recipe on page 208. Photography by James Tse

Cookies do double-duty—as treats that are in themselves worth celebrating and also as components in more elaborate dessert recipes.

130 TASTES OF THE SEASON By Christopher St. Onge

Infuse mains and desserts with festive evergreen and herbal flavours, sensational for any holiday dinner party.

136 A LITTLE LIGHT LUNCH By Victoria Walsh

This light midday meal will keep you satisfied on Christmas day—alongside lower-alcohol products—leaving you plenty of room for dinner.

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TABLE OF CONTENTS

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DEPARTMENTS

FOOD 39  FLAVOURS HAZELNUTS By Eshun Mott

Add crunch and complexity to mouth-watering mains, sides and dessert with hazelnuts that are likely sitting idle in your pantry. 55  SEASONAL EASY DOES IT By Lucy Waverman For first-timers ready to try hosting a holiday dinner—perhaps before the gang leaves town for the holidays—this easy menu makes it all doable, with style. 63  TWISTS MORNING UMAMI By Eric Vellend Savoury, with depth, these breakfast recipes are imbued with the category of flavour called umami and are deliciously satisfying, 81  ENTERTAINING BRIGHT SIDES By Irene Matys Dressed up for special occasions, these holiday- worthy and healthful bean, grain, legume and pulse dishes have a place at the table. 89  QUICK & EASY IN PRAISE OF GLAZE By Julia Aitken Simple glazes give all manner of mains—from turkey to salmon—a simply fabulous flavour boost and a pretty sheen. 157  FESTIVE A BUFFET FOR ALL REASONS By Amy Rosen Tasty recipes designed for any buffet-style occasion— including Hanukkah—will keep your guests going back for more. 185  BAKING FOR ONE & ALL By Michelle Lucas Larving Whether you’re looking for gluten-free, low-sugar, vegan or dairy-free, we’ve got standout baked goods to add to your repertoire.

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Spirits of Christmas.

Craft distilled in the Historic Distillery District. By combining classic tradition with modern techniques, we’ve created a Vodka of remarkable purity with a smooth distinctive avour. And a crisp, refreshing Gin which captures all the rich character of our Botanicals. Enjoy the Spirit of the Season, from your friends at Spirit of York Distillery.

spiritofyork.com

TABLE OF CONTENTS

DRINK

SEASONAL FIRESIDE SIPPERS By Christopher St. Onge Simple festive nightcaps offer the perfect endnotes to a full day of holiday activities.

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SPIRITS IN GOOD SPIRITS By James Chatto

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Unique, new and seasonal spirits make great additions to your bar and serve as standout gifts over the holiday season. TWISTS SIMPLE ADDITIONS By Tonia Wilson-Vuksanovic Transform leftover wines and the odd bottle of beer into fine syrups—they’ll add depth and flavour to cocktails and cooking. ENTERTAINING SPECIAL MOMENTS By James Chatto and Monda Rosenberg Whether you prefer sherry or port, sweet or savoury; our picks with matching nibbles create memorable holiday moments. BEER DRESSING UP BEER By Crystal and Tara Luxmore Why should cocktails have all the fun? Add fun festive garnishes to your beer, no matter what style you prefer.

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WINE WINTER WHITES By Charlene Rooke

193

Alongside appetizers, roasted meats, spicy foods, hearty salads and more, white wines hold a much-deserved place of honour at this time of year.

IN EVERY ISSUE

EDITOR’S NOTES

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A SPLASH OF LIQUEUR Amaretto, almonds and sea salt dress up a sweet and salty caramel crunch popcorn. 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 From red hot multi-cookers to cold-press juicers, we’ve got the best countertop appliances to give the foodie in your life.

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239 RECIPE INDEX 240 KITCHEN ESSENTIALS

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

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THE PERFECT HOLIDAY PAIRING

VP Marketing & Customer Intelligence ..................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 Coordinators ..........Margot Blais, Leslie Virdo 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, Michelle Rabin,

Christopher St. Onge, Joanne Tsakos Prop Stylists ....................................Christine Hanlon, Catherine MacFadyen, Andrea McCrindle, Shelly Shnier Contributors ...................................Julia Aitken, Donna Borooah, Anna Kohn, Signe Langford, Michelle Lucas Larving,

Crystal Luxmore, Tara Luxmore, Jennifer MacKenzie, Irene Matys, Brenda Morrison, Eshun Mott, Michelle Rabin, Amy Rosen, Monda Rosenberg, Christopher St. Onge, Eric Vellend, Victoria Walsh, Tonia Wilson-Vuksanovic, Joanne Yolles

COMING NEXT ISSUE VERSATILE MAINS Great spring dishes for all occasions WARM INFUSIONS Unique ingredients imbue tea cocktails with flavour HEALTHY ENTERTAINING A good for you menu for guests BEYOND BRUT The driest bubblies sparkle brightly

Publisher ..........................................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 800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 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 26, 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 S P R I NG I S S UE OF

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.

AVA I LABLE MARCH 1 3

Many of the products featured in this issue are available to purchase online at lcbo.com.

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WH I P UP TURME R I C PANC AK E S YOU ’ L L F L I P FOR .

WE DAR E YOU.

SEE THE RECIPE AND FEED YOUR INSPIRATION AT

HelloFlavour.ca

®Reg.TM/MD McCormick & Co., Inc. Used under licence/usage autorisé.

EDITOR’S NOTES

As the holidays draw nearer, we start to imagine picture-perfect gatherings with friends and family—and hopefully a bit of time o work—because that’s what this time of year is all about. But the preparations leading up to those gatherings can be daunting, and that’s where we can help. This issue aims to inspire and guide you with several themes running throughout—share the load, get ahead, keep it simple and indulge (when you finally have a chance to catch your breath).    Entertaining has really become an interactive experience—gone are the days when guests expect the table to be set, appetizers ready upon arrival and dinner served in one seamless performance. People want to help, and we should let them! Consider dividing up a menu from cocktail through to dessert so that everyone comes with a prepared dish, as we have done in A Portable Party on page 114. Or plan a special evening (say, New Year’s Eve) where everyone brings the ingredients for their course and preparing the meal is a communal experience that extends over the entire evening—as in Small Plates, Big Night on page 148. There is something for every level of cook in both of these menus, but those guests who prefer to opt out of kitchen duties can be asked to bring one of the bottles we’ve carefully matched to each dish.    December has five weekends this year, so take advantage and get ahead by utilizing our calendar planner, starting on page 106. Whether it’s gifts from the kitchen, appetizers and weeknight dinners to make and freeze, a last-minute fruitcake or a menu you can pull o for an impromp- tu get-together, our tips and recipes will have you ready for the holidays. On the day of the big feast, satisfy hunger but don’t spoil appetites with A Little Light Lunch (page 136) that is mostly made ahead, ready to be assembled and served once all the gifts are unwrapped.    If you’re hosting your first holiday dinner party, or just looking for a simple, festive menu with style, check out Easy Does It on page 55 for a menu that you can turn to again and again over the holidays and throughout the winter. Looking to jazz up your weekday or dinner party proteins? In Praise of Glaze on page 89 o ers four simply fabulous recipes to give your roasts a flavour boost, and a pretty sheen!    Of course indulgence is what we do best here at Food & Drink and you’ll find it in abundance throughout this issue—from cookies and turkey leftovers transformed into spectacular desserts and impressive main courses to decadent nightcaps or an Amaretto-spiked caramel popcorn that are perfect endnotes to hectic days. We hope you will find something here that is just right for a little you-time.    Enjoy the issue, and we wish you and yours a very Merry Christmas!

LOOKING FORWARD Changes are in-store for Food & Drink in 2019. We are very excited to have our own

dedicated social media channels on both Instagram and Pinterest where we will be sharing new content you won’t find in print, along with curated collections of our best recipes—and we hope that you will share your own photos with us too! As a part of these changes, we are reducing the number of print issues to five per year. Watch for our next issue, Spring 2019, on March 13th and, in the meantime, look for great new content and seasonal favourites in January @lcbofoodanddrink on Instagram and at pinterest.com/foodanddrink.

PORTRAIT BY JAMES TSE

FOOD & DRI NK HOLIDAY

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MAKE your dishes come true

With PC ® Insiders Collection ™ , you’ll have all the inspiration you need to create a memorable meal, while saving time and savouring every moment.

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Discover the collection at pc.ca/Insiders

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PC ® Squash, Kale & Beet Flatbread This vegetarian delight is topped with sweet squash, sour cream and beet sauces.

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PC ® Natural Choice ® Salami Trio Hungarian-style. Old Forest. Cracked black peppercorn. Prepping a Euro-style appetizer is easy with this trio of salami.

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PC ® Bang Bang Shrimp Toss or dip crispy breaded shrimp in a rich and tangy chili sauce that’s a little sweet with heat.

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PC ® Too Good To Be Wings ® Honey Garlic Boneless Chicken Breast Chunks Love wings? Hate mess? Boneless chicken bites are a tasty alternative. Just heat and eat.

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PC ® Frozen Asparagus Spears Need to prep veggies in a snap? Frozen asparagus is ready in minutes.

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PC ® Meringata This Italian dessert is layered with a creamy filling & crisp meringue. Slice & enjoy from the freezer.

Bring Home

This holiday season, why not share your favourite Ontario VQAwines with friends and family? From crisp whites to bold reds, it’s easy to give the gift of local.

TRIUS CABERNET SAUVIGNON VQA 587956 750 mL $15.95 MEDIUM BODIED & FRUITY D 7 g/L

INNISKILLIN LATE AUTUMN RIESLING VQA 219543 750 mL $13.95 OFF DRY & FRUITY M 24 g/L

HIDDEN BENCH ESTATE PINOT NOIR VQA 274753 750 mL $31.95 MEDIUM BODIED & FRUITY XD 3 g/L A Vintages Essential*

PROUDLY CANADIAN

VEAL SALTIMBOCCA Scan the code for this recipe or visit lcbo.recipes/8904

CURRY CHICKEN BURGERS WITH APPLE CHUTNEY AND SPICED BASMATI ALMOND PILAF

Scan the code for this recipe or visit lcbo.recipes/8903

Featured products available at select LCBO stores. Prices subject to change without notice. *VintagesEssentialsCollection isalways availableatmanyLCBO locations.Visit vintages.com/essentials 29834

A SPLASH OF LIQUEUR BY DONNA BOROOAH  •  PHOTOGRAPHY BY VINCE NOGUCHI THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH AMARETTO.

AMARETTO ALMOND SALTED CARAMEL POPCORN recipe on page 217

Sweet, salty, complex and crunchy, salted caramel popcorn is absolutely addictive. Typically found at summer carnivals and baseball games, this treat can glam up with embellish- ment around the holidays. Molasses adds depth of flavour to traditional recipes, but here we swapped it out for the aromatic Italian liqueur, amaretto. Disaronno Originale Amaretto ( LCBO 2253, $30.30), is sweet, rich and lightly bitter, adding indulgent aromas of marzipan and Madagascar vanilla bean to the popcorn. Roasted almonds add decadence and enhance amaretto’s smooth and nutty flavour.     Amaretto, almonds and sea salt really dress up this snack for company, making it perfect for a party. For something so impressive, it is surprisingly easy to make. You might want to make double (see TIP on page 217), just in case a few handfuls disappear before the guests arrive. If you’re feeling especially generous, bundle it up in bags with a ribbon and give it as a gift to a great host or as a stocking stuffer. Better yet, save it all for yourself for cozying up on the couch with your favourite holiday movie.     You can also easily switch it up! For a Southern twist, swap out the amaretto and almonds for a rich and smoky bourbon with buttery roasted pecans. For a tropical take, swap in sweetly spiced dark rum with a mix of coconut and macadamia nuts.

FOOD & DRI NK HOLIDAY 2018 19

TONIC OF CHOICE IN THE WORLD’S BEST BARS

FEVER-TREE PRODUCTS ARE AVAILABLE IN ALL MAJOR GROCER

FEVER-TREE . COM

* For the 4th year running, Fever-Tree have been voted the No.1 Best Selling & Top Trending Tonic Water Brand by the world’s best bars.

WHAT’S NEW BY JULIA AITKEN  •  PHOTOGRAPHY BY VINCE NOGUCHI

A WORLD OF NEW PRODUCTS AT THE LCBO AND VINTAGES

THE SECRET’S OUT

Speak No Evil Organic Shiraz LCBO 553842, $15.95

No Evil is an Australian winery that’s setting a new benchmark for organic and vegan-friendly wines. Using high-quality organic grapes and small-batch winemaking techniques, it crafts wines like this plush Shiraz. With ripe berry flavours and notes of smoky spice, it’s a natural with roast lamb or beef or well-aged cheddar.

WISH LIST WHISKY

Bearface 7-Year-Old Triple Oak Canadian Whisky LCBO 573402, $39.95

Vicente Faria Animus Douro, DO LCBO 535641, $11.95 When you’re kicking back with your buddies and a pizza over the holidays, reach for this classic Douro Valley red. A blend of three Portuguese grapes, it’s a delicate, complex wine with flavours of red fruit and cedar, and great tannins. Animus is the Latin word for passion—a terrific descriptor for this multiple award-winner! RED FOR RELAXING

The witty claw-slashed bottle is strik- ing but, hey, this Canadian whisky comes from out west, where grizzlies go with the territory. Aged for seven years in three kinds of oak then fin- ished in Mission Hill red wine bar- rels, the smooth spirit boasts bold, complex flavours. Perfect for the whisky aficionado on your list.

FOOD & DRI NK HOLIDAY 2018 21

WHAT ’ S NEW

BRUNCH SPARKLER Brickworks Ciderhouse Rosé Cider  LCBO 625236, 473 mL, $3.40

Since cider and rosé are both hugely popu- lar, why not combine the two? This prettily pink craft cider marries raspberry and blueberry juice with cider made fromOn- tario heritage apples. The result is a light- tasting beverage that’s refreshing and dry. An ideal pour for a holiday brunch, it pairs well with quiche—and even crème brûlée.

OUT OF AFRICA Starr White Rum LCBO 547653, $49.95 While the red, Christmas-tree-shaped bottle couldn’t get any more festive, the contents are truly noteworthy. This smooth white rum is 100 per- cent African: distilled on the island of Mauritius with packaging created in South Africa. Its flavours reflect its African roots; look for notes of cherry and cardamom plus hints of citrus, nutmeg, vanilla and cinnamon.

Umberto Cesari Liano Sangiovese/Cabernet Sauvignon VINTAGES 225086, $27.95 A November 24 release has this premium Italian red timed right for holiday shopping, while its price lets you please the wine-lovers in your life without breaking the bank. A big wine with hints of oak and mocha, supple tannins, and flavours of cherry and fig, it’s wonderful with steak or for a laid-back evening with good friends. MARK YOUR CALENDAR

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WHAT ’ S NEW

Brewers Cold Hard Coffee LCBO 553206, 296 mL, $3.00 A BRAND-NEW BREW

From a craft distillery in Oakville, Ont., comes a ready- to-drink hard coffee in a handy- dandy can. A lightly carbon- ated combo of freshly brewed coffee and Brewers’s own Tof- fee Hammer Moonshine (made with real English toffee), this dairy-free beverage contains one-third the caffeine of a regu- lar cup of joe. Perfect for a con- versation-starting digestif or an adults-only festive brunch.

GIFTING LOCKED UP The Prisoner VINTAGES ESSENTIALS 104299, $49.95

Just in time for the holidays, this Vintages customer favourite is a new premium Essential. The Cali- fornia blend of Zinfandel, Cabernet Sauvignon, Petite Sirah, Syrah and Charbono results in a luscious wine with aromas of cherry, fig, chocolate and cloves, and flavours of berry, pomegranate and vanilla. Give to— or pour for—someone special.

Magnotta Cabernet Sauvignon Venture Series VQA LCBO 574541, $14.95 If prime rib is on your holiday menu, this cool-climate Cabernet Sauvignon should be on the table. Elegant and restrained, it exhibits classic flavours of dark berries and cedar. And there’s an added feel-good factor; Magnotta will donate a portion of the proceeds to help establish a Lyme disease research lab at the University of Guelph. HOLIDAY MUST‑HAVE

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Windy Isle, Canoe Lake Algonquin Park

TM

100% CERTIFIED • HANDCRAFTED

muskokaroastery.com

IT’S THE MOST WONDERFUL TIME OF THE YEAR FOR DECORATING, ENTERTAINING, GIFTING—AND TREATING YOURSELF! MUST -HAVES BY BRENDA MORRISON  •  PHOTOGRAPHY BY VINCE NOGUCHI

TAKE YOUR PICK Retro-style 4-inch Metallic Frill Picks ($8, pack of 24), new from Simply Baked, add instant flair to food and drinks: skewer cocktail garnishes or set out for guests to help themselves to olives, meatballs and other bite-size morsels. Available at Cookery (Toronto, 647•478•3873, cookery-store.ca).

WINTER WONDERLAND Haute for the holidays, these Festive Tree LED Glass Snow Domes ($24.99, 8 inches high x 4 inches in diameter) glow with a shimmering tree in either green, champagne or silver. Keep out all season on the dinner table, switching on the battery-operated lights at mealtimes. For retailers, call 800•363•7608.

SOLDIER ON! Welcome the holiday season into your home by setting these charm- ing wood nutcrackers from Creative Co-op ($35 each, three designs, 10 inches high) in your foyer. Paint, embellish or leave as they are— standing on guard, ready to greet guests. Available at Kendall & Co. (Toronto, 416•363•9914, shop@kendallandco.ca).

FOR FESTIVE FOODIES

We love these delightful felt food and drink ornaments ($15 each, drakegeneralstore.ca). Choose from 18 designs, including (but not shown) a can of maple syrup, a box of Timbits and a bag of chips—the more, the merrier!

MERRY & BRIGHT It’s smart to have a few extra items on hand for hostess gifts or in case friends drop by with unexpected presents. Inside each of these festive reusable cotton bags is a 7-oz Fresh Fir-scented candle ($32.95). Choose from six different bag designs. Available at Bradshaws (Stratford, 844•271•6281, bradshawscanada.com).

HOLIDAY SPIRITS An exceptional gift for any mixologist, the Alkemista ($89, 950-mL vessel) is designed to infuse vodka, gin, whisky and other spirits with custom blends of fruits, spices, herbs, botanicals or even choco­ late. Ideal for creating one-of-a-kind spirits and for gifting to kindred spirits. Available at shopAGO (Toronto, 416•979•6610, shop.ago.ca).

ONE-HIT WONDERS

Worried about your good walnut board getting scratched or acci­ dently leaving it behind at a party? Offering peace of mind, compost­ able Balsa Wood Cheese Boards ($19.99 per package) are a single- use solution for presenting char­ cuterie, appetizers, cookies and more. Available in five sizes, rang­ ing from 2 x 4 inches (10‑pack) to 8 x 12 inches (2‑pack) at Jill’s Table (London, 519•645•1335, jillstable.ca).

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

BY ERIC VELLEND  •  PHOTOGRAPHY BY VINCE NOGUCHI

From red-hot multi-cookers to cold-press juicers, we’ve got the best countertop appliances to give the foodie in your life.

FOR: Just about anyone who doesn’t own one already.

GOING TO POT It steams, it sautés, it braises—some multi-cookers even make yogurt. Also known as an Instant Pot (from $109.95, amazon.ca), the original is the most beloved brand. Its biggest advantage over a traditional slow cooker is the pressure- cooker setting, which locks in steam and forces water into food faster, making quick work of dried beans, whole grains and tougher cuts of meat. Under pressure, it will whip up comforting, cold-weather dishes in less than half the time it would take on the stovetop. It’s not perfect—the sauté function is not as efficient as browning in a skillet, and sauces often have to be reduced at the end to intensify flavours—but it’s a terrific machine for the harried home cook.

FOOD & DRI NK HOLIDAY 2018 29

TREND SPOTT ING

An air fryer is not a fryer, per se; it’s a mini-convection oven that rapidly circulates hot air around food yielding crisp, golden results without as much oil as deep-frying or the hazards that come with it. Whether you’re making wings, french fries or coconut shrimp, it makes healthier pub fare at home. Philips (from $249.99, canadiantire.ca) makes a few compact models, and if you want to upgrade your toaster oven, Cuisinart AirFryer Convection Oven ($299.99, thebay.com) has an uncommonly large capacity. Frying High

FOR: Parents with school-age children or university students.

FOR: The coffee geek who has almost everything.

Looking like something out of a mad scien- tist’s lab, a siphon coffee maker heats water in a lower chamber, which sends it into an upper chamber by vapour pressure. There it mixes with coffee grounds and gets sucked back through a filter by vacuum pressure. In addition to making a superior cup, the process will bring a bit of theatre to your next brunch. Hario from Japan makes a number of old- school siphons (from $109, amazon.ca) or for a more user-friendly process, try the KitchenAid Siphon Coffee Brewer ($299.99, cookstore.ca). STRANGE BREW

COOK LIKE A PRO How does a fancy restaurant cook meat so perfectly? There is a good chance it was done with an immersion circulator (a.k.a. sous vide). Invented in the early ’70s, sous vide is a method for cooking sealed food slowly and gently in a hot water bath yield- ing consistently moist, even and tender results. Most immersion circulators—from brands like Anova Culinary (from $169.99, anovaculinary.com) and Sansaire ($269.99, thebay.com)—now clip onto a large pot, and are small enough to stow away in a utensil drawer. While sous vide takes time and often requires searing before serving, you’ll never overcook a steak or chicken breast again.

FOR: Foodies who like to play chef on weekends.

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Featured: Roasted Red Pepper, Sweet Potato Feta soup. Visit our site for more great recipes!

P

is moment Experience our imported PDO Greek barrel aged feta cheese made with fresh sheep and goat milk. This Canadian Grand Prix finalist acquires its rich and distinct peppery taste through aging and curing in oak barrels. Use to enhance a dish or simply enjoy on its own.

Other great products and recipes at krinos.ca

TREND SPOTT ING

Cool Beans Instead of pouring hot coffee over ice, java aficionados are starting their cold brew with cold water, which creates a smoother cup. If you have the pa- tience and foresight, the KitchenAid ($149.99, kitchenaid.ca) cold brew coffee maker slowly steeps grounds overnight for a big batch that can be poured from a convenient spout. If you can’t think that far ahead, the Cusinart ($169.99, thebay.com) can pump out a cup in as little as 25 minutes.

FOR: Health nuts and anyone on a plant- based diet.

FOR: Anyone who enjoys iced coffee.

The cold-pressed juice craze can now be enjoyed at home with the next generation of juicers. Instead of pulver- izing produce through a fast moving blade, slow (a.k.a. masticating) juicers crush, squeeze and strain. This process yields up to 10 percent more juice, and because there is no heat build-up, it won’t destroy any of the nutrients or enzymes. Yes, these juicers are slower than the traditional centrifugal juicer, but they’re also a lot quieter. Aicok (from $149.99, amazon.ca) makes a few popular models, and Breville just intro­ duced The Big Squeeze Slow Juicer ($599.99, thebay.com). NICE AND SLOW

Professional bakers and pastry chefs depend on the accuracy of scales for consistent breads and sweets. Now that baking books are increasingly listing measurements in both volumes and metric weights, Canadians are finally coming around to the precision of kitchen scales. Beyond baking, scales also come in hand for portioning meatballs, and evenly dividing dough and bat- ters. Both OXO (from $39, amazon.ca) and Escali (from $59.99, cookstore.ca) make slim reliable models that can be stored just about anywhere. Once you discover the joys of a digital scale, you’ll wonder how you lived without it. WORTH ITS WEIGHT

FOR: Home bakers and any science-minded cooks.

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A G I F T S O U R C E D E N T I R E L Y I N F R A N C E

F O R A C H A R A C T E R A L L I T S O W N

SIP RESPONSIBLY. ©2018. GREY GOOSE, ITS TRADE DRESS AND THE GEESE DEVICE ARE TRADEMARKS. VODKA 40% ALC. BY VOL. DISTILLED FROM FRENCH WHEAT.

h e r e t h e b u b b l e s t a k e y o u

G o

LCBO item #577130

Let’s go!

M I X I N G T O O L S E T • 3 P I E C E B R A S S •

CON U N D R UM AERATOR DECANTERS

Pouring in or out, the natural curves gently disperse the wine providing superior aeration. Full & half bottle sizes available; 375ml or 750ml.

• Solid wood handles • Stainless steel with brass-plated finish • Two-sided jigger for measuring from 1-2 oz • Hawthorne strainer separates ice after mixing • Long 10.6”(27 cm) spoon is great for mixing in tall cocktail shakers & pitchers • Includes strainer, spoon, jigger & storage box

B a r t e n d e r s • C O L L E C T I O N •

CRAFT BEER G L A S S E S

ONTHE ROCK F I N A L TOU C H ® 1 0 P C . WH I S K E Y D E C A N T E R S E T

A slight hand movement rolls the ice ball around the bottom ROCK peak, which evenly cools your favourite scotch, whiskey or liquor to perfection. Fill the included silicone moulds to the fill line and put in the freezer to make a single 2”solid ice ball that outlasts traditional ice cubes.

Help bring out the colour, aroma, carbonation and palate / body of craft beers with this glass. The V-shaped bowl provides enhanced aromas and the flared rim contours perfectly to the lips enhancing flavours. The unique shape and capacity of these glasses allow plenty of room for a generous head of foam.

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

E N J OY WH I S K E Y F OU R WAYS

CAESAR CO C K TA I L S E T S

Enjoy your next Caesar or Bloody Mary with a variety of different sets from Final Touch®. This set includes 2 glasses with recipe on glass, stainless steel rimmer with juicing lid & measuring jigger.

ROCK ROLLER GLASS WITH CHILLING BALLS No Dilution

NEAT WHISKEY GLASS Straight Up

TASTING WHISKEY GLASS Savour

ON THE ROCK GLASS WITH 2” ICE BALL On The Rocks

C O C K T A I L M I X I N G S E T • M U L T I  F U N C T I O N B R A S S •

P O U R

AEROFLASK TM D E S I G N E D F O R T R AV E L

With a design influenced from an airplane wing, the AeroFlask TM is the ideal companion for transporting carry-on liquor while traveling. Built-in silicone funnel & 3.4 oz (100 ml) capacity.

S T I R

S T R A I N

SET INCLUDES

• Strainer with built-in 2 oz (60 ml) jigger • Mixing spoon with built-in 1 oz (30 ml) jigger • 13½ oz (400 ml) glass Yarai mixing pitcher • 2 non-slip or drip silicone caps that prevent drips after measuring

B a r t e n d e r s • C O L L E C T I O N •

J I G G E R E N D  C A P S

AGAVE TE Q UILA L I QUO R D E C A N T E R Serve and savour your favourite tequila from our Agave plant inspired decanter. All-natural 100% Portuguese cork stopper included for a tight seal. Holds up to 850 ml and ideal for a standard 750 ml (25 oz) bottle of Tequila.

T I T A N I U M R E I N F O R C E D dura SHIELD TM

F I N A L TOU C H ®

F I N A L TOU C H ®

L E A D  F R E E C R Y S TA L

L E A D  F R E E C R Y S TA L

COUPE COCKTAIL GLASSES

COPA DE BALON GIN GLASSES The essential glass for serving gin cocktails! This handmade glass with large bowl comfortably holds a 13.5 oz / 400 ml cocktail, with plenty of room for ice. Made fromTitanium reinforced DuraShield TM lead-free crystal to provide a durable, truly lightweight crystal with elevated brilliance.

Traditionally used for Champagne, these glasses have become a trendy choice for serving cocktails. The handmade, shallow bowl helps highlight the colour of cocktails and holds 10 oz / 300 ml each. Made fromTitanium reinforced DuraShield TM lead-free crystal to provide a durable, truly lightweight crystal with elevated brilliance.

TASTING & EN J OYING RUM T WO WAY S 1. RUM ROLLER GLASS  Enjoy mixed rum drinks with 2 rolling stainless steel chilling balls that provide zero dilution. 2. RUM TASTER GLASS  Perfectly designed for rum, this glass helps you to taste and discover the complexity of fine aged rums.

For more information & where to buy these products scan this QR® Code or visit this link: http://bit.ly/2N4KI9O

P R O U D LY CANADIAN B R A N D

A LWAYS F I N A LTOU C H . COM

YOUR FAVOURITE SAUVIGNON BLANC

W R A P P E D for the H O L I D A Y S

SAVE $ 3 00 LIMITED TIME HOLIDAY OFFER Available in vintages at the LCBO

*Offer available December 3, 2018 - January 6, 2019. Holiday bottle may not be available in all stores. Quantities limited – while supplies last. Please enjoy our wines responsibly.

FOOD  FLAVOURS

HAZELNUTS THOSE EXTRA HAZELNUTS YOU’VE GOT IN THE PANTRY LEND STAR POWER, CRUNCH AND COMPLEXITY TO THESE MOUTH-WATERING MAINS, SIDES AND DESSERT. BY ESHUN MOTT  •  PHOTOGRAPHY BY ROB FIOCCA

TOASTED HAZELNUT & DARK CHOCOLATE BUTTER CRUNCH recipe on page 204

FOOD & DRI NK HOLIDAY 2018 39

FLAVOURS  HAZELNUTS

Hazelnuts are the fruit of a tree native to North America, Europe and Asia. The European varieties produce larger nuts with thinner shells than our native species and are the ones used for commercial crops. Turkey is the world’s largest producer of hazelnuts, and Italy’s Ferrero SpA (of Nutella fame) is the largest consumer of hazelnuts worldwide.

European hazelnut species are less hardy than our na- tive varieties and are susceptible to blights when grown in other regions, but there has been suc- cess with hybrids in the milder regions of North America such as Oregon and Washington, and there is an invest- ment in trials of this lucrative crop in Ontario, Serbia, Chile, Australia and South Africa. Buy Look for hazel- nuts with smooth glossy shells and no cracks. Shake them to make sure they don’t rattle (a sign that they are old and have dried out). Shelled hazelnuts should look plump and smell fresh. Use shelled nuts within a month of purchase, or wrap well and store in the freezer for up to a year.

PHOTO ©iSTOCK.COM/REPUBLICA

Flavour Matches On their own, roasted salted hazelnuts make a delicious snack, but they also pair well with lots of flavours. In the sweet realm, the combination of chocolate and hazelnut reigns supreme, but hazel- nuts are also great with caramel, coffee, coconut, bananas, peaches and berries. They go beautifully with the flavour of whole grains like oats. And on the savoury side, their rich flavour is a great foil for green vegetables such as beans, Brussels sprouts, spinach and lettuces or as a complement to squash, poultry and bacon.

How to Roast Bake hazelnuts on a baking sheet at 350°F (180°C) for 10 to 15 minutes or un- til they are lightly golden and skins have split (watch carefully as they can go from perfect to over-roasted pretty quickly). Pour nuts from baking sheet onto a clean kitchen towel and fold it over the nuts. Allow nuts to steam for a few minutes then rub vigorously between the two lay- ers of towels to loosen skins. Don’t worry if some skin remains stuck to the nuts.

HEALTH PROPERTIES HAZELNUTS ARE HEALTHY! THEY CONTAIN MORE FOLATE THAN ANY OTHER NUT AND ARE ONE OF THE ONLY NUTS TO CONTAIN VITAMIN A (A NATURAL ANTIOXIDANT WITH CANCER- PREVENTION PROPERTIES).

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FLAVOURS  HAZELNUTS

ROASTED CAULIFLOWER AGNOLOTTI WITH GARLIC, ANCHOVIES & HAZELNUTS recipe on page 204

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FLAVOURS  HAZELNUTS

Delicious seared scallops are within your grasp. Look for “dry-packed” scallops wherever possible, and the extra step of salting and blotting will help remove any excess liquid. Preserved lemon peel in the gremolata adds a special note if you have it on hand, otherwise fresh lemon zest works just fine. ¼ cup (60 mL) roasted, skinned hazelnuts ¼ cup (60 mL) coarsely chopped parsley 2 tsp (10 mL) finely chopped preserved lemon peel or fresh lemon zest 1 tsp (5 mL) finely chopped garlic 3 tbsp (45 mL) extra virgin olive oil, divided Salt and freshly ground pepper 12 large sea scallops, ideally dry-packed, side muscle removed, about 14 oz (395 g) 1 to 2 tsp (5 to 10 mL) canola oil 1 tbsp (15 mL) freshly squeezed lemon juice 1 Combine hazelnuts, parsley, preserved lem- on, garlic and 2 tbsp (30 mL) olive oil in a mini food processor and process until everything is finely chopped. Add remaining 1 tbsp (15mL) olive oil and season with salt and pepper to taste. Set aside. 2 Season scallops with a total of about ¾ tsp (4 mL) salt on all sides and place on a paper- towel-lined plate. Let stand in the refrigerator for 15 minutes, then pat thoroughly dry. If scal- lops have exuded a lot of liquid, re-season lightly with salt. 3 Divide gremolata between 4 serving plates. 4 Heat a large steel or cast iron pan on high heat. Add just enough canola oil to coat the bottom of the pan and continue to heat until oil just begins to smoke. Add scallops, flat-side down, spacing them out as far as possible, and cook without moving them for 2 to 3 minutes or until they are deeply browned. Turn scallops and cook for 1 minute longer or until scallops are just lightly browned on the second side. You don’t want the scallops to cook completely through. Transfer scallops to prepared serving plates and sprinkle with fresh lemon juice. Makes 4 small servings

PAN-ROASTED SCALLOPS WITH HAZELNUT GREMOLATA

WHAT TO SERVE Oyster Bay Pinot Grigio VINTAGES ESSENTIALS 326090, $19.95 Anselmi San Vincenzo VINTAGES ESSENTIALS 948158, $17.95

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A bold fus i on of c ampf i re smok i ness

& toffee sweetness

glenfiddich.ca SKILFULLY CRAFTED . ENJOY RESPONSIBLY . Glenfiddich ® Single Malt Scotch Whis k y is a r egist er ed t r ademark of Wil l iam G r ant & Sons Ltd.

FLAVOURS  HAZELNUTS

WINTER TOMATO, CHÈVRE & HAZELNUT TART

1 Preheat oven to 425°F (220°C) 2 Place hazelnuts in the bowl of a food pro- cessor and pulse until they are mostly ground. Add flour, salt and sugar to food processor and pulse until hazelnuts are very finely ground. Add butter, and pulse for about 10 seconds or until mixture resembles coarse meal. Sprinkle vinegar and 1 tbsp (15 mL) ice water over mix- ture and pulse until it just begins to hold to- gether, adding remaining water as needed to make a dough that forms a ball without being sticky. Wrap in plastic wrap and refrigerate for about 1 hour or until firm. 3 While pastry is chilling, gently combine cocktail and cherry tomatoes with olive oil, thyme and garlic and season with salt and pepper. Pour out onto a large parchment-lined baking sheet and turn tomatoes so they are skin-side down. Roast for 35 to 40 minutes or until tomatoes have shrivelled but are still very juicy and the liquid around them has just begun to caramelize. Remove from oven and reserve. Refrigerate if making a day ahead. 4 Roll dough out on a lightly floured surface to a circle about 13 inches (33 cm) in diameter. Fit pastry into a 10-inch (25-cm) fluted tart pan with a removable bottom. Prick the bottom

Cherry and cocktail tomatoes taste good even in the depths of winter if you roast them with garlic and herbs. The hazelnut pastry is rich and delicate. Roast the tomatoes and bake pastry up to a day early, then warm the tart at 350°F (180°C) for 10 minutes before serving. PASTRY ⅓ cup (80 mL) toasted, skinned hazelnuts 1 cup (250 mL) all-purpose flour ¼ tsp (1 mL) salt ¼ tsp (1 mL) sugar 1 tbsp (15 mL) apple cider vinegar 1 to 2 tbsp (15 to 30 mL) ice water FILLING 1 lb (455 g) cocktail size or Campari tomatoes, quartered though the stem end 1 pint (approx. 300 g) cherry tomatoes, halved through the stem end 2 tbsp (30 mL) olive oil ½ cup (125 mL) cold unsalted butter, cut into pieces, plus extra for greasing

of the pastry with a fork and put pan into the freezer for 15 minutes or until it is solidly frozen. 5 Heat oven to 350°F (180°C). Place frozen tart shell (in pan) on a baking sheet. Line with a lightly buttered sheet of foil and fill with pie weights or dried beans. Bake for 25 minutes or until the pastry has set. Remove weights and foil and bake for 15 minutes longer or until pastry is lightly browned all over and cooked through. 6 Let pastry cool slightly (if made a day ahead, rewarm slightly in oven), then crumble in goat cheese. Use an offset spatula to carefully spread goat cheese evenly (pastry is fragile). Sprinkle with Parmesan. Use a rubber spatula to transfer tomatoes evenly onto tart. Sprinkle with microgreens if desired. Serve warm or at room temperature. Makes 6 to 8 servings WHAT TO SERVE Ruffino Chianti Classico Reserva Ducale DOCG LCBO 45195, $25.95 Hidden Bench Estate Pinot Noir VQA VINTAGES ESSENTIALS 274753, $31.95

1 tbsp (15 mL) chopped thyme 2 tsp (10 mL) chopped garlic Salt and pepper

5 oz (140 g) goat cheese log, at room temperature ¼ cup (60 mL) finely grated Parmesan cheese Spicy microgreens for garnish (optional)

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$ 13 95

UNLOCK THE NEXT LEVEL.

Please enjoy responsibly. LCBO# 6287214

UNCORK EXTRAORDINARY

P R O S E C C O S U P E R I O R E D O C G

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Santa Margherita Wines santamargheritawines

CAMPAGNAFINANZIATAAISENSI DELREG.UEN.1308/2013

CAMPAIGNFINANCEDACCORDING TOEUREG.NO.1308/2013

DRINK  SEASONAL

Fireside SIPPERS

BY CHRISTOPHER ST. ONGE  •  PHOTOGRAPHY BY ROB FIOCCA

LEAN BACK AND RELAX WITH THESE SIMPLE SEASONAL NIGHTCAPS — THE PERFECT ENDNOTES TO A FULL DAY OF HOLIDAY ACTIVITIES.

Midnight MUSE Vanilla-scented Galliano ( LCBO 217067, 375 mL, $17.85) and honey take a sweet Irish spin in a nightcap that’s special enough for the holidays. Be sure to shake well—not only does it help dissolve the honey, it takes the edge off the whiskey. 1 In a cocktail shaker filled with ice, combine 2 oz Irish whiskey, ½ oz Galliano, and 1 tsp (5 mL) wildflower honey. Shake for 15 seconds to dissolve honey and strain into a rocks glass over 1 large ice cube. Garnish with

a lemon twist. Makes 1 drink

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SEASONAL  FIRESIDE SIPPERS

Havana SPICE Havana Club 7 ( LCBO 53140, $35.45) is undoubtedly gorgeous rum, tasting of caramel and demerara sugar. The vermouth, the ginger liqueur and the scent of orange gild the lily here. 1 In a rocks glass filled with ice, combine 1 oz Havana Club 7, 1 oz sweet vermouth, ½ oz Canton Ginger Liqueur ( LCBO 157917, $50.55) and an orange slice. Stir to combine. Makes 1 drink

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Choose from a curated selection of special holiday gifts. Gift Artfully Design-inspired items to take your entertaining to the next level. Proceeds from all purchases directly support the AGO and arts and culture in Canada.

The Swiss-designed MELIOR Vodka & Dry Martini Set from bodum is inspired by nature’s most beautiful and functional materials. Price $80

Shop in-store and online shop.ago.ca

@shop.ago #AGOToronto

SEASONAL  FIRESIDE SIPPERS

40 WINKS Montenegro Amaro ( VINTAGES 601484, $27.80) is a bitter digestif that works beautifully when paired with ruby port, the two playing off one another to great effect. Luxardo makes the best maraschino cherries—you can find them easily online or at shops specializing in cocktail paraphernalia. 1 In a cocktail shaker filled with ice, combine 1½ oz ruby port, and ½ oz each brandy and Montenegro Amaro. Stir until well chilled and strain into a coupe. Garnish with a maraschino cherry. Makes 1 drink

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everlasting trends marble stone granite onyx ceramic quartz mosaic montreal quebec brossard toronto vaughan mississauga detroit new york ciot.com

SEASONAL  FIRESIDE SIPPERS

Nutty NOG You either love eggnog or you don’t. For those who do, this is Christmas in a glass, the chocolate and hazelnut flavours perfectly complementing the nutmeg in the nog. 1 To a tall glass add ⅔ cup (150 mL) chilled eggnog, 1 oz white crème de cacao and ½ oz Frangelico ( LCBO 169441, $29.30). Stir to combine and garnish with a pinch of cocoa

nibs or powder. Makes 1 drink

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1330 Castle eld Avenue

Phone 416 961-2929

www.scavolinitoronto.com

Photo by Whitney Heard Photography

Add some sparkle to your holidays with family, friends and Trius .

triuswines.com

Want to make the holidays extra special? Come celebrate at Trius Winery and Restaurant in Niagara-on-the-Lake 1.800.582.8412

FOOD  SEASONAL

If you’re new to hosting and want to throw a dinner party before your friends leave town for the holidays, this easy menu makes it all doable, with flair. does it E A SY BY LUCY WAVERMAN • PHOTOGRAPHY BY JAMES TSE

Salad Bar with Two Dressings & Cheese Fennel Scones recipes on page 237

FOOD & DRI NK HOLIDAY 2018 55

SEASONAL  EASY DOES IT

Chicken becomes golden and moist when cooked by this method. Use a cocotte (a heavy stove-to-oven-to-table casserole). If you don’t have a cocotte, brown in a skillet and transfer to a covered baking dish. This method usually takes 5 to 10 minutes longer in the oven. Serve with mashed potatoes and a green vegetable. If you don’t like our vegetable combination, use whatever roots you like. White turnip, Jerusalem artichokes and cipollini onions are another successful combination. Just make sure they are cut into similarly sized pieces to ensure even cooking. Chicken en Cocotte

1 tbsp (15 mL) chopped fresh rosemary or 1 tsp (5 mL) dried 1 tbsp (15 mL) soy sauce 1 Preheat oven to 400°F (200°C). 2 Peel vegetables and cut into pieces or sticks 1 x 2 inches (2.5 x 5 cm). 3 Season chicken with salt and pepper. Heat butter in a Dutch oven or ovenproof casserole over medium heat. Brown chicken breast-side down until golden, about 3 minutes. Turn on its side and brown another 3 minutes. Repeat with remaining 2 sides. Remove chicken to a dish and drain off all but 2 tbsp (30 mL) fat from pan. 4 Add vegetables into casserole and sauté un- til beginning to brown, about 5 minutes. Add stock, rosemary and soy sauce and bring to boil. 5 Return chicken to pan, breast-side up. Cover and bake for 45 minutes. Uncover and continue

to cook until skin is crisp and juices are clear, 10 to 15 minutes longer. 6 Remove chicken from pan to carving board and cover with a tea towel to keep warm. Place vegetables in a serving dish. Skim fat from casserole and bring sauce to boil to combine flavours. Season with salt and pepper to taste. Carve chicken into 4 servings and serve with vegetables and sauce. Serves 4

1 lb (455 g) rutabaga, about ½ large ½ lb (225 g) parsnip, about 3 medium ½ lb (225 g) carrots, about 6 medium 3½ lb (1.6 kg) whole chicken Salt and freshly ground pepper 1 tbsp (15 mL) butter 1 cup (250 mL) chicken stock

WHAT TO SERVE Louis Latour Pinot Noir LCBO 69914, $23.95 Château des Charmes Barrel Fermented Chardonnay VQA LCBO 81653, $14.95

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