LCBO Food & Drink Holiday 2023

Winter Break from page 150

PORK SCHNITZEL SANDWICH With its golden, crisp exterior, pork schnitzel is always a crowd-pleaser. Best of all, there’s no deep-frying required, just a quick turn in the pan. Sandwich each piece inside a kaiser bun along with some pickles, cabbage and a homemade aïoli, and you’ll have yourself a perfect winter lunch.

one chop. Cook, flipping halfway through, until golden-brown and cooked through, about 6 minutes. Transfer to a separate wire rack set over a baking sheet. Repeat with remaining oil and chops, carefully wiping out the pan between each batch. 5. To assemble sandwiches, warm cut side of buns in pan over medium heat, 1 to 2 minutes. Spread 1 tbsp (15 mL) aïoli on both bun halves. Toss cabbage with mustard and vinegar in a small bowl. Divide between bottom buns. Add schnitzel and pickles before topping with top buns. WHAT TO SERVE Featherstone Black Sheep Rielsing VQA VINTAGES ESSENTIALS 80234, $19.95 Riesling is a fantastic holiday wine because it is highly versatile, and the pork schnitzel sand wich is an ideal partner. The wine’s crisp acidity cuts through the sandwich’s meaty texture. VERTE CHAUD Chartreuse-spiked hot chocolate, also known as Verte Chaud, is a popular après-ski drink in France. The herbal notes of this liqueur can teeter on medicinal, especially when mixed with the bitter notes of a dark chocolate, so make sure you use good-quality milk chocolate to bring out its subtler mint flavour. 1 1/2 cups (375 mL) finely chopped milk chocolate, about 8 oz (225 g) 3 tbsp (45 mL) cocoa powder 3 tbsp (45 mL) granulated sugar 1/2 cup (125 mL) heavy cream 4 1/2 cups (1.125 L) whole milk 9 tbsp (135 mL) Chartreuse Green ( LCBO 37333, 375 mL, $45.10 ) 6 Chartreuse Marshmallows, optional (recipe next page) 1. Heat chocolate, cocoa powder and sugar in a medium saucepan over medium-low, stirring constantly until chocolate is melted, 3 to 5 minutes. 2. Stir in cream until mixture is smooth then whisk in milk. Increase heat to medium. Bring to a simmer, stirring often, until mixture is uni form. Remove from heat. Stir in Chartreuse. 3. Divide mixture between six small mugs. If desired, top each with a Chartreuse Marshmallow. Using a small kitchen torch, lightly toast the tops of each marshmallow before serving. Makes 6 cups Serves 6

KOHLRABI & APPLE SALAD Kohlrabi wins the award for most alien-like vegetable, but don’t let that dissuade you from giving it a try. It’s a member of the cabbage family, and its flavour is more familiar than you might think. It also has a refreshingly crisp tex ture, which means this salad eats like a slaw. 1 tsp (5 mL) caraway seeds 1 tbsp (15 mL) unsalted butter 1/2 cup (125 mL) finely chopped rye crispbreads, such as Finn Crisp (see TIP) 3/4 tsp (4 mL) fine sea salt, divided, plus more to taste 4 tsp (20 mL) white vinegar 2 tsp (10 mL) prepared horseradish 2 medium kohlrabi, peeled, halved and thinly sliced 2 mini cucumbers, halved and thinly sliced on the bias 1 green apple, such as Crispin (aka Mutsu), thinly sliced 1/2 cup (125 mL) very thinly sliced white onion 3 tbsp (45 mL) full-fat yogurt 1. Heat a small frying pan over medium heat. Add caraway seeds. Cook, stirring often, until fragrant, about 30 seconds. Add butter and stir until melted. Stir in rye crumbs then cook until golden-brown, about 3 minutes. Season with 1/4 tsp (1 mL) salt. Set aside. 2. Combine vinegar, horseradish and remain ing 1/2 tsp (2 mL) salt in a medium bowl. Add kohlrabi, cucumbers, apple and onion, tossing to coat. Stir in yogurt then season to taste with freshly ground black pepper and more salt if needed. 3. To serve, arrange vegetables on a large platter. Just before serving, sprinkle with rye crumbs and dill. Serves 6 TIP You can use any brand of rye crispbreads, but we like Finn Crisp for its pronounced sourdough flavour. Freshly ground black pepper to taste 1/4 cup (60 mL) loosely packed fresh dill

SMOKY LEMON AÏOLI 2 large egg yolks 2 small garlic cloves, minced 2 tbsp (30 mL) lemon juice 2 tsp (10 mL) lemon zest

1 1/2 tsp (7 mL) smoked sea salt, such as Maldon 1 cup (250 mL) neutral oil, such as grapeseed 1 tbsp (15 mL) cold water PORK SCHNITZEL 6 boneless pork loin chops, about 1/3 lb (150 g) each, fat cap trimmed and discarded 3/4 tsp (4 mL) fine sea salt 1/2 cup (125 mL) all-purpose flour 3 large eggs, beaten 1 1/2 cups (375 mL) unseasoned breadcrumbs 6 tbsp (90 mL) neutral oil, such as grapeseed, divided TO SERVE 6 medium kaiser buns, halved 6 cups (1.5 L) thinly sliced red cabbage 2 tbsp (30 mL) grainy mustard 1 tbsp (15 mL) white vinegar 3/4 cup (175 mL) sliced kosher dill pickles 1. For the aïoli, combine egg yolks, garlic, lemon juice, zest and salt in the bowl of a food processor. Slowly drizzle in oil, with motor running, until mixture is very thick. Process in water to thin. Set aside. 2. For the schnitzel, place one loin chop inside a large releasable plastic bag. Pound, using a mallet or rolling pin, until chop is between 1/4 inch (5 mm) and 1/8 inch (3 mm) thick. Repeat with remaining chops. Season with salt. 3. Set up a breading station by placing flour, eggs and breadcrumbs in three separate shallow bowls or pie plates. Working with one chop at a time, coat with flour, shake off excess then dip in egg. Coat evenly, allow ing excess to run off, before transferring to breadcrumbs. Lightly press breadcrumbs into meat to adhere. Transfer breaded chops to a wire rack until ready to cook. Repeat with remaining chops. 4. Preheat a large cast-iron pan over medium heat for 5 minutes. Add 1 tbsp (15 mL) oil, then

WHAT TO SERVE Trius Chardonnay VQA LCBO 497248, $17.95

The toasty oak, vanilla and yellow plum notes, along with the wine’s structure and palate-cleansing acidity, make this a friendly companion to a salad that eats like a slaw.

238 FOOD & DRINK HOLIDAY 2023