LCBO Food & Drink Holiday 2021

Drinks that dazzle from page 136

1 tbsp (15 mL) chopped garlic 1 can (540 mL) black turtle beans 3/4 cup (175 mL) water 1 tbsp (15 mL) finely chopped chipotle in adobo 1 tbsp (15 mL) balsamic vinegar 2 tsp (10 mL) soy sauce

2 When flavours have infused to your liking, strain wine and brandy through a fine-mesh sieve into a large measuring cup. Stir to mix. If making ahead, strained mixture can be stored in the fridge for up to 4 days. 3 Serve chilled from the fridge or over ice in a wine glass. To serve warm, just before serving, pour into a large saucepan. Add sugar, if using. Heat over medium until hot but not simmering, 6 to 8 minutes. Serve in heatproof glasses. Garnish with orange peel.

WHISKY & SAFFRON SOUR Rye’s spice pairs beautifully with a saffron-­ infused syrup in this twist on the sour. But its crowning glory is an aromatic dusting of dried fruit powder overtop. Look for freeze-dried fruit at health food stores, premium retailers and online. Finely grind, just before using, in a spice grinder and use a fine-mesh sieve for dusting. 1 In a cocktail shaker, combine 3/4 oz lem- on juice, 3/4 oz Saffron Honey Syrup (recipe follows), 1 1/2 oz rye and 1/2 oz egg white from a carton. Dry shake without ice for 30 seconds, add ice and hard shake to chill. Strain into a coupe and dust with freeze-dried raspberry or mango powder, or a combination of both. Makes 1 cocktail SAFFRON HONEY SYRUP In a small bowl, combine 1/2 cup (125 mL) hot wa- ter and a generous pinch saffron. Let steep for 15 minutes. Add 1/2 cup (125 mL) honey and stir to dissolve. Fine-strain to remove saffron and chill. Makes 1 cup (250 mL) EVERYTHING NICE Sugar and spice are the best of chums in this cocktail featuring homemade grenadine, a totally different thing from the corn-syrup-laden stuff on the grocery shelf. If you don’t have orange blossom water (usually found in the international aisle of well-stocked grocers), you can squeeze a large piece of orange peel over the finished syrup to express the oils—it won’t be quite the same, but it will still be delicious. Cotton candy is available in tubs and can be found online, in candy shops and inmany corner stores. 1 In a cocktail shaker filled with ice, combine 1/2 oz Homemade Grenadine (recipe follows), 1 oz pineapple juice, 1/2 oz lemon juice, 1 1/2 oz white rum and 1/2 tsp (2 mL) pink peppercorns. Shake sharply and strain into a Nick and Nora glass or a coupe. Garnish with a skewered tuft of pink-peppercorn-dusted cotton candy. Makes 1 cocktail HOMEMADE GRENADINE Combine a 473 mL bottle unsweetened pome­ granate juice, 1 tbsp (15 mL) lemon juice and 1 3/4 cups (425 mL) sugar in a medium pot. Boil for 3 minutes over medium heat, stirring to dissolve sugar. Remove from heat and stir in 1/4 tsp (1 mL) orange blossom water. Pour into a non-reactive container and chill. Makes 2 1/2 cups (625 mL)

12 corn tortillas Sour cream, crumbled queso fresco and cilantro sprigs for serving 1 Preheat oven to 450°F (232°C). 2 Toss cauliflower with 3 tbsp (45 mL) olive oil, cumin, coriander and salt. Place in a single layer on a rimmed baking sheet and roast for 15 minutes or until beginning to brown. Turn cauliflower and compress slightly toward 1 end of baking sheet. Seed poblanos and cut into quarters. Toss with remaining 1 tbsp (15 mL) oil and season with salt. Place, skin-side up, on empty end of baking sheet. Roast for 15 min- utes or until vegetables are softened and deeply browned in places. Let cool slightly, then slice poblanos and sprinkle cauliflower with lime juice. Transfer to serving dishes. 3 For the pickled onions, combine apple cider vinegar, sugar and salt in a heatproof container and microwave for 30 seconds. Stir to dissolve sugar and salt. Add onion and toss to combine. Transfer to a serving dish. 4 For the beans, heat 1 tbsp (15 mL) oil in a medium sauté pan on medium-low heat. Add chopped onion and sauté for 5 minutes or until lightly golden. Add garlic and cook for 1 min- ute more. Add beans, water, chipotle, balsamic and soy sauce, and bring to a boil. Turn down and let simmer gently for 8 minutes or until beans are flavourful and saucy. 5 Toast both sides of corn tortillas in a large dry skillet or directly on grates over a gas burner until softened and browned in places. Wrap in a clean kitchen towel to steam and keep warm. 6 Lay out all the fixings and let everyone assemble their own tacos.

Makes 4 to 5 servings

Vital veggies from page 79

ROASTED CAULIFLOWER, POBLANO, RED ONION & BLACK BEAN TACOS

With savoury roasted veggies and saucy beans piled into warm corn tortillas, virtuous vege-

tarian fare never tasted so good. 1 medium head cauliflower, about 2 lbs 10 oz (1.19 kg), cut into florets 1/4 cup (60 mL) olive oil, divided 2 tsp (10 mL) ground cumin 1 tsp (5 mL) ground coriander Salt 2 poblano peppers 2 tbsp (30 mL) fresh lime juice

Serves 4

PICKLED ONIONS 1/4 cup (60 mL) apple cider vinegar 2 tsp (10 mL) sugar 1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt 1/2 medium red onion, thinly sliced BLACK BEANS 1 tbsp (15 mL) canola oil 1/2 cup (125 mL) chopped onion

WHAT TO SERVE The tacos’ robust flavours and textures call for the palate-refreshing carbonation, soothing sweet, malty tones and assertive hops of this bold IPA. Nickel Brook Head Stock IPA LCBO 275172, 473 mL, $3.55

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FOOD & DRINK HOLIDAY 2021