LCBO Food & Drink Early Summer 2024

New Sips for Summer from page 64

Solo Suppers from page 85

Bubble Up from page 31

TERIYAKI TOFU BURGER A thick slab of tofu is pan-fried, basted in salty-sweet teriyaki sauce and served on a toasted bun with cured cukes and spicy mayo. It’s a gloriously messy veggie burger, perfect for people who eschew faux meat. Avail able at most Asian supermarkets, superior Kikkoman Takumi Original Teriyaki Sauce is worth seeking out.

SMOKY LEMON & ICED TEA Add sultry smoke flavour to the classic summer time combo of lemonade and iced tea before flipping it into the Italian soda realm with the addition of fizz. The result is a big-batch punch that is superb with barbecued dishes. Applewood or hickory wood chips 1 cup (250 mL) granulated sugar 1/2 cup (125 mL) water 8 lemons, cut in half 1 can (473 mL) hard iced tea 3 oz bourbon (optional) Lemon wheels for garnish Fresh thyme for garnish, preferably flowering lemon thyme 2. Meanwhile, pour sugar and 1/2 cup (125 mL) water into a small saucepan. Bring to a boil and stir until dissolved, about 5 minutes. Remove from heat and cool completely. Syrup will keep well, in an airtight container in the fridge, for up to 2 weeks. 3. When wood chips have soaked for 20 min utes, drain well. Place in a smoker box or wrap in heavy-duty foil. Lift grill and place smoker box on heat source. 5. When chips start to smoke, turn grill on the side without smoker box to low. Place lemons, cut side down, on that side. Barbecue until they soften and grill marks form, about 10 min utes. Remove to a bowl. When lemons are cool enough to handle, squeeze juices through a fine sieve into a measuring cup. Swirl and press with a ladle if you’re dealing with a lot of pulp. Strained juices should measure about 1 1/2 cups (375 mL). Pour juice into a pitcher and stir in sugar syrup. Chill. 6. Just before serving, add iced tea and bour bon. Stir to mix. Pour into tall glasses filled with ice. Garnish with lemon wheels and thyme, if you like. Top with soda right before serving. 4. Preheat grill to medium. 3 cups (750 mL) sparkling water or 2 cans (each 355 mL) club soda 1. Soak wood chips in warm water for 20 minutes.

2-inch (5-cm) piece English cucumber, cut into thin rounds Salt and sugar to taste 4 tsp (20 mL) mayonnaise Hot sauce, preferably sriracha, to taste

THE TRANSFUSION A beloved refresher at many a great American golf course, this cocktail was apparently in vented by U.S. President Dwight D. Eisenhower during or after a round at the Augusta National Golf Club in Georgia. Definitely a hole in one.

1 block (397 g) firm tofu 1 1/2 tsp (7 mL) canola oil 2 tbsp (30 mL) teriyaki sauce 1 large burger bun, split

2 oz vodka 1 oz Concord grape juice 1/8 oz freshly squeezed lime juice Ginger ale Lime wheel for garnish

1. Place cucumber in a small bowl. Season gen erously with salt and lightly with sugar. Mix well with your fingertips. Set aside. In a ramekin, mix mayo and hot sauce. Set aside. 2. Cut tofu in half through middle so you have two thick burger-like slabs. (Save one slab for another use.) Press tofu firmly between paper towel to extract as much moisture as possible. Season both sides with salt. 3. Heat oil in a small, nonstick frying pan over medium-high heat. Add tofu. Cook until nicely browned, about 5 minutes per side. Remove from heat and drain off oil. Add teriyaki sauce. Turn and baste tofu off heat until well coated. 4. Toast bun and smear both sides with spicy mayo. Place tofu on bottom bun, top with cucumbers and bun top. Serve immediately.

1. Add vodka, grape juice and lime juice to a highball glass and stir briefly. Fill with ice cubes. Top up with ginger ale. Garnish with

a lime wheel. Makes 1 drink

THE DJANGO REINHARDT Named for the immortal jazz guitarist, this tangy, low-ABV sour was created by Cali fornian cocktail guru Erick Castro-Diaz, who recently opened Gilly’s House of Cocktails in San Diego. Simple Syrup balances tart lemon juice and orange to create a vibrant frame for the vermouth’s complex botanical flavours.

3/4 oz lemon juice 3/4 oz Simple Syrup (p. 132) 3 orange slices 3 oz dry white vermouth

Serves 1

WHAT TO SERVE Asahi Super Dry LCBO 572313, 500 mL, $3.60

1. Add lemon juice, syrup and two orange slices to a cocktail shaker. Muddle well. Add vermouth and half fill with ice. Shake until chilled then strain into a rocks glass over fresh ice cubes. Garnish with the third orange slice. Makes 1 drink

With its carbonation and light profile, this crisp and clean rice lager provides a palate cleansing counterbalance to all the flavours of the tofu burger.

Makes 6 cups (1.5 L) for 6 servings

124 FOOD & DRINK EARLY SUMMER 2024