LCBO Food & Drink Autumn 2022

3 ears corn, shucked Salt and freshly ground pepper to taste 3 thick slices sourdough bread, cut from centre of loaf, halved 3 cloves garlic, halved Fresh thyme leaves to garnish 1. For the pickled chilies, place garlic in a 1-cup (250-mL) Mason jar. Slice finger peppers into 1/4 -inch (5-mm) thick rings. Place in jar. Place vinegar, water, sugar and salt in a small saucepan over high heat. Stir to dissolve sugar. When it comes to a boil, pour over chilies. Cover tightly with a two-piece lid. Cool completely. Refrigerate at least 1 day and up to 1 month. 2. Arrange oven rack 6 inches (15 cm) from top element. Preheat broiler on high. Line a heavy-duty baking sheet with foil. 3. Halve red peppers. Remove and discard stems, seeds and veins. Place peppers, cut sides down, on sheet. Brush lightly with oil. Broil until skins are very charred, about 10 minutes. Flip peppers and broil just until edges are lightly charred, 2 to 3 minutes. Remove from oven and place in heatproof bowl. Cover and let peppers steam 20 minutes. Peel peppers and cut into strips. Set aside. 4. Place shallot, vinegar and olive oil in a small mixing bowl. Let stand 15 minutes. 5. Bring a large pot of salted water to a boil. Boil corn 5 minutes from the time they hit the water. Transfer to another baking sheet. Cool completely. 6. In a large mixing bowl, hold corn perpendicular to bowl and using a paring knife, cut kernels from cob in a sawing motion. Add roasted peppers to bowl along with shallot mixture. Season with salt and pepper. Mix to combine.

DRINKS 9 oz The Forager Botanical Whisky, divided 3 oz strained fresh lemon juice, divided 24 oz chilled tonic water, divided 1. For the garnish, mix goat cheese and minced rosemary in a small bowl until combined. Make lengthwise slits in dates. Remove and discard pits. Stuff each cavity with a rounded 1/2 tsp (2 mL) goat cheese. Form dates back into original shape. Wrap each date in prosciutto. Pierce tops with rosemary springs. Make slits at bottoms so they can affix to glass. Cover and refrigerate up to 2 hours. 2. For the drinks, fill six highball glasses three quarters full with ice. In each glass, pour in 1 1/2 oz whisky and 1/2 oz lemon juice. Top each drink with 4 oz tonic. Lightly stir. Garnish each drink with a stuffed date. CORN BRUSCHETTA WITH ROASTED PEPPERS & PICKLED CHILIES Classic bruschetta gets an early fall makeover with a sweet and-smoky mixture of corn and roasted peppers. Pickled hot peppers make everything pop with their sour heat. The pickles are also delicious on tacos, rice bowls or fried eggs. Makes 6 drinks

8. Place baguette slices on a foil-lined heavy-duty baking tray. Broil on top shelf until lightly browned, 1 to 2 minutes per side. 9. Using half a clove per toast, rub each toast with cut side of garlic. Drizzle generously with olive oil and season lightly with salt. Top each toast with a good amount of corn mixture. Top each with 3 to 4 pickled chili slices. Sprinkle with thyme leaves. Serve immediately. INSTANT GRAVLAX WITH ARUGULA-FENNEL SALAD & CRÈME FRAÎCHE DRESSING This extremely clever method for quickly curing salmon comes from chef and cookbook author Jacques Pépin. The silky fish is paired with a sweet, peppery salad and a creamy, tangy dressing. If you’re not confident 1/2 cup (125 mL) crème fraîche 2 tbsp (30 mL) cold water 1 tbsp (15 mL) fresh lemon juice 1 tsp (5 mL) Dijon mustard Fine sea salt to taste 1 lb (455 g) centre-cut sushi-grade salmon, skin removed Freshly ground pepper to taste Granulated sugar to taste 1 tbsp (15 mL) finely chopped fennel fronds 1 lemon 2 cups (500 mL) baby arugula Serves 6 in your knife skills, ask your fishmonger to slice the fish for you.

1/2 cup (125 mL) thinly sliced fennel Finely sliced chives to garnish

1. To make dressing, in a small bowl, whisk crème fraîche, water, lemon juice and mustard. Season with salt. Transfer to an airtight container. Refrigerate up to 3 days. 2. Trim thin belly portion of salmon and save for another use. If the filet was cut from a large fish, cut salmon in half. Using a very sharp knife, slice salmon crosswise on a bias about 1/8 -inch (3-mm) thick. 3. In a large, non-reactive baking dish that will fit the salmon slices in a single layer, sprinkle bottom of dish lightly with salt and pepper. Sprinkle very lightly with sugar. Sprinkle with half of fennel frond. Using a rasp, grate a little lemon zest over, too. Lay salmon slices over seasonings. Repeat, sprinkling tops of salmon slices with salt, pepper, sugar, fennel fronds and lemon zest. Cover and refrigerate at least 20 minutes and up to 1 hour. 4. When ready to serve, place arugula and sliced fennel in a large mixing bowl. Toss. 5. Divide salmon among six chilled plates. Top with a mound of salad. Dollop dressing over salad. Sprinkle with chives and serve immediately.

PICKLED CHILIES 1 small clove garlic, peeled, lightly crushed

3 oz (85 g) fresh hot finger peppers, about 5, stemmed 1/4 cup (60 mL) white wine vinegar

1/4 cup (60 mL) water 2 tbsp (30 mL) sugar 1/4 tsp (1 mL) fine sea salt

2 red bell peppers Canola oil for brushing 2 tbsp (30 mL) finely chopped shallot 1 1/2 tbsp (22 mL) sherry vinegar 1 1/2 tbsp (22 mL) extra virgin olive oil, plus more for drizzling

7. Set an oven rack to top shelf. Preheat broiler to high.

Serves 6

FOOD & DRINK AUTUMN 2022 171

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