LCBO Food & Drink Early Summer 2021 TRADE

4 Serve warm poached rhubarb sprinkled with crisp topping and dolloped with whipped cream.

1 Trim ends and remove brown papery bits from fiddleheads. Fill a large bowl with cold water. Soak fiddleheads to release dirt and debris. Scoop out and remove any papery bits. Carefully remove fiddleheads, leaving settled dirt on bottom of bowl. Repeat process, rinsing and refilling bowl with fresh cold water until very clean. Drain well and pat dry with paper towels. 2 Bring large pan partially filled with water to a boil. Add fiddleheads. Cook just until fork-tender, 1 to 2 minutes. Immediately plunge into a bowl of ice water. Let cool completely, then drain well. Pat very dry. 3 In a large, wide frying pan set over medium heat, cook prosciutto until crisp and edges begin to shrink, 2 to 3 minutes. Turn and con- tinue cooking until crisp, 2 to 3 minutes more. Remove to a plate. Tear into 32 pieces. 4 Finely grate 1 tsp (5 mL) lemon zest. Set aside. Squeeze 2 tbsp (30 mL) juice from lem- on. Place mascarpone in a medium bowl. Stir in lemon juice. 6 Slice baguette into 32 thin slices. Arrange on a large rimmed baking sheet. Toast until lightly golden and crisp, 6 to 8 minutes. Re- move from oven. Using about 1 tbsp (15 mL) oil, brush 1 side of each toast with oil. Rub with garlic. Place, oil side down, on a serving tray. 7 Add 1 tbsp (15 mL) oil to frying pan. (It’s fine if it’s unwashed from cooking prosciutto.) Heat to medium heat and add shallot. Cook, stirring frequently, until softened, about 3 minutes. Add fiddleheads. Cook, stirring frequently, until warmed through, about 3 minutes. 8 Meanwhile, spread toasts with mascarpone mixture. Divide prosciutto among topped toasts. To each, add a fiddlehead (preferably still warm, but don’t fret if they’re room tem- perature). Sprinkle with reserved lemon zest, salt and pepper. Prepared toasts will keep well at room temperature for about 2 hours. 5 Preheat oven to 400°F (204°C).

Makes 6 servings

TIP Leftover rhubarb poaching liquid will keep well, covered and refrigerated in an air- tight container, for at least 1 week. It’s delicious used in place of simple syrup in cocktails or drizzled over yogurt, porridge or desserts. WHAT TO SERVE Such a delightfully tart dessert begs for the perfect pairing. Look no further than this cider. Its tangy-sweet apple notes resonate with the dish’s flavours. D’Ont Poke the Bear Berry Cider LCBO 15174, 473 mL, $3.40

NEW-STYLE RHUBARB CRISP Don’t ruin spring’s calling-card ingredient with a baked crisp! Hear me out: After chopping and baking rhubarb stalks, you’re usually left with a pale purée. This stovetop method requires a bit more babysitting, but it comes together in less than half an hour (including prep and cook time). Poaching long pieces of rhubarb allows them to keep their shape and deliciously sour edge. Here, perfectly sweet-tart poached rhubarb is sprinkled with a toasted rustic crisp topping and dolloped with whipped cream. 8 large or 12 medium rhubarb stalks, about 1 1/2 lbs (680 g) 4 cups (1 L) water 5 long strips lemon peel (about 1 small lemon) 3 cups (750 mL) sugar 2 1/2 cups (625 mL) quick oats 1/2 cup (125 mL) lightly packed brown sugar 1 Cut rhubarb into 4-inch (10-cm) long pieces. Pour water into a large pot. Add lemon peel. Bring to a boil over high heat. Stir in sugar until dissolved. 2 Using a slotted spoon, carefully add rhubarb pieces. Adjust heat as needed so liquid is barely simmering. Poach in liquid until tender but not falling apart, about 8 minutes. Use slotted spoon to carefully remove rhubarb to plates. See TIP. 3 Stir oats with brown sugar, flour, walnuts and cardamom. In a large skillet or frying pan, melt butter over medium-high heat until foamy. Continue to cook, stirring frequently, until butter begins to separate and deep gold- en specks appear, 3 to 5 minutes. Immediately stir in oat mixture until evenly coated. Reduce heat to medium. Continue to cook until toast- ed and ingredients begin to stick together, about 5 minutes. Topping will be crumbly. 1/2 cup (125 mL) all-purpose flour 1/2 cup (125 mL) chopped walnuts 1 tsp (5 mL) ground cardamom 1/2 cup (125 mL) butter Whipped cream for garnish

FIDDLEHEAD & PROSCIUTTO PINWHEELS

Curled and almost like filigree, fiddlehead ferns are a sight for sore eyes when you catch that first glance at the farmers’ market. Let them take centre stage by simply serving over toast. There are a few steps for this appetizer, but it’s simple to prepare. You won’t regret taking the time, as the mascarpone and crisp prosciutto create a perfect contrast for the fiddleheads’ grassy, vegetal flavour. When fiddleheads aren’t available, a bunch of aspar­ agus makes a fine substitute. 32 fiddleheads, 3 to 4 oz (85 to 115 g) 6 slices prosciutto 1 lemon 1 cup (250 mL) mascarpone 1 baguette 2 to 3 tbsp (30 to 45 mL) extra virgin olive oil, divided 1 garlic clove, halved, root removed 1 shallot or 1/2 small red onion, thinly sliced Salt and pepper

Makes 32 toasts

WHAT TO SERVE A local Pinot Noir that’s fruity with an earthy beetroot note finds harmony with this appetizer. Its palate-cleansing acidity completes the match. Flat Rock Pinot Noir VQA VINTAGES ESSENTIALS 1545, $22.95

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EARLY SUMMER 2021 FOOD & DRINK