LCBO Food & Drink Holiday 2019

New Year’s on a budget from page 179 ROASTED MARROW BONES WITH BLOOD-ORANGE GREMOLATA Serve this and your guests will think you just graduated from culinary school, but don’t let these good bones’ complicated good looks fool you; nothing could be easier! Your butcher does all the heavy lifting; ask them to provide you with big beefy marrow bones—cut down to size. All you need to do is apply heat and seasoning and dig in! Better still, as well as being storehouses of nutritious and deli- cious marrow, bones just might be the most affordable cut of meat there is. Figure on one to two chimney-like bones per person (butch- ers usually cut these into 3- to 4-inch/8- to 10-cm lengths), but feel free to roast as many as you like. What isn’t eaten at dinner can be simmered into deliciously heathy bone broth. 6 to 12 chimney-style marrow bones, veal or beef Coarse salt or foil for the pan if needed to prop up bones 1/4 tsp (1 mL) sea salt, plus a pinch for sprinkling over the bones to season 1/4 tsp (1 mL) pepper, plus a pinch for sprinkling over the bones to season Zest of 1 washed blood orange, about 1 heaping tbsp (15 mL-plus) Juice of 1 blood orange; about 3 to 4 tbsp (45 to 60 mL) 1/2 cup (125 mL) finely minced fresh flat-leaf parsley 1 to 2 cloves garlic, minced 1 Preheat oven to 450°F (230°C). 2 Arrange bones standing up in a roasting pan. Season bones with a pinch each of salt and pepper and pop into the oven. Roast for about 15 minutes or until the gelatinous mar- row begins to pull away from the sides of the bone and turns opaque, but not so long that it melts and all the tasty fat pours away! 3 While the bones are roasting, make the gremolata by combining the salt, pepper, zest, juice, parsley and garlic in a small bowl. Stir to combine. 4 To serve, place one or two bones standing up on each plate and sprinkle about a tsp (5 mL) of the gremolata on top of each bone. Bring any leftover gremolata to the table. And don’t for- get to offer a lovely loaf of crusty bread for sop- ping up juices and every last drop of marrow. You’ll also need to provide tiny, long-handled spoons for digging out all the luscious marrow. Serves 6

GOLDEN-HONEY-SKIN CHICKEN Adding a piece of this golden, lightly sweet, crispy-skinned chicken takes just about any one-pot main—pasta, risotto, rice or grain pilaf—from fine to fabulous! If making this to go with our Mushroom, Chestnut & Roasted Squash Risotto, roast the chicken and squash at the same time and temperature, but in separate pans. 6 skin-on, deboned or bone-in chicken thighs 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) runny honey 1 Preheat oven to 375°F (190°C). 2 Into a large bowl, toss the chicken thighs with the oil, honey, salt and pepper to coat well. 3 Transfer to a roasting pan, arrange skin-side up and pop into the oven, uncovered. Roast chicken for 30 to 40 minutes or until chicken is golden and a meat thermometer reaches 165°F (74°C) when inserted into the centre of the thigh. Reserve the roasting pan drippings to enjoy over the chicken or save for roasting potatoes. Makes 6 servings Mulled Cranberry Cider This ruby beauty is tart and lightly sweet, and one can of Thornbury Craft Cranberry Cider serves two people perfectly. Store cider at room temperature and open the can ahead of time to release carbonation. 1 can (473 mL) cranberry cider 1 cinnamon stick 2 tsp (10 mL) honey 1 slice dried or fresh bitter orange peel 1 Heat cider in a saucepan on low. 2 Add cinnamon stick, honey and dried or fresh bitter orange peel. 3 Stir and heat until gently steaming (approxi- mately 7 to 10 minutes); do not let it boil. 4 Pour into 2 mugs. Serves 2 1/4 tsp (1 mL) sea salt 1/4 tsp (1 mL) pepper Make a splash! from page 187

Double Hot Chocolate Stout A rich, creamy warmer for chilly nights, this adult take on a winter classic has deep chocolatey notes thanks to Flying Monkeys Chocolate Manifesto, a double chocolate milk stout. Try topping it with marshmallows for extra sweetness. We use Bulleit Bourbon Frontier Whiskey ( LCBO 54866, $40.95). 3 cups (750 mL) whole milk 2 1/2 oz (100 g) hot chocolate mix 1 oz bourbon 4 oz imperial milk stout 1 Whisk together milk and hot chocolate mix in a saucepan over low heat until gently boiling. 2 Divide bourbon and beer between 2 large mugs. 3 Top with hot chocolate and stir. 4 Serve immediately. Hot Porter Flip A hot Flip was the buzzy cocktail in 17th-century New England and was “warmed” by plunging a hot poker into the mug. Try this modern take on a colonial classic crafted with Clifford Brewing Porter, maple syrup, spiced rum and frothy eggs. It’s creamy, roasty and lightly sweet. We use Mount Gay Eclipse Rum ( LCBO 369793, $33.80). 1 can (473 mL) room-temperature porter ale 1 1/2 tbsp (22 mL) maple syrup 2 eggs 2 1/2 oz spiced rum 2 Once the mixture is steaming, remove from heat; do not let the beer boil as it will become too bitter. 3 Beat eggs, pour into blender jar. 4 Add rum and hot beer to blender jar. 5 Blend on low until mixture is combined and frothy (approximately 10 seconds). 6 Pour into mugs and serve immediately. 1 Gently warm the porter in a saucepan over low heat then stir in maple syrup. Serves 2

Serves 2

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HOLIDAY 2019 FOOD & DRINK