LCBO Food & Drink Spring 2022

Super bowls from page 83

YOGURT & VANILLA LIMEADE This is so good! I tried a yogurt breakfast drink in Turkey and was sure I’d never drink yogurt again. I was wrong—very, very wrong. I tested this (and drank a pitcher’s worth) using very rich yogurt (10% MF)—and you should do the same. 1/2 cup (125 mL) sugar 2 1/2 cups (625 mL) cold water, divided 1 vanilla bean 1/2 cup (125 mL) freshly squeezed lime juice 3/4 cup (175 mL) plain high-fat yogurt Finely grated lime zest to serve Lime wheels to garnish (optional) 1 Combine the sugar and 1/2 cup (125 mL) water in a small saucepan. Cut the vanilla bean in half lengthwise and scrape out the seeds using a paring knife. Add both the seeds and the pod to the pot. Set over medium heat, stir to dissolve sugar and bring to a boil. Remove from heat and cool to room temp. 2 Add remaining 2 cups (500 mL) water and lime juice to a large pitcher. Remove the spent vanilla pod from the syrup and discard. Add syrup and yogurt to the lime juice mixture and whisk until creamy. Refrigerate until chilled. Pour straight from the pitcher into glasses filled with ice, or aerate your limeade in a blender on high speed to create a lovely foamy version. Top each glass with a little lime zest before serving. Garnish with lime wheels, if desired. Serves 6 IRISH ELDER The unlikely union of Irish whiskey and elder- flower liqueur turns out to be a match made in heaven in this fruity and floral Old Fashioned variation. It’s a riff on an Elder Fashion, a gin- based drink created by American bartender Phil Ward. It’s especially nice made with smooth Proper No. Twelve Irish Whiskey ( LCBO 11945, $38.55). 2 oz Irish whiskey 1/2 oz St-Germain Elderflower Liqueur 2 dashes orange bitters Lemon twist 1 Place everything but the twist in a cocktail shaker or mixing glass. Fill halfway with ice. Stir until ice-cold, about 25 seconds. Strain into a chilled rocks glass over 1 large ice cube. Squeeze lemon twist over drink and place in glass. Makes 1 drink Inside scoop from page 21


A spiced red lentil stew makes a satisfying base for creamy yogurt and bright kachumber salad. Store-bought fried onions add both crunch and richness—once you have them in your pantry, you’ll find many uses for them! Dal keeps well covered in the fridge for up to 5 days, though it may need to be thinned with a little water when reheating. 3 tbsp (45 mL) coconut or canola oil 1 1/4 cups (310 mL) finely chopped onion 2 tbsp (30 mL) finely chopped ginger 4 tsp (20 mL) chopped garlic

SPRING G&T The Gin & Tonic takes a stroll through a spring garden with muddled cukes and mint, which add both flavour and a subtle green hue. Any citrusy, juniper-forward gin will work well here including Aviation Gin ( LCBO 129940, $39.95). For another element from the garden, try Fever-Tree Elderflower tonic water.

2 tsp (10 mL) whole cumin seeds 1/4 to 1/2 tsp (1 to 2 mL) chili flakes 1 1/2 tsp (7 mL) turmeric 1/4 tsp (1 mL) cinnamon 2 cups (500 mL) split red lentils 5 1/2 to 6 cups (1,125 mL to 1.5 L) water Salt to taste KACHUMBER SALAD

7 slices mini cucumber, 1/4 inch (5 mm) thick 5 mint leaves 1/4 oz Simple Syrup (recipe follows) 2 oz gin 3/4 oz strained fresh lime juice 4 oz chilled tonic water, preferably Fever-Tree Mint sprig and mini cucumber spear to garnish

1 1/2 cups (375 mL) diced mini cucumber 1 1/2 cups (375 mL) diced grape tomatoes 1/4 cup (60 mL) finely chopped red onion 1/4 cup (60 mL) chopped fresh cilantro leaves and tender stems 2 tbsp (30 mL) fresh lemon juice 1/4 tsp (1 mL) ground cumin 1/2 cup (125 mL) plain Greek yogurt, preferably full-fat 1/2 cup (125 mL) store-bought fried onions Naan for serving 1 Heat oil in a large pot over medium heat. Add onion. Sauté until just beginning to colour, about 5 minutes. Add ginger and garlic. Sauté for 1 minute. Add cumin seeds and chili flakes. Sauté for 1 minute, then add in turmeric and cinnamon and stir to combine. Add lentils and 5 1/2 cups (1,375 mL) water. Bring to a boil then turn heat down and simmer gently until lentils have broken down, 15 to 20 minutes. (Add ex- tra water as needed.) Season with salt to taste. 2 To make kachumber salad, combine cucum­ ber, tomatoes, onion and cilantro in a bowl. Add lemon juice and cumin, and toss to com- bine. Season with salt to taste. 3 Divide warm dal between four serving bowls. Top each with a dollop of yogurt, a portion of kachumber salad and sprinkle with fried onions. Serve with naan. Serves 4

1 In a cocktail shaker, muddle cucumber slices, mint and simple syrup. Add gin, lime juice and three ice cubes. Shake for 5 seconds. To double strain, put a Hawthorne strainer over shaker and hold a small sieve over glass. Strain into a chilled highball glass filled with ice. Top with tonic water. Lightly stir. Garnish with mint and cucumber spear.

Makes 1 drink

SIMPLE SYRUP Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) sugar until dissolved. Pour into jar and let cool. If storing, cover and refriger- ate for up to 1 month.

Makes 1 1/2 cups (375 mL)




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