LCBO Food & Drink Early Summer 2023

Inside Scoop from page 19

FRUIT PIZZA By Michelle Lucas Larving

5. For the frosting, split vanilla bean length wise and scrape out seeds. Combine icing sugar, butter, lemon juice and vanilla seeds in bowl of stand mixer fitted with paddle. (Reserve vanilla pod for another use.) Beat on low speed until combined, about 1 minute. Increase speed to medium-high and beat until very pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl, then add cream cheese. Beat on medium-high speed until fully blended, about 30 seconds. 6. To assemble, spread frosting over cookie, leaving a 1/4-inch (5-mm) border around edge. Top with papaya, peaches, strawberries, ground cherries and cherries. Using a sharp knife, cut into 8 wedges. Serve immediately. Serves 8 CIDER-BRINED SPARERIBS WITH MAPLE-PEPPER BBQ SAUCE This is an easy method for low-and-slow spareribs when you don’t feel like firing up the smoker or grill. Brining keeps the ribs moist and juicy, plus apples are such a natural partner with pork. A bold spice rub adds more layers of flavour, and quick BBQ sauce brings sweet, sour and peppery heat. BRINE 8 cups (2 L) non-alcoholic apple cider 1 bay leaf 2 sprigs fresh rosemary Stick To Your Ribs from page 66

A giant sugar cookie smeared with velvety cream cheese frosting provides the perfect canvas to show off the bright, fresh flavours of summer fruit. This version uses a colourful palette of red and peachy-toned fruits, but feel free to use whatever your heart desires. COOKIE 2 cups (500 mL) all-purpose flour, plus extra for dusting 3/4 cup (175 mL) icing sugar 1/2 tsp (2 mL) fine sea salt 3/4 cup (175 mL) unsalted butter, at room temperature 1 large egg 1/2 tsp (2 mL) pure vanilla extract FROSTING 1/2 vanilla bean 1 3/4 cups (425 mL) icing sugar 1/2 cup (125 mL) unsalted butter, cubed, at room temperature 1 tsp (5 mL) fresh strained lemon juice 1/2 block (125 g) Philadelphia-style cream cheese, cold, cut into quarters ASSEMBLY Papaya, peeled, halved lengthwise, seeded, very thinly sliced Yellow peaches, pitted, thinly sliced Strawberries, hulled, halved or quartered Ground cherries, halved Cherries, with stems 1. For the cookie, mix flour, icing sugar and salt in the bowl of a stand mixer fitted with paddle on low speed until combined. Add butter and continue mixing until mixture resembles coarse meal, 1 to 2 minutes. Add egg and vanilla extract. Mix until a smooth dough comes together, about 1 minute. Shape into a disc. Wrap in plastic and refrigerate for 1 hour. 2. Arrange rack in centre of oven. Preheat to 350°F (177°C). Line a baking sheet with parchment. 3. Lightly flour work surface. Gently knead dough a few times, then roughly roll out to a 1/4-inch (5-mm) thick round. Set a 9-inch (23-cm) cake pan on top of dough. Using a sharp paring knife, cut around the pan to make a circle. (Reserve scraps for another use.) Remove pan, then flip dough upside down onto prepared baking sheet—this hides any indentations left from the pan. Using a pastry brush, dust off any excess flour. Freeze 20 minutes. 4. Bake in centre of oven until cookie is set and lightly golden, 25 to 30 minutes. Remove from oven and cool completely. Carefully transfer to a serving plate.

HUGO COCKTAIL This light, floral and refreshing spritz is a great excuse to drink Prosecco on the rocks. It was created in 2005 by Roland Gruber in South Tyrol, a province in the Italian Alps. He brought the idea with him when he moved to Switzerland, where it became a hugely popular drink.

4 oz Prosecco, chilled 1 oz St-Germain Elderflower Liqueur (LCBO 180695, $50.05) 1 oz club soda, chilled 2 lime wheels Mint sprig

1. Fill a chilled wine glass three quarters full with ice. Slowly pour in Prosecco followed by liqueur. Top with club soda. Lightly stir and garnish with lime wheels and mint. Makes 1 drink OLD CUBAN This mash-up of a Mojito and a French 75 was created by Audrey Saunders at her iconic Manhattan bar, Pegu Club, which closed in 2020. Now considered a modern classic, it hits all the right notes—sweet, sour, herbal and bubbly with a hint of bitter complexity. 6 mint leaves 3/4 oz Simple Syrup (recipe p. 135) 1 1/2 oz aged rum 3/4 oz fresh lime juice 2 dashes Angostura bitters 2 oz dry sparkling wine such as Cava, chilled Mint leaf to garnish 1. In a cocktail shaker, muddle mint and simple syrup. Add rum, lime juice and bitters. Fill three-quarters with ice. Shake until ice cold, about 12 seconds. Fine-strain into a chilled large coupe. Top with sparkling wine and stir once. Garnish with mint leaf. Makes 1 drink

1 head garlic, cut in half horizontally 1 tbsp (15 mL) whole black peppercorns 1/2 cup (125 mL) Windsor kosher salt or 6 tbsp (90 mL) fine sea salt SPICE RUB & RIBS 1 tbsp (15 mL) sweet paprika 2 tsp (10 mL) dry mustard 2 tsp (10 mL) onion powder 1/2 tsp (2 mL) garlic powder 1/2 tsp (2 mL) ground black pepper 1/2 tsp (2 mL) ground coriander 1/2 tsp (2 mL) chili powder 1/4 tsp (1 mL) ground sage 2 racks spareribs (St. Louis cut), about 2 lbs (905 g) each BBQ SAUCE 1/2 cup (125 mL) ketchup 2 tbsp (30 mL) apple cider vinegar

2 tbsp (30 mL) maple syrup 2 tsp (10 mL) yellow mustard

2 tsp (10 mL) ground black pepper 1 tsp (5 mL) Worcestershire sauce

1/4 tsp (1 mL) garlic powder 1/4 tsp (1 mL) onion powder

136 FOOD & DRINK EARLY SUMMER 2023