LCBO Food & Drink Early Summer 2018

Dinner In the GARDEN from page 64

5 Transfer to a glass jar and allow to cool. It can be kept covered in the fridge for several weeks. 6 Bring the casserole right to the table (or transfer to serving platter) with some warmed flatbread, pita or naan. Serve with a drizzle of

10 fresh or dried figs or a combination of both 10 pearl onions, peeled

BALSAMIC FIG REDUCTION 2 cups (500 mL) balsamic vinegar ½ cup (125 mL) fig jam 1 Preheat oven to 375°F (190°C).

balsamic fig reduction, if desired. Serves 6 to 8; makes 1 cup (250 mL) balsamic fig reduction

ROASTED HONEY-CHI L I SHRIMP WITH FIGS & PEARL ONIONS There are two keys to the tastiest shrimp you’ll ever enjoy: sourcing the best specimens you can find and not overcooking. This recipe calls for sustainable shrimp—good for you and the planet!—and those tend to be wild-caught, white, spot, Atlantic, Louisiana or Gulf of Mexi- co. Delicious on its own this dish is even better with a drizzle of our sweet and sour balsamic fig reduction, which is also amazing with pork, asparagus, goat cheese, mushrooms, and more. 1 tbsp (15 mL) melted butter 3 tbsp (45 mL) runny honey 1 tbsp (15 mL) sriracha 40 (approx.) sustainable, peeled, deveined, medium-size (21/25), raw shrimp ¼ cup (60 mL) melted butter

2 Into a large bowl add 1 tbsp (15 mL) melted butter, honey, sriracha and raw shrimp; toss to cover, set aside until ready to roast. 3 Add the ¼ cup (60 mL) melted butter to an ovenproof casserole or roasting pan, add the figs and onions; put into the oven for about 40 minutes. Remove pan and add the shrimp mixture; toss to combine and pop back into the oven for 10 minutes. Take out, stir, return to oven for another 5 to 10 minutes or until shrimp are pink and just cooked through. Keep in mind, they will continue to cook for a while once removed from the oven. 4 To a high-sided skillet or saucepan over high heat, add the balsamic vinegar and fig jam. Stir occasionally and boil until reduced to about 1 cup (250 mL), about 20 to 25 minutes.

WHAT TO SERVE Angels Gate Sussreserve Riesling VQA LCBO 620104 $14.95 The spicy nature of this dish calls for a wine with a nice streak of cleansing acidity—like this Ontario Riesling. It offers pretty lime and grapefruit flavours poised on a frame of balanced acidity along with just a hint of sweetness that complements the flavours and tames $3.05 The distinctive character of this local craft beer will pro- vide a great match to this dish. The sweet malty notes moderate the assertive flavours and spicy heat while harmonizing with the natural sweetness of the shrimp, honey and balsamic. The pleasant hoppy notes and car- bonation cleanse the palate and complete the match. the spice in the dish. Stonehammer Pilsner LCBO 437293, 473 mL

A C E L E B R AT I ON YOU CAN TASTE

Any day of the year is perfect for celebrating the people you love at The Keg. Whether you want to treat that special someone to dinner, or simply catch up with friends, why not tonight?

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WHY NOT TONIGHT?