LCBO Food & Drink Early Summer 2018

EARLY SUMMER 2018

TRAVEL GUIDE 2018 / 19 PRINCE EDWARD COUNTY LAKE ERIE NORTH SHORE EMERGING REGIONS NIAGARA ESCARPMENT & TWENTY VALLEY NIAGARA-ON-THE-LAKE

TRAVEL GUIDE 2018 / 19

TG 201

PRINCE EDWARD COUNTY LAKE ERIE NORTH SHORE EMERGING REGIONS NIAGARA ESCARPMENT & TWENTY VALLEY NIAGARA-ON-THE-LAKE

PRINCE EDWARD COUN LAKE ERIE NORTH SHORE EMERGING REGIONS NIAGARA ESCARPMENT & NIAGARA-ON-THE-LAKE

winecountryontario.ca winecountryontario.ca winecountryontario.ca winecountryontario.ca

AVEL IDE / 19 Y

WENTY VALLEY

DOWNLOAD WINE COUNTRY ONTARIO’S 2018 / 2019 TRAVEL GUIDE

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TABLE OF CONTENTS

76

FEATURES

64 DINNER IN THE GARDEN By Signe Langford

82 A TASTE FOR TEQUILA By Charlene Rooke

Gather your pals and inaugurate summer on the patio with this fabulous small-plate multi-course supper.

Renowned for its role in cocktails, tequila now also occupies pride of place as a refined sipper—what to choose and how to incorporate them into your entertaining. ON THE COVER Naan Crostini with Whipped Eggplant & Crispy Chickpeas, recipe on page 120. Photography by Darren Kemper

70 FOR STARTERS By Eric Vellend

Please a crowd with a multitude of crostini small-bites that are easy to prep and make the most of seasonal ingredients.

76 SAVOURY SIPS By Christopher St. Onge

Trendy twists on classic cocktails transform sweet drinks into savoury, mixing things up to great-tasting effect.

FOOD & DRI NK EARLY SUMMER 2018 5

TABLE OF CONTENTS

DEPARTMENTS FOOD

DRINK

SEASONAL MAKING A CASE By James Chatto

BASICS MENU FOR MOM By Michelle Lucas Larving

37

29

Bottles and cans to have on hand for early summer entertaining—or for gifting with just the right add-on to give alongside. TRENDS AFTER 5 By James Chatto & Amy Rosen Nibbling on simple bites while sipping a drink turns dinner prep into civilized time for unwinding after work.

At last, a dinner menu that’s not just easy to make— kids’ help included—it’s worthy of celebrating mom!

SEASONAL CHERRIES ON TOP By Julia Aitken

45

53

Ontario sour cherries are ours to savour and are available right now—they add depth and nuance to main courses and tang to desserts.

BEER BACK TO BASICS By Tara Luxmore

FLAVOURS WHAT A CATCH! By Christopher St. Onge

97

89

The mercury is on the rise and so is our thirst for a cold one— time for a refresher on styles, temperatures, glasses, how to pour and best food matches—plus new picks for 2018.

Its season is short but its rich flavour is well worth searching out—seize the day with recipes starring fresh B.C. salmon.

ENTERTAINING PASSAGE TO INDIA By Donna Borooah

105

IN EVERY ISSUE

Hats off to Queen Victoria’s love of India and its flavours—bring on inspired grilling this May 2-4 weekend.

EDITOR’S NOTES

9

A SPLASH OF GIN Many of the ingredients that give gins their distinctive profiles add their warmth and spice to baking, so how about a Gin & Tonic cake? WHAT’S NEW A selection of products from around the world available at the LCBO and Vintages. MUST-HAVES Things we love for entertaining and around the house. TRENDSPOTTING Vegan and gluten-free substitutes are worth exploring, offering new flavours and healthier options for everyone.

11

13

18

21

RECIPE INDEX

131

SOURCE RESOURCE

131

KITCHEN ESSENTIALS The Ultimate Hamburger: Expand your skills or learn something new through cooking methods, information, recipes and tips.

132

105

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VP Marketing ..................................Kerri Dawson Editor .................................................Jody Dunn Art Directors ...................................Karen Lim, Cathy Cicchini

Senior Editor ...................................James Chatto Food Editor .......................................Lucy Waverman

Contributing Editors ....................Charlene Rooke, Kat Tancock Publication Coordinators ..........Margot Blais, Leslie Virdo Graphic Designers .........................Wincy Law, Dominique Patafio, Pat Turbach Production Manager ...................Mark Greene Production Coordinator .............Judy Haverkort Publication Assistant .................Piper MacFadyen Production Assistant ...................Everton Smith Food Stylists ....................................Eshun Mott, Christopher St. Onge, Joanne Tsakos Prop Stylists ....................................Christine Hanlon, Andrea McCrindle, Shelly Shnier Contributors ...................................Julia Aitken, Donna Borooah, Anna Kohn,

COMING NEXT ISSUE SWEET AND SAVOURY Who knew watermelon was so versatile! WHEN LIFE GIVES YOU LEMONS Make fabulous lemonade cocktails NEW SUMMER ESSENTIALS Dips, salads, butters, pickles, everything… CIDER HOUSES RULE The future of Ontario cider looks rosy

Signe Langford, Michelle Lucas Larving, Tara Luxmore, Brenda Morrison, Amy Rosen, Christopher St. Onge, Eric Vellend

Publisher ..........................................Wayne Leek

For general inquiries about Food & Drink magazine or information about LCBO products and policy please contact helloLCBO online at hellolcbo.com, or call toll-free 800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 800•361•3291. For advertising in Food & Drink magazine, please contact Keystone Media, 416•224•1500 or e-mail foodanddrink@keystonemedia.ca. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published six times a year by the Liquor Control Board of Ontario. Volume 25, Number 5. Food & Drink is printed on paper that contains 10 percent post-consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs.

Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 55 Lake Shore Boulevard East, Toronto, ON, M5E 1A4 ISSN 1195-5988

WATCH FOR THE S UMME R I S S UE OF

AVA I LABLE JUNE 27

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores.

PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. Cette publication est également disponible en français.

8  FOOD & DRI NK EARLY SUMMER 2018

EDITOR’S NOTES

It’s time to take your entertain- ing outside, and what better way to kick o the season than by gathering your BFFs for an al fresco girls’ night out? We’ve developed a small-plates, multi-course menu full of fresh fla- vours—plus a no-bake dessert—that is guaranteed to make this dinner party one to remember all summer long. Check out “Dinner in the Garden” on page 64 for inspiration.    Victoria Day is just a few weeks away! Instead of the usual burgers and salads, give your backyard BBQ some flair with the flavours of India— a favourite of this holiday’s namesake queen. Starting with a smooth golden dahl dip to a tamarind-glazed lamb main course and finishing with a refreshing orange sa ron granita, “Passage to India” on page 105 is sure to impress. If that menu feels a tad ambitious, we direct you back to the humble burger on page 132, with tips from Food Editor, Lucy Waverman, on making them the best burgers you’ve ever had!    Perhaps you’re looking for an excuse to show o all the hard work you’ve put into your garden? Consider

a backyard cocktail party. We’ve got the drinks covered in “Savoury Sips” on page 76 and we o er multiple variations on crostini appetizers in “For Starters” on page 70.    Things are really starting to come into season now, with some having very small windows of availability— so don’t miss out. Ontario sour cherries are truly treasures that are delicious in dishes both savoury and sweet, as demonstrated on page 45. They’re available in large pails at most grocers, making them ideal to stock up on and freeze for when they are out of season. Also available now and worth seeking out is B.C.Wild Salmon—you’ll be amazed by its flavour in any of the dishes starting on page 89.    And finally, don’t forget Mother’s Day on May 13. Skip the reservations and take-out this year; on page 29 we’ve got a menu that even novice cooks can master, with a little help from the kids.    There are so many reasons to celebrate this time of year; we hope you enjoy the issue—and your time outside!

PORTRAIT BY JAMES TSE

FOOD & DRI NK EARLY SUMMER

A SPLASH OF GIN BY JULIA AITKEN  •  PHOTOGRAPHY BY ROB FIOCCA

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH GIN.

GIN & TONIC BUNDT CAKE recipe on page 130

There’s a special alchemy to crafting gin. Selecting from a range of fragrant botanicals— rarefied orris root and grains of paradise; more familiar spices like anise, cinnamon, saffron and nutmeg; citrus rind and, always, juniper for its distinctive “ginny” flavour and aroma—each distiller creates a unique spirit.     Exotica aside, many of the ingredients that give fine gins their distinctive profiles are found in our kitchens where they add their warmth and spice to our favourite baking recipes. Which got us thinking….     What if we married gin and tonic, not in a glass but in a baking pan, along with some gin-friendly flavourings? The result is a special, adults-only confection that would make the perfect finale to a smart little cocktail party.     Our stunning cake features juniper for that distinctive hit of gin. There’s lime, of course (what’s a G&T with- out a twist?) and cardamom to echo the spice notes in our go-to gin. Vapour-infused in small batches, Georgian Bay Gin ( LCBO 448597, $39.95) uses hand-picked juniper from the shores of Ontario’s Georgian Bay. We love its citrus and juniper notes and hints of cardamom. It’s a Canadian classic in the making. Our Bundt cake is, too.

FOOD & DRI NK EARLY SUMMER 2018 11

WHAT’S NEW BY JULIA AITKEN  •  PHOTOGRAPHY BY ROB FIOCCA

A WORLD OF NEW PRODUCTS AT THE LCBO AND VINTAGES.

SUMMER ESSENTIAL Notes of orchard fruit, subtle hints of ginger and a citrus finish make this fresh, crisp Pinot Grigio the quintessential summer wine. And, now that it’s part of the Vintages Essentials portfolio, you’ll know it’s always available. Pour this versatile white with Indian and Thai dishes, grilled lake fish, and even apple tart, or serve as an elegant aperitif. Oyster Bay Pinot Grigio VINTAGES 326090, $19.95

ORGANIC BEAUTY El Abuelo Organic Tempranillo Monastrell Almansa LCBO 524520, $9.90 Its label celebrates the hard-working men and women who hand-pick the grapes from decades-old vines to create this organic wine from east- ern Spain. The well-priced blend is medium-bodied with juicy tannins and aromas of ripe cherries, plums and sage. Perfect for sipping on the deck, it also teams well with a char- cuterie platter or grilled red meat.

Louis Bouillot Perle d’Aurore Brut Rosé Crémant de Bourgogne VINTAGES ESSENTIALS 48793, $21.95 FRENCH TOAST

Prettily pink both inside and out, this bubbly is a delight. The blend of Pinot Noir, Gamay and Chardonnay—all from Burgundy terroirs—offers a delicate, creamy mousse and aromas of raspberry and redcurrant. Crisp on the palate with citrus notes and a fruity finish, it’s sure to add pizzazz to any summer celebration.

FOOD & DRI NK EARLY SUMMER 2018 13

WHAT ’ S NEW

WHEN BITTER IS BEST

Martini Riserva Bitter LCBO 548966, $25.95

Inspired by an original recipe created by Martini founder Luigi Rossi in 1872, this brand-new prod- uct uses three rare botanicals—saffron, angostura and columba—to create a richly complex bitter aperitivo. Aromatic and mouth-filling, Martini Riserva Bitter is specially blended to make the best-ever Negroni but is also excellent poured over ice or topped up with tonic.

HERE COMES THE SUN G. Marquis Sauvignon Blanc VQA The Red Line LCBO 556894, $13.95

Muskoka Brewery Cool as Cuke Pale Ale LCBO 553958, 4 pk, $12.95 JUST CHILLIN’

Niagara producer G. Marquis has a new, great-value addition to its Red Line collection. It’s ideal for your first alfresco lunch of the season, especially if smoked salmon and herbed chèvre are on the menu. The wine is fresh and tangy, and you’ll love its intense aromas of lime, grapefruit and goose- berry and its bright citrusy flavours.

This award-winning ale (it won gold at the 2017 U.S. Open Beer Champion- ships) was such a popular feature of Muskoka Brewery’s Summer Survival Pack last year, it’s now available as a four-pack. Featuring Ontario-grown hops, a touch of lemon grass and four percent real cucumber juice, the brew offers zesty refreshment with a hit of citrus and fresh cucumber.

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WHAT ’ S NEW

AUSTRALIAN THOROUGHBRED

Rymill Coonawarra The Yearling Sauvignon Blanc LCBO 544098, $13.95 Rymill Coonawarra was founded by Australian show-jumper Peter Riddoch Rymill, and the winery’s spirited labels reflect his equestrian background. As its name suggests, this outstanding white is designed to be enjoyed young, and it’s a bargain to boot. The vibrant palate is loaded with citrus and tropical fruit, making it a natural with shrimp or crab.

A LIGHT DELIGHT

Containing no sugar, sweeteners or artificial ingre- dients, Canadian-made SoCIAL Lite ready-to-drink cocktails check a lot of boxes—and pack a punch of flavour. This vodka-soda combo is lightly carbonated and vibrant with the taste of lemon, cucumber and mint. At only 80 calories per can, it’s the perfect summer sipper and pairs well, too, with spicy food. SoCIAL Lite Lemon Cucumber Mint LCBO 553222, 4 pk, $9.95

HISTORY IN THE MAKING Nolet’s Dry Gin LCBO 549899, $69.95 The Nolet family distillery dates from 1691, and Carl Jr. and Bob Nolet are the 11th generation tasked with creating fine Dutch gins. This one—available mid- June—is crafted from their father Carolus’s recipe and features three signature botanicals—peach, rasp- berry and Turkish rose—that are individually macerated then dis- tilled to give the gin its distinctive aroma and fresh flavour.

16  FOOD & DRI NK EARLY SUMMER 2018

FRAGRANT, CONTINUOUS BLOOMS,

At Last¨ Rose:

LOW MAINTENANCE AND DISEASE RESISTANT

Before they reach your garden, our owering shrubs undergo years of trials and testing for color, fragrance, quantity of blooms, foliage, and ability to thrive with ease. Only a few prove they’re worthy of the #1 plant brand.

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FROM FINDS YOU’LL USE ONCE TO ITEMS DESIGNED TO LAST A LIFETIME, HERE ARE SOME GREAT IDEAS FOR SUMMER. MUST HAVES BY BRENDA MORRISON • PHOTOGRAPHY BY VINCE NOGUCHI

MADE FOR GIN Sun-drenched days call for Gin & Tonics. Be sure to serve them in a proper gin glass—distinguished by its balloon-shape bowl (for proper enjoyment of gin’s aromatic botanicals and room for plenty of ice) atop a sturdy stem. These mouth-blown LSA International Gin Balloon Glasses ($65, set of 2) are available at thebay.ca and Bergo Designs, Toronto (416•861•1821, bergo.ca)

COOLING STATION Designed for indoor and outdoor use, the Final Touch Beverage Bin and Stand ($398) is a smart investment for any frequent entertainer. The double-wall construction keeps ice frozen longer without condensation on the exterior. Available at Yonge Street Winery, Aurora (905•841•5552, yongestreetwinery.com).

FAN-TASTIC! Being an exceptional host or hostess requires paying attention to the smallest of details, including keeping guests comfortable in the heat. Be prepared with a supply of Splash of Colour Paddle Hand Fans ($10.98 each) to place on chairs or at place settings. Available at TOWN, Toronto (647•748•8696, townthestore.com).

KITCHEN GARDEN For grow-it-yourselfers, garden kits by Plant Theatre, including Psychedelic Salad, Gourmet Flower and Cocktail Garden (from $19.99 each, amazon.ca), feature everything needed to grow a curated collection of edible plants and fresh herbs. A great gift for any green thumb!

MOON LIGHT For modern minimalists, the Fatboy Bolleke ($149, 20 cm in diameter) is cordless and rechargeable, with three brightness settings lasting up to 24 hours on a single charge. Made of soft silicone rubber, this portable light can be hung anywhere from backyards to bunkies. Choose from four loop colours, available at Bradshaws, Stratford (844•271•6281, bradshawscanada.com).

PILLOW TALK Toronto-based Vintage Map Co. sources antique maps to create unique, decorative—and patriotic— pillows ($69.99, vintagemapco.com). Choose from their ever-expanding collection including Mus- koka Lakes, Georgian Bay, Prince Edward County and other once-remote regions in Ontario and across Canada. Perfect for marking your territory on a favourite chair at the cottage!

PETAL PUSHERS

A picture-perfect alterna- tive to classic confetti, the Petal Pop ($14 each, ladyhayes.com) is filled with a gorgeous mix of sun-dried rose petals and gold confetti glitter. Simply remove the cap, then push and pop!

FOOD & DRI NK EARLY SUMMER

UNSWEETENED

NATURALLY FLAVOURED

LOW SODIUM

ZERO CALORIES

† See coupon inside specially-marked 12 packs, while supplies last. *Trademark of Canada Dry Mott’s Inc.

TREND SPOTTING BY ERIC VELLEND  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

The next time you cook off a batch of chickpeas, don’t throw out the cooking water! Called “aquafaba,” this complex, slightly viscous liquid has many fabulous uses. Aquafaba’s ability to hold foam when whipped has made it the darling of the vegan kitchen, where it’s used as an egg white substitute in everything from meringues to frostings, even mayonnaise. One of the simplest applications is in cocktails, where it masterfully mimics an egg white with a handsome lid of foam and a smooth, creamy texture. Experience aquafaba’s magic in our Vegan Clover Club (recipe on page 126). AQUA- FABULOUS

You don’t need dietary restrictions to enjoy vegan or gluten-free substitutes. From alternative products to clever hacks, they offer new flavours and healthier options for everyone.

FOOD & DRI NK EARLY SUMMER 2018 21

TREND SPOTT ING

For every animal-based flavour booster, there is a vegan equivalent. VEGAN UMAMI

sowing your OATS

Nutritional yeast is a deactivated yeast with a nutty, cheesy flavour that makes it a good substitute for Parmesan. While it’s hard to replace the funk of fish sauce, light Japanese soy Instead of anchovy paste, miso will give soups, stews and sauces a similar depth of flavour. It’s the secret ingredient of the vegan kitchen. sauce (usukushi) is a good plant-based alternative to the salty seasoning. Vegan Worcestershire sauce— The Wizard’s is a good brand—gives you the tangy, savoury, spiced flavour of the original but without the anchovies.

Far from a one-hit wonder, oats have burst out of the breakfast bowl into a wide variety of vegan and gluten-free foods. They are soaked, blended and strained to make oat milk or cream—the latter is used in Oat + Mill’s (oatandmill.com) divine non-dairy ice creams. Oats are also ground into flour, lending it more fat, fibre, protein and calcium than standard white wheat flour. Due to cross contamination, if you’re a celiac, oat flour must be certified to be 100-percent gluten-free, but otherwise any oat flour will do. Try it in pancakes, quick breads or our Gluten-Free Chocolate Chip Cookies (recipe on page 126).

makin’ bacon There are many vegan-friendly bacon substitutes on the market made with everything from tempeh to seitan to coconut. Some of the tastiest “fake-on” can be made right at home with nothing more than an eggplant and a few pantry items. Sliced thin on a mandoline, brushed with a simple marinade, and baked in a low oven, the humble vegetable is transformed into crisp, chewy, sweet and smoky rashers to serve with eggs or atop salads and sandwiches. You certainly don’t have to be a vegetarian to enjoy our Eggplant “Bacon” (recipe on page 125).

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THE KEY TO CRAFTING AWARD-WINNING WINES?

SAUVIGNON BLANC 750mL SAVE $ 1 $11.95 NOW $10.95

SHIRAZ CABERNET 3L SAVE $ 2 $39.95 NOW $37.95

LCBO #468876

LCBO #558841

THE SECRET IS IN THE CELLAR.

blackcellar.com

@blackcellarwine

LIMITED TIME OFFER AVAILABLE APRIL 30, 2018 TO MAY 27, 2018. WHILE SUPPLIES LAST. ENJOY RESPONSIBLY.

TREND SPOTT ING

THE RIGHT MYLK FOR THE JOB

Whether you pour it over your cereal or use it to bake, non-dairy “milks” are not created equal. Here’s a handy guide to finding the right mylk for your needs. Cashew (c, s, ce, co, b, d)

Soy (c, s, ce, co, b, d) Almond (c, s, ce, b, d) Coconut (c, s, ce, co, b, d)

Hemp (co, b) Rice (c, ce, d)

c – coffee; s – smoothies; ce – cereal; co – cooking; b – baking; d – desserts

➤ Infuse vegetable stock with dried porcini as a beef broth substitute in soups and stews. ➤ Soak and finely chop dried shiitake mushrooms to replace ground meat in pasta sauce or sloppy joes. ➤ Roast or grill whole portobello caps then slice and use like steak in tacos, sandwiches and burritos. MIGHTY MUSHROOMS The chewy texture and deep flavour of mush- rooms make them a great stand-in for meat. Here are some ideas for vegan fun with fungi.

Don’t Butter Me Up Here are three ways to make life better without butter. 1 Butter Substitutes — Margarine is often used to replace butter; make sure it’s non-dairy, as many brands contain milk ingredients. There are also vegan butter replacements on the market—Earth Balance is a popular brand. 2 Coconut oil — Like butter, virgin coconut oil is solid at room temperature and can be used as a one-to-one substitute for butter in baking. It’s also terrific for frying pancakes or French toast, and it’s an excellent moisturizer to boot! 3 Avocado — A perfectly ripe avocado smeared onto crusty baguette masterfully mimics butter’s rich, silky appeal as a spread. A sprinkle of coarse sea salt will up the ante with its salty pop.

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The antipasto on top.

PC ® Black Label Caponata Eggplant Antipasto is superb. Made in Italy with tender eggplant, black olives and capers in a tangy, rich tomato sauce, it’s a finishing touch that takes any sandwich to the next level.

Find more ways to play at pc.ca/blacklabel

START

1

CHOOSE your base

CIABATTA BAGUETTE

LETTUCE CUP

SOURDOUGH BREAD

2

Choose your filling

ITALIAN • Sliced hard-cooked eggs • Prosciutto

GRILLED CHICKEN • Sliced grilled herb- marinated chicken

VEGGIE • Grilled corn kernels • Grilled sliced zucchini • Grilled sweet red pepper

3

CHOOSE your cheese

• Grated PC ® Black Label Aged 36 Months Parmigiano Reggiano • Mascarpone

• PC ® Black Label Crema Di Burrata Soft Unripened Cheese

• Sliced PC ® Black Label Jura Montagne Hard Ripened Cheese Aged 10 Months

4

CHOOSE YOUR EXTRAS

BOLD • PC ® Black Label Basil Pesto • PC ® Black Label

FRESH • Thinly sliced plum tomatoes • Thinly sliced red onion • Baby arugula • Chopped fresh basil

SPICY • PC ® Black Label Spicy Horseradish Prepared Mustard • PC ® Black Label Grilled and Marinated Artichoke Halves

Peperoncini Chopped Hot Chili Peppers in Oil

5

TOP IT OFF

PC ® BLACK LABEL CAPONATA EGGPLANT ANTIPASTO

#PlayWithYourFood

FOOD  BASICS FOR MOM Menu FOR NOVICE COOKS (WITH A LITTLE HELP FROM THE KIDS), WE’VE PUT TOGETHER A DINNER MENU THAT’S NOT JUST EASY TO MAKE — IT’S WORTHY OF CELEBRATING MOM! BY MICHELLE LUCAS LARVING  •  PHOTOGRAPHY BY ROB FIOCCA

ELDERFLOWER-APPLE Sparkler recipe on page 128

SEE SOURCE RESOURCE

FOOD & DRI NK EARLY SUMMER 2018 29

BASICS  MENU FOR MOM

Spring Salad WITH ASPARAGUS, RADISH & BURRATA CHEESE

The bright, fresh flavours of early summer are the focus of this impressive salad that’s incred- ibly easy to make. Kids can help out by arrang- ing the vegetables on a platter, shaking the dressing in a jar and tearing the burrata into pieces. Don’t worry about it being assembled neatly and tidily; this salad is perfectly gor- geous even when it’s messy.

1 lb (500 g) asparagus 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) lemon juice ½ tsp (2 mL) grated lemon zest ½ tsp (2 mL) Dijon mustard Salt and freshly ground pepper 4 oz (125 g) radishes, thinly sliced, about 4 radishes 1 ball burrata cheese, about ½ lb (250 g), drained 1 Bring a large pot of salted water to a boil. Trim tough ends off asparagus and dis- card. Peel the bottom half of the asparagus. Drop spears into the boiling water and cook for 2 minutes until crisp-tender. Remove and im- mediately plunge into an ice water bath to chill completely. 2 To make the dressing, into a Mason jar add the olive oil, lemon juice, zest and mustard; seal with the lid and shake until combined. Season with salt and pepper.

3 Arrange asparagus and two-thirds of radishes on a platter. Drizzle with half of the dressing. Tear burrata into large pieces and arrange overtop. Top with remaining radishes and dressing. Season with additional freshly ground pepper. Serves 4

WHAT TO SERVE Guy Saget Sancerre Blanc LCBO 319657, $31.95 Winzer Krems Grüner Veltliner 13 LCBO 375022, $12.95

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WE DIDN’T INVENT THE SUMMER COCKTAIL

The perfect summer cocktail starts with Patrón. Handcrafted in small batches using 100% Weber Blue Agave, the signature smooth taste of Patrón will elevate all your favorite drinks this season. We didn’t invent the summer cocktail,

WE JUST PERFECTED IT.

PATRÓN REPOSADO PALOMA

The perfect way to enjoy Patrón is responsibly. ©2018 Handcrafted and imported exclusively from Mexico by Patrón Spirits International AG, Schaffhausen, Switzerland, 40% abv.

For this recipe and others visit patrontequila.com/cocktails

BASICS  MENU FOR MOM

Roast Chicken WITH FINGERLING POTATOES & SALSAVERDE 1 tbsp (15 mL) lemon juice 1 small garlic clove, minced Salt and freshly ground pepper

5 Roast in centre of preheated oven for 50 min- utes to 1 hour, until chicken is cooked through and internal temperature reads 165°F (74°C). Transfer potatoes to a serving dish and let chicken rest for 20 minutes before carving. 6 For the salsa verde, add olive oil, parsley, mint, lemon juice and garlic into a small bowl and stir until combined. Season with salt and fresh pepper. Serve alongside chicken and

The key to this extra-crispy chicken is roasting it in a preheated cast-iron pan, allowing the skin to crisp up on both the top and bottom while keeping the meat wonderfully juicy in- side. The whole dish is elevated with a vibrant salsa verde that is to be generously spooned overtop.

1 Preheat oven to 400°F (200°C). 2 In a large bowl, toss potatoes with 1 tbsp (15 mL) olive oil. Season with salt and pepper. 3 Pat chicken dry with kitchen towel. Gener- ously season cavity of chicken with salt and pepper. Stuff with garlic and thyme sprigs. Generously sprinkle outside of chicken with salt and pepper. 4 Heat a 12-inch (30-cm) cast iron frying pan over medium heat and add remaining 1 tbsp (15 mL) olive oil. Place whole chicken, breast- side up, in the centre of the pan. Brush evenly with melted butter. Arrange potatoes around the chicken.

2 lbs (1 kg) fingerling potatoes 2 tbsp (30 mL) olive oil, divided Salt and freshly ground pepper

potatoes. Serves 4

1 whole chicken, 3 to 3½ lbs (1.5 to 1.75 kg) 1 head garlic, sliced horizontally in half 4 sprigs thyme 3 tbsp (45 mL) butter, melted SALSA VERDE ½ cup (125 mL) extra virgin olive oil ½ cup (125 mL) finely chopped parsley 2 tbsp (30 mL) finely chopped mint

WHAT TO SERVE Chivite Gran Feudo Rosé LCBO 165845, $11.95 Creekside Sauvignon Blanc VQA LCBO 620724, $14.95

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WHERE THE WORLD COMES TO

JULY 20-22

ONE EXCEPTIONAL WEEKEND 63 winemakers I 10 countries I 165 wines I 20+ events Look for Pinot Noir, Cabernet Franc and Gamay at select events.

BASICS  MENU FOR MOM

The tartness of fresh rhubarb is a natural pair- ing with the sweet notes of almond in this sim- ple but beautiful cake. The use of cold cream cheese in the frosting allows for a stiffer tex- ture, making it easier for kids and adults alike to frost and decorate as desired Almond -Rhubar b Cake WITH CREAM CHEESE FROSTING Coloured sugars, glitter flakes or sprinkles, optional 1 Arrange oven rack at centre of oven. Preheat to 350°F (180°C). until very pale and fluffy, 5 minutes. Add cream cheese and beat on medium-high just until combined, 30 seconds.

6 When cakes are completely cool, set 1 cake on a cake plate. Spoon just enough frosting to cover with a thin layer. Evenly spread to the edge. Stack with remaining cake to make another layer, then continue with remaining frosting, spreading all around top and sides to cover. Cake can be chilled up to 2 days ahead of serving. Serves 6 to 8 TIP  Cake can be baked as cupcakes by spooning batter into two 12-cup muffin pans that have been lined with cupcake papers. Bake in centre of 350°F (180°C) oven, 18 to 20 minutes. Cool completely before frosting and decorating. Makes 21 cupcakes.

2 Lightly butter two 8-inch (2-L) metal cake pans. Line bottoms with parchment. Dust with flour. Set aside. 3 In a medium bowl, whisk together flour, bak- ing powder and salt. Remove 1 tbsp (15 mL) flour mixture and toss with rhubarb in a small bowl. Using a stand mixer, beat sugar and but- ter on medium speed until light, 1 minute. Add eggs, 1 at a time, just until combined, scraping down sides if needed. Add almond and vanilla extracts. Add flour mixture into butter mixture in 3 parts, alternating with milk in 2 parts. Add rhubarb. Scrape batter into prepared pans; smooth top. 4 Bake in centre of oven until a tester inserted into the centre of cakes comes out clean, 35 to 40 minutes. Transfer to a wire rack and let cool, 10 minutes. Turn out onto rack, remove parchment and let cool completely, 1 hour. 5 Meanwhile, prepare frosting. Using a stand mixer, combine icing sugar with butter, milk and vanilla. Beat on low until combined, 1 min- ute. Increase speed to medium-high and beat

CAKE 3¼ cups (810 mL) all-purpose flour 2½ tsp (12 mL) baking powder ½ tsp (2 mL) salt 1½ cups (375 mL) thinly sliced rhubarb, about ⅓ lb (165 g) 1¼ cups (310 mL) granulated sugar 1 cup (250 mL) unsalted butter, at room temperature 3 eggs

2 tsp (10 mL) almond extract 1 tsp (5 mL) vanilla extract 1½ cups (375 mL) whole milk FROSTING

3½ cups (875 mL) icing sugar ¾ cup (175 mL) unsalted butter, at room temperature 1 tbsp (15 mL) whole milk 1 vanilla bean, scraped 1 block (250 g) cream cheese, cold and cut crosswise in half

WHAT TO SERVE Henry of Pelham Cabernet Icewine VINTAGES 672402, 200 mL, $39.95 Disaronno Originale Amaretto LCBO 2253, $30.20

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Always a fresh gift idea.

LCBO gift cards are available in store and online at LCBO.com/giftcards. Shipping is free when you order online!

Scan QR code to order gift cards online. Free shipping and handling on all online gift card orders. Offer valid April 30, 2018 to July 22, 2018. Purchase online at lcbo.com/giftcardsonline or at LCBO stores and select retailers. Gift cards are available in denominations between $25 and $500.

B R I N G O U T Y O U R

CRAFTY SIDE

F I N A L T O U C H ®

F I N A L T O U C H ®

F I N A L T O U C H ®

COPA DE BALON GIN GLASSES

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D U R A S H E I L D T M L E A D  F R E E C R Y S T A L

Craft Beer Glasses: Help bring out the colour, aroma, carbonation and palate / body of craft beers with this glass. The V-shaped bowl provides enhanced aromas and the flared rim contours perfectly to the lips enhancing flavours. For increased stability, the stem plus base, have been made extra-large and bold. The unique shape and capacity of these glasses allow plenty of room for a generous head of foam. Copa de Balon Gin Glasses: Enjoy your hand-crafted gin cocktails from this iconic“Copa de Balon“ styled glass. The large balloon shaped bowl helps to trap aromas for improved taste. The capacity of the glass is designed to comfortably hold a large 13 oz / 400 ml cocktail with plenty of room for ice to help keep things chilled. DuraSheild TM lead-free crystal is reinforced withTitanium for increased durability & to help resist chips or scratches. Hard Cider Beer Glasses: Finally, a glass specifically designed for the enjoyment of hard ciders! The V-shaped bowl provides enhanced aromas and the flared rim contours perfectly to the lips enhancing flavours. For increased stability,

the stem plus base, have been made extra-large and bold. The unique shape of these glasses helps to visibly distinguish hard ciders from other beverages.

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W W W . A L WAY S F I N A L T O U C H . C O M

DRINK  SEASONAL

Making A CASE TAKE THE GUESSWORK OUT OF CHOOSING WHAT PRODUCTS TO HAVE ON HAND THIS TIME OF YEAR: FOR GIFTS, A POST-GARDENING SIP, THE FIRST BACKYARD BBQ OR ANY OTHER OCCASION. BY JAMES CHATTO PHOTOGRAPHY BY ROB FIOCCA Be prepared! That’s my motto this sum- mer. Hence this mixed case of more than just vino. We have sophisticated wines and simpler ones, too, two versatile beers and two cocktails that are ready to pour. There’s even a couple of things you can’t drink—though they do fall into the larger game plan as excellent gifts if someone suddenly announces that it’s their birth- day. It’s good to try fresh experiences and I hope some of these choices are new to you and that they meet with your approval. Let the summer begin!

SEE SOURCE RESOURCE

FOOD & DRI NK EARLY SUMMER 2018 37

GRANGE OF PRINCE EDWARD ALMANAC WHITE VQA LCBO 516575, $19.20 Owner-winemaker Caroline Granger takes Chardonnay, Riesling and Pinot Gris from her Lister Well vineyard and blends them into a seamless, very dry white wine. Apple, citrus and stone fruits are there on the nose but it’s the laser acidity and minerality that shine through. Chablis lovers will coo over this one. Perfect WITH OYSTERS A crisp, mineraly white blend from the heart of Prince Edward County

1

Pop THAT CORK!

13TH STREET CUVÉE ROSÉ BRUT VQA VINTAGES ESSENTIALS 147504, $27.95 One of Niagara’s most accomplished sparklers, this pink blend of 71% Pinot Noir and 29% Chardonnay has a gor- geous nose of strawberry and rhubarb pie. Berries and biscuits carry onto the palate and into the long finish. Dry but not too dry, with useful acidity, it’s substantial enough to pair with charcuterie or grilled salmon. Bubbly rosé for celebratory occasions and for the dinner table

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MARCHESI DI BAROLO GAVI DI GAVI VINTAGES 155382, $21.95 A sophisticated Italian to serve or take as a host gift A Dinner Party WHITE

The renowned Piedmontese white (made from Cortese grapes) brings gifts of yellow apple, almonds and white flowers, but there’s a flinty heart lurking behind them. Which makes it all the more interesting, of course, as does the decent acidity and alcohol which makes it such a great choice for pasta with clams or grilled octopus.

13TH STREET PHOTO BY VINCE NOGUCHI

SEASONAL  MAKING A CASE

5 For CRYSTAL CLEAR ICE PEAK CLEAR ICE MOLD crateandbarrel.com, $49.95 A flawless ice cube for the cocktail and spirit enthusiast True cocktail lovers understand the importance of flawless ice. This clever mould produces one extra-large, perfectly clear ice cube, using an insulated sleeve that makes the ice form from the top down, banishing any bubbles or impurities to the base of the mould. You’ll never be satisfied with regular ice again!

BLACK FOREST CUVÉE NOIR LCBO 538975, $9.95 Warm-Weather RED Red wine lovers need not feel forgotten this summer German reds have always been rarities in Ontario but this modern blend from Baden, the country’s southernmost wine region, has a place on your patio. Fruit-forward and uncomplicated, it offers blackberry and mulberry flavours and benefits from a slight chilling in an ice bucket to keep everything fresh. Great with charcuterie!

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ALAMOS MALBEC LCBO 295139, $15.95 Mendoza’s renowned winemaking Catena family has owned these vineyards for more than a century and they know how to conjure flavours of cherry, blackberry and a hint of green pepper from their grapes. This is an elegant, well-balanced Malbec to match with meat rubbed with herbs, not smothered in sticky barbecue sauce. Malbec for THE BARBECUE Grilled steak or chicken? Argentina provides the wine you need

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PEAK CLEAR ICE MOLD PHOTO BY VINCE NOGUCHI

FOOD & DRI NK EARLY SUMMER 2018 39

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SEASONAL  MAKING A CASE

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PALM BAY MIMOSA BLOOD ORANGE & MANGO LCBO 555904, 473 mL, $3.10 Ready To Drink WITH BRUNCH When you want to keep things simple

a gorgeous BOTTLED COCKTAIL

If your brunch menu includes fresh fruit and some fairly light- weight quiche, this is a quick-and-easy accompaniment. At 6% alcohol by volume (ABV) it won’t rock the boat and while the orange and mango flavours are present and correct they aren’t too sweet or obvious. Palate-cleansing fizz is always welcome when there are eggs on the plate. Serve it very cold.

Rich, spicy and extremely delicious

BARCHEF PROJECT THE TOASTED OLD FASHIONED LCBO 546994, 375 mL, $24.95 Master mixologist Frankie Solarik of BarChef in Toronto has collaborated with Stalk & Barrel Whisky to create a most sophisticated ready-to-drink cocktail. Hand-toasted chamomile is one of many exotic spices Solarik blends with the whisky and a dash of maple syrup, all coming together in a profound, complex, richly spiced little masterpiece.

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BENCH BREWING BALL’S FALLS SESSION IPA  LCBO 481515, 473 mL, $2.95 From Beamsville, in the heart of Niagara’s wine country, comes a tasty IPA with real personality. Hop-generated grapefruit and citrus flavours abound and there’s a hint of pine in the long finish. It’s bitter but not aggressively so, making it a good palate-cleansing match for burgers, hot dogs and meat off the barbecue. A Fine SESSION ALE Fruity, hoppy and refreshing, a great beer for the BBQ!

BARCHEF PHOTO BY VINCE NOGUCHI

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DISCOVER OUR

CLASSIC AUSTRALIAN

SHIRAZ

WAKEFIELD ESTATE SHIRAZ 2016

With the first planting of our vineyards in 1969, we set out on a journey to create authentic estate grown wines in Australia’s pristine Clare Valley to rival the world’s best. Every bottle is still crafted at the family estate with the same care and attention as that very first vintage.

GOLD SAN DIEGO INT. WINE & SPIRITS CHALLENGE 2017

GOLD

GOLD

CONCOURS MONDIAL DE BRUXELLES

CRITICS CHALLENGE INT. WINE COMPETITION 2017

2017

Available at the LCBO $18.95*

Vintages Essentials #943787 $3.00 LTO between May 28 and June 24, 2018, while quantities last. * Price subject to change without notice.

www.wakefieldwines.com

SEASONAL  MAKING A CASE

Drink It ALL SUMMER LONG Crisp, creamy, easy-drinking—perfect for a party!

MAD & NOISY LAGERED ALE LCBO 512947, 473 mL, $3.00 Brew a beer with ale yeasts for fruitiness then cold-store it like lager and you get lagered ale, a style of beer with mild fruity esters, a creamy middle and a crisp, clean finish. Sounds ideal, eh? Inspired by German

kölsch beers, this brew from Creemore Springs will satisfy both ale and lager fans—a handy thing to have around.

RIEDEL WINE TASTING GIFT SET yongestreetwinery.com, $59.80 A gift FOR THE WINE LOVER A set of five different wine glasses to enhance wine appreciation

An ideal present for someone just get- ting into wine, this set of Riedel glasses lets different varietals show their abso- lute best. Specifically designed for Chardonnay, Riesling/Sauvignon Blanc, Syrah/Shiraz, Cabernet/Merlot and Pinot/ Nebbiolo, each glass is silkscreened with its varietal at the base and is dish- washer safe.

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P ink FOR THE PICNIC Keep things light with a sophisticated rosé

JOSH CELLARS ROSÉ LCBO 539312, $17.95 Off-dry, easy-drinking but still elegant, this juicy rosé is a blend of Barbera, Muscat and Syrah from various parts of California. With strawberry, lemon and cranberry notes it has enough acidity to work well with fresh cheeses, summer salads and seafood—the perfect wine to put in the cooler and take on a picnic or enjoy as an aperitif.

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FIND US IN THE CIDER AISLE.

*MUST BE LEGAL DRINKING AGE. PLEASE ENJOY STRONGBOW APPLE CIDERS RESPONSIBLY. CONTAINS THE JUICE ONLY OF ONE MEDIUM SIZED APPLE; PRESSED AND FERMENTED TO MAKE OUR REFRESHING STRONGBOW ORIGINAL DRY CIDER.

FOOD  SEASONAL

Cherries on top

BY JULIA AITKEN  •  PHOTOGRAPHY BY DARREN KEMPER

SHORT BUT SWEET, THE WINDOW OF TIME WHEN ONTARIO SOUR CHERRIES ARE OURS TO SAVOUR SHOULD NOT BE MISSED — THEY LEND SPECTACULAR DEPTH AND NUANCE TO MAIN COURSES AND TANG TO DESSERTS.

black forest sundaes recipe on page 126

FOOD & DRI NK EARLY SUMMER 2018 45

SEASONAL  CHERRIES ON TOP

Ontario red tart (a.k.a. sour) cherries are delicate little things, their shelf life all too brief. Luckily for us, each summer—around June or July—cherry farmers process the fruit and pack them in pails ready to use in a bunch of fresh-tasting ways. Life really is a bowl of cherries.

Flavour Matches We find sour cherries so flavourful that they don’t need much adorn- ment, but certain ingredients team with them particularly well:

Buy & Store ➤ Look for 10-lb (4.5-kg) pails of pitted tart (sour) cherries in your supermar- ket’s refrigerator or freezer, and don’t be daunted by the size of the pail. ➤ Use a slotted spoon to scoop out the cherries, measuring them into freezer bags in usable quantities. Six cups (1.5 L) fill a pie but you may want to pack some cherries in smaller amounts for other recipes. ➤ If the cherries are frozen, thaw the pail on the countertop just until you can easily scoop the fruit. ➤ Seal each bag of cherries tightly, squeezing out as much air as possible, label then freeze for up to one year.

➤ almond liqueur ➤ almonds ➤ anise ➤ cinnamon ➤ cream cheese ➤ dark chocolate ➤ five-spice powder ➤ hazelnuts ➤ kirsch ➤ lemon ➤ orange ➤ orange liqueur ➤ pistachios ➤ port ➤ rum ➤ sour cream ➤ vanilla ➤ white chocolate

➤ Thaw the cherries before using, then drain well. It’s wise to check for the odd pit by squeezing the cherries gently with your fingers before adding them to a recipe. ➤ If you’re lucky enough to find fresh sour cherries, buy bright red fruit that’s firm and plump. Refrigerate them for up to five days, without washing. Rinse and pit the delicate cherries just be- fore using. ➤ To freeze fresh sour cherries, pit them then spread out on a large, rimmed baking sheet. Freeze until firm, then pack in freezer bags and store as for cherries from a pail.

IMAGE OF CHERRIES: ©iSTOCK.COM/ANNA1311

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FOOD  SEASONAL

SOUR CHERRY CLAFOUTIS recipe on page 128

FOOD & DRI NK EARLY SUMMER 2018 47

SEASONAL  CHERRIES ON TOP

3 In a large bowl, toss together watercress, arugula, sprouts and celery. Add enough vin- aigrette to coat greens and toss gently. 4 Heap dressed greens on a large platter, or divide among 4 or 6 dinner plates. Top greens with trout and cherries, arranging them artfully. 5 Spoon dollops of horseradish crème fraîche on top of salad. Scatter salad with hazelnuts and capers. Serve at once. Serves 4 to 6

Kosher salt and freshly ground black pepper to taste 2 cups (500 mL) lightly packed de-stemmed watercress, washed and dried 2 cups (500 mL) lightly packed arugula, washed and dried 2 cups (500 mL) microgreen sprouts, washed and dried 1 cup (250 mL) very thinly sliced celery 12 oz (375 g) boneless, skinless smoked trout fillets, torn into chunks 1 cup (250 mL) well-drained pitted red tart (sour) cherries ¼ cup (60 mL) toasted, skinned hazelnuts, coarsely chopped 2 tbsp (30 mL) drained and rinsed capers 1 For horseradish crème fraîche, whisk togeth- er crème fraîche, chives, olive oil, horseradish and honey in a small bowl. Whisk in salt and pepper to taste. Refrigerate until ready to serve. 2 For salad, whisk together oil, vinegar, may- onnaise, Dijon, honey and salt and pepper to taste in a small bowl to make a vinaigrette.

The tang of tart cherries marries perfectly with rich-tasting smoked trout in this main-course salad. And, the cherries look darn pretty too. We like a combo of watercress, arugula and microgreen sprouts, but feel free to change up the greens depending on what’s freshest and best at your store or farmers’ market. HORSERADISH CRÈME FRAÎCHE ⅓ cup (80 mL) crème fraîche 2 tbsp (30 mL) finely chopped fresh chives 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) well-drained hot prepared horseradish 1 tsp (5 mL) honey Kosher salt and freshly ground black pepper to taste SALAD 3 tbsp (45 mL) olive oil 1 tbsp (15 mL) cider vinegar ½ tsp (2 mL) each, mayonnaise, Dijon mustard and honey

WHAT TO SERVE Rodenbach Grand Cru LCBO 492207, 330 mL, $3.30

13 th Street Cuvée Brut Rosé VQA VINTAGES ESSENTIALS 147504, $27.95

SMOKED TROUT SALAD WITH SOUR CHERRIES AND HORSERADISH CRÈME FRAÎCHE

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$17 solution. Great-value wines.

THIS IS VINTAGES

This elegant take on Chile’s signature grape features dark fruit flavours and would be delicious with grilled baby back ribs. MORANDÉ GRAN RESERVA CARMENÈRE 2014 Maipo Valley, Chile 371112 (XD) 750 mL $17.00 2 Full-bodied & Smooth 91 points ( timatkin.com ) From a winery almost a century old, this fruity, floral red is a great pairing for Cajun-spiced steak. RAMÓN BILBAO LIMITED EDITION TEMPRANILLO 2013 DOCa Rioja, Spain 547950 (XD) 750 mL $17.00 2 Full-bodied & Firm 90 points ( winespectator.com )

$17 SOLUTION. AVAILABLE IN STORES APRIL 28, 2018. Featured products may not be available in all Vintages locations. Visit vintages.com for availablity and store locations. Prices subject to change.

28521

SEASONAL  CHERRIES ON TOP

7 Top with a chicken breast and one-quarter of cherries. Drizzle one-quarter of Riesling mixture over chicken. 8 Brush edges of parchment with egg white. Fold parchment over ingredients so edges of parchment meet. Starting at one end, tightly fold over open edges of parchment 2 or 3 times, working around package until it is sealed. Place parchment package on a large rimmed baking sheet. Repeat with remaining parch- ment and ingredients. 9 Bake until a meat thermometer inserted into a chicken breast (pierce it through parchment) registers 160°F (70°C), about 25 minutes. 10  Remove baking sheet from oven. Wearing oven mitts, snip a corner from 1 package and carefully tip juices from package into a small saucepan. Replace package on baking sheet. Repeat with remaining packages. Set packages aside for chicken to rest.

11  Bring juices in saucepan to a boil over me- dium-high heat. Boil until juices have reduced to about ½ cup (125 mL), about 5 minutes. 12  Transfer each package to a warm dinner plate. Cut packages open with scissors, then drizzle reduced juices evenly over each chick- en breast. Garnish with cilantro springs. Serve with steamed rice or rice noodles, discarding lemon grass and star anise at serving time. Serves 4

Nifty parchment parcels trap vibrant Asian seasonings and the flavour of sweet-tart cher- ries, and render the chicken moist and tender. 2 tbsp (30 mL) sesame oil, divided ½ tsp (2 mL) five-spice powder 4 skinless, boneless chicken breasts, about 7 oz (210 g) each Kosher salt and freshly ground black pepper to taste 2 stalks lemon grass, trimmed to 3 inches (8 cm) 2 green onions, finely chopped 2 tbsp (30 mL) finely chopped cilantro 2 cloves garlic, finely chopped 1 inch (2.5 cm) fresh ginger, finely chopped ½ cup (125 mL) Riesling 2 tbsp (30 mL) maple syrup 2 heads baby bok choy, trimmed, cut in half lengthwise, washed and drained 4 whole star anise 1 cup (250 mL) well-drained pitted red tart (sour) cherries 1 egg white Cilantro sprigs for garnish 1 Adjust oven rack to medium-low position and preheat to 400°F (200°C). 2 In a small bowl, whisk together 1 tbsp (15 mL) sesame oil and the five-spice powder. Rub sesame oil mixture all over chicken breasts. Season chicken breasts on both sides with salt and pepper. Set aside on a large plate. 3 Cut 4 pieces of parchment paper, each 15 x 12 inches (38 x 30 cm). Fold each piece in half so 12-inch (30 cm) sides meet. With parchment folded, cut each piece into a rough half- heart shape so when parchment is opened up it resembles a heart. 4 Cut lemon-grass stalks in half lengthwise and bruise with flat side of a large chef’s knife. Set aside. 5 In a small bowl, stir together green onions, chopped cilantro, gar- lic and ginger. In a liquid measure, whisk together Riesling, maple syrup and remaining sesame oil. 6 Nestle 1 opened-up piece of parchment in a shallow bowl (this makes it easier to fill parchment). Put half a bok choy on one-half of parchment. Top with one-quarter of green onion mixture, a piece of lemon grass and a star anise.

WHAT TO SERVE Thirty Bench Riesling VQA VINTAGES ESSENTIALS 24133, $19.95 Louis Jadot Beaujolais-Villages VINTAGES 365924, $17.95

asian chicken-in-a-bag with sour cherries

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