LCBO Food & Drink Holiday 2024

Double Duty from page 61

APPLESAUCE BY ERIC VELLEND

ROYAL HOLIDAY This liqueur’s namesake Chambord Royale cocktail adds sparkling wine to the liqueur. Here, tart orange juice meets fruity Chambord and zesty lime for a bright, effervescent sipper adorned with a glinting rosé crown. The addition of sparkling water balances the drink beautifully. 1/2 oz reposado tequila

The key to this sauce is to cook the apples with the skins on, which adds both colour and flavour. The skins are then removed by running the mixture through a food mill, an affordable kitchen tool that also makes perfect mashed potatoes. The resulting sauce is not too sweet, easily doubled and tailor-made to serve with potato latkes. 3 lbs (1.36 kg) McIntosh apples 6 tbsp (90 mL) apple juice 3 tbsp (45 mL) sugar 1 tbsp (15 mL) apple cider vinegar 1. Quarter apples. Remove and discard stems and cores. Halve each quarter and place in a large pot with remaining ingredients. Cover and place over medium-high heat. When it’s bubbling enough to create steam, reduce heat to maintain a steady simmer. Cook covered, stir ring occasionally, until apples are soft and have mostly fallen apart, about 15 minutes. 2. Pass mixture through food mill and discard skins. Cool. Transfer to one 1-L or two 500-mL glass jars. Cover with lid(s) and refrigerate up to 2 weeks. Give the Negroni the holiday treatment by swap ping in robust rum for gin, and topping it with freshly squeezed OJ and sparkling wine. The big batch makes it excellent for entertaining, and when you’re hosting an even bigger group, know that this recipe can be easily doubled. 2 to 4 large oranges 6 oz dark or amber rum 6 oz sweet vermouth, chilled 6 oz Campari 11/2 cups (375 mL) sparkling wine, chilled 1 can (355 mL) club soda, chilled 1. Pull 12 to 15 long strips of zest from oranges. Place in an airtight container or small freezer bag. Refrigerate until ready to use. Juice oranges and strain out pulp. Measure out 11/2 cups (375 mL) juice, saving rest for another use. 2. Pour rum, vermouth, Campari and 11/2 cups (375 mL) orange juice into a large pitcher. Cover and refrigerate until chilled, about 2 hours. 3. Just before serving, top with sparkling wine and soda. Lightly stir. Serve in ice-filled glasses and garnish with reserved orange twists. Makes about 4 cups (1 L) RUM NEGRONI SBAGLIATO PUNCH BY VICTORIA WALSH

1/2 oz Chambord 1/4 oz Cointreau 1/2 oz fresh orange juice 1/2 oz fresh lime juice 1/4 oz simple syrup

2 drops orange bitters 2 oz dry sparkling rosé 1/2 oz lemon or orange sparkling water, like LaCroix Limoncello Orange twist and a fresh raspberry (black, if you can find it) for garnish (optional) 1. Fill a shaker half-full with ice and add tequila, Chambord, Cointreau, orange juice, lime juice, simple syrup and bitters. Shake vigorously until chilled, about 15 to 20 seconds. Strain into a Champagne glass. Top with sparkling rosé and sparkling water and stir gently to combine. Garnish with orange twist and raspberry on a cocktail skewer and serve. PORTOPOLITAN Deeply fruity ruby port meets the classic Cos mopolitan in this bright, fresh, crimson-hued cocktail. The Portuguese influence brings a sophisticated, easy-sipping twist, and orange-flavoured vodka adds more punch to Carrie Bradshaw’s beloved vodka drink. 11/2 oz orange-flavoured vodka 11/2 oz Sweet and Sour Mix (recipe next page) 3/4 oz port 3/4 oz cranberry juice 1 orange peel, for finishing 1. To a shaker half-filled with ice, add the orange-flavoured vodka, sweet and sour mix, port and cranberry juice. Secure the lid and shake vigorously until chilled, about 15 to 20 seconds. Strain into a chilled martini glass. Express oil of orange peel over glass, then rub the outside rim of the glass with the outer peel and discard before serving. Makes 1 cocktail

RASP-BORD FOOL Let raspberry’s sweet-tart charms take centre stage with this simple, luscious, crowd-pleasing dessert. With the raspberries macerated with Chambord and folded with almond-scented whipped cream, this is an elegant twist on the classic English sweet. Frozen raspberries, packaged at their peak, are easy to find and affordable during winter months. 1 bag (400 g) frozen raspberries 1/4 cup (60 mL) sugar 3 tbsp (45 mL) Chambord 2 cups (500 mL) whipping cream 1. In a medium bowl, stir together the rasp berries, sugar and Chambord. Set aside at room temperature to thaw, then stir well, cover and refrigerate until ready to use. Raspberries can be prepared several hours ahead. 2. In a large bowl, add the whipping cream, icing sugar and almond extract and whip, using a whisk or hand mixer, until medium-soft peaks form. Cover and transfer to the fridge until ready to use. Whipped cream can be prepared several hours in advance. 3. When ready to serve, transfer whipped cream to a large serving bowl and fold in 1/2 cup (125 mL) crushed amaretti cookies. Gently spoon three quarters of the raspberry mixture, including juices, into this mixture and fold with a rubber spatula a handful of times to get distinct swirls. 4. Top with the remaining raspberry mixture and sprinkle with the remaining amaretti cookies. Serve immediately. 2 tbsp (30 mL) icing sugar 1/4 tsp (1 mL) almond extract 11/2 cups (375 mL) lightly crushed amaretti cookies, divided

Makes approximately 5 cups (1.25 L) for 12 to 15 servings

Makes 1 cocktail

Serves 6 to 8

190

———————— HOLIDAY 2024