LCBO Food & Drink Early Summer 2021 TRADE

Patio perfection from page 66

TIP You’ll need about 2 medium peppers to measure 1 cup (250 mL) chopped roasted pep- pers. Broil, 1 inch (2.5 cm) from element, turn- ing from time to time, until darkly browned all over. If you prefer, you can use a hot outdoor grill, again turning until darkly browned. Re- move peppers to a heatproof bowl, cover and let stand for 30 minutes. Peel (the skins should slip off easily), stem and seed before roughly chopping. Jarred peppers are often quite vinegary, but if that’s all you have time for, go for it—beware though you may not need any additional vinegar. Taste first and season with white wine vinegar only if necessary. This versatile wine is off-dry and fruity, with nutty notes, making it the ideal companion for this appetizer. Bougrier Vouvray Chenin Blanc LCBO 253229, $17.05 LAMB & SPICED PEANUT SAUCE Boneless lamb neck is cheap, chewy and seriously good. Ask your butcher to bone the two flanks of meat on either side of the neck and to trim as much of the fat as possible. If all you’ve got is the grocery store, use lamb chops. Thawed, previously frozen, imported lamb racks (just cut them into individual chops before grilling) are a good sub. Grill chops for 1 minute a side over a searing hot grill. There’s enough sauce here for leftovers. Use in place of hummus to dress your favourite sandwich. SPICED PEANUT SAUCE 1 can (398 mL) chickpeas 1/2 cup (125 mL) well-stirred natural peanut butter 1/4 cup (60 mL) olive oil 2 tbsp (30 mL) red wine vinegar or sherry vinegar 2 cloves garlic 1 tsp (5 mL) ground cumin 1/2 tsp (2 mL) each ground allspice and smoked paprika Salt and freshly ground black pepper 2 mini cucumbers, very thinly sliced 1/2 tsp (2 mL) salt, plus more to taste 1/2 tsp (2 mL) sugar 1 boneless lamb neck, about 1 1/4 lbs (565 g) WHAT TO SERVE

1 For the peanut sauce, remove 1/2 cup (125 mL) liquid from can of chickpeas, as well as 1/2 cup (125 mL) chickpeas. Add both to a blender (reserve remaining chickpeas and liquid for another use), along with peanut butter, olive oil, vinegar and garlic. Purée. Add cumin, allspice and paprika. Pulse to combine, then season with salt and pepper to taste. Scrape into a small bowl, cover and refrigerate for up to 3 days (return to room temperature before use). 3 Add cucumbers to a colander set in the sink. Toss with 1/2 tsp (2 mL) salt and sugar. Let stand while cooking lamb. 4 Cut lamb into 2 equal-size pieces. Season generously with salt and pepper. Grill for 6 minutes per side for medium, rotating oc- casionally to form an even crust. Remove to a plate and tent with foil. Let rest for 10 minutes. 5 When ready to serve, tip cucumbers into a small bowl and toss with vinegar; check sea- soning and add more salt if necessary. Spoon about half of the peanut sauce over bottom of a platter (reserve the rest for another use). Carve lamb against the grain into 1/4-inch (5-mm) thick slices. Arrange over sauce and arrange cucumbers over and around lamb. Sprinkle with sesame seeds. Serve hot. WHAT TO SERVE Cabernet and Merlot are perfect together with lamb. This fruit-forward red is an ideal pairing to stand up to the salty and spicy rich peanut sauce. Peller Estates Family Series Cabernet Merlot VQA LCBO 58628, $12.95 TROPICAL WHITE WHISKY PUNCH In a large pitcher, combine 1 1/2 cups (375 mL) white whisky, 1 1/2 cups (375 mL) coconut water, 1/2 cup (125 mL) each simple syrup and passion fruit juice, and 1/4 cup (60 mL) lime juice. Stir to combine. Cut 8 passion fruits in half, scoop out pulp and seeds, and add to pitcher. Dis- card skins. Chill punch thoroughly and serve alongside ice, rocks glasses and lime wedges to garnish. 2 Preheat grill to high heat. Serves 8

SUMMER CROSTINI I’ve been a little taken with nuts lately, and this one is as much about walnuts as it is about bright, summery flavours. Nuts are a no-­ brainer during the cooler (or downright cold) months, but their rich (a.k.a. fatty) mouth feel is even better when it’s butting up against acid and freshness. Truth be told, this one can do double duty as dinner—it’s that satisfying. WALNUT & PEPPER SPREAD 1 cup (250 mL) walnut pieces 1 cup (250 mL) roughly chopped roasted orange or yellow pepper (see TIP) 1/4 cup (60 mL) olive oil 1 tbsp (15 mL) white wine vinegar 2 tsp (10 mL) honey Salt and freshly ground black pepper to taste 2 medium zucchini 4 1-inch (2.5-cm) thick slices sourdough, halved, if large 2 cloves garlic, peeled 3 tbsp (45 mL) olive oil, plus extra for garnishing 2 tsp (10 mL) finely grated lemon zest 1 tbsp (15 mL) lemon juice Pinch chili flakes Salt and freshly ground black pepper to taste Grated Parmesan for garnish 1 For the walnut spread, preheat oven to 375°F (191°C). Arrange walnuts on a small baking sheet and toast for 6 minutes. Let cool, then add to a blender along with roasted pepper, oil, vinegar and honey. Process until smooth; season with salt and pepper to taste. Scrape into a small bowl, cover and refrigerate for up to 3 days (return to room temperature before use). 2 When ready to serve, julienne zucchini using a mandoline (or coarsely grate on a box grater). Add to a small bowl and set aside. 3 Darkly toast sourdough using your pre- ferred method. Rub 1 side of each slice with garlic. Spread generously with walnut spread. 4 Toss zucchini with oil, lemon zest and juice, and chili flakes. Season to taste with salt and pepper. Divide between toasts and garnish each with an extra drizzle of olive oil and a sprinkling of Parmesan.

Freshly ground black pepper 2 tsp (10 mL) red wine vinegar 1 tsp (5 mL) toasted sesame seeds

Serves 8

Serves 8

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EARLY SUMMER 2021 FOOD & DRINK