LCBO Food and Drink Early Summer 2016

Dressed for Success from page 90

Pinch each cayenne and ground cloves ½ tsp (2 mL) salt ½ cup (125 mL) sugar ¼ cup (60 mL) cider vinegar

1 Heat oil in a medium saucepan over me- dium heat. Add shallots and cook until trans- lucent, about 3 minutes. Stir in pineapple and all remaining ingredients; bring to a simmer, reduce to low, cover and cook for 15 minutes. Turn mixture out into a blender and process until silky, 3 to 5 minutes. 2 Return to pot and cook, uncovered, for another 10 to 15 minutes or until the consis- tency of ketchup (mixture will thicken slightly upon refrigerating). Ketchup will keep, cov- ered and refrigerated for about 10 days. Makes 2 cups (500 mL)

TURKI SH SALSA Inspired by a traditional Turkish mezze called acili ezme , this more-ish summer salsa is as easy to make as pico de gallo but gives you a whole new level of chef-cred. Aleppo pep- per, or as the Turks call it, pul biber , is a spice widely used in the Middle East. Look for it at a Middle Eastern or spice shop. 1 lb (500 g) cocktail tomatoes 1 tbsp (15 mL) pomegranate molasses 2 green onions, chopped 1 tbsp (15 mL) olive oil 3 to 5 tsp (15 to 25 mL) Aleppo pepper 1 tsp (5 mL) sumac 3 tbsp (45 mL) chopped parsley 1 tbsp (15 mL) chopped mint Salt and freshly ground black pepper to taste 1 Halve and seed the tomatoes. Place in the bowl of a food processor and pulse until chopped; turn out into a bowl. 2 Stir in pomegranate molasses, lemon juice, garlic, green onion and oil. Stir in 3 tsp (15 mL) Aleppo pepper, taste and add as much as 2 tsp (10 mL) more to taste. Add sumac, parsley and mint; season with salt and pepper. Refrigerate, PINEAPPLE KETCHUP Ketchup’s past includes a fermented fish ver- sion, another made of mushrooms, and several types made from even less agreeable ingre­ dients. These days it’s mostly tomato ketchup, and that can be a bit of a snore. Enter Pineapple Ketchup… 1 tbsp (15 mL) vegetable or canola oil 2 shallots, chopped 2 cans (each 398 mL) pineapple chunks in juice, drained ¼ tsp (1 mL) Chinese five-spice powder ¼ tsp (1 mL) allspice 2 tsp (10 mL) lemon juice 1 clove garlic, finely grated covered, for up to 3 days. Makes 1½ cups (375 mL)

NEW Now in Ontario

ORANGE CARROT VINAIGRETTE

Everyone needs a killer vinaigrette in their ar- senal, something that works virtually every­ where—the kind of vinaigrette you want to eat by the spoonful. This one can be yours. Fresh, light and entirely addictive, it’s summer in a jar. ¼ cup (60 mL) carrot juice ¼ cup (60 mL) freshly squeezed orange juice 2 tsp (10 mL) white miso 1 tsp (5 mL) finely grated ginger

3 tbsp (45 mL) finely grated white onion 2 tbsp (30 mL) unseasoned rice vinegar ½ tsp (2 mL) sesame oil ¼ cup (60 mL) grape-seed or canola oil Salt and freshly ground pepper

The natural mineral water from Nova Scotia

1 Whisk together both juices, miso, ginger, onion, rice vinegar and sesame oil in a small bowl. Slowly drizzle in grape-seed oil, whisk- ing until incorporated; season with salt and pepper to taste. Vinaigrette will keep, covered and refrigerated, for a week. Makes 1 cup (250 mL)

Gently sparkling with a harmonious taste

¼ tsp (1 mL) ground turmeric ¼ tsp (1 mL) ground ginger

www.canada-geese.ca

162  FOOD & DRI NK EARLY SUMMER 2016