LCBO Food & Drink Early Summer 2023

Away for the Weekend from page 82

5. To assemble, split baguette into a top and bottom; spread bottom with mayonnaise. Cover mayonnaise with about 1/3 of the relish, pressing to compact. Top with the cheese, folding to fit if necessary. Pile steak along the length, then top with remaining relish. 6. Top with top of baguette and give the sandwich a good squish. Cut into two equal sized pieces. Arrange side-by-side on a large piece of plastic wrap and bring wrap over to enclose. Place a cutting board over halves and weigh down with a heavy pan. Let stand for 1 to 2 hours, then cut into 10 equal-sized pieces to serve. Serves 10

and stir until dough starts to come together. Tip out onto counter, gather and knead until smooth and elastic, about 5 minutes. 3. Wrap with plastic wrap and let rest at room temperature for 1 hour (or overnight in the fridge, removing it 1 hour before you plan to roll it out). 4. Arrange a rack in middle of oven; preheat to 400°F (204°C). 5. Roll pastry into a 13 x 16-inch (32 x 40 cm) rectangle. Roll up around pin and transfer to parchment-lined baking sheet (overhang will be tucked in later). Leaving a 1 1/2-inch (4-cm) border all around, sprinkle with semolina. In area containing semolina, prick all over with a fork. Distribute cheddar overtop. 6. Shingle tomato slices over cheese. Fold excess pastry over top to create a 1 1/4-inch (3-cm) border all around; pinch firmly together in corners. Trim excess pastry with kitchen shears if you like. Brush border with beaten egg. Sprinkle with flaky salt and pepper. 7. Bake for 35 to 40 minutes or until bottom is deep golden. Remove to a rack and let cool to room temperature before cutting into 10 equal-sized pieces to serve. WHAT TO SERVE Speck Bros. Family Tree ‘The Goat Lady’ Chardonnay VQA LCBO 16792, $16.95 The buttery flavours of this smooth wine com plement the flaky tart crust, while the bright acidity cuts through the richness of tahini, cheese and yogurt. LILLET SPRITZ Mix the spirits here before your guests arrive—it’ll save you trouble later. No one wants trouble at a party! Also, if you’re expect ing a crowd, the recipe is easily doubled—just be sure to have enough soda on hand. You’ll need about three 355-mL cans per batch. 1. In a pitcher, combine 12 oz Lillet Blanc ( VINTAGES 322297, $24.95), 8 oz white ver mouth and 4 oz gin. Refrigerate until chilled. For each drink, fill a tall glass with ice. Add 2 oz Lillet mixture and top with soda. Garnish with half a lemon wheel and a cucumber spear. Makes 12 drinks Serves 10

NO-BAKE TAHINI GRANOLA BARS WITH FREEZE-DRIED STRAWBERRIES These chewy, no-bake granola bars help take the pressure off coordinating breakfast for a crowd. Set them out as part of a mini buffet with yogurt and fruit, or simply hand out bars as friends and family roll out of bed. Freeze dried strawberries are available at many natural food shops, or you could substitute another favourite dried fruit. Cocoa nibs can be found at bulkbarn.ca. 2 1/4 cups (560 mL) quick oats 3/4 cup (175 mL) puffed brown rice 1 1/3 cups (330 mL) flaked coconut, divided 1/3 cup (80 mL) brown sugar 1/4 cup (60 mL) coconut oil 1 tbsp (15 mL) vanilla extract 1/2 tsp (2 mL) fine sea salt 2 cups (500 mL) freeze-dried strawberries, roughly chopped, divided 1. Line a 9 x 13-inch (23 x 33-cm) baking pan with two pieces of overhanging parchment paper. 2. Toss oats with rice puffs, 1 cup (250 mL) coconut, 4 tbsp (60 mL) cocoa nibs and 3 tbsp (45 mL) black sesame seeds in a large bowl. 3. Combine honey, tahini, sugar, oil, vanilla and salt in a small pot. Heat over medium, while whisking, until oil has melted and no lumps remain, 5 to 7 minutes. Remove from heat. 4. Drizzle honey mixture over oat mixture, then stir to coat. Add 1 1/2 cups (375 mL) strawberries. Stir to combine then transfer to prepared baking pan. Spread mixture in an even layer. Sprinkle with remaining 1/2 cup (125 mL) strawberries, 1/3 cup (80 mL) coconut, 2 tbsp (30 mL) cocoa nibs and 1 1/2 tsp (7 mL) sesame seeds. Press down, using a spatula or the bottom of a measuring cup, to flatten top and adhere garnish. Cool in fridge until set, about 1 hour. 5. To serve, cut in half lengthwise, then cut each section into 10 bars. Store in an airtight container at room temperature for up to 2 weeks. Makes 20 bars 6 tbsp (90 mL) cocoa nibs, divided 3 tbsp + 1 1/2 tsp (45 mL + 7 mL) black sesame seeds, divided 1/2 cup (125 mL) honey 1/3 cup (80 mL) tahini

WHAT TO SERVE San Marzano Negroamaro Puglia IGP LCBO 19697, $11.95

Leather and spice from the wine pair perfectly with the medium-rare flank steak, while the wine’s bold fruit flavours tame the spice of the relish in the sandwich.

TOMATO, CHEDDAR & SESAME TART This free-form tart doesn’t require a fancy tin or much experience making pastry. You’ll need a large baking sheet, at least 11 x 15 inches (28 x 38 cm). Once you’ve finished kneading the dough and letting it rest, rolling it out is a cinch: it stretches easily and doesn’t stick to the counter. The tart can be made hours in advance, but is best the day it’s made. Once it’s cooled, leave it on the rack and loosely cover the top with plastic wrap until ready to serve. 2 1/2 cups (625 mL) all-purpose flour 1 tsp (5 mL) salt 1/4 cup (60 mL) toasted sesame seeds 1 tbsp (15 mL) well-stirred tahini 1/4 cup (60 mL) olive oil 1/3 cup (80 mL) plain Balkan-style yogurt 1/4 cup (60 mL) water 2 egg yolks 2 tbsp (30 mL) semolina or fine cornmeal 2 cups (500 mL) coarsely grated old cheddar 3 medium-sized ripe tomatoes 1 egg, lightly beaten Flaky sea salt and coarsely ground black pepper 1. Combine flour, salt and sesame seeds in a large bowl. Stir to combine. 2. Whisk together tahini, olive oil, yogurt and water in a large measuring cup with a spout. Pour over flour mixture. Stir to combine (mix ture will be dry and clumpy). Add egg yolks

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