LCBO Food and Drink Early Summer 2016

THREE-PEA SALAD WITH SHALLOT CHAMPAGNE VINAIGRETTE Summer solstice is a celebration of light, and what better way to celebrate than to include Champagne both to drink and in the salad dressing. Using the different tastes and tex- tures of several types of peas gives layers of flavour, and the bright green colour, mixed with a little red radish, blazes on the plate. 1 cup (250 mL) snow peas 1 cup (250 mL) sugar snaps ½ cup (125 mL) fresh peas 1 cup (250 mL) pea shoots ¼ cup (60 mL) finely sliced radishes VINAIGRETTE 1 tbsp (15 mL) Champagne (or white wine) vinegar 1 Bring a large pot of salted water to a boil. Add snow and sugar snap peas. Bring back to boil, add fresh peas and boil 45 more seconds or until fresh peas rise to surface. Drain im- mediately and plunge into a bowl of ice water to stop the cooking. Drain well once cold and place in a large bowl with pea shoots and radishes. 2 Combine vinegar, shallots, mustard and sugar. Whisk in oil. Season with salt and pep- per. Toss with salad. Arrange on a platter to serve. Serves 2 WHAT TO SERVE Taittinger Brut Reserve Champagne LCBO 365312 $59.95 Taittinger Reserve has crisp fruit and a vibrant palate, which mirrors the crunchy texture of the salad. Louis Roederer Brut Premier Champagne VINTAGES ESSENTIALS 268771 $69.95 Roederer’s complex floral, fresh bread and herbal char- acter is a wonderful complement to the fresh flavour of peas. 1 tsp (5 mL) chopped shallots ½ tsp (2 mL) Dijon mustard ¼ tsp (1 mL) sugar 2 tbsp (30 mL) olive oil Salt and freshly ground pepper

6 Serve chicken breasts with asparagus spears and drizzle over orange gastrique. Place Smashed Sunchokes on the side. Serves 2

WHAT TO SERVE Astrolabe Province Sauvignon Blanc VINTAGES ESSENTIALS 10421 $22.95 Tropical fruit and citrus notes mirror the tangy gas- trique sauce. Pelee Island Moscato LCBO 274498 $10.95 Moscato has forward fruit flavours and a light sweet- ness that will lift the seasonings in the dish. SMASHED SUNCHOKES Jerusalem artichokes by any other name… The name alone makes it perfect for a summer sol- stice dinner. 10 oz (300 g) sunchokes (about 10), scrubbed 2 tbsp (30 mL) olive oil 1 Place sunchokes in pot of water and bring to boil. Boil for 5 to 8 minutes or until sun- chokes are crisp-tender. Drain and place in barbecue-safe baking pan. Using the bottom of a glass or bowl, flatten each sunchoke to about ½-inch (1-cm) thickness. 2 Mix together oil, mint and garlic. Drizzle over sunchokes. Place pan on grill and cook for 15 minutes beside breasts or until crispy, turn- LEMON BALM SUN TEA Crush a large handful (about 1 cup/250 mL) lemon balm leaves and place in glass carafe. Add 2 green tea bags. Cover with 6 cups (1.5 L) cold water. Place in the sun for 6 hours or until the liquid has flavour. Combine ¼ cup (60 mL) sugar with ¼ cup (60 mL) water. Bring to boil. Boil 1 minute, then cool. Use the sugar syrup to sweeten the tea to your liking. Strain tea before serving. 2 tbsp (30 mL) chopped mint 1 tsp (5 mL) crushed garlic ing once. Serves 2

CHICKEN WITH ASPARAGUS

Simple grilled chicken breasts, asparagus and a gorgeous orange sauce to pull it together. Served with Smashed Sunchokes (recipe fol- lows), this is a meal to savour. 2 chicken breasts, each 8 oz (250 g), skin on, boned 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) chopped fresh tarragon 1 tsp (5 mL) chopped thyme 1 tbsp (15 mL) chopped parsley ½ tsp (2 mL) ground ginger ½ tsp (2 mL) ground fennel ¼ tsp (1 mL) chili flakes Salt 10 asparagus spears, woody ends trimmed

ORANGE GASTRIQUE ½ cup (125 mL) white wine 1 cup (250 mL) chicken stock ½ cup (125 mL) orange juice 1 tsp (5 mL) grated orange rind 1 tsp (5 mL) sugar

1 Brush chicken breasts with oil. Combine tarragon, thyme, parsley, ginger, fennel and chili flakes, and sprinkle over breasts. Season with salt. Let marinate at room temperature for 30 minutes. 2 Preheat grill to medium. 3 Place breasts skin-side down and cook with lid closed for 4 minutes or until skin is crispy and grill-marked. Watch it does not burn. Turn over and grill 10 to 15 minutes longer with lid closed or until juices run clear. 4 Bring a skillet of salted water to boil. Add as- paragus and boil 1 to 2 minutes or until crisp- tender. Drain and refresh with cold water. 5 Bring wine, stock, orange juice, orange rind and sugar to boil. Reduce heat and sim- mer until sauce becomes syrupy, about 12 to 15 minutes.

154  FOOD & DRI NK EARLY SUMMER 2016