LCBO Food & Drink Spring 2023

PAPER PLANE Easy to make, and even easier to enjoy. This cocktail is a great aperitif as well as a worthy food pairing cocktail. Creator Sam Ross warns not to overshake the drink: the goal is to serve it very cold, but not watery. 3/4 oz Nonino Quintessentia Amaro 3/4 oz bourbon 3/4 oz Aperol 3/4 oz fresh lemon juice 1. Combine amaro, bourbon, Aperol and lemon juice in a cocktail shaker filled with ice. Shake just long enough to chill, about 15 seconds. Strain into chilled coupe glass and serve. YELLOWFIN TUNA CRUDO WITH RADISH, CUCUMBER & CAPERS Crudo, Italy’s answer to sashimi, is defined by its simplicity and the quality of ingredients. Source the best fish and olive oil you can, and let the products speak for themselves. 1/4 cup (60 mL) red radish, sliced very thinly, then cut into quarters 1/4 cup (60 mL) mini cucumber, sliced thinly 1 tbsp (15 mL) shallot, finely minced 1 tbsp (15 mL) extra-small capers, drained 4 tsp (20 mL) fresh lemon juice 1/4 cup (60 mL) extra virgin olive oil Flaky sea salt, such as Maldon salt 1. Using a very sharp knife, slice tuna into slices 1/4 inch (5 mm) thick. Divide slices between four chilled plates. 2. Top each plate with a little sliced radish, sliced cucumber, minced shallot and capers. 3. Drizzle over lemon juice and olive oil, season to taste with flaky sea salt. Serve immediately. Makes 1 drink 10 oz (285 g) sushi-grade yellowfin tuna

thoroughly and set aside, covered and refrigerated until ready to use. This step can be done up to 1 day ahead. 2. Cut potatoes in half and cut a small slice off bottom of each half so potatoes will stand firmly. Score top, about 1/4 inch (0.5 cm) deep, in a diamond pattern. This will allow the potatoes to absorb more butter and crisp nicely. Season with salt and pepper. 4. Heat large ovenproof nonstick frying pan to medium-high, add 1/4 cup (60 mL) butter, allow to melt. Add potatoes, scored side down, reduce heat to medium and allow to cook 3 minutes. Place in oven and bake until scored side of potato is well browned and potatoes are cooked through, about 25 minutes. 5. While potatoes are cooking, heat remaining butter in large frying pan until foamy. Add in garlic clove and thyme sprigs, allow to infuse for 10 seconds. Add in shiitake and oyster mushrooms, season with salt and pepper, and toss together with butter. Allow to sauté, stirring frequently, until mushrooms are browned and cooked through, about 6 to 8 minutes. Deglaze pan with wine, scraping browned bits off the bottom of pan and cook until evaporated, 2 to 3 minutes further. Remove garlic and thyme stems from pan and discard. 6. Remove potatoes from oven, drain on paper towel, and allow to cool slightly until potatoes aren’t hot to the touch, but are still warm 7. Place 1/2 tsp (2 mL) herb sour cream on top of each potato, then top with 1 tsp (5 mL) sautéed mushrooms. Top with remaining chives and serve immediately. 3. Preheat oven to 350˚F (177˚C).

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Recipe index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit lcbo.com/foodanddrink .

Spicy To-mayo Sauce p. 86 White Cut Chicken with Ginger-Scallion Sauce p. 44 DESSERTS & BAKED GOODS Banana Peel Oat Loaf p. 108 Family-Style Lemon Posset with Rhubarb p. 112 Ham & Cheese Hot Cross Buns with Chive Butter p. 109 Mango Cheesecake with Vanilla Cream p. 112 Raspberry Sugar Cookie Bars p. 113 Sky-High Blueberry Buttermilk Cake p. 111 COCKTAILS , DRINKS & MIXERS Brown Sugar Syrup p. 110 Bubble Tea Sunrise p. 110 The Contender p. 114 Dirty Tequila Martini p. 110 Gin & Jam Smash p. 108 Hanky Panky p. 114

APPETIZERS & SOUP Comte Grilled Cheese on Rye with Watercress p. 114 Crispy Potato Bites with Herbed Sour Cream & Mushrooms p. 114 Maple-Lentil Pâté with Merlot Jelly p. 113 Matzo Ball Soup with Spring Vegetables p. 42 Yellowfin Tuna Crudo with Radish, Cucumber & Capers p. 115 MAIN COURSES , SIDES & CONDIMENTS Butter Chicken Sauce p. 86 Chilaquiles-Style Breakfast with Radish Microgreens p. 106 Currywurst Sauce p. 86 Double-Mustard Monte Cristo Sandwiches p. 106 New-Style Broccoli & Beef Stir-Fry p. 107 Next-Level Margherita Pizza p. 105 One-Pan Sausage & Lentils p. 58 One-Pan Seafood Pot Pie p. 54 One-Pot Lemony Pasta with Spring Greens p. 56 One-Pot Moroccan Lamb Stew p. 109 Perfect Fries p. 84 Roasted Olive-Brined Broccolini with Olives, Lemon & Mint p. 108 Smashed Eggs on Toast with Asparagus, Anchovies & Mint p. 40

Lady Maravilla p. 114 The Liberty Belle p. 114 Microgreens Vegetable Breakfast Shot p. 106 Paper Plane p. 115 Pizza Cocktail p. 111 Trinidad Sour p. 110

Makes 24 potato bites

Serves 4

FOOD & DRINK SPRING 2023 115

PLEASE ENJOY FOOD & DRINK RESPONSIBLY