LCBO Food & Drink Early Summer 2024

Rainbow Connections from page 105

Porch Party from page 58

mixing bowl. Add trout and crème fraîche. Mix gently to combine. Season with salt, keeping in mind trout is salty. 3. Spoon trout mixture into a shallow bowl and use a spatula to pack down lightly and smooth top. Pour herb-infused butter mixture overtop. Refrigerate until firm, about 1 hour. 4. When ready to serve, place fennel and watermelon radish in a small mixing bowl. Add remaining 1 tbsp (15 mL) olive oil and lemon juice. Season with salt and mix. 5. Serve potted trout with fennel and radish salad and thick-cut potato chips for scooping. Serves 6 to 8

MANGO MOCHI BUTTER CAKE Mochi cake has a unique dense, bouncy texture, thanks to a sweet rice flour called mochiko. It’s not interchangeable with rice flour, so it may require a trip to a specialty store or Asian grocer. This cake is flavoured with mango and given a colourful swirl of icing inspired by tie-dye. Baking spray 4 eggs 2 cups (500 mL) granulated sugar 3/4 cup (175 mL) unsalted butter, melted, cooled 1 can (354 mL) evaporated milk 1 3/4 cups (425 mL) puréed mango, fresh or frozen, divided 3 cups (750 mL) mochiko (sweet rice flour) 1 1/2 tsp (7 mL) baking powder 1 1/2 cups (375 mL) icing sugar, sifted Assorted food colouring 1. Preheat oven to 350°F (177°C). Grease a 9 x 13-inch (23 x 32-cm) baking dish with baking spray. 2. In a large mixing bowl, whisk eggs and sugar until combined. Whisk in butter, evapo rated milk and 1 1/2 cups (375 mL) mango purée until combined. 3. In a medium bowl, mix mochiko and baking powder. Add half mochiko mixture to wet mixture and stir to combine. Add remaining mochiko mixture and stir until an even batter forms. 4. Transfer batter to prepared baking dish. Bake on middle rack until a toothpick inserted in centre comes out clean, about 50 minutes. Remove from oven. Transfer to a cooling rack and cool completely. 5. To make the glaze, mix remaining 1/4 cup (60 mL) mango purée with icing sugar. Divide evenly between three small bowls. Use 1 to 2 drops of different food colouring in each bowl. Stir. Dollop spoonfuls of glazes on cake. Use tip of spoon to squiggle and swirl glaze over cake, making a tie-dye pattern. Let glaze dry, about 1 hour. Slice into 12 equal portions and serve. (Leftovers will keep covered at room temperature for up to 3 days.) Serves 12

POTTED SMOKED TROUT WITH FENNEL & RADISH SALAD

WHAT TO SERVE Willm Réserve Riesling VINTAGES ESSENTIALS 11452, $20.95

This rustic fish pâté is sealed with a verdant cap of herb butter, which, in addition to add ing flavour and richness, seals the dish so that it can be made a few days ahead. We love scooping it up with thickly cut potato chips, but it’s also excellent smeared on toasts. 1/4 cup + 1 1/2 tbsp (60 mL + 22 mL) unsalted butter, divided 1/2 cup (125 mL) chopped Italian parsley 1/4 cup (60 mL) finely chopped shallot 1 tbsp (15 mL) finely chopped garlic 1/4 tsp (1 mL) cayenne 9-oz (255-g) fillet smoked trout, skin discarded, coarsely flaked 1/4 cup (60 mL) crème fraîche 1 cup (250 mL) very thinly sliced fennel 1 cup (250 mL) julienned watermelon radish 1 tbsp (15 mL) lemon juice Thick-cut potato chips for serving 1. Melt 1/4 cup (60 mL) butter and let cool slightly. Transfer to a food processor or blender and add parsley, chives and 2 tbsp (30 mL) olive oil. Purée until smooth. Transfer to a small saucepan. Place over medium heat. When it comes to a simmer, pass through a fine-mesh strainer set over a bowl. Press on solids to extract maximum liquid then discard solids. Season with salt and set aside—you should have about 1/3 cup (80 mL). 2. Heat remaining 1 1/2 tbsp (22 mL) butter in a small frying pan over medium heat. Add shal lots. Cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cayenne. Cook 1 minute more. Transfer mixture to a medium 1/4 cup (60 mL) chopped chives 3 tbsp (45 mL) olive oil, divided Salt to taste

The racy citrus acidity of this bone-dry Ries ling balances the richness of the trout, while the wine’s ripe golden peach notes counter the herbal flavours of the dish.

ITALIAN ICED TEA Perfect for a porch party, this refreshing, low-octane cocktail is quite reminiscent of iced tea. For ease of service, you can make up the full batch in a pitcher, or just make infused vermouth, then top with kombucha and soda individually, as needed. If possible, use organic citrus fruit since the rinds will be sitting in the liquid for some time. 1 large lemon 2 medium oranges, halved, sliced, divided 1 1/2 cups (375 mL) sweet red vermouth, preferably Dolin Vermouth de Chambery Rouge AOC ( LCBO 370841, $17.35 ) 1. Cut lemon in half lengthwise. Cut one half crosswise into slices and other half into six wedges. Set aside separately. 2. In a large mixing glass or non-reactive bowl, muddle 1 orange and sliced lemon half. Add vermouth and bitters. Let stand for a few minutes to infuse. Strain mixture into a large pitcher. Add remaining orange slices. Slowly pour in kombucha. To serve, pour into ice-filled glasses. Top with a splash of soda and serve with a lemon wedge. Serves 6 6 to 8 dashes Angostura bitters 4 cups (1 L) ginger kombucha Chilled soda water to top

WHAT TO SERVE Bartenura Moscato IGT LCBO 231779, $21.05

With delicate fruity and floral notes, Moscato is a classic pairing for fruit-based desserts. Light effervescence adds a lovely texture to the experience.

126 FOOD & DRINK EARLY SUMMER 2024