LCBO Food & Drink Early Summer 2023

1 cup (250 mL) dried hibiscus flowers (optional), see TIP 3 to 6 oz rum (optional) Thin pineapple wedges and cocktail cherries for garnish (optional) 1. Chop pineapple into small pieces, about 1/2‑inch (1-cm) dice. You should have about 4 cups (1 L). Spread pineapple and raspberries out on trays. Freeze until firm. If making in advance, tumble into resealable containers or bags until ready to use. 2. Add coconut cream and sugar to a small saucepan. Bring to a simmer. Remove from heat. If using hibiscus, add it now and let steep for 15 minutes. Strain and discard hibiscus. Let cool completely. If making ahead, this mixture will keep well, covered and refrigerated, for up to 3 days. 3. Before serving, whirl frozen fruit with coco nut mixture until fairly smooth. If frozen fruit is very hard, let defrost slightly before whirling. Whirl in rum or serve alongside dessert for guests to add. Serve in parfait glasses or des sert cups topped with a pineapple wedge and a cherry, if you like. Makes 6 cups (1.5 L) for 6 to 12 servings TIP Look for hibiscus in the aisles of your local grocery store or at Caribbean food stores. If you don’t find any, you can skip it. HERBED JAMMY EGGS & SMOKED SALMON Excellent enjoyed any time of day, this ver satile dish represents simplicity at its best. Be sure to grab good-quality ingredients and carefully prepare the eggs following the exact timing for luscious not-too-runny (or too hard) soft-boiled eggs. 8 dill sprigs, coarsely torn 1/4 cup (60 mL) finely chopped mixed herbs such as chives, cilantro and/or parsley

1. For the brine, place cider, bay leaf, rosemary, garlic, peppercorns and salt in a large pot. Bring to a boil over high heat. Reduce heat and stir until salt is completely dissolved, about 1 minute. Remove from heat and allow to cool to room temperature. Strain into an airtight container. (Brine can be refrigerated up to 2 days.) 2. For the spice rub, combine spices in a small bowl. Mix thoroughly. Transfer to airtight con tainer. (Spice rub can be stored in a cool, dark place for up to 6 months.) 3. To brine ribs, place rib racks in a large roasting pan and add brine. Cover and place in refrigerator for 4 to 6 hours. Do not brine 5. Remove ribs from brine, rinse lightly, and pat dry with paper towel. Season ribs all over with spice rub. Place ribs on a foil-lined baking sheet. Cook on middle rack until fork-tender, about 2 hours. 6. While ribs are cooking, make BBQ sauce. In a small bowl, whisk all ingredients until com bined. Set aside. 7. Remove ribs from oven and raise heat to 450°F (232°C). Brush ribs generously with BBQ sauce. When oven reaches temperature, return ribs to oven, and cook until sauce is set and brown, about 5 minutes. Remove ribs from oven and brush once more with sauce. Rest for 5 minutes then cut into individual ribs. Serve immediately with remaining BBQ sauce on side. Serves 4 to 6 BIG-BATCH PINK-OLADAS Tropical vacation cocktail vibes mix with dreamy soft-serve in this drink-meets-dessert whip, which can be served before or after dinner. The recipe comes together so easily: simply freeze the fruit a few hours in advance then whirl with an infused coconut cream (not to be confused with creamed coconut). Fresh fruit is best in this recipe, but you can swap in frozen fruit for a quick cheat. The addition of hibiscus flowers (also known as sorrel in the Caribbean, but not to be con fused with the herb sorrel) takes this recipe to the next level. 1 pineapple, peeled and cored 6 oz (170 g) fresh raspberries 1 can (400 mL) coconut cream 3 tbsp (45 mL) lightly packed demerara sugar any longer or ribs will get too salty. 4. Preheat oven to 325°F (163°C). Pretty in Pink from page 88

Cook for 6 1/2 to 7 minutes. This may sound finnicky, but it can determine whether or not you’re left with eggs that are impossible to peel and falling apart, or overcooked. Using the slotted spoon, remove to a bowl filled with cold water and ice. Let cool for a couple of minutes. If making ahead, soft-boiled eggs will keep well in the fridge for a couple of days. 3. Toast bread. When lightly toasted, drizzle with olive oil. Lightly rub with cut lemon. Sprin kle with salt. Divide between four plates. 4. Crack and gently peel eggs. If you haven’t cooled them for too long or refrigerated them, eggs will still be a little warm. Slice eggs in half. Sprinkle with salt and herbs. Tear salmon and top eggs with swirled pieces. Dollop with mustard and sprinkle all with lemon zest. Serve immediately, either on or alongside toasts. Makes 4 servings Create a colourful, easy-to-prepare salad with wedges or cubes of pink watermelon and vibrant green cucumber. Elevate the salad with creamy burrata and a quick and zesty vinaigrette made with Tajín seasoning mix—a dried chili, lime and salt blend that hails from Mexico. 2 tbsp (30 mL) white-wine vinegar 1/2 tsp (2 mL) Tajín seasoning mix or 1 tbsp (15 mL) chili crisp 1/2 tsp (2 mL) sugar Pinch salt 1/4 cup (60 mL) extra virgin olive oil 10 large mint leaves plus 2 tbsp (30 mL) small mint leaves for garnishing 1/2 mini watermelon or 1/4 medium-sized watermelon 1/2 English cucumber or 6 Persian cucumbers, or a mix of both 1 container (250 g) burrata, drained 1. Add vinegar, Tajín, sugar and salt to a medium bowl. Whisk in oil in a slow, dribbling stream. If making ahead, dressing will keep well, covered and refrigerated, for up to 2 days. 2. Just before serving, finely chop large mint leaves. Stir into dressing. 3. Slice watermelon into a mix of wedges and cubes. Remove rinds if you like. Slice cucumbers into rounds. Arrange over a serving platter. Tear burrata and arrange over water melon and cucumbers. Just before serving, spoon dressing over ingredients. Garnish with small mint leaves. Serves 6 WATERMELON, CUCUMBER & BURRATA SALAD

1 lemon 12 eggs

4 thick slices sourdough bread Drizzling of extra virgin olive oil Flaked salt

3 to 3 1/2 oz (85 to 100 g) smoked salmon 4 tsp (20 mL) good-quality grainy mustard

1. Finely chop herbs. Finely grate 2 tsp (10 mL) zest from the lemon. Cut lemon in half. Set aside. 2. Add water to a large pot (big enough to accommodate 12 eggs) and bring to a boil. When boiling, use a slotted spoon to lower in eggs. Reduce heat so water is gently boiling.

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