LCBO Food and Drink Early Summer 2016

The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit foodanddrink.ca. RECIPE INDEX

FENNEL , APPLE & WATERCRESS SALAD WITH MINT VINAIGRETTE This fresh-tasting salad with a hint of licorice from the fennel is the perfect accompaniment for the pork. VINAIGRETTE 1 tbsp (15 mL) apple cider vinegar ½ tsp (2 mL) Dijon mustard 3 tbsp (45 mL) olive oil Salt and freshly ground pepper 1 tbsp (15 mL) finely chopped mint 1 fennel bulb, trimmed 1 Honey Crisp or other eating apple 1 bunch watercress, tough stems removed or 3 cups (750 mL) radish sprouts 1 Whisk together vinegar and mustard. Slowly whisk in olive oil until mixture emulsifies. Sea- sonwith salt and pepper and addmint. Reserve. 2 Cut the base off the fennel bulb and cut fen- nel in half lengthwise. Using a mandolin or a very sharp knife slice fennel into thin slices, starting from the bulb end. 3 Cut apple in half and remove core. Shave or slice into thin slices. 4 Place watercress in a bowl. Add fennel and apple and toss together. Toss with vinaigrette, adding extra salt if needed. Serve with pork. Serves 6 talking tofu from page 142 that more solid tofus are harder to infuse with spices and other flavourings.    Which brings us, inevitably, to the familiar charge: tofu is almost flavourless. The plea is guilty. But plain potatoes and pasta are almost flavourless too. Like them, tofu is a blank can- vas, a foundation for a thousand different treat- ments, whether Asian or Western, traditional or modern. We live in a time of rapid social change, and many of us are looking for new ways to express ourselves through food—to reduce our meat intake, explore new cultural terrain, or contribute to a more sustainable world. As more and more people are discover- ing, tofu is a natural fit. Robert Hercz is a Toronto-based writer. He has written for The New York Times , Saturday Night , Toronto Life , Toro , Harry and other magazines.

APPETIZERS, SOUPS & SALADS Radish Carpaccio with Feta & Pumpkin Seeds 44 Tropical Fruit Salad 149 Three-Pea Salad with Shallot Champagne 154 Vinaigrette Yellow Beet Borscht 156 Pineapple Bundles with Cilantro-Lime Dip 166 Shrimp Cakes with Dill Remoulade & 166 Fennel Slaw Lettuce Cups with Strawberry-Feta Salad 168 Roasted Cherry Tomato & Blue Cheese Crostini 168 Rapini Galette 170 Garlic Scape Vichyssoise 173 Fennel, Apple & Watercress Salad 174 with Mint Vinaigrette

DESSERTS & BAKED GOODS Cherry Crisp

152 152 156 156 158 158 159 164 168 148 148 148 148 148 148 154 164 164 164 166 166 168 168 172

Lemon Verbena Ice Cream Blackberry-Cassis Gelée Limoncello Mousse Parfaits Chocolate-Sambuca Salami

Domaine de Canton and Strawberry Crème Brûlée St-Germain-Blueberry Summer Pudding

Pine Nut Tarts

Apricot Ginger Crepes with Cardamom Cream Salted Caramel Pudding

COCKTAILS & DRINKS Peach & Tangerine Splash

MAIN COURSES Early Summer Risotto with Radishes &

Simple Syrup

42

Goat Cheese Pork & Shrimp Jambalaya Toasted Cubano Sandwiches

Swirls & Sunsets

124 126 128 147

The Tropical Vineyard The Turin Sparkler The Vineyard Mojito Lemon Balm Sun Tea

French Potato Salad with Roast Pork Curried Chicken Skewers with Lime-Yogurt Dipping Sauce Fresh Tomato, Olive & Lemon Pasta Roasted Salmon with Orange, Raspberry & Arugula Salsa Seared Beef & Spinach Panzanella Salad

Cinnamon Syrup

147 147

Evergreen Simple Syrup Rum Pineapple Swizzle

148

Austin 35

with Feta Dressing “Buffalo Wing” Lobster Sandwich

Tequila & Tonic Demerara Syrup Toronto Cocktail

149 149 150 150 151 152

Queso & Chorizo Melt

Pea & Mozzarella Sandwich

Smoky Cauliflower & Piquillo Sandwich Far East Fried Chicken Sandwich

148

Provençal Pork Roast Chicken with Asparagus

154 Tarragon-Poached Chicken with Spring Roots 160 Grilled Seafood 170 Spirited Pork Belly 172

CONDIMENTS & SIDE DISHES Japanese-Inspired Rum Marinade

148 154 160 162 162 162 163 163 164 164

Smashed Sunchokes Roast Maple Radishes

Orange Carrot Vinaigrette

Pineapple Ketchup

Turkish Salsa

Apricot & Cider Mustard

Pepper Bacon Mayo Pine-Needle Honey Pine-Shoot Honey

174  FOOD & DRI NK EARLY SUMMER 2016