LCBO Food & Drink Early Summer 2022

1. Place a reusable baking mat or parchment paper on a baking sheet. Set a small heatproof bowl of cold water beside the stove. 2. Toast sesame seeds in a small saucepan over medium heat, stirring constantly, for 2 to 3 minutes, or until golden and fragrant. Transfer to a bowl. 3. Return pan to medium heat and add water, then sugar and honey. Bring to a boil, stirring until sugar dissolves. Boil, without stirring, for about 3 minutes or until syrup is thick, bubbles slow down and colour is a deep caramel. To test, drop a dribble of syrup into bowl of cold water and it should form a hard thread; if not, boil longer, testing every 30 seconds. 4. Remove from heat and quickly stir in toasted sesame seeds and peanuts until coated. Carefully pour onto prepared baking sheet and spread into a thin layer. Sprinkle with flaky salt to taste. Let cool completely until brittle. (Store wrapped in foil or in a cookie tin at room temperature for 1 day or up to 5 days, depending on the weather, see TIP.)

TIP: The candy will harden fairly quickly upon cooling and you’ll be able to snap it into pieces. If the weather is humid, the candy will soften fairly quickly, so make it an hour or less before serving, or skip this component and use one of the alternative topping suggestions instead. In dry weather, the snaps will store well for several days. ZESTY CITRUS DRESSING Having a simple citrus dressing in your repertoire is a must for bright summer salads. In the Quinoa-Lentil Salad with Grilled Halloumi & Watermelon (p. 54), this dressing works as a marinade for the Halloumi and a perky dressing for the salad. Double up the batch to use some for the quinoa salad and keep more on hand for salads later in the week. 1 tbsp (15 mL) grated orange or lemon zest (from about 1 large fruit) 3 tbsp (45 mL) fresh orange or lemon juice 2 tbsp (30 mL) white wine vinegar 1 1/2 tsp (7 mL) Dijon mustard 1/2 cup (125 mL) olive oil 1/8 tsp (0.5 mL) salt Freshly ground pepper 1. Whisk zest, juice, vinegar and mustard in a measuring cup or bowl. Gradually whisk in oil.

Season with salt and pepper to taste. Use immediately or refrigerate in a jar for up to 1 week.

Gently cook, whisking constantly over moderate heat until thickened, 3 to 5 minutes. Don’t worry if there are a couple of lumps, you’ll be blending it again. Let cool completely. 4. Scrape cooled oat mixture into blender. Add cashew butter, maple syrup, cinnamon and nutmeg. With motor running, pour remaining oat beverage through the hole in the blender lid. Blend until very smooth. 5. If using an ice-cream maker, refrigerate mixture, allowing it to chill, at least 2 hours. Set frozen bowl in ice-cream maker. Turn on and slowly pour and scrape in mixture. Mix until chilled and thickened, 25 minutes. To firm up, scrape into an airtight container. Freeze until firm, about 4 to 8 hours. 6. For preparation without an ice-cream maker, freeze mixture in a wide resealable container or dish for 2 hours. Using a fork, scrape and stir until evenly mixed. Repeat this every hour, 2 to 3 more times, in order to reduce ice crystals. Freeze until firm. 7. Before serving, let ice cream stand at room temperature until soft enough to scoop easily. 8. Ice cream will keep well, covered and frozen, for up to 1 week. When firmly frozen, serve scoops of ice cream topped with raisins, cranberries and nuts.

Makes just under 1 cup (250 mL)

TIP: Halloumi comes in packages that vary in size from approximately 160 g to 300 g depending on the brand. You’ll likely need to buy two or more packages to get enough for the salad (a little more or a little less will work just fine). Extra Halloumi can be wrapped and refrigerated for up to 3 days.

Cold Comforts from page 69

MAPLE GRANOLA ICE CREAM Who says you can’t have ice cream for breakfast? Whirl and freeze granola ingredients (oats, nuts, maple and spices) into a tasty scoopable dessert. Garnish as you would your breakfast bowl, with raisins, cranberries and nuts. For creamiest results, use an ice-cream maker. If you don’t have one, we’ve included no-churn instructions too. 1/2 cup (125 mL) quick rolled oats 3 cups (750 mL) oat “milk” beverage, divided 1 cup (250 mL) cashew butter 3/4 cup (175 mL) maple syrup 1/4 tsp (1 mL) ground cinnamon Pinch nutmeg 1/2 cup (125 mL) each plump raisins, cranberries and chopped nuts such as toasted almonds or walnuts 1. If you have an ice-cream maker, freeze bowl of ice-cream maker until frozen, at least 8 hours. 2. Blend oats in a blender until finely ground. Scrape down sides, as needed. 3. Pour 1 1/2 cups (375 mL) oat beverage into a medium saucepan and set over medium high heat. When hot and steaming, whisk in ground oats.

Makes enough topping for 4 salads, with leftovers for snacking

Makes 4 cups (1 L) for 8 servings

ROASTED STRAWBERRY & PINEAPPLE SAUCE

1. Preheat oven to 425°F (218°C). Place 2 cups (500 mL) strawberry halves, 1 cup (250 mL) pineapple chunks in a pie dish. Drizzle with 1 tbsp (15 mL) brown sugar. Roast until tender, about 20 minutes. Stir halfway through roasting. Let cool completely.

Serves 4 as a topping

FOOD & DRINK EARLY SUMMER 2022 159