LCBO Food & Drink Spring 2017

power bars from page 47

5 Slice avocados in half and remove pits. Place 1 falafel ball in divot on each half of avo- cado. Serve with tahini sauce and extra falafel balls (makes about a dozen balls) on the side. Serves 6

WHAT TO SERVE Quinta da Aveleda Vinho Verde LCBO 89995

$11.45 Citrus and green apple aromas lead to a palate that is graced by light effervescence. A refreshing choice to contrast the creamy texture of avocado. Stiegl Grapefruit Radler LCBO 334052, 500 mL $2.90 This radler features a balanced and well-hopped beer component, combined with real grapefruit juice. Re- freshing citrus notes complement both the avocado and the nutty flavours of the falafel.

AVOCADO WITH FALAFEL & TAHINI SAUCE Why on earth are you serving your guests avocado halves with the pits still in them? Wait a minute—that’s not a pit! This de- lightful vegetarian course pairs homemade falafel balls with smooth avocado and rich tahini sauce, for a delicious (and surprising) combination. 1 can (540 g) chickpeas, rinsed and drained 1 medium onion, chopped 2 tbsp (30 mL) fresh parsley ½ tsp (2 mL) cumin seeds

UPSCALE GORP BARS If you, like me, snacked on handfuls of GORP trail mix as a kid (otherwise known as “Good Old Raisins and Peanuts”) you will recognize the flavour combination of nuts, dried fruit, chocolate and coconut in this bar. The messy handful is now a neat and portable bar and the contents are a bit more grown-up, but it’s still a perfect high-energy snack. 1½ cups (375 mL) whole roasted almonds ¾ cup (175 mL) chopped roasted and skinned hazelnuts ½ cup (125 mL) puffed quinoa ¾ cup (175 mL) dried cherries ¼ cup (60 mL) unsweetened coconut flakes 1 Preheat oven to 350°F (180°C). Fully line a 9-inch (23-cm) square pan with parchment paper. 2 Combine almonds, hazelnuts, quinoa, cher- ries, coconut, cocoa nibs and salt in a heat- proof bowl and stir to combine. 3 Combine rice syrup and honey in a small pot over medium heat and simmer for 2 to 3 minutes or until the temperature on a candy thermometer reads 260°F (127°C). Immedi- ately scrape syrup into nut mixture and stir to coat. Transfer mixture to prepared pan. Place pan in the oven for 10 minutes, then stir again to ensure that all ingredients are evenly coat- ed in syrup. Let cool slightly, then use your fingers to pack nut mixture into an even layer. 4 Let stand for 10 minutes to cool until just slightly warm. Use parchment paper to pull solid bar out of pan, and cut into bars. Let cool fully, then wrap individual bars and store in a sealed bag or container at room temperature for up to 1 month. Makes 16 bars ¼ cup (60 mL) cocoa nibs 1 tsp (5 mL) kosher salt ½ cup (125 mL) brown rice syrup ¼ cup (60 mL) honey

½ tsp (2 mL) sea salt 2 tbsp (30 mL) flour Oil for frying (canola or vegetable) 3 ripe avocados

JELL-O MANHATTANS A classic Manhattan can’t really be improved upon… Unless, that is, you couple it with a de- lightful prank! Do a fake trip while serving the first couple of guests these just-boozy-enough cherry-tinged Jell-O cocktails, for a priceless sight gag that works like a charm. 6 maraschino cherries, with or without stems

TAHINI SAUCE ½ cup (125 mL) tahini (sesame seed paste)

1 garlic clove, minced ½ tsp (2 mL) sea salt 2 tbsp (30 mL) olive oil Juice of 2 lemons ¼ cup (60 mL) warm water 1 tsp (5 mL) minced parsley

1 pkg (85 g) Cherry Jell-O 1 cup (250 mL) boiling water ¾ cup (175 mL) whisky ¼ cup (60 mL) sweet vermouth 1 tsp (5 mL) Angostura bitters

1 To a food processor add chickpeas, onion, parsley, cumin, salt and flour. Pulse until com- bined and smooth. 2 Form the mixture into golf-ball-sized balls and chill for at least 30 minutes. 3 To make tahini sauce, stir together all in- gredients until smooth. If too thick, add 1 to 2 tbsp (15 to 30 mL) additional warm water and stir again until smooth. 4 In a large pan, fry falafel balls in 2 inches (5 cm) of oil at 350°F (180°C), until crisp and golden; about 4 to 6 minutes, turning every couple of minutes. Drain on paper towel.

1 Place 1 cherry in each Martini glass (see TIP). In a medium bowl, mix cherry Jell-O and hot water. Let cool to room temperature, and then add whisky, vermouth and bitters. Pour into Martini glasses so that cherries are submerged. Chill until firm, about 2 hours. Serves 6 TIP If you want your cherry garnish more front and centre, simply skewer it on a long toothpick, with the pick resting on the bottom and side of the glass. Pour gelatin overtop and set in fridge.

108  FOOD & DRI NK SPRING 2017