LCBO Food & Drink Autumn 2021

PLUM & PEPPERCORN SANGRIA A traditional sangria gets its fresh flavour from macerated fruit. Take that style of preparation a step further and play up the notes in the wine by using sweet plums and spicy black pepper. 1 orange 1 cup (250 mL) chopped plums, about 2 large or 3 small 1 bottle (750 mL) red wine, preferably Spanish, such as Tempranillo 1/2 cup (125 mL) Peppercorn-Infused Brandy (recipe follows), see TIP 1 can (355 mL) club soda, chilled Plum slices for garnish 1 Pull 3 long strips of peel from orange and add to a large pitcher along with plums and wine. Set orange aside. Cover pitcher and let stand, allowing flavours to infuse for 4 to 8 hours. Squeeze 1/2 cup (125 mL) juice from orange. Add to wine mixture, along with brandy. When ready to serve, top with club soda. Stir to mix. Serve in ice-filled glasses garnished with plum slices, rosemary sprig Rosemary sprigs for garnish (optional) Pinches freshly ground black pepper (if desired) and a sprinkling of pepper. Makes 6 cups (1.5 L) for 8 servings TIP If you would prefer to skip the pepper- corn infusion, simply rim the glass with a mix of sugar and crushed pink peppercorns. PEPPERCORN-INFUSED BRANDY When added to cocktails, the subtle spiciness of peppercorns infused into brandy offers complexity. 2 tbsp (30 mL) whole black or toasted Szechuan peppercorns, or a mix (see TIP) 1/2 cup (125 mL) brandy 1 Using the bottom of a small pot, crush pep- percorns until cracked. Place in a jar. Pour bran- dy overtop. Seal and shake. Let stand, shaking occasionally, until brandy is infused with spicy peppercorn flavour. This will take anywhere from 1 to 7 days. When peppercorn brandy is in- fused to your liking, fine-strain into a measuring cup. Rinse jar and pour strained brandy back in. Infusion will keep well for at least 2 weeks. Makes 1/2 cup (125 mL) infused brandy TIP Mildly spicy Szechuan peppercorns are native to China. Look for them at Asian mar- kets and gourmet food stores. Bring out their aroma and flavour by toasting in a dry pan set over medium heat until fragrant.

HORSERADISH MARTINI Give this quintessential cocktail-hour drink a hot and peppery twist with the addition of fresh horseradish. The savoury kick makes it the perfect match for oysters, or you can even serve it with an old-school roast beef dinner. 2 1/2 oz Horseradish-Infused Gin (recipe follows), see TIP 1/4 to 1/2 oz dry vermouth Long strip lemon peel Olive, caper berry or pickled pearl onion for garnish (optional) 1 Pour gin and vermouth into a mixing glass. Add ice and stir until chilled, approximately 50 swirls or 45 seconds. Strain through a julep strainer into a chilled Martini or coupe glass. Pull lemon peel over glass, releasing oils into cocktail. Gently pinch, peel side out, misting oils over surface of drink. Rub peel around outside rim of glass, then add to glass. Garnish with olive or caper berry, if you like, or go for a Gibson-style cocktail by garnishing with pickled pearl onion.

SPICY PUMPKIN LEMONADE &WHISKEY

For a seasonal spin, spice up the classic lemonade-and-whiskey combo with a hit of heat and a swirl of pumpkin. Choose your pep- per wisely. If you love heat, then reach for your favourite hot pepper, such as ghost or Scotch bonnet. If you’re trying to please everyone, use jalapeño or habanero. Just taste to ensure your hot peppers have heat—on occasion, a jalapeño can veer into green pepper territory. When handling very hot peppers, be sure to wear gloves and don’t touch your eyes or allow any cooking steam to reach them. When you’ve finished preparation, carefully wash your kitchen equipment and surfaces, and your fingers (even if you wore gloves). 1 very spicy pepper or 1 to 2 jalapeños 1 cup (250 mL) granulated sugar 1 cup (250 mL) water 1 cup (250 mL) freshly squeezed lemon juice (4 to 5 lemons) 1/2 cup (125 mL) pumpkin purée 2 cups (500 mL) cold water 12 oz bourbon whiskey or Canadian rye whisky 6 lemon wheels or Thai chilies (optional) Pinches freshly grated nutmeg (optional) 1 Carefully slice pepper. Add to a small pot along with sugar and 1 cup (250 mL) water. Bring to a simmer over medium heat. Gently heat until sugar dissolves, 3 to 5 minutes. Let stand, allowing pepper to infuse until very spicy, 15 to 45 minutes. Pour into a large pitcher. Whisk in lemon juice and pumpkin purée. Add cold water. Stir in whiskey until mixed. The pumpkin will separate, so be sure to stir well just before serving. Pour into 6 crushed-ice-filled Collins glasses. Garnish each cocktail with a lemon wheel (or chili) and a sprinkling of nutmeg, if you like. Serve each glass with a straw for sipping and stirring.

Makes 1 cocktail

TIP No time to infuse? Use the same recipe with regular gin and garnish with a ribbon of fresh horseradish pulled using a vegetable peeler.

HORSERADISH-INFUSED GIN

The shorter infusion time yields a peppy result. Go a little longer, and you’ll find more of the rounded-out flavours of the horse­ radish, but be prepared for a Martini with a lot of eye-watering kick. Using this recipe for a Caesar or Bloody Mary? Take the infusion time up to 8 hours. 2 x 2-inch (5 x 5-cm) piece fresh horseradish 2 cups (500 mL) gin 1 Peel horseradish. Thinly slice, then cut into matchstick-size pieces. You should have about 1/2 cup (125 mL) matchsticks. Place in a large resealable jar. Pour gin overtop. Shake. Let stand until flavours infuse, 2 to 4 hours, according to your liking.

Makes 1 3/4 cups (425 mL) infused gin for approximately 6 Martinis

Makes 5 2/3 cups (1.4 L) for 6 servings

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FOOD & DRINK AUTUMN 2021