LCBO Food & Drink Early Summer 2021

WINE CAN CORNISH HENs WITH SUMAC & POMEGRANATE MOLASSES These sweet-and-sour-flavoured hens get their tang from the pomegranate molasses (it may also be called pomegranate glaze or reduction and is similar to balsamic glaze but more tart). To find pomegranate molasses at a store near you, visit red-crown.ca. 3 tbsp (45 mL) pomegranate molasses 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) sumac 1/2 tsp (2 mL) salt 2 cans (each 250 mL) red wine 2 Cornish hens, 1 1/2 lbs (680 g) each (remember to remove neck from cavity) 1 In a medium bowl, stir together molasses, olive oil, sumac, salt and 1 tbsp (15 mL) red wine from each can. Add hens and coat well with marinade. Cover and refrigerate for at least 2 hours. 2 Empty out each can of wine to half full, reserving extra for sipping or another recipe. 4 Meanwhile, carefully scrunch 1 large piece of foil around bottom half of each can (without covering the base of can). This will act as a support for cans and hens. 5 Carefully work 1 can into cavity of each hen as far as it will go. Place both in a solid-­ bottomed ovenproof pan, such as a cast iron pan or heavy skillet. Reserve marinade. 6 Carefully place pan to one side of grill and close lid. Turn down heat on the side with hens to low and cook with the indirect high heat of the other side of grill for 15 minutes. If the grill has a temperature gauge it should read around 400°F (204°C). 7 Lift lid and rotate pan to cook hens evenly. Baste with remaining marinade. 8 Close lid and cook until hens are browned and have some slight charring, and internal temperature reaches 165°F (74°C), about 10 minutes more. Be sure to keep a close eye on progress, as the sweetness in the molasses can cause burning. 9 Let rest for 5 minutes before carefully sliding hens off cans. Serve whole with Simple Cucumber Salad (recipe this page). 3 Preheat grill to high heat with lid closed.

with plastic wrap. Place in warm area until dough doubles in volume, about 45 minutes. 6 While dough is rising, preheat oven to 350°F (177°C). 7 Bake on centre rack until golden brown and baked through, about 30 minutes. (An instant read thermometer inserted in centres should register at least 190°F/88°C.) Remove from oven. Let cool for 15 minutes, then carefully transfer loaves to cooling rack. Let cool for another 30 minutes before slicing. Makes 2 loaves TURKISH OLIVE TAPENADE Another popular condiment and pantry staple in Turkish cuisine is a chunky olive paste made with garlic and vinegar. It’s rich and tangy, and great as a spread for simit. Tapenade can also be used for seasoning fish. 2 cups (500 mL) pitted green or black olives 1 tbsp (15 mL) capers, drained 2 tsp (10 mL) good-quality extra virgin olive oil 2 tsp (10 mL) red or white wine vinegar 1 tsp (5 mL) dried thyme 1 clove garlic 1 Place olives, capers, oil, vinegar, thyme and garlic in a blender. Purée, scraping down sides and bottom of blender as necessary, until granular paste forms, 1 to 2 minutes. Tapenade can be stored in an airtight container for up to 2 weeks in the fridge. Makes 1 1/4 cups (310 mL)

MISO PORK & JAPANESE EGGPLANT SKEWERS These skewers have a delicate flavour that is deliciously enhanced by grilled green onions. It is sure to become a summertime favourite. Serve with rice or Asian-style bing bread. 1 tbsp (15 mL) white miso paste 2 tbsp (30 mL) hot water 1 tbsp (15 mL) orange juice 1 lb (455 g) pork tenderloin, diagonally sliced in 1 1/2-inch (4-cm) pieces 1 large Japanese eggplant 4 green onions, or more if needed, cut into 2-inch (5-cm) pieces 1 tbsp (15 mL) sesame oil 1 tbsp (15 mL) vegetable oil 1 tbsp (15 mL) soy sauce 1 In a medium bowl, stir together miso, hot water and orange juice, breaking up miso with a fork. The heat of the water helps dissolve the miso. 2 Add pork and stir to coat each piece well. Cover and refrigerate for 2 hours and up to 24 hours. 3 Slice eggplant crosswise into 3/4-inch (2-cm) medallions. (Don’t slice them too thin, as they will break once skewered.) 4 Divide pork and eggplant into 4 equal portions. 5 Using 4 long metal skewers (or 8 small), start by threading 1 piece of pork, then fold green onion accordion-style and thread onto skewer, then skewer 1 eggplant medallion. Repeat until all ingredients are threaded onto skewers. 6 Preheat oiled grill to high with lid closed. 7 In a small bowl, stir together sesame oil, vegetable oil and soy sauce. Baste skewers on both sides with oil mixture, making sure to brush eggplant first and then using all the oil to brush the rest. 8 Grill skewers on 1 side until lightly charred, about 4 minutes. Flip and grill second side for additional 4 minutes. Makes 4 large skewers or 8 small

Fire it up! from page 43

SIMPLE CUCUMBER SALAD This is the quickest salad you’re likely to make! It is the perfect side dish with Middle Eastern foods, and any leftovers are great on a sandwich. 1 medium English cucumber, thinly sliced

2 tbsp (30 mL) minced red onion 1 tbsp (15 mL) white wine vinegar 1/2 tsp (2 mL) sugar 1/4 tsp (1 mL) salt

1 In a medium bowl, stir together cucumber, onion, vinegar, sugar and salt, separating cu­ cumber slices to combine ingredients well. Re­ frigerate until ready to use (up to 1 day ahead). Serves 2

Serves 2

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FOOD & DRINK EARLY SUMMER 2021