LCBO Food & Drink Spring 2020

Waste not, want not from page 41 LE CLASSIQUE Thanks to the rich citrus of the Lemon Oleo-Saccharum, this swank cocktail delivers tangy and sweet flavours in perfect balance. The bright, rich flavours of an oleo will also bring life to punches of all kinds. 1 oz VS Cognac 2/3 oz fresh lemon juice 1/4 oz Lemon Oleo-Saccharum (recipe follows) 6 ice cubes 2 oz Champagne 1 lemon twist 1 Pour Cognac, lemon juice and Lemon Oleo-Saccharum into a cocktail shaker. Add ice cubes and shake well for 30 seconds. 2 Double-strain into a flute and top with Champagne. Garnish with a lemon twist. Makes 1 cocktail LEMON OLEO-SACCHARUM An old trick for maxing out the natural flavours from the entire lemon, Oleo-Saccharum (liter- ally “oil-sugar”) dates back to the 1800s. Citrus was seasonal and hard to get in those days, so bartenders made the most of it by extracting the oil from the peels with sugar. It delivers a powerful hit of rich citrus. 1/2 cup (125 mL) lemon rinds 2/3 cup (150 mL) special fine granulated white sugar 1/6 cup (40 mL) demerara sugar 1 cup (250 mL) water 1 Place rinds in a Mason jar and add both sugars. Leave 24 hours. 2 Bring water to boil, pour over sugar and rinds. Stir until sugar is dissolved, strain out rinds and then bottle liquid. Lasts in the refrig- CHAMPAGNE SYRUP This is a brilliant use for that age-old problem of what to do with leftover flat bubbly, and it’s dead simple to make. 4 oz flat sparkling wine 1/2 oz honey 1 Gently heat wine and honey in small saucepan over low heat. Let cool, bottle and refrigerate for up to 2 weeks. Makes 1/2 cup (125 mL) erator up to 2 weeks. Makes 1 cup (250 mL)

Milky ways from page 70

HERB STEM SYRUP Got wilted leaves that didn’t make the cut for a garnish? Give them a second chance by tossing them in with the stems to make a cocktail syrup. 1 cup (250 mL) sugar 1 cup (250 mL) water 1 cup (250 mL) mint stems and wilted leaves 2 drops mint oil (or extract) 1 Gently heat sugar, water and mint leaves, stems and oil in small saucepan over low heat. Let cool, strain, bottle and refrigerate for up to 2 weeks.

Makes 1 cup (250 mL)

Soy Milk Soup with Toast Dumplings

Raising the bar from page 77

Come springtime, I’m always anxious to empty out the crisper drawer to make room for fresher things. This soup is the perfect marriage of some of the vegetables lurking there and the season’s first herbs. The reci- pe uses soy milk, your best bet for replacing cow milk in savoury recipes. Choose un- sweetened soy milk without any added fla- vour—Natura brand’s Organic Unsweetened Fortified Soy Beverage is widely available and neutral in flavour. You can use cow milk here instead, if you prefer. If a store-bought broth or stock is easier, use 1 cup (250 mL) stock and an equal amount of water in place of homemade.

oatmeal raisin cookie balls (Vegan + low sugar) Who said you can’t eat raw cookie dough? Bonus points when it’s good for you, too! This recipe is inspired by the oatmeal raisin cookie, but with a healthy twist. They are packed with whole grains, nut butter and chia seeds. They’re

just like cookie dough without the guilt. 1/2 cup (125 mL) natural almond butter

1/4 cup (60 mL) honey (vegan: substitute agave) 1 1/2 cups (375 mL) old‑fashioned rolled oats 2 tbsp (30 mL) chia seeds 1/2 tsp (2 mL) ground cinnamon 1 pinch fine salt

3 tbsp (45 mL) butter 1 onion, chopped 3 leeks, white and light green part only, sliced 3 stalks celery, chopped 1 container (946 mL) unsweetened soy milk 2 cups (500 mL) chicken stock, preferably homemade 2 fresh bay leaves or 1 dried Salt and freshly ground black pepper DUMPLINGS 2 slices day-old French bread, 1 inch (2.5 cm) thick 1/2 cup (125 mL) all-purpose flour 1 tsp (5 mL) baking powder 1 tsp (5 mL) salt 1/4 tsp (1 mL) freshly ground black pepper

1 tsp (5 mL) pure vanilla extract 1/2 cup (125 mL) raisins (see TIP)

1 In a saucepan over medium heat, whisk together the almond butter and honey until melted. Transfer to a mixing bowl and stir in the oats, chia seeds, cinnamon, salt and vanilla until well blended. Fold in raisins. 2 Refrigerate for 30 minutes to firm. Shape mixture into 15 bite-sized balls. 3 Refrigerate until ready to eat. Store in an airtight container for up to a week. Makes 15 balls TIP  Don’t like raisins? Try substituting equal parts dried cranberries, dried blueberries, or mini chocolate chips.

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SPRING 2020 FOOD & DRINK