LCBO Food & Drink Spring 2024

SPRING 2024

COMPLIMENTS OF

CHECK BOURBON STREET OFF YOUR BUCKET LIST

WELCOME OFFER

GET TO NEW ORLEANS SOONER. APPLY FOR THE TD ® AEROPLAN ® VISA INFINITE * CARD. 50 , 000 pts ± EARN UP TO

Offer ends June 3, 2024.

Scan to apply or visit aircanada.com/TDAeroplan to learn more

± Conditions apply. Limited time offer.

Getting wine from the vineyard to your table

involves many steps. There’s packaging,

and transportation. Combined,

these things account for more than half of a

winery’s carbon footprint. Moving to lighter

weight glass automatically reduces a wine’s

environmental impact. Here in Ontario,

we’ve reduced the aggregate weight of the

California wines sold by 550,354 kg*

INSIDE EVERY BOTTLE… A GREENER FUTURE

CARBON

FOOTPRINT OF

PACKAGED

WINE

* Total kg of weight saved in Ontario by sourcing lightweight bottles of California wine. Source: CWI from ACD, April 2022 to Dec 2023.

@CaliforniaWinesCanada

discovercaliforniawines.com

Product of California

@California.Wines.Canada sustainablewinegrowing.org

AS ALIVE AS THE PLACE THEY’RE GROWN.

A VARIETY OF SUSTAINABLE CHOICES

2020

2021

2021

2022

AUSTIN HOPE

TRIBUTE

MCMANIS

SAND POINT

CABERNET SAUVIGNON

CABERNET SAUVIGNON

CHARDONNAY

CABERNET SAUVIGNON

94 Points Wine Enthusiast SIP CERTIFIED SUSTAINABLE LCBO 578005

90pts Wine Enthusiast CERTIFIED SUSTAINABLE LCBO 20807

Best Buy, Wine Enthusiast CERTIFIED SUSTAINABLE UNDER LODI RULES LCBO 11194

CERTIFIED SUSTAINABLE UNDER LODI RULES LCBO 212126

Ripe dark fruit, roasted co ee and spice.

Cassis, blackberry, and plum. Velvety.

Blueberry and blackberry bouquet. Juicy.

Tropical fruits. Creamy and refreshing.

2021

2021

2021

KENDALL-JACKSON

THREE THIEVES

JOSH CELLARS

VINTNER’S RESERVE

CABERNET SAUVIGNON

RESERVE PASO ROBLES

CHARDONNAY

CABERNET SAUVIGNON

94 Points Wine Enthusiast CERTIFIED SUSTAINABLE LCBO 28556

CO-FOUNDER INTERNATIONAL WINERIES FOR CLIMATE ACTION LCBO 369686

PROUD SUPPORTER CALIFORNIA FIRE FOUNDATION LCBO 412320

Medium-bodied. Toasty and spicy.

Rich and creamy, round and lively.

Plum, blackberry, co ee and vanilla.

nEw lOoK

sAmE lIqUiD

SPIRITS INTERNATIONAL CHALLENGE 2023

®

A b

DOUBLE GOLD

@ALBERTADISTILLERS

750 ML IS NOW AVAILABLE IN A GLASS BOTTLE

+36450

Alberta ® Pure Vodka 40% alc/vol, ©2024 Alberta Distillers, LTD. Calgary, Canada

SPRING 2024 Contents

Features 66 LOCAL COLOUR the flavour spectrum. BY MICHELLE RABIN 72 MIXED DRINKS of taste sensations! BY DOUG WALLACE 78 NOTABLE NIBBLES Five new must-try recipes inspired by our favourite food trends. BY ERIC VELLEND A menu full of pretty spring shades also scores big on What’s new in the world of drinks? An incredible variety

78

66

SPRING 2024

ON THE COVER Breakfast Taco for One, page 108

COMPLIMENTS OF

Photography by Maya Visnyei

PHOTOGRAPHY BY MAYA VISNYEI (TOP); JAMES TSE (BOTTOM RIGHT) FD_SPR24_Cover_FINAL.indd 1 2024-02-13 5:46 PM

FOOD & DRINK SPRING 2024 5

CONTENTS

101

Departments

In Every Issue

Editor’s Notes

12

33

TRENDS The Light Touch

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

19

Toast the new season with light cocktails that don’t sacrifice texture or taste. BY KRIS OSBORNE

39

FLAVOURS Citrus Twist

Recipe Index

115

Savoury or sweet, these dishes make the most of the whole lemon. BY CHRISTINE TIZZARD

116

CHEF’S DAY OFF Playing Favourites Olivia Simpson of Ricky + Olivia shares her top local spots. BY JESSICA HURAS

47

ENTERTAINING Spring Grills

For an Easter change-up, cook the entire feast out on the barbecue. BY VICTORIA WALSH

55

SPIRITS Lessons in Tequila

From cocktails to lore: everything you need to know about Mexico’s signature spirit. BY CHARLENE ROOKE

85

SEASONAL Made in the Shade

Delectable spring dishes that celebrate spring’s hottest hues. BY KRIS OSBORNE SEASONAL Shift Into Spring Food-friendly and fruit forward—juicy, bright, fresh wines suit seasonal recipes. BY DICK SNYDER AND CHRISTOPHER ST. ONGE WEEKNIGHT WONDERS Fowl Play Supercharge your chicken recipes with a pinch of spice. BY LINDSAY GUSCOTT

33

47

91

101

PHOTOGRAPHY BY JAMES TSE (TOP); ROB FIOCCA (BOTTOM LEFT); MAYA VISNYEI (BOTTOM RIGHT)

6 FOOD & DRINK SPRING 2024

NEW

CERTIFIED ORGANIC

SPRING 2024 Chief Marketing and Digital Officer, LCBO Vanda Provato

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Jessica Huras, Victoria Walsh

Publication Assistant Piper MacFadyen

ART Creative Director Cathy Cicchini Contributing Art Director David Taylor Senior Designer Emilie Simpson

Graphic Designer Julia Greco Graphic Production Pat Turbach

CONTRIBUTORS James Chatto, Catherine Doherty, Rob Fiocca, Lindsay Guscott, Katie Hayden, Darren Kemper, Andrea McCrindle, Kris Osborne, Michelle Rabin, Christopher St. Onge, Shelly Shnier, Stacey Smithers, Dick Snyder, Michele Sponagle, Christine Tizzard, James Tse, Maya Visnyei, Doug Wallace, Genevieve Wiseman PRODUCTION Senior Manager Andrew Lawson Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

PORCH CINQ À SEPT Sensational gourmet nibbles for aperitif time COMING NEXT ISSUE

SALES Publisher Leslie Bolter

Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

Many of the products featured in this issue are available to purchase online at LCBO.com.

AVAILABLE MAY 8

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.com, or call toll-free 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 31, Number 3. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Prices are subject to change without notice. Cette publication est également disponible en français.

FABULOUS FIZZ Soda syrups become cocktails, mocktails and more

SALAD DAYS Elevate your salad game with inspired recipes

8 FOOD & DRINK SPRING 2024

LCBO NOTES

From our President & CEO

Dear Friends, Much as we love the great Canadian winter, spring is always welcome. Warmer weather is just over the horizon and friends and families will be gathering for Easter, Passover and all the other special holidays this season brings. At the LCBO, our shelves are full of products to help you celebrate, including the release of over 100 new Ready-to-Drink offerings, a category that’s always rich with innovative ideas and flavours. I am proud to report that the LCBO’s Spirit of Sustainability platform (SoS) goes from strength to strength. Thank you for your generous donations to our holiday campaign: $6 million was raised for Ontario’s Regional Children’s Hospitals and Campfire Circle. On the environmental side, our partnership with Tree Canada has also been hugely successful and will continue this year. To date, the LCBO has supported the planting of over 244,000 trees in Ontario, helping to green communities in need, re-establish urban and rural forests, increase the numbers of schoolyard trees and build a more sustainable province in the years to come. A special call-out goes to the over 200 LCBO employees who volunteered their time and planted more than 1,700 trees together. Meanwhile, March saw the launch of our annual integrated Equity campaign, highlighting International Women’s Day by fundraising for the Women’s College Hospital Foundation. Its mission is to revolutionize healthcare and help provide equitable access for women and marginalized communities across the province. We will be turning our Good Partner Spotlight on nine leading women across the beverage alcohol industry who are forging new paths, spurring innovation, and opening up the spirits, wine and beer industries to new approaches. It is a privilege to showcase their work. Lastly, I would like to acknowledge the upcoming expansion of convenience and choice in Ontario’s beverage alcohol marketplace, and what that means to the LCBO. We welcome the opportunity to be the exclusive wholesaler of beverage alcohol in Ontario, and we remain fully committed to offering a best-in-class shopping experience to all our customers. Wishing you a safe and enjoyable springtime,

GEORGE SOLEAS President & CEO, LCBO

PORTRAIT BY CARLYLE ROUTH

10 FOOD & DRINK SPRING 2024

EDITOR’S NOTES

Brighten Up for Spring

When it comes to temperatures and snowfall, I think we can all agree that we’ve had a pretty easy ride this winter. But the lack of sunny days has truly been a grind. We aim to brighten up your line of sight with this new issue of Food & Drink . Bold colours, fresh recipes and trending drinks fill the pages—we hope it all serves as a pleasant distraction while the days grow progressively longer, and the sun starts to make regular appearances. Even after a mild winter, everyone can use a hit of colour. Turn to page 66 for an array of gorgeous spring dishes each delivering its own wallop of colour and brim ming with the tastes of the season. One colour story just didn’t feel like enough this year, so in “Made in the Shade” (page 85) we leaned in on pretty pastel hues of pink and orange and created dishes (and a drink too!) to brighten up any table. Don’t miss the Raspberry-Rhubarb Pop-Tarts, they’re easier to make at home than you think. Of course, our palates change as we ease out of winter. We’re craving lighter, brighter, fresher foods, and that also translates to drinks. On page 33 you’ll find four refreshing cocktail recipes that are all lighter in alcohol but don’t sacrifice taste or texture. Then, in “Shift into Spring,” we suggest moving those heavier winter wines to the bottom of the wine rack and offer up “juicy,” fruit forward and food-friendly varietals that are just right for the season—plus we’ve created an ideal dish to serve alongside them. The story starts on page 91. With every new year we always turn our eye to what’s trending in the world of food and drink. Some of our

cocktails, indigenous wine grapes and so much more to help keep you in the know. And speaking of being in the know, we introduce a new back page feature with this issue where we spotlight an Ontario chef or bartender and ask them to share their favourite spots to eat and drink on their days off—a great excuse to plan a spring road trip and a handy guide as you travel around the province. From lemons (page 39) to tequila (page 55) to a grilled Easter (or any occasion) menu on page 47, we think this issue has some thing for every mood and occasion the new season brings.

discoveries are in “Notable Nibbles” on page 78. Our Food Editor, Eric Vellend, dug in on the most viral social media trends and has come up with Food & Drink -approved recipes worthy of being in your own feeds. Then, in “Mixed Drinks” (page 72) we explore new flavours coming to shelves, plus beer

COMING SOON Watch for the next issue of Food & Drink . Our Early Summer issue will be in stores and online Wednesday, May 8th.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

12 FOOD & DRINK SPRING 2024

Taking good care of the land we farm has been a ood care of the land we farmhas McManis family value for generations – it’s what we’ve family value for gene ations –it’s always done because it’s just the right thing to do. because it’s just the right thin Today we tend over 3,600 acres at McManis Family over3,600 cres atMcMani Vineyards, and we’re certified under the Lodi Rules we’re cer ified under the Lo Sustainable Winegrowing Program in recognition growing Program in recog of the high standards of environmental stewardship ds f environmental stew we meet year after year. Sustainable, naturally.

So let’s raise a glass...to a sustainable future. ..to a sustainable futu

A Vintages “Essential” always available at the LCBO.

Please enjoy responsibly. Represented in Ontario by The Vine. thevineagency.ca

With Scenic Eclipse, it’s more than a 6-star ocean cruise, it’s truly all-inclusive ultra-luxury in a class of its own

Soar above and beyond

Dive deep below

With Scenic Eclipse, it’s more than 6-Star cruising…

It’s spacious, all verandah suite accommodation featuring stylish amenities and personalised butler service. It’s a culinary journey with up to 10 unrivalled dining experiences and nine bars & lounges. It’s discovery yacht cruising designed to only up to 228 guests with unrivalled access to hard-to-reach locations. It’s immersive discovery experiences on all-inclusive Zodiac, kayak and stand-up paddleboard excursions. It’s rich insights from a Discovery Team of up to 20 experts who will lead you through multi-sensorial, once-in-a-lifetime moments. It’s unrivalled discovery with two on board helicopters^ and a submarine^ for perspectives few will ever witness. It’s a state-of-the-art ultra-luxury yacht purpose-built for polar exploration. Featuring a Polar Class 6 rating and world-class technology, The World’s First Discovery Yachts™ ensures safe and comfortable sailing through the roughest waters.

Lumière

SCENIC ECLIPSE DISCOVERY YACHTS Truly All-Inclusive, a feast for your senses Create stories for life with endless discoveries on a once-in-a-lifetime voyage. From the pristine landscapes of Antarctica and the Arctic, to the magical Mediterranean, and the remarkable wilderness of Australia. World Class Dining With up to 10 dining experiences ranging from Ðne dining Elements to contemporary French Ñair at Lumière and Champagne Bar, the relaxed setting of the Yacht Club and Café Azura, and the new Sky Bar set alongside outdoor vitality pools and cabanas. There are many small and intimate relaxed settings including Night Market @Koko’s for only eight guests at a seating with an authentic Teppanyaki grill and dishes inspired by the night food markets of Asia, India, and the Middle East. Experience Chef’s Garden @Epicure This immersive program will take you deeper into the delights of gastronomy through dedicated masterclasses and beverage tastings with our expert chefs and sommelier. With unique spaces for private dining, engaging in culinary demonstrations. Taste the difference as the chefs source the freshest ingredients at sea from the unique on board hydroponic herb garden.

Oysters Rockefeller

Exclusive Savings available on 2024-2025 voyages

To learn more, call us at 1 866 758 2716, visit sceniceclipse.com or contact your travel professional

Terms and Conditions apply. ^Flights on board two helicopters, helicopter experience and submarine at additional cost, subject to regulatory approval, availability, weight restrictions and weather and ice conditions. Scenic Luxury Cruises & Tours is a division of ST Touring Canada Ltd. OfÐce is located at Suite 1025, 401 West Georgia Street, Vancouver BC, V6B 5A1, Canada. BC consumer protection #40178.

ADVERTISING FEATURE

California wines have a world-class reputation for their sustainable leadership, practices and programs — over 60 per cent of the vineyards are certified sustainable and over 82 per cent of wines are crafted in a certified sustainable winery. From water and soil conservation, renewable energy sources and carbon footprint reduction, to pollinator protection, composting and packaging innovations, and social responsibility, California winemakers are committed to a better tomorrow for all. EARTH- FRIENDLY CALIFORNIA WINES

Learn more about California wines.

Bonterra Organic Cabernet Sauvignon Vintages Essentials Collection 342428 l 750 mL l 6 g/L Reg. $22.95 l Now $19.95 Save $3.00 #1 organic winery in the US/ Top Climate Neutral certification

Wente Southern Hills Cabernet Sauvignon 301507 l 750 mL l 5 g/L Reg. $20.95 l Now $17.95 Save $3.00 Use world’s first electric tractor to significantly reduce CO2 emissions

Sebastiani Vineyards Chardonnay 18631 l 750 mL l 4 g/L Reg. $18.90 l Now $17.00 Save $1.90 Use no-tilling farm techniques to prevent erosion and keep soils healthy

Joel Gott 815 Cabernet Sauvignon Vintages Essentials Collection 444059 l 750 mL l 4 g/L $25.95 l 100 Aeroplan PTS Donor of +2.5 million meals to combat food insecurity in North America

Liberty School Cabernet Sauvignon Vintages Essentials Collection 738823 l 750 mL l 7 g/L Reg. $23.95 l Now $21.95 Save $2.00

Rodney Strong Charlotte’s Home Sauvignon Blanc Vintages Essentials Collection

449207 l 750 mL l 4 g/L Reg. $21.95 l Now $19.95 Save $2.00

100% Certified SIP® Sustainable vineyards

Plant cover crops (between rows) to reduce soil erosion and improve water retention

39883

Noble Vines 337 Cabernet Sauvignon 483321 l 750 mL l 5 g/L Reg. $19.95 l Now $17.95 Save $2.00 Consolidated distribution and switched to electric forklifts to cut CO2 emissions

California Roots Cabernet Sauvignon 25843 l 750 mL l 7 g/L Reg. $14.75 l Now $12.75 Save $2.00 98% of winemaking wastewater is treated and used for irrigation

CK Mondavi Chardonnay

Kendall-Jackson Vintner’s Reserve Chardonnay Vintages Essentials Collection 369686 l 750 mL l 10 g/L $24.95 l 100 Aeroplan PTS Almost 1/3 of winemaking operations powered by industry’s largest solar power generator

Trinity Oaks Cabernet Sauvignon 15761 l 750 mL l 5 g/L Reg. $17.95 l Now $15.95 Save $2.00 One tree planted for every 6 bottles sold/ +25 million trees planted

Three Thieves Cabernet Sauvignon 28556 l 1500 mL l 5 g/L Reg. $29.75 l Now $26.75 Save $3.00 Powered with 100% renewable energy/ Reduced greenhouse gas emissions by 29% in past 5 years

22297 l 750 mL l 6 g/L Reg $13.95 l Now $12.95 Save $1.00 +4,400 solar panels to generate power/40% of power use derived from solar energy

Featured products are available at select LCBO stores. Prices subject to change without notice. Price offers in effect from March 31 to April 28, 2024. *VINTAGES Essentials Collection is always available at many LCBO locations. Visit LCBO.com/vintages-essentials Aeroplan offers in effect March 31-April 27, 2024. Visit LCBO.com/aeroplan for full terms and conditions. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license. ®The Air Canada maple leaf logo is a registered trademark of Air Canada, used under license.

The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND Inside Scoop

A mash-up of two big trends—Dirty Martinis and dill pickle everything—our Dill Pickle Martini (recipe p. 105) has just enough brine to give it a savoury edge, but not so much that it takes away from the delicate botanicals of the vermouth. The bracingly cold cocktail is terrific with potato or smoked meat appetizers, or both—like our Deconstructed Baked Potato (recipe at LCBO.com/fdspring24). Dill Pickle Martini DRINK OF THE SEASON

PHOTOGRAPHY BY DARREN KEMPER; FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY GENEVIEVE WISEMAN

FOOD & DRINK SPRING 2024 19

INSIDE SCOOP

BAR HACK FLOWER POWER

MATCHMAKER Three Beers for Easter!

Edible flowers encased in ice cubes will add a splash of colour and a lot of spring spirit to a water pitcher, a Gin & Tonic or even a bucket of Champagne on ice. They require just two ingredients and a bit of patience, so give them a shot with our Edible Flower Ice Cubes recipe (p. 105).

If beer is your beverage of choice, you’ll have no trouble finding something to sip at the Easter table. From the LCBO’s seasonal release, here are three local brews to pair with popular spring roasts.

HAM

Whether it’s spiralled, glazed or covered in pineapple, ham needs a crisp lager to counteract the salty-sweet, smoky meat. The European-style Burdock Brewery Deluxe ( LCBO 37113, 473 mL, $4.50 ) fits the bill nicely.

LAMB

While you would traditionally serve lamb with something heavier like a brown ale or stout, Rally Trail Blazer Session Ale ( LCBO 37642, 4 pk, $9.95 ) is flavoured with black currants and is a natural with the gamey meat.

SEASONAL SIPS Blanc, check!

The 2023 vintage marks the fifth anniversary of the fab wine collab between New Zealand’s Invivo and actress Sarah Jessica Parker. The And Just Like That. .. star is more than just a name on the bottle: she helps with the blending every year to maintain the brand’s appealing style. Invivo X, by Sarah Jessica Parker Sauvignon Blanc 2023 ( VINTAGES 14278, $23.95 ) is fresh and fruity with grassy aromas and a zesty finish. If you want to try Parker’s revelatory pairing with lamb chops, pour it with our rosemary-scented Spring Lamb Rack (recipe at LCBO.com/fdspring24).

CHICKEN

When serving roast chicken, you want to go with a lighter brew like Caledon Hills Blanche de Caledon ( LCBO 37740, 473 mL, $3.50 ), a Belgian-style wheat beer inspired by Quebec’s famous Blanche de Chambly.

20 FOOD & DRINK SPRING 2024

*MUST

INSIDE SCOOP

KITCHEN QUERY MATZO

THE BLUEPRINT The

While many are familiar with matzo ball soup, most people don’t know much about matzo itself. Here’s the scoop on the Passover staple. What is matzo? Matzo is a square, cracker-like flatbread made from flour and water, for which mixing and rolling must happen in under 18 minutes. It’s eaten during the Jewish holiday of Passover, when all other grain prod ucts (called chametz) are forbidden. What does it taste like? Matzo tastes similar to a water cracker. It’s on the dry side, but it’s delicious slathered in butter and jam or used to scoop up tuna or egg salad. Because it’s very plain, matzo is also excellent with cheese. What can you make with it? The most popular matzo dish is Matzo Brei, a breakfast staple made from softened pieces of matzo fried in butter then scrambled with eggs. Some like it savoury (seasoned with salt and pepper), and some sweet ened with sugar or maple syrup. What are matzo meal and cake meal? Matzo meal is coarsely ground matzo, which is the key ingredient in matzo balls and can also be used as a bread crumb substitute. Cake meal is finely ground matzo, which is used instead of flour during Passover.

Collins Family The beloved Tom Collins has spawned many delightful variations. To introduce you to its extended family, we’ve put together a handy chart. Just shake 2 oz liquor with 1 oz citrus, 3/4 oz sweetener and 3 ice cubes for 5 sec onds. Strain into a chilled highball glass filled with ice and top with 3 oz chilled soda water. Stir, garnish and enjoy!

COLLINS

SPIRIT

CITRUS

SWEETENER

GARNISH

TOM

Orange wheel and cocktail cherry

Gin

Simple Syrup (recipe p. 105)

Lemon juice

Lemon wheel

BOBBY

Scotch

Honey Syrup (recipe p. 105)

Lemon juice

Lime wheel

JUAN

Agave syrup ( 1/2 oz)

Blanco tequila

Lime juice

Grenadine (recipe p. 105)

Mint sprig

PINKIE

White rum

Lime juice

Master recipe and variations, p. 105

GIFTING BON WICK

For a unique hostess gift and a real conversation starter, check out the amazing food candles at Toronto’s Baa Baazaar (baabaazaar.com). Crafted in Italy by a sixth generation family business, the startlingly realistic paraffin candles come in a range of common foods, from a green apple to a wedge of cheese. Don’t worry: they smell like wax, not food!

22 FOOD & DRINK SPRING 2024

SHOT OR MIX BERRY OR ORANGE YOU DECIDE.

NO FUSS VODKA

INSIDE SCOOP

GIFTING Pass

the Wine If you’re invited to a Passover Seder, play it safe and bring a wine with the KP (Kosher for Passover) or KPM (also flash pasteurized) designation. Here are two bottles sure to please any host. To celebrate the season further, pack them in an LCBO gift bag decorated with a spring motif (in stores and on LCBO.com at the end of March). From one of the most recogniz able names in kosher wine, this California white is grassy and citrusy with a crisp finish. Barkan Classic Cabernet Sauvignon KPM VINTAGES 637785, $23.35 From Israel’s Galilee region, this full-bodied Cab offers dark berry flavours with notes of cedar and spice. It’s outstanding with brisket. Baron Herzog Sauvignon Blanc KPM VINTAGES 898684, $19.00

LOCAL Cocktail Bars If you’re looking for an adult Easter treat, try one of the tasty cocktail-inspired chocolate bars from Orillia’s DWN Craft Chocolatier (dwnchocolate.com). Owner Dawn Nita offers two renditions. The Old Fashioned Dark Chocolate Bar with a Twist of Buckthorn (80 g, $10) has smoky hints of Canadian whisky and local maple syrup. Made from tequila-infused Oaxacan cocoa nibs, the Berry Hibiscus Margarita Bar (50 g, $7) gets its wonderful tart pop from freeze dried berries and lime salt.

LOCAL STAR POWER The famed Michelin guide is finally giving Toronto’s top tables the global recognition they deserve. In honour of International Women’s Day, we’re highlight ing some of the women behind these Michelin-­ recognized spots. —By Jessica Huras

ANNA CHEN, chef-owner, ALMA almatoronto.com Alma’s down-to-earth atmosphere makes it feel like you’re at your coolest friend’s dinner party. Anna Chen draws on her Hakka-Chinese roots to create boundary-pushing yet approachable dishes.

AMBICA JAIN, owner, ADRAK adrakyorkville.ca

ANGELA LAWRENCE, co-founder, CHUBBY’S JAMAICAN KITCHEN chubbysjamaican.com Part of the Gusto 54 Restaurant Group, this restaurant was co-founded by Angela Lawrence, whose Jamaican heritage helped shape the warm ambiance and traditional Caribbean cooking.

Ambica Jain set out to create an Indian restaurant that would be a fine dining destination. The dazzling décor is inspired by an ancient palace, and the dishes are influenced by regions across India.

DISH TO TRY: Parmesan tapioca fritters

DISH TO TRY: Tandoori prawns with apple‑fennel salad

DISH TO TRY: Woodfire grilled marinated jerk chicken with Chubby’s slaw

ALL PORTRAITS COURTESY OF THE FEATURED RESTAURANTS

24 FOOD & DRINK SPRING 2024

INSIDE SCOOP

SEASONAL SIPS Celebrating Cinco de Mayo

SHOP & EARN SPRING DEALS

Celebrated annually on May 5, Cinco de Mayo commemorates Mexico’s victory over the French at the Battle of Puebla in 1862. To toast the special day, you could crack a bottle of Modelo Especial ( LCBO 418590, 6 pk, $19.95 ), which is now the top-selling brew in the U.S. For a refreshing Mexican-style lager made in Ontario, try Muddy York Una Mas Mexican Lager ( LCBO 20798, 473 mL, $3.50 ). And if a Margarita is more your speed, pour the best-selling Cutwater Tequila Margarita ( LCBO 31298, 355 mL, $3.95 ). For food, look no further than the F&D archives. Since Cinco falls on a Sunday this year, you could try some brunch-friendly dishes like our Smoked Salmon Tostadas or Chilaquiles-Style Breakfast with Radish Microgreens (recipes at LCBO.com/fdspring24).

While shopping at the LCBO, you can earn Aeroplan ® bonus points on every purchase (one point for every $4) plus extra points on limited-time promotions. Try some new flavours this spring with this trio of spirits that also help tally up some points. They’re great for mixing or gifting, and the offer is good from March 31 to April 27. For more information, including other offers and how to sign up, visit LCBO.com/aeroplan.

Hendrick’s Grand Cabaret LCBO 36443, $59.95

Polar Ice Orange Blizzard Flavoured Vodka LCBO 36454, $32.15

Carolans Peanut Butter LCBO 31722, $31.95

KITCHEN HACK KETTLE METTLE Look inside your kettle and you might not like what you see. The hard water in many parts of Ontario leaves mineral deposits, which can build up over time to an unsightly layer on the bottom. Here’s a simple and effective way to clean it. Fill the kettle halfway with water and add 1 tbsp (15 mL) citric acid, which you can find at most bulk stores or natural food shops. Bring it to a boil and then let it sit for 20 minutes. Dump, rinse and it’s ready to go!

Aeroplan ® is a registered trade-mark of Aeroplan Inc., used under license. The Air Canada maple leaf logo ® is a registered trade-mark of Air Canada, used under license.

KETTLE IMAGE: ISTOCKPHOTO.COM/KVKIRILLOV

26 FOOD & DRINK SPRING 2024

REAL FARMERS . REAL RECIPES .

Wake up to flavour with these bold Tikka Masala Egg Wraps ! Made with fresh Ontario eggs - from farm to table in 4 to 7 days!

For this recipe and more visit getcracking.ca

INSIDE SCOOP

Trendspotting

A roundup of snacks that we’re into this season. BY CHARLENE ROOKE

Chocolate Plus Suzie Yorke is a co‑founder of FourX Better Chocolate (thebetterchocolates.ca), which makes Fair Trade Certified treats with no added sugar. This “chocolate with benefits” comes in fortified formulations including Protein Me and Energize Me.

Sweet & Savoury Dieticians Jamie Lee and Isabelle Lam make Remix Snacks (remixsnacks.ca) from legumes and upcycled produce. Bean Bark coats dehydrated fruit and black beans in dark chocolate, while Beanies turn mung beans and carrots into crunchy puffs.

Don’t Call it a Comeback Long associated with the yo-yo diets of the 1980s, cottage cheese is now the internet’s new “it” ingredient. Gen Zers and millennials have embraced this humdrum dairy product, praising its high protein, low fat and creamy texture. It’s a versatile ingredient that works well in both sweet and savoury dishes. Add it to scrambled eggs to boost the protein in your breakfast; dollop it on pasta instead of ricotta; or whiz it in the food processor with honey and vanilla for an easy pudding. —JH

Frozen Pops Tamara Al Dip and Yazeed Yasin of

Chips & Pitas Adriana Carrillo and Frank Jorge co-founded Prickly Eats

Toronto’s Nanashake (nanashake.com) make a divine line of low-sugar, banana-based, vegan NanaPops in fun flavours like Mango Madness and Rosewater Pistachio.

(healthypricklyconceptsinc.com), which makes vegan, gluten-free chips and pitas from fresh nopal cactus and non-grain flour in flavours like basil and chipotle.

28 FOOD & DRINK SPRING 2024

ADVERTISING FEATURE

Four times a year, the Whisky Shop — our world-class selection of classic drams and bar staples from around the world — gets even more exciting with seasonal releases of new limited-edition whiskies. Hand-picked by our in-house experts, these rare, small batch whiskies celebrate the best the whisky world has to offer. Spring is a time of rebirth and renewal, making it the perfect season to introduce a special selection of premium Scotches crafted using non-traditional casks. Novel and revealing, these unique bottlings will refresh your expectations of this classic spirit.

New Seasonal Collections

Look for the Whisky Shop Collection online and in select stores.

Lagavulin Islay Scotch Whisky 12 Year Old

This characterful, smoky Islay Scotch was finished in Don Julio Añejo tequila casks, introducing exciting herbal flavours atop the sharply defined notes of citrus, ripe fruit and sea breeze.

Bold & Herbal 750 mL 35984 $227.05

Glenkinchie 27 Year Old

Clynelish 10 Year Old

Oban 11 Year Old

The Singleton Of Glendullan 14 Year Old

This is the oldest-ever Glenkinchie bottling, slowly matured in a combination of American and French oak. Lush apple, almond, meadow grass, vanilla, oak spice and lifted floral notes abound in this smooth, dry marvel.

Aged exclusively in ex bourbon American oak, this whisky reveals rich caramel and sweet vanilla alongside pepper spice, salt, and an earthy minerality. A profound expression that’s powerful, but balanced and smooth.

This whisky was finished in Caribbean pot-still rum casks, resulting in unique, vibrant suggestions of tropical fruit, sugar cane and spice with underlying tones of salt and citrus. A distinctive fusion of Highland and Island styles.

Finished in Chardonnay de Bourgogne French Oak casks, this 14-year-old Scotch boasts a lavish buttery character, with aromas and flavours of honey, apple, pear and toffee. It’s poised, silky and rich.

Bold & Fruity 750 mL 35990 $177.65

Bold & Floral 750 mL 35983 $497.50

Bold & Sweet 750 mL 35981 $240.75

Bold & Fruity 750 mL 35987 $207.35

Mortlach Single Malt Scotch Whisky

Talisker Single Malt Scotch Whisky

Roseisle 12 Year Old

The first-ever release of this smooth and creamy whisky; matured in first-fill ex-bourbon and refill casks. It’s striking, complex and long, with vanilla, dried and stewed fruit, white chocolate, spice, and an alluring sweetness. A luscious, balanced, elevated whisky. Very fine.

This complex dram is finished in a combination of ex-Kanosuke Japanese Whisky and ex Pinot Noir casks , creating an enticing, balanced, sweet and savoury whisky with generous suggestions of ripe melon, pear, umami and spice.

The maritime influence here shines through, carrying notes of sea air, oyster shell, and briny notes on a spicy and peaty base. Finished in a combination of ruby, white and tawny Port casks, this whisky also offers rich white grape, dark fruit, spice and smoke.

Scan to shop:

Bold & Fruity 750 mL 35986 $422.40

Discover more at LCBO.com/WhiskyShop

Bold & Smoky 750 mL 35991 $177.35

Bold & Spicy 750 mL 35988 $177.45

Prices subject to change without notice.

ADVERTORIAL FEATURE

NEW & NOW AT THE LCBO

1 Founder’s Original Tequila Cocktail Box Tequila cocktails continue to trend, and this bar-quality mixed pack is made with real ingredients and is preservative-free. Enjoy four new flavours, including Watermelon Lime Margarita and Grapefruit Tequila Paloma. 33954 l 8 x 355 mL l $25.95 2 SVNS Hard 7UP Original & Vodka & Lemonade SVNS offers a soda-inspired twist on vodka-soda with this sugar-free mix of 7UP, lemonade and vodka. 37117 l 355 mL l $3.00 3 Black Fly Gin Lemon Drop Zesty lemon juice and premium gin combine in this exceptional light, gluten-free vegan cocktail in a convenient resealable bottle. Serve ice-cold. Hard seltzers in fresh, seasonal flavours are hot this year. Truly’s ripe berry flavours are 100 calories per serving and contain only 1 gram of sugar. 36628 l 12 x 355 mL l $29.15 5 Vizzy Max Exotic Twist Variety Pack These hard seltzers take the trend to new heights with inspired flavour combinations like papaya pineapple, blueberry and white peach, passionfruit and kiwi and dragonfruit mango. 36617 l 12 x 355 mL l $34.85 6 Arizona Hard Peach Iced Tea A classic hard iced tea that’s guaranteed to please. Made with real black tea and natural peach, it’s the perfect sip to share with friends. 36655 l 473 mL l $3.15 7 Twisted Tea Slightly Sweet Blueberry Enjoy all the flavour without excess sugar in this low-sugar hard iced tea made with real tea, blueberries and a splash of vodka. 36620 l 473 mL l $3.20 8 Jack Daniel’s and Coca-Cola No mixing required. The iconic pairing of Jack Daniel’s and Coke is now available in an easy, ready-to-go format. Chill and serve. 37109 l 473 mL l $3.75 9 High Noon Tequila Variety Pack Blanco tequila combines with real tropical fruit juices to create a sensational seltzer. This mixed pack has something for everyone with strawberry, lime, grapefruit and passionfruit offerings. 36602 l 8 x 355 mL l $27.95 10 Simply Spiked Peach Variety Pack These peachy sparkling lemonades keep it lively with light sweetness and flavour combinations like strawberry peach and kiwi peach. 36618 l 12 x 355 mL l $30.95 36650 l 4 x 400 mL l $11.95 4 Truly Berry Mix Pack

Just in, these all-new ready-to-sip drinks are tasty and on-trend! Shop everything from pre-mixed cocktails made with premium ingredients to lighter low-sugar and low-calorie seltzers, iced teas and hard lemonades in a range of juicy new flavour combinations. THIS SPRING, FIND ALL THE HOTTEST NEW PRODUCTS AT THE LCBO.

3

2

1

5

4

7

8

9

6

SHOP NOW

10

Featured products are available at select LCBO stores. Prices subject to change without notice.

39884

SNAP PEA FAUX‑JITO P. 112

Simple cocktails like a classic Mojito (lime, mint, sugar plus rum) are prone to tasting watery when alcohol is reduced. An infusion of any seasonal produce, from snap peas to fresh fruit, replaces some of the alcohol with vibrant flavour.

TRENDS The Light Touch

When the days become longer and temperatures begin to climb, it’s a perfect time to switch up your go-to drinks and opt for lighter choices with lower alcohol. They’re ideal for toasting the arrival of a new season!

BY KRIS OSBORNE | PHOTOGRAPHY BY ROB FIOCCA

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY ANDREA McCRINDLE

FOOD & DRINK SPRING 2024 33

THE LIGHT TOUCH

Choose a preserved or fermented version of a flavouring (like preserved lemon instead of fresh citrus juice) to add mouthfeel and savoury layers to a reduced-alcohol drink. Replace juice with flavoured sparkling water for a taste boost without the sugar.

Preserved Lemon Paloma

4 oz Preserved Lemon & Grapefruit Juice (recipe p. 112), see TIP Edible Flower Ice Cubes (optional, recipe p. 105) 2 oz chilled high-quality grapefruit soda, like Fever-Tree 1 oz chilled grapefruit-flavoured sparkling water (optional) 2 grapefruit triangles for garnish 1. Pour tequila and juice into a chilled rocks glass. Add ice cubes, or Edible Flower Ice Cubes, to fill to two thirds and stir to chill. Pour in grapefruit

soda and grapefruit sparkling water, if using. Stir. Garnish with grapefruit triangles.

Preserved lemon adds a slight saltiness and refined funkiness that enhances the complexity and sharpness of a lighter pour of tequila in this low-alcohol drink. If the (edible) rind of the preserved lemons is still firm, don’t incorporate it into the purée: just scrape out the soft centres, leaving any seeds behind.

Makes 1 drink

TIP Find preserved lemons at Middle Eastern grocery stores or online (amazon.ca). Whole pickled lemons from Middle Eastern grocers—not South Asian lemon (or lime) pickle!— make a good substitute. You can also find a recipe to make your own at LCBO.com/fdspring24.

1/2 oz blanco tequila, such as 1800 Blanco Tequila ( LCBO 227678, $44.45 )

34 FOOD & DRINK SPRING 2024

Green Tea and Thyme Palmer

Light and refreshing, this contem porary twist on the classic Arnold Palmer makes for a delicate after noon sip. Earthy, astringent green tea is rejuvenated with a thyme-­ forward syrup and tart lemon. Topping with a low-alcohol canned, carbonated Vodka and Soda adds a gorgeous effervescence and clean, crisp finish without a full serving of alcohol. 4 oz chilled, unsweetened brewed green tea 3/4 oz chilled Honey Thyme Syrup (recipe p. 112) lemon‑flavoured Vodka and Soda, such as Ace Hill Lemon Vodka Soda ( LCBO 14485, 355 mL, $3.05 ) Sprig of thyme and/or lemon wheel for garnish 1. Fill a highball glass half-full with ice and pour in the green tea, syrup and lemon juice. Stir to combine. 2. Pour over the Vodka and Soda and stir gently. Garnish with a lemon wheel or sprig of thyme. 1/2 oz fresh lemon juice 4 oz canned, carbonated

Using a canned sparkling cocktail as a base instead of a spirit delivers plenty of complex flavour, plus a dose of effervescence. Green and black teas lend a welcome astringency on the palate, mimicking the effects of a dry spirit like gin.

Makes 1 drink

THE LIGHT TOUCH

Don’t skip the cold foam; it adds essential flavour and textural elements.

Strawberry Almond–Infused Cold Brew with Strawberry-Almond Cold Foam Although strawberries may not seem like a natural coffee partner, the process of macerating draws out their juices (and enhances the toastiness of almonds), creating an almost otherworldly flavour combination in the finished drink. It’s infinitely nuanced and surprisingly sophisticated on its own, and adding just a small amount of bourbon turns it into a satisfying cocktail. 3/4 oz bourbon, such as Maker’s Mark Kentucky Bourbon ( LCBO 103747, $47.45 ) 1/2 cup (125 mL) Strawberry Almond–Infused Cold Brew (recipe p. 112) 1 1/2 oz whipping cream 1 oz milk (any percentage) 1/2 oz Strawberry-Almond Syrup (recipe p. 112) Fresh strawberry slices for garnish (optional) 1. Pour bourbon and cold brew into a highball glass. Fill three-quarters full with ice and stir to combine. 2. Make the cold foam by adding whipping cream, milk and syrup to a 1-cup (250-mL) measuring cup or foaming pitcher. Froth with a milk frother for 2 minutes, or until thick, foamy and increased in volume by one and a half times. Spoon on top of cocktail, garnish with fresh strawberry (if using) and serve with a straw or long spoon.

Emulate the decadence of creamy, coffee-based cocktails (often dosed with high-sugar liqueurs) with the sweetness of macerated berries and a light, airy blend of milk and cream for a luxurious texture.

Makes 1 drink

36 FOOD & DRINK SPRING 2024

FLAVOURS Citrus Twist

Think beyond the juice—lemons have even more to offer when used in their entirety. Try these zero-waste ways to ramp up flavour.

BY CHRISTINE TIZZARD | PHOTOGRAPHY BY JAMES TSE

LEMON-GARLIC RISOTTO WITH PEAS & CRISPY PROSCIUTTO P. 113 FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY GENEVIEVE WISEMAN

FOOD & DRINK SPRING 2024 39

CITRUS TWIST

Mexican-Spiced Pork Chops with Roasted Lemon Salsa Verde Infused with robust Mexican spices, these succulent pork chops are topped with a vibrant salsa verde starring roasted lemon. Roasting mellows the tartness and bitterness of the citrus, and marinating the chops ahead of time ensures they’ll be tender and juicy. This salsa is also delicious on fish tacos, scrambled eggs or as a dip for tortilla chips. SALSA VERDE 1 lb (455 g) medium tomatillos, about 10, husked, rinsed 1 small onion, cut into large chunks 1 jalapeño 4 garlic cloves, unpeeled 1 medium lemon, about 4 oz (115 g), halved crosswise, seeded 1 tbsp (15 mL) extra virgin olive oil Salt to taste 1/4 cup (60 mL) chopped fresh cilantro Sugar to taste PORK CHOPS 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) soy sauce Zest and juice of 1 medium lemon 2 garlic cloves, finely chopped 1/4 cup (60 mL) chopped onion 1 tbsp (15 mL) smoked paprika 2 tsp (10 mL) coriander 1/4 tsp (1 mL) cinnamon Freshly ground pepper to taste 4 bone-in pork chops, cut 1 inch (2.5 cm) thick, about 6 oz (170 g) each 2 tbsp (30 mL) canola oil 1. For the salsa verde, preheat oven to 450°F (232°C). 2. Place tomatillos, onion, jalapeño, garlic and lemon on parchment-lined baking sheet. 1 tbsp (15 mL) chili powder 2 tsp (10 mL) dried oregano, preferably Mexican 2 tsp (10 mL) cumin

4. For the pork chops, stir together all ingredients other than pork chops and canola oil in a small bowl. Place chops in a container and pour marinade over, flipping to coat. Cover and refrigerate at least 4 hours or up to 1 day. 5. Take chops out of fridge and preheat oven to 400°F (204°C). 6. Set a large cast-iron or oven proof skillet over high heat. When hot, add canola oil. Swirl, then add pork chops. Cook until nicely browned on one side, about 3 minutes. Flip and transfer pan to oven for 5 minutes. Flip and

continue cooking in oven until chops reach an internal tem perature of 145°F (63°C), about 5 minutes more. 7. Transfer chops to cooling rack and rest 5 minutes before serving with salsa verde. WHAT TO SERVE Kim Crawford Sauvignon Blanc VINTAGES ESSENTIALS 35386, $21.95 This New Zealand Sauvignon Blanc complements the green notes of the tomatillos and cilan tro, while its fruitiness tames the spicy aromatic heat. Serves 4

Drizzle with oil, season with salt and toss to coat, making sure lemon halves are cut sides down. Roast until tomatillos are charred and onions are brown, 12 to 15 minutes. Remove from oven and cool. 3. When cool enough to handle, discard garlic skins and pepper stem. Place everything in a food processor and pulse to desired consistency. If it’s too thick, add water, 1 tbsp (15 mL) at a time. Transfer to a mixing bowl and stir in chopped cilantro. Season with salt and sugar, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.

40 FOOD & DRINK SPRING 2024

COME DISCOVER BOLLA PINOT GRIGIO AT YOUR FAVOURITE SPORTS VENUE

AVAILABLE AT THE LCBO

Bolla Pinot Grigio Delle Venezie DOC Italy #363622

Please drink responsibly

CAMPAIGN FINANCED ACCORDING TO REG. EU N. 2021/2115

CITRUS TWIST

Whole Lemon Pudding Cakes

In the world of lemon desserts, pudding cakes don’t get nearly enough respect. Like lemon meringue pie baked into mini cakes, these tangy pillows of fluffy sweetness are sure to please any lemon lover. 1 whole medium or large lemon, about 6 oz (170 g), quartered, seeded 3/4 cup (175 mL) whole milk, at room temperature 2 tbsp (30 mL) unsalted butter, melted, cooled slightly, plus more for ramekins 1 tsp (5 mL) pure vanilla extract 4 large eggs, separated 1/3 cup (80 mL) all-purpose flour 1 cup (250 mL) sugar, divided Icing sugar and lemon zest to garnish 1. Preheat oven to 350°F (177°C). Lightly butter six 6-oz (170-mL) ramekins and place in a baking dish. Put on a full kettle of water to boil. 2. Meanwhile, in a blender or food processor, blend lemon, milk, butter and vanilla until lemon is completely puréed. Transfer to a large mixing bowl. Whisk in egg yolks until combined, then whisk in flour and 3/4 cup (175 mL) sugar. 3. Using a stand mixer fitted with whisk attachment, beat egg whites on medium-high speed to soft peaks, about 2 minutes. Add remaining 1/4 cup (60 mL) sugar and continue to beat on high until stiff glossy peaks form, about 3 minutes more.

4. Using a spatula, gently fold whipped whites into lemon mix ture, one third at a time, until just combined—a few white streaks are better than overworking it. 5. Divide batter between rame kins, filling to 1/3 inch (8 mm) from top. (Be careful not to overfill or cakes will overflow in the oven.) 6. Transfer baking dish to middle rack. Slowly pour hot water into

covered and refrigerated up to 3 days. Serves 6 WHAT TO SERVE Martell VS Single Distillery Cognac LCBO 108100, $79.95 The sweet citrus, spice and vanilla notes of the Cognac stand up to the buttery candied lemon flavours of the cakes.

pan until it goes halfway up sides of ramekins. Bake until cakes are puffed and lightly browned on top, 30 to 35 minutes. Carefully remove from oven. Using tongs, carefully remove each ramekin to a cooling rack. 7. Serve warm or at room temperature dusted with icing sugar and sprinkled lemon zest, if desired. Leftover cakes can be

42 FOOD & DRINK SPRING 2024

Cheers with

Stock up here:

Great taste . Zero alcohol.

Must be legal drinking age.

CITRUS TWIST

Lemon Marmalade Making lemon marmalade is a great way to use up a bunch of lemons roll ing around in your crisper. This recipe uses the whole lemon, even the membranes and seeds, which go into a pouch so their naturally-occurring pectin can help set the jam. It’s simply divine slathered onto hot, buttered toast or freshly baked scones. 1 1/2 lbs (680 g) lemons, washed well, halved crosswise 2 1⁄2 cups (625 mL) water 3 cups (750 mL) sugar 1. Place a small plate in freezer. Juice lemons, saving seeds, and transfer juice to a medium heavy-bottom pot. 2. With hands, turn each juiced lemon half inside out. Peel out all membranes and seeds. (A metal spoon can help scrape these out.) Wrap membranes and seeds up inside a double layer of cheesecloth and tie up with kitchen string. Add pouch to pot with juice. 3. Slice peels into 1/8-inch- (3-mm-) thick strips until you have 1 1/2 cups (375 mL) peel. Add to pot along with water. Place over high heat. When it comes to a boil, reduce to a simmer. Cook for 1 hour, stirring occasionally. With a small fine-mesh sieve, lift out pouch and carefully press out as much liquid as possible with back of a spoon. Discard pouch. 4. Stir in sugar and raise heat to high. When it comes to a boil, reduce heat to maintain a vigorous simmer. Cook, stirring occasionally, until it reaches a gel stage (225°F/107°C), about 10 minutes. (If you don’t have a ther mometer, place a small spoonful on the frozen plate and return to freezer for 1 minute. If it wrinkles lightly when pressed with your finger, it’s ready.) 5. Transfer to three clean 1-cup (250‑mL) jars. Seal and label jars with date. Cool completely and refrigerate up to 3 months.

FLAVOUR VARIATIONS

Lemon-Coconut Marmalade

Lemon-Ginger Marmalade Stir in 1 tbsp (15 mL) grated ginger in step 3.

Lemon-Vanilla Marmalade

Add 1⁄2 cup (125 mL) shredded unsweetened coconut in step 3.

Stir in 1 tbsp (15 mL) pure vanilla extract at the end.

Makes three 1-cup (250-mL) jars

44 FOOD & DRINK SPRING 2024