LCBO Food and Drink Spring 2016

Know Your NoodLes from page 97

GRENADINE In a small saucepan, heat ⅔ cup (150 mL) 100-percent pomegranate juice (no sugar add- ed) and ⅔ cup (150 mL) granulated sugar over medium heat. Whisk until sugar is dissolved. Remove from heat. Cool to room temperature. Transfer to a glass jar with a lid. Refrigerate up to 1 month. Makes 1 cup (250 mL) Southern corn muffins via France, these sa- voury madeleines will disappear at an alarm- ing rate. To make them in advance, first freeze until hard on a parchment-lined baking sheet in a single layer, then transfer to a freezer bag. Thaw on a baking sheet and pop them into a 350°F (180°C) oven to warm them up for a few minutes right before serving. Baking spray to coat ¾ cup (175 mL) yellow cornmeal ¼ cup (60 mL) all-purpose flour, sifted 2 tbsp (30 mL) granulated sugar CORNBREAD MADELEINES 1 Preheat oven to 400°F (200°F). Lightly coat a madeleine pan with baking spray. Place on a baking sheet. 2 In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, but- ter and buttermilk until combined. Add wet to dry, and mix until just combined—batter will still be a little lumpy. Transfer the batter to a measuring pitcher. 3 Slowly pour the batter into the moulds, fill- ing each one about 85 percent full. Bake on the lower shelf until a toothpick inserted in the centre of a middle madeleine comes out clean, 12 minutes. 4 Remove from oven and invert madeleine pan over a wire cooling rack. Tap to release. Place pan back on baking sheet and repeat with remaining batter. Makes about 22 madeleines 1 tsp (5 mL) baking powder ¼ tsp (1 mL) baking soda ¼ tsp (1 mL) salt 1 large egg, lightly beaten 1 tbsp (15 mL) unsalted butter, melted 1 cup (250 mL) shaken buttermilk, preferably organic

4 Gradually pour cream into sauce, while stirring. Simmer, stirring often, for 5 min- utes to blend the flavours. Stir in chopped ba- sil and season to taste with salt and pepper. Pour enough of the sauce over pasta in pot to coat as desired. Toss gently to combine. (Cover and refrigerate any extra sauce for up to 5 days.) 5 Spoon pasta into warmed bowls and sprin- kle with Parmesan and shredded basil. Serves 4 to 6

WHAT TO SERVE Sartori Valpolicella Classico LCBO 378109

$13.95

GLUTEN-FREE PASTA WITH ROSÉ SAUCE

Scarlet Red Cabernet Franc VQA LCBO 387076

$14.95

A simple, rich tomato sauce finished with a splash of cream and fresh basil lends a clas- sic taste to gluten-free pasta. The not-too- thick and not-too-thin texture works well with whichever shape suits your fancy—the stur- dier penne, fusilli and other short shapes, as well as long thin shapes. 2 tbsp (30 mL) olive oil 1 onion, finely chopped 3 cloves garlic, minced ½ tsp (2 mL) dried basil Salt and freshly ground pepper 1 can (796 mL) San Marzano tomatoes 2 tbsp (30 mL) tomato paste 12 oz to 1 lb (375 to 500 g) gluten-free pasta 1 Heat oil in a deep saucepan over medium heat. Add onion and reduce heat to medium- low. Cook, stirring, for about 3 minutes or un- til starting to soften. Add garlic, basil, ½ tsp (2 mL) each of salt and pepper and cook, stir- ring, for 2 to 3 minutes or until onion is soft- ened, but not browned. 2 Add tomatoes and tomato paste and bring to a boil, breaking up tomatoes. Reduce heat and boil gently, stirring often, for about 20 minutes or until sauce is thickened. 3 Meanwhile, cook pasta in a large pot of boil- ing salted water until al dente. Drain well and return to pot off the heat. ½ cup (125 mL) whipping cream 2 tbsp (30 mL) chopped fresh basil Freshly grated Parmesan cheese Shredded basil leaves

the return of Brunch from page 70

PALOMA MIMOSA This refreshing, citrusy eye-opener is a cross between the Paloma, Mexico’s national High- ball of tequila and grapefruit soda, and the beloved Mimosa. Grenadine helps boost the grapefruit’s rosy colour, and it’s a breeze to make at home. ¾ cup (175 mL) 100% agave blanco tequila ¾ cup (175 mL) pulp-free Ruby Red grapefruit juice

6 tbsp (90 mL) strained fresh lime juice 6 tbsp (90 mL) homemade Grenadine (recipe follows) 1 bottle (750 mL) dry sparkling wine such as cava, chilled Small ruby red grapefruit slices to garnish

1 In a glass pitcher or jar, stir together tequila, grapefruit and lime juices and Grenadine. Cover tightly and refrigerate up to 4 hours in advance. 2 For each drink, stir the mixture and pour 3 oz into a cocktail shaker. Add 3 ice cubes. Shake for 5 seconds. Strain into a chilled Champagne flute. Top with sparkling wine, and garnish with a grapefruit slice. Makes 6 cocktails

114  FOOD & DRI NK SPRING 2016