LCBO Food & Drink Early Summer 2018

3 When chicken is cool enough to handle, pull the meat apart into shreds; add to a medium bowl. 4 To the chicken, add the green onions, cori- ander, ginger, red pepper, carrot, Thai chili and cucumber. Toss to combine well. 5 In a small bowl, using a whisk, combine the sesame oil, lime juice, soy sauce, maple syrup and oil. Set aside until ready to serve. Right before serving, drizzle the dressing over the chicken salad and toss to coat. 6 Rinse and spin-dry the lettuce leaves. Serve family style; simply put out a bowl of the salad with a spoon alongside stacks of lettuce “cups,” and let everyone make their own. Or, for a more formal approach, lay the lettuce cups onto a very large platter, and spoon a generous amount of salad into each. Serve immediately. Makes 6 cups (1.5 L) of salad $3.15 This all-natural, certified organic lager offers light malt and citrus notes in a thirst-quenching package that is the perfect foil to this flavourful chicken salad. Served cool, its balanced bitter hops and carbonation gently cleanse and ready the palate for another bite. Vineland Estates Semi-Dry Riesling VQA LCBO 232033 $14.95 This local Riesling offers appealing lime-grapefruit, apricot and apple elements that are sure to comple- ment the complex flavours of the dish. A hint of sweet- ness balanced by fresh acidity provides the perfect foil to the spicy heat of the chili. NO-BAKE LEMON- COCONUT CHEESECAKE WITH CRUNCHY PECAN- COCONUT CRUST A perfect balance of sweet, tart, creamy, and crunchy! We’re not sure if you will love us or curse us for sharing this way-too-easy and seri- ously delicious recipe with you. By eliminating firing up the oven on a hot summer day, there’s really no reason not to make these! CRUST 1½ cups (375 mL) candied, honey-roasted or praline pecans ½ cup (125 mL) shredded sweetened coconut ¼ cup (60 mL) melted butter WHAT TO SERVE Mill Street Original Organic Lager LCBO 247627, 473 mL

CHEESECAKE 1 tub (275 g), about 1 cup plus 1½ tbsp (250 mL plus 22 mL), mascarpone 1 cup (250 mL) room-temperature cream cheese ½ cup (125 mL) icing sugar ½ cup (125 mL) 35% cream Zest of 1 large lemon, washed Juice of 2 large lemons, about ½ to ¾ cup (125 to 175 mL) 1 clamshell pkg (170 g) fresh raspberries TOPPING ¼ cup (60 mL) shredded sweetened coconut ⅔ cup (150 mL) 35% cream Zest of 1 lemon, washed 1 Into the bowl of a food processor, add the pe- cans, coconut and melted butter; blitz on high until they form a medium-fine, well-combined crumble. 2 Divide between 8 jars (each 236 mL). Ap- proximate size is fine, as would be tumblers or teacups in a pinch—each should get a heap- ing ¼ cup (60 mL). Press into the bottom; set aside. A drinks muddler or bottom of a small shot glass works well for this job. 3 Into the bowl of a stand mixer or with elec- tric beaters and a large bowl, add the mas- carpone, cream cheese, icing sugar, ½ cup (125 mL) 35% cream, zest and lemon juice. Blend on medium speed until creamy, smooth and well incorporated, about 3 minutes, stop- ping to scrape down the bowl once or twice. 4 Divide the lemon cream filling between the jars—again, each should get a heaping ¼ cup (60 mL)—smooth out the top with the back of a teaspoon, then top with raspberries; each jar should get 6 to 8 berries. Cover and set aside in the fridge to chill for at least 1 hour. 5 When ready to serve, toast the coconut by adding it to a dry skillet over medium heat; stir or shake and swirl the pan constantly and don’t look away, the sugars can burn in an in- stant! When beginning to turn golden (about 1 minute) remove from heat and transfer to a dish; set aside to cool. If you leave it in the hot pan it will continue to brown and may burn. 6 While the toasted coconut is cooling, whip the cream for the topping with electric beaters or in the bowl of a stand mixer with the whisk attachment until stiff peaks form. Fold in the lemon zest. Add a generous dollop to each jar, sprinkle with the toasted coconut and serve immediately. Makes 8 servings

WHAT TO SERVE Woodford Reserve Distiller’s Select Kentucky Straight Bourbon LCBO 480624 $49.95 This complex whiskey offers sweet caramel, toasted nut, vanilla and coconut tones that are sure to harmo- nize with the cheesecakes’ flavours and rich texture. Serve it neat, or add a splash to your coffee with cream. Reif Vidal Icewine VQA VINTAGES ESSENTIALS 544791, 200 mL $24.95 This dessert’s sweet, rich texture requires a wine of simi- lar density and depth of flavour. Icewine fits the bill; its in- tensity, luscious palate and tropical fruit elements make it a perfect match to the cheesecake’s flavour. A spine of palate-cleansing acidity helps complete the match. EGGPLANT “BACON” Crisp, chewy and smoky, this eggplant “bacon” is worth making even if you eat the real thing. Try it with eggs, in a BLT, or as a veggie burger condiment. Instead of a traditional globe egg- plant, you could also use two straight Japanese eggplants (7 oz/210 g each) and slice them whole lengthwise. Adapted from a recipe by Dana Shultz on her blog Minimalist Baker. 2 tbsp (30 mL) extra virgin olive oil 2 tbsp (30 mL) tamari soy sauce 1 tbsp (15 mL) vegan Worcestershire sauce 1 tbsp (15 mL) pure maple syrup 1 tsp (5 mL) liquid smoke 1 tsp (5 mL) smoked paprika ½ tsp (2 mL) freshly ground black pepper 1 straight (i.e. not curved) eggplant, 1 lb (500 g) 1 Preheat oven to 250°F (120°F). Line 2 large baking trays with parchment paper. 2 In a small bowl, whisk olive oil, tamari soy sauce, Worchestershire sauce, maple syrup, liquid smoke, smoked paprika and pepper. 3 Trim and discard eggplant stem. Cut length- wise into even quarters. Using a mandoline, carefully slice eggplant lengthwise about 1/8 inch (3 mm) thick. Place slices on prepared trays (save trimmings for another use). Brush both sides of sliced eggplant with marinade. Bake for 30 minutes. Flip eggplant and bake another 30 minutes. Flip again and bake until deep brown and crisp—they will crisp up fur- ther as they cool—10 to 20 minutes more. 4 Remove from oven. Let cool 15 minutes. Serve immediately, or store uncovered at room temperature for up to 2 hours. Makes 20 to 24 slices TRENDSPOTTING from page 21

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