LCBO Food & Drink Holiday 2021

Ice capades from page 166

SAGE, HONEY & GINGER HOT TODDY On those chilly winter nights by the crackling fire, this hot toddy will warm you from the inside out. If you’re feeling a little under the weather, this recipe’s fresh ginger, honey and lemon can help soothe your sore throat. Not a fan of sage? Try using fresh rosemary or thyme instead. 3/4 cup (175 mL) water 1/2-inch (1 cm) piece ginger, peeled and thinly sliced 1 tbsp (15 mL) honey 4 fresh sage leaves, torn 1 tsp (5 mL) freshly squeezed lemon juice 1 1/2 oz bourbon, such as Maker’s Mark Bourbon ( LCBO 103747, $42.95) Lemon peel for garnish 1 In a saucepan over medium heat, add water, ginger, honey and sage leaves. Bring to a gentle boil and immediately remove from heat. Let steep for 5 minutes. 2 Strain mixture into a glass. Stir in lemon juice and bourbon. Garnish with lemon peel and serve warm. Makes 1 drink

1 tbsp (15 mL) gochujang 1 tbsp (15 mL) vegetable oil 1 tsp (5 mL) soy sauce 1 tsp (5 mL) toasted sesame oil Salt to taste

3 cups (750 mL) unsalted mixed nuts (almonds, walnuts, pecans and cashews) 1 tbsp (15 mL) white sesame seeds 1 tbsp (15 mL) black sesame seeds

1 Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 2 In a large mixing bowl, whisk together brown sugar, gochujang, vegetable oil, soy sauce, sesame oil and salt until combined. 3 Add mixed nuts and toss to evenly coat. Transfer to prepared baking sheet and spread into a single layer. Sprinkle evenly with white and black sesame seeds. 4 Bake for 20 minutes, giving nuts a shake halfway through baking. Let cool slightly and serve.

BAKED GOCHUJANG & SESAME SPICED NUTS

Roasting nuts is a simple way to elevate their flavour. They make for a tasty snack, as well as a great addition to any charcuterie board. The gochujang brings a blend of sweet, spicy and salty to this version of baked nuts. Find it at an Asian market or food store.

Serves 4 to 6

2 tbsp (30 mL) packed light brown sugar

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