LCBO Food & Drink Early Summer 2023

Show Your Pride from page 94

SALTED LIME SEMIFREDDO & STRAWBERRIES

A semifreddo is a bit like an unchurned ice cream. The hardest part here is the initial curd—take your time with it. If your stovetop runs a little hot, cook the curd over low. Other than that, you’re golden. The semifreddo can be made up to a week in advance, provided you cover it snugly while it’s in the freezer. If you can’t find freeze-dried pineapple, use freeze-dried strawberries or nothing at all. SEMIFREDDO 1/3 cup (80 mL) freshly squeezed lime juice 1 egg 4 egg yolks 2/3 cup (150 mL) honey 3 tbsp (45 mL) unsalted butter, cut into pieces 1/2 tsp (2 mL) salt

BRINY HALF-SHELL CLAM COCKTAIL These slurpable clams are perfect party food. The flavours are bracing, and the filling is cold, crunchy and refreshing. Best part is you can do most of the work a day ahead. Clams are pretty inexpensive compared to other seafood, making them aces for serving a crowd. They’re sustainable, too. Ask your fishmonger if the clams have been purged of sand already—if not, refrigerate for 1 hour in a mixture of 8 cups (2 L) cold water and 1/2 cup (125 mL) dissolved Diamond Crystal Kosher salt. 1/2 cup (125 mL) water or lager 18 cherrystone clams, 2 to 2 1/2 inches (5 to 6.5 cm) wide, scrubbed 1/2 cup (125 mL) tomato juice 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) finely diced pickled jalapeño 2 tbsp (30 mL) pickled jalapeño brine 2 tbsp (30 mL) finely diced white onion 2 tbsp (30 mL) pitted, finely diced green olives 2 tbsp (30 mL) olive oil 1. Place water or lager in a large skillet over medium heat. Bring to a boil and add clams. Cover and cook 6 to 7 minutes or until opened (if clams are tightly packed, give them a stir to encourage them to open). Reserve 2 tbsp (30 mL) cooking liquid. Strain clams and dis card remaining liquid. 2. Once cool enough to handle, twist clam shells open and remove meat. Refrigerate 18 half-shells to use as serving vessels. Roughly chop meat. Add to a bowl along with reserved cooking liquid, tomato and lemon juices, pickled jalapeño and brine, onion, olives and oil. Season to taste with salt and pepper. Cover and refrigerate, up to a day, until ready to serve. 3. Fill a large lipped platter with coarse salt or crushed ice. Divide clam mixture between half shells and arrange on platter. Sprinkle parsley overtop and serve cold. Makes 18 Salt and freshly ground black pepper Coarse salt or crushed ice to serve 1 tbsp (15 mL) finely chopped parsley

1 1/2 cups (375 mL) whipping cream 2 tsp (10 mL) finely grated lime zest

SMOKY ROSÉ PUNCH Double down on the pink factor by combining grapefruit juice with sparkling rosé, then give your bubbles a boost with just a small amount of intensely smoky mezcal or Scotch. The com plex aromas will definitely add to the punch’s bouquet without overwhelming the drink. Float grapefruit pieces in the punch for added flavour and visual appeal or save some to add as a garnish for each glass. 1/2 pink grapefruit cut into quarter wheels 1 to 2 cups (250 to 500 mL) ice cubes 1 bottle (750 mL) sparkling rosé, chilled 1 can (355 mL) club soda, chilled 1. Pull eight strips of peel from the grapefruits avoiding the pith. Add to small saucepan along with sugar and water. Heat over medium heat until sugar is dissolved, about 5 minutes. Let cool completely. Strain through a sieve into a resealable jar and let cool completely. If mak ing ahead, syrup will keep well, covered and refrigerated, for up to 2 weeks (see TIP). 2. Squeeze 1/2 cup (125 mL) juice from grapefruit(s). 3. Add 1/2 cup (125 mL) syrup, grapefruit juice and mezcal to a large pitcher or punch bowl. Chill in fridge for at least 1 hour. Add some pink grapefruit pieces. Add ice. Top with bubbly and soda. Stir. Serve in ice-filled glasses. Garnish with more pink grapefruit pieces. Makes 5 1/2 cups (1.375 L) for 12 servings 2 pink grapefruits 1 cup (250 mL) granulated sugar 1 cup (250 mL) water 2 oz mezcal or Scotch

1 lb (455 g) strawberries, hulled 1 tbsp (15 mL) honey 1 tbsp (15 mL) lime juice 1/2 tsp (2 mL) vanilla paste or extract 1 pkg (43 g) freeze-dried pineapple

1. To make the semifreddo, combine lime juice, egg, yolks, honey, butter and salt in a medium pot. Set over medium-low heat and cook whisk ing constantly until hot and thickened, about 5 minutes. Immediately strain through a fine mesh sieve into a bowl, cover and refrigerate until chilled, about 3 hours. 2. Whip cream and lime zest in a large bowl until soft peaks form. Fold in 1/3 chilled lime curd. Fold in remaining curd. Divide between 10 paper cups or shallow dessert bowls. Arrange on a baking sheet, cover with plastic wrap and freeze overnight. 3. About 1 hour before you’re ready to serve, cut strawberries into bite-size pieces. Add to a bowl along with honey, lime juice and vanilla. Toss to combine. Let stand for 1 hour. 4. Crush the freeze-dried pineapple with the side of your chef’s knife. Serve semifreddo topped with macerated strawberries and crushed freeze-dried pineapple.

Serves 10

WHAT TO SERVE Lola Nero Sparkling Red VQA LCBO 30272, $17.95

WHAT TO SERVE Héritage du Cleray Muscadet Sèvre et Maine LCBO 323816, $17.00

This moderately sweet and sparkling red wine bursts with fruity notes that enhance the strawberries. The delicate mousse of fine bubbles pleases the palate.

TIP Leftover syrup can be added to other cocktails or simply enjoyed topped with soda.

The minerality and laser-like acidity of this wine will stand up to the briny character of the dish.

FOOD & DRINK EARLY SUMMER 2023 139