LCBO Food & Drink Holiday 2024

MUST-TRY

Dazzling Seasonal Desserts

HOLIDAY 2024

COMPLIMENTS OF

please enjoy responsibly.

Find Johnnie Walker Blue Label at an LCBO near you

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PROUDLY ONTARIAN ENJOYED WORLDWIDE

WHETHER IT’S BEER, LIQUOR OR WINE, WE HAVE A WIDE RANGE OF ACCESSORIES FOR YOU! Wine aerators, beverage bins, corkscrews, bar tools, beer accessories, ice moulds, glassware and so much more!

‘TIS THE SEASON

For Mastro & San Daniele

@ShareMastro

@share_mastro

@ShareMastro

Mastro® and San Daniele® are registered trademarks of Sofina Foods Inc. © 2024 Sofina Foods Inc.

From intimate get-togethers to large family

gatherings, creating festive, flavourful charcuterie boards

couldn’t be easier with the authentic Italian taste of

Mastro and San Daniele specialty deli meats.

TRY MAKING THIS FESTIVE CHARCUTER-WREATH USING

Mastro Signature Charcuterie Trio

Crab apples

Friulano cheese

Dried apricots

Parmesan

Crostini

Thyme

Green grapes

Christmas crackers

Rosemary

Goat cheese balls rolled in fresh herbs

Fresh Bay leaves

Figs

Scan for more charcuterie board inspiration

Shop LCBO.com and enjoy FREE Same-Day Pickup Get your favourite products when and where you want them!

Reserve the hottest products online or on the LCBO app with Same-Day Pickup, and we’ll have them ready for pickup in under 2 hours. Service available at 500+ stores.

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This season, go for gold .

www.ramsbury.com

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Ramsbury Gin,

available at select LCBO stores.

Contents

132

Features 108 GET IN TUNE

Favourite holiday songs inspire a score of entertaining ideas. By Victoria Walsh 114 Drinks, décor and recipes to simplify your holidays. By Christopher St. Onge, James Chatto and Stacey Smithers 124 GIFT SHOP EASY, BREEZY ENTERTAINING The perfect something for everyone on your list, whatever your budget. By Charlene Rooke 132 WARM WELCOMES Make-ahead dishes that combine comfort with delicious sophistication. By Michelle Rabin 140 DESSERTS THAT DAZZLE Festive fruit-filled desserts that look as gorgeous as they taste. By Michelle Lucas Larving

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MUST-TRY

Craquelin Cranberry Cream Puffs P. 202 Photography by Maya Visnyei

Dazzling Seasonal Desserts

H

HOLIDAY 2024

T

O N

COMPLIMENTS OF

PHOTOGRAPHY BY JAMES TSE

7

HOLIDAY 2024 ————————

CONTENTS

Departments

39

97

175

LOCAL

TRENDS

SOLO SUPPERS

Say Cheese Decadently delicious recipes tailor-made to showcase prime Ontario cheeses. By Jesse Vallins

Less is More Lighten up the holidays with de-alcoholized beer and wine, and lower alcohol mixed drinks. By Christine Sismondo

Dinner for One Warming, comforting soups—with portions to freeze for future solo suppers. By Michael Elliott

47

147

181

DECORATING 101

SEASONAL

GIFTING

Smart Cookies Everything you need to know to master

Going Green Spruce up wintertime cocktails with

Better Bitters Make Ontario bitters the stars of your cocktail-themed gifts. By Doug Wallace

the art of cookie decorating. By Michelle Lucas Larving

evergreen flavours. By Charlene Rooke

55

151

BEER

SIDES & STARTERS

Hip to Sip Premium beers pair up with sweet and savoury snacks. By Jordan St. John with Jessica Huras

Rooting for Vegetables It’s time to give unloved root veggies their moment in the spotlight. By Lindsay Guscott

In Every Issue

14

Editor’s Notes

61

155

SPIRITS

TWISTS

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Inside Scoop

Double Duty Make the most of seasonal spirits in cocktails— and desserts. By Kris Osborne

Rethinking Icewine Ontario’s celebrated elixir shows its versatility in the glass and in the kitchen. By Jessica Huras

The latest bits, bites and sips to keep you in the know. By Eric Vellend

207

71

161

Recipe Index

WINE

TWISTS

Light and Bright Winter whites and Christmas rosés

Fair Trades Tired of your old standybys? Easy swaps for traditional dishes and drinks. By Victoria Walsh

208

BARTENDER’S DAY OFF

take centre stage. By James Chatto

Playing Favourites Mixologist James Grant shares where to drink and dine around Toronto this holiday season. By Jessica Huras

79

169

SEASONAL

ENTERTAINING

Movie Night! A couch-ready menu for two on a cozy night in. By Carol Dudar

Bits and Bubbles Snack mix remixes paired with fizzy drinks for a celebratory touch. By Michelle Rabin with James Chatto

PHOTOGRAPHY BY DARREN KEMPER (LEFT); MAYA VISNYEI (RIGHT)

83

ASK THE EXPERTS

Words of Wisdom Holiday entertaining? Local influencers share their tips, hacks and faves. By Michele Sponagle

21

89

TRENDS

Bake a Difference Scrumptious baking recipes that happen to be gluten-free. By Eshun Mott

47

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———————— HOLIDAY 2024

The One

THAT BRINGS FESTIVE JOY

Vancouver · Edmonton · Calgary · Winnipeg · Toronto · Montréal · Québec · Halifax

LeCreuset.ca

TRAVEL Look for our first-ever issue dedicated to

HOLIDAY 2024

Chief Marketing and Digital Officer, LCBO Vanda Provato

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Jessica Huras, Victoria Walsh

Publication Coordinator Jessie O’Donnell Publication Assistant Piper MacFadyen ART Creative Director Cathy Cicchini Contributing Art Director David Taylor

Senior Designers Emilie Simpson, Rose Pereira Graphic Production Pat Turbach

CONTRIBUTORS Stacey Brandford, James Chatto, Catherine Doherty, Carol Dudar, Michael Elliott, Rob Fiocca, Christina Frantzis, Lindsay Guscott, Katie Hayden, Darren Kemper, Michelle Lucas Larving, Catherine MacFadyen, Andrea McCrindle, Eshun Mott, Kris Osborne, Michelle Rabin, Jordan St. John, Christopher St. Onge, Shelly Shnier, Christine Sismondo, Stacey Smithers, Michele Sponagle, James Tse, Jesse Vallins, Maya Visnyei, Doug Wallace, Genevieve Wiseman PRODUCTION Senior Manager Andrew Lawson Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

SALES Publisher Leslie Bolter

Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

Look for the products featured in this issue in LCBO stores and online at LCBO.com.

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.com, or call toll-free 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 32, Number 2. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Prices are subject to change without notice. Cette publication est également disponible en français.

Available March 5

Imperial Palace, Tokyo, Japan

IMAGE: DAVID CLAPP/THE IMAGE BANK UNRELEASED VIA GETTY IMAGES

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It’s what we all

bring to the table that counts.

Bring your best

All San Pellegrino trademarks are owned by San Pellegrino S.p.A., San Pellegrino Terme (BG), Italy and used under licence. © 2024 Sanpellegrino.

LCBO NOTES

From our President & CEO

1,000 bonus points when you buy any 12 participating Vintages New Release, Cellar Collection and Kosher wines, between November 30 and December 21. And, as part of our Spirit of Sustainability (SoS) program, we are honored to be fundraising for Ontario’s children’s chari ties once again this year. The fundraising campaign kicks off on December 3, Giving Tuesday, and lasts until New Year’s Eve, in support of CHEO Foundation, Children’s Health Foundation, McMaster Children’s Hospital Foundation, SickKids Founda tion, and Campfire Circle. With your generous help we can make a major contribution to these important organizations. As the year comes to a close, I would like to thank you for choosing to shop at the LCBO. Looking to the year ahead, we remain committed to continuing to operate as a best-in-class retailer, providing customers with an extensive product selection, knowledgeable employees, and remarkable service—all while giving back to the province of Ontario. Wishing you safe, healthy and very happy holidays,

Dear Friends,

The Holiday season will soon be in full swing, and the LCBO is at your service as a one-stop shop for all your gifting and entertaining. From Christmas to Hanukkah, Kwanzaa to New Year’s Eve, we have exclu sive, curated gifts and elevated hosting ideas to delight everyone on your list. Along with the widest choice of gift packs and local products you can find, we are the place for unique gifts for the wine lover, the spirits connoisseur, and the beer aficionado. The LCBO also offers a complete corporate gifting program with premium product assortment and advice online during the holidays at LCBO.com. As always, socially responsible hosts can find lighter options at our stores and online for guests who may be moderat ing or do not drink. As we move into 2025, Ontarians may be looking to start the new year by making Lighter Choices, a trend that includes non-alcoholic, dealco holized, low-alcohol, and low- or no-sugar drinks. The good news is they won’t have to sacrifice taste or quality. The LCBO con tinues to expand its catalogue of innovative and delicious alterna tives with more than 1,000 lighter wine, beer and cooler products from Ontario and around the world. We truly do have some thing for everyone. Meanwhile, the festive season brings a special offer from our partners at Aeroplan—earn

GEORGE SOLEAS President & CEO, LCBO

PORTRAIT BY CARLYLE ROUTH

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EDITOR’S NOTES

’Tis the Season!

on page 97 shares a sampling of the dealcoholized wines, beers and ciders that are available on LCBO shelves. The holidays are also a time when you really want to impress your guests. On page 140, you’ll find desserts that feature the fruits of the season and are sure to dazzle. Or if you’re in a cookie swap, following our guide to cookie-decorating (p. 47) guarantees yours will be the first to go! Then, if you have guests coming for a stay, welcome them with a warming dinner (p. 132) where most of the prep is done in advance and it’s ready to serve as they come through the door. And finally, don’t forget to have fun! That’s exactly what we had in mind when developing “Get in Tune” on page 108, with holiday songs inspiring some pretty delicious drinks, recipes and gift ideas. Plan a movie night with your festive favourites and enjoy an easy-to prepare dinner (p. 79) that is perfect for curling up on the couch. On the drinks side, “Going Green” on page 147 injects three cocktails with evergreen flavours to make perfect seasonal drinks—how fun is that? On behalf of the entire team, at this wonderful time of the year, we wish you the happiest of holidays.

For many, the most wonderful time of the year is upon us once again! What makes this time of year so wonderful are the opportunities it presents to connect and catch up with family and friends, whether it be over a glass of wine, a turkey dinner—or anything in between. If you’re looking for inspiration for what to pour, what to gift or what to serve, this issue can help you find the solution. Transform a gathering into a special occasion with the simplest of touches to your décor, food and drinks—found in “Easy Breezy Entertaining” on page 114. With great ideas for assembling platters of food (rather than fussy menus), choices for serving budget-friendly or splurge-worthy drinks, and some super-simple stylish ways to dec orate, it can be a handy resource all season long. Next up is gifts, with special attention paid to the wine, beer or spirit aficionado on your list, and to anyone else who poses a challenge. We’ve created a gift guide, starting on page 124, that is curated to the interests of your recipient—and your budget—with unique items to add to a well-chosen bottle, or to give on their own. For the beer lover (p. 55), we’ve paired some seasonal specialties with snacks to give alongside. For spirit or cocktail lovers, a bottle of locally made bitters will perfectly complement their favourite spirit (p.181). And, if you have someone on your list who chooses not to drink, “Less is More”

Coming in 2025 Watch for our first‑ ever travel-themed issue, available in stores and online Wednesday, March 5.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

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———————— HOLIDAY 2024

CELEBRATE THE HOLIDAYS WITH

THE GREAT ONE

SAVE $ 2 NOW $ 15.95 | Dec 2 nd to Jan 5 th Reg. Price $ 17.95 #32195

ENJOY RESPONSIBLY.

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SEASON’S GREETINGS

FROM FA-LA-LA-LA

LA-LA-LAND.

Things are a little di erent here in California,

that’s for sure. But the Holiday spirit, that’s

universal. We have so much to be thankful for

and so many reasons to celebrate. Happily,

there are California wines for every occasion,

milestone and moment.

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Look for this logo for wines crafted sustainably from 85% or more grapes from certified sustainable vineyards.

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discovercaliforniawines.com sustainablewinegrowing.org

@CaliforniaWinesCanada

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@California.Wines.Canada

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PADDLEBOARD CELLARS PINOT GRIGIO

THREE THIEVES CABERNET SAUVIGNON $16.95 now $14.95 from Dec 1 - Jan 4, 2025

KENDALL-JACKSON VINTNERS RESERVE $24.95 now $22.95 from Nov 10 - Nov 30

$17.05

LCBO 38407 L

Earn Aeroplan 100 pts from Nov 10 - Nov 30 from

LCBO 541961

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Fresh & lively. Creamy & round with notes of fresh fig, nuts, floral lift, pear, and vanilla.

Brilliant ruby red, with inviting aromas of fresh cherries and toasted vanilla. Deep cherry and berry flavours lead the way for a powerful, full finish.

This aromatic Pinot Grigio reveals fresh stone fruit with notes of honeysuckle. Crisp and refreshing on the palate with soft notes of red apple on the finish.

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Certified Vegan

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OUR HOLIDAY FAVOURITES

7 DEADLY ZINS OLD VINE ZINFANDEL

JOSH CELLARS RESERVE PASO ROBLES CABERNET SAUVIGNON

MCMANIS CABERNET SAUVIGNON

$24.95 now $21.95 from Dec 1 - Jan 4, 2025

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$24.95 now $22.95 from Nov 10 - Nov 30

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Round and layered showing flavours of dark fruits, currants, and to ee

Family owned, 5th Generation, Estate

Scents of bright blueberry backed by secondary notes of earth & spice. Flavours of robust plum, blackberry, co ee, and vanilla.

through a lingering spice-touched finish.

Grown. Floral lift, cedar, chocolate, and tobacco.

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Product of California

PLEASE ENJOY RESPONSIBLY

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

Yule Injectıon

PHOTOGRAPHY BY DARREN KEMPER; FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY CATHERINE M ac FADYEN One of the most beloved holiday desserts, the yule log is a challenging cake that’s usually better left in the hands of professionals. However, if you want to make something equally festive at home, consider our Whimsical Yule Wreath

Cake (p. 189). The brainchild of recipe developer Christina Frantzis, this gorgeous creation is much easier than a traditional log and, as its name implies, you get carte blanche to decorate it any way you want.

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HOLIDAY 2024 ————————

INSIDE SCOOP

THE BLUEPRINT Freezer Old Fashioneds The Old Fashioned fits the earliest definition of a cocktail—“spirits of any kind, sugar, water and bitters.” The high level of alcohol also makes it perfect for the freezer treatment—just batch, dilute and freeze for quick, perfect drinks, no stirring required (find our recipes on p. 188). The basic formula for a single drink is 2 oz spirit, 1/3 oz water, 1 tsp (5 mL) sweetener, 2 dashes bitters and garnish, which you can multiply by any factor you want. We played around with the ingredients and came up with some tasty variations below.

ENTERTAINING The Big Takeaway BY VICTORIA WALSH When entertaining this holiday season, don’t be afraid to farm out everything from apps to baked goods—or even the whole shebang. Here are a few ideas to lighten your load.

Shortbread from Craig’s Cookies craigscookies.com These chocolate-chip-cookie-wrapped shortbreads may not be traditional, but they are unbelievably delicious. They’re also owner Craig Pike’s favourite. Pick them up at one of their locations in Toronto, Niagara-on-the-Lake or Collingwood, or order for Canada-wide shipping. Noted for their savoury, deep-dish pies, this butcher bakes seasonal Québécois style tourtière with traditional spices and a serrano ham–laced crust. It’s available in stores and for delivery in Dundas/Hamilton, Toronto and Muskoka. Christmas Dinner by Goodness Me! goodnessme.ca This chain of natural food stores does an annual “just like mom’s” turkey dinner to feed eight with all the fixings, including pie. Bonus: The meal features free‑run, antibiotic-free turkey and organic vege tables. Order at any of their locations across Ontario. Tourtière from Cumbrae’s cumbraes.com

RYE WHISKY

REPOSADO TEQUILA

WHITE RUM

GIN

SPIRIT

Rich Demerara Syrup (see p. 188)

11/2 tsp (7 mL) Grenadine (see p. 188)

11/2 tsp (7 mL) Lime-Clove Syrup (see p. 188)

SWEETENER

Agave Syrup

Chocolate or Mole

BITTERS

Angostura

Peychaud’s

1 dash Orange

Charcuterie by The Yum Box theyumbox.ca This Oakville shop, which offers up

Grapefruit Twist

GARNISH

Lemon Twist

Orange Twist

Lime Wheel

charcuterie in new and inventive ways, including boxes, snacking cups and even cakes by the slice, is known for its stunning presentation. They deliver to Toronto, Hamilton and the western GTA.

For a great Canadian Old Fashioned , try spicy Crown Royal Northern Harvest Rye (LCBO 434092, $38.95).

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A Taste of Tradition Since 1966.

Scan to shop retailers across Ontario

INSIDE SCOOP

TRADITIONS A World of Good Cheers BY CHARLENE ROOKE The word “toast” comes from the Elizabethan era, when actual bits of toast were added to flavour wine. Today, “Cheers!”—or “Santé!” in French—isn’t the only expression used when raising a glass.

TRADITIONS Black Cake

Dense, dark and delicious, black cake is a holiday sta ple in the Caribbean and its diaspora. Here’s more on this wonderful tradition. What is it? With colonial roots, black cake evolved from both English fruitcake and plum pudding. The key differ ence is once the dried fruits have soaked—usually in rum and port or cherry brandy—they’re puréed before being mixed into the batter. The resulting cake, which is aged and brushed with more rum, has a smooth, pudding-like texture and complex flavour. What makes it so dark? Raisins, currants and prunes usually make up the bulk of the fruit in black cake, which help with the colour. But a special sauce called “browning” made from caramel ized sugar is what really earns the cake its name. When is it eaten? Besides Christmas, it’s also typically served at big occasions like weddings, anniversaries and family reunions. Where can you get it? Black cake is more in the realm of home bakers, but you can find it at many Caribbean bakeries leading up to Christmas, especially Jamaican and Trinidadian.

It can be considered impolite to refuse a toast in Chinese culture, so this “empty the cup” expression is one to try; the Cantonese equivalent is gon bui . Cin cin is the most common way to say cheers in Italian; salute , which means “health,” is used in more formal settings. In addition to this toast, which means “health,” chin-chin is another popular expression, as are á nossa (“to ours”) and á vossa (“to yours”) when in a group. Avoid toasting with water when clinking glasses with Spanish speaking pals: it can be considered bad luck.

TOAST WITH Baiju

MANDARIN Gānbēi!

TOAST WITH Amaretto or Limoncello

ITALIAN Cin Cin! or Salute!

TOAST WITH Aguardente

PORTUGUESE Suáde!

TOAST WITH Cava

SPANISH ¡Salud!

This expression derives from a custom of sharing a glass, or tagayan . Use “ Mabuhay! ” to toast “to life.”

TOAST WITH Philippine Rum

TAGALOG Tagay!

FOR TOASTING

Josh Cellars Prosecco (LCBO 16947, $21.95) Martini Sparkling Rosé (LCBO 14955, $15.95)

These two new sparklers are perfect pours for trying out different toasts over the holidays.

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GLENFIDDICH.CA | SKILFULLY CRAFTED. ENJOY RESPONSIBLY. © Glenħddich ® Single Malt Scotch Whisky is a registered trademark ofWilliam Grant & Sons Ltd Represented by PMA Canada Ltd. | pmacanada.com

INSIDE SCOOP

ENTERTAINING/GIFTING All Mixed Up

Seasonal mixed packs have many advantages. When it’s beer, cider or ready-to-drink cocktails, they mean more variety for your bar. When it’s spirits, they let you sample from the top shelf before committing to a full bottle. They also make amazing stocking stuffers. To help you navigate the extensive selection, we’ve picked a few favourites to sample and serve.

SAMPLE

Código Mini Sample Pack LCBO 39202, 3 pk, $29.95

This tequila trio includes Código 1530’s blanco, añejo and their unique reposado style rosa, which is aged for 1 month in used Napa Cabernet oak barrels. El Dorado Mini Deluxe Collection Gift Pack LCBO 184671, 3 pk, $29.95 Taste a trio of divine Demerara rums from Guyana in one shot—the 12-, 15- and 21-year-olds. Perfect for postprandial sipping. Matsui Single Malt Whisky 3 Bottle Set LCBO 39071, 3 pk, $99.95 Savour three 96-proof Japanese single malts; The Peated, Sakura Cask (cherry wood) and Mizunara Cask (oak). The 200-mL bottles allow for sharing. A collaboration between two iconic brands, this eight-pack of vodka cranberry single-serves features four flavours, from plain to Cran-Pineapple. Refined Fool Winter Beer League LCBO 39567, 6 pk, $21.95 A fun, colourful six-pack of winter beers from this Sarnia brewery includes Cross Country Sniper Brown Ale and Sleddin’ Hazelnut Espresso Porter. Creemore Springs Savour The Holidays LCBO 39570, 6 pk, $22.95 In addition to the Premium Lager, this six-pack offers a pair of German-style ales, altbier and kölsch, both seasonal specialties. Absolut Ocean Spray 8 Pack LCBO 39507, 8 pk, $23.95

SERVE

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LOCAL Hot Stuff BY JESSICA HURAS

HOLIDAY HACKS Rescue 911 BY VICTORIA WALSH ’Tis the season for doing it up and

As fall segues into winter, nothing hits the spot like a warm mug of hot chocolate. Instead of the usual instant powder, try one of these intensely delicious, locally made alternatives. And if you feel like adding a splash of liqueur, we’ve got you covered.

trying new things, but sometimes that means kitchen hiccups. Before tossing anything out, try to salvage your hard work with these go-to fixes. GREAT GRAVY Got lumps? Push it through a fine-mesh sieve. Needs more flavour? Add a few dashes of Worcester shire or soy sauce. GOLDEN GLOW Is your food looking too pale? Golden colour equals flavour, so give your dish—whether it’s a pasta bake, veg gies or roast—a quick broil, while keeping a watchful eye. CAKE FAILS Is your cake dry? Brush it with simple syrup to moisten, or upcycle it into a bread pudding. Did your cheesecake crack? Cover the evi dence with fresh fruit or a topping of cherry pie filling. BETTER BENNY Did your hollandaise or Béarnaise sauce split? Bring it back by slowly whisking or blending in more melted, cooled butter, drop by drop.

SOMA CHOCOLATEMAKER MALTED MILK This creamy drinking chocolate combines SOMA’s award winning chocolate with malt powder, delivering a nutty, nostalgic flavour. Mixed with water or milk, it creates a hot version of an old-fashioned malted milkshake. 75 g, $8, somachocolate.com

Spike it with Vodkow Chocolate Orange Cream LCBO 39059, $29.95

CFX – THE CHOCOLATE FACTORY EXPERIENCE HOT COCOA BOMBS Made with three kinds of chocolate, these interactive spheres dissolve into a velvety beverage when warm milk is poured overtop. They also come with mini marshmallows to delight your inner child. Two bombs, $18.95, cfxniagara.ca

+

Spike it with Ole Smoky Mint Chocolate Chip Whiskey LCBO 39055, 29.95

CENTRE & MAIN CHOCOLATE CO. SIPPING CHOCOLATE

Made with 78 per cent dark chocolate and minimal sugar, this drink is for serious hot cocoa aficionados. Blend it with milk, water or a milk alternative for a classic cup or use it to transform a latte into a mochaccino. 250 g, $25, centreandmainchocolate.com

Spike it with RumChata Cream Liqueur LCBO 380865, $39.95

NO BUZZ Under the Mistletoe

To serve a simple, zero-proof drink with lots of holiday spirit, con sider the Mistletoe Mocktail (p. 189). Riffing on a clever idea from food blogger Maria Gabriela (@marias.munchies), big, festive cubes are made from cranberries and cranberry cocktail. Placed in a coupe and topped with de-alcoholized sparkling wine, the melt ing cube slowly lends its fruity sweetness and rosy blush to the drink. A final garnish of rosemary tickles the nose with its piney scent.

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HOLIDAY 2024 ————————

INSIDE SCOOP

SHOP & EARN HOLIDAY DEALS

FROM THE ARCHIVES Rise and Shine!

While shopping at the LCBO, you can earn Aeroplan ® bonus points on every purchase (one point for every $4) plus extra on limited-time promotions. To help with your point total this holiday season, we’ve got a pair of premium spirits and a fine wine. They’d all make terrific gifts for someone special, and the offer is good from November 10 to 30. For more infor mation, including other offers and how to sign up, visit LCBO.com/aeroplan.

When your house becomes a hotel over the holidays, you need a few make ahead breakfasts to feed a crowd. Look no further than the Food & Drink archives. On the sweet side, Red Fruit Salad with Yogurt and Chocolate Granola is flexible enough to skew more seasonal with winter citrus and tropical fruit. If you’ve got leftover ham, bake a batch or two of Savoury Muffins with Ham, Asparagus & Gruyère and gently reheat the next day. Finally, the hash component of our Eggs Baked in Sweet Potato Hash can be made the day before and will help use up any leftover turkey and Brussels sprouts. On the morning you plan to serve it, just crack some eggs overtop and pop into the oven. Find recipes at LCBO.com/fdholiday24.

Auchentoshan American Oak Single Malt Scotch Whisky LCBO 395582, $62.95 450

Cakebread Cellars Cabernet Sauvignon VINTAGES ESSENTIALS 710426, $136.95 400

GIFTING APPLE OF MY EYE If you’re invited to a Hanukkah party this holiday season, why not offer to bring homemade applesauce to go with the latkes? Food editor Eric Vellend shares his time-honoured recipe (p. 190), which cooks the apples with the skins on then removes them with a food mill. It gives the sauce a more intense flavour and a delicate blush. And it’s not too sweet, so it’s tailor-made for crispy potato cakes.

Gran Centenario Añejo LCBO 10912, $56.20 250

Aeroplan ® is a registered trademark of Aeroplan Inc., used under license. The Air Canada maple leaf logo ® is a registered trademark of Air Canada, used under license.

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LCBO #41998

Crafted without compromise. Please savour The Macallan responsibly.

INSIDE SCOOP

Trendspotting A roundup of what we’re into this season.

BACON CRACKERS SPICY CANDIED

PERFECT FOR PARTIES

DRINK OF THE SEASON

This year, we’re giving the Negroni a Yuletide makeover. First, we swapped in rum for gin, bringing a little tropical warmth. Next, we added freshly squeezed OJ to make it more of a punch. Finally, we topped it with sparkling wine and soda for some festive fizz. It’s batched for a crowd (and easily doubled), so it’s a snap to greet your guests with a glass of Rum Negroni Sbagliato Punch (p.190) this holiday season.

LOCAL Pantry Paradise

SMOKED SALMON & CRÈME FRAÎCHE TATER TOT CUPS WITH

Tired of five-hour stints in Toronto’s notorious traffic to find the more unique items on her grocery list, food stylist and Food & Drink contributor Eshun Mott was inspired to open Flavourfull, an online source for high-quality, hard-to-find specialty ingredients. With products like fruit powders, pearl sugar and vanilla bean paste, it’s a goldmine for home bakers. You can also find all kinds of stocking stuffers for food lovers, including Diaspora Co.’s coveted South Asian spices and Fly By Jing’s chili crisp. And if you’re not much of a baker, order Mott’s amazing shortbread and pass it off as your own. flavourfull.ca

SnackTok Social media provides endless inspiration for quick, simple and delicious snacks. Two of our favourites would make perfect hors d’oeuvre during the holiday season. Tater Tot Cups with Smoked Salmon & Crème Fraîche (p. 189) uses a mini muffin pan to turn the tiny hash browns into crispy cups to fill as you please, a yummy start to a Hanukkah party or Boxing Day brunch. Viral Spicy Candied Bacon Crackers (p. 188) transforms five ingre dients into crispy, zippy, salty-sweet bites that will be the talk of any Yuletide fête.

Milking It BY CHRISTINE SISMONDO

Sparked by the popularity of both classic winter cocktails and Southeast Asian coffee culture, condensed milk has found its way into drinks at contemporary cocktail bars. Used judiciously—a little goes a long way—it adds a sweet creaminess and silky texture. It can bolster an Espresso Martini or Brandy Alexander, and some bartenders even use it in sours. So, if you’re stuck with leftover condensed milk after a hol iday baking spree, use it up in our La Lechera (p. 188), a rich, delicious eggnog fortified with tequila and sherry.

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ADVERTISING FEATURE

This year, make LCBO your one-stop holiday shopping destination! Look inside for no-fail gifts from the LCBO — like holiday favourites, innovative sippers, exclusive gifts, gift packaging and more. However you celebrate, you’ll find enjoyful gift ideas at the LCBO.

For worldly wine lovers These premium California reds are part of our Vintages Essentials Collection, offering bold, fruity flavours that are ideal for those who appreciate the finer things.

CAYMUS NAPA VALLEY CABERNET SAUVIGNON 222877 | 750 mL | $109.95

FRANCIS COPPOLA DIAMOND COLLECTION CABERNET SAUVIGNON 521021 | 750 mL | $24.95

MEIOMI PINOT NOIR 130138 | 750 mL | $23.95

SEASONAL GIFT BAG 39473 | $2.95

EXCLUSIVE TO LCBO

Featured products may not be available in all Vintages locations. Visit LCBO.com/vintages for availability and store locations. Prices subject to change.

For Tequila Enthusiasts Made for sipping and savouring, these luxe tequilas are nicely presented too. It’s easy to love a gift that is both delicious and beautiful! EXCLUSIVE TO LCBO

PATRÓN EL CIELO 32743 | 700 mL | $169.95 TEQUILA PATRÓN EL ALTO 39193 | 750 mL | $319.95

PATRÓN SILVER TEQUILA 34595 | 750 mL | $86.95 CASAMIGOS CRISTALINO 38911 | 750 mL | $99.95

For delectable drams

GLENFIDDICH 15 YEAR OLD SINGLE MALT SCOTCH WHISKY 605972 | 750 mL | $119.75 GLENFIDDICH 14 YEAR OLD BOURBON BARREL RESERVE 10831 | 750 mL | $99.75

GLENFIDDICH PROJECT XX EXPERIMENTAL SERIES 513077 | 750 mL | $124.55 GLENFIDDICH 23 YEAR OLD GRAND CRU SINGLE MALT SCOTCH WHISKY 22181 | 750 mL | $600.20

The Glenfiddich distillery has been creating celebrated Scotches since 1887. From the classic to the innovative to the truly deluxe, there’s a bottle for the whisky fan on your list. EXCLUSIVE TO LCBO

For those keeping it neat This collection of varied American and Scottish whiskey styles offers great choices for all the whiskey enthusiasts in your life.

RABBIT HOLE CAVEHILL BOURBON WHISKY 24682 | 750 mL | $74.95 MONKEY SHOULDER BLENDED MALT SCOTCH WHISKY 414334 | 750 mL | $59.55

DEANSTON VIRGIN OAK 375568 | 750 mL | $58.45 THE BALVENIE 12 YEAR OLD DOUBLEWOOD SCOTCH WHISKY 387316 | 750 mL | $129.95

EXCLUSIVE TO LCBO

SEASONAL GIFT BOX 039309 | $5.95

great GIFTS UNDER $30 Smart shoppers keep some versatile gifts on hand for impromptu get-togethers and gift exchanges.

MADRI EXCEPCIONAL 37301 | 6 × 473 mL | $19.95 COORS SELTZER ISLAND BREEZE VARIETY PACK 36614 | 12 × 355 mL | $29.95 STRONGBOW CIDER 8-PACK 184796 | 8 × 440 mL | $29.95

VILLA MARIA PRIVATE BIN SAUVIGNON BLANC MARLBOROUGH 426601 | 750 mL | $20.00 BREAD & BUTTER CABERNET SAUVIGNON 38937 | 375 mL | $11.95

great GIFTS UNDER $50 For the epic host, for the Ontario wine fan, for the foodie — no matter what occasion you’re celebrating, it’s a good idea to have well-priced gifts ready to go.

PELEE ISLAND VQA HAPPY HOLIDAYS GIFT PACK 34118 | 3 × 750 mL | $44.95

SIMPLY SPIKED PEACH VARIETY PACK 36618 | 12 × 355 mL | $30.95 FONTANAFREDDA BAROLO DOCG 20214 | 750 mL | $34.95

HEINEKEN KEG 56796 | 5000 mL | $40.95

SEASONAL GIFT BAG 39474 | $3.95

For festivities that pop Gifting sparkling wines from Ontario and around the world is the perfect way to toast an occasion or simply elevate the everyday. Cheers!

HENRY OF PELHAM CUVÉE CATHARINE ROSÉ BRUT VQA 217505 | 750 mL | $29.95 PIPER HEIDSIECK BRUT CHAMPAGNE 462432 | 750 mL | $70.10

FIOL PROSECCO DOC 394577 | 750 mL | $18.95

HENRY OF PELHAM SPARKLING WINE VQA 37965 | 750 mL | $17.95

Shop these gifts and more at LCBO.com

This advertorial is paid for in whole or in part by participating suppliers. Featured products available while supplies last and may only be available online or at select LCBO stores. All items may not be available at all LCBO stores. Vintage years in images may differ from products available in-store and online. Products not shown to scale. Product images shown are for illustrative purposes only and may differ from the actual product. Prices subject to change without notice. Check out lcbo.com for promotional offers on these products and more.

LOCAL

Say Cheese It’s no secret that Ontario has an abundance of incredible cheese made by world-class artisans. Stock up on top local picks and let them shine in recipes designed to showcase their unique flavours and goodness.

BY JESSE VALLINS ————— PHOTOGRAPHY BY JAMES TSE

FRENCH ONION SANDWICH COOKIES P. 201

GUNN’S HILL 5 BROTHERS Hailing from Oxford County, the Dairy Capital of Canada, Gunn’s Hill’s Alpine-style cheeses are produced with milk from the Ysselstein family’s third-generation dairy farm. A mash-up of Gouda and Appenzeller, Five Brothers is normally aged for 8 months, but keep your eyes out for the robust 18-month version released every December. With notes of hay and toasted hazelnuts, the rich, melting cheese is a no-brainer for these savoury sandwich cookies inspired by French onion soup.

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY SHELLY SHNIER

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SAY CHEESE

Cheddar & Rosemary

about 3 minutes. Raise speed to medium. Add eggs, one at a time, waiting until first is fully incorpo rated before adding second. Raise speed to medium-high for 30 sec onds—mixture should lighten in colour. Turn off mixer and scrape down sides of bowl with spatula. On low speed, gradually add flour and mix until just combined. Remove bowl from mixer and gen tly fold in 3/4 cup (175 mL) grated cheese and rosemary. 4. Transfer batter to prepared pan. Sprinkle remaining 1/4 cup (60 mL) cheese overtop. Place pan on a baking tray. Bake on middle

rack until toothpick inserted in centre comes out clean, 35 to 40 minutes. Cool cake for 10 min utes then remove from pan and transfer to a wire rack to cool for 30 minutes.

7. To serve, slice cake into 3/4‑inch (2-cm) thick slices. Place two slices in centre of each plate and top with roasted grapes. Drizzle each plate with the burnt honey and serve immediately. WHAT TO SERVE Dolin Vermouth de Chambery Dry AOC LCBO 370858, $16.50 Rich cheese, sharp rosemary, sweet grapes and honey … a dry white vermouth has the com plexity and alcohol to embrace them all. Serves 6 to 8

Butter Cake with Roasted Grapes & Burnt Honey A lighter-textured cousin of pound cake, this butter cake blurs the line between sweet and savoury with sharp cheese and piney rose mary. A garnish of sweet grapes and richly caramelized honey take it to another level. If you feel like gilding the lily, add a scoop of vanilla ice cream. Instead of Penance, you could use any sharp, aged cheddar. 1/2 cup (125 mL) unsalted butter, at room temperature, plus more for greasing pan 1/2 cup (125 mL) sugar 1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt 2 eggs, at room temperature 1 cup (250 mL) self-raising cake and pastry flour 1 cup (250 mL) grated Monforte Penance cheese, divided 1 tbsp (15 mL) finely chopped rosemary 6 cups (1.5 L) red seedless grapes 2 tsp (10 mL) extra virgin olive oil 1 tsp (5 mL) balsamic vinegar 1. Heat honey in a small sauce pan over high. When it comes to a boil, reduce heat to medium. Cook until honey is deep brown in colour, 4 to 5 minutes. Remove pot from heat and very carefully add water—it will bubble up vigorously. Once bubbling stops, gently stir. Set aside until ready to serve. 2. Preheat oven to 350°F (177°C). Grease a 41/2 × 81/2-inch (11 × 21-cm) loaf tin with butter. 3. Place 1/2 cup (125 mL) butter, sugar and salt in bowl of a stand mixer fitted with paddle. Cream on medium-low speed until smooth, 1 cup (250 mL) honey 1/4 cup (60 mL) water

5. While cake is cooling, raise oven to 450°F (232°C).

6. Place grapes on a parchment lined baking sheet. Toss with olive oil. Roast until grapes brown lightly and skins begin to burst, about 20 minutes. Remove from oven, transfer grapes to a bowl and stir in vinegar. Set aside until ready to serve.

MONFORTE PENANCE Opened in 2004 by locavore hero Ruth Klahsen, Stratford’s Monforte Dairy is the old school of Ontario’s new school of cheese. With flavours of fresh grass and brown butter, its uniquely delicious Penance is a sharp cheddar made from raw, calcium-rich water buffalo milk. It’s terrific in sandwiches or mac ’n’ cheese, and its nippy complexity works wonders in this butter cake accented by sweet grapes and burnt honey.

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PLEASE ENJOY OUR WINES RESPONSIBLY.

©2024 RUFFINO IMPORT COMPANY, RUTHERFORD, CA

SAY CHEESE

Dirty Martini Dip Olives, their brine and blue cheese make this dip a salty, umami-rich treat to share with any fan of the übertrendy Dirty Martini. Juniper-forward Tanqueray London Dry Gin (LCBO 2691, $34.70) was used to develop this recipe, but any London dry gin will work nicely, and if gin isn’t your thing, try vodka. Instead of Highland Blue, you could use Roquefort or Bleu Bénédictin. 1 cup (250 mL) pitted green olives, roughly chopped, divided 2 tsp (10 mL) finely grated lemon zest 1 tsp (5 mL) coarsely ground black pepper 1/4 cup (60 mL) extra virgin olive oil 12 oz (340 g) Philadelphia-style cream cheese, softened 1/4 cup (60 mL) olive brine 1/4 cup (60 mL) fresh lemon juice 1/3 cup (80 mL) London dry gin 2 tbsp (30 mL) dry vermouth 1/4 cup (60 mL) pickled cocktail onions, roughly chopped 6 oz (170 g) Back Forty Highland Blue cheese, crumbled Crostini for serving 1. In a small bowl, combine 1/2 cup (125 mL) olives, lemon zest, black pepper and olive oil. Mix until combined. Set aside at room temperature. 2. Place cream cheese in bowl of a stand mixer fitted with paddle. Mix on low for 30 seconds. Add olive brine, lemon juice, gin, vermouth, pickled onions and remain ing 1/2 cup (125 mL) olives. Mix on low until fully incorporated. Add Highland Blue and mix on low until just combined. Transfer dip and olive mixture to separate airtight containers. Refrigerate until ready to serve, up to 3 days.

3. To serve, transfer dip to serving dish and top with olive mixture. Serve with crostini.

BACK FORTY HIGHLAND BLUE A blue-ribbon winner at The Royal Agricultural Winter Fair, Highland Blue is one of the only raw milk blue cheeses produced in Canada. Made from ewe’s milk, it has blue’s patented funk and tang, but its softer saltiness and buttery undertone give it a balanced character that a lot of blues lack. It would be wonderful served with a postprandial bottle of port, and it shines in this trendy dip with all the robust flavours of a Dirty Martini.

Makes 4 cups (1 L)

WHAT TO SERVE Tio Pepe Extra Dry Fino LCBO 231829, $19.95 You could always mix up a batch of Dry Martinis; alternatively, a powerful, salty fino sherry served very cold is a fine match.

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Pop it.

Pour it.

Gift it.

V

V

V

A

A

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E

E

E

S

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$ 6

$ 3

$ 2

D E

D E

D E

5

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A

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ENJOY.

Whatever you celebrate, however you celebrate, please enjoy responsibly.

SAY CHEESE

Cauliflower & Comfort Cream Tartiflette No stranger to cheesy gratins, cauliflower makes a delicious, low-carb stand-in for potatoes in tartiflette, the famously indulgent side dish from the French Alps. It would be a wonderful accompani ment for any holiday roast. Instead of Comfort Cream, you could use Reblochon or Camembert. 12 cups (3 L) cauliflower florets, about 2 large heads 2 tbsp (30 mL) extra virgin olive oil 3/4 lb (340 g) sliced bacon, cut into 1/4 × 3/4-inch (0.5 × 2-cm) pieces 4 cups (1L) thinly sliced white onion 1 cup (250 mL) dry white wine 1 cup (250 mL) heavy cream 1/2 cup (125 mL) sour cream 1/4 cup (60 mL) finely sliced chives 1 wheel (300 g) Upper Canada Comfort Cream 2. In a large bowl, toss cauliflower with olive oil, salt and pepper. Transfer to a parchment-lined baking sheet. Roast until cauli flower browns lightly around edges, but is still crisp in centre, 15 to 20 minutes. Remove from oven and set aside. 3. While cauliflower is cook ing, add bacon to a large, heavy-bottom pot and cook over medium-low heat, stirring frequently, until bacon is browned and crisp, and fat has rendered, about 15 minutes. Add onions. Cook, stirring occasionally, until tender but not brown, about 10 minutes. Add wine and raise heat to medium-high. Cook, stir ring occasionally, until liquid has evaporated, about 5 minutes. Add cream and simmer until reduced by one quarter, about 5 minutes. Remove from heat and stir in sour 1. Preheat oven to 375° F (191°C). Salt and freshly ground black pepper to taste

WHAT TO SERVE Cono Sur Bicicleta Viognier LCBO 64287, $12 Here’s a dish that calls for a white wine of weight and character—a Viognier full of exotic fruit flavours and a touch of spice.

cream, chives and cauliflower. Mix gently to combine. Taste and adjust seasoning. 4. Transfer mixture to a 9-inch (23-cm) round, straight-sided, broiler-proof baking dish or pan. Using a spatula, gently flatten and smooth mixture to even out sur face. Cut Comfort Cream in half

laterally into two rounds, then halve each round to make four semi circles. Arrange cheese on top of cauliflower. Bake on middle rack for 25 minutes. Turn broiler on low and cook until top is golden brown, 2 to 3 minutes. Remove from oven. Rest for 20 minutes before serving.

Serves 6 to 8 as a side dish

UPPER CANADA COMFORT CREAM In a province where a good portion of the dairy used in cheese production is pooled, Niagara’s Upper Canada is a rare bird. Using the rich, ivory-coloured milk from a single herd of Guernsey cattle, it makes the velvety soft, bloomy rind Comfort Cream with flavours of mushroom and crème fraîche. The award-winning wheel would hold court on any holiday cheese board, and its truffle accents meld beautifully with cauliflower in this decadent gratin.

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Reg

Now

REPRESENTED BY

PLEASE ENJOY OUR PRODUCTS RESPONSIBLY LCBO #425488

An LCBO gift card is always a gift worth receiving.

Available at LCBO.com and select stores while quantities last. Designs may vary.

40781

DECORATING 101

Smart Cookies From cute-as-a-button gingerbread adornments to luscious royal icing, putting artful finishing touches on your holiday cookies elevates them to a whole new level. It’s easier than you might think, thanks to these expert tips.

BY MICHELLE LUCAS LARVING ————— PHOTOGRAPHY BY MAYA VISNYEI

When baking cut-out cookies, always keep to one shape per baking sheet. Since different shapes need different baking times, this ensures every cookie is perfectly cooked.

to decorating holiday cookies. Whether you prefer Classic Sugar Cookies (p. 206) or Best-Ever Gingerbread (p. 206), we’ve got all the tips, tricks and techniques to create edible works of art. So, grab a piping bag, channel your inner Martha and get ready to blow everyone away at the cookie exchange.

Nothing puts you in the holiday spirit like spending the day with family or friends decorating freshly baked cookies. From beginners to amateur pastry chefs, everyone is capable of pulling off gorgeous creations to celebrate the season. To help up your game, we’ve put together a concise guide

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY STACEY SMITHERS

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