LCBO Food & Drink Autumn 2021

A guide to cider from page 108

BEET GINGER MULE Zesty from the ginger and earthy from the beet, this version of a classic Moscow Mule is unforgettably vibrant. 2 oz vodka 1 oz freshly squeezed lime juice 5 to 6 oz Beet Ginger Beer (recipe follows) Splash carbonated water (optional) 1 lime peel or wedge for garnish 1 Pour vodka and lime juice into a crushed- ice-filled mule or large rocks glass. Top with Beet Ginger Beer. Stir to mix. Taste and add carbonated water, if you like. Garnish rim of glass with lime peel. BEET GINGER BEER Feel free to use this recipe in place of the usual ginger beer in other cocktails as well. 1/2 cup (125 mL) freshly grated ginger, about 2 large pieces 1 large beet, peeled and coarsely chopped 1 cup (250 mL) lightly packed yellow brown sugar 3 cups (750 mL) water 1 cup (250 mL) carbonated water 1 Place ginger, beet and sugar in a large saucepan. Pour water overtop. Stir to mix. Set over medium-high heat. When mixture is boiling around the edges (this will take about 7 minutes), reduce heat to medium-low. Gently simmer, stirring occasionally and adjusting heat as needed, for 10 minutes more. Remove from heat. Let stand for 1 hour. 2 Strain through a fine-mesh sieve into a pitcher. If making ahead, mixture will keep well, covered and refrigerated, for up to 4 days. Just before serving, top with carbon- ated water. Stir to mix. Once carbonated water has been added, ginger beer will keep, covered and refrigerated, for up to 12 hours. Makes 3 1/2 cups (875 mL) Beet Ginger Beer for approximately 6 Mules TIP Make a 6-serving batch by pouring Beet Ginger Beer into a very large pitcher or punch bowl. Stir in 12 oz vodka and 6 oz freshly squeezed lime juice. Taste and add more car- bonated water, if you like. Makes 1 cocktail (see TIP)

2 For the salad, bring a medium pot of salted water to a boil. Add quinoa and cook until tender, 12 to 15 minutes. Drain and spread out on a baking pan to cool. 3 Place bacon in a medium nonstick frying pan over medium heat. Cook, stirring occa- sionally, until well-browned and crisp, 10 to 12 minutes. Transfer with a slotted spoon to a plate lined with paper towel. Drain off most of the fat and save for another use. Return pan to burner and raise heat to medium-high. Cook lemon halves, cut-sides down, until nicely caramelized, 2 to 3 minutes. Transfer to a small plate to cool. 4 In a large mixing bowl, combine kale, quinoa and enough poppy seed dressing to nicely coat. Season with salt and pepper. Mix and transfer to a serving platter. Top with beets, apple, cranberries, bacon, pecans and goat cheese. Garnish with charred lemon halves.

CIDERHOUSE SALAD This hearty salad was created by chef Kai Chan, director of culinary at FAB Restaurant Concepts, which manages the Brickworks Ciderhouse restaurant. “We wanted a salad that could be refreshing for Toronto summers but hold its own during our cold winters,” he says. To toast the pecans, bake on a small tray in a 350°F (177°C) oven until browned, 5 to 7 minutes. POPPYSEED DRESSING 1/2 cup (125 mL) white vinegar 1/3 cup (80 mL) sugar 1 tsp (5 mL) finely grated onion or shallot 1 tsp (5 mL) dry mustard powder 1 tsp (5 mL) salt 1 cup (250 mL) extra virgin olive oil 1 tbsp (15 mL) poppy seeds 3/4 cup (175 mL) red quinoa 6 oz (170 g) bacon, chopped 1 small lemon, halved crosswise, visible seeds poked out 4 1/2 cups (1.125 L) thinly sliced Tuscan kale (thick stems removed) Salt and freshly ground pepper to taste 2/3 cup (150 mL) diced cooked beets 1/2 cup (125 mL) diced Royal Gala apple 1/3 cup (80 mL) dried cranberries 1 For the dressing, combine vinegar, sugar, onion, dry mustard and salt in a blender. Blend for 20 seconds. With the motor on high, add oil in a slow, steady stream to form an emul- sified dressing. Transfer to a 2-cup (500-mL) Mason jar. Stir in poppy seeds. (Dressing will keep, covered and refrigerated, for 2 weeks.) Shake well before using. 1/4 cup (60 mL) pecan halves, toasted 1/2 cup (125 mL) crumbled goat cheese

Serves 4 to 6

Spice it up! from page 88

CINNAMON-SCENTED BLACK MANHATTAN

A Black Manhattan uses amaro in place of ver­ mouth for a pleasingly herbaceous and bitter twist. Spiking the drink with more cinnamon than feels instinctual adds big, bold and beau­ tiful flavour. For an alternative garnish that com- plements the flavours in the amaro, use a fra- grant sage leaf in place of the cinnamon stick. 2 oz Canadian rye whisky 1 oz amaro, preferably Averna 5 dashes Angostura bitters

1/8 tsp (0.5 mL) ground cinnamon Long strip orange peel for garnish (optional) Cinnamon stick for garnish (optional)

1 Pour whisky, amaro, bitters and ground cinnamon into a mixing glass partially filled with ice. Stir until chilled. Strain into a cocktail glass. Pull orange peel (if using) over glass, releasing oils into cocktail. Gently pinch, peel side out, misting oils over surface of drink. Rub peel around outside rim of glass, then add to drink, along with cinnamon stick, if you like.

Makes 1 cocktail

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AUTUMN 2021 FOOD & DRINK