LCBO Food & Drink Early Summer 2017

New from

Salads on the side from page 117

3 In a large serving bowl, whisk together olive oil, lemon juice, lemon zest, garlic and salt. Cut remaining 3 stalks of celery in half lengthwise and thinly slice on the bias; add to bowl along with navy and soy beans. Sprinkle chives over. Slice chicken into bite-sized pieces, add to salad and gently toss to combine. 4 If using chive flowers, separate individual flowers from 4 or 5 ball-shaped heads and sprinkle over salad before serving. Serves 4

WHAT TO SERVE  Kensington Market Pils LCBO 464800, 473 mL

$2.95

CELERY, CHICKEN, CHIVE & BEAN SALAD For the longest time I didn’t think I liked bean salads, and then I tried one made with soft navy and soy beans. Now I love them, and I think you’ll love this lemony, colourful ver- sion, too. The chicken breast is brined over- night, so begin a day ahead; otherwise it’s all very easy, super-satisfying stuff that can be eaten as a main. If you have chives growing in your yard, use the flowers as a tasty garnish. 1½ cups (375 mL) buttermilk ½ white onion, thinly sliced 1 tsp (5 mL) celery salt ½ tsp (2 mL) coarsely ground black pepper 4 stalks celery, divided 2 boneless skinless chicken breasts, about 1 lb (500 g) total weight ⅓ cup (80 mL) olive oil 1 can (398 mL) navy beans, drained and rinsed 2 cups (500 mL) shelled soy beans, cooked according to package directions ½ cup (125 mL) finely chopped chives, about 1 bunch Chive flowers to garnish (optional) 1 In a medium resealable bag, combine but- termilk, onion, celery salt and pepper. Thinly slice 1 stalk of celery and add to bag along with chicken breasts. Seal and massage con- tents briefly to dissolve salt and coat chicken thoroughly. Refrigerate overnight. 2 Preheat barbecue to medium and oil grill. Remove chicken from brine, pat dry and cook for 6 to 7 minutes per side, until juices run clear or internal temperature reaches 165°F (74°C). Remove to a board and let rest while preparing remaining ingredients. ¼ cup (60 mL) lemon juice 1 tbsp (15 mL) lemon zest 1 clove garlic, finely chopped 1 tsp (5 mL) salt

 Creekside Sauvignon Blanc VQA LCBO 620724

$14.95

Mad & Noisy Lagered Ale is inspired by the Kölsch beers of Cologne, Germany. This straw-blonde ale is subtly hopped, fermented with ale yeast and then lagered cold. The result, a light-bodied brew with a delicate fruity aroma of an ale and a crisp clean finish of a lager.

all stirred up from page 55

MANHATTAN Try different bitters to transform this classic cocktail, or use half-and-half red and white vermouth to make a Perfect Manhattan. Serve it either on the rocks or straight up. 1 oz sweet (red) vermouth 2 oz rye whisky 2 dashes Angostura bitters Maraschino cherry or orange peel, for garnish 1 Measure and add the vermouth and rye to a chilled mixing glass three-quarters full of ice. Shake bitters into mixture. Stir well, tasting every 30 seconds until flavours blend. Strain into a chilled cocktail glass or into a rocks glass over ice. Garnish with a maraschino cherry or twist of orange peel. Makes 1 drink GIN MARTINI Shaking this cocktail can “bruise” gin, dulling delicate botanicals like citrus and coriander. Less vermouth makes it a Dry Martini; half- and-half red and white vermouth makes a Per- fect Martini. 2 oz gin ½ oz dry (white) vermouth Lemon peel or olive, for garnish 1 Measure and add gin and vermouth to a mixing glass three-quarters full of ice. Stir well, tasting every 30 seconds until flavours blend. Strain into a chilled cocktail glass and garnish with an olive or twist of lemon peel. Makes 1 drink

FOOD & DRI NK EARLY SUMMER 2017 147 Must be legal drinking age. Available at select LCBO outlets.