LCBO Food & Drink Early Summer 2018

ENTERTAINING  PASSAGE TO INDIA

Orange Saffron Granita WITH CARDAMOM CREAM This dessert tastes like a warmly spiced ver- sion of a Creamsicle. Lightly sweet, it’s very refreshing after a big barbecue. On a hot day, divide granita into glasses ahead of time and keep frozen until ready to serve. This recipe can be made with store-bought freshly squeezed orange juice. The orange saffron syrup is also great in cocktails. Combine with 6 oz gin and shake with ice. Divide between 4 cocktail glasses and garnish with orange peels. 2 cups (500 mL) freshly squeezed orange juice, divided, about 5 oranges Peels of 2 oranges CARDAMOM CREAM ¾ cup (175 mL) heavy cream, chilled 1 tbsp (15 mL) icing sugar ½ tsp (2 mL) vanilla extract ¼ tsp (1 mL) ground cardamom Spiced Citrus Segments (recipe on page 114) 1 Heat ½ cup (125 mL) orange juice, peels and saffron in a small pot over medium heat. Add sugar and stir until dissolved, about 2 minutes. Cool completely, remove and discard peels. Stir in remaining 11 cups (375 mL) orange juice and lime juice then pour syrup mixture into a wide dish.

3 Whip cream, icing sugar, vanilla and carda- mom in a large mixing bowl with a wire whisk until soft peaks form. Reserve chilled until needed (up to 4 hours ahead). 4 Divide granita between 4 glasses. Garnish with cream and Spiced Citrus Segments. Serves 4

WHAT TO SERVE Martini & Rossi Asti LCBO 253948, $14.45 Stradivarius Fine Moscato Grappa LCBO 216747, 700 mL, $35.95

½ tsp (2 mL) saffron ½ cup (125 mL) sugar ¼ cup (60 mL) lime juice

2 Freeze uncovered until icy, scraping mixture with a fork every 30 minutes for about 2½ to 3 hours. Cover and freeze until needed.

112  FOOD & DRI NK EARLY SUMMER 2018