LCBO Food & Drink Holiday 2025

Feeling Nostalgic from page 55

1 tsp (5 mL) cumin 1 tsp (5 mL) Aleppo pepper or dried chili flakes, or less to taste 1/2 tsp (2 mL) dried mint 1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt

6. Let mixture cool in ice bath until consistency is thick enough that fruit does not sink when added, 10 to 15 minutes. Scrape off bubbles from top then gently fold in orange segments. 7. Transfer mixture to prepared mould. Cover and refrigerate until set, at least 4 hours, prefer ably overnight. 8. Remove mould from fridge and let it come to room temperature. Place a serving platter over mould and flip. Wait to hear it release from mould—this might take a minute or two. If it does not unmould, fill sink with enough warm water to dip mould in for 30 seconds and then try flipping again onto platter.

APEROL SPRITZ JELLY SALAD We’ve taken the retro Jell-O salad and made it cocktail chic with an Aperol and sparkling wine gelée layered with juicy orange segments. Topped with pomegranate arils and fragrant mint, it’s refreshing and elegant with a bitter edge. A little lightly sweetened whipped cream on the side wouldn’t be out of place. 3 blood oranges 3 navel oranges 3 Cara Cara oranges Cooking spray 4 pkgs (7 g each) unflavoured powdered gelatin 1 cup (250 mL) Aperol (LCBO 176834, $33.50), divided 1/2 cup (125 mL) sugar 1 bottle (750 mL) dry sparkling wine such as Prosecco 3 tbsp (45 mL) strained fresh lemon juice 1/4 cup (60 mL) pomegranate arils 4 fresh mint sprigs 1. To segment oranges, cut a slice off top and bottom to expose flesh. Using a sharp knife, cut off peel and pith to expose segments. Cut along membranes to release segments into a bowl. Repeat until all oranges are segmented, discarding peel and membranes. Cover and refrigerate until needed, up to 1 day. 2. Lightly but fully coat a 9-cup (2.25-L) Bundt pan or Jell-O mould with cooking spray. Set aside. 3. Place gelatin in a small bowl. Add 1/2 cup (125 mL) Aperol and whisk to combine. Set aside to bloom for 5 minutes. 4. In a small pot, place remaining 1/2 cup (125 mL) Aperol and sugar over low heat. Stir occasionally until sugar is fully dissolved. Remove from heat and add gelatin mixture. Whisk until gelatin is completely dissolved. Set aside. 5. In a large bowl, add ice and water to create an ice bath. In another large bowl that fits in ice bath, combine sparkling wine and lemon juice. Place in ice bath. Gently stir in gelatin mixture to combine—don’t overmix (to retain bubbles).

TAHINI SAUCE 1/4 cup (60 mL) tahini 5 tbsp (75 mL) water 2 tbsp (30 mL) fresh lemon juice 1 garlic clove, minced

TO SERVE Flatbread and/or rice

1. Position racks in top and middle of oven. Preheat to 450 ° F (232 ° C).

9. Garnish with pomegranate arils and mint, and serve.

2. For the vegetables, toss eggplant and pep pers with oil and salt on a large, rimmed baking sheet. Roast on middle rack until just starting to brown, about 20 minutes. Remove from oven then push vegetables to one side of the baking sheet. Add tomatoes to the other side. Return to oven and roast until tomatoes are very soft, about 15 minutes. 3. Meanwhile, for the meatballs, combine bread crumbs and water in a large bowl. Once absorbed, add meat, parsley, garlic, cumin, Aleppo or chili flakes, mint and salt. Knead lightly until mixture is evenly combined. Divide into 12 equal portions and form into meatballs. 4. Once tomatoes have softened, remove pan from oven. Crush tomatoes with the back of a spoon to form a sauce, then stir in eggplant, peppers and garlic. Season with salt. Push to one side of baking sheet. Arrange meatballs on the other side. Roast on top rack until meat balls are cooked through and golden-brown, 12 to 14 minutes. 5. Meanwhile, for the tahini sauce, whisk tahini, water, lemon juice, garlic and salt until it’s a smooth, pourable sauce. 6. To serve, divide meatballs between four plates. Stir vegetables on baking sheet to incor porate any juices leftover from meatballs, then divide between plates. Drizzle with tahini sauce. Serve with flatbread or rice.

Serves 10 to 12

Lighten Up from page 113

SHEET-PAN MEATBALLS WITH ROASTED EGGPLANT & TAHINI Total Time: 50 mins

Turkish-inspired meatballs do the heavy lifting in this sheet pan dinner. Coupled with a saucy, meze-like side and a drizzle of tahini sauce, it’s the perfect dish to bring a bit of excitement to your midweek meals.

VEGETABLES 1 large Italian eggplant, about 11/2 lbs (680 g), cut into 1-inch (2.5-cm) pieces

1 large cubanelle pepper, seeded, cut into 1-inch (2.5-cm) pieces, about 11/2 cups (375 mL) 1/4 cup (60 mL) olive oil Kosher or fine sea salt to taste 2 lbs (905 g) cherry or grape tomatoes 4 garlic cloves, minced MEATBALLS 1/2 cup (125 mL) bread crumbs 1/4 cup (60 mL) water 1 lb (455 g) medium ground lamb or beef or a mixture 1/3 cup (80 mL) finely chopped parsley 2 garlic cloves, minced

Serves 4

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HOLIDAY 2025 ————————