LCBO Food & Drink Holiday 2021

SHEET-PAN HAM & EGG TOASTIES Use your leftover Baked Ham with Ginger Mustard Glaze that you cleverly stashed in the fridge and bake this hearty, savoury French toast on a sheet pan in the oven. You get to cus- tomize the style of the eggs to suit your taste and that of your brunch companions, whether poached or fried, sunny side up or over easy— they’re all the perfect finishing touch. 3 tbsp (45 mL) butter (approx.), softened, divided 1 lemon 9 eggs 1/2 cup (125 mL) milk Pinch each salt and freshly ground pepper, plus more to taste White vinegar (optional) 6 slices multigrain bread 3/4 cup (175 mL) finely grated sharp hard cheese 6 slices leftover Baked Ham with Ginger Mustard Glaze Chopped fresh chives 1 Preheat oven to 425°F (218°C). Place a large rimmed baking sheet in oven while preheating. Spread 2 tsp (10 mL) butter on a large piece of parchment paper or a reusable baking mat. Set aside. 2 Grate 2 tsp (10 mL) zest from lemon. Squeeze 1 tbsp (15 mL) juice from lemon (reserve remaining for another use); set juice aside separately in an ovenproof ramekin. Place zest in a shallow dish and add 3 of the eggs; whisk until blended. Whisk in milk and pinch each salt and pepper. Set aside. 3 If poaching eggs, bring a wide saucepan of water to a simmer; add a splash of vinegar, cover and keep water hot until you’re ready to cook eggs. 4 Remove hot baking sheet from oven and slide buttered parchment onto sheet. Quickly dip bread slices into egg mixture, flipping to coat, and place on buttered parchment, spacing them apart. Bake for about 5 minutes or until light golden on the bottom. 5 Remove sheet from oven and flip toast slices over. Sprinkle cheese evenly over bread slices. Arrange ham on bread slices. Return to oven and bake for about 5 minutes or until toast is golden and cheese is browned. Add 1 tbsp (15 mL) butter to lemon juice in ramekin and heat in oven for 2 minutes to melt butter. 6 Meanwhile, cook eggs in desired style. To poach, bring poaching water to a simmer over medium-low heat. Crack 1 egg into a small dish and gently slip into simmering water. Cook, in batches as necessary, for 2 to 5 minutes or until desired doneness. Using a slotted spoon,

4 Just before serving, return onions to medium heat and bring to a gentle boil; boil for about 5 minutes or until liquid has reduced by about half. Add peas and remaining butter. Cover and simmer, gently stirring once, for about 5 minutes or until peas are hot and glazed. Discard bay leaf. Season with salt and pepper to taste.

remove each egg and blot with paper towel. Place on a plate and cover with foil while you finish cooking remaining eggs. To fry, melt a thin layer of remaining butter in a large skillet over medium heat and fry eggs to desired doneness. 7 Place 1 egg on top of each toastie. Drizzle with melted butter mixture and sprinkle with chives.

Serves 6

Serves 8

WHAT TO SERVE This fragrant low-alcohol sparkler provides a counterpoint to the hearty toasties. Its fruity sweetness and refreshing bubbles play well with the ham, cheese and eggs. Bottega Petalo Il Vino dell’Amore Moscato LCBO 588780, $13.95 BRAISED ONIONS & PEAS Humble onions and peas take the spotlight with this classic treatment. The tiny onions braise to melt-in-your-mouth sweetness, and the peas add a bright, fresh contrast (even from frozen). If you can’t get pearl or cippolini onions, use the smallest cooking onions (about two per person) you can find and increase the braising time by about 15 minutes. 2 bags (each 284 g) pearl or cippolini onions 2 tbsp (30 mL) cold-pressed canola or olive oil 3 tbsp (45 mL) butter, divided 1 1/2 cups (375 mL) no-salt-added chicken or vegetable broth 1 bay leaf 1/4 tsp (1 mL) dried thyme or 1 sprig fresh thyme 1/2 tsp (2 mL) salt, plus more to taste Freshly ground pepper to taste 4 cups (1 L) frozen green peas, about 18 oz (510 g) 1 To peel onions, blanch in a saucepan of boil- ing water for 3 minutes. Drain and rinse under cold water. Trim off root ends and slip off skins; trim off any long, papery tips. Pat dry. 2 Heat oil and 1 tbsp (15 mL) of the butter in a large shallow sauté pan or a skillet with a lid over medium heat. Add onions and cook, stir- ring, for 5 minutes or until browned in spots. Add broth, bay leaf, thyme, 1/2 tsp (2 mL) salt and pepper to taste, and bring to a boil. 3 Cover, reduce heat to low and gently simmer, gently stirring occasionally, for about 30 minutes or until onions are very soft yet hold their shape. You can let onions cool, uncovered, then cover and let stand at room temperature for up to 8 hours before serving.

CAST-IRON PAN YORKSHIRE PUDDING Using a cast-iron pan to make one large pud- ding takes the trickiness out of quickly divvy- ing up the batter into muffin cups and getting the heat you need in the pan for a good puff. The keys to success are to let the batter rest, make sure the oven is up to temp before you bake and be sure the pan and fat are good and hot—but not so hot the smoke detector goes off. Carve your roast, dish up sides and have a board or trivet on the table so every- thing is ready for you to present your pudding in dramatic fashion as soon as it comes out of the oven. 3 eggs 1 cup (250 mL) milk 1 cup (250 mL) all-purpose flour 1/2 tsp (2 mL) salt 2 tbsp (30 mL) fat from strip loin roast or canola oil 1 Whisk together eggs and milk in a medium bowl until frothy. Whisk in flour and salt until very smooth. Let stand at room temperature for 30 minutes to 1 hour. 2 Preheat oven to 425°F (218°C). 3 Heat a 9 to 10-inch (23 to 25 cm) cast-iron skillet in the oven or on the stovetop over medium-high heat until hot. 4 Add fat to pan and heat for 2 minutes in the oven or on stovetop until hot but not smoking. Carefully remove from oven, if necessary. 5 Whisk batter to blend and quickly pour into hot pan. Immediately bake for about 22 minutes or until golden and puffed. Serve immediately. Serves 6

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HOLIDAY 2021 FOOD & DRINK