LCBO Food & Drink Spring 2018

RECIPE INDEX

The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit foodanddrink.ca.

SOUPS, SALADS & APPETIZERS Roasted Squash Salad with Maple-Apple Cider

28

Vinegar Gastrique Roots & Goat’s Curd Salad Turmeric, Miso & Ginger Soup

90

91 91

Vegetable Stock

Parmesan Cloud Eggs with Arugula Salad

94

MAIN COURSES Maple Soy Brisket & Roasted Vegetables

30 32 74 76 88 92 93 96

Maple Bacon Onion Tarte Tatin

Quinoa-Crusted Pork Cutlets with Peas & Mint Herbes De Provence Veal with Creamy Brie Wild Salmon & White Asparagus Risotto

Perfect Scrambled Eggs

Manakish with Cheese & Za’atar Herbed Salmon Burgers with

Cucumber-Radish Slaw & Gribiche Lamb Burgers with Grilled Asparagus & Tzatziki

96 98

Beef Burgers with Grilled Mushrooms

and Jarlsberg Spicy Veggie Burgers with Crushed Avocado & Pickled Beets Turkey-Bacon Burgers with Cheddar & Rhubarb Chutney Fried Chicken with Sriracha Maple Syrup Sautéed Steak with Spanish Tomatoes SIDE DISHES Cumin-Roasted Carrots with White Wine Glaze 88 98 99 100 100

HERBED LEMON ROAST LAMB

Ingredi ent s

1 bone-in untrimmed leg of lamb, about 5 lbs (2.5 kg) 2 lemons, thinly sliced 6 garlic cloves, sliced 1 tbsp (15 mL) herbes de Provence 1 tsp (5 mL) coarse salt 900 mL container chicken broth

DESSERTS & BAKED GOODS Mocha Madeleines

46 48 50

Frozen Mocha Affogato

Method 1 Preheat oven to 325°F (160°C). Make deep slashes, about 2½ inches (6 cm) long, crosswise through fat layer. Insert lemon slices, then garlic, into slashes. Sprinkle seasonings over lamb. Place in a roasting pan and set on an oven rack. Pour 2 cups (500 mL) broth into pan, not over lamb. 2 Roast, uncovered, basting often with pan liquid, for 1 hour. Pour 1 cup (250 mL) broth into pan. Continue roasting, basting often, for 1 more hour or until thermometer inserted in meat registers 140°F (60°C). Let sit, covered, 20 minutes. Meanwhile, boil pan liquid with remaining broth until reduced by half. Slice lamb. Serve with pan juices, boiled new potatoes and sliced red onions. Serves 6 to 8. Campo Viejo hails from Spain’s Rioja region, one of the top wine regions in the world where the Tempranillo grape is King. Campo Viejo Reserva exhibits the richness and vibrancy Rioja wines are known for. Aged for 5 years, this wine has great value in comparison to similar aged wines from other countries. Price: $17.95. Please enjoy our products responsibly.

Cheesecake on a Mocha Crust—with a Hint of Almond Rhubarb Fritters, Kefir & Honey

92

Mocha Layer Cake 94 Savoury Muffins with Ham, Asparagus & Gruyère 94 Maple Buttermilk Cornbread 100

COCKTAILS Cider Blackberry Sparkler Creamy Vanilla-Orange Nog

87 87 87 87 87

Ginger Gin Fizz Lemon Smash

Mango Flip

FOOD & DRI NK SPRING 2018 103