LCBO Food & Drink Holiday 2019

MAPLE BRUSSELS SPROUTS WITH BACON & SRIRACHA

This is a dish you can partially make ahead— just what you want with a Christmas dinner vegetable. Chef Ryan’s parents tap their own trees so maple syrup is a staple in their home. He also does a roasted version of this dish (see TIP), which you might prefer if you have the oven space along with the bird. 8-oz (225-g) slab of smoked bacon 3 lbs (1.36 kg) Brussels sprouts, trimmed 2 tbsp (30 mL) butter 3 tbsp (45 mL) maple syrup 1 to 2 tsp (5 to 10 mL) Sriracha 1 Slice bacon into 1/4-inch-thick (5-mm) matchstick-shaped pieces. Heat a large skillet over medium heat. Add bacon and stir often until crisp, 12 to 15 minutes. Stir fairly con- stantly during the last few minutes of cooking. Remove with a slotted spoon to paper towels. If making ahead, keep in a sealed bag in refrig- erator for up to 3 days. 2 Slice sprouts in half. (These can be stored in a sealed bag in the refrigerator for up to a day.) Bring a large pot of salted water to a boil. Add sprouts and boil gently, partially covered, until tender, 6 to 8 minutes. Drain well and spread out on a large towel. Pat dry or roll up and then turn into a large bowl. 3 Melt butter in a small skillet over medium heat. Add maple syrup and Sriracha. Boil, swirl- ing pan or stirring, until large bubbles form on the surface; then continue boiling until mixture will lightly coat a metal spoon, about 1 minute. Drizzle over warm sprouts and gently stir to coat. Turn into a serving bowl and sprinkle with bacon. 4 This dish reheats well so can be made ahead, cooled, and then refrigerated, covered, up to a day. Reheat in the microwave, stirring several times, or in a large skillet, stirring often. Best to add bacon after it is reheated. TIP  For roasted sprouts, slice bacon and sprouts as above. Spread sprouts over 2 parchment-paper-lined large baking sheets. Sprinkle with uncooked bacon pieces. Stir 1/3 cup (80 mL) maple syrup with 2 to 3 tsp (10 to 15 mL) Sriracha and drizzle overtop, dividing between the sheets. Dot sprouts with 1/4 cup (60 mL) cubed butter, dividing between the sheets. Roast at 400°F (200°C), stirring and turning often, until sprouts are tender-crisp, about 20 minutes. Makes 10 cups (2.5 L)

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Modern classics from page 71

1/2 cup (125 mL) bourbon 6 tbsp (90 mL) pure dark maple syrup 1/2 tsp (2 mL) pure vanilla extract 1/4 tsp (1 mL) fine sea salt

1 cinnamon stick 1 whole nutmeg

1 Place cashews in a bowl. Cover generously with cold water and soak overnight. 2 Drain cashews and place in a blender with 1 cup (250 mL) almond milk. Blend on high for 1 minute. Stop blender and add remaining 3/4 cup (175 mL) almond milk, bourbon, maple syrup, vanilla and salt. Blend on high for 20 seconds. Transfer to 1-L glass Mason jar with 2-piece lid. Refrigerate at least 6 hours and up to 3 days. 3 When ready to serve, shake jar vigorously for 10 seconds. Divide eggnog among 4 chilled 6-oz glass mugs or Lowball glasses. Using a rasp, grate a little cinnamon and nutmeg over each drink—or combine the 2 grated spices, dip glasses in a little water and rim each glass with spice mixture.

MAPLE-BOURBON VEGAN “EGGNOG” Enriched with cashews, sweetened with maple syrup and spiked with bourbon, this dairy- and egg-free version of eggnog has the same smooth, creamy satisfaction as the real stuff. Added bonus: it can be made days ahead of time. Feel free to substitute a quality aged rum for the whisky with equally delicious results. 3/4 cup (175 mL) raw cashews 1 3/4 cups (425 mL) unsweetened almond milk, divided

Makes 4 drinks

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FOOD & DRINK HOLIDAY 2019