LCBO Food & Drink Holiday 2021

4 To finish cobbler topping, whisk 2 tbsp (30 mL) melted butter into yogurt mixture and pour over dry ingredients. Stir just until evenly moistened. Drop cobbler batter by about 8 large spoonfuls on top of simmering filling. 5 Bake for 20 to 25 minutes or until topping is golden brown and a tester inserted in the topping (without poking the filling) comes out clean. TIP If you don’t have an ovenproof skillet or the right size of ovenproof saucepan, make the sauce in a regular saucepan, then combine the filling in an 8-cup (2 L) shallow baking dish before adding the cobbler topping. You may need to increase the baking time. WHAT TO SERVE For any easy match, chilled rosé is the way to go. Enticing berries, subtle herbs and light spice will elevate the flavours of this simple cobbler. WINTER FLIP Inspired by the rich and decadent holiday tradition of creamy eggnog, this “flip” cocktail works best with a bold 100% Canadian rye whisky, with all its vanilla and spice. 1 1/2 oz Lot No. 40 Single Copper Pot Still Canadian Whisky ( LCBO 382861, $39.95) 1/2 oz 10-year-old Tawny Port 1/2 oz Fernet-Branca ( LCBO 220145, 500 mL, $23.75) 1 1/2 tsp (7 mL) fine granulated sugar 1 whole fresh egg Tiny pinch salt Freshly grated nutmeg for garnish 1 Add whisky, port, Fernet-Branca, sugar, egg and salt to an ice-filled cocktail shaker. Shake well for 60 seconds and strain into a chilled glass. 2 Garnish with a light dusting of nutmeg and serve with biscotti. Serves 4 Saintly Rosé VQA LCBO 14882, $18.00 Night shift from page 117

LEFTOVER-TURKEY CORNMEAL COBBLER After the glitz and glamour of all those holiday meals, it’s time for warm and cozy comfort food. Turn your leftover Chili-Citrus-Brined Roast Turkey and All-in-One Roasted Root Vegetables into this biscuit-topped cobbler. Pop it in the oven, turn on a movie, pull up a blanket and settle in for a relaxing meal on the sofa. If you don’t have leftover vegetables, this is where that stash of frozen veggies comes to the rescue. COBBLER TOPPING 1/2 cup (125 mL) milk 1/3 cup (80 mL) plain yogurt (not fat-free) 1 1/4 cups (310 mL) all-purpose flour 1/3 cup (80 mL) cornmeal 1 tbsp (15 mL) chopped fresh leafy herbs, such as sage, parsley or basil, or 1 tsp (5 mL) dried FILLING 1 tbsp (15 mL) butter 1 small onion, chopped 2 tbsp (30 mL) all-purpose flour 1 1/2 cups (375 mL) turkey stock or chicken broth 1/2 cup (125 mL) milk 1 tbsp (15 mL) Dijon mustard 2 cups (500 mL) chopped leftover Chili-Citrus- Brined Roast Turkey, about 10 oz (285 g) 2 cups (500 mL) chopped leftover All-in-One Roasted Root Vegetables or frozen vegetables, thawed and drained Salt and freshly ground pepper 1 Preheat oven to 400°F (204°C). 2 For the cobbler topping, whisk together milk and yogurt in a measuring cup. Whisk together flour, cornmeal, herbs, sugar, baking powder, baking soda and salt in a bowl. Set aside. 3 For the filling, melt 1 tbsp (15 mL) butter in a 9 to 10-inch (23 to 25 cm) ovenproof skillet or a medium shallow ovenproof saucepan (see TIP) over medium heat. Cook onion, stirring, for about 5 minutes or until softened. Sprinkle in flour; cook, stirring, for 1 minute. Gradually whisk in stock, then milk and mustard. Bring to a gentle boil, whisking often. Boil, whisking, for about 3 minutes or until thickened. Stir in turkey and vegetables, and season with salt and pepper to taste. Turn off heat. 1 tsp (5 mL) granulated sugar 1 tsp (5 mL) baking powder 1/4 tsp (1 mL) baking soda 1/4 tsp (1 mL) salt 2 tbsp (30 mL) butter, melted

GINGERBREAD SNAP BISCOTTI Traditional Italian biscotti and gingersnaps come together for aromatic holiday cookies with warm spices. Whether you serve them with a hot or cold cocktail, they are crunchy and make for a perfect flavourful dunking cookie. 2 tbsp (30 mL) unsalted butter, softened 1/3 cup (80 mL) old-fashioned (dark) brown sugar

1 large egg, room temperature 1/2 tsp (2 mL) pure vanilla extract 1 cup (250 mL) all-purpose flour 1/4 tsp (1 mL) baking powder 1/4 tsp (1 mL) salt 1 tsp (5 mL) ground ginger 1 tsp (5 mL) ground cinnamon 1/2 tsp (2 mL) ground allspice 1/2 tsp (2 mL) ground cloves 1/2 tsp (2 mL) ground nutmeg 1/4 tsp (1 mL) demerara sugar

1 Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2 In bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat butter and brown sugar on high speed until creamy. Beat in egg and vanilla. 3 In a separate bowl, mix together flour, baking powder, salt, ginger, cinnamon, allspice, cloves and nutmeg. Sift flour mixture into butter mixture and mix on low speed until well incorporated. 4 Transfer dough to baking sheet and shape into an 8 x 2 1/2-inch (20 x 6 cm) log and flatten to 3/4 inch (2 cm) thick. Sprinkle with demerara sugar. 5 Bake for 30 minutes, until edges and bottom are golden. Remove from oven and let stand for 5 minutes. Cut log diagonally into 12 even pieces. Place slices cut-side up on parchment paper-lined pan and bake for an additional 12 minutes. Let cool completely before serving.

Makes 1 cocktail

Serves 4 to 6

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HOLIDAY 2021 FOOD & DRINK