LCBO Food & Drink Holiday 2019

FRESH CRANBERRY RELISH Both of Chef Ryan’s grandmothers were fantastic cooks—one savoury and one sweet. This tangy relish is one of theirs. It’s an essen­ tial with the family’s turkey sandwiches on Boxing Day. 2 cups (500 mL) fresh or frozen whole cranberries 1/2 orange 1/2 lemon (optional) 1 tbsp (15 mL) chopped fresh peeled ginger 2 tbsp (30 mL) granulated sugar 1/4 tsp (1 mL) kosher salt 1/4 tsp (1 mL) chili flakes (optional) Grated orange peel for garnish (optional) 1 If using frozen cranberries, thaw in fridge and drain well. Rinse orange and lemon, if using, and pat dry. Cut the half orange and half lemon, including skin, into several pieces, discarding seeds. Place in a food processor. Add ginger. Pulse, then whirl until coarsely chopped. 2 Add cranberries, sugar, salt and chili flakes (if using). Pulse, scraping down sides often, until it reaches the texture of a rough salsa

10 sprigs fresh thyme 6 sprigs fresh rosemary Fresh thyme for garnish

with chunks of cranberries still showing. Do not purée. Taste. There should be a good balance of sweet and tart; add more sugar if needed. If it is thicker than you like, whirl in water, 1 tbsp (15 mL) at a time. Serve right away or cover and refrigerate up to 2 days. Relish will water out a little as it sits, so drain before serving. Garnish with grated orange peel, if desired.

1 Arrange racks in top and bottom third of oven and preheat to 375°F (190°C).

2 Peel rutabagas. Cut into 3/4-inch (2-cm) cubes and place in a large bowl. Add oil and toss to coat. Sprinkle with salt and dried savory if using. Toss again. Cut fresh savory, if using, and cut thyme and rosemary, keeping them on their stems, into 2-inch (5-cm) pieces. Toss with rutabaga. 3 Line 2 large baking sheets with parchment. Spread rutabaga over the parchment. Roast, stirring and turning rutabaga every 10 minutes until soft when pierced with a fork, about 50 to 60 minutes. Switch baking sheet positions in oven halfway through. Remove large stems of herbs. Turn into a serving dish and sprinkle with fresh thyme. If making ahead, cool, then refrigerate, covered, up to 2 days. Reheat in microwave or in a covered dish in the oven.

Makes 2 1/4 cups (560 mL)

ROASTED RUTABAGA WITHWINTER HERBS

Roasted golden cubes of rutabaga are more attractive than the popular mashed version of this root vegetable, offering a welcome tex­ tural contrast to the creamy mashed potatoes in this menu. 4 lbs (1.81 kg) rutabagas, about 2 large rutabagas

3 tbsp (45 mL) olive oil 1 tsp (5 mL) kosher salt

1 tbsp (15 mL) dried leaf savory or 8 sprigs fresh winter savory

Makes 8 cups (2 L)

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HOLIDAY 2019 FOOD & DRINK