LCBO Food & Drink Early Summer 2019

SUMMER BEER GUIDE from page 41 HOPPED WHI SKY FIZZ

WEEKNIGHT Wonders from page 99

1 Line a cookie sheet with parchment paper and set aside. 2 Into a non-reactive bowl or casserole dish, add the strawberries and bourbon; stir, cover, and set aside at room temperature for about 1 hour to macerate. Use a wide flat-bottom con­ tainer, so that the berries all make contact with the bourbon. 3 Into a skillet over medium-high heat, fry the chopped bacon until crispy. Using a slot- ted spoon, transfer the bacon bits to a clean kitchen towel to drain. 4 Strain the strawberries through a sieve set over a bowl; reserve the liquid. 5 To the bowl with the beaten egg, add 1 tbsp (15 mL) of the reserved strawberry liquid and whisk; set aside. 6 Preheat oven to 375°F (190°C). 7 Roll out each of the balls of pastry, working one at a time. They should be about 4 inches (10 cm) across. 8 Add the fillings to the lower half of the dough circle. Start with 1 to 2 tsp (5 to 10 mL) of the peanut butter, top with as many straw- berry slices as can fit while leaving about a ½-inch (1-cm) edge of bare pastry all around. Add a generous pinch of bacon bits. Fold the top half over to form a half-moon-shaped pas- try, then press with fingers or the tines of a fork and arrange on prepared cookie sheet. If the crispy-edge bacon didn’t puncture the top of the pastry, use the tip of a sharp knife to cut a tiny slash for steam to escape. Using a pastry or basting brush, brush the top of each pastry with strawberry egg-wash mixture. 9 Bake for 15 to 20 minutes or until golden. 10  While they bake, make the syrup. Into a small saucepan over medium heat, add the remaining bourbon-strawberry juice, remaining strawberries, and the maple syrup. Cook until strawberries are soft enough to mash; about 5 minutes. 11  Use an immersion blender, blender or food processor to purée until smooth. Serve on the side for dipping or drizzle over the pastries. Take care, the interior of the pastries will be molten hot, so let rest for about 5 minutes before eating. Makes 6 pastries and about 1 cup (250 mL) syrup

CURRIED CHICKEN-SALAD SANDWICHES When you want an impressive sandwich for entertaining, here’s the answer. The ultimate in deluxe sammies—not only are they attrac- tive but their sauce delivers a full-flavoured creaminess with lots of crunch. One deli‑roastedchicken yields the perfect amount for this recipe. 1 cup (250 mL) yellow curry cooking sauce ¼ to ⅓ cup (60 to 80 mL) 14% MF sour cream or mayonnaise 4 cups (1 L) cooked diced chicken ½ cup (125 mL) diced celery ½ cup (125 mL) diced unpeeled apple ½ cup (125 mL) finely chopped unblanched almonds (optional) ½ cup (125 mL) diced dried apricots (optional) 1 In a small bowl, stir curry sauce with ¼ cup (60 mL) sour cream until blended. In a large bowl, stir chicken with celery, apple, almonds and apricots, if using, until evenly distributed. Gradually stir in curry mixture. Add more sour cream or curry sauce if not creamy enough. Stir in coriander. If making ahead, cover and refrigerate up to a day. (You may need to stir in more sour cream.) 2 To make sandwiches, place half the bread slices on a cutting board, buttered side up. Evenly cover with chicken salad, then lettuce, if using, and remaining bread slices. Press down gently and slice in half. Makes 5 cups (1.25 L) filling for about 5 sandwiches ½ cup (125 mL) chopped coriander 10 slices multi-grain bread, buttered Leafy lettuce (optional)

Combine½oz Jameson Caskmates IPA Edition, ¾ oz pink grapefruit juice and ¾ oz Campari Aperitivo in a highball glass over a large cube of ice; top off with 3 oz Collective Arts Ransack the Universe IPA. Garnish with a sprig or leaf

of basil, if desired. Makes 1 cocktail

savoury Strawberries from page 33

BOURBON, BACON, PB & J HAND PIES WITH STRAWBERRY BOURBON SYRUP Invite your inner child to brunch and make these adult hand pies that taste like a nostalgic PB & J with a bourbon chaser. Summer brunch is all about taking it easy, so skip making pas- try from scratch and go with frozen. Pick up a box of 12 tart shells, let them thaw, then make six balls of dough by combining them, two at a time. Roll out each ball and you’ve got six little hand-pie crusts. 2 cups (500 mL) sliced strawberries, greens removed, divided 3 tbsp (45 mL) bourbon 6 oz (170 g) back or slab bacon, coarsely chopped, about ¾ cup (175 mL) 1 free-run egg, beaten 1 pkg 12 frozen tart shells, thawed,

WHAT TO SERVE

Peninsula Ridge Semi-Dry Riesling VQA LCBO 387043

$14.95

or a batch of your favourite pie pastry, divided into 6 golf‑ball-sized portions ¼ cup (60 mL) crunchy peanut butter 1 tbsp (15 mL) maple syrup

Kim Crawford Rosé VINTAGES ESSENTIALS 650325

$17.95

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134  FOOD & DRI NK EARLY SUMMER 2019