LCBO Food & Drink Holiday 2024

Rethinking Icewine from page 155

Desserts That Dazzle from page 140

SPRUCE SPRITZ This cocktail is lovely made with either spruce or fir. Not only is this drink spritzed with sparkling wine, but it also gets a final “spritz” of fragrant evergreen infusion (find atomizers at dollar stores or drugstores, or cocktailemporium.com) before serving—a touch reminiscent of top bars. If you use them, the pomegranate seeds provide a festive, snow globe–like effect: they’ll initially sink, then gradually float to the top of the drink. Sprig of spruce or fir, slightly taller than serving glass (optional) Edible glitter or unsweetened coconut, finely chopped (optional), for glass rim Pomegranate seeds (optional) 1 oz Evergreen Infusion (recipe follows), plus more for spritzing 1/2 oz orange or elderflower liqueur, or more to taste 3 to 4 oz dry sparkling wine 1. For tree-effect glass, the night before serving, place an evergreen sprig in bottom of each sparkling wine flute/stemless glass or highball glass and add 1/2 to 1 inch of water, depending on height of glass. Cover each glass with plastic wrap and make a hole in the middle, then poke evergreen through hole to hold it straight. Freeze overnight. Once frozen in place, trim sprig to below level of glass rim. 2. When ready to serve, dip rim of frozen glass in a saucer containing 2 mm of water, then dip into edible glitter or coconut. If desired, add a few pomegranate seeds to each glass. 3. In a cocktail stirring glass or shaker, pour Evergreen Infusion and liqueur over ice and stir to combine. Strain mixture into serving glass and slowly top with sparkling wine. If desired, spritz with Evergreen Infusion immediately before serving. EVERGREEN INFUSION Using one 3-inch (8-cm) sprig of fresh spruce or fir for every 1 oz of vanilla vodka to be infused, heat a nonstick frying pan over medium heat and toast evergreen sprigs until needles start to turn golden brown and emit a nutty, earthy fragrance (less than 5 minutes). Pour desired amount of vanilla vodka into a glass container with a tight-fitting lid (such as a glass jar) and add warm evergreen sprigs. Once sprigs are completely cool, cover and let sit at room temperature for 12 to 24 hours. (Mixture will turn more woody and bitter the longer it infuses.) When desired flavour is reached, strain mixture into a clean glass container and store for up to 1 week. If desired, pour some mixture into an atomizer for spritzing the finished cocktail. Makes 1 drink

CRAQUELIN CRANBERRY CREAM PUFFS These festive choux buns are filled with all the holiday flavours and are generously sized to be a full serving each. While the craquelin topping and fillings can all be made well in advance, it’s best to bake the buns themselves shortly before assembling to ensure the tops are perfectly crisp. WHITE CHOCOLATE CREAM 2 bars (100 g each) white chocolate, preferably Lindt, finely chopped 11/2 cups (375 mL) whipping cream, divided

MIRACLE ON ICE Courtesy of Alex Archer, Estate Mixologist at Wayne Gretzky Estates, Niagara-on-the-Lake, hints of citrus, honey and sweet spices add a wintery touch to this twist on a whisky sour. 1 oz Wayne Gretzky No. 99 Vidal Ice Wine VQA (VINTAGES 35414, 200 mL, $39.95) 1 oz Wayne Gretzky Ice Cask Whisky (LCBO 541094, $59.95), or substitute bourbon 1 oz lemon juice 1/2 oz Kvas Northern Old Fashioned Simple Syrup (or substitute maple syrup) 1/2 oz egg white or vegan foamer 3 dashes Angostura bitters Grated nutmeg and lemon zest to garnish 1. Double shake the liquid ingredients (once with ice and once without), then double strain into a rocks glass over a king cube. Garnish with grated nutmeg and a lemon zest.

COMPOTE 3 cups (750 mL) frozen cranberries

11/2 cups (375 mL) sugar 1/2 cup (125 mL) water 1 small cinnamon stick 1 vanilla bean, split lengthwise, seeds scraped

CRAQUELIN 1/4 cup (60 mL) unsalted butter, at room temperature 1/4 cup (60 mL) light brown sugar 1/4 tsp (1 mL) cinnamon 6 tbsp (90 mL) all-purpose flour BUNS 1 cup (250 mL) water 1/2 cup (125 mL) unsalted butter 1/2 tsp (2 mL) sugar 1/4 tsp (1 mL) salt 1 cup (250 mL) all-purpose flour 4 large eggs, at room temperature Icing sugar to garnish

Makes 1 cocktail

Going Green from page 147

1. For the white chocolate cream, place chocolate in a medium heatproof bowl. In a small saucepan, bring 3/4 cup (175 mL) whip ping cream to a simmer over medium heat, 3 to 4 minutes. (Watch closely so it doesn’t boil over.) Pour hot cream over chocolate and let stand 2 minutes. Stir with a spatula until smooth. Cover surface with plastic and refrigerate until chilled, at least 3 hours or up to 2 days. 2. For the compote, combine cranberries, sugar, water, cinnamon, vanilla seeds and pod in a medium saucepan over high heat. Bring to a full boil, then reduce heat to medium and sim mer, stirring occasionally, until cranberries have popped and mixture has reduced to 13/4 cups

CRANBERRY CEDAR SYRUP In a medium saucepan over medium heat, whisk 3/4 cup (175 mL) each water and brown sugar until sugar dissolves. Add 1 cup (250 mL) fresh or fro zen cranberries, a 2-inch (5-cm) piece of peeled fresh ginger cut into 1/4-inch (5-mm) thick coins, 4 palm-size cedar fronds, a pinch of sea salt and zest of a full orange, plus juice of half an orange. Heat until simmering and reduce to medium-low until berries are soft but not yet dissolving, less than 10 minutes. Cool completely. Discard large solids and strain through a fine metal sieve into a clean container with tight-fitting lid. Refrigerate and use within 2 weeks.

Makes 11/2 cups (375 mL)

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———————— HOLIDAY 2024