LCBO Food and Drink Early Summer 2016

Sweet & Simple from page 98

YELLOW BEET BORSCHT This recipe is double what you will need as it keeps well in the refrigerator for five days and freezes well, too. The sun-like yellow colour looks like summer has arrived. 1 tbsp (15 mL) olive oil ½ cup (125 mL) chopped onion ½ tsp (2 mL) chopped garlic ½ tsp (2 mL) chopped ginger root 2 cups (500 mL) peeled and diced yellow beet 1 small carrot, peeled and diced, about ½ cup (125 mL)

L IMONCELLO MOUSSE PARFAITS

This isn’t a traditional mousse in that there are no whipped egg whites in here. Instead, I’ve lightened and enriched a lip-smacking lemon curd with dollops of whipped cream. And for a little crunch, amaretti biscuits get married to their Italian limoncello cousin. 4 large egg yolks plus 1 whole beaten egg 1 cup (250 mL) sugar ½ cup (125 mL) fresh lemon juice (about 3 large lemons) Pinch of salt ½ cup (125 mL) unsalted butter, room temperature ¼ cup (60 mL) limoncello 1 cup (250 mL) 35% whipping cream ½ cup (125 mL) crushed amaretti biscuits 1 In a medium-size saucepan on low heat, whisk together beaten egg yolks andwhole egg, sugar, lemon juice and salt. Keep on whisking for about 7 to 10 minutes, or until mixture thickens up considerably. 2 Remove pot from heat and stir in the but- ter, a few pats at a time, until it’s all used up. Stir in limoncello until combined, then strain through a fine sieve if you want it perfectly smooth. (If all looks smooth already with no egg bits, you can skip this step.) Let curd cool in a bowl for a bit, then cover and place in the fridge for at least 2 hours. 3 When curd is cold, whip cream in a large bowl until stiff peaks form, then fold it in with the lemon curd, reserving a few dollops of plain whipped cream for garnish. 4 Spoon mousse into lovely glasses, top with a heaped tsp (6 mL) of crushed amaretti bis- cuits, then a dollop of whipped cream and a final sprinkle of crumbs. Serves 6

BLACKBERRY-CASSIS GELÉE This elegant and, dare I say, dramatic gelée hits just the right dessert note. It’s full of great grape and blackcurrant flavours with the burst of blackberries from within. If you don’t want texture in your gelée, purée and strain berries through a fine sieve before adding to partially gelled mould. 1 cup (250 mL) cold water 4 packets (28 g in total) unflavored gelatin 4 cups (1 L) no-sugar-added Concord grape juice ¾ cup (175 mL) Cassis liqueur 2 pkgs (each 6 oz/175 g), about 2½ cups (625 mL) blackberries (or other berries such as raspberries or blackcurrants if you prefer) 1 Put cold water in a large heatproof bowl and sprinkle gelatin overtop, swirling bowl to moisten. Let it sit and bloom for 10 minutes. Set aside. 2 In a small pot, bring 1 cup (250 mL) grape juice to a boil and pour over bloomed gela- tin. Stir to dissolve and then add remaining 3 cups (750 L) juice and Cassis and stir. 3 Lightly spray a nonstick Bundt pan. Pour mixture into Bundt and chill for 1 hour in the fridge, or until thickened but not solid. 4 Add blackberries to the partially thickened gelée, stir to combine and gently press mixture down and smooth with a spoon. Cover and re- frigerate for at least 4 hours. 5 When ready to unmould and serve, fill the sink with a few inches of hot water, dip the pan into hot water for 20 seconds, then uncover; run a butter knife around the edge to be sure it’s loose, and invert onto a serving plate. Serve in simple chic slices. Serves 8 to 10

3 cups (750 mL) chicken stock or water ½ cup (125 mL) peeled and chopped red-skinned potato ½ tsp (2 mL) turmeric 1 tbsp (15 mL) apple cider vinegar 1 tsp (5 mL) honey Salt and freshly ground pepper

TOPPING 2 tsp (10 mL) balsamic vinegar 2 tbsp (30 mL) sour cream 2 tsp (10 mL) dill fronds

1 Heat oil in soup pot over medium heat. Add onion and sauté for 2 minutes or until begin- ning to soften. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in beets and carrots. Add stock and bring to a boil. 2 Simmer for 5 minutes then add potato and turmeric. Cook another 10 to 15 minutes or un- til all vegetables are tender. Stir in apple cider vinegar and honey and season with salt and pepper. 3 Transfer soup to a blender and purée until smooth. Spoon soup into 2 bowls. Drizzle each bowl with balsamic vinegar and sour cream. Run a knife through drizzles to create a swirl effect. Sprinkle with dill. Serves 2 to 4 WHAT TO SERVE Double Trouble Prison Break Pilsner LCBO 337006, 473 mL $2.75 This craft pilsner has a lightly bitter finish that en- hances the earthy sweetness of beets. Tavernello Collezione Sauvignon Friuli Grave LCBO 361477 $12.75 The lively and lemony Sauvignon from Friuli contrasts the borscht’s velvety texture.

WHAT TO SERVE Rossi d’Asiago Limoncello LCBO 469643

WHAT TO SERVE L’abbé François Cassis LCBO 57281

$21.95 Limoncello has a bracing freshly squeezed lemon fla- vour. Use in the recipe, and serve chilled alongside the finished dessert. Disaronno Originale Amaretto LCBO 2253 $29.95 Pick up on the almond notes of the crushed amaretti biscuits by pairing with a classic amaretto liqueur.

$24.95 Use this cassis liqueur in the recipe, and pair with the gelée to heighten the blackcurrant experience. Somersby Blackberry Cider LCBO 331348, 500 mL $3.05 This berry-infused cider offers pronounced dark berry flavours that will echo those in the dish, along with enough balanced sweetness to complete the match.

156  FOOD & DRI NK EARLY SUMMER 2016