LCBO Food & Drink Early Summer 2017

LEMON CHIA SEED TWI STS These crunchy, lemon-flavoured cookies are made with a simple, classic and, best of all, foolproof cream cheese dough. And while lem- on is often paired with poppy seeds, why not change it up a bit with chia seeds—a healthy

SPA WATER SANGRIA To a pitcher or punch bowl, add 2 oz gin, 1 cup (250 mL) chilled green tea, 2 oz lemon juice, 4 oz elderflower liqueur or syrup, ½ cup (125 mL) chopped mint and ½ cup (125 mL) chopped basil. Add 1 cup (250 mL) sliced cucumbers and 1 lemon sliced in thin rounds. Before serving, add 1 bottle (750 mL) of chilled sparkling wine (use a dry wine like cava or, for a sweeter sangria, use a sparkling Moscato). Serve in cups with ice, distribut- ing fruit. Makes about 8 servings SEAS IDE SANGRIA To a pitcher or punch bowl, add ¾ cup (175 mL) raspberry vodka, 4 oz apricot brandy, 2 cups (500 mL) vinho verde, 2 cups (500 mL) pink lemonade and 2 tsp (10 mL) pink peppercorns. Add 1 cup (250 mL) diced watermelon and 1 cup (250 mL) fresh blueberries. Serve in cups with ice, distributing fruit. Garnish each with a small red chili pepper, sliced in the middle. The longer the chili stays in the drink, the spic- ier it will become. Makes about 8 servings MI LAN SANGRIA To a pitcher or punch bowl, add 1½ cups (375 mL) rosé wine, 4 oz Aperol, ½ cup (125 mL) Rhubarb Compote (recipe follows), ½ cup (125 mL) strawberry purée and 1½ cups (375 mL) white cranberry juice. Add ½ cup (125 mL) chopped strawberries and 1 lemon, sliced in thin rounds. Stir to mix. Before serv- ing, add 1 cup (250 mL) soda water. Serve in cups with ice, distributing fruit. Garnish each

the prepared baking sheet. Continue with the remaining strips, placing them about 1 inch (2.5 cm) apart. Chill for at least 30 minutes. 6 Place the oven rack in the middle position and preheat the oven to 350°F (180°C). 7 Bake the twists until the undersides are golden brown, about 20 minutes. Reduce the oven to 325°F (160°C), turn the twists over and continue baking just until both sides are golden brown, another 15 to 20 minutes. 8 Remove from oven and cool on a wire rack. The twists are best the day they are baked, but can be stored in an airtight container at room temperature for 1 to 2 days. Makes 28 to 30 twists $21.95 This classic lemon liqueur offers comparable lemon flavours, enough density and a refreshingly tart finish. Serve it straight from the freezer or over ice for the best effect. Martini and Rossi Asti LCBO 253948 $13.95 The lively bubbles, perfumed, sweet orange blossom and citrus tones, along with the exotic flavours and balanced acidity of this lower-alcohol alternative work together to provide the perfect harmony to these treats. COCO VIN SANGRIA To a pitcher or punch bowl, add 1 bottle (750 mL) white wine, 4 oz coconut water, 1 cup (250 mL) pear juice and 4 oz lychee juice. Stir to mix. Add 1 pear, cored and chopped, and 1 lime, chopped. Serve in cups with ice, dis- tributing fruit. Makes about 8 servings SOUTH SEAS SANGRIA To a pitcher or punch bowl, add 2 oz amber rum, 1½ cups (375 mL) red wine, 2 oz passion- fruit juice, 4 oz guava juice, ¾ cup (175 mL) mango juice, 1 oz ginger juice and 2 oz pome- granate juice. Add ½ cup (125 mL) sliced mangoes, ½ cup (125 mL) pomegranate seeds. Before serving, add 1½ cups (375 mL) ginger ale and stir to mix. Serve in cups with ice, dis- tributing fruit. Makes about 8 servings WHAT TO SERVE Rossi D’Asiago Limoncello LCBO 469643 Sangria 2.0 from page 92

addition to these sugary treats. CREAM CHEESE DOUGH 1¼ cups (310 mL) all-purpose flour

1 tbsp (15 mL) sugar ⅛ tsp (0.5 mL) salt

½ cup (125 mL) cold, unsalted butter ½ cup (125 mL) cold cream cheese FILLING

Grated zest of 2 lemons ½ cup (125 mL) sugar 1 tbsp (15 mL) chia seeds

1 For the dough, place the flour, sugar and salt in the bowl of a food processor and pro- cess to combine. Cut the butter into ¼-inch (5-mm) pieces and add to the bowl. Pulse un- til the mixture resembles coarse meal. Cut the cream cheese into pieces and add to the flour mixture. Process just until the dough clumps together and before it forms a ball. 2 Form the dough into a small flat square and wrap in plastic wrap. Refrigerate at least 2 hours or overnight. Allow to slightly soften at room temperature before rolling. (The dough can be well wrapped and frozen for up to 1 month; thaw in the refrigerator overnight) 3 For the filling, rub the lemon zest and sugar together to distribute the zest evenly. Mix in the chia seeds. 4 Line a baking sheet with parchment paper and set aside. Sprinkle the work surface with half of the lemon rind-sugar mixture. Place the dough overtop and cover with some of the re- maining sugar mixture. Roll the dough out to a rectangle of about 5 x 16 inches (13 x 40 cm) and as you’re rolling, continue sprinkling the sugar mixture on the work surface beneath the dough and on top of the dough. All of the sugar should be used up and embedded in the dough. Fold one-third of the pastry from the short end inward to the centre, then fold the other short end over that. With the “spine” of the pastry on your left and the open side on your right, roll the dough again, to a rectangle measuring 5 x 20 inches (13 x 50 cm). 5 Using a sharp knife and a single down- ward motion (or using a pizza wheel), cut the dough widthwise into ¾-inch (2-cm) strips. Working with 1 strip at a time, place hands on either end of the strip and roll in opposite directions to create a twist of dough. Place on

with a sprig of thyme. Makes about 8 servings

RHUBARB COMPOTE To a saucepan, add 2 cups (500 mL) chopped rhubarb and 1 cup (250 mL) sugar. Cover with water and bring to a boil, stirring to dissolve the sugar. Simmer for 10 to 15 minutes or until the rhubarb is soft enough to mash with a fork. Allow to cool, cover and store. Makes about 2 cups (500 mL)

152  FOOD & DRI NK EARLY SUMMER 2017