LCBO Food and Drink Early Summer 2016

LETTUCE CUPS WITH STRAWBERRY-FETA SALAD If you assemble these summery lettuce wraps, make sure to pass them around immediately or they will go soggy and fall apart. (It’s a good idea to serve them on individual bread plates.) Alternatively, all the ingredients can be put out separately so guests can assemble the cups themselves. To toast the almonds, cook them in a small frying pan over medium heat for about 5 minutes, stirring often. 1 tbsp (15 mL) red wine vinegar 1 tsp (5 mL) honey ¼ cup (60 mL) thinly sliced red onion 2 tbsp (30 mL) extra virgin olive oil ½ lb (250 g) strawberries, hulled, cut into wedges 4 mini cucumbers, peeled, sliced 3 oz (90 g) sheep’s milk feta, cut into small dice 3 tbsp (45 mL) chopped mint Salt and freshly ground pepper to taste 12 medium Boston lettuce leaves ⅓ cup (80 mL) sliced almonds, toasted 1 In a mixing bowl, whisk vinegar and honey until honey is dissolved. Stir in onions. Let stand 15 minutes. Add olive oil, strawberries, cucumbers, feta and mint. Season lightly with salt and generously with pepper. Mix. 2 Spoon some salad mixture into centre of leaves. Sprinkle with almonds. Serve immedi- ately. Makes 12 lettuce cups TORONTO COCKTAI L This drink first appeared in Robert Vermeire’s 1922 book, Cocktails – How To Mix Them . It was called a Fernet Cockail, and underneath the recipe he wrote, “This cocktail is much appreciated by the Canadians of Toronto.” It’s strong and satiny-smooth, like an Old Fash- ioned with a bitter, minty kick. 2 oz rye or Canadian whisky, preferably Gooderham & Worts Canadian Whisky ¼ oz Fernet-Branca 1 tsp (5 mL) Demerara Syrup (recipe follows) 2 dashes Angostura bitters 1 large ice cube Orange twist 1 Pour rye, Fernet, Demerara Syrup and bit- ters into a mixing glass or cocktail shaker. Add enough ice to come above liquid. Stir until ice cold, about 30 seconds. Strain into a chilled rocks glass over 1 large ice cube. Squeeze orange twist over surface and drop into drink. Makes 1 drink

DEMERARA SYRUP Demerara is a light brown raw cane sugar that’s originally from Guyana. Made into a rich syrup, where the ratio of sugar to water is two-to-one, it adds both a deep maple-like flavour and a silky texture to boozy stirred drinks like a Sazerac or an Old Fashioned.

4 Slice baguette on a bias into twelve ½-inch (1-cm) slices. Place on heavy-duty baking tray. Broil until lightly browned, about 1½ minutes per side. 5 Rub tops of crostini with cut sides of halved garlic. Brush lightly with olive oil. Spoon toma- to mixture over crostini. Sprinkle with a little blue cheese and chives. Makes 12

⅓ cup (80 mL) water ⅔ cup (150 mL) demerara sugar

1 In a small saucepan, bring water and sugar to boil over medium heat, stirring to dissolve sugar. Remove from heat and cool completely. Transfer to glass jar with lid. Refrigerate up to 1 month. Makes ⅔ cup (150 mL) ROASTED CHERRY TOMATO & BLUE CHEESE CROSTINI This easy bruschetta takes the flavours of a steakhouse tomato salad and puts them on a piece of toast. If you want the tomatoes to retain their shape for a nicer presenta- tion, carefully transfer them with a spatula or cheese slicer to a container that will hold them in a single layer.

Twists on Tradition from page 104

APRICOT GINGER CREPES WITH CARDAMOM CREAM This is a good make-ahead recipe. Crepes can be stored in the refrigerator for up to two days, and they freeze well. Wrap in plastic and place in a freezer bag. Defrost in the refrig- erator before using. I like my crepes slightly warmed for this recipe. They can be reheated quickly in the microwave or you can reheat by dipping them in the apricot Riesling sauce just before filling. You can use other sweet wines that you may have.

1 lb (500 g) mixed cherry and grape tomatoes, halved 2 cloves garlic, minced 1 tsp (5 mL) chopped rosemary 2 tbsp (30 mL) extra virgin olive oil, plus more for crostini 1 tsp (5 mL) balsamic vinegar Salt and freshly ground pepper to taste

CREPES ⅔ cup (150 mL) all-purpose flour Pinch salt 2 eggs, lightly beaten 1 cup (250 mL) milk 2 tsp (10 mL) melted butter 2 tsp (10 mL) sugar ½ tsp (2 mL) grated lemon rind 1 tsp (5 mL) grated fresh ginger 2 tbsp (30 mL) vegetable oil FILLING & SAUCE 2 tbsp (30 mL) 35% whipping cream 1 tsp (5 mL) cardamom 2 tsp (10 mL) icing sugar 2 cups (500 mL) sliced apricots 1 cup (250 mL) late harvest Riesling Pinch of salt ⅔ cup (150 mL) mascarpone 1 tbsp (15 mL) chopped mint

1 ciabatta-style baguette 1 large garlic clove, halved

2 oz (60 g) blue cheese, crumbled 2 tbsp (30 mL) finely chopped chives 1 Preheat oven to 375°F (190°C).

2 Place tomatoes, chopped garlic, rosemary, olive oil, vinegar, salt and pepper in a mixing bowl. Mix thoroughly and transfer drained tomatoes, cut-side up, to a parchment-lined baking tray. Bake on middle rack until bub- bling and soft, 25 to 30 minutes. Remove from oven and cool completely. (Toma- toes will keep, covered and refrigerated for 3 days. Bring to room temperature before using.) 3 Preheat broiler to high.

GARNISH Mint sprigs

168  FOOD & DRI NK EARLY SUMMER 2016