LCBO Food & Drink Spring 2024

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit LCBO.com/foodanddrink .

6. Season ricotta with salt and pepper to taste. Combine remaining 2 tbsp (30 mL) oil with chilies. 7. Spoon an equal amount of ragù over each polenta round. Divide ricotta between them and drizzle everything with the chili oil. Serve warm.

BAKED GOODS, DESSERTS & SPREADS Antipasti Cake p. 108 Easy Gelato-Stuffed Bomboloni p. 52 Lemon Marmalade p. 44 Lemon Meringue Layer Cake p. 110 Raspberry-Rhubarb “Pop-Tarts” with Rhubarb Glaze p. 106 Upside-Down Pineapple Tarts p. 108 Whole Lemon Pudding Cakes p. 42

Serves 10 as an appetizer, or 4 to 5 for lunch

WARM EGGPLANT SPREAD This dead-simple slather was inspired by one of the world’s greatest flavour combos: tahini and date molasses. Date molasses— aka silan or date syrup—can be found in Middle Eastern shops, some health food stores and online. The recipe calls for flat bread, but really any kind of good bread will do the trick.

COCKTAILS, MIXERS & GARNISHES Aperol Sour p. 87

113

The Beermosa p. 75 Bobby Collins p. 105 The Bodega Dog p. 75

Charred Grapefruit p. 107 Dill Pickle Martini p. 105 Edible Flower Ice Cubes p. 105 Frozen Limoncello Margarita p. 109 Green Tea and Thyme Palmer p. 35 Grenadine p. 105 Grilled Grapefruit Spritz p. 107 Honey Syrup p. 105 Honey Thyme Syrup p. 112 Juan Collins p. 105 The Lagerita p. 75 Pinkie Collins p. 105 Preserved Lemon & Grapefruit Juice p. 112 Preserved Lemon Paloma p. 34 Simple Syrup p. 105 Snap Pea Faux-jito p. 112 Snap Pea Simple Syrup p. 112 Strawberry Almond–Infused Cold Brew p. 112 Strawberry Almond–Infused Cold Brew with Strawberry-Almond Cold Foam p. 36 Strawberry-Almond Syrup p. 112 Tom Collins p. 105

APPETIZERS & SALADS Baked Greek Sweet Potato Fries with Whipped Feta Dip p. 88 Charred Romesco Flatbreads with Shaved Asparagus Salad p. 48 Pink Spring Salad p. 110 Sardines & Butter-Fried Saltines p. 114 Shaved Asparagus Salad p. 107 Shrimp & Rice Paper Salad Cups p. 114 Warm Eggplant Spread p. 115 White Asparagus & Leek Tartines with Mustard Butter p. 110 Carrot Fettuccine Aglio e Olio p. 86 Carrot Fettuccine Pasta Dough p. 106 Chopped Pan Bagnat p. 109 Fish & Chip Waffle with Pea Shoots & Tartar Sauce p. 109 Golden Chicken Noodle Soup p. 103 Grilled Bourbon-Glazed Ham with Chunky Pineapple & Shishito Peppers p. 50 Grilled Garlicky Smoked Gouda Potato Gratin p. 107 Lemon-Garlic Risotto with Peas & Crispy Prosciutto p. 113 Mexican-Spiced Pork Chops with Roasted Lemon Salsa Verde p. 40 Mint-Pistachio Pesto Pasta with Lamb Meatballs p. 111 One-Skillet Crispy Chicken Thighs with Coconut Creamed Greens p. 113 Pepperoni Ragù & Fried Polenta p. 114 Thai Basil Chicken p. 102 MAIN COURSES & SIDES Breakfast Taco for One p. 108

1 1/2 lbs (680 g) eggplant 3 tbsp (45 mL) melted butter 1 clove garlic, finely grated 1 1/4 tsp (6 mL) salt

Freshly ground black pepper 3 tbsp (45 mL) plain yogurt Milk, or water, as necessary 2 tbsp (30 mL) date molasses 2 tbsp (30 mL) stirred tahini 1 tbsp (15 mL) darkly toasted sesame seeds 2 tbsp (30 mL) chopped parsley Flatbread to serve 2. Prick eggplant all over with a fork. Place on a baking sheet lined with foil and bake on cen tre rack for 40 to 50 minutes, turning midway through, until very soft and tender. Remove from oven. When cool enough to handle, but still warm, remove stem and peel. 3. Add eggplant flesh, butter and garlic to large bowl and mash with a fork or potato masher. Stir in salt. Season to taste with pepper. 1. Preheat oven to 500°F (260°C).

4. Thin yogurt with a little milk or water until it’s a pourable consistency.

5. Tip eggplant mixture out into a warm serv ing bowl. Drizzle with yogurt, date molasses and tahini. Sprinkle sesame seeds and parsley overtop. Serve warm with bread.

105

Serves 4 to 6

FOOD & DRINK SPRING 2024 115