LCBO Food & Drink Holiday 2018

4 Preheat the oven to 325°F (160°C). Line 2 bak- ing sheets with parchment paper. 5 On a lightly floured surface, roll the dough to a ⅛- to ¼-inch (3- to 5-mm) thickness. Using 3 cookie cutters of graduating size, cut out an even number of cookies in each size and place about 1 inch (2.5 cm) apart on the baking sheets. (Dough scraps can be gathered, chilled and re-rolled). Place the sheet of cut-out cook- ies in the refrigerator for 10 to 15 minutes, then bake on the middle rack just until dry and golden brown on the bottom, about 12 to 15 minutes. Cool on a wire rack. The cookies can be baked 1 day ahead and stored at room temperature in an airtight container. 6 For the white chocolate cream filling, place the whipping cream in a small saucepan. If using the vanilla bean, cut it in half length- wise and scrape the black seeds into the cream. Add the vanilla pod then bring the cream to a boil. Cover and steep for 30 minutes. Bring the cream back to a boil then strain it over the white chocolate. If you’re not using the vanilla bean, simply bring the cream to a boil and pour it directly into the white chocolate. Stir with a whisk until the mixture is completely smooth. Refrigerate at least 4 hours or overnight. 7 In the bowl of an electric mixer fitted with the whisk attachment, whip the white choco- late cream to stiff peaks. Be careful not to over- whip or the cream will become grainy. Trans- fer the cream to a piping bag fitted with a star tip and begin building the cakes—pipe small mounds of cream onto the largest cookies, top them with the middle-sized cookies, followed by the smallest ones. Pipe 1 mound of cream on the top cookie. Once assembled, the cakes can be refrigerated for 4 hours. Remove from the fridge about 30 minutes before serving. Sprinkle green sanding sugar overtop, if using. Makes 12 or more cookie cakes depending on the size $39.95 This whisky has been aged in oak and had its colour removed. The result is an ultra-smooth whisky with va- nilla and white chocolate notes. Whisky and shortbread is a classic match that will impress your guests. Osborne Santa Maria Cream Sherry LCBO 31120 $14.00 The cream in the name of this sherry refers to its style, but there is no dairy in this fortified wine—notes of raisin and brown sugar along with hints of toasted nuts make this an ideal sipper alongside these delectable cakes. WHAT TO SERVE White Owl Whisky LCBO 194878

$24.95

in praise of glaze from page 89

1 In a small saucepan, whisk together vinegar, jam and orange juice. Bring to a boil over me- dium-high heat. Reduce heat to medium and boil gently, stirring often, until mixture has reduced to about 1 cup (250 mL) and is jam- like but still a little loose, 15 to 20 minutes. 2 Remove from heat and stir in olive oil and orange zest. Set aside to cool slightly. 3 Roast turkey following your favourite meth- od. Thirtyminutes before turkey is ready, spoon and spread one-third of glaze over breast, legs and wings. Roast for 15minutes, then spoon and spread with a further one-third of glaze. 4 When ready, remove turkey from oven, then spoon over remaining glaze. Let stand for at least 15 minutes before carving. Makes about 1 cup (250 mL); enough for one 15- to 18-lb (6.8- to 8.16-kg) turkey

FIG, BALSAMIC AND ORANGE GLAZE

We love this glaze on traditional roast turkey, especially as the sticky drippings in the roast- ing pan make the best gravy. Simply deglaze the pan with some fruity white wine—Char- donnay is good—then add turkey stock and simmer down until the gravy is the consis- tency you like. Add a splash of cream, and season with salt and pepper to taste. Reduce the quantity of glaze for a smaller turkey, or refrigerate any leftovers to use later on roast chicken or pork. ¾ cup (175 mL) good-quality balsamic vinegar ¾ cup (175 mL) fig jam ⅓ cup (80 mL) orange juice 2 tbsp (30 mL) olive oil 1 tsp (5 mL) finely grated orange zest 15 to 18 lb (6.8 to 8.16 kg) turkey

WHAT TO SERVE Trius Sauvignon Blanc VQA LCBO 221804

$15.95

El Dorado Special Reserve 15 Year Old Rum LCBO 705418

$61.65

FOOD & DRI NK HOLIDAY 2018 229