LCBO Food & Drink Early Summer 2018

After 5 from page 53

7 Set pie plate on a wire rack and let clafoutis cool for 15 minutes. 8 Dust top of clafoutis with icing sugar. Serve, cut into wedges, with softly whipped cream, Greek yogurt or crème fraîche on the side. Serves 6 to 8

TOASTED PECANS ON PIMENTO CHEESE

A Kentucky staple for generations, this simple spread is an upmarket take on the spreadable cheese products of our youth. The slight spici- ness and toasted nuttiness pairs well with the wines. ½ cup (125 mL) pecans 9 oz (280 g) sharp cheddar cheese, chopped 4 oz (125 g) full-fat cream cheese 1 jar (225 mL) diced pimentos, about 1 cup (250 mL), drained ¼ tsp (1 mL) cayenne pepper 2 dashes Worcestershire sauce Ritz Crackers and celery sticks, for serving 1 Toast the pecans in a small pan over med­ ium heat for 2 to 3 minutes. Let cool, then pulse a few times in the food processor so they look nicely crumbled with some texture. 2 Wipe out processor then blitz the cheddar with the cream cheese, pimentos, cayenne and Worcestershire until smooth. Spoon into a serving bowl, sprinkle with pecans and serve with Ritz crackers and celery sticks for a tradi- tional taste of the south. Serves 4

WHAT TO SERVE Taylor Fladgate Late Bottled Vintage Port LCBO 46946

SOUR CHERRY CLAFOUTI S Clafoutis made with red tart cherries is the real McCoy for, in its home region of Limousin in central France, the rich batter-based dessert is made with local girolle cherries or the sour Morello variety. This is a perfect warm-weather dessert or breakfast dish, and leftovers make a great totable snack for summer picnics. Softened unsalted butter for greasing 1¼ cups (310 mL) whole milk ⅔ cup (150 mL) granulated sugar ½ cup (125 mL) all-purpose flour 3 eggs ¼ cup (60 mL) unsalted butter, melted and cooled 1 tsp (5 mL) finely grated orange zest 1 tsp (5 mL) vanilla ¼ tsp (1 mL) table salt 2 cups (500 mL) well-drained pitted red tart (sour) cherries Icing sugar for dusting Softly whipped cream, Greek yogurt or crème fraîche to serve 1 Preheat oven to 350°F (180°C). Butter a 9-inch (23-cm) deep-dish pie plate. Set pie plate on a rimmed baking sheet. 2 In a blender, combine milk, sugar, flour, eggs, butter, orange zest, vanilla and salt. Blend until smooth, scraping down sides of blender once or twice to release any pockets of flour that may have formed. 3 Pour enough batter into pie plate to make a layer about ¼ inch (5 mm) thick. Leave re- maining batter in blender. 4 Bake batter in pie plate, uncovered, until it is just set on top, 8 to 10 minutes. 5 Spoon cherries over partially cooked batter, arranging them evenly in pie plate. Blend re- maining batter briefly, then pour evenly over cherries. 6 Bake, uncovered, until batter is just set in centre (it should still wobble slightly) and cla- foutis is puffy and golden, 35 to 40 minutes.

$18.15

Grand Marnier LCBO 1784

$48.35

Menu FOR MOM from page 29

ELDERFLOWER-APPLE SPARKLER

FRENCH ONION DIP & KETTLE CHIPS

No Mother’s Day could be complete without a sparkling drink to celebrate the occasion, and the complementary flavours of elderflower, apple and mint make this sparkler extra spe- cial. It can be left non-alcoholic for the whole family to enjoy or can be hardened up with a shot of bourbon each. ½ cup (125 mL) elderflower cordial 3 mint sprigs 2 tbsp (30 mL) lemon juice 2 cups (500 mL) good-quality apple cider, chilled 1 small apple, thinly sliced crosswise into rounds 1 bottle (750 mL) Italian sparkling water, chilled Bourbon, optional 1 To a pitcher, add elderflower cordial, mint and lemon juice. Muddle with a wooden spoon. Add apple cider and apple slices. Stir to mix. Before serving, add sparkling water. Pour into cups with ice, distributing fruit. Add a shot of bourbon, if desired. Serves 4

In Spain, the preferred way to wind down after work is a glass of wine and salty kettle chips. With this rich, homemade French onion dip paired with a dry rosé, we’re putting a twist on the cinq-a-sept.

1 tbsp (15 mL) butter 1 tbsp (15 mL) olive oil 2 medium cooking onions, finely sliced, about 2 cups (500 mL)

½ tsp (2 mL) sugar ¾ tsp (4 mL) sea salt

½ cup (125 mL) 2% Greek yogurt 1 cup (250 mL) full-fat sour cream ½ cup (125 mL) mayonnaise ½ tsp (2 mL) garlic powder Pepper to taste Bag of kettle chips for dipping

1 In a large skillet over medium heat, add butter and oil, heat and add onions, sugar and salt. Sauté for 10 minutes, stirring often, then

128  FOOD & DRI NK EARLY SUMMER 2018