LCBO Food & Drink Early Summer 2018

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MI LK STOUT FLOAT Mackeson Stout has the roasted flavour profile of a stout, but also contains lactose (milk) sug- ar, which adds sweetness to the beer. The ice cream finds a flavour match with the vanilla- esque sweetness of the brew, while also cutting the roasted, bitter, dark malt flavours. Look for a stout labelled “sweet” or “milk” if Mackeson is not available. 3 scoops (12 oz/375 mL) vanilla bean ice cream 1 bottle (330 mL) Mackeson Stout Maraschino or fresh cherry 1 Spoon ice cream into a wide-mouth mug or Mason jar. Tilt the glass to a 45-degree angle and pour beer in slowly along the side of the glass. Keep pouring until glass is full, top up with remaining beer as foam subsides. Top with a maraschino or fresh cherry. Makes 1 serving BEST BURGERS Many people like to add different flavourings to their burger meat. We ran a gamut of tests to see what we really liked. Recipes included sautéed onions and garlic, wilted spinach, Worcestershire sauce, Asian flavourings such as soy and ginger, lots of herbs. We tried stuff- ing themwith a heart of cheese, sautéed mush- rooms, even braised short ribs. Ultimately, while these all make very different burgers, more like meatloaf, they do mask the flavour of good-quality meat. We would rather serve these on the side than make them an integral part of the experience. 1½ lbs (750 g) grass-fed hamburger meat, preferably freshly ground, cold Olive oil Salt and freshly ground pepper to taste 4 brioche or soft buns 1 Form four 1-inch-thick (2.5-cm) patties han- dling the meat as lightly as possible. Brush with olive oil then season liberally with salt and pep- per. Push your thumb into the centre to make a “dimple.” This helps the burger not shrink. 2 Heat grill to high. Place meat on the grill. Grill 4 to 6 minutes a side for medium to well done, 3 minutes a side for medium-rare to a minimum temperature of 160°F (71°C), flipping once. Kitchen Essentials from page 132

3 Place buns on grill for last 2 minutes, flip- ping them after a minute. 4 Have your condiments ready and place on or beside the burger. Serve immediately.

LEMON-LIME HEFE SHANDY A shandy is usually a lager or best bitter diluted by 7UP or sparkling lemonade, which is meant to lighten up the alcohol content. Using a German-style wheat beer (a.k.a. hefe­ weizen) adds some creaminess to the body of the drink, as well as fruity banana and spicy clove flavours thanks to its unique yeast strain. A citrusy soda kicks up the fruity flavours and its carbonation makes the cocktail even more refreshing and sparkly. 3 oz Sicilion Lemon Italian Soda (or sparkling lemon soda) 1 lime 1 can Abe Erb Brewing Co. Das Spritzhaus Hefeweizen 1 Add 1½ oz chilled lemon Italian soda to each of 2 tulip or cocktail glasses. Squeeze juice of ¼ lime into each glass. Pour half the can hefe- weizen over mixture; repeat for the other glass. Garnish with a wedge of lime. Makes 2 cocktails A radler, which means “cyclist” in German, is a 50/50 mix of beer and fruit soda that was con- cocted to slake the thirst of tourists on bikes in the 1900s. Elora Borealis is a North American- style pale ale with hop flavours like pineapple and citrus, so mixing small amounts of tropical fruit juices like mango and pineapple bright- ens the hop profile without watering down the beer and dampening its lovely flavours. Pick up any North American-style Pale Ale if Elora Borealis isn’t available. ½ cup (125 mL) mango juice ½ cup (125 mL) pineapple juice 1 bottle Elora Borealis 1 Combine mango and pineapple juices. Pour ½ cup (125 mL) juice mixture into each glass. Add 1 cup (250mL), half the bottle, beer to each glass. Top with a ¼ cup (60 mL) soda water. Garnish with a wedge of pineapple. Makes 2 cocktails TROPICAL PALE ALE RADLER ½ cup (125 mL) soda water Fresh or canned pineapple

CARAMEL IZED ONIONS There are excellent jars of caramelized onions available to purchase rather than making your own, but this is the best side for burg- ers that I know. They intensify the richness of the meat. 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) butter 1 large Spanish onion, sliced ¼ inch (5 mm) thick, about 5 cups (1.25 L) Salt 1 Heat oil and butter in a medium skillet over medium-low heat. Add onions, sprinkle with salt and sauté, stirring occasionally for 20 to 25 minutes or until deep golden. Reserve. Here are a few examples of flavoured mayon- naise and flavoured mustards. Let your imagi- nation be your guide for other kinds. CHILI-CILANTRO MAYONNAISE 1 cup (250mL) coarsely chopped cilantro leaves and stems mixed with 1 tbsp (15 mL) olive oil, 1½ tsp (7 mL) chili flakes, ½ tsp (2 mL) paprika and ½ cup (125 mL) mayonnaise. KIMCHI MAYO ½ cup (125 mL) mayonnaise mixed with ½ cup (125 mL) chopped kimchi. MUSTARD MAYO ½ cup (125 mL) mayonnaise mixed with ¼ cup (60 mL) seedy mustard. WASABI MUSTARD 3 tbsp (45 mL) Dijon mustard mixed with 1 tbsp (15 mL) wasabi paste. HORSERADISH MUSTARD 1 tbsp (15 mL) Dijon mustard mixed with 1 tbsp (15 mL) prepared horseradish. MAYO & MUSTARD HACKS

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