LCBO Food & Drink Early Summer 2019

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4 Whisk 1 tbsp (15 mL) hot lime juice into egg mixture until combined. Whisk in another 1 tbsp (15 mL) hot lime juice. 5 Reduce heat to medium-low. Whisking con- stantly, whisk egg mixture into lime juice in saucepan. Cook, whisking constantly, until mixture has thickened and is smooth, about 2 minutes. 6 Rub lime juice mixture through a fine sieve into a clean medium bowl. Let cool to room temperature, then cover and chill. 7 Whisk condensed milk into lime juice mix- ture until well combined. Stir in reserved lime zest. Cover and refrigerate until ready to serve. Makes about 2 cups (500 mL)

DEVI LLED EGGS WITH SMOKED SALMON AND EVERYTHING BAGEL SPICE Everything bagel spice adds textural pop and a big hit of flavour to creamy devilled eggs draped in smoked salmon. Some everything spice recipes call for caraway seeds, however their unique flavour make the mix less versa- tile. To toast sesame seeds, cook them in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. 1 tbsp (15 mL) dehydrated minced onion 1 tbsp (15 mL) dehydrated minced garlic 1½ tsp (7 mL) flaky sea salt, preferably Maldon DEVILLED EGGS 6 large eggs, at room temperature ¼ cup (60 mL) mayonnaise (reduced fat is fine) 2 tsp (10 mL) Dijon mustard 1 tsp (5 mL) white wine vinegar 1 dash hot sauce 2 oz (55 g) thinly sliced smoked salmon, cut into strips 1 For the everything bagel spice, combine ingredients in a bowl and mix thoroughly. Transfer to an airtight container. Store at room temperature for up to 3 months. 2 For the devilled eggs, place eggs in a me- dium pot. Cover with cold water. Place pot over high heat. When it comes to a boil, cover and remove from heat. Let stand 15 minutes. Drain off hot water. Run eggs under cold water for 1 minute. Let stand covered in cold water for 20 minutes. Drain and peel. 3 Halve eggs lengthwise, cleaning knife with wet paper towel after each cut. Carefully remove yolks and place in a small bowl. Mash yolks with a fork. Add mayo, Dijon, vinegar and hot sauce. Blend with fork until smooth. 4 Using a pastry bag with no tip, pipe filling into egg whites. (Alternatively, you could use a spoon.) Cover and refrigerate up to 8 hours. 5 When ready to serve, place eggs on a serv- ing platter. Drape a strip of smoked salmon over each egg. Sprinkle with some everything bagel spice and serve. Makes 12 pieces EVERYTHING BAGEL SPICE 2 tbsp (30 mL) sesame seeds, toasted 2 tbsp (30 mL) poppy seeds

PINEAPPLE-RUM COMPOTE This compote can be made ahead and refriger- ated for up to two days. 3 tbsp (45 mL) rum, divided 2 tbsp (30 mL) granulated sugar 2 tbsp (30 mL) water 1 cinnamon stick, broken in half 1 tsp (5 mL) vanilla 3 cups (750 mL) peeled, cored and diced pineapple, about ½ large pineapple 1 In a small saucepan, stir together 2 tbsp (30 mL) rum, sugar, water and cinnamon stick. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil for 1 minute. 2 Remove from heat and let cool slightly. Stir in vanilla and remaining rum. 3 In a medium bowl, stir together pineapple and rum syrup. Let cool to room temperature, then cover and refrigerate until chilled. Dis- card cinnamon stick before serving. Makes about 3 cups (750 mL) EASY L IME CURD This recipe makes more than you need for the Key Lime Pie Sundaes, but leftovers (which can be refrigerated for up to two weeks) are delectable slathered on hot toast or warm tea biscuits or as a filling for baked tartlet shells. 4 to 5 large limes 6 egg yolks 1 whole egg 1 can (300 mL) sweetened condensed milk 1 Finely grate 1 tsp (5 mL) zest from 1 lime and set aside. Squeeze juice from all limes through a fine sieve into a glass measure to yield ¾ cup (175 mL). 2 Pour lime juice into a small saucepan and bring just to a simmer over medium heat. 3 Meanwhile, lightly beat egg yolks and whole egg in a medium bowl until combined.

BOURBON-SPIKED CHOCOLATE SAUCE

Thick and glossy and oh-so-chocolatey, this may be the best ice-cream sauce ever. Store any leftovers in the fridge for up to two weeks. 4 oz (115 g) dark (70%) chocolate, finely chopped ½ cup (125 mL) granulated sugar ¼ cup (60 mL) corn syrup ¼ cup (60 mL) water Pinch of kosher salt ¼ cup (60 mL) bourbon 1 tsp (5 mL) vanilla 1 Place chocolate in a heatproof medium bowl. Set aside. 2 In a medium saucepan, stir together sugar, syrup, water and salt. Bring to a boil over high heat. Reduce heat to medium and simmer, stir- ring often, until sugar has dissolved and mix- ture is completely clear, about 1 minute. 3 Immediately pour sugar mixture over choco- late in bowl. Let stand for 1 minute. 4 Whisk chocolate mixture gently until choco- late has melted and sauce is smooth. Whisk in bourbon and vanilla. Let cool to room tempera- ture, then cover and refrigerate until chilled. Stir well before serving. Makes about 1½ cups (375 mL)

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FOOD & DRI NK EARLY SUMMER 2019 129