LCBO Food & Drink Early Summer 2021 TRADE

Slice of life from page 121

LITTLE GEM HAND SALAD This salad owes a debt to Wildair, a cutting-­ edge New York wine bar with some of that city’s most exciting plates. The dressing here is tuna salad in liquid form, takes a minute or so to make in a blender, and is topped with chopped egg and plenty of summery herbs— in other words, it’s a tuna salad, only way bet- ter looking. There’s enough dressing to save some for tomorrow’s grilled or raw veg.

PROSECCO BAR Making your pals feel welcome is the first step in a successful get-together. As much as you’d like to tell them what to drink, it’s better to give them a choice—but not so much choice that you’re running and ducking and striving to please. Herewith, the answer. Twenty minutes of work on your end, a few seconds on theirs, and everyone’s happy.

MILK BREAD Milk bread has become a foodie favourite for a variety of reasons. It has a pleasing soft texture and a hint of sweetness that comple- ments whatever it’s paired with. This bread can easily be made at home and frozen for a few weeks, ready to be used for anything from eggy breakfast sandwiches to fried chicken “sandos.” This recipe is from chef Chris Jang of Momofuku in Toronto. 4 1/2 cups (1.125 L) all-purpose flour, divided, plus more for kneading 3/4 cup (175 mL) water Softened unsalted butter, for greasing bowl and pans 1/4 cup (60 mL) Red Fife flour 1/4 cup (60 mL) sugar 4 tsp (20 mL) milk powder 1 3/4 tsp (9 mL) salt 1 package (8 g) quick-rise yeast 1 cup (250 mL) whole milk, at room temperature 1 large egg, at room temperature 2 tbsp (30 mL) unsalted butter, melted 1 In a medium saucepan over medium heat, whisk 1/4 cup (60 mL) all-purpose flour and water. Cook, whisking continuously, until a smooth, glue-like paste forms, about 3 min- utes. Remove from heat, transfer to a bowl and let cool to room temperature. 2 Lightly butter a large mixing bowl and gen- erously butter two 9 x 5-inch (23 x 12-cm) loaf pans. 3 In bowl of a stand mixer fitted with a dough hook, add remaining 4 1/4 cups (1.06 L) all-purpose flour, Red Fife flour, sugar, milk powder, salt and yeast. Stir to combine. Add milk, egg and flour paste. Mix on low speed, scraping down bowl if necessary, until fully incorporated, about 5 minutes. 4 Add melted butter and increase speed to medium-low. Mix until dough is shiny and elastic, 10 to 12 minutes. Form dough into ball and place in greased bowl. Cover with plastic wrap. Let rise in warm area until doubled in volume, about 1 hour. 5 Transfer dough to floured work surface. Gently knead for 3 minutes, sprinkling with flour if sticky. Divide dough in half, then divide each half into thirds. Shape each piece into a ball, then squish into an oval. Place 3 ovals evenly in each prepared pan. Cover loosely

2 bottles chilled Prosecco 1 recipe Cucumber Limeade 1 recipe Rhubarb Lemonade 1 recipe Strawberry Purée

DRESSING 1 cup (250 mL) mayonnaise 2 cans (80 g each) tuna in olive oil 2 tbsp (30 mL) drained capers 1 tbsp (15 mL) lemon juice 3 anchovy fillets Freshly ground black pepper to taste 1/4 cup (60 mL) each roughly chopped fresh dill, tarragon and parsley 2 hard-boiled eggs, finely chopped 8 heads Little Gem lettuce Olive oil for drizzling 1/2 a lemon Salt

1 Fill a large bucket with ice. Nestle in Pro­ secco, Cucumber Limeade, Rhubarb Lemon­ ade and Strawberry Purée. Arrange flutes alongside and encourage your guests to add 2 oz of their chosen mixer to a glass before topping up with Prosecco.

Makes 12 drinks

CUCUMBER LIMEADE Combine 2 chopped mini cucumbers and 1/3 cup (80 mL) sugar in a cocktail shaker. Mud- dle until sugar is dissolved. Add 1/4 cup (60 mL) lime juice. Stir, then fine-strain into a small pitcher, pressing on solids to extract as much liquid as possible. Stir in 1 1/2 cups (375 mL) water, cover and refrigerate until chilled. Lime-

1 For the dressing, combine mayonnaise, entire contents of cans of tuna, capers, lemon juice and anchovies in a blender. Process until very smooth. Season with pepper. Scrape into a small bowl, cover and refrigerate for up to 3 days. 2 When ready to serve, combine dill, tarragon, parsley and eggs in a small bowl. Cut lettuce in half lengthwise. Drizzle cut side of each with a small bit of olive oil and squeeze a few drops of lemon juice overtop. Season each with a little salt. Working with 1 lettuce half at a time, spoon a generous amount of dressing over cut surface, spreading to edge, then sprinkle herb and egg mixture over dressing. Repeat with remaining lettuce, arrange on a platter and serve.

ade will keep for 2 days. Makes 2 cups (500 mL)

RHUBARB LEMONADE Add 1 cup (250 mL) chopped rhubarb (about 1 stalk) and 2 tbsp (30 mL) sugar to a cocktail shaker. Muddle until sugar is dissolved. Add 2 tbsp (30 mL) runny honey and 3 tbsp (45 mL) lemon juice. Stir until honey is dissolved, then fine-strain into a small pitcher, pressing on sol- ids to extract as much liquid as possible. Stir in 1 1/2 cups (375 mL) water, cover and refrigerate until chilled. Lemonade will keep for 2 days. Makes 2 cups (500 mL)

Serves 8

STRAWBERRY PURÉE Combine 1 lb (455 g) hulled and roughly

WHAT TO SERVE

Steam Whistle pilsner is refreshingly crisp, with lively hops and floral tones. It’s the perfect choice to match the salad—and cleanse the palate. Steam Whistle Premium Pilsner LCBO 492009, 473 mL, $3.35

chopped strawberries, 2 tbsp (30 mL) sugar and 1 tbsp (15 mL) lemon juice in a blender and purée. Fine-strain into a small pitcher to remove seeds, cover and refrigerate for up to 2 days. Makes 2 cups (500 mL)

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EARLY SUMMER 2021 FOOD & DRINK