LCBO Food & Drink Early Summer 2018

3 Add cream and allspice to blender. Cover and turn on machine. With motor running, gradually add butter until melted and smooth. Season aggressively with salt—it will taste less salty when cooled. Pour into a 2-cup (500-mL) container. Press plastic wrap against surface. Cover and refrigerate at least 6 hours and up to 1 week. 4 In a medium bowl, whisk vinegar, maple syrup and orange zest. Add berries and mix gently to coat. 5 Preheat broiler to high. 6 Place baguette slices on a foil-lined heavy- duty baking tray. Broil 4 inches (10 cm) from heat until lightly browned, 1 to 2 minutes per side. 7 Thickly spread chicken liver mousse on tops of crostini. (Save rest for another use.) Top each crostini with a blackberry. (Double or triple marinated blackberries for a heartier portion.) Drizzle any remaining marinade over crostini. Makes 12 $17.95 Serve this local Gamay lightly chilled as a great pairing to these flavourful crostini. The light tannins and fine acidity easily contend with the richness of the chicken liver, butter and cream while the juicy red-berry fruit flavours will harmonize with the balsamic-marinated blackberries. CHICKEN L IVER MOUSSE CROSTINI WITH PARSLEY SALAD Omit blackberries and their dressing. Mix 1 tbsp (15 mL) thinly sliced shallots and ½ tsp (2 mL) red wine vinegar. Let stand 15 minutes. Add ½ cup (125 mL) loosely packed small flat- leaf parsley leaves, ½ tsp (2 mL) extra virgin olive oil, and salt and pepper to taste. Toss to coat. Place a little salad on top of each crostini. WHAT TO SERVE Malivoire Gamay VQA VINTAGES ESSENTIALS 591313

AVOCADO TOASTS WITH RADI SHES & TROUT ROE

3 Place bread on a foil-lined heavy-duty bak- ing tray. Broil 4 inches (10 cm) from heat until lightly toasted, 1 to 2 minutes per side. 4 Spread avocado mixture generously on top of bread. Top with radish slices. Spoon fish roe over radishes. Sprinkle with chives and lightly with sea salt. Makes 4

Creamy avocado, crisp radishes and briny fish roe are an incredible trio on top of a hearty square of rye bread. It can be cut and served as an appetizer, or as an open-face sandwich with a green salad for Sunday brunch. To make this vegetarian, omit the fish eggs and top with diced pickled beets instead. 1 ripe avocado 1 tbsp (15 mL) fresh lemon juice Salt and freshly ground pepper to taste 4 slices seeded rye bread from a small loaf 2 radishes, thinly sliced on mandoline 8 tsp (40 mL) trout or salmon roe 1 tbsp (15 mL) chives cut in ½ inch (1 cm) lengths Coarse sea salt to taste 1 Peel and seed avocado. Transfer flesh to bowl. Add lemon juice, salt and pepper. Roughlymash with fork. 2 Preheat broiler to high.

WHAT TO SERVE EastDell Riesling VQA LCBO 481556

$13.95 This local off-dry Riesling offers appealing lime-grape- fruit, apple and light floral elements that complement the flavours and textures in the dish. The wine’s hint of sweetness and balanced acidity provide a great foil to the pungent nature of the radishes, briny character of the roe and the richness of the avocado. Side Launch Mountain Lager LCBO 459115, 473 mL $3.15 For those who prefer beer, we recommend this fine On- tario craft lager. The crisp, pleasantly bitter, delicate hop and toasty malt flavours and creamy mouth feel provide an interesting contrast to the flavours and dense texture of the dish.

WHAT TO SERVE Tio Pepe Extra Dry Fino Sherry LCBO 231829

$17.95

FOOD & DRI NK EARLY SUMMER 2018 117