LCBO Food & Drink Holiday 2024

SPANISH FIZZ Essentially Spain’s answer to the spritz, this com mon patio drink is a simple mix of sparkling wine and sweet vermouth. 2 oz sweet red vermouth 2 oz cava or de-alcoholized sparkling wine 1 lemon twist for garnish

HOT HONEY–ROASTED CHICKEN WITH CIDER-BRAISED SHALLOTS

SALAD 2 tbsp (30 mL) red wine vinegar 1 tbsp (15 mL) grainy mustard 5 tbsp (75 mL) extra virgin olive oil, divided 1 garlic clove, smashed 3 medium carrots, peeled 1 medium parsnip, peeled 1 head curly kale, ribs discarded, washed and chopped, about 4 packed cups (1L) 2 tbsp (30 mL) fresh lemon juice Salt to taste 1/4 cup (60 mL) thinly sliced red onion

Nothing is more comforting than a roast chicken dinner at home. This bird cooks over shallots braised in cider, apple butter and mustard. What really sets this chicken apart is its sweet, spicy and crispy skin, which is achieved by basting the bird with honey, cayenne and a secret ingre dient: baking powder. 2 tbsp (30 mL) unsalted butter 1 lb (455 g) shallots, peeled, halved lengthwise 3 tbsp (45 mL) grainy mustard 1 can (355 mL) dry sparkling cider 3 tbsp (45 mL) apple butter 4 sprigs thyme, divided 1 lemon, halved crosswise 1 whole chicken, about 4 lbs (1.81 kg) 1 tsp (5 mL) baking powder 1 tsp (5 mL) Diamond Crystal kosher salt 1. In a Dutch oven big enough to hold chicken, heat butter over medium-high. Add shallots, cook, stirring occasionally, until golden brown, about 5 minutes. Add mustard, cider, apple but ter and 2 thyme sprigs. Stir to combine. Remove from heat. 2. Preheat oven to 425°F (218°C). Place lemon halves and remaining two thyme sprigs in chicken cavity. Pat chicken dry with paper towel. 3. Mix baking powder, salt, paprika and cayenne in a small bowl. Rub mixture all over chicken. Place, breast side up, over shallots and place in the oven. 4. Bake until chicken is beginning to brown, about 15 minutes. Remove from oven and brush chicken all over with honey. 5. Reduce oven to 350°F (177°C). 6. Return chicken to oven. Bake until chicken is deep brown and an instant-read thermometer inserted into thickest part of thigh reads 165°F (74°C), about 50 minutes more. 7. Remove from oven and let chicken rest for 20 minutes. Carve and serve with shallots and braising liquid. Serves 4 to 6 or 1/2 tsp (2 mL) table salt 1 tsp (5 mL) sweet paprika 1 tsp (5 mL) cayenne 3 tbsp (45 mL) honey

1. Fill a rocks glass with ice. Add vermouth and top with cava. Garnish with a twist of lemon.

Makes 1 drink

Warm Welcomes from page 132

1. To make granola, preheat oven to 375°F (191°C). Line a baking sheet with parchment.

2. In a large bowl, mix all ingredients until well combined. Spread evenly on prepared baking sheet. Bake until golden and crisp, about 20 minutes, shaking pan halfway through. Remove from oven and cool com pletely. Transfer to an airtight container. Store at room temperature for up to 2 weeks. 3. For the salad, whisk vinegar and mustard in a small mixing bowl. In a slow, steady stream, whisk in 4 tbsp (60 mL) olive oil until emulsified. Stir in garlic clove. Let stand at least 10 minutes, or cover and refrigerate for up to 3 days. Discard garlic before serving. 4. Using a vegetable peeler, peel long ribbons of carrots and parsnip. Place in a bowl of ice water until ready to serve salad. 5. Place kale in a large mixing bowl with remaining 1 tbsp (15 mL) olive oil. Massage kale with oil, then add lemon juice and salt. 6. Drain and dry carrot and parsnip ribbons. Place in another mixing bowl. Add onion, salt and enough dressing to coat. Toss until evenly combined. 7. Transfer kale to a serving platter. Top with dressed carrots and parsnips and drizzle any remining dressing overtop. Sprinkle with savoury granola. Serve immediately.

CARROT RIBBON SALAD WITH SAVOURY GRANOLA

By reducing the sugar and adding a few spices, we’ve transformed granola into a savoury salad topper. Here, it finishes off a hearty winter salad of raw kale, carrots and parsnips, but its applications are endless. Sprinkle it on roasted vegetables, serve on a cheese board, or snack on it straight up.

SAVOURY GRANOLA 1/2 cup (125 mL) large-flake oats 3 tbsp (45 mL) pumpkin seeds 1 tbsp (15 mL) whole cumin seeds 3 tbsp (45 mL) sesame seeds 2 tbsp (30 mL) light brown sugar

WHAT TO SERVE Cave Spring Estate Riesling VQA VINTAGES 286377, $21.95

Cider apples, honey and citrus are in the air around this bird; echo them with a fine Ontario Riesling, its tangy acidity adding an extra dimension of refreshment.

2 tbsp (30 mL) olive oil 1/4 tsp (1 mL) cayenne 1/4 tsp (1 mL) salt

Serves 4

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HOLIDAY 2024 ————————