LCBO Food & Drink Spring 2023

WASTE NOT Over the years, we have given many excellent tips on reducing waste at the bar. Here are some highlights: • Portion leftover wine and beer into small containers or ice-cube trays and freeze to use later in soups, stews and cocktail syrups. • Zested oranges can be juiced for Mimosas, peeled and sliced for salads or segmented for a dessert garnish. • From strawberry tops to pineapple peels, fruit scraps can be simmered in water for 10 minutes and used as a base for iced tea. • Wilted herbs are perfectly good for muddling—they still have a lot of flavour to give! Try it in our Gin & Jam Smash (recipe below). Traditionally a muddled mix of spirit, sugar and mint, the Smash cocktail is being reimagined with fruit and is very flexible. This recipe shakes up the concept by using jam in place of sugar and fruit—it’s an excellent way to use up the last dregs in the jar. And for muddling purposes, wilted herbs are perfectly fine—they still have lots of fragrance and flavour to offer. 2 oz gin 1 tbsp (15 mL) Ontario-made jam, such as rhubarb, strawberry or blueberry 4 lemon wedges, divided 6 mint or basil leaves plus a sprig for garnish 1 to 2 oz soda water, chilled 1. Place gin, jam, 3 lemon wedges and mint in a cocktail shaker. Muddle. Fill three quarters full with ice. Shake until ice-cold, about 12 seconds. Strain into a chilled rocks glass filled with ice. Top with soda to taste. Garnish with mint sprig and remaining lemon wedge. GIN & JAM SMASH BY VICTORIA WALSH

5 tbsp (75 mL) extra virgin olive oil, divided Pinch chili flakes Freshly ground pepper to taste 3 tbsp (45 mL) pine nuts 2 tsp (10 mL) honey 1/4 cup (60 mL) mint leaves, torn if large 1. Halve Broccolini lengthwise. Finely grate 2 tsp (10 mL) zest from 1 lemon into a small bowl. Set aside. Halve zested lemon crosswise and poke out seeds. Slice second lemon into 8 rounds and remove seeds. 2. Place Broccolini, lemon halves and slices, shallots, 1/4 cup (60 mL) olives and brine in a large, sealable plastic bag. Squeeze out air, seal and refrigerate 2 hours. 4. Reserve 1 tsp (5 mL) brine from bag then drain Broccolini mixture in a colander. Shake off excess brine. Transfer to a parchment-lined baking sheet. Drizzle with 2 tbsp (30 mL) olive oil and sprinkle with chili flakes and pepper. Toss well. Roast on middle shelf, stirring occasionally, until everything is starting to char and Broccolini tips are crispy, 25 to 35 minutes. When Broccolini is almost finished roasting, place pine nuts in a small baking dish and bake until deep golden brown, about 5 minutes. Remove Broccolini and pine nuts from oven. 5. Set aside lemon halves to cool slightly. When cool enough to handle, squeeze roasted lemon juice into a small bowl. Whisk in reserved brine, remaining 3 tbsp (45 mL) olive oil and honey. Season with pepper. 6. Transfer Broccolini mixture to a serving dish. Sprinkle with remaining 1/4 cup (60 mL) olives. Drizzle with dressing. Sprinkle with pine nuts, reserved lemon zest and mint. 3. Preheat oven to 425°F (218°C).

Inside Scoop From page 21

BANANA PEEL OAT LOAF This delectable, waste-free twist on classic banana bread may become your new go-to recipe. People will never guess it contains whole bananas, peels and all! Ripe bananas have peels that will yield a smoother purée, which will deliver more banana flavour and ensure an extra-moist loaf. 1/3 cup (80 mL) coconut oil, plus more for greasing pan 1 1/2 cups (375 mL) all-purpose flour, sifted 1 1/2 tsp (7 mL) baking powder 1 tsp (5 mL) baking soda 1/4 tsp (1 mL) salt 2 large, very ripe organic bananas with peels, washed, dried 1/3 cup (80 mL) vanilla yogurt (not Greek) 1/3 cup (80 mL) packed dark brown sugar 2 large eggs 1/4 cup + 2 tbsp (60 mL + 30 mL) rolled oats, divided 3 tbsp (45 mL) almond butter, or any runny natural nut butter 2 tbsp (30 mL) pure maple syrup 1. Preheat oven to 350°F (177°C). Grease a 5 x 9-inch (12 x 23-cm) loaf pan with coconut oil. 2. In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside. 3. Trim and discard ends of bananas. Slice 1 banana (with peel still on) into 1/4 -inch (5-mm) thick rounds. Carefully remove peel from second banana, keeping banana intact. Place banana rounds and banana peel with yogurt in a blender on high speed. Purée until smooth. Set aside. 4. Place coconut oil and brown sugar in bowl of a stand mixer fit ted with paddle attachment. (You can also use a mixing bowl with an electric hand mixer.) On medium speed, beat until light and fluffy, 1 to 2 minutes. Add eggs one

at a time, until combined. Stop machine and remove bowl. With a silicone spatula, stir in banana mixture and 1/4 cup (60 mL) oats until combined. Stir in flour mix ture until totally incorporated. 5. Pour batter in prepared pan and spread evenly. Top batter with nut butter. Using a butter knife or skewer, swirl nut butter evenly across top. Sprinkle remaining 2 tbsp (30 mL) oats overtop. 6. Carefully slice remaining banana in half lengthwise and arrange on top of batter, cut sides up. Drizzle with maple syrup. Bake on middle rack until a toothpick inserted in centre comes out clean, 45 to 50 minutes. ROASTED OLIVE-BRINED BROCCOLINI WITH OLIVES, LEMON & MINT Did you know you can brine vegetables? This recipe uses olive brine to season and flavour Broccolini before roasting it for a robust salad with lemons, mint and pine nuts. Hailing from Sicily, Castelvetrano olives are meaty, buttery, and sweeter than basic green olives. You can find them at Italian food shops or at Loblaws under their PC Black Label. 2 bunches Broccolini, about 14 oz (395 g) total, 1/2 inch (1 cm) trimmed off ends 2 small lemons 4 shallots, peeled, halved 1/2 cup (125 mL) Castelvetrano olives, smashed, pitted, divided 3/4 cup (175 mL) Castelvetrano olive brine Serves 6 to 8

Serves 4

Makes 1 cocktail



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