LCBO Food & Drink Early Summer 2022

4. Meanwhile, cut and discard bitter pith from oranges and slice pineapple into long spears. Using an electric juicer, press pineapple spears and orange flesh. You should get about 3 cups (750 mL) juice in total. See TIP on this page for juicing without an electric juicer. 5. When sugar from oleo saccharum mixture has dissolved, pour in freshly squeezed orange and pineapple juices. Fine-strain pineapple water into punch bowl as well. Add rum. Stir to mix. Fill punch bowl with one tray of prepared mint ice. Pour into punch glasses filled with more mint ice.

1. Put the kettle on to boil. Place sprigs, stem side up (for easy removal), in a heatproof pitcher which can hold at least 4 cups (1 L). Pour in syrup. Pour 2 cups (500 mL) boiling water overtop. Gently stir to mix. Steep for 5 minutes. Carefully remove sprigs avoiding nettles. Let cool completely. 2. Meanwhile, if using fresh watermelon cubes, use an electric juicer to press juice from watermelon until you have 6 cups (1.5 L). For a refined and clear look (as in our photo), clarify watermelon juice by slowly straining through a coffee filter– lined funnel into a large pitcher. Discard any pulp. You may need to replace the filter a few times. This should make approximately 4 cups (1 L) juice. Stir in lemon juice. Strain steeped syrup mixture into watermelon and lemon juice. Stir to mix. 3. Divide between lowball or tumbler glasses filled with ice. Pour 1 oz mezcal or tequila into each glass and stir to mix. Garnish each with a watermelon slice, basil sprig and a pinch of salt.


Loafing Around from page 112 BASIC BANANA BREAD This übermoist style of banana bread combines the richness of pound cake with the texture of bread pudding. The coconut flavour is subtle, but, if it’s not your thing, use neutral refined coconut oil instead. Avoid completely black bananas, as they lack the starch to give the bread structure. Baking spray 2 cups (500 mL) all-purpose flour, sifted 2 tsp (10 mL) baking powder, sifted 1/2 tsp (2 mL) fine sea salt 2/3 cup (150 mL) virgin coconut oil, at room temperature 3/4 cup (175 mL) light brown sugar, packed 2 large eggs, at room temperature 2 tsp (10 mL) pure vanilla extract 1 3/4 cups (425 mL) mashed very ripe bananas (about 4 medium) 1. Preheat oven to 350°F (177°C). Spray a 5 x 9-inch (12 x 23-cm) metal loaf pan with baking spray. Line bottom with parchment paper. Place pan on a baking sheet. 2. In a mixing bowl, combine flour, baking powder and salt. In the bowl of a stand mixer fitted with a paddle, beat coconut oil and sugar on medium-high speed until well-combined, stopping to scrape down bowl once, about 2 minutes. Reduce speed to low. Add eggs one at a time, waiting until first is incorporated before adding second. Add vanilla. Add 1/3 dry mixture followed by 1/2 of bananas. Repeat and finish with remaining 1/3 dry mix. Stop and scrape down bowl. Mix until just combined. Transfer batter to prepared pan and level out top with spatula. 3. Bake on baking sheet on middle rack until a wooden skewer inserted in centre comes out clean,

Interested in some new ways to get more from your ingredients? Incorporating some mixologist style tricks, this refreshing, zesty punch uses as much of the fruits as possible. Orange peels are mixed with sugar for a traditional, aromatic oleo saccharum base (a mix of citrus peels and sugar) and pineapple peels infuse water before juicing the fruit for a super fresh-tasting punch. 3 mint sprigs for ice cubes, plus more for garnishing Water for ice cubes 1 large ripe pineapple 2-inch (5-cm) piece of ginger, peeled and sliced 10 allspice berries 2 cinnamon sticks 6 cups (1.5 L) water 1 cup (250 mL) granulated sugar, divided 3 oranges 10 oz dark or white rum 1. Add a mint leaf or two to each cube mould in two ice-cube trays. Top with water, immersing mint. Freeze until ice is solid, 2 to 4 hours. 2. Wash, scrub and rinse outside of pineapple thoroughly (discarding top and bottom). Cut peel from pineapple and add to a large pitcher along with ginger, allspice berries and cinnamon sticks. Top with 6 cups (1.5 L) water. Stir in 1/2 cup (125 mL) sugar. Cover and let stand at room temperature, stirring occasionally, for 4 to 6 hours, to allow flavours to infuse. 3. Meanwhile, to prepare an oleo saccharum, pull long peel strips from oranges and place in a large punch bowl. Sprinkle remaining 1/2 cup (125 mL) sugar evenly over strips. Using a muddler or the handle of a wooden spoon, muddle to release oils from orange peels. Cover and let stand, allowing flavours to infuse and sugar to dissolve, about 4 hours.

Makes 20 punch glass–sized servings

TRY WITH Havana Club Original 3 Year Old LCBO 337667, $29.95


Lively and refreshing, this watermelon and fresh herb “water” makes an excellent addition to summer cocktails, and is just as delicious on its own for a no-alcohol summer sipper. If you don’t have a juicer, see TIP on this page, or just pick up fresh watermelon juice at your local juice bar or grocery store. For a mixologist-level clarified drink, strain the watermelon juice through a coffee filter. This gives it a silky mouth feel and almost clear appearance (as in our photo). 1/4 cup (60 mL) agave syrup 2 cups (500 mL) boiling water 8 cups (2 L) watermelon cubes, about 1/4 large watermelon or 4 cups (1 L) freshly pressed watermelon juice 1/4 cup (60 mL) freshly squeezed lemon juice 8 oz mezcal or tequila Thin watermelon slices, for garnish Basil sprigs, for garnish (optional) Pinch of sea salt 3 young stinging nettle or basil sprigs

Makes 8 cocktails

TRY WITH Casamigos Mezcal LCBO 609362, $99.95or 1800 Silver Tequila LCBO 227678, $40.45

TIP: If you don't have an electric juicer, cut fruit into chunks and pulse in a blender until very smooth. Strain through a fine-mesh seive into a large measuring cup.


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