LCBO Food & Drink Holiday 2018

5 Using a paring knife and a small spoon, core apples leaving bottoms intact; fill with walnut mixture. Arrange in an 8 x 8-inch (20 x 20-cm) baking pan; pour remaining ½ cup (125 mL) water into bottom of pan. Cover loosely with foil (don’t seal) and bake for 45 minutes. Re- move foil and cook another 10 minutes. Serve warm with remaining caramel and scoops of vanilla ice cream, if desired. Serves 4

Salt and freshly ground black pepper 2 lbs (905 g) Yukon gold potatoes, quartered lengthwise 2 tbsp (30 mL) olive oil 1 To make brine, set aside 4 cups (1 L) water. Combine all remaining ingredients in a large pot; stir to dissolve salt and bring to a boil. Remove from heat, add reserved water and pour into a large resealable plastic bag. Chill for 1 hour in fridge. 2 Add pork roast to brine, removing as much air as possible before resealing. Place in fridge and brine roast for 8 to 10 hours. 3 Meanwhile, combine rye and maple syrup in a small pot; bring to a boil and reduce by half. Cool to room temperature; stir in Dijon. Using a food processor or spice grinder, coarsely grind spruce; add to Dijon mixture along with garlic, ½ tsp (2 mL) salt, and ¼ tsp (1 mL) coarsely ground black pepper (refrigerate mix- 5 Remove pork from brine and pat dry; discard brine. Arrange roast in roasting pan on a rack, fat-side up. Spread mustard mixture over fat and exposed flesh, pressing to adhere. 6 Roast for 15 minutes; reduce oven temper­ ature to 325°F (160°C) and cook 30 minutes longer. 7 Toss potatoes with olive oil and season with salt and pepper. Arrange around roast and re- turn to the oven for 1½ hours longer, turning potatoes halfway through, until roast registers 140°F (60°C) on a thermometer. 8 Let pork rest for 15 minutes before carving and serving with potatoes. Serves 6 ture if not using within an hour). 4 Preheat oven to 400°F (200°C).

BAKED APPLES WITH CEDAR CARAMEL

WHAT TO SERVE Baileys Vanilla Cinnamon LCBO 392308

Every once in a while, while testing recipes for Food & Drink , I find that something turns out so well I can’t imagine having it any other way. The cedar-infused caramel here is just such a thing. Drizzled over classic baked apples it’s a revelation and a locavore’s dream. 1 cup (250 mL) whipping cream 2 tbsp (30 mL) loosely packed dried cedar 1 cup (250 mL) sugar ¾ cup (175 mL) water, divided ¼ tsp (1 mL) salt ½ tsp (2 mL) vanilla extract ½ cup (125 mL) chopped toasted walnuts ⅓ cup (80 mL) raisins ¼ tsp (1 mL) ground cinnamon Pinch ground nutmeg 1 In a small pot over medium heat, combine whipping cream and cedar; bring to a boil, re- duce to low, cover and simmer for 10 minutes. Strain cream; discard cedar. Set cream aside. 2 In a medium pot over medium heat, combine sugar and ¼ cup (60 mL) water. Stir until sugar is dissolved; continue cooking without stirring, washing down the side of the pot with a wet pastry brush from time to time to prevent crys- tallization, until syrup is amber. Remove from heat, pour reserved cream into pot (mixture will vigorously steam and sputter). Add salt and vanilla extract; stir until smooth. (Caramel may be made 5 days in advance and refriger- ated until ready to use. Gently warm before using.) 3 Preheat oven to 375°F (190°C). 4 In a small bowl, combine walnuts, raisins, cinnamon and nutmeg. Add ¼ cup (60 mL) caramel and the butter. Stir to bring together. 3 tbsp (45 mL) melted butter 4 medium Honey Crisp apples Vanilla ice cream to serve (optional)

$30.95 In a truly memorable medley of flavours, this cream liqueur brings intense vanilla into play with sweet baked apples and caramel. Vanilla acts as a bridge to fully integrate the cedar notes. Mill Street Cobblestone Stout LCBO 312850, 440 mL $3.25 A fine stout is a wonderful pairing for desserts. With notes of roasted coffee, chocolate and caramel, Cobble- stone pairs brilliantly with the baked apples.

MAPLE & SPRUCE PORK ROAST

New spruce branch growths are known as spruce tips. They are available fresh for a few short weeks every spring. Off-season, dried spruce tips can be used much like any other dried herb. They have a mild piney flavour, a hint of citrus and a surprising sweetness. BRINE 8 cups (2 L) water, divided 1 head garlic, cut in half to expose cloves 6 bay leaves ½ cup (125 mL) loosely packed dried spruce tips 1 cup (250 mL) maple syrup 1 cup (250 mL) kosher salt 1 tbsp (15 mL) whole black peppercorns 1 tbsp (15 mL) lightly crushed coriander seeds 1 length orange peel, pith removed, 6 inches (15 cm) 6-bone pork rib roast, about 4 lbs (1.81 kg)

WHAT TO SERVE Montecillo Rioja Reserva LCBO 621003

$17.95 The fruit flavours of the wine along with the herbal component and light tannins will complement the pork roast quite well. Featherstone Cabernet Franc VQA VINTAGES ESSENTIALS 64618 $19.95 Ontario Cab Franc has medium body, which is ideal when pairing with pork. Toasty and chocolatey notes join with the flavours of maple in the dish to create a harmonious food and wine experience.

¼ cup (60 mL) rye whisky 1 tbsp (15 mL) maple syrup ½ cup (125 mL) grainy Dijon ½ cup (125 mL) loosely packed dried spruce tips 2 cloves garlic, finely chopped

SHOP ONLINE AT LCBO.COM

224  FOOD & DRI NK HOLIDAY 2018