LCBO Food & Drink Early Summer 2021

Take it easy from page 53

5 Cut into even squares, wiping knife with wet paper or tea towel between each cut. Dust with icing sugar and garnish with lemon peel curls (or any extra zest). Keep refrigerated until ready to serve.

BUTTERFLY PEA LEMONADE Butterfly pea flowers are native to Southeast Asia and are a deep blue colour. When brewed as a tea, they are caffeine-free and have very little flavour. Remarkably, when the pH level of the tea is altered by adding acid such as citrus, it changes from blue to purple, making it a wonderful addition to cocktails. Our simple lemonade can be served with or without alcohol and is sure to impress at your next gathering! Find dried butterfly pea flowers at cocktailemporium.com. 1 Fill a wine goblet with ice. Add 1 1/2 oz bianco vermouth and 5 oz lemonade. Top with 1 oz Butterfly Pea Flower Tea (recipe follows). Garnish with a lemon wheel.

LEMON LAVENDER BARS A classic lemon bar with an unexpected twist, this dessert features a no-bake crust and a stovetop lemon curd filling. The addition of homemade lavender sugar gives a subtle floral hint to elevate the citrus flavours and help you embrace the early summer season. It’s a won- derful treat to serve this time of year! CRUST 1 1/2 cups (375 mL) graham cracker crumbs 1/4 cup (60 mL) oat flour 1/3 cup (80 mL) sugar 1/2 cup (125 mL) unsalted butter, melted Pinch salt FILLING 1 1/2 cups (375 mL) sugar 2 tsp (10 mL) culinary lavender Zest of 2 lemons 1/4 cup (60 mL) water 3/4 cup (175 mL) fresh lemon juice 1/4 cup (60 mL) cornstarch 1/2 cup (125 mL) unsalted butter, cold, cubed 6 large egg yolks, at room temperature Icing sugar for dusting Lemon peel curls for garnish 1 For the crust, place graham cracker crumbs, oat flour, sugar, butter and salt in a large mixing bowl. Stir until well blended. Transfer to an 8-inch (20-cm) square baking dish lined with parchment paper. Pat down into a firm, even crust. Refrigerate at least 30 minutes or overnight. 2 For the filling, place sugar, lavender and lem- on zest in a food processer. Pulse until lavender is finely blended into sugar, about 1 minute. 3 Transfer sugar mixture to a large saucepan. Add water, lemon juice and cornstarch. Whisk to combine. Cook over medium-low heat, whisking often, until mixture is hot and giving off steam, 8 to 10 minutes. Remove from heat and gradually whisk in butter until emulsified. 4 Place egg yolks in a large bowl. Whisk to combine. Slowly whisk lemon mixture into yolks to temper. Return mixture to saucepan and continue cooking, whisking constantly, until mixture thickens like a loose mayo, about 20 minutes. Pour filling over prepared crust. Place on cooling rack and cool to room tem- perature. Refrigerate until firm, about 2 hours.

Makes 16 bars

WHAT TO SERVE Lemon and berries are complementary flavours. This cider’s pleasant sweetness and raspberry, blueberry and honey notes provide a great match to a citrus dessert. Brickworks Ciderhouse Rosé Cider LCBO 625236, 473 mL, $3.50

Makes 1 drink

BUTTERFLY PEA FLOWER tea To a small saucepan, add 1 cup (250 mL) water and 1 tbsp (15 mL) dried butterfly pea flowers. Bring to a boil. Remove from heat and add peel of 1 orange. Let cool, remove solids and refrigerate, covered, for up to 2 weeks.

Pretty, please from page 74

HIBISCUS COLLINS Hibiscus tea is made with a combination of dried flowers, leaves and pods, and is usually a deep red colour when steeped. It is said to have many beneficial health qualities. The taste is floral but sour, which makes it the perfect cocktail candidate. We take advantage of the great colour and flavour with this gin Collins, which is the perfect accompaniment for your first barbecue of the season. 1 Steep 2 hibiscus tea bags (or substitute with a citrus and hibiscus blend, such as Celestial Seasonings Yellow Zinger) in half the amount of boiling water as instructed. Let cool with tea bags in water to make very strong tea. 2 Fill a tall glass with ice. Add 1 1/2 oz gin, 2 oz cooled hibiscus tea, 1/2 oz lemon juice and 1/2 oz simple syrup (recipe follows). Top with 2 to 3 oz sparkling water and stir gently to mix. Garnish with a basil sprig, if desired.

Makes enough for 8 cocktails

CHAMOMILE COSMO We have championed the use of chamomile tea in cocktails for many years. The honey and apple flavour is mild and delicate, so it needs to be treated with a deft hand to avoid over- whelming the subtle taste. This variation on a Cosmo swaps tea for cranberry, and honey for orange liqueur, creating a wonderful and sophisticated cocktail. 1 To a cocktail shaker filled with ice, add 1 1/2 oz vodka, 2 oz Chilled Chamomile Tea (recipe next page), 1/2 oz lime juice and 1/4 oz Honey Syrup (recipe next page). Stir until ice- cold and strain into a cocktail glass. Garnish

Makes 1 drink

SIMPLE SYRUP Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) sugar until dissolved. Pour into jar and let cool. If storing, cover and refriger- ate for up to 1 month.

with fresh dill. Makes 1 drink

Makes 1 1/2 cups (375 mL)

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EARLY SUMMER 2021 FOOD & DRINK