LCBO Food & Drink Early Summer 2019

6 Whisk egg and yolk together in a small heavy-bottom pot. Add lemon juice, zest, honey and salt and whisk until uniform. Add cubes of butter. Place over medium-low heat and cook, whisking constantly, until butter has melted and mixture has thickened enough that you can see the bottom of the pot as you whisk. Immediately scrape lemon curd into a clean bowl and press a piece of plastic wrap into the top. Chill until thickened and ready to serve. 7 When ready to serve, use a teaspoon to fill tartlet shells with lemon curd and garnish each with a fresh pansy or a few violets. Makes twelve 2½-inch (6-cm) tartlets

1½ oz strained fresh pink grapefruit juice 1 oz rose syrup 1 egg white Ice 2 drops Peychaud’s bitters Rose petals to garnish 1 Combine water and sugar in a small pot over medium heat. Bring almost to a boil, stirring until sugar is dissolved. Remove from heat and add rose petals, stirring to incorporate all the petals. Set aside for 45 minutes to infuse. Strain into a clean jar. Discard petals. Add drop of food colour, if desired. Yields about ⅔ cup (150 mL) rose syrup. Will keep well in the re- frigerator for up to 1 month. 2 Combine gin, pink grapefruit juice, rose syrup and egg white in a cocktail shaker and shake until egg white is foamy. Add ice and shake until well chilled. Strain into a coupe glass, add 2 drops of bitters to the top of the foam and garnish with rose petals. Makes 1 cocktail

BOHEMIAN ROSE FL IP Use fragrant summer roses for the best flavour. Only the darkest red roses will tint your syrup pink, so you may want to colour it with the smallest amount of food colouring. ROSE SYRUP ½ cup (125 mL) water ½ cup (125 mL) sugar 2 cups (500 mL) rose petals (lightly packed) 1 drop pink food colouring (optional) COCKTAIL 2 oz London dry gin

WHAT TO SERVE Castello del Poggio Moscato Frizzante LCBO 250498 Lakeview Cellars Vidal Icewine VQA VINTAGES ESSENTIALS 522672, 200 mL

$13.95

$21.95

FOOD & DRI NK EARLY SUMMER 2019 133