LCBO Food & Drink Winter 2018

MULLED MARTINEZ Said to be the precursor to the Martini, the Martinez traditionally boasts more vermouth (and sweet over dry, among other nuances). Though both cocktails are usually served chilled, the additional amount of fortified wine that a Martinez calls for—and here, the use of mulling spices in place of bitters—allows it to be morphed into a fantastic warm tipple. 6 oz gin 6 oz sweet red vermouth ½ tsp (2 mL) Luxardo Maraschino Liqueur 2 whole cloves ½ star anise 1 orange (optional) 1 Add gin, vermouth, maraschino liqueur, cloves and star anise to a small saucepan. Gently heat, stirring occasionally over medium until steaming but not boiling. Remove from heat. Divide between small heatproof glasses, discarding cloves and anise. 2 Using a peeler, pull a small wisp of peel (zest) from the orange. Pinch peel over the sur- face of 1 cocktail to release misting oils. Rub APPETIZERS & SOUP Chicken-Tahini Satay with Spicy Black Sesame Brittle 30 Blue Chip Nachos with Pulled Beef & 68 Avocado Crema Whisky-Cured Salmon with Mustard-Lemon 86 Crème Fraîche Turmeric, Chicken & Smoked Rice Soup 88 MAIN COURSES Seared Lamb Chops & Pearl Onions 31 with Mashed Peas & Mint Tahini Chili Beef Pot Roast with Corn & Peppers 36 Rigatoni & Ricotta Meatball Bake 38 Phyllo-Wrapped Herbed Pork Tenderloin 40 with Mushrooms Chicken Chili Verde 66 Braised Brats with Purple Sauerkraut 67 Chicken & Sweet Potato Cottage Pie 84 Shrimp a la Plancha with Smoked Paprika Vinaigrette 85 Smash Burgers with Cheese, Pickles and 85 Special Sauce Smoked Potato “Lasagna” 87 No-Knead Hawaiian Sheet Pan Pizza 90 Beef Sticky Ribs 91 Chicken Dak Galbi 91 Seafood and Tofu Stew 91 Pork Ssam 92

9  Preheat oven with Dutch oven/cast iron combo cooker at 500°F (260°C) for 30 minutes. Take dough out of fridge to warm up while oven is heating. Tip out dough onto a piece of parchment paper, dust the top lightly with flour and score top with razor. Trim paper, leaving yourself a “handle.” Remove lid from preheated pot and carefully slide in dough and parchment paper. Cover pot and return to oven, turn heat down to 450°F (232°C) and bake for 20 minutes. Remove lid from pot and bake 20 to 25 minutes longer or until crust is deeply caramelized and internal temperature has reached 200°F (93°C). Let cool fully on a rack before cutting. Makes 1 boule WARMING up TO GIN from page 23 RAMOS- INSPIRED WHITE HOT CHOCOLATE Traditional ingredients of a Ramos Gin Fizz— lemon, lime, cream, orange blossom and, of course, gin—blend wonderfully in this sweet and simple white hot chocolate. 1 lemon 1 lime 6 oz (175 g) good-quality white chocolate, finely chopped 1½ cups (375 mL) homogenized milk 1 Pull 3 strips of peel (zest) from lemon, avoid- ing white pith. Repeat with lime. Add all peel along with chocolate, milk, cream and sugar to a small saucepan. Set remaining lemon aside for garnish. 2 Set pan over medium heat. Gently heat, whisking occasionally, until milk is steaming but not boiling and chocolate is melted and incorporated, about 9 minutes. Adjust heat, if needed. When chocolate is incorporated, re- move from heat. Carefully remove and discard lemon and lime strips. Stir in orange blossom water. 3 Pour 1 oz gin into a heatproof mug. Repeat with 2more glasses. Slowly pour and divide pre- pared hot chocolate between glasses. If you like, pull 3 more strips of peel from lemon (avoiding bitter white pith). Garnish each cocktail with a lemon twist. Serve warm. Makes 3 drinks ½ cup (125 mL) whipping cream 2 tbsp (30 mL) granulated sugar ¼ tsp (1 mL) orange blossom water or 3 dashes orange bitters 3 oz gin, preferably floral

outside of peel around rim of glass. Cut a small slit and fasten to the edge of glass. Repeat with remaining cocktails. Serve warm. Makes 4 drinks GIN-SPIKED LONDON FOG Enjoy the aromatic notes of gin in this berga- mot-heady, warmed milk cocktail. Feel free to adjust the amount of gin to your liking. ¾ cup (175 mL) homogenized milk 2 tsp (10 mL) granulated sugar 1 Pour milk and sugar into a small saucepan. Gently heat over medium heat, stirring occa- sionally, until milk is steaming but not boiling. 2 Place tea bag in a teacup. Pour hot milk over- top. Let steep for 3 to 4 minutes until flavours infuse. When milk is infused, remove and dis- card tea bag. Add gin and stir to mix. Taste and stir in more sugar, if you like. Makes 1 drink 1 Earl Grey tea bag 1 oz London dry gin

RECIPE INDEX The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit foodanddrink.ca.

CONDIMENTS Quick Kimchi

92 92 93 93 93

Spinach Salad

Pickled Carrots or Daikon Radish

Pickled Sprouts

Warm Zucchini Salad

BAKED GOODS & DESSERTS Tahini-Swirl Brownies

32 85 86 88

Yogurt-Tahini Parfaits Scottish Tattie Scones

Smoked Pecan Pound Cake with

Bourbon Caramel Smoked Ice Cream with Rum Raisin Sauce

89 94

Weekend Sourdough Boule

COCKTAILS & MIXERS Smoked Date Old Fashioned

87 87 90 90 95 95 95

Smoked Date Syrup

Fresh Rose Root & Fruit

Gin-Spiked London Fog

Mulled Martinez

Ramos-Inspired White Hot Chocolate

FOOD & DRI NK WINTER 2018 95