LCBO Food & Drink Early Summer 2023

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit LCBO.com/foodanddrink .

1 large egg, cold 1 cup (250 mL) chilled soda water, plus more as needed

1. For the gochujang honey dip, whisk all ingredients in a small bowl until combined. Transfer to an airtight container. Refrigerate up to 1 week. 2. For the chicken tenders, whisk buttermilk, 1 1/2 tsp (7 mL) gochugaru, onion powder, 3/4 tsp (4 mL) garlic powder, 3/4 tsp (4 mL) salt and sugar in a medium bowl. Submerge chicken tenders in buttermilk mixture. (If using breasts, cut each breast lengthwise into 1/2-inch- or 1-cm-thick strips.) Cover and refrigerate for at least 6 hours or overnight. 3. When ready to fry chicken, place 1 cup (250 mL) flour in a medium bowl. Set aside. Sift remaining 1 cup (250 mL) flour and cornstarch into a large bowl. Stir in remaining 1 1/2 tsp (7 mL) gochugaru, 1/2 tsp (2 mL) garlic powder and 1/2 tsp (2 mL) salt. Set aside. 4. Place ramen in a resealable plastic bag. Using a rolling pin, finely crush—the pieces should be very small, but discernible. To prevent them from getting gloopy as you work, place only about one quarter of crushed ramen at a time in a large, shallow bowl then replenish as needed while you coat the chicken tenders. 5. Pour 2 inches (5 cm) of oil into a large, high-sided pan. Set over medium heat until it registers between 355°F and 370°F (179°C and 188°C) on a thermometer. (Adjust heat as necessary while frying to maintain this range.) 6. While oil is heating, whisk egg in a medium bowl then gently stir in soda water. Pour into flour-cornstarch mixture. Using two chopsticks or a fork, very gently mix until batter is just combined with a few lumps—do not overmix. 7. Line bowls up in this order: chicken, plain flour, batter and ramen noodles. Using one hand for wet and one hand for dry, remove chicken pieces one at a time from buttermilk and place into flour. Coat lightly and shake off excess. Dip into batter and shake off excess. Place into ramen noodles and press gently to help adhere. 8. Working four at a time, fry coated chicken tenders, turning occasionally until golden brown and cooked through, 3 to 5 minutes. Place on a cooling rack set over a baking sheet. Sprinkle lightly with salt. Serve with gochujang honey dip. Makes 12 tenders

APPETIZERS, SALADS & SNACKS Briny Half-Shell Clam Cocktail p. 139 Caesar Mushrooms p. 140 No-Bake Tahini Granola Bars with Freeze-Dried Strawberries p. 141 Potato & Chorizo Salad p. 140 Sweet Tomato, Golden Halloumi & Baby Greens Salad p. 104 Thai-Style Glass Noodle Salad with Shrimp & Herbs p. 142 Watermelon, Cucumber & Burrata Salad p. 137 with Minty Yogurt Sauce p. 42 Cider-Brined Spareribs with Maple Pepper BBQ Sauce p. 136 Crisp-Skinned Salmon on Frisée Salad with A Seedy Vinaigrette p. 60 Dill Pickle Chicken Piccata Ca-Noodling with Zucchini p. 106 MAIN COURSES & SIDES Arayes (Grilled Lamb-Stuffed Pitas) Grilled Shrimp Torta with Spicy Guacamole p. 38 Herbed Jammy Eggs & Smoked Salmon p. 137 Jerk Chicken Roti Wraps with Pineapple Salsa & Creamy Slaw p. 146 Lobster & Radish Rolls on Buttered Buttermilk & Black‑Sesame Buns p. 138 Miso-Scallion Biscuits & Japanese-Style Egg Salad p. 142 Ramen-Crusted Chicken Tenders with Gochujang Honey Dip p. 146 Salsa Verde Chicken Enchiladas p. 143 Spanish-Style Cod Escabeche p. 144 Steak Sandwich with Broccoli Relish p. 140 Strawberry-Labneh Crepes with Basil p. 138 Tomato, Cheddar & Sesame Tart p. 141 Vegan Beet Reuben p. 40

DESSERTS & BAKED GOODS Cheater Mille Feuille Towers with Whipped Yogurt & Mango p. 62 Fruit Pizza p. 136 Mimosa Brunch Cake p. 145 Orange Creamsicle Cake p. 144 PB & J Cheesecake Tart p. 124 Salted Lime Semifreddo & Strawberries p. 139 S’mores Slab Pie p. 122

COCKTAILS, DRINKS & MIXERS Big-Batch Pink-oladas p. 137 Cantina Spritz p. 146 The Dalby p. 135 Hugo Cocktail p. 136 Kir Royale Floats p. 103 Lillet Spritz p. 141 The Locavore Spritz p. 54 Old Cuban p. 136 Purple Gin Fizz p. 135 Sangria For Two p. 56 Sea Buckthorn Syrup p. 135 Simple Syrup p. 135 Smoky Rosé Punch p. 139 Spring & Tonic p. 135 Wicked Raspberry Slush p. 135 Willibald 75 p. 135

54

WHAT TO SERVE Bougrier Vouvray Chenin Blanc AC LCBO 253229, $19.05

This off-dry Loire white has the body to stand up to bold Korean flavours, with ripe honeyed pear and quince fruit to handle the heat.

FOOD & DRINK EARLY SUMMER 2023 147