LCBO Food & Drink Holiday 2021

Festive feasting from page 144

HERBED BUTTERED CARROTS These flavourful carrots take minimal time to make and can be quickly put together right before serving. When preparing the carrots, use a paring knife to scrape away any grit that may be caught in the base of the stem to

inserted into thickest part of pork reads 140°F (60°C), about 1 hour 20 minutes to 1 hour 50 minutes. If skin needs to be further crisped, increase heat to 475°F (246°C) during the last 10 minutes of cooking, checking often so it doesn’t burn. Remove and let rest for at least 20 minutes before slicing. 6 For the brown sauce, in a medium saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, until deeply golden, 4 minutes. Whisk in stock and cream, and con- tinue cooking until sauce is thick enough to lightly coat back of a spoon, about 5 minutes. Whisk in jelly, soy sauce, Dijon, 1/4 tsp (1 mL) salt and pepper until smooth. 7 Once roast has rested, follow scored crack- ling to cut into slices. Serve with brown sauce. BURNT SUGARED POTATOES It admittedly takes some time and patience to peel the skin from each potato, but it’s worth all the effort in the end. Enlist some help if you can: It will make the job pass more quickly! These are always served alongside additional plain boiled fingerlings to add balance and extra substance to the meal. Serves 6 to 8 1 Place potatoes in a large pot with enough water to cover. Cover with a lid and bring water to a boil over high heat. Cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain well, then transfer to a baking sheet and let cool completely, 1 hour. 2 Using a paring knife, peel and discard skin from potatoes. Remove any imperfections, if needed. Set aside. 3 In a large heavy frying pan, combine sugar with water and set over medium-high heat. Without stirring, let come to a simmer, gently swirling pan as mixture begins to turn golden. When it is medium golden, stir in butter until melted. Carefully add potatoes; mixture will lightly seize. Continue cooking, gently stirring often with a heatproof spatula, until potatoes are deeply glazed and caramel has thickened, 5 to 6 minutes more. Remove from heat and season with salt. 2 1/2 lbs (1.13 kg) fingerling potatoes 1/2 cup (125 mL) granulated sugar 1/4 cup (60 mL) water 1/4 cup (60 mL) butter 1/4 tsp (1 mL) salt

PORK ROAST WITH CRACKLING & BROWN SAUCE What makes this roast quintessentially Danish is the thick layer of fat that’s kept in its entirety. Ask your butcher to leave it untrimmed; they can also score the skin for ease of preparation. This roast is really at its best when you allow it to stand, uncovered, in the fridge for a full two days before cooking. It removes any moisture from the crackling, leaving it perfectly crunchy and crisp once roasted.

ensure they’re properly cleaned. 12 medium carrots, about 2 bunches 1/4 cup (60 mL) butter 6 sage leaves 4 small thyme sprigs 1/2 cup (125 mL) walnut halves, toasted and roughly chopped 1/4 tsp (1 mL) flaky sea salt

1 Boil a large pot of salted water. Peel carrots and trim tops to 1/2 inch (1 cm). Cut lengthwise in half, leaving any slender carrots whole so they are consistent in size. Add carrots to boiling water and cook just until tender, 6 to 8 minutes. Drain well and transfer to a platter. 2 In a small saucepan, melt butter over medium-­ high heat. When butter is foaming, add sage and thyme. Cook, swirling often, until herbs have started to crisp, 1 to 2 minutes. Remove from heat and immediately spoon butter over carrots. Using your fingertips or the tines of a fork, pull thyme leaves off stems and sprinkle overtop. Top with crisped sage leaves, walnuts and salt. Serves 6 to 8 BRAISED RED CABBAGE While this cabbage is delicious right after cooking, it’s a great option to make in advance as its flavours continue to intensify over time. The cooled cabbage can be refrigerated in an airtight container for up to three days and warmed up minutes before serving. 1 small red cabbage, cored and thinly sliced 1/4 inch (5 mm) thick, about 14 cups (3.5 L) 1 cup (250 mL) raw unfiltered apple cider vinegar 1/2 cup (125 mL) granulated sugar

ROAST 5 lb (2.27 kg) boneless pork loin roast, all fat and skin attached, tied 2 tsp (10 mL) salt Freshly cracked pepper to taste

BROWN SAUCE 1/4 cup (60 mL) butter 1/4 cup (60 mL) all-purpose flour 1 3/4 cups (425 mL) unsalted chicken or pork stock

1/2 cup (125 mL) 35% cream 1 tbsp (15 mL) redcurrant jelly 1 1/2 tsp (7 mL) dark soy sauce 1/2 tsp (2 mL) Dijon mustard 1/4 tsp (1 mL) salt Freshly cracked pepper to taste

1 For the roast, using a kitchen towel, thor- oughly pat all sides of roast, removing as much moisture as possible. Set on a cutting board. Using a very sharp clean utility knife, score skin, running along grain, 1/4 inch (5 mm) apart, or cross-hatch with scores about 3/4 inch (2 cm) apart. Scores should cut just through skin and top layer of fat cap but not all the way down to meat. Transfer roast to a plate or tray and refrigerate, uncovered, for at least 24 hours, preferably 2 days. 2 Remove roast from fridge and let stand at room temperature for 1 hour before cooking. 3 Arrange oven rack at centre of oven. Pre- heat to 400°F (204°C). 4 Using a kitchen towel, remove any excess moisture from bottom of roast. Season all over with 2 tsp (10 mL) salt and pepper, rubbing into scored skin. Arrange, skin-side up, in a roasting pan on a rack. Pour enough water to cover bottom of pan 1/4 inch (5 mm) deep to prevent smoking while fat renders. 5 Roast in centre of oven, topping up water in bottom of pan if needed, until a thermometer

4 star anise 3 bay leaves

2 cinnamon sticks 1/2 tsp (2 mL) salt Freshly cracked pepper to taste

1 In a large Dutch oven or pot, combine all ingredients. Set over medium-high heat and bring liquid on bottom to a boil. Cover with a lid and reduce heat to medium-low. Simmer, stirring occasionally, until cabbage is deeply purple and most of the liquid is absorbed, about 50 minutes. Remove star anise, cinna- mon and bay leaves before serving. Serves 6 to 8

Serves 6 to 8

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FOOD & DRINK HOLIDAY 2021