Seeking Long-lost LCBO Food & Drink recipe from Autumn 1999
Hello, fellow Hounds,
Way back in 1999, the LCBO Food & Drink mag had a delicious recipe for Veal Apple stew, made with Strongbow cider and the option of adding cream. I believe it was on page 42.
Of course I threw out all my old issues without saving this one, and while I've searched the LCBO F&D archive for this recipe, it doesn't show up.
Would anyone out there still have the issue? If so, I'd love if someone could take a pic of the page for me.
thanks so much,
did you try this??
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Re posted from the lcbo website
I'm in the same boat - looking for this recipe! I've made it a few times - just improvising from memory, but I would love to have the real deal. I believe it was from Lucy Waverman, and I've found her recipes to be excellent.(I attended her cooking school back in the day i.e., a long time ago ;-)
I think I have your recipe. There isn't a mention of strongbow cider, but there is cider mentioned. It was in the autumn 1999 edition.
In my OCD, I digitally archived many of the older recipes, going back to 1999 before I culled my physical magazine stack. If there's anything else you want, just ask.
Here's the recipe for Veal Saute with Apples
2 tbsp (25 mL) olive oil
1 lb (500 g) stewing veal, cut in 1-inch (2.5-cm) dice
Salt and freshly ground pepper to taste
½ cup (125 mL) chopped carrots
½ cup (125 mL) chopped celery
1 cup (250 mL) chopped onions
2 cloves garlic, chopped
½ tsp (2 mL) cinnamon
½ tsp (2 mL) ground ginger
½ cup (125 mL) alcoholic cider
1 cup (250 mL) chicken or veal stock
1 large apple, peeled and finely chopped
1 cup (250 mL) whipping cream
2 tbsp (25 mL) chopped parsley
Heat 1 tbsp (15 mL) olive oil in large skillet on medium-high heat. Add veal in batches, season with salt and pepper and brown on all sides, about 2-3 minutes per batch. Remove veal. Add more oil if needed. Reduce heat to medium-low if needed and add carrots, celery and onions. Sauté, stirring occasionally, for 3 minutes. Add garlic and sauté until vegetables are very soft, about 2 minutes longer.
Stir in cinnamon, ginger and cayenne. Add cider and stock and bring to boil. Return meat to skillet, cover and simmer on low heat for 40 minutes or until veal is tender. Remove meat and strain sauce back into skillet. Add apples and cream and simmer until sauce has thickened slightly and apples are tender, about 5 minutes.
Return veal and adjust seasonings. Sprinkle with parsley.