LCBO Food & Drink Early Summer 2020

Recipes With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Pizza takeovers from page 53

Cider house boom from page 107

2 Spray two 8-inch (20-cm) nonstick pie plates or 1 nonstick 9 x 13-inch (23 x 33-cm) baking pan with nonstick spray. Note: You may also use 2 pizza pans if they’re the non-perforated variety. (Buttery crust leaking through holes would mean big oven cleanup.) 3 To make the crust and topping, to a food processor add flour, 3/4 cup (175 mL) sugar, baking powder and salt. Pulse once to com- bine. Cube cold butter and add to the food processor, along with vanilla. Pulse until butter becomes pea-sized bits, then stream in cold water, 1 tbsp (15 mL) at a time, until dough is moist enough to stay together when clumped in your hand. 4 Remove 2 cups (500 mL) of crust mixture to a medium bowl, and stir in chopped almonds. Set aside. 5 To make the cherry-thyme filling, drain any excess liquid from cherries (this only applies if you’re using defrosted frozen cherries), and add cherries to a medium bowl. Add lemon juice, sugar, flour, cornstarch and thyme leaves. Stir to combine. 6 Press the base dough evenly into the bottom of the pie plates or pan. Evenly spread cherry mixture overtop. Then evenly distribute clumps of crumb topping over cherries. Your fingers are usually the best tool for this. 7 Place pies or pan in the middle rack of the oven and bake for 40 to 50 minutes, or until golden brown. Let cool for 30 minutes before slicing.

HALLOUMI WITH FREEKEH, CHICKPEA & TAHINI ZA’ATAR DRESSING If you’re not familiar with freekeh you’ll love its smoky, herbal flavour. It’s made from toasted green wheat and is prepared similarly to rice or bulgur. Za’atar is a blend of thyme, sesame and sumac; it’s delicious on warm pita with a drizzle of olive oil. You can find all the salad ingredients at any Middle Eastern grocer.

7 tbsp (105 mL) olive oil, divided 1 cup (250 mL) freekeh, rinsed 1 1/2 tsp (7 mL) salt, divided 4 cups (1 L) water

CHERRY-ALMOND CRUMBLE SLICES

Ah, summer… Ah, cherries and buttery crum- bles and easy-to-eat wedges of deliciousness. Thyme adds an extra hit of summer lovin’ to the mix. A nuanced taste that makes these slices of cherry crumble more than a little intriguing.

1 1/2 tsp (7 mL) za’atar 2 tbsp (30 mL) tahini 2 tbsp (30 mL) red wine vinegar 1/4 cup (60 mL) hot water 1 can (540 mL) chickpeas, drained and rinsed 1/2 cup (125 mL) green manzanilla olives, halved 1/2 cup (125 mL) fresh parsley, coarsely chopped, divided 1 cup (250 mL) cherry tomatoes, halved 2 tbsp (30 mL) white onion, finely diced 1 orange, peeled, segmented and coarsely chopped 10 oz (285 g) halloumi, sliced into 6 equal slices and patted dry 1/4 cup (60 mL) salted, roasted sunflower or sesame seeds 1 Heat 2 tbsp (30 mL) olive oil in a large pot over medium heat. Stir in rinsed freekeh, 1 tsp (5 mL) salt and 4 cups (1 L) water. Bring to a boil, cover and simmer until tender, about 30min- utes, plus another 10 minutes uncovered. 2 In a large bowl, stir together za’atar, tahini, vinegar and 1/4 cup (60 mL) hot water. Add chickpeas, olives, half the parsley, tomatoes, onion, orange, 1/4 cup (60 mL) of remaining olive oil and remaining 1/2 tsp (2 mL) salt. Stir to coat.

CRUST & TOPPING 2 1/2 cups (625 mL) unbleached all-purpose flour 3/4 cup (175 mL) sugar 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) kosher salt

1 cup (250 mL) unsalted butter 1 tbsp (15 mL) vanilla extract 3 tbsp (45 mL) cold water 1/2 cup (125 mL) slivered almonds, roughly chopped FILLING 4 cups (1 L) fresh or frozen dark sweet cherries, pitted and halved

Makes 16 slices or 24 squares

WHAT TO SERVE Pair a slice of cherry crumble heaven with a sparkling rosé redolent with ripe red berry fruit and orange sherbet flavours. Jacob’s Creek Moscato Rosé Sparkling LCBO 445825, $13.95

Juice of 1/2 a lemon 1/4 cup (60 mL) sugar 1 tbsp (15 mL) flour 1 tbsp (15 mL) cornstarch 1 tsp (5 mL) fresh thyme leaves (optional)

1 Preheat the oven to 375°F (190°C).

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EARLY SUMMER 2020 FOOD & DRINK