LCBO Food & Drink Spring 2017

TROPICAL STORM Inspired by a rum and coke, this cocktail gets its tropical notes from pineapple juice. We used non-alcoholic ginger beer, but alcoholic ginger beer is widely available and can be used if you prefer an even stormier cocktail. The sweet and acidic profile of the pineapple and the spiciness of the ginger beer balance the creaminess of the chickpeas and cut through the richness of the crema, while also enhancing its flavours.

4 Season shrimp with salt. Add garlic and jalapeño to skillet used for frying chickpeas. Sauté for 1 to 2 minutes or until garlic is lightly browned. Add shrimp to pan. Continue to sauté for 2 to 3 minutes or until shrimp is pink and slightly curled. Add rum and bring to boil, then remove from heat. 5 Transfer chickpeas in sauce to a serving dish and remove bay leaves. Scatter over shrimp with any sauce and fried chickpeas. Drizzle over crema and garnish with lime zest to serve. Serves 6 to 8 WHAT TO SERVE De Chanceny Crémant de Loire Rosé Brut LCBO 211466 $19.20 This dish has sweet, spicy and savoury notes that will pair brilliantly with a sparkling rosé. The fine-textured

GARNISH 1 tsp (5 mL) grated lime zest

1 Combine sour cream, mayonnaise, lime juice, cilantro and garlic in a blender or use a stick blender for 30 seconds to purée. Reserve. 2 Heat a large skillet over medium-high heat. Add 2 tbsp (30 mL) oil. Sauté onions, peppers, chorizo and bay leaves for about 5 to 6 min- utes or until vegetables have softened. Add garlic and cumin and cook until fragrant, about 30 seconds. Add 3 cups (750 mL) chick- peas and coat with mixture. Add wine and bring to boil. Stir in passata, Worcestershire sauce, vinegar, paprika and sugar. Bring to a boil then reduce heat to medium-low and sim- mer until sauce is thick and flavourful, about 10 to 15 minutes. Season with salt and pepper. 3 Heat remaining 3 tbsp (45 mL) oil over medium-high heat in a nonstick skillet. Pat remaining 1 cup (250 mL) chickpeas dry and add to oil. Fry until golden, tossing occasion- ally, about 4 minutes. Using a slotted spoon, remove from oil and place on a paper towel, leaving oil in skillet. Transfer chickpeas to a bowl and toss with chipotle powder and salt.

Ice 2 oz dark rum ⅓ cup (80 mL) pineapple juice Juice of ½ a lime ⅓ cup (80 mL) ginger beer Lime wedge

mousse refreshes the palate. Yellowglen Pink Sparkling LCBO 15867

1 Fill a tall glass with ice. Add dark rum, then pineapple juice and lime juice. Top with ginger beer. Garnish with the lime wedge. Makes 1 drink

$11.95 Sparkling wines are versatile and add a sense of cele- bration. This light-bodied rosé has just enough sweet- ness to counter spicy heat.

imported & distributed by

Gourmet Trading Co. | p : 905-826-6800 | 888-482-3278 | www.gourmettrading.com | made in maine | stonewallkitchen.com

FOOD & DRI NK SPRING 2017 119