Joey Landreth has had a busy year… and it’s not done yet.
On New Year’s Eve, Joey and Bros. Landreth played on the CBC’s countdown/celebration show, and on January 27th, Joey Landreth released his debut solo album, Whiskey, to the delight of fans, and the applause of critics.
Related: Joey Landreth Album Review, Whiskey
And after a spring, summer, and fall of concerts and working on new music with Bros. Landreth, and for his follow-up solo project, Joey is coming back to Toronto to play a pre-Christmas show at The Drake Underground.
The Massey Hall Presents show comes exactly one week before the holiday, on Monday, December 18th, and having seen Joey Landreth live before, we can tell you that it’s going to be a show you’ll want to see.
With standout guitar work, and a voice that will pull you in, Joey can be mesmerizing on stage, and we’re willing to bet that will be the case on Queen Street West this December.
To get everyone ready for the show, and the holidays, we caught up with Joey for a holiday round of 5 Quick Questions. Enjoy, and get a ticket for Massey Hall Presents Joey Landreth with Roman Clarke before they sell out!
Q) Did you have a favourite Christmas song when you were a kid?
Joey) Anything off the Nat King Cole Christmas record
Q) Do you have a favourite Christmas song to play?
Joey) Any of the old hymn ones. I love those old tunes…
Q) If you could partner up with any artist for a collaboration on a Christmas song, who would you choose?
Joey) Living? Metallica because that would be crazy. Not living, Nat King Cole.
Q) What is your favourite beverage for a holiday party?
Q) If you could only have 1 dessert after Christmas dinner, what would you choose?
Joey) Nanaimo Bars. I know that’s not a Christmas classic but they’re my favourite. Okay?
And since Joey loves nanaimo bars, but says, “I don’t know how to make them. Only eat them.”, we found a recipe to share so you can give them a shot at home this holiday season!
½ cup (125 mL) Unsalted Butter (preferably European-style cultured butter)
5 Tbsp (75 mL) Cocoa Powder
¼ cup (50 mL) Granulated Sugar
1 Egg, beaten
1 ¾ cups (425 mL) Graham Wafer Crumbs
1 cup (250 mL) Shredded Coconut
½ cup (125 mL) Almonds, finely chopped
½ cup (125 mL) Unsalted Butter, softened
2 tbsp + 2 tsp (40 mL) Whipping or Heavy Cream
2 Tbsp (30 mL) Vanilla Custard Powder
2 cups (500 mL) Icing Sugar
4 oz (115 g) Semi-Sweet Chocolate
2 Tbsp (30 mL) Unsalted Butter
1. Pour 2 cups (500 mL) water into bottom of double boiler. Place on stove over medium heat and bring water to simmer.
2. In top of double boiler; combine butter, cocoa and sugar; place over simmering water. Heat, stirring, until butter has melted and mixture is smooth.
3. Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.
4. Scrape into parchment paper-lined 8-inch (2 L) square baking dish. Press firmly to create even bottom layer.
5. Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to simmer. Then, place a metal or glass bowl over the simmering water and proceed as directed.
1. In bowl, cream together butter, cream and custard powder. Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.
1. In clean double boiler, melt chocolate and butter together. Remove from heat; let cool slightly. When cool, but still liquid, pour over custard layer.
2. Cover and refrigerate until cold.
Recipe via foodnetwork.ca