LCBO Food & Drink Holiday 2021

Pour it on from page 225

House party from page 103

turkey juices to make 3 cups (750 mL). Add wine and any browned bits from pan to stock mixture. 4 Heat fat in a medium pot set over medium heat. Gradually whisk in flour until blended. Gradually and continuously whisk in stock mix‑ ture. Continue to whisk until gravy comes to a boil, then reduce heat. Add thyme sprigs and garlic. Simmer, uncovered, for about 8 minutes or longer to achieve the thickness you want. Taste and season with salt and pepper. Set a sieve over a pot to strain gravy, discarding thyme and garlic.

CLASSIC TURKEY GRAVY For many, turkey gravy is the highlight of a hol‑ iday meal. Gravy perfection is easily attainable, and making the stock in advance eliminates one more thing on the cooking to‑do list. The juices you get from the turkey will depend on its size: This recipe is based on a 12 lb (5.44 kg) turkey.

GIBLET STOCK Turkey giblets

Makes about 3 cups (750 mL)

1 small carrot, cut in half 1 celery stalk, cut in half

MINI SHORTBREAD SHACKS Gingerbread houses, though they look very beautiful, can often be tough to eat—literally. These mini gingerbread-inspired houses are made using a shortbread cookie base. Find the templates to make these shacks at lcbo.com/foodanddrink.

1 small unpeeled onion, quartered 2 unpeeled cloves garlic, smashed 1/2 tsp (2 mL) dried thyme leaves 2 bay leaves 2 parsley sprigs 5 black peppercorns 6 cups (1.5 L) water GRAVY Turkey juices 1/3 cup (80 mL) white wine Butter, if needed Giblet Stock 1/3 cup (80 mL) all-purpose flour Several sprigs fresh thyme 2 cloves garlic, minced Salt and pepper

Pitcher this from page 57

BITTER SEA BREEZE The classic New England highball is reimag‑ ined as a holiday punch with a splash of bitter Campari and a float of festive cranberries. 1/2 cup (125 mL) vodka, such as Georgian Bay Vodka ( LCBO 446559, $34.95) 1/4 cup (60 mL) Campari 1 1/2 cups (375 mL) cranberry juice 1 cup (250 mL) strained fresh ruby red grapefruit juice 4 tsp (20 mL) strained fresh lime juice 2 cups (500 mL) ice cubes, plus more for serving 1/4 ruby red grapefruit, thinly sliced, plus more for garnish 1/4 cup (60 mL) fresh or frozen cranberries, plus more for garnish 1 Pour vodka, Campari, cranberry juice, grapefruit juice and lime juice into a 48 to 64 oz (1.42 to 1.89 L) glass pitcher. Cover and refrigerate for up to 24 hours. 2 When ready to serve, add ice to pitcher. Add grapefruit slices and cranberries. Lightly stir. 3 To serve, strain into chilled highball glasses filled with ice. Garnish with grapefruit slices and cranberries. Makes 4 to 6 drinks SIMPLE SYRUP Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) sugar until dissolved. Pour into jar and let cool. If storing, cover and refriger‑ ate for up to 1 month. Makes 1 1/2 cups (375 mL)

VANILLA SHORTBREAD 1 1/2 cups (375 mL) unsalted butter, at room temperature 3/4 cup (175 mL) granulated sugar 1 1/2 tsp (7 mL) vanilla extract 3/4 tsp (4 mL) salt 3 1/4 cups (810 mL) all-purpose flour, plus more for dusting VANILLA BUTTERCREAM 1/2 cup (125 mL) unsalted butter, at room temperature 2 cups (500 mL) icing sugar 2 tbsp (30 mL) 35% whipping cream 1 tsp (5 mL) vanilla extract Pinch salt

1 For the stock, the day before roasting, remove giblets from turkey. This will include the neck, kidney, heart and liver. Save liver for another use, as it can make stock bitter. Place remaining giblets in a medium pot with carrot, celery, onion, garlic, thyme, bay leaves, parsley and peppercorns. Add water to pot. Bring to a boil, then simmer, covered, for 1 hour. Uncover and continue to simmer for 50 to 60 minutes, until 1 1/2 to 1 3/4 cups (375 to 425 mL) liquid remains. Strain, discard solids and cool completely. Cover and refrigerate stock until ready to use. 2 When turkey has finished roasting, remove to a carving platter and cover loosely with foil; let stand while preparing gravy. For the gravy, pour turkey juices into a glass bowl. Place in freezer for about 10 minutes to let fat separate from liquid. Meanwhile, pour wine into turkey roasting pan and scrape up any browned bits that may be stuck to bottom of pan. 3 Remove turkey juices from freezer. Try to skim 3 tbsp (45 mL) fat into a small measuring cup. If you don’t have enough, add butter to make up the difference. Add Giblet Stock to

TO ASSEMBLE Sanding sugar Assorted nuts Assorted candies Assorted sprinkles Mini marshmallows Chocolate chips

1 For the vanilla shortbread, arrange a rack in centre of oven. Line 3 baking sheets with parchment paper. 2 Combine butter, sugar, vanilla extract and salt in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until mixture is well-combined, about 30 sec‑ onds. Scrape down sides of bowl. Add flour.

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HOLIDAY 2021 FOOD & DRINK