LCBO Food and Drink Holiday 2016

MANGO TAMARIND SOUR Look for small pots of tamarind concentrate in the Asian section of larger grocery stores. You can take this drink in one of two direc- tions: add Oloroso sherry to make this a mys- terious and elegant sherry cocktail, OR use bourbon for more crowd-pleasing appeal. To turn this into an alcohol-free drink, simply omit the alcohol. TAMARIND & STAR ANISE SYRUP 1 cup (250 mL) water 5 whole star anise ½ cup (125 mL) demerara sugar 2 tbsp (30 mL) tamarind concentrate Pinch salt

ROSEMARY MAPLE LOLLIPOP 1 cup (250 mL) sugar ¼ cup (60 mL) “medium grade” or “grade B” maple syrup ¼ cup (60 mL) white corn syrup ¼ cup (60 mL) water ¼ cup (60 mL) rosemary leaves 20 wooden skewers or lollipop sticks JUNIPER & ROSEMARY SYRUP 1 cup (250 mL) water 1 tbsp (15 mL) dried juniper berries ½ cup (125 mL) “medium grade” or “grade B” maple syrup 2 tbsp (30 mL) fresh rosemary leaves 4 cups (1 L) flavourful brewed black tea, chilled 1 cup (250 mL) smoky/peaty single-malt Scotch ¼ cup (60 mL) juniper & rosemary syrup 1 To make lollipops, combine sugar, maple syrup, corn syrup and water in a small heavy- bottom pot and stir over medium heat until liquefied. Use a pastry brush dipped in water to “wash” away any crystals that have formed around the edge of the pot. Attach a candy thermometer to the side of the pot and cook for 5 to 7 minutes without stirring or until it has reached hard-crack stage (300°F/150°C). While you are waiting for the sugar syrup, lay out 20 small piles of about 4 rosemary leaves about 3 inches (8 cm) apart on a silpat or sheet of parchment paper. Have your wooden skew- ers ready. When your syrup has reached the right temperature, remove from heat and let stand for 3 to 5 minutes or until it has cooled and thickened slightly. Use a sturdy table- spoon to pour a round of syrup on top of each pile of rosemary ensuring that the leaves are fully covered, and working as you go, embed a skewer in each one. Let cool. Store in an air- tight container with parchment between the layers for up to 2 days before serving. 2 For syrup, combine water and juniper ber- ries in a small pot over medium heat and bring to a boil. Turn heat to medium-low and simmer gently for 10 minutes or until water is infused with juniper and reduced to about ½ cup (125 mL). Add syrup and stir until dis- solved. Remove from heat, add rosemary and let stand until cool. Strain into a glass con- tainer and refrigerate until needed. Will keep for about 2 weeks. 3 Combine tea, Scotch, and juniper syrup and serve in rocks glasses over ice with rosemary

want a round of beets no more than 2 inches (5 cm) in diameter—cut them smaller if you need to. Use a knife to make a single cut from the edge into the centre of each round. Work- ing with 2 to 3 slices of beets at a time, take a small round and, beginning with the cut edge, roll it into a small cone. Continue with 1 to 2 more slices of beets around the origi- nal cone so you have what looks like a small rosette. Run a skewer through the rosette to secure it. Set aside and repeat until you have 8 rosettes. 2 Combine vinegar, sugar, peppercorns and cloves in a small pot and bring to a boil, stir- ring to dissolve sugar. Remove from heat. Add beet rosettes and let stand about 2 to 5 min- utes or until beets have softened slightly and become flavourful. Store rosettes covered in vinegar mixture in the refrigerator until ready to serve. Rosettes are best made and used the same day. 3 Combine Chardonnay, apple juice, pear nec- tar and elderflower liqueur in a pitcher with ice. Add ginger beer and stir until just com- bined. Strain into coupe glasses and serve with beet rosette. Makes 8 drinks

GARNISH 2 small navel oranges

4 cups (1 L) mango juice 1 cup (250 mL) Oloroso sherry OR 1 cup (250 mL) bourbon 3 tbsp (45 mL) fresh lemon juice 3 tbsp (45 mL) tamarind & star anise syrup

4 drops Angostura bitters 1 cup (250 mL) soda water

1 Combine water and star anise in a small pot and bring to a boil over medium heat. Turn heat to medium-low and simmer gently for 10 minutes or until water is infused with star anise and reduced to about ½ cup (125 mL). Add sugar, tamarind and salt and stir until dissolved. Remove from heat, transfer to a glass container and refrigerate until needed. Will keep for about 2 weeks, but strain out flavourings after 2 days to keep flavours from getting too strong. 2 Use a zester to score a pattern into the outside rind of oranges. Cut each into 6 seg- ments and use a sharp knife to trim the fruit away from the peel. Eat the fruit as a snack and place a skewer through each orange peel “barette” to make garnishes. 3 Combine mango juice, sherry or bourbon, lemon juice, tamarind syrup and bitters in a pitcher with ice. Pour into glasses, top with a splash of soda water and garnish with orange barettes. Makes 8 drinks

A WALK IN THE WOODS The scents of the woods in a glass! Look for dried juniper berries in gourmet shops or spice stores. The lollipop is a beautiful gar- nish and the easiest candy to make, but al- ways be very careful when working with hot sugar syrup as it can give you a terrible burn. If you have a silpat or similar baking mat, use the back of it to give your lollipops a fun texture. You can also use a lollipop mould if you have one—oil it lightly before pouring in sugar syrup. For an alcohol-free variation of this drink, just skip the Scotch.

maple lollipops. Makes 8 drinks

FOOD & DRI NK HOLIDAY 2016 221