LCBO Food & Drink Spring 2021

Recipes With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Celebrate spring from page 58

BEET TARTARE WITH LETTUCE CUPS Slowly roasting diced beets makes them intensely sweet with a slightly chewy, meaty texture. In addition to wrapping it in lettuce leaves, this vegan tartare is also excellent scooped with rice crackers, rice-based chips or small squares of nori. 2 lbs (905 kg) beets, peeled and cut in 1/3-inch (8-mm) dice 4 tbsp (60 mL) canola oil, divided 3 tbsp (45 mL) rice vinegar, divided Salt and freshly ground pepper to taste 1 tbsp (15 mL) white miso paste 1 1/2 tsp (7 mL) sugar 1 tsp (5 mL) finely grated ginger 2 tbsp (30 mL) chopped fresh mint Chopped fresh chives and puffed cereal (millet, rice or kamut) to garnish Small lettuce leaves to serve 2 In a mixing bowl, combine beets, 2 tbsp (30 mL) oil, 1 tbsp (15 mL) vinegar, salt and pep- per. Mix thoroughly and transfer to parchment paper-lined baking sheet. (It will be crowded, but the beets will shrink.) Bake on middle rack, stirring every 15 minutes, until softened, slight- ly shrivelled and very sweet, 70 to 85 minutes. Remove from oven and let cool completely. Transfer to an airtight container. (Beets can be made and refrigerated up to 3 days in advance. Bring to room temperature before serving.) 3 In a small mixing bowl, whisk miso, sugar, ginger and remaining 2 tbsp (30 mL) vinegar until miso is dissolved. Slowly whisk in re- maining 2 tbsp (30 mL) oil to form emulsified dressing. 4 Place beets and mint in a mixing bowl. Driz- zle with enough dressing to lightly coat, saving rest for another use, and stir to mix. Divide among 6 salad plates. Sprinkle with chives and puffed cereal. Serve with lettuce leaves for wrapping. 1 Preheat oven to 350°F (177°C).

SPRING CHOPPED SALAD A verdant spin on a Middle Eastern favourite, this fresh, crunchy salad finds raw and barely cooked veggies with fistfuls of herbs in a lemony dressing. All the elements of the salad can be prepared up to one day in advance, but only dress it at the last minute to preserve the bright green colours. 1/2 lb (225 g) sugar snap peas, strings removed 1 bunch asparagus, about 1 lb (455 g), trimmed 3 mini cucumbers, quartered lengthwise, sliced 1/2 inch (1 cm) thick 8 radishes, thinly sliced on mandoline 3 green onions, thinly sliced diagonally 1/2 cup (125 mL) roughly chopped fresh dill 1/2 cup (125 mL) roughly chopped fresh flat-leaf parsley 1 Bring a large pot of salted water to a boil. Add sugar snap peas. Swirl for 10 seconds. Transfer to a bowl of ice water. Cool, drain and let dry on a clean kitchen towel. 2 When water returns to a boil, add aspara- gus. Swirl for 1 minute. Transfer to a bowl of ice water. Cool, drain and let dry on a clean kitchen towel. 3 Cut sugar snap peas diagonally in 1/2-inch (1‑cm) pieces. Place in a large mixing bowl. Slice asparagus in 1/2-inch (1-cm) pieces and add to bowl along with cucumbers, radishes, green onions, dill and parsley. 4 In a small bowl, whisk lemon zest, lemon juice, Dijon and sugar. Slowly whisk in olive oil to form emulsified dressing. Pour over vegetables and season with salt and pepper. Mix thoroughly and transfer to a serving dish. Serve immediately. 1 tsp (5 mL) finely grated lemon zest 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) Dijon mustard 1/2 tsp (2 mL) granulated sugar 1/4 cup (60 mL) extra virgin olive oil Salt and freshly ground pepper to taste

CHOCOLATE-AVOCADO PUDDING WITH HAZELNUTS AND SEA SALT It’s hard to believe this smooth, rich pudding contains no dairy or eggs. And with some crunchy roasted hazelnuts and flaky sea salt, it’s a knockout dessert by any standard. To roast the nuts, place blanched raw hazelnuts in a baking dish and bake at 350°F (177°C) until golden brown, 10 to 12 minutes. 4 ripe avocados, about 8 oz (225 g) each 2/3 cup (150 mL) unsweetened cocoa powder, sifted 1 1/4 cups (310 mL) unsweetened almond milk Chopped roasted hazelnuts and Maldon sea salt to garnish 1 Peel and seed avocados. Coarsely chop flesh and place in a food processor with cocoa, agave, maple syrup, vanilla, orange zest and salt. Blend, stopping and scraping down bowl at least once, until smooth. With motor run- ning, slowly add almond milk until combined. Transfer to airtight container and press plastic wrap against top of pudding. (Pudding can be made and refrigerated up to 1 day in advance.) 2 Serve in ramekins sprinkled with hazelnuts and Maldon sea salt. Serves 8 1/3 cup (80 mL) agave syrup 1/3 cup (80 mL) maple syrup 1 tbsp (15 mL) vanilla extract 2 tsp (10 mL) finely grated orange zest 1/4 tsp (1 mL) fine sea salt

Serves 6 to 8

Serves 6

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FOOD & DRINK SPRING 2021