LCBO Food & Drink Early Summer 2017

PARFAIT PLEASURES from page 47 MATCHA MINT PANNA COTTA PARFAIT If you have access to ceremonial grade mat- cha (available at tea stores) use it here as its colour and flavour will give you the best result. For a fancy look, set your glasses up angled on the edge of a tray before you pour in the matcha mixture. When chilled this way, the panna cotta will set at an angle giving you a lovely wedge-shaped effect. Both the panna cotta and the crumbs can be made a few days ahead of time and kept in the refrigerator un- til ready to assemble parfaits. 4 oz (125 g) plain chocolate wafer cookies, pulsed to make coarse crumbs, to yield about 1 cup (250 mL) 3 tbsp (45 mL) coconut oil 1½ cups (375 mL) whole milk, divided 1 envelope (7 g) unflavoured powdered gelatine 1 tbsp (15 mL) matcha powder ½ cup (125 mL) sugar Pinch salt 1¾ cups (425 mL) whipping cream (35%) 4 sprigs mint, each 6 inches (15 cm) 2 cups (500 mL) strawberries, hulled and thinly sliced ½ cup (125 mL) raspberries (optional) 1 cup (250 mL) whipping cream (35%) 1 tsp (5 mL) sugar 2 tbsp (30 mL) chopped roasted pistachios 1 Combine crumbs in a bowl with coconut oil and work with your fingers until the crumbs are coated. Chill. 2 Put ¼ cup (60 mL) of milk in a small bowl and sprinkle gelatine overtop. Set aside for 5 minutes or until gelatine has softened. 3 Put matcha powder in a small pot. Add ½ cup (125 mL) sugar and the salt, and whisk until fully combined. Add remaining milk to pot slowly, whisking constantly to dissolve matcha uniformly. Add 1¾ cups (425 mL) cream and whisk until combined. Place pot over medium heat and cook, whisking occa- sionally, until steaming but not boiling. Re- move from heat and add gelatine mixture, stir- ring until fully dissolved. Stir in mint sprigs. Set the base of the pan in ice water to chill. Let stand, stirring occasionally, until cooled to room temperature. Discard mint and pour matcha mixture through a fine sieve into a measuring cup with a spout. Carefully divide between 6 to 8 glasses and chill in the refrig- erator for 6 hours or until mixture is fully set.

4 Sprinkle about 2 tbsp (30 mL) of choco- late crumb mixture over matcha panna cotta. Spoon the strawberries and raspberries (if us- ing) overtop. 5 Whip 1 cup (250 mL) creamwith 1 tsp (5 mL) sugar to soft peaks. Dollop a small spoonful over each parfait and sprinkle with pistachios. Makes 6 to 8 servings WHAT TO SERVE Palladium Grappa Chardonnay & Strawberry LCBO 898635 $26.25 Buffalo Trace Kentucky Straight Bourbon Whiskey LCBO 605063 $42.95 kebabs WITH KICK! from page 86 MOROCCAN LAMB KEBABS Serve with couscous mixed with chopped dried apricots and sautéed onions or Moroc- can flat bread.

4 Transfer kebabs to a serving platter. Sprin- kle diced cucumber and pomegranate seeds over lamb and sauce, and serve together. Serves 4 WHAT TO SERVE  The Foreign Affair “The Conspiracy” VQA VINTAGES ESSENTIALS 149237 $19.95 This ripasso-method VQA red’s minty, green pepper, plum, ripe currant, dried berry and balanced tannic structure make it the perfect complement to the dish’s rich, exotic, spice-laden flavours. Rodney Strong Alexander Valley Cabernet Sauvignon LCBO 350454 $29.95 Here, the ripe tannin structure, concentrated, sweet dark berry core, herb, smoky vanilla oak, spice and cedar tones easily contend with the range of flavours and textures of the kebab. HARI SSA My favourite chili for making harissa is ancho. You could also buy ancho chili powder and use 2 tbsp (30 mL) instead of the whole chil- ies. If you want it hotter, add cayenne to taste. There are lots of good bottled harissa sauces at the supermarket level and sambal oelek works as a substitute. 1 cup (250 mL) seeded, stemmed and quartered dried ancho chilies, about 4 chilies 2 cups (500 mL) hot water 4 medium garlic cloves

LAMB 3 tbsp (45 mL) olive oil 2 tbsp (30 mL) Harissa (recipe follows) 2 tbsp (30 mL) chopped fresh mint 2 tbsp (30 mL) chopped fresh cilantro 2 lbs (1 kg) boneless lamb leg cut into 1½ inch (4 cm) pieces HARISSA SAUCE 1 cup (250 mL) diced cucumber ¼ cup (60 mL) fresh mint 2 tsp (10 mL) lemon juice Salt and freshly ground pepper to taste GARNISH 1 tbsp (15 mL) diced cucumber ½ cup (125 mL) pomegranate seeds ½ cup (125 mL) yogurt ¼ cup (60 mL) Harissa

1 tbsp (15 mL) dried mint leaves 2 tsp (10 mL) ground coriander 2 tsp (10 mL) ground caraway 1½ tsp (7 mL) ground cumin 3 tbsp (45 mL) tomato paste 2 tbsp (30 mL) olive oil Salt

1 Place chili quarters in bowl and pour hot water overtop to cover. Let sit for 30minutes or until softened. Drain through a sieve, reserv- ing about ½ cup (125 mL) of the chili soaking liquid. 2 Run food processor and add garlic cloves through the feeder tube with the machine running. Turn off machine. Add soaked chil- ies, mint, coriander, caraway and cumin. Pro- cess until pasty. Add tomato paste, olive oil, ¼ cup (60 mL) reserved chili soaking liquid and combine. Season with salt. If paste is too thick, add a little more chili soaking liquid to smooth it out. Makes about ¾ cup (175 mL)

1 Mix together the olive oil, Harissa, mint and cilantro. Toss with the lamb pieces. Leave to marinate for 30 minutes on the counter. 2 Combine cucumber with yogurt, Harissa, mint and lemon juice. Stir together and sea- son with salt and pepper. Reserve. 3 Preheat grill to high. Thread lamb onto skewers. Grill about 2 minutes each side (8 to 10 minutes in total) or until medium-rare.

140  FOOD & DRI NK EARLY SUMMER 2017