LCBO Food & Drink Holiday 2019

LCBO Food & Drink Holiday 2019


The Holiday Issue


MAKE your dishes come true 1

From starters to sweets, the PC ® Insiders Collection ™ offers everything you need to host the party of the year, including the time to enjoy it.





PC ® Nashville-Style Hot Chicken Wings Blow everyone away with juicy wings tossed in Southern-inspired hot sauce and served with buttermilk ranch for dipping.


PC ® Butter Buffalo Cauli ower Bites Step up your entertaining spread with these tender, battered cauli ower bites that come with zesty Buffalo sauce for dipping.



PC ® Nashville-Breaded Shrimp Just toss these juicy shrimp with the included sweet and spicy hot sauce for a delicious glaze that will make mouths water.


PC ® Fine Chocolate Collection Eight varieties of luxurious lled chocolates, perfect for serving or gifting on any special occasion.



PC ® Organics Sea Salt Dark Chocolate Just the right touch of savoury sea salt offers the perfect contrast to smooth 70% dark chocolate in this organic treat.


PC ® Plant-Based Chocolate Chip Cookie Dough Rounds Bake a comforting batch of rich, chewy, vegan cookies in no time using our easy pre-portioned cookie dough.

Discover the collection at

® / TM

Trademarks of Loblaws Inc. 2019


Excerpted from Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly by Michael Olson. Copyright © 2019 Michael Olson. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.



It’s the season of celebrations, from big family feasts to smaller, more intimate gatherings. Looking for a perfect – and easy – way to kick off your holiday party?

Look no further than Chef Michael Olson’s Bacon Onion Tart with Balsamic and Tomatoes, a recipe found in his new cookbook Living High Off the Hog . Try bite-sized portions for a perfect appetizer, or slices for a starter course. This crowd pleaser might just become a family favourite. A few simple ingredients baked on a crisp pastry crust will have your guests wondering when you became a culinary genius. The secret? Balsamic glazed onions bring a rich, hearty flavor, and well, bacon just makes everything better.

For this and more tasty recipes, visit

Still looking for that perfect gift? Pick up Chef Michael Olson’s new cookbook Living High Off the Hog , available at all major book retailers.



At the LCBO, we’re commit ted to suppor ting the health and well-

being of all Ontarians. That ’s why we’re proud to par tner with

Diageo to bring you DRINKiQ, a helpful collection of facts and tips

for a safe holiday season. Eat, drink, and be merry—in moderation.

Visit to learn more.


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 1 , 2019 - January 4, 2020. Holiday bottle may not be available in all stores. Quantities limited – while supplies last. Please enjoy our wines responsibly. © 2019 Constellation Imports, Rutherford, CA USA



110 Let the Holidays Begin! By Amy Rosen

Make your outdoor tree-trimming or light- stringing party an enticing invite with this tempting meal—perfect for eating al fresco— as the reward.

110 Let the Holidays Begin!

118 Guide to Gifts By Victoria Walsh

We’ve got you covered, no matter your budget, the occasion or the recipient, with bottles of every kind—some that are available just for the holidays, so get started now on your shopping.

126 Small-Town Holidays By Monda Rosenberg

A Stratford chef shares his classic family recipes for Christmas dinner (with his own special twists). Plus a can’t-miss list of what to see and do if you find yourself near that charming little city over the holidays.

132 Citrus Twist By Christopher St. Onge

Add zip and zing to dishes and drinks with flavour-packed citrus, in peak season right now—five easy recipes show you the way.

138 Colour it Christmas By Eshun Mott

Treat your eyes and lean into the season with these festively coloured dishes of red, green, white, gold and silver.

144 Midnight Feast By Christopher St. Onge

After an evening performance or midnight mass, arrive home to this standout make- ahead supper and tuck right in!

ON THE COVER Brandy Alexander, recipe on page 154. Photography by Rob Fiocca.




49 Smart Snacking

Departments FOOD 49 HEALTHY CHOICES SMART SNACKING By Irene Matys Better-for-you chip and dip offerings that don’t sacrifice flavour will prompt relief and thanks from your guests! 63 BAKING RISE TO THE OCCASION By Andrea Mut Up your baking game with these visually impressive recipes— the time and effort required are so worth it.

79 BASICS THE COMFORTS OF CURRY By Jennifer MacKenzie All you need to know to master curries: a step-by-step guide, plus sensational one-pot recipes for comforting holiday meals.


193 WEEKDAY WONDERS SOUPS DU JOUR By Heather Trim Solve weekday mealtimes in a flash with five easy-to-throw- together soups—they make for satisfying lunches or laid-back suppers.

Holiday spices jump the fence from baking over to savoury mains and sides—with excellent results. 179 ENTERTAINING NEW YEAR’S ON A BUDGET By Signe Langford Prepare to be amazed by this New Year’s dinner for six that comes in at around $100 (drinks included!)—it looks and tastes like a million bucks.


Seasonal chocolates we all love and must have over the holidays inspired these simple, delectable desserts.



This is Spirit of York. Local, small batch distilled Spirits, proudly made to celebrate the Province we call home. Using Ontario rye grain, and the world’s purest water, from the Township of Springwater, we’ve crafted a smooth, full avoured Vodka and a perfectly balanced Gin. Celebrate with Spirit this Holiday, from your friends at Spirit of York. Spirit of the Season.


71 Modern Classics

Departments drink

55 FOR THE HOST PACKAGE DEALS By Brenda Morrison Nothing beats a basket of goodies for a host gift—check out our wine, beer and spirit suggestions with tasty local treats to add on that guarantee you’ll be invited again. 71 COCKTAILS MODERN CLASSICS By Eric Vellend Traditional holiday cocktails get a cool newmakeover, mixing nostalgia with the latest drink trends. Liqueur picks so delicious they won’t be gathering dust in any- one’s cabinet—they’re destined to be gone in no time flat. 101 GIFTING PRESENTS OF MIND By Charlene Rooke Gift the hard-to-buy-for drinks aficionado in your life with a unique “hybrid” product— barrel-aged beers, infused spirits, bourbon-barrel wines… 87 SEASONAL IN GOOD SPIRITS By Christine Sismondo

151 ORIGINS CREAMY COCKTAILS By Michelle P.E. Hunt & Laura Panter Original recipes, modern

187 QUICK & EASY MAKE A SPLASH! By Crystal & Tara Luxmore Ready-to-drink cocktails, beers and ciders simplify entertaining in cooking, drinks and as pairings—no recipes required.

169 PAIRINGS MIX AND MATCH By Charlene Rooke

Simplify wine matching for Christmas dinner by homing in on your menu’s flavour profile—glazings and sweet toppings, creamy herbal dishes and other styles point the way to three ideal wine matches.

updates, plus history and fun facts on three classic holiday cocktails worth reviving: the Grasshopper, Brandy Alexander and eggnog.

In every issue

228 easy entertaining PULL IT TOGETHER! By Michelle Rabin



INSIDE SCOOP By Eric Vellend The latest bits, bites and sips to keep you in the know.

Decide to have the gang over at the last minute? Assemble a few ingredients alongside just the right bottle and you’re ready to host!



Coming next issue Available March 11

Happy Easter! A spring feast for the holiday weekend Beyond Dairy Fab recipes using alternative milks Weekday Wonders Prepping a week of healthy lunches Sustainability Superstars Ontario’s eco-conscious wineries, breweries and distilleries

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

Editor Jody Dunn Art Directors Karen Lim Cathy Cicchini Contributing Editor Charlene Rooke Publication Coordinators Margot Blais Leslie Bolter Graphic Designers Wincy Law Dominique Patafio Pat Turbach Samia Akhtar Production Coordinator Judy Haverkort Publication Assistant Piper MacFadyen Production Assistant Everton Smith

Food Stylists Michael Elliott Eshun Mott Christopher St. Onge Prop Stylists Christine Hanlon Catherine MacFadyen Andrea McCrindle

For general inquiries about Food & Drink magazine or information about LCBO products and policy please contact helloLCBO online at, or call toll-free 800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 800•361•3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 27, 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.

Shelly Shnier Contributors

Michelle P. E. Hunt, Anna Kohn, Signe Langford, Crystal Luxmore, Tara Luxmore, Jennifer MacKenzie,

Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 55 Lake Shore Boulevard East, Toronto, ON, M5E 1A4 ISSN 1195-5988

Irene Matys, Brenda Morrison, Eshun Mott, Andrea Mut, Laura Panter, Michelle Rabin, Amy Rosen, Monda Rosenberg, Christine Sismondo, Christopher St. Onge, Heather Trim, Eric Vellend, Victoria Walsh Publisher Wayne Leek Advertising Sales Kirby Miller, Beaches Media Services

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.




Welcome to our Holiday issue!

As you start to prepare for the upcoming season of parties, gifting and hosting, we hope you find this issue a helpful resource right through to the New Year. “Inside Scoop” is a new section that we introduced this past Summer and here it is again, packed with information, tips, trends and ideas that answer many of the questions we all ask at one time or another over the next two months. Lumpy gravy or burnt-on pans? Need a last-minute (and no-bake!) cookie for the holiday swap? Looking for cheap and cheerful décor ideas for a festive touch? Stuck on what punch to serve at your annual party or which sparkler is the right choice no matter your price point? We’ve got all the answers, plus so much more, starting on page 25. Understandably, the number one request of me by friends and family at this time of year is for suggestions for what to buy at the LCBO. Lucky for me, I know all the answers are on the pages of this magazine and I can always point to a solution. Question number one: “What wine should I buy to serve with Christmas dinner?” Well, it depends on what type of cook you are… Starting on page 169 we’ll help you determine that with a checklist of typical dishes and ingredients; and once you’ve settled on your style, we’ve proposed a red, a white and a rosé wine that are ideal accompaniments. Choose

just one, or all three so guests can pick their favourite. A suggestion for gifts is easily question #2 and we have three stories in this issue to help with that. Check out bottles for the host on page 55, unique gifts for the hard-to-buy-for on page 101 and a seasonal roundup for anyone else on your list on page 118. We know after all the work that goes into dinner, it’s tempting just to buy dessert—but this year, don’t do it! Starting on page 93 we have four easy recipes that are riffs on popular holiday-season chocolates—a fun and delicious way to cap off any gathering. If you’re on a budget, but still want to host a dinner party on New Year’s Eve, go to page 179 for a menu that serves four for under $100 (including wine!). And finally, at this time of indulgence, it’s always a good idea to have some better-for- you options at the ready: “Smart Snacking” on page 49 offers three tasty chip-and-dip pairings that are guaranteed to please. From all of us at Food & Drink we wish you and yours the happiest of holidays!


Festive favourites Keep an eye on our Instagram account this December for a countdown to Christmas, showcasing our favourite holiday recipes from the archives. Follow us and tell us your faves!






Advertising Feature

An Insider’s Guide To

Meet the BACARDÍ Aged Rums family, spirits worthy of a place alongside the premium whiskies on your bar’s top shelf. AGED RUM

BACARDÍ AGED RUMS mature gracefully under the Caribbean sun, where each year of oak aging creates sophistication and complexity that take double or triple the time in cooler climates. Find out how to enjoy ne aged rums this holiday season.

HAT MAKES BACARDÍ’S AGED RUMS SO SPECIAL? Sip a golden amber BACARDÍ aged rum to understand why it’s the new premium spirit of choice. Rums like BACARDÍ Añejo Cuatro or BACARDÍ Reserva Ocho elevate everyday mixology, hearkening back to the glamorous, golden age of Cuban cocktails that are now modern classics and inspiring new ones. BACARDÍ’s adept Maestros de Ron have seven generations of experience making expertly blended aged rums—as smooth and complex as any barrel- aged spirit you’ve ever tasted. They’re made with high- grade sugarcane molasses, pure Puerto Rican water W

and a secret strain of Cuban yeast that helps produce the signature avours of BACARDÍ rum. In BACARDÍ’s aging warehouses, each oak barrel of maturing rum sits undisturbed: no re lling, tapping or blending in the barrel. That means each one develops its own rich, complex taste and smell. The so-called Angel’s Share (the rum that’s lost as it evaporates from aging barrels) is more signi cant under the Caribbean sun, which is what makes BACARDÍ aged rums rare and precious. BACARDÍ leads the way with transparency: the number on each bottle is a true guarantee of the age of the youngest spirit inside; each blend often includes rums that are years older.

RAISING YOUR BAR What’s behind every bottle of BACARDÍ aged rum, such as this special, rare bottling of BACARDÍ Gran Reserva Diez.

BACARDÍ AÑEJO CUATRO Ideal for: Iconic Cuban classic drinks


Tasting notes: This blend of rums barrel-aged for at least 4 years have a golden hue and smooth vanilla, toasted oak, clove and honey avours. Signature serve: If you love Manhattans try… BACARDÍ Cuatro Presidente: In a mixing glass, mix 2 oz BACARDÍ Añejo Cuatro rum, 3/4 oz Martini & Rossi Rosso vermouth, 1/4 oz dry curaçao and two dashes Angostura bitters with ice; strain and serve in a coupe with an orange twist.






BACARDÍ RESERVA OCHO Ideal for: A sunny spin on classic cocktails Tasting notes: A velvety texture and complex layers of warming butterscotch, nutmeg and dried apricot build in this blend of rums aged for at least 8 years in oak barrels. Signature serve: If you love Old Fashioneds try… BACARDÍ Ocho Old Fashioned: In an Old Fashioned glass, mix 2 oz BACARDÍ Reserva Ocho and 1/4 oz simple syrup with two dashes Angostura bitters over ice and stir; garnish with an orange twist.

1. BACARDÍ is a family company with more than 150 years of Maestros de Ron (rum masters) expertise. 2. This is a master blender’s reserve rum, perfect for sipping neat or on the rocks as you would any premium barrel-aged spirit. undisturbed oak aging, which also creates bright notes of banana, pear and tropical melon balanced by caramelized vanilla and oak avours. 5. Gran Reserva is the term BACARDÍ uses to denote a mature rum, long aged under the Caribbean sun. 6. BACARDÍ validates that no rum younger than 10 years old is in this bottle; in fact, the blend likely includes 11 and 12-year- old rums to achieve the desired, complex avour pro le. 3. BACARDÍ was founded in Cuba and is now made in Puerto Rico. 4. The dark golden hue comes from

Advertising Feature

A WINE WITH A STORY TO TELL Early morning in the Monferrato hills of Italy’s Piedmont region, and traces of autumn mist still nestle in the valleys. Vineyards smother the distant slopes like green corduroy; a church bell rings from a hilltop town. This is the home and heartland of Barbera d’Asti. For more than 500 years, local winemakers have paid particular attention to their Barbera – the grapes that produce the fresh, fruity red wines they like to drink themselves. Barbera d’Asti

THE SOMMELIER’S SUPERSTAR Why is Barbera d’Asti so beloved? One reason is because it pairs so well with food.That bright, refreshing acidity balances rich

roast pork, ripe cheeses and charcuterie and works beautifully with tomatoes, pizza and pasta dishes. The low tannins let you match it with fish such as Piedmont’s favourite salt cod – and even with smoked salmon.

IN YOUR GLASS Pour a glass of Barbera d’Asti. The nose is intense, full of fresh red fruit, cherry,

blackberry, raspberry and plum. Take a sip… It’s dry, but without any tannic astringency, tangy, but with a round and silky

texture – and the fruit flavours simply sing!


Ten years ago, Barbera d’Asti was granted DOCG status, recognizing not just its unique history in its native region but also the care and attention that the current generation of winemakers has brought to bear – both in the vineyard and in the winery. Centuries of experience have taught them that the sandy soils of the steeper slopes produce fresh wines that can be fermented in steel and drunk while they’re still young. The gentler slopes have a marly calcereous soil, giving wines that are richer in colour and body – perfect for ageing in oak barrels or barriques. When Barbera d’Asti is aged for a minimum period of 12 months, of which at least six are in wood, it can be called Superiore. The cherry and red fruit flavours are deepened by oaky vanilla and cocoa notes. These are very long-lived wines, still splendid after even 10 years in the bottle.



I´ÖÖÖÖ»´´´ÖÖÖ≥≥¡ÖÖÁÖ»´´´ÖÖÖ≥ 1177 Caledonia Road, Toronto ON M6A2X1 | 416.783.8838 | 1.877.783.8838 One Location Only :

From the first yuletide get- together to the final New Year’s Eve fete, this host of tips, tricks and insider advice covers all your entertaining needs. Included are a local sommelier picking the best bubbles, a beyond-easy recipe for no-bake chocolate cookies, and must-visit Christmas markets in Ontario. Happy holidays!

Inside scoop The latest bits, bites and sips to keep you in the know.

BY eric vellend | PHOTOGRAPHY by rob fiocca, darren kemper, vince noguchi & james tse

26 Temp agency 26 What punch


should I serve on New Years Eve?


26 Blending in 28 Bubbly personality 30 9 easy ideas with evergreens 32 All stacked up 32 What punch should I serve to abstainers? 32 Cleanup hack 32 Virtual sous chef 34 Prawn shop 34 Boxed in 34 What punch should I serve at a holiday party? 34 The buzz on near beer 36 Cakes by Beatriz 38 Monday motivation

38 Mint condition 40 Market watch 40 Snack up plan

30 9 easy ideas with evergreens




Whether he’s styling or de- veloping recipes for Food & Drink (or cooking at home), food stylist Christopher St. Onge has his digital probe thermometer at the ready. Linked to a mag- netized read-out that sticks to the oven exterior, it en- sures meat and poultry are always perfectly cooked. Christopher uses a ThermoPro that’s likely no longer in production, but he says the current model, the ThermoPro TP-17 ($23.99,, is close.

As the holiday season comes to a close, you’re go- ing to want a punch befit- ting the final blowout of the year. Our fruity, fizzy and fabulous Prosecco Punch with Persimmons (recipe at has got it all: sparkling wine, persimmon-infused vodka and a festive ice wreath. What punch should I serve on New Years Eve?

Any advice for people who have never used one of these devices? Because the internal tem- perature of a roast tends to rise after it’s out of the oven, it’s good practice to remove it a few degrees shy of your desired internal temperature. This is partic- ularly true of large roasts and those cooked at high temperatures.

What are the advantages of using a digital probe over an instant-read thermometer? A probe stays in the roast so you don’t need to keep checking on it. Constantly opening the oven results in wide temperature swings and can even cause the top element to come on again. With a probe, you can set an alert for your desired internal temp and forget about it.

Where should you insert the probe on classic holiday roasts? For poultry, the probe should be placed in the thickest part of the thigh nearest the joint where the leg joins the body. For ham and roasts that can be cooked rare to well-done the tip should be roughly in the centre of the roast without touching bone.

To make lumpy gravy a thing of the past, pick up a canister of Robin Hood Easy Blend flour before the big holiday feast. Milled by a special process, it’s a touch more granular than all-purpose flour, so it won’t clump when you add it to liquids. In addition to sauces and gravies, it’s great for thickening soups, and its texture makes it perfectly suited to breading and frying everything from cutlets to calamari. Blending in THE ENDORSEMENT







Whether you’re on a budget or ready to splurge, here’s Faye MacLachlan, sommelier at Langdon Hall in Cambridge, Ont., to help you choose the best bubbles for every occasion. Bubbly personality bar sNoop

Cocktail party

Dinner party

Special gift

$ Tenuta Sant’Anna Prosecco Extra Dry LCBO 388710, $18.00 “It’s just fun—ap- always have a glass of sparkling wine, and it sets the tone for a bubbly party with a lot of people.” proachable for those who don’t

$$$ Taittinger Brut Réserve Champagne LCBO 365312, $61.70 “A large portion of Chardonnay creates a floral nose with spiced apple flavours. I would serve it on New Year’s Eve— elegance in a glass for an elegant occasion.”

$ Château de Montgueret Crémant de Loire Brut LCBO 217760, $19.95 “A crisp, citrus-driven bubbly made from Chenin Blanc. A perfect start to the night especially with herb-heavy or sea- food appetizers.”

$$$ Laurent-Perrier Cuvée Brut Rosé Champagne LCBO 158550, $99.95 “Made from Pinot Noir, it has pome- granate and orange peel on the palate with a spiced min- eral finish. Works well with duck, and I would have it with my turkey dinner!”

$ Cave Spring

$$$ Perrier-Jouët

Blanc de Blancs Brut Sparkling VQA VINTAGES 213983, $29.95 “One-hundred per- cent Chardonnay with toasty, almond richness balanced with vibrant acid- ity and a creamy mousse. Give it to somebody who knows wine but hasn’t tried much from Niagara.”

Grand Brut Champagne LCBO 155341, $74.00 “The first sip begins with yellow fruit and pear notes then fills your mouth with vanilla, brioche and ha- zelnut. A beautiful bottle to give—or keep for yourself!”

Shop online for products.





The great wall No room for a tree? Affix thin branches to a wall to form the shape of a tree, leaving room to set presents beneath. Tie on ornaments with pretty bows and don’t forget to put a star on top! Command picture hanging strips will keep it all in place without damaging the wall when it’s time to remove.

9 Easy Ideas with Evergreens We’re branching out with easy, inexpensive and ingenious ways to spruce up your home for the holidays—the more the merrier!

By Brenda Morrison

SIMPLE CENTREPIECE Fresh arrangement Instead of fresh flowers, set a variety of evergreens—pine, cedar, fir, spruce—into glass bottles filled with water and a small handful of cranberries floating on top. Set one at each place setting or together in place of a centrepiece.

Countdown to Christmas Make a DIY Advent Calendar, starting with sturdy branches wired together. With a nod to Santa’s sack full of pres- ents, fill each numbered pouch with a wee treat and hang with various lengths of string.

Initial impression Instead of a traditional wreath, hang the first letter of your family’s last name. Add a clipping of long-needle pine and a couple of silver bells to jingle every time you answer the door.



Bough wow! Inserting a few boughs into a large urn in- stantly transforms an entryway from every- day to holiday. Take things up a festive notch by hooking on a few tree ornaments.

EARTH-FRIENDLY OPTION Exceptionally gifted Keeps things simple (and recyclable!) sticking with craft paper for wrapping all your gifts. Adorn each one individually with hand-drawn designs or use rubber stamps. Then attach a sprig with a hot glue gun or twine. Sprinkle with a little faux snow.

Cheap and chic Instead of more formal place cards and holders, simply write each guest’s name on a strip of Washi Tape (available at craft stores) then use to attach small pieces of green- ery to add a holiday hue at each place setting.

Bespoke beauty Enjoy the beauty of a natural tree on a small- er scale. Lop off the base for a height that suits your space per- fectly—even the end of a large branch will work. Set inside a leak-proof container, as you’ll need to water regularly, add a bow and you’re done!

Festive lights Wondering what to put on your mantle or win- dow ledge? Set white tealights inside small glass jam jars, then tie a tiny sprig dangling down from the rim with ribbon (making use of small strips left over from gift wrapping).




All stacked up The quickest and easiest baking recipes don’t require any baking at all. Enter haystack cookies. No bending down into the oven, no last-minute trips to get eggs… Just melt, stir and drop. At their simplest, haystacks are simply chocolate and chow mein noodles—the boiled, fried and ready-to-eat variety traditionally used as a savoury garnish. But for an amped up five-ingredient version, try our salty, sweet and crunchy Chocolate & Peanut Butter Haystack Cookies (recipe on page 217). COOKIE OF THE SEASON

We all need to pay special attention to designated drivers, kids and other abstainers, making sure to have alcohol-free libations on hand. Look no further than our no-buzz Ginger Punch (recipe at, a citrusy, bubbly soft drink flavoured with zesty ginger and cool cucumber. What punch should I serve to abstainers?


KITCHEN HELP Virtual sous chef Whether you ask Siri or Alexa, a virtual assistant is like having a brainiac apprentice in the kitchen. Here’s a few ways they can help:

You’ve soaked, scrubbed and rinsed, yet the roast of Christ- mas past has still left its mark on your favourite roasting pan. There is a simple trick for stubbornly dirty pots and pans. It’s called the deglazing method. Soak it in hot water low burner. Using a wooden spoon (so it doesn’t scratch), scrape the baked-on residue until it comes off. Carefully tip the water into the sink then wash the pan in hot soapy water. Done! (no soap) then place the pan on top of a medium-

Do recipe conversions. “How many tablespoons in a 1/4 cup?” or “How many grams in 1 cup of sugar?” Set multiple timers that run simultaneously. “Start a pasta timer for 10 minutes. Start a salmon timer for 15 minutes.”

Get cooking times. “How long should I roast a 12-lb turkey?”




If you want to enjoy shrimp and stay in Ocean Wise’s good books, look for those raised in Ontario. Yes, you read that correctly. Using closed-system aquaculture, companies such as Aylmer-based Planet Shrimp ( are farming the tasty crustaceans right here in Ontario with minimal impact to the environment. Local shrimp are not the easiest to find, but when you do locate some, snap them up for a next-level shrimp ring.

should i buy

Prawn shop


While stocking your bar for the holiday season, you can also pick up something special for designated drivers and other abstainers. The LCBO’s selection of nonalcoholic beers just got a boost with a few notable additions. The buzz on near beer Belgium’s beloved witbier now comes in a de-alco- holized version called Hoegaarden 0.0 ( LCBO 11661, 6 pk, $11.95). And from Partake Brewing, a local outfit specializing in no-buzz beer, there is the citrusy, gently bitter Partake Brewing Non-Alcoholic IPA ( LCBO 13654, 355 mL, $2.00).


Reduce your ecological footprint this holiday season with bag-in-box wines. Ranging from 3 to 4 litres, they’re perfect for entertaining and won’t fill your blue bin with heavy glass bottles. And if you’re worried that boxed wine is dé- classé, just think of it as wine on tap! Two crowd-pleasers include Folonari Pinot Grigio Delle Venezie DOC (LCBO 492116, 3 L, $45.90) and Radio Boka Tempranillo (LCBO 491118, 3 L, $45.90).

Shop online for products.

What punch should I serve at a holiday party?

Whether you’re throwing a neighbourhood get-together or a big office party, punch is a host’s best friend. Since you’ve got plenty on your plate, keep it simple with our Cognac-based Classic Punch (recipe at, which requires little more effort than brewing tea and slicing fruit.




It 's all in the mix!

An outrageously tempting mix of Sweet and Salty Peanuts, Pretzels, Sweet BBQ Corn, Sesame & Cajun Sticks


ontario makers

Cakes by Beatriz Gingerbread takes an artful turn in the hands of a master baker.

By Michele Sponagle | photography by darren kemper

Beatriz Müller remembers her mother teaching her to beat egg whites at age eight. Her mother was a professional baker. Müller didn’t know it then, but she would follow in her footsteps later in life. After emigrating to Canada from Argentina in 1989, she worked as a teacher before returning to her love of baking, opening Cakes by Beatriz in Innisfil, Ont. (    Today, Beatriz is complete with LED lights and secret compartments to hide gifts. Her artistry earned her top spot at the 2016 National Gingerbread House Competition in Asheville, North Carolina. She entered on a whim, inspired to design a piece based on the architectural paintings of New England artist Daniel Merriam.    Her surprise win was followed by a third-place finish in 2017, then a trip to Los Angeles last year to film known internationally for stunningly detailed gingerbread houses,

Food Network’s Holiday Gingerbread Showdown, which she also won. During the holidays, she offers gingerbread creations to her customers.    “It’s art,” she says. “It’s my passion. I do it because I love it.” Last Christmas, she was also commissioned by Williams Sonoma to construct a scaled replica of the New York skyline out of gingerbread to be displayed in the Time Warner Center in Manhattan.    Müller taps into her German heritage to make a traditional molasses- based dough with spices such as cinnamon, allspice, ginger and nutmeg. She also uses an Eastern European recipe that substitutes honey for molasses to craft gingerbread boxes. They are decorated with icing piped into delicate embroidery-like motifs that take five hours— and a very steady hand— to create and are filled with Christmas cookies. The results are both beautiful and delicious.

More than 90 kg of gingerbread and 27 kg of royal icing went into Müller’s New York skyline masterpiece.




Treats to covet Müller fills her shop with other notable holiday specialties, like alfajores . The Argentinean sandwich cookie, stuffed with creamy dulce de leche, is a Christmas favourite she likes to put into her colourful gingerbread boxes. She also bakes sugar cookies decorated with royal icing and traditional yule logs—a dessert showstopper.

If a Christmas miracle happens and you don’t finish all of your holiday gingerbread, try these quick tricks: • Garnish the rim of a cocktail with fine gingerbread crumbs. To help them stick to the glass, first dip the rim in water or milk to moisten. • Substitute for graham crackers to use as cheesecake crust. • Blend into milkshakes and homemade ice cream. Or decorate a sundae with small chunks. • Add to melted white chocolate to make crunchy bark. • Stir into softened butter to spread over toast—a sure-fire hit with the kids. • Spice up pancakes by stirring a few spoon- fuls of crushed gingerbread into the batter. • Decorate a cake with pieces or crumbs. Creative uses for leftover gingerbread


Osborne Santa Maria Cream Sherry LCBO 31120, $14.00

This spice-and-citrus gingerbread pairing could be Santa’s new cookies and milk (though the “cream” style refers to a rich-tasting blend of sweet and dry sherry).




A peaty scotch for fansof smoky spirits “ Bowmore 15 Year Old Single Malt Scotch Whisky ( LCBO 503649, $96.45) is a powerhouse with big, bold, smoky flavours that are classic for the region of Islay. Expect notes of campfire smoke, spice and a lot of fruit and herbal char- acteristics thanks to the sherry cask finish. It’s an LCBO Whisky Shop product that will only be around for a limited time.” An affordable scotch for mixing “ Monkey Shoulder Blended Malt Scotch Whisky ( LCBO 414334, $52.95) is a fantastic liquid with a lot of complexity that could be enjoyed neat or, as their slogan dictates, it’s “100 percent malt whisky made for mixing.” The sweet, complex and not-too-powerful flavours make this a per- fect whisky for making cocktails.” “What makes Glenmorangie Quinta Ruban Highland Single Malt Scotch Whisky ( LCBO 241869, $97.15) so special is that it spent two years ageing in port pipes (casks) after 10 years in bourbon barrels. The result is a whisky with a unique, copper-tinged colour and a flavour like no other—burnt sugar, toffee, vanilla and a ton of fruitiness.” A single-malt under $100 for sipping “Even at this price, Glenfarclas 25 Year Old Highland Single Malt Scotch ( LCBO 906305, $239.95) is remarkably reasonable for such an old, complex and high-quality whisky. Twenty-five years in oloroso sherry casks lend a unique flavour profile of herbs, spices, fruits, chocolate and nuts, with an incredibly long smooth finish. Another LCBO Whisky Shop release available for a limited time only.” A special single-malt for the whisky aficionado

Monday motivation Not only can you save with free shipping on Cyber Monday, you can also stock up on unique bottles that you might not find at your local store. For Scotch drinkers, here’s Mike Hodgson, whisky buy- er at the LCBO, with a few favourites. HOLIDAY SHOPPING MADE EASY


Mint condition Is there a forgotten bottle of peppermint schnapps in the back of your liquor cabinet? Here are three ways to use up this tasty liqueur.

Add a splash to chocolate truffle filling, then roll in crushed candy canes.

Shake equal parts bourbon and schnapps over ice for a Snowshoe Shooter.

Pour a glug into a mug of hot chocolate and garnish with a candy cane.



round, slow-melting Craft Ice — your beverages will taste their best longer. Learn how InstaView technology takes holiday entertaining to the next level at

Just like the careful construction of a craft cocktail, the LG InstaView Door-in-Door with Craft Ice has been designed with every element in mind. With dual ice makers that automatically create ice cubes, crushed ice and LG’s exclusive

The good host knows it’s all about details.


Pantry snoop Snack up plan

Devin Connell, founder of the fabulous food website Crumb (, gives us a peek inside her pantry to see what’s on hand for holiday snacking. Lingonberry Preserves Sylt Lingon Lingonberry Preserves, 400 g, $4.29, “My mom lived in Sweden as a child, so she gives me a few jars every time she stocks up at Ikea. It’s great with stronger cheeses, or puréed and mixed with Prosecco for a twist on a Kir Royale.” “They’re the perfect snack on their own, but you can make one of my fave easy holiday apps: potato chip canapés! Just top with whipped cream cheese, smoked trout or salmon, and chives.” Planters Dry Roasted Peanuts “Serving peanuts in a posh little dish with a spoon just like they do in the fancy bars in London makes something humble feel kind of special.” Italian Chickpea Flour Antico Mulino Chickpea Flour, 500 g, $3.99, “I use chickpea flour to make farinata, two-in- gredient savoury pancakes that take minutes to whip up. I slice them into thin wedges and sprinkle with minced rosemary and Maldon salt.” Dried Apricots “Apricots are great on their own and even better when paired with something salty. For a classy take on Devils on Horseback, wrap them with a sage leaf in prosciutto, brush with olive oil, and bake at 425 ° F (220 ° C) for 10 minutes.” Kettle Yogurt & Green Onion Potato Chips

It’s a wonderful time of the year to visit enchanting Christmas markets in every corner of the province. Here are three of the best: Market watch LOCAL ROUNDUP

( is the place to get ahead on your Christmas shopping with more than 80 vendors selling artisan crafts and treats. Bonus: admission and coat check are free. Nov. 28 to Dec. 1 Christkindl Market ( offers a German-themed holiday celebration in front of Kitchener’s city hall. It’s especially kid-friendly with clowns, puppet shows and a mesmerizing model train display. Grab a cup of glühwein and savour a taste of old Europe. Dec. 5 to Dec. 8

The historic Distillery District provides December’s most Instagramable back- drop at the Toronto Christmas Market ( In addition to dozens of vendors, there’s a merry-go-round and Ferris wheel that light up the night. Admission is free during the week, though make sure to buy advance tickets for the weekend crush. Nov. 14 to Dec. 22 Located in the Canadian Museum of History on the Hull side of the Ottawa River, the Museum’s Christmas Market




1. (LCBO#215814) | Made In: Penedès, Spain Codorniu Classico Brut Cava – 750ml In November, SAVE $2 Limited Time Offer from $14.95 Also available in a 200ml three pack for $12.35 (LCBO#254912) 2. (LCBO#226555) | Made In: California, USA Hahn Pinot Noir 2017 – 750ml In November, SAVE $2 Limited Time Offer from $19.95 3. (LCBO#26906) | Made In: Veneto, Italy Danzante Pinot Grigio 2018 - 750 ml Only $14.95 Gain 9 Bonus Air Miles in December with purchase 4. (LCBO#958975) | Made In: California, USA Mer Soleil Reserve SLH Chardonnay 2017 – 750ml From the producers of Caymus Available in VINTAGES for $34.95 Gain 10 Bonus Air Miles in November with purchase 5. (LCBO# 942151) | Made In: California, USA Seghesio Sonoma Zinfandel 2017 – 750ml 91 points by Wine Spectator Available in VINTAGES for $29.95 Nov 9th, 2019 1. (LCBO#215814) | Made In: Penedès, Spain Codorniu Classico Brut Cava – 750ml In November, SAVE $2 Limited Time Offer from $14.95 Also available in a 200ml three pack for $12.35 (LCBO#254912) 2. (LCBO#226555) | Made In: California, USA ahn Pinot Noir 2017 – 750 l In November, SAVE $2 Limited Time Offer from $19.95 3. (LCBO#26906) | Made In: Veneto, Italy anzante Pinot rigio 2018 - 750 l nly $14.95 Gain 9 Bonus Air iles in Dece ber with purchase 4. (LCBO#958975) | ade In: California, USA r l il s rve S ar o ay 2017 – 750 l From the producers of Caymus vaila le i I ES for $34.95 i 1 s ir iles i ove ber with purchase . (L # 942151) | a e I : alifor ia, S i f l 1 75 l i i t t r il l i I f r . v t , 2019


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Wines represented by Andrew Peller Imports. Bottles may not be available in all stores. Quantities limited – while supplies last. Please enjoy our wines responsibly. Photo by Cameron Sparling Photography. Wines represented by Andrew Peller Imports. Bottles may not be available in all stores. Quantities limited – while supplies last. Pl ase njoy our wines responsibly. Photo by Cameron Spa ling Photography.



Ring in the holidays in true Italian style with family, friends, a festive spread of mouth- watering antipasti and a dazzling selection of premium Italian wines. Whether your guests prefer tried-and-true or more adventurous flavours, the beauty of entertaining with Italian wines is that they offer something for everyone. “From north to south, Italy’s wine regions vary a great deal stylistically,” says Ann Patel, LCBO’s European Wines expert. The country produces beautiful Chiantis, Amarones, Barolos, Brunellos and more, each with their own distinctive characteristics refined over centuries of wine- making. “There’s no better way to showcase this diversity than with great Italian food,” says Patel. These premium wines, perfect for holiday gifting, are made for bringing out the flavours of salty cured meats, grilled vegetables and cheeses with bite — and for gathering loved ones around the table in celebration.

Castelgiocondo Brunello di Montalcino* VINTAGES 650432 | 750 mL | $52.95 Full-bodied & Firm (D — 2 g/L) This luxurious Brunello is made for food. Offering flavours of blackberry, raspberry and earth — it’s also a great candidate for your cellar. Pairs with: Carpaccio, bresaola, grilled mushrooms. *A VINTAGES ESSENTIAL

Masi Costasera Amarone Classico DOC LCBO 317057 | 750 mL | $45.00 Full-bodied & Firm (D — 9 g/L) A perfect gift for the holiday host, this full-bodied, ruby- red Amarone delivers aromas of ripe plum and cherry, with notes of chocolate, spice and earth, and a long, elegant finish. Pairs with: Parmigiano-Reggiano with a drizzling of aged balsamic glaze; grilled eggplant.

Ruffino Chianti Classico Riserva Ducale LCBO 45195 | 750 mL | $25.95 Medium-bodied & Fruity (XD — 9 g/L) This dry Chianti, aged for 24 months before bottling, is a Tuscan classic that dates back to 1927. Expect tart cherry and plum flavours with a hint of cedar. Pairs with: Sharp, hard cheeses such as Pecorino Toscano; cured meats such as Soppressata or Finocchiona.

Marchesi di Barolo La Tradizione Barolo* VINTAGES 168179 | 750 mL | $44.95 Full-bodied & Firm (XD — 5 g/L) For the lover of high-impact flavours, this luscious, garnet-red Barolo features holiday-friendly notes of cinnamon, offset by soft, smooth tannins. Pairs with: Chunks of Asiago; Capocollo and Genoa salami. *A VINTAGES ESSENTIAL


Featured products are available at select LCBO stores. Prices subject to change without notice. *Vintages Essentials Collection is always available at many LCBO locations. Visit

eco-friendly GIFTING



The GoSip TM Case holds the two GoSip Straws: 4.5”and 6” lengths. Use them separately or join them together to make one extra-long GoSip TM Straw. The silicone connectors can join two GoSip TM Straws together or be used as a soft sip tip for the plastic straw feeling everybody is used to.

For on-the-go use; simply clean your GoSip TM Straws with the included brush and insert into compact GoSip TM Case.


COMPACT CASE easily slips into any pocket or bag.

SOFT SIP TIP comfortable on the teeth & lips while sipping.

6 ”

4.5 ”

10.5 ”

STAINLESS STEEL OR GLASS STRAWS GoSip TM is available in glass or stainless steel.




FOR WHEN YOU’RE ON-THE-GO Travel | Bars & Restaurants | Workplace | School

Breakaway Hockey Puck Glass

HOLIDAY wishlist

Cheer on your favourite team with the perfect tumbler! Whiskey, spirits or sodas….and so much more! The non-slip silicone puck base is an actual size hockey puck and doubles as a coaster.

Conundrum Aeration Pouring in or out, the curves of the Conundrum Aerator Decanter gently disperses wine providing superior aeration and oxygenation. This unique design enhances both flavours and aromas. The large spout makes for easy filling and smooth pours, while the stainless steel base adds a touch of elegance. The mouth blown Conundrum Glasses are not your average stemless! Each glass is hand crafted with sleek curves making it comfortable to hold and a better wine tasting experience.

Craft Beer Tasting Flight Serve up some flavour and experience craft beer flight tasting from home. The 4 lead-free crystal tasting glasses (8.5 oz / 250 ml each) feature a flared rim that contours to the lips for improved flavours. No breaks & spills as the board firmly holds the glasses. The slate board can be used label each beer by name or type, in chalk.

On The Rock Glass Whiskey Set Traditionally scent, temperature and taste are the key elements for the enjoyment of scotch or whiskey. These hand cut and polished glasses bring two new elements, chilling and motion, to the tasting experience. A slight hand movement rolls the ice ball around the ROCK peak, which evenly cools your favourite scotch, whiskey or liquor to perfection. Fill the included silicone mould to the fill line and put in the freezer to make a single solid ice ball that outlasts traditional ice cubes. Set includes two hand etched On The Rock Glasses, glass measuring jigger and two silicone ice ball moulds.

Whiskey Tasting Flight Whether you’re a whiskey connoisseur, new, curious or buying for a gift, this set is for you. The Aspen andWalnut wood levitation stand elevates the glasses for more precise filling and viewing. Each glass is hand-made from DuraShield™ lead-free crystal for optimum clarity and elegance. Place glass onto side and gently roll, to create a natural liquid motion increasing the nosing of aromas.

How to purchase For more information & where to buy these products scan this QR® Code or visit this link:

Discover more great Final Touch® products at: WWW. A LWAYS F I N A LTOU C H . COM



THE SEASON’S BEST A gift for your host, a holiday present or something to treat your guests. When you’re seeking a festive bottle, you’ll find it among Ontario’s finest. Looking for a special bottle this holiday season? Rest assured, you can find the perfect selection right here in your backyard. From world-renowned Pinot Noir to richly fragrant Riesling, Ontario winemakers give you endless options for making spirits bright. A sample from Niagara’s award-winning wineries features some outstanding choices. Take Hidden Bench’s Pinot Noir. Lush and rich, this organic wine is a delight for the taste buds. Its fruity, food-friendly style complements any holiday menu, including the classic turkey dinner. For fans of white wine, Megalomaniac Homegrown Riesling makes for a refreshing change. Its clean, crisp orchard fruit flavours – with a slight citrus twist – create the perfect balance with spicy dishes, as well as sweet and savoury holiday staples like glazed ham. Another festive pick is Trius Cabernet Sauvignon. A real crowd-pleaser, this ripe, juicy red is an ideal party sipper, and a must alongside hearty winter fare like beef stew or tourtière. This holiday season, you can find so many good reasons to give everyone on your list a taste of home.

Hidden Bench Estate Organic Pinot Noir* VINTAGES 274753 | 750 mL | $31.95 Full-bodied & Firm (XD – 4 g/L) An elegant red brimming with ripe cherries, hints of herbs and mineral notes. *A VINTAGES ESSENTIAL

Megalomaniac Homegrown Riesling VQA LCBO 183061 | 750 mL | $14.95 Aromatic & Flavourful (M – 24 g/L) Notes of peach and apple and a touch of honey come together in this refreshing white.

Trius Cabernet Sauvignon VQA LCBO 587956 | 750 mL | $16.95 Medium-bodied & Fruity (D – 6 g/L) Big berry flavours with an undertone of green pepper define this fruit-forward red.


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