LCBO Food & Drink Winter 2017

do the twist from page 69

Citrus in Season from page 25

GARNISH ¼ cup (60 mL) fresh basil leaves, shredded ¼ cup (60 mL) freshly grated Parmesan 1 For tomato sauce, in a medium saucepan over medium-low heat, add the oil and garlic and sauté for 2 minutes, making sure garlic doesn’t burn. Add remaining ingredients and simmer over medium-low heat for an hour, uncovered, stirring every so often. Taste and adjust seasoning if need be. Purée with an immersion blender if a smoother sauce is desired. 2 Preheat oven to 350°F (180°C). 3 For meatballs, in a small pan, heat olive oil and cook finely chopped onion and gar- lic until soft and translucent. Tip into a bowl and cool. Meanwhile, mix together ground chicken with bread crumbs, chili flakes, egg, salt and pepper. Add cooled onion-garlic mix- ture. Wet hands and form mixture into 14 to 16 meatballs. Line a baking sheet with parch- ment paper and evenly space meatballs on sheet. Bake in preheated oven for 20 minutes or until fully cooked. 4 Wash and peel carrots, potato and broc­ coli stem and trim all ends to make flat. Place onto the spiralizer glider, making sure the centre of the vegetable is aligned with the circular centre blade. Push the glider towards the front blades as you turn the handle and watch as your spiralized veggies materialize. Keep a bowl nearby to collect “noodles” and clean out the pulp and cores as you go. Toss spiralized vegetables with 2 tbsp (30 mL) olive oil. 5 In a large skillet over medium heat, cook vegetables in several batches until tender, about 5 to 7 minutes. Toss with sauce in pan. Serve with meatballs and top with shredded basil and Parmesan. Serves 4 to 6

TRI -COLOUR “PASTA” & CHICKEN MEATBALLS The chicken meatballs and oodles of sautéed vegetable noodles make this recipe both kid- and adult-approved. If you don’t feel like mak- ing homemade sauce, just open a jar for an even quicker mid-week meal.

MEYER LEMON SYRUP Using a rasp-type grater here is key as it ex- tracts maximum flavour with very little of the white pith. This aromatic syrup can also be used to sweeten herbal tea, or add a splash to frozen vodka for instant Limoncello. ⅔ cup (150 mL) water ⅔ cup (150 mL) granulated sugar 3 Meyer lemons, washed 1 In a small saucepan, heat water and sugar over medium-high heat, whisking until sugar is dissolved. Remove from heat. Cool to room temperature. 2 Using a microplane zester, zest the lem- ons, adding zest into syrup. Let infuse for 10 minutes. Pass through fine mesh strainer, pressing on zest with spoon to extract syrup. Transfer to glass jar with lid. Refrigerate up to 1 month. Makes 1 cup (250 mL) BLOODY BI SHOP This is a riff on the Smoking Bishop, a warm Victorian-era punch favoured by Charles Dickens, who makes a reference to it in A Christmas Carol . Roasting the orange with cloves infuses the mulled wine with a deep flavour, and a slug of brandy at the end gives it oomph. Don’t splurge on the port; some- thing under $20 is just fine. 1 blood orange, washed 12 cloves 1 bottle (750 mL) ruby port 1 cup (250 mL) water 2 tbsp (30 mL) granulated sugar ½ cinnamon stick 1 star anise

TOMATO SAUCE 2 tbsp (30 mL) olive oil 4 garlic cloves, minced 2 cans (each 794 g) plum tomatoes, drained and chopped ½ cup (125 mL) dry red wine 1 tsp (5 mL) dried oregano 2 bay leaves 1 tsp (5 mL) sugar ½ tsp (2 mL) salt ½ tsp (2 mL) red pepper flakes CHICKEN MEATBALLS 1 tbsp (15 mL) olive oil 1 small onion, finely chopped 2 garlic cloves, minced 1 lb (500 g) lean ground chicken ½ cup (125 mL) bread crumbs Pinch of chili flakes 1 egg, beaten ½ tsp (2 mL) salt Fresh cracked pepper to taste

WHAT TO SERVE

TRI-COLOUR “NOODLES” 2 large carrots 2 large Yukon gold potatoes 1 broccoli stem (reserve florets for a steamed vegetable side dish) 2 tbsp (30 mL) olive oil

Monte Antico IGT VINTAGES 69377

$15.95

 Malivoire Guilty Men Red VQA LCBO 192674

$15.95

90  FOOD & DRI NK WINTER 2017