LCBO Food & Drink Spring 2020

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

WHOLE-CITRUS CANDIED HAM Move over pineapple! Candied citrus imparts sweet-sour taste and creates a jewelled, col­ ourful topping all while sealing in flavour. 1 orange 1 lemon 1/2 to 1 cup (125 to 250 mL) granulated sugar 8 to 12 lbs (3.63 to 5.44 kg) skinless, smoked and cured bone-in ham 2 tbsp (30 mL) honey 2 tbsp (30 mL) grainy mustard 2 tsp (10 mL) whole cloves 1 Preheat oven to 300°F (150°C). 2 Using a sharp knife, slice orange and lemon into very thin slices. Place sugar in a shallow bowl. Lightly dip each side of each slice in sugar then place on a parchment-lined baking sheet. Bake in centre of preheated oven, turning halfway through until glossy and lightly candied, about 30 minutes. Let cool completely. 3 Meanwhile, using a sharp knife, score the top of the ham by making shallow cuts about 1 inch (2.5 cm) apart, creating a diamond pattern. 4 Bake ham in centre of preheated oven until cooked through and an internal tem- perature reads 160°F (71°C). This will take 15 to 20 minutes per lb, and depending on the size of your ham, 2 to 4 hours of overall baking time. 5 Meanwhile, stir honey with mustard in a small bowl. About an hour before roast is done, remove from oven allowing surface to cool slightly. Brush half of honey mixture over ham. Approximately 30 minutes before roast is done, brush ham with remaining honey mixture. Using 2 to 3 cloves for each candied-citrus slice, carefully fasten to ham in an over- lapping pattern. Continue baking until ham is cooked through. If candied citrus begins to darken slightly, loosely cover with foil then continue baking. 6 Remove candied-citrus slices and set aside. Discard cloves. Place ham cut-side down on a carving board. Starting at the top, carefully slice ham towards the bone. Cut along the bone releasing the slices. Arrange ham slices over a large serving platter. Top with citrus slices. Serve warm or at room temperature. Fresh, cooked leftover ham will keep well, covered and refrigerated for 3 to 4 days.

3 Using a stand or electric mixer and a whisk attachment, whip egg white with sugar in a bowl until stiff peaks form, about 5 minutes. Using a rubber spatula, gently fold egg-white mixture into coconut mixture. 4 Drop slightly heaping-tbsp (17-mL) mounds onto a parchment-lined baking sheet. Bake until lightly golden around the edges, 16 to 18 minutes. Let cool completely. 5 Macaroons are best served the day they’re made. If making ahead, they will keep well stored in an airtight container in the fridge over- night. Bring to room temperature before serving. Makes 16 macaroons bread & butter with pomegranate, pickled radishes & onions Make these pretty pink-topped bites anytime. Dinner starter or brunch sidekick, this spring recipe is delightfully easy to prepare but a stunner nonetheless. 8 slices of good-quality whole-grain bread 1/3 cup (80 mL) good-quality salted or unsalted butter Generous pinches of flaked salt (optional) 1/2 pomegranate, seeded 1 Thinly slice radishes and onion. Place rad- ishes and onion in a 2-cup (500-mL) resealable jar. Pour vinegar into a small saucepan along with water. Stir in salt, sugar and peppercorns. Set over medium heat. Stir until dissolved, 4 minutes. When salt and sugar dissolve, pour over prepared radishes and onions in jar. Seal tightly with lid. Shake to evenly distribute vinegar mixture. Let stand until completely cool, about 2 hours. If making ahead, pickled radishes and onions will keep well, sealed and refrigerated for up to 1 week. 2 When ready to serve, spread bread with but- ter to edges. Cut in half, if you like. Using a fork, remove radishes and onions from pickling juices, shaking off any liquid. Arrange over prepared bread. Sprinkle with salt, if you like. Scatter pomegranate seeds overtop. Serve immediately. Makes 8 servings PICKLED RADISHES & ONION 1 bunch radishes 1/4 red onion 1/2 cup (125 mL) white wine vinegar 1/2 cup (125 mL) water 1 tsp (5 mL) kosher salt 1/2 tsp (2 mL) granulated sugar 1/2 tsp (2 mL) peppercorns

APPETIZERS & SOUPS Soy Milk Soup with Toast Dumplings

98

Silken Asparagus Soup

102 103

Bread & Butter with Pomegranate,

Pickled Radish & Onion Fresh Vegetable & Noodle Spring Rolls 104 with Chili Garlic Hoisin

MAIN COURSES Green Farro Bowl

96 96 97 97 97 97 99

Juicy Poached Chicken

Mustardy Roast Salmon Fillets

Salmon Frittata

Salmon Salad Bowl Sesame Noodle Bowl

Garlicky Buttermilk & Thyme Chicken Roast Pappardelle with White Ragu Artichoke & Basil Risotto Whole-Citrus Candied Ham SIDES & CONDIMENTS Best Hard-Boiled Eggs

101 102 103

96 96 96 96 97 99

Farro

Garlicky Greens

Zesty Lemon Vinaigrette

Sesame Dressing

Goat-Milk-Cooked New Potatoes

Toasted Almond Milk Steamed Artichokes

100 102

DESSERTS & SNACKS Peanut Butter, Banana & Cinnamon

78

Energy Bites Sea Salt, Maple & Cashew Protein Bites 80 Matcha, Coconut & Honey Energy Bites 82 Maple Roasted Rhubarb Parfaits 97 Oatmeal Raisin Cookie Balls 98 Tres Leches Layer Cake 100 Saffron-Coconut Macaroons 102 COCKTAILS & MIXERS Pompelmo Spritz 42 Mojaxaca 44 Champagne Syrup 98 Herb Stem Syrup 98 Le Classique 98 Lemon Oleo-Saccharum 98

Serves 8 with leftovers

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FOOD & DRINK SPRING 2020