LCBO Food & Drink Early Summer 2022

until creamy. Add flower and herb mixture and stir to mix.

2. Using a handheld immersion blender or food processor, purée sauce. Taste and adjust seasoning. If it’s too tart, season with a little sugar. (Cooled, covered and refrigerated, the sauce will keep up to 5 days.) 3. Remove pizza dough from bag and transfer to a lightly floured work surface. Cut dough in half and gently form each portion into a tight, smooth ball. Transfer to an oiled baking sheet. Cover with plastic wrap and let proof in a warm spot for 1 1/2 hours. 4. Place pizza stone on oven rack about 6 inches (15 cm) below top element. Preheat oven to 500°F (260°C) for 30 minutes. 5. Sprinkle a pizza peel with semolina. Roll 1 dough ball into 6-inch (15-cm) round. Using the back of your hands and thumbs, gradually stretch it into a 10-inch (25-cm) round. Transfer to pizza peel. Brush a 3/4 inch (2 cm) border with olive oil. Smear 1/4 cup (60 mL) vodka sauce on dough going to border. Sprinkle sauce with half of parmigiano, then half of mozzarella. 6. With one quick jerk, transfer pizza onto stone. Bake until crust is puffed and browned and cheese is bubbling, about 8 minutes. Transfer to a serving dish. Repeat with remaining dough, sauce and cheeses, saving rest of sauce for another use. Cut pizzas into wedges and serve immediately.

PANSY & FRESH HERB– CRUSTED GOAT CHEESE GARDEN SALAD This pansy and fresh herb– crusted goat cheese log bursts with fresh and slightly spicy green flavours. It adds a beautiful creamy topping to a fresh seasonal salad. Garnish salad with additional pansy flowers for a pretty and edible summery presentation. 12 organic pansy flowers, roughly chopped 1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped 1 tbsp (15 mL) chives, finely chopped 1 tbsp (15 mL) fresh mint, finely chopped Zest of 1 lemon 8-oz (225-g) log softened unripened goat milk cheese 3 tbsp (45 mL) fresh lemon juice 1/2 tsp (2 mL) grainy Dijon mustard 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) ground pepper Remaining flower and herb mix (from Step 1) SALAD 6 cups (1.5 L) spring salad mix 3 radishes, thinly sliced 5 stalks of asparagus, woody ends removed and thinly sliced diagonally 1/3 cup (80 mL) red onion, thinly sliced 12 organic pansies 1. For the goat cheese, mix together flowers, herbs and lemon zest. Spread the mixture out evenly on a plate. Roll cheese log in flower and herb mixture pressing gently until well-coated. Reserve remaining flower and herb mixture left on the plate for vinaigrette. Wrap and refrigerate cheese log until ready to serve. 2. To make vinaigrette, whisk together all ingredients except for the flower and herb mixture LEMON VINAIGRETTE 1/3 cup (80 mL) extra virgin olive oil

A Splash of Vodka from page 172 PIZZA ALLA VODKA The iconic 1980s pasta sauce— an emulsion of tomatoes, vodka and cream—is the star of this decadent pizza with gooey mozzarella and nutty parmigiano. The recipe makes way more sauce than you need, so feel free to double or triple the dough and cheese amounts for a pizza party. VODKA SAUCE 2 tbsp (30 mL) unsalted butter 1 small onion, finely chopped 1 clove garlic, minced 1/2 cup + 1 tbsp (125 mL + 15 mL) vodka, divided 1 can (796 mL) Italian tomatoes Salt and freshly ground pepper to taste 1/2 cup (125 mL) heavy cream Sugar to taste PIZZA 1 bag (600 to 700 g) pizza dough All-purpose flour and semolina flour for dusting Olive oil for brushing 4 tbsp (60 mL) finely grated parmigiano, divided 1. For the sauce, heat butter in a large saucepan over medium heat. Add onion. Cook, stirring, until softened, about 5 minutes. Add garlic. Cook 1 minute. Add 1/2 cup (125 mL) vodka and raise heat to medium high. Cook until liquid is reduced to a syrup, about 2 minutes. Add tomatoes and gently break apart with the back of a spoon or potato masher. Season with salt and pepper. Once it starts bubbling, adjust heat to maintain gentle simmer. Cook, stirring occasionally, until sauce is very thick, about 30 minutes. Stir in cream and 1 1/2 cups (375 mL) coarsely grated mozzarella, about 6 oz (170 g), divided

3. In a large bowl, add in spring mix, radishes, asparagus slices and red onions. Toss with dressing and divide among four plates. 4. Cut goat cheese log into eight round slices and top each salad with two slices. Garnish each salad with pansies. WHAT TO SERVE Henri Bourgeois Les Baronnes Sancerre VINTAGES ESSENTIALS 542548, $34.95 Citrus and herbal flavours in the wine harmonize with the salad’s ingredients. The crisp acidity cuts through the creamy goat cheese, which provides balance. BATANGA According to legend, bartender Don Javier Delgado Corona, who is credited with first making this Mexican cocktail, would ceremoniously stir his Batanga with the knife he used to cut the lime. Feel free to do the same as a nod to the drink’s creator. Lime wedge, for rimming and garnish Pinch of salt, plus extra for rimming 1 1/2 oz blanco tequila 1 oz fresh lime juice 4 oz Mexican-style cola (such as Jarritos Mexican Cola) 1. Wet the rim of a highball or other tall glass with a lime wedge. Dip the rim in salt, coating it lightly and shaking off any excess. 2. Fill the glass with ice. Add tequila, fresh lime juice and a pinch of salt to glass and top with cola. Stir gently. Garnish with lime wedge. Serves 4 Summer Stock from page 131

Serves 2 to 4

remaining 1 tbsp (15 mL) vodka. Remove from heat.

Makes 1 cocktail

170 FOOD & DRINK EARLY SUMMER 2022