LCBO Food & Drink Autumn 2024

SHAKING UP COCKTAIL HOUR

CACIO E PEPE TAPIOCA CROQUETTES P. 127

The Mellini This lower-alcohol version of the classic Bellini cocktail calls for sparkling hard cider instead of wine, plus baked apples for a buttery mouthfeel and a subtle hint of fresh pie. 2 oz Honeycrisp Apple Purée (recipe follows) 6 oz chilled sparkling Ontario hard apple cider 2 dehydrated apple slices for garnish 1 pinch cinnamon for garnish 1. Add purée to a cider glass. Pour in 2 oz cider and stir. Add 4 to 6 ice cubes and top with remaining cider.

2. Garnish with dehydrated apple and a dusting of cinnamon.

Makes 1 drink

Apple Crisp One of the world’s oldest methods of preserving seasonal fruit involves turning it into something tasty to drink, such as apple cider, an enduring and popular drink tradition in North America. Cider’s great on its own, sure, but one way to make it even better is to add yet more apple.

HONEYCRISP APPLE PURÉE Preheat oven to 350°F (177°C). Core and seed one Honeycrisp apple and place in a very small baking dish. Add enough water that the base of the apple sits in a centimetre or two of liquid. Sprinkle 1 tsp (5 g) cinnamon on top and bake for 45 minutes. Remove, let cool and scoop out the flesh of the baked apple. Purée. Use immediately.

Dehydrated apple slices are easy to make, taste delicious and make a gorgeous garnish. Simply slice an apple (or two) into thin slices and bake on low oven temperature for 2 hours, turning occasionally. Store at room temperature in an airtight jar for up to 6 months.

Garnish

Makes about 2 oz purée

104

———————— AUTUMN 2024