LCBO Food & Drink Holiday 2023

One-Dish Wonders from page 185

PONCHE TEQUILIANO Since it can be hard to round up all the Mexican essentials for a traditional Ponche Navideño, this recipe calls for ingredients more easily found in Ontario, usually readily available at Latin grocers. Traditional ponche recipes call for piloncillo instead of agave syrup, tejocotes (hawthorn apples) instead of crabapples, canela instead of cinnamon and guava instead of pineapple. 2 tamarind pods 3 cinnamon sticks 3 cloves 1 vanilla bean 6 allspice berries 3/4 cup (175 mL) cubed pineapple 12 dried apricots 1 cup (250 mL) cored and sliced quince 4 cups (1 L) Hibiscus Tea (recipe follows) 3 tbsp (45 mL) agave syrup 1. Combine hibiscus tea, agave syrup, tamarind pods, cinnamon sticks, cloves, vanilla bean, allspice berries, pineapple and apricots in a large pot. Bring to a boil and immediately reduce heat. Simmer on low for 30 minutes. Add quince to the pot, along with wine, tequila and orange slices. Simmer for 15 minutes. Right before serving, add the grapefruit juice. Ladle into individual cups and garnish with a pecan and a rehydrated apricot on a skewer. HIBISCUS TEA Also known as Agua Flor de Jamaica, this easy-to-make crimson tea gives the punch a floral aroma and imbues its gorgeous vibrant red hue. Mix 1/2 cup (125 mL) hibiscus flowers (also known as flor de Jamaica) to 4 cups (1 L) boiling water in a medium saucepan. Turn heat down to simmer for five minutes, until it’s a bright reddish-pink. Discard solids and cool. Makes 10 drinks (substitute whole crabapples, tops removed, or cranberries if needed) 1 bottle white wine 6 oz tequila reposado 1 orange, sliced 1 cup (250 mL) fresh Ruby Red grapefruit juice 1/2 cup (125 mL) pecans for garnish

9. While breasts are resting, whisk honey and orange juice or water in a small bowl. Brush duck legs and return to oven. Bake until heated through, basting once, about 5 minutes. Brush again with honey mixture. Drain briefly on paper towel then transfer to a serving platter. With a very sharp knife, cut duck breast into thin slices. Arrange on platter with legs. Serve immediately with spicy cranberry ketchup. WHAT TO SERVE Ravenswood Vintners Blend Old Vine Zinfandel LCBO 359257, $19.95 Zinfandel is a fantastic option here. The wine’s dark berry fruit and full-flavoured nature match the recipe’s spice. Delicate acidity and soft tannins in the wine marry perfectly with the rich duck. Serves 6

SAUSAGE & POTATO BREAKFAST CASSEROLE

A deeply comforting combo of crispy pota toes, sausages, eggs and cheese baked in one pan. Serve it with plenty of buttered sour dough toast and sliced fresh fruit on the side. This dish can be made ahead and reheated all week for quick breakfasts as long as it lasts. 5 tbsp (75 mL) olive oil, divided 1/2 lb (225 g) breakfast sausages 2 large russet potatoes, about 12 oz (340 g) each 3/4 tsp (4 mL) salt, divided 12 large eggs 1/3 cup (80 mL) whipping cream 2 cups (500 mL) shredded aged cheddar cheese 4 green onions, thinly sliced 1. Preheat oven to 375°F (191°C). 2. Place 1 tbsp (15 mL) oil in a deep 9 x 13-inch (23 x 33-cm) casserole dish. Place sausages in dish and coat with oil. Bake until sausages are golden brown, flipping halfway through cooking, 15 to 20 minutes. Transfer sausages to a plate to cool. 3. While sausages are baking, peel and coarsely grate potatoes. Place in a clean tea towel. Wrap up towel and squeeze out excess water over sink. Heat remaining 4 tbsp (60 mL) olive oil in a large nonstick frying pan over medium-high heat. When oil is hot, carefully add potatoes and 1/2 tsp (2 mL) salt. Cook, stirring and flipping potatoes occasionally until you have large chunks of golden brown and tender potatoes, 8 to 10 minutes. Transfer to a plate to cool slightly. 4. In a large bowl, whisk together eggs, cream and remaining 1/4 tsp (1 mL) salt. Stir in cheese and green onions. Break crispy potatoes into bite-size pieces and stir into eggs. Pour egg mixture into dish you used to cook sausages. Cut sausages in half and evenly distribute in the egg mixture. 5. Bake until puffed and golden around edges and eggs are set, 25 to 30 minutes. Serves 6 to 8 WHAT TO SERVE Henry of Pelham Cuvée Catharine Brut VQA LCBO 217521, $32.95 This local customer favourite is perfect for our hearty casserole. The wine’s acidity comple ments the rich dish, provides balance and elevates the pairing.

Mull It Over from page 65

RIBEIRA ROSADO Take a break from traditional winter warmers and, instead, serve up this fresh take on Porto Quente, a mulled port wine drink enjoyed in the winter months on the banks of the legend ary Douro River. It’s lighter than most mulls and ends with a zesty citrus and ginger note.

2 cups (500 mL) white port 1 cup (250 mL) dry rosé wine 1 cup (250 mL) water 2 tbsp (30 mL) brown sugar 1 vanilla bean 2 cinnamon sticks 1/4 cup (60 mL) raw chopped ginger 5 cloves

1 apple, cubed 1 orange, sliced

1 tsp (5 mL) lemon zest 1 tsp (5 mL) orange zest

1. Add white port, rosé wine, water, brown sugar, vanilla bean, cinnamon sticks, ginger and cloves to a pot and heat on medium-high for about 2 minutes until it’s just under the boiling point. Don’t let it boil. Reduce heat and simmer for 20 minutes. Add apple, orange and zests and let it mull on a low heat for 10 more minutes.

Makes 6 cocktails

FOOD & DRINK HOLIDAY 2023 237