LCBO Food & Drink Holiday 2025

Inside Scoop from page 21

1. Arrange racks in top and bottom thirds of oven. Preheat oven to 425°F (218°C).

2. Trim fronds from fennel and set aside. Cut fennel bulb into quarters lengthwise. Cut out some of the core leaving a bit so fennel layers are still held together. Cut those intact quarters into 1/2-inch (1-cm) wedges. Add to one side of a baking sheet. Cut eggplant into 1-inch (2.5-cm) cubes. Drizzle with oil and turn to coat. Sprinkle with salt. Set aside. 4. To prepare meatballs, line a baking sheet with parchment paper. Crumble meat into a large bowl. Add cheeses, panko, salt and pep per. Using your hands, combine just until evenly mixed. Divide mixture into six portions. Scoop a portion and loosely form into a patty. Top with two olives. Mould meat around the olives and set meatball on baking sheet. Repeat with remain ing meat mixture and olives. 5. Bake meatballs in bottom of preheated oven for 10 minutes. Move meatballs to top rack and add baking sheet with vegetables to bottom rack. Continue baking until vegetables are golden on one side, about 10 minutes. Remove from oven; stir eggplant and flip fennel pieces. Continue baking until vegetables are golden on both sides and meatballs are cooked through, reaching an internal temperature of 165°F (74°C), about 10 more minutes. 6. Meanwhile, prepare sauce. Add oil to a large saucepan and set over medium heat. When hot, add garlic and chili flakes. Cook, stirring occasionally until garlic begins to soften and is very lightly golden around the edges. Add toma toes. Remove basil leaves from sprig and set aside. Add stem to sauce. Cook, stirring often and breaking up tomatoes, until sauce is fairly smooth and flavourful, about 15 minutes. 7. When meatballs and vegetables are cooked through, remove vegetables from oven. If meat balls aren’t golden on top, broil for 1 to 2 minutes to brown a little more. 3. Bring a large pot of water to a boil.

COLD, DARK BREW BY CHARLENE ROOKE

As the days are at their shortest, this dark, savoury coffee cocktail makes a delicious sip, especially with a sweet snack. The technique of dropping a zest in the tin for a burst of citrus flavour is called a “regal shake.”

11/2 oz amber or dark rum 2 oz cold-brew coffee 1/2 oz pure maple syrup

OLIVE-STUFFED MAJOR MEATBALLS WITH FENNEL & EGGPLANT PASTA

2 to 3 dashes orange bitters, preferably Dillon’s Orange Bitters (LCBO 463398, 100 mL, $15.00), optional 2 long, thin strips orange zest, divided

Make an impression by serving a classic-style pasta dish with a giant and delicious meatball. Don’t be daunted by this multi-step recipe; it comes together so easily. The ingredients can be prepared ahead and reheated just before serving over freshly boiled pasta.

11/2 oz dairy or plant milk Whole nutmeg for grating

1. To a cocktail shaker full of ice, add rum, cold brew, syrup, bitters (if using) and 1 strip orange zest. Shake until thoroughly chilled, up to 30 sec onds. Strain into a rocks glass filled with ice. 2. Using a milk frother or small whisk, foam dairy or plant milk. Spoon foam atop cocktail. 3. Using a rasp, grate a little nutmeg onto foam. Garnish with remaining strip orange zest. STINGER BY CHARLENE ROOKE Compared to the bulk of Stingers, we’ve dialled down the sweet mint liqueur for a more bal anced drink. If you love the minty snap of this cocktail, try reposado tequila or rum instead of brandy as the base spirit. 11/2 oz Cognac or brandy, such as St-Rémy Signature (LCBO 16544, $47.45) 1/2 oz McGuinness Crème de Menthe White (LCBO 631432, $25.95) Mint sprig to garnish 1. To a cocktail shaker full of ice, add Cognac or brandy and crème de menthe. Shake until thoroughly chilled, about 15 seconds. Strain into a chilled rocks glass filled with crushed ice. 2. “Clap” mint sprig between your palms to make it aromatic. Garnish drink. Makes 1 drink

VEGETABLES 1 fennel bulb 1 small or 1/2 large eggplant 2 to 3 tbsp (30 to 45 mL) olive oil 1/4 tsp (1 mL) kosher sea salt

MAJOR MEATBALLS 1 lb (455 g) ground pork 1 lb (455 g) lean ground beef 1 cup (250 mL) traditional ricotta 1/2 cup (125 mL) finely grated Pecorino Romano 1/2 cup (125 mL) panko bread crumbs 2 tsp (10 mL) kosher sea salt 1/2 tsp (2 mL) freshly ground black pepper 12 stuffed or pitted Manzanilla olives, drained, about 1/2 cup (125 mL) MARINARA 1/4 cup (60 mL) olive oil 8 small or 6 large garlic cloves, thinly sliced Generous pinch dried chili flakes 1 can (796 g) San Marzano tomatoes 1 large basil sprig PASTA 1 pkg (500 g) mafaldine or fettucce ricce pasta Grated pecorino and fermented peperoncini peppers, for finishing

8. Meanwhile, cook pasta following package directions. Drain well.

9. Divide cooked pasta, vegetables and meat balls between six plates. Spoon tomato sauce overtop. Slice basil and feathery fennel fronds then scatter overtop. Serve with grated cheese and peperoncini as toppings.

Serves 6

Makes 1 drink

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———————— HOLIDAY 2025