LCBO Food and Drink Autumn 2016

AVOCADO MOUSSE WITH SPICED SHRIMP

2 Combinemascarpone, red onion, chili flakes, cumin and lime juice in a bowl. Cut avocadoes in half lengthwise, remove pit and use a spoon to scoop flesh into mascarpone bowl. Beat with an electric beater until combined and fluffy. Season well with salt. Pile into a serving bowl and garnish with cilantro. Serve with shrimp and vegetable chips. Serves 8 $15.95 This wine offers appealing lime, grapefruit and pear elements that complement the dominant flavours in the dish. A touch of sweetness both tempers the heat of the spice and highlights the natural sweetness of the shrimp, while the zesty acidity refreshes the palate. Creemore Springs Lot 9 Pilsner LCBO 416248, 473 mL $2.90 Beer lovers will find this locally crafted pilsner a won­ derful food match. Serve it chilled; its pleasantly hoppy, sweet malty palate, herbal and citrus notes and palate- refreshing carbonation are what make it work with the flavours and texture of the dish. WHAT TO SERVE Brickyard Riesling VQA LCBO 346866

1 tsp (5 mL) Mexican chili powder 1 tsp (5 mL) ground cumin ½ tsp (2 mL) ground coriander ½ tsp (2 mL) chili flakes

This is an unconventional mousse with lots of flavour. The shrimps are served separately. Guests can dollop a little mousse onto a veg- etable or tortilla chip and top with shrimp. This could also be served as a first course by frying corn tortillas, breaking them up and plating with the mousse and the shrimps (top with some radish sprouts for a pretty gar- nish). Argentinian shrimp, which is becoming more available, is sweeter than other types of shrimp and makes a good choice for this dish. Place plastic wrap right on top of the mousse to keep the colour.

MOUSSE ¼ cup (60 mL) mascarpone or cream cheese ¼ cup (60 mL) finely chopped red onion ½ tsp (2 mL) chili flakes 2 tsp (10 mL) ground cumin 2 tbsp (30 mL) lime juice 2 ripe avocadoes Salt

GARNISH 2 tbsp (30 mL) cilantro leaves Vegetable chips or tortilla chips

SHRIMP Salt 1 lb (500 g) large shelled shrimp ½ cup (125 mL) white wine ½ cup (125 mL) water ½ cup (125 mL) sliced red onion ¼ cup (60 mL) cilantro leaves and stalks 2 garlic cloves, sliced

1 Salt shrimp lightly and set aside. Bring wine, water, red onion, cilantro, garlic, chili powder, cumin, coriander and chili flakes to boil in a wide pot. Add shrimp, reduce heat to medium-low and cook shrimp until pink and slightly curled, about 3 minutes. Let cool in liquid.

Big Taste from a Tiny Place.

There are two simple rules for crafting great beer like our Altbier Special German Brown Ale. Brew it small. And brew it big. Small as in small batches, so we can really take our time making sure everything is perfect. And big as in taste. Not watered down or middle-of-the-road flavour. We’re talking beer that’s hard to forget. After one sip of our Altbier, we think you’ll agree.

Altbier Special German Brown Ale is available for a limited time as a stand-alone or part of the Creemore Collection Pack alongside Premium Lager and Lot 9.

Must be legal drinking age. While quantities last. Available at select LCBO www.creemoresprings.com

A CELEBRATION OF LOCAL FOOD & CURATED BEERS, THAT MAKES THE BIG CITY FEEL A BIT SMALLER. NOW OPEN AT 75 VICTORIA ST. IN TORONTO.

Must be legal drinking age.

FOOD & DRI NK AUTUMN 2016 147