LCBO Food & Drink Autumn 2015

TALL, DARK & HANDSOME from page 37

SPELLBINDING SUPPER from page 94

OYSTERS WITH GRATED HORSERADI SH & PICKLED BEET The classic mignonette sauce usually served with oysters is taken a step further when it’s used to pickle roasted beets. A new twist and a gorgeous garnish all in one. 2 medium beets 2 tsp (10 mL) olive oil ½ cup (125 mL) red wine vinegar 1 tbsp (15 mL) sugar 1 tbsp (15 mL) finely chopped shallot ½ tsp (2 mL) black peppercorns 1 Preheat oven to 400°F (200°C). 2 Place beets on a sheet of foil, drizzle with oil, fold and crimp foil to enclose. Place on a baking sheet and roast for 1 hour or until tender. Let cool, then peel and cut or grate into a fine julienne. 3 Combine vinegar, sugar, shallots, pepper- corns and salt in a small pot. Bring to a boil, cover and simmer for 5 minutes. Place beets in a heatproof bowl. Pour boiling vinegar mix- ture through a strainer over beets. Reserve. 4 Shuck oysters and place decoratively on a serving platter covered with crushed ice. Top each with a small spoonful of pickled beets, a tiny drizzle of beet liquid and a pinch of horseradish. Makes 8 servings WHAT TO SERVE Château des Charmes Brut Méthode Traditionelle VQA LCBO 224766 $22.95 Palate-cleansing and lively, this bottle-fermented Ontario sparkler is superb with shellfish. Hakutsuru Junmai Ginjo Sake VINTAGES 28969, 300 mL $8.55 This premium sake is delicate and aromatic, with just a hint of sweetness to counter the sharpness of horse- radish. Pinch salt 24 oysters Crushed ice 2 tbsp (30 mL) finely grated fresh horseradish root

JOHNNY APPLE This apple-lover’s highball offers the punch of Calvados and the smokiness of real maple syr- up with the crisp finish of hard cider. County Cider and Thornbury are two local dry ciders that perform brilliantly in this drink. 1½ oz Calvados ¾ oz (23 mL) strained fresh lemon juice ½ oz (15 mL) pure maple syrup 5 oz dry apple cider, chilled Thin apple slices fanned and secured on cocktail pick to garnish 1 In a chilled highball glass with 2 ice cubes, add Calvados, lemon juice and maple syrup. Stir for 15 seconds. Fill glass with ice. Top with cider. Lightly stir. Garnish with apple fan. Makes 1 drink HIBI SCUS SYRUP The dried hibiscus flowers in the tea bags infuse this syrup with a tart, fruity flavour and deep red hue. In addition to being used in rum-based cocktails, it can be used to sweeten herbal tea. ⅔ cup (150 mL) water ½ cup (125 mL) granulated sugar 2 hibiscus tea bags 1 In a small saucepan, bring water and sugar to boil over medium-high heat, whisking to dissolve sugar. Remove from heat and add tea bags. Let steep 20 minutes. Remove tea bags, pressing gently to extract syrup. Cool to room temperature. Transfer to glass jar with lid. Refrigerate up to 1 month. Makes ¾ cup (175 mL)

CURRY-AND-CARAMEL ROASTED PUMPKIN SEEDS If you are going to carve pumpkins then you might as well have these tasty roasted seeds to snack on as a reward. One medium pumpkin should yield about 2 cups (500 mL) of seeds. 4 cups (1 L) pumpkin seeds 3 tbsp (45 mL) olive oil 2 tbsp (30 mL) Madras or medium curry paste 2 tbsp (30 mL) packed brown sugar 1½ tsp (7 mL) salt 1 Preheat oven to 400°F (200°C). 2 Bring a large pot of salted water to a boil. Add pumpkin seeds and boil for 10 minutes. Drain and discard any bits of pumpkin flesh sticking to seeds. Pat pumpkin seeds dry with paper towels. 3 Combine olive oil, curry paste, brown sugar and salt in a mediumbowl. Add pumpkin seeds and toss to coat. 4 Spread seeds out on a baking sheet and bake for 20 to 24 minutes, stirring occasionally, un- til seeds are golden brown. Let cool and trans- fer to an airtight container. Makes 8 servings WHAT TO SERVE Fresh Gewürztraminer Riesling VQA LCBO 572156 $12.95 With flavours that complement savoury snacks, this aromatic and off-dry wine is the ideal aperitif. Sawdust City Lone Pine IPA LCBO 398263, 473 mL $3.25 The hoppy character of an IPA stands up to the pun- gency of curry, while malty notes echo the toasty fla- vours of roasted pumpkin seeds.

144  FOOD & DRI NK AUTUMN 2015