LCBO Food and Drink Winter 2016

DEPARTMENTS

FOOD

ENTERTAINING A WORLD OF PANCAKES By Christopher St. Onge

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Bored with Plain Jane pancakes? These international favourites—both sweet and savoury—will leave everyone clamouring for more.

BASICS STOCK OPTIONS By Lucy Waverman

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DRINK

Surprise your dinner-party guests with a stylish restaurant trend—lovely clear broths as a first course—plus tips for turning that liquid gold into sensational soups.

TWISTS BEER ON THE FRY  By Lucy Waverman

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Never mind if you don’t own a deep-fryer—with our expert’s techniques, and three standout recipes that each feature beer in the mix—your new skills are bound to impress.

FLAVOURS DUCK FOR DINNER By Amy Rosen

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With duck increasingly available in stores, and via Chinese takeout, take a break from rotisserie chicken with three uniquely flavourful ways to serve the bird.

SPIRITS COLD COMFORTS  By Michelle P.E.Hunt & Laura Panter

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Set these big-batch cocktails in the slow cooker before you head outside for wintry fun, and come back home to scent‑sational warming drinks for all.

TRENDS FLOUR POWER By Deborah Reid

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For a special brunch or coffee and tea break, serve up superb baked goods made from a variety of wholesome grain flours.

IN EVERY ISSUE

EDITOR’S NOTES

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A SPLASH OF SHERRY The best-value wine on the planet adds depth of flavour and enhances a bowl-licking sauce for steamed mussels. WHAT’S NEW A selection of products from around the world available at the LCBO and Vintages. TRENDSPOTTING Our experts suggest what to Eat, Drink and Try this season. MUST-HAVES Things we love for entertaining and around the house.

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RECIPE INDEX

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SOURCE RESOURCE

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5 QUESTIONS WITH… Julia Graham, owner of The Quirky Carrot in Alexandria, Ont., talks about surviving the culinary winter—and what food she’d dream of on a desert island.

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FOOD & DRI NK WINTER 2016 5