LCBO Food & Drink Holiday 2025

ROASTED VEGGIE PLATTER WITH WHIPPED FETA & CUMIN DIP

6. To serve, arrange roasted vegetables, warm or at room temperature, on a platter and serve with dip.

1. Pat chicken dry with paper towel, and remove and discard fat clump and any giblets. Set chicken in a large dish. Sprinkle all over with salt. Using your fingers, poke and pull up the skin around the breast spreading salt under and over the skin as evenly as you can. Refrigerate loosely covered for at least 6 hours or overnight.

Turning the crudité platter on its head, we roast winter veg and serve them with a tangy feta dip accessorized with toasted cumin seeds. Don’t stress over serving this dish hot—it’s meant to be warm or room temperature. Use whatever you have on hand and feel free to swap out one of the vegetables for squash, parsnips or fennel.

Serves 6 to 8

WHAT TO SERVE Château des Charmes Riesling Off Dry VQA LCBO 46006, $15.95

2. When ready to roast, preheat oven to 450°F (232°C).

Complement both the rooty sweetness of roasted veg and the sharp dip with a tangy, off-dry Riesling, a style of wine at which Ontario excels. Look for a touch of honey behind the fruity bouquet.

5 carrots, each about 1 inch (2.5 cm) thick, halved lengthwise

3. Toss potatoes with oil, salt and pepper in a medium-size bowl. Set aside.

1 large turnip, peeled, cut into 1-inch- (2.5-cm-) thick wedges 1 bunch Broccolini

4. When oven is preheated, set a large oven proof skillet or cast-iron pan over medium heat. Pat chicken dry then add to pan, breast side up. When sizzling, carefully add and tuck potatoes all around chicken. Don’t worry if they’re snug. If pan is overflowing, put remaining potatoes in a small baking dish. Cook in preheated oven until chicken back is golden and easily turned without sticking, about 20 minutes. Using tongs and a spatula, carefully turn chicken over. Continue cooking for 30 minutes. Using tongs and spatula, turn again so chicken is breast side up. Continue cooking until an instant-read ther mometer inserted into meat without touching the bone reads 165°F (74°C). 5. Meanwhile, pour 1/2 cup (125 mL) chicken broth into a large measuring cup. Whisk in cornstarch. Whisk in remaining chicken broth. Set a large saucepan over medium-high heat. Add butter. When bubbly, add paprika and onion powder. Stir to mix. Add tomato paste and stir until lightly caramelized, about 1 minute. Stir chicken broth mixture and begin to whisk into spiced tomato-butter mixture in pan. Bring to a gentle boil. Cook until thickened, about 12 to 15 minutes. Stir in lemon juice, peanuts, 2 tbsp (30 mL) sambal oelek, Worcestershire and pepper. Taste and add more sambal oelek, if you like. 6. When chicken is cooked through, remove to a cutting board. Loosely cover with foil. Using a large, slotted spoon, scoop out potatoes and set on a platter or divide between plates. Turn pan so juices and fat collect to one side. Using a spoon, spoon and skim fat from surface of liquids to a small bowl. Set aside fat for another use or discard when cool enough to handle. Pour remaining pan juices into chalet sauce. Stir to mix evenly. Taste and add salt, if you like. Carve chicken into pieces and serve with chalet sauce and green onions for garnishing.

1 small head cauliflower or Romanesco broccoli, cut into 2-inch (5-cm) florets, about 4 cups (1 L) 3 tbsp (45 mL) olive oil 1 tsp (5 mL) finely grated lemon zest Salt to taste 3 tbsp (45 mL) apple cider vinegar 2 tsp (10 mL) whole cumin seeds 11/2 cups (375 mL) crumbled feta 1 cup (250 mL) full-fat Greek yogurt or sour cream

The Main Event from page 92

DRY-BRINED ROAST CHICKEN WITH PEANUT SAMBAL CHALET SAUCE When it comes to Sunday roasts, it’s hard to top the simple and satisfying comfort of a roast chicken. This one gets major oomph in the flavour department when smothered in a zingy and complexly flavoured riff on a Swiss Chalet-style sauce. 4- to 6-lb (1.81- to 2.72-kg) whole chicken 2 tbsp (30 mL) Diamond Crystal sea salt 11/2 lbs (680 g) fingerling potatoes 1 tbsp (15 mL) olive oil Freshly ground black pepper PEANUT SAMBAL CHALET SAUCE 2 cups (500 mL) chicken broth, divided 2 tbsp (30 mL) cornstarch 2 tbsp (30 mL) butter

2 tbsp (30 mL) lemon juice 1 tsp (5 mL) garlic powder

1/2 tsp (2 mL) freshly cracked pepper 2 tbsp (30 mL) finely sliced chives

1. Preheat oven to 400 ° F (204 ° C).

2. Line two baking sheets with parchment. Place carrots, turnip and Broccolini on one sheet and cauliflower or Romanesco broccoli on the other. Drizzle vegetables with oil, and sprinkle with zest and salt, dividing evenly. Toss to coat. 3. Place in oven and roast until nicely cara melized and tender, 25 to 35 minutes, flipping vegetables at halfway point. (Cauliflower will take about 10 minutes longer than other vege tables.) Remove from oven and immediately drizzle with vinegar. Toss to coat. 4. For the dip, heat cumin in a small frying pan over medium-high heat. Toast, shaking pan frequently, until fragrant and popping, about 5 minutes. Transfer to a small plate. Set aside. 5. In bowl of a food processor, add feta, yogurt or sour cream, lemon juice, garlic powder and pepper. Process until smooth. Transfer to a serving bowl and stir in cumin seeds and chives. Cover and refrigerate up to 3 hours.

1 tsp (5 mL) smoked paprika 1/2 tsp (2 mL) onion powder 1 tbsp (15 mL) tomato paste 1 tbsp (15 mL) lemon juice

1/4 cup (60 mL) chopped peanuts, toasted 2 to 4 tbsp (30 to 60 mL) sambal oelek 1/2 tsp (2 mL) Worcestershire sauce A generous pinch of freshly ground black pepper Salt to taste

4 green onions, thinly sliced to garnish (optional)

Serves 4 to 6

150

———————— HOLIDAY 2025