LCBO Food & Drink Holiday 2021

Good and plenty from page 128 BAKED HAMWITH GINGER MUSTARD GLAZE

3 Peel beets and cut each beet into 10 even wedges. Add to mixing bowl with oil, vinegar, salt and pepper. Mix thoroughly and trans- fer to parchment-paper-lined baking sheet. Bake on middle rack. After 30 minutes, flip beets. Continue baking until softened, slightly shrivelled and very sweet, another 40 to 45 minutes. Remove from oven and cool com- pletely. Transfer to airtight container. (Beets can be made and refrigerated up to 5 days in advance. Serve at room temperature.) 4 Preheat broiler to high. 5 Place baguette slices on a foil-lined heavy-duty baking tray. Broil 4 inches (10 cm) from heat until lightly browned, 1 to 2 minutes per side. 6 Smear crostini generously with pesto. Top each crostini with about 1 1/2 tsp (7 mL) ricotta and 1 beet wedge. (Save rest of pesto and beets for another use.) Sprinkle with Maldon salt.

8 corn tortillas Tajin or chili powder 24 each small pineapple chunks and cilantro leaves for garnish Hot sauce and lime wedges for serving 1 In a mixing bowl, whisk ancho, paprika, cumin, oregano, chipotle, garlic, lime juice and oil. Add chicken and season with salt and pepper. Mix thoroughly. Transfer to an airtight container and refrigerate for at least 4 hours and up to 1 day. 2 Place chicken and its marinade in a large sauté pan with orange juice. Cover and place over medium-high heat. When it comes to a boil, reduce heat to maintain gentle simmer. Cook, turning occasionally, until chicken is very tender, about 30 minutes. Transfer chick- en to a baking pan. Raise heat to medium-high and reduce cooking liquid, stirring occasion­ ally, until syrupy, 8 to 10 minutes. Remove from heat. While sauce is reducing, shred chicken with 2 forks. When sauce has reduced, stir in chicken. If not using immediately, cool com- pletely and transfer to an airtight container. (Chicken can be made and refrigerated up to 3 days in advance.) 3 Cut 2 1/2-inch (6 cm) rounds out of tortillas with a cookie cutter—you should get 3 per tor- tilla. (Scraps can be chopped, fried and used as a salad or soup garnish.) 4 Heat 1 inch (2.5 cm) canola oil in a medium-­ size deep skillet over medium-high heat. At- tach a candy thermometer. When oil reaches 350°F (177°C), fry tortilla rounds in batches, turning occasionally, until lightly browned and crisp, 1 to 2 minutes. (Adjust heat as necessary to maintain temperature.) Transfer to baking sheet lined with paper towel. Sprinkle with Tajin. Cool completely. Transfer to an airtight container. (Tostadas can be made and stored at room temperature up to 1 week in advance.) 5 When ready to serve, warm chicken mixture in microwave. Top each tostada with some chicken, 1 pineapple chunk and 1 cilantro leaf. Serve with hot sauce and lime wedges.

This slightly sweet and zingy glaze, made with pantry ingredients, is very simple to put together, making this centrepiece roast one of the easiest ways to impress. A beet relish, cranberry sauce, onion chutney or your favou- rite condiment makes a nice accompaniment option, along with Braised Onions & Peas (recipe next page) and scalloped or mashed potatoes, of course. Slice up and reserve leftovers for Sheet-Pan Ham & Egg Toasties (recipe next page), and you’ll be looking forward to brunch before you’re even finished dinner. There will be enough ham for brown bag lunch sandwiches for the week too. 10 to 12 lb (4.54 to 5.44 kg) bone-in smoked ham 1/2 cup (125 mL) packed brown sugar 2 Place ham, fat-side up, on a rack in a roast- ing pan. Add about 1/4 inch (5 mm) water to bottom of pan. Brush ham all over with water. Bake, uncovered, for 2 hours. 3 Meanwhile, combine sugar, mustard, ginger, vinegar and water in a small saucepan. Cook over medium heat, stirring to dissolve sugar. Bring just to a boil. Remove from heat, season with pepper to taste and set aside. If glaze gets thick upon sitting, gently rewarm over low heat until fluid. 4 Remove ham from oven. With tip of a sharp knife, score fat layer on ham in a diagonal pattern. Brush all over with about half of glaze, dabbing gently on fatty portion so you don’t remove fat layer. Return to oven and bake for about 1 hour longer, brushing with remaining glaze after 30 minutes, or until meat thermom- eter reads 140°F (60°C). 5 Let ham rest for 15 minutes. Carve ham into slices to serve, reserving 6 thin slices for 2 tbsp (30 mL) dry mustard 1 1/2 tsp (7 mL) ground ginger 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) water Freshly ground pepper 1 Preheat oven to 325°F (163°C).

Makes 24 crostini

WHAT TO SERVE Crémant de Limoux is comparable in quality to more famous bubblies but lower in price. Its earthy, citrus, herb and nut tones complement this appetizer’s dominant ingredients. Grande Cuvee 1531 de Aimery

Crémant de Limoux LCBO 428086, $19.40

MINI TOSTADAS WITH PULLED CHICKEN & PINEAPPLE The original hard shell taco, a tostada is Mexico’s answer to an open-faced sandwich. Here, the tortilla bases are dusted with Tajin, a hot-and-sour spiced salt that’s traditionally used for fruit. If deep-frying isn’t your thing, you could save time and use round tortilla chips instead. 1 tsp (5 mL) ground ancho pepper

Makes 24 tostadas

Sheet-Pan Ham & Egg Toasties. Serves 8 to 10 with leftovers

1 tsp (5 mL) smoked paprika 1 tsp (5 mL) ground cumin 1/2 tsp (2 mL) dried oregano 1/4 tsp (1 mL) ground chipotle powder

WHAT TO SERVE This Hazy IPA boasts tropical fruit, herb and cit- rus tones and creamy carbonation, which balance the spice and boldly flavoured ingredients of the tostadas. Amsterdam Neon Haze IPA LCBO 16896, 473 mL, $3.35

WHAT TO SERVE Off-dry ripe pear, citrus and melon flavours pro- vide a great foil to the ham’s sweet and salty taste and the sharp character of the ginger and mustard. Pelee Island Late Harvest Vidal VQA LCBO 594184, $13.95

2 cloves garlic, grated on rasp 2 tbsp (30 mL) fresh lime juice

2 tbsp (30 mL) canola oil, plus more for frying 1 1/2 lbs (680 g) boneless skinless chicken thighs Salt and freshly ground pepper to taste 3/4 cup (175 mL) orange juice

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FOOD & DRINK HOLIDAY 2021