LCBO Food and Drink Spring 2016

4 Combine cider, rosemary and sugar in a pot over high heat. Bring to a boil and reduce for 20 minutes or until syrupy. Remove rosemary sprigs and serve sauce with warm apple cake. Serves 6 to 8

greek Holiday from page 56

KERRY APPLE CAKE We tried both Granny Smith and Pink Ladies in our testing and preferred the tartness of the Granny Smith. Spies would be good, too. This recipe is adapted from the Dingle Cookery School and is served all over Kerry when apples come into season. The cider sauce should be served with the warm apple cake. If you serve it cold, you don’t need the sauce. ½ cup (125 mL) unsalted butter,

CANADIAN CIDER CUT WITH VODKA

ZUCCHINI , TOMATOES & HERBS This quick and delicious side dish perfectly captures the Greek way with vegetables. It be- gins with nothing fancy, an economy of ingre- dients and steps, but results in heaps of bright fresh flavour. 2 tbsp (30 mL) olive oil 1 onion, sliced 1 tsp (5 mL) sugar 24 cherry tomatoes ⅓ cup (80 mL) lightly packed chopped dill ¼ cup (60 mL) lightly packed mint leaves, sliced 1 Heat oil in a large, high-sided skillet over medium heat. Add onion and cook for 3 min- utes, or until translucent. Stir in zucchini, sea- son generously with salt and pepper, and cook, stirring from time to time, for 10 minutes or until tender-crisp. 2 Pour vinegar over, sprinkle with sugar, and cook, stirring, until most of the liquid has evap- orated, about 2 minutes. Add tomatoes to pan, toss to combine, cover and cook 5 to 7 min- utes or until zucchini are tender and tomatoes have just burst. 3 Remove from heat, stir in dill and turn out onto a platter or shallow serving bowl; sprin- kle with mint. Serves 10 4 medium zucchini, about 2 lbs (1 kg), cut into ¼-inch (5-mm) thick rounds Salt and freshly ground pepper to taste ¼ cup (60 mL) white wine vinegar

at room temperature ½ cup (125 mL) sugar 1 tbsp (15 mL) grated lemon zest 2 eggs ¼ cup (60 mL) milk 1½ cups (375 mL) all-purpose flour 1½ tsp (7 mL) baking powder ½ tsp (2 mL) salt ⅛ tsp (0.5 mL) cinnamon ⅛ tsp (0.5 mL) ground nutmeg 3 large cooking apples, peeled and cut into ¾ inch (2 cm) chunks 1 tbsp (15 mL) brown sugar

CIDER SAUCE 2 cups (500 mL) hard cider 2 sprigs rosemary ½ cup (125 mL) sugar

1 Preheat the oven to 375°F (190°C). Grease an 8-inch (20-cm) cake pan and line the base with parchment. 2 Cream the butter and sugar with an elec- tric mixer until fluffy, about 2 minutes. Add zest. Beat in eggs, then milk. Sift flour with baking powder, salt, cinnamon and nutmeg, then add to butter mixture. Stir until com- bined. Mix in the apples. The mixture will ap- pear to have more apples than batter. Spread evenly into prepared pan and sprinkle with brown sugar. 3 Bake for 45 to 50 minutes or until a cake tester inserted into the cake comes out clean.

PLEASE ENJOY RESPONSIBLY. OUTCIDER™ IS A TRADEMARK.

FOOD & DRI NK SPRING 2016 105