LCBO Food & Drink Spring 2021

SPRING 2021

The Spring Issue

COMPLIMENTS OF

Enjoy

than a glass of white wine * 40% FEWER CALORIES

*40% fewer calories per 1.5oz serving of Ketel One Botanical Spirit Drink (73 cal; 0g carbs) and 3.5oz soda water than a 5oz serving glass of white table wine (CNF: 121 cal; 3.82 g carbs).

THE BOTANICAL SPRITZ

Mix 1.5oz of your favourite Ketel One Botanical. Top with 3.5 oz of soda water. Garnish with fresh fruits and herbs.

PLEASE ENJOY RESPONSIBLY.

VOTED #1 TONIC BY THE WORLD’S BEST BARS FOR 7 CONSECUTIVE YEARS.

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TABLE OF CONTENTS

Features

58 Celebrate Spring

58 Celebrate Spring By Eric Vellend

A sophisticated plant-based dinner menu—paired with sustainable and organic wines—is the ideal way to celebrate Earth Day. 66 Canned Remix By Crystal & Tara Luxmore Build Instagram-worthy cocktails using RTDs, craft beers and artisanal ciders right in the can they came in. 72 Bake Swap By Michelle Lucas Larving Be the star of any spring bake sale (or just treat your friends) with scrumptious new takes on the classics.

ON THE COVER Perfect Garibaldi cocktail, recipe on page 40. Photography by Rob Fiocca.

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FOOD & DRINK SPRING 2021

TABLE OF CONTENTS

Departments FOOD

79 Brisket Two Ways

51 FLAVOURS FREEZER FINDS By Alison Kent

Before the first harvest, here’s a crop of recipes for great-tasting dishes that make the most of frozen vegetables. 79 PLAIN & FANCY BRISKET TWO WAYS By Jesse Vallins Whether for weeknights or weekends, cooking delectable, melt-in-the-mouth brisket needn’t be a challenge.

91 101 BAGELS AT HOME By Amy Rosen

Everything you need to know about making perfect bagels— including a step‑by-step guide.

DRINK 35 TRENDS FLUFFY COCKTAILS By Christopher St. Onge

83 SEASONAL WINES FOR THE WEATHER By Charlene Rooke

Inspired by the dalgona coffee trend, four new cocktails layer in seasonal ingredients, topped off with velvety foam.

Match the weather with lighter or richer styles of your favourite varietals—perfect food pairings included!

43 GIFTING WHAT TO BRING By Jordan St. John

35

Looking for a housewarming present or special gift? Find the perfect bottle (or can) for any gift-giving occasion this spring.

In every issue

104 ONTARIO MAKERs TABLETOP TREND By Brenda Morrison Support small businesses with made-to-order jigsaw puzzles.

10 EDITOR’S NOTES

17

INSIDE SCOOP

By Eric Vellend The latest bits, bites and sips to keep you in the know.

103 RECIPE INDEX

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SPRING 2021 FOOD & DRINK

B E YO N D MATE R I AL

Coming next issue Early Summer 2021

Summer’s first harvest Delicious recipes welcome the season’s new produce

Colourful cocktails A bouquet of naturally tinted cocktails Best patio in town Visit a great patio bar without leaving home Gin shop specials Explore and enjoy the latest unique gin styles

Many of the products featured in this issue are available to purchase online at lcbo.com.

VP Marketing & Customer Intelligence Vanda Provato Editor Jody Dunn Art Directors Karen Lim

Publication Assistant Piper MacFadyen Production Assistant

Everton Smith Food Stylists Lindsay Guscott, Eshun Mott, Christopher St. Onge Prop Stylists

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please contact helloLCBO online at hellolcbo.com, or call toll-free 800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 800•361•3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 28, Number 3. Food & Drink is printed on paper that contains 10 percent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs.

Cathy Cicchini Drinks Editor Charlene Rooke

Christine Hanlon, Andrea McCrindle, Shelly Shnier, Genevieve Wiseman Contributors Lisa Fielding, Jessica Huras, Alison Kent, Anna Kohn, Michelle Lucas Larving, Crystal Luxmore, Tara Luxmore, Brenda Morrison, Amy Rosen, Jordan St. John, Christopher St. Onge, Renée S. Suen, Jesse Vallins Publisher Wayne Leek Advertising Sales Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

Food Editor Eric Vellend Content Editors Suresh Doss Victoria Walsh Publication Coordinator Leslie Bolter Graphic Designers Dominique Patafio Pat Turbach Production Coordinator Judy Haverkort

Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 55 Lake Shore Boulevard East, Toronto, ON, M5E 1A4 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Prices are subject to change without notice. Cette publication est également disponible en français.

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SPRING 2021 FOOD & DRINK

LCBO NOTES

From our President & CEO

Dear friends, Welcome to the Spring issue of Food & Drink . This first magazine of the year is always a welcome sign that winter is almost over and that a new season is imminent, bringing with it optimism and a sense of renewal. I hope, by the time you read this, that Ontario will have turned a corner in the fight against COVID-19, and we can all look forward to brighter days ahead. Spring is also the time when many beverage alcohol producers introduce exciting and innovative products that make their way onto our shelves. You can find news of some of them, such as flavoured spirits or lower-calorie options, and many wines that are new to Ontario, in the “What to Bring” story on page 43. You will also see our enthusiasm for small local businesses throughout this issue— everything from gourmet treats to chocolate shops and jigsaw puzzles. Supporting Ontario’s artisans and entrepreneurs remains essential, especially those who are part of the hospitality industry as they begin to rebuild their businesses. I would also like to draw your attention to the great work of many of our partners. Through Spirit of Sustainability , the LCBO is committed to supporting the principles of Thriving Communities across Ontario, which includes helping make sure every

single individual has equitable access to essential resources. This March the LCBO is partnering with and fundraising for the Women’s College Hospital Foundation in support of their mission to close the health gaps for women and underrepresented communities. Equity is at the centre of everything the hospital stands for and we share their goal of making our province a stronger, more inclusive place in which to live. And that is something else to look forward to as spring approaches, the sun starts to warm us again, and we look forward to renewed connection with family, friends and as members of our communities.

George Soleas President & CEO, LCBO

PORTRAIT BY JAMES TSE

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FOOD & DRINK SPRING 2021

EDITOR’S NOTES

First issue of a new year!

While 2020 was a year most of us will happily forget, a couple of things it taught us was how to make do with what we had on hand and how to im- provise. Some trends and experiments worked better than others, but a whole new world of kitchen hacks has been born and, with kids being more hands- on, the next generation has started to establish a more solid foundation in the kitchen—and that is a very good thing. We cooked from our pantry like never before, and that too is a trend that will serve all of us well in the long run. But, after a year of cooking at home, maybe it’s time to clear out the old. On page 22, our Food Editor, Eric Vellend, shares his advice for what to keep and what to part with. Compound Butters (page 20) are a great way to use up what may be nearing the end of its shelf life. So easy to make and store, they will add a whack of flavour to whatever you are cooking. And, if you find yourself with more beans than you know what to do with, we’ll help you make good use of those too with recipes from our archives on page 24. It was hard to miss the sourdough trend last year, and since it seems like we’re going to be in our kitchens for a little longer, this year we propose you tackle homemade bagels. Amy Rosen’s step-by-step guide (starting on page 91) shows that it’s easier than you think and, once you’ve mastered the basics, a whole world of flavour experiments

awaits! Keeping with the baking trend, spring is traditionally a time of bake sales. While we won’t be gathering for those, keep the tradition alive and organize a virtual bake sale—and consider donating the profits. In “Bake Swap” on page 72 we share four twists on bake-sale classics to help get you started. When it comes to drinks, last spring’s dalgona coffee trend was a big hit on Instagram. We’ve carried that forward to 2021 and present “Fluffy Cocktails.” Starting on page 35, you’ll find four unique drinks with foamy tops that will bring out your inner bartender. We also spotted professional bartenders building cocktails in a can on our social media feeds. We’ll show you how to do it (page 66) with an assortment of products you can find at the LCBO—yes, including White Claw. On the food front, we know incorporating more plant-based foods into our diet is better for us and some- thing that more and more people are embracing. Try one or all of the dishes in our spring menu on page 58 and you won’t even know what you’re missing. We hope this issue serves as a pleas- ant diversion while we all wait out what we hope is the beginning of the end of the pandemic. We’re looking forward to a brighter 2021 and to discovering and sharing all the trends that it will bring!

PORTRAIT BY JAMES TSE

We’ve moved Earlier this year,

our foodanddrink.ca website migrated to lcbo.com/foodanddrink: now you can browse recipes and shop for products all in one place. Change is never easy, know that we are working on continuous improvements to this experience.

@lcbofoodanddrink

lcbofoodanddrink

LCBO

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SPRING 2021 FOOD & DRINK

WHAT EXACTLY

2019 RAYMOND VINEYARDS FAMILY CLASSIC CHARDONNAY $16.95 LCBO 269753 Citrus, mango, star fruit and honeysuckle on the nose. Lychee and green apple and vanilla bean on the palate. Bright and balanced .

ARE WE

SUSTAINING

BY MAKING

OUR WINES

SUSTAINABLY?

To make a 90-point wine —

and to make one you can drink

on a Tuesday — that’s a real

2018 CONUNDRUM RED 90 POINTS, wine.com $24.95 LCBO 294298

achievement. One you want to

replicate year after year.

That’s only possible if you take

care of the land and the people

Rich, structured, complex blend of Petite Syrah, Zinfandel and Cabernet. Aromas of cherry pie, milk chocolate and coffee.

who farm it. Which is what

Sustainability is all about.

AS ALIVE AS THE PLACE THEY’RE GROWN.

2019 J. LOHR ESTATES RIVERSTONE CHARDONNAY 90 POINTS, Wine Review Online

OBSESSION SYMPHONY

JOSH CELLARS ROSÉ $18.95 now $16.95 from Mar 28 to Apr 24 LCBO 539312

$15.90 now $13.90 from Apr 25 to May 22 LCBO 295931

$19.95 now $17.95 from Mar 28 to Apr 24 LCBO 258699

Aromas of honeysuckle and ginger. Flavors of peaches, honeydew, lychee, ginger and almond. Finishes crisp and clean.

Smell fresh strawberries and white flowers. Taste white peach, strawberries, and citrus. Crisp and mouthwatering.

Ripe orange, fresh nectarine and hazelnut on the nose. On the tongue, apricot, peach, and honey. Rich and creamy.

2018 LA CREMA CHARDONNAY 90 POINTS, Globe & Mail $29.95 now $27.95 from Mar 28 to Apr 24 LCBO 962886 Aromas of Meyer lemon, Gala apple, and Honeydew melon. Vibrant and juicy. Lingering finish.

TOM GORE CABERNET SAUVIGNON

CUPCAKE MONTEREY COUNTY CHARDONNAY 90 POINTS, Tastings.com

$19.95 now $17.95 from Apr 25 to May 22 LCBO 451336

$15.95 now $13.95 from Mar 28 to Apr 24 LCBO 230821

Blackberry and black currant with red currant, plum, and dried herb. Rich mouthfeel, supple tannins, and a long finish.

Apple, lemon, vanilla and a hint of toasted almond. Barrel-fermented for a rich, creamy texture.

Product of California

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Inside scoop The latest bits, bites and sips to keep you in the know.

18 Irish spring 18 Some like it hot 18 Winging it 20 Spring awakening 20 Compound interest 20 Who to follow 22 Spring cleaning 22 Astrology mixology 24 Bean cuisine 24 Buzz-worthy bottles 24 Sherry & seafood 26 Mango season 26 Chop, chop 28 Blanc check 28 Bird up! 28 A guide to new cooking oils 30 4 artisanal chocolate makers Spring is all about new beginnings, so get ready to clean out your pan- try and stock it with new cooking oils, gourmet tinned seafood and a spicy Chinese condiment with a cult following. Also take note of Suresh Doss’s report on mango season in the Greater Toronto Area, and have fun with Victoria Walsh’s astro- logical wheel of cocktails.

By Eric Vellend | PHOTOGRAPHY by darren kemper

30

20

Some like it hot 18

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FOOD & DRINK SPRING 2021

INSIDE SCOOP

TRENDSPOTTING

The next time you’re scanning the hot sauce shelf at an Asian supermarket, keep your eyes out for the Godmother. As company founder, Tao Huabi graces every bottle of Lao Gan Ma’s legendary Spicy Chili Crisp (210 g, $2.99, tntsupermarket.com), a Guizhou- style chili oil packed with crispy bits of hot pepper, onion and fermented black beans with a hint of Sichuan pepper. It’s spicy, savoury, crunchy and well- deserving of its cult status. Try it on everything from tofu to noodles to broccoli. A few local outfits are making in-house versions, including St. Catharines’s 06 Chengdu Noodles—their excellent Chengdu Chili Oil (210 mL, $9.99, 06chengdunoodles.com) is rich with sesame seeds and pecans. Some like it hot

SEASONAL SIPS Irish spring

When you’re raising a glass to St. Patrick’s Day, it doesn’t necessarily have to be filled with whiskey or stout. Here are four under-the-radar Irish drinks to sip on March 17.

FAUX BETTER Winging it

Drumshanbo Gunpowder Irish Gin LCBO 635508, $54.50 The “gunpowder” refers to a type of green tea used as the main botanical. The citrusy gin is terrific with tonic.

Coole Swan Superior Irish Cream Liqueur LCBO 17464, $47.95 Available for a limited time, this sublime liqueur is made with premium ingredients, includ- ing single malt Irish whiskey and Belgian white chocolate.

Irish Mist Honey Liqueur

Guinness Hop House 13 LCBO 536227, 500 mL, $2.85 From the makers of the

If you’re looking for a heat-and-serve snack (or side dish) that’s both vegan and gluten-free, then stock your freezer with the cauliflower or broccoli “wings” from Toronto-based Wholly Veggie! (whollyveggie.com). A yin-yang of crunchy and soft textures, they maintain that wonderful crust long out of the oven—not that they’ll last that long! The sauce is almost superfluous with these tasty bites, though we did like spicy, tangy buffalo the best. Wholly Veggie! Buffalo Cauliflower, 375 g, $6.99, metro.ca

LCBO 20768, $36.95 Floral, herbal and complex, this divine honey liqueur can be sipped straight- up, on the rocks or in a Black Nail with an equal part of Irish whiskey.

iconic stout, this malty lager has grapefruit aromas and a pleasantly bitter finish.

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SPRING 2021 FOOD & DRINK

A PERFECT HARMONY OF SPICE AND FRUI T ON A WAVE OF AROMAT IC SMOKE .

WWW. H I GHLANDPARKWH I SKY. COM

@HIGHLANDPARKOFFICIAL

750mL • LCBO# 204560 • $69.95 350mL • LCBO# 13055 • $34.95

© 2021 Highland Distillers Limited. Highland Park® Scotch Whisky, 43% Alc./ Vol., Please Drink Responsibly.

INSIDE SCOOP

On the fiercely competitive gin shelf, one bottle stands out as a spring sipper: Levenswater Spring 34 Gin (LCBO 645697, $50.00). Inspired by the global pantry that is Toronto’s iconic Kensington Market, chief alchemist Paul Allamby took seven years to perfect the four-stage process of infusing 34 botanicals into a potato-based neutral spirit. It’s gorgeously complex, with notes of lavender and citrus, and an eye-catching peachy hue from beets, rosehips and saffron. Experi- ence this unique local gin in the Blush Hour (recipe on page 102), a Martini-style cocktail sweetened with elderflower liqueur and tinted with Campari. Spring awakening SEASONAL SIPS

t MISO white miso

t GREEK crumbled feta + grated lemon zest + minced garlic + chopped fresh dill Best on: chicken, lamb, potatoes paste + thinly sliced green onion Best on: fish, corn, asparagus

Colour is from beets, rosehips and saffron

t CURRY curry powder + grated ginger + minced shallot + chopped fresh cilantro Best on: shrimp, pork, cauliflower t HORSERADISH grated horseradish + thinly sliced fresh chives + chopped fresh parsley Best on: salmon, beef, beets

DINNER’S READY Compound interest Looking to upgrade weeknight dinners? It pays to have compound butter up your sleeve. Mash 1/2 cup (125 mL) softened unsalted butter with herbs, spices, cheeses or other flavour boosters. Season with salt and pepper, transfer to a piece of plastic wrap, then roll and twist the ends to make a sausage. Freeze up to six months and slice as you need, making sure it goes on piping-hot food so it melts properly. See above for some ideas to get you started.

Run by Toronto-based influencer Eden Hagos (@EdenTheFoodie), this popular account explores food cultures, traditions and flavours “through a Black lens.” You’ll find profiles of local chefs, spotlights on Black- owned food businesses and spirited recipe debates, not to mention drool-inducing photos of Jamaican patties, Trini doubles and Ethiopian platters. Who to follow: @BlackFoodie.Co

IMAGE BY EDEN HAGOS

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SPRING 2021 FOOD & DRINK

Our winemaking isn’t just about tradition.

TheMcManisVineyards andWinery areCertified

It’s about looking ahead tomake sure that

Sustainable,meeting the standards that safeguard

tomorrow’s vineyards are even better than

the quality of our environment, our community -

the ones we’re cultivating today.

and our wines. Now that’s a good pour.

Mindful.

CER T I F I ED SUS TA I NABLE

VEGAN FR I ENDLY

•

AVintages “Essential” always available at the LCBO. Please enjoy responsibly. Represented in Ontario by The Vine. thevineagency.ca

F A M I L Y V I N E Y A R D S ®

INSIDE SCOOP

Your pantry checklist o Whole-grain products

When you’re assembling your spring cleaning list, don’t forget the pantry. Here’s what to look for and ways to reduce waste in the future. Spring cleaning KITCHEN HACKs

a star anise then cover with hot wine. Store in the fridge and use in baking or on salads. In the future, resist the temptation to purchase club packs and choose more modest quantities. o Spices Do you remember when most of your spices were purchased? No? Then it’s time to chuck them out and start over. Your dinner will thank you. Buy in bulk only what you’ll use within a year or two, and label them with the purchase date. o Yeast Using yeast past its prime will result in major baking fails. To test whether it’s still active, put some in a bowl of warm water with a pinch of sugar. If it foams, it’s still good; if not, bin it. In the future, keep yeast in the freezer to prolong its shelf life.

Whole-grain foods such as brown rice, farro and whole- wheat flour go off much quicker than their white counterparts. When they get that unpleasant rancid odour, throw them out and buy in bulk only what you’ll use within six months. o Nuts Nuts are also prone to going rancid, especially fatty varieties, like pecans and walnuts, and chopped or roasted nuts. Buy raw whole nuts in small quantities, and roast only as you need them. If you find yourself with a surplus, freeze them in an airtight container. o Dried fruit Despite the name, dried fruit should be moist and plump. If it is desiccated from age or improper storage, place in a jar with a few whole cloves and

Spring ushers in the start of the astrological wheel. To mark the occasion, the LCBO is offering up a whole calendar of cocktails. Whether you’re a religious horoscope reader, just curious or seeking inspiration for a birthday treat for someone special, let the drinks astrology wheel guide you. You’ll find cocktails, sweet treats and cakes to match every sign at lcbo.com/fdspring21. These three cocktails are perfectly aligned with the spring astrological signs. Astrology mixology what’s your sign?

Pisces

Aries

Taurus

Ice Dancer This dreamy, inventive concoc- tion is best suited to Pisces’s imaginative and creative MO. Follow the recipe verbatim, or embrace your natural instincts and get creative with it.

Ginger Old Fashioned

Manhattan Reliable, practical and straightforward, this archetypal cocktail matches all of the best Taurean characteristics.

We know you like things un- complicated, Aries, so here’s a classic with a twist that will also appeal to your bold and adventurous side.

by Victoria Walsh

22

SPRING 2021 FOOD & DRINK

REAL FARMERS . REAL RECIPES .

You could fill the internet with all the delicious things you can make

with fresh, healthy, Ontario eggs. Oh wait, we already did!

Check out this recipe andmore at getcracking.ca

INSIDE SCOOP

TRENDSPOTTING

From the return of the Espresso Martini to creative new libations, coffee cocktails are buzzing again. Here are three beverages to give your drinks a jolt of joe this spring. Buzz-worthy bottles

Wolfhead Coffee Whisky Liqueur LCBO 669408, $34.95 Made in Essex County, this

Did you go overboard filling the pantry with canned beans this winter? Look no further than our recipe archive for plenty of great ideas for how to use them up. Black beans boost the protein in vegetarian Sweet Potato Quesadillas for an easy weeknight dinner. Navy beans combine forces with edamame and buttermilk-brined chicken in our vibrant Celery, Chicken, Chive & Bean Salad. Finally, chickpeas are the stars of Shrimp with Chickpeas & Lime Crema, a spicy Cuban-style stew topped with rum-marinated shrimp and a garlicky lime cream. Find the recipes at lcbo.com/fdspring21. Bean cuisine FROM THE ARCHIVES

liqueur has notes of milk chocolate, vanilla and roasted coffee beans.

Conker Cold Brew Coffee Liqueur LCBO 14610, 700 mL, $40.95 The choice of discerning bartenders, this rich, bitter elixir will take a White Russian to the next level. Jameson Cold Brew IrishWhiskey LCBO 17055, $36.95 Try this coffee- infused whiskey, new from Jameson, in your weekend cappuccino or a highball with cola.

spring PAIRINGS

Sherry & seafood With fancy tinned seafood in the cupboard, you can instantly upgrade cocktail hour to first class. Instead of the usual Iberian imports, check out what’s on offer from Toronto-based Scout Canning (enjoyscout.ca). Beautifully packaged and lovingly made by chef Charlotte Langley, delicacies include briny Atlantic Lobster (3 x 90 g, $38.99) and Ontario-raised Rainbow Trout (3 x 90 g, $29.99) in a dill sauce. Bonus: you can purchase Scout products with a clear conscience. “Scout works directly with fisheries and sustainable farms in the U.S. and Canada for a short sea-to-shelf supply chain,” says Langley. “We’re also a proud member of 1% for the Planet, meaning every sale reinvests into climate action projects.” The best match for gourmet canned seafood is bone-dry fino sherry from Spain, either nutty Tio Pepe Extra Dry Fino ( LCBO 231829, $18.95) or briny Alvear Fino Montilla-Morilles ( LCBO 112771, $14.00).

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SPRING 2021 FOOD & DRINK

$2 OFF

LCBO # 17747

$17.95

March 29 – April 25

INSIDE SCOOP

WHAT TO BUY Chop, chop While many hand mixers and immersion blenders have gone cordless in recent years, KitchenAid is raising the stakes with a cordless mini food processor. It is remarkably light, takes up minimal counter space and charges quickly. It’s great for chopping vegetables and blitzing sauces like

Mango season 101

Mango lovers know that spring usually signals the arrival of many varieties of the tropical fruit here in Ontario. Our diverse palates have spurred the import of mangoes from all corners of the globe. Every mango cultivar is wildly different, so here’s what you should look for the next time you’re browsing the produce aisle. Mangoes come in all shapes and colours. The most commonly found is the large Haden variety from Florida, with a green skin that turns crimson when it ripens. While the Haden mango has a tame flavour profile, varieties like the Azucar from Brazil are tender and palm-size but have a pronounced perfume and custard-like quality. by Suresh Doss

Mallika Mango In the late spring months, search for the Mallika varietal. This fibreless hybrid mango from India has become a recent favourite for its pronounced honey flavour and citrus quality. Mallikas have a green peel that gives way to bright orange flesh. They’re great for Thai-style coconut milk and rice desserts.

Julie Mango One of the most popular

Alphonso Mango Commonly known as “the king of mangoes,” the Alphonso has garnered a cult-like following in recent years for its creamy saffron-coloured flesh and delicate aroma. Alphonso is a non-fibrous mango with soft pulp: you can eat the flesh with a spoon.

pesto, and it can even whip cream. KitchenAid 5 Cup Cordless Food Chopper, $179.99, kitchenaid.ca

mangoes in the spring months is the Julie variety from Jamaica. Don’t be fooled by the dark green skin—the Julie has a reddish-orange flesh and can be incredibly juicy when eaten just before it’s ripe. Some fans prefer to enjoy the Julie when it’s fully ripe, which presents a surprising spritz of effervescence.

cordless

ALPHONSO MANGO BY TUKARAM.KARVE/SHUTTERSTOCK.COM; JULIE MANGO BY RONNIE/ADOBE STOCK; MALLIKA MANGO COURTESY OF MANGO CANADA MANGOCANADA.COM

peeled, cubed and placed in tightly sealed containers, will keep well for a few months. Now you can enjoy a mango lassi year-round. Where to find The best place to find a large variety of international mangoes is at your nearest Asian grocery store. Start in late March. Also look for interesting varieties at your corner produce shop.

How to cut The easiest way to cut a mango is by cubing. Standing a semi-ripe mango on a cutting board, use a sharp knife to slice off the cheeks, getting as close to the seed as you can. Score the flesh of the cheeks like a grid and use a spoon to scoop out the flesh. Delicate varietals like the Alphonso should be consumed as soon as possible.

How to store Unripe and semi- ripe mangoes should be stored on the countertop until ready, they get sweeter as they ripen. To speed up the ripening process, store them in a paper bag. Gently press on the peel of the mango with your thumb. If it gives easily, it might be time to put the fruit in the refrigerator. Mangoes freeze very well, and when

Bring bold flavours to a dish Many of the international mangoes we have available today bring bold flavours and interesting textures to dishes. The next time you’re making a Thai-style beef and mango salad, try swapping out the generic variety with something new.

26

SPRING 2021 FOOD & DRINK

WE PREFER

‘PHYSICAL DISTANCING’ TO

‘SOCIAL DISTANCING’

SHARE A SMASH FROM AFAR

AVAILABLE AT YOUR LOCAL LCBO

Please drink responsibly. © Georgian Bay Spirit Co.™ 2021

FOLLOW US

GEORGIANBAYSPIRITCO

INSIDE SCOOP

THE TAKEAWAY Bird up!

Whether it’s from the supermarket or your neighbourhood churrasqueria, a rotisserie chicken is a weekly staple for thousands of Ontarians. To wash down the crisp, succulent bird, you’re going to want a light, juicy red. From the VINTAGES ESSENTIALS collec­ tion, Niagara’s 13th Street Gamay VQA ( VINTAGES ESSENTIALS 177824, $19.95) is vibrant, refreshing and excellent with chicken. Pro tip: chill for 30 minutes for optimal enjoyment.

Shop the issue at lcbo.com/ fdspring21

Blanc check SEASONAL SIPS

Sauvignon Blanc is the ultimate spring wine. Not only does it pair brilliantly with the first vegetables of the season, but its zesty acidity will snap your palate out of the winter doldrums. Here are three LCBO customer favourites to enjoy this spring.

Josh Cellars Sauvignon Blanc LCBO 643114, $18.95 This aromatic California white offers tropical fruit fla­ vours and a refreshing finish.

Cloudy Bay Sauvignon Blanc LCBO 304469, $36.95 From New Zealand, this be­ loved wine has the savoury com­ plexity to justify its price tag.

Trius Sauvignon Blanc VQA LCBO 221804, $15.95 Citrusy and herbal, this bottle is the top-selling VQA Sauvignon Blanc at the LCBO.

what to try

Sunflower While regular sunflower oil has been around for ages, virgin is gaining popularity as a locally produced alternative to extra virgin olive oil. It’s sweet and nutty, and excellent drizzled on salads or steamed green vegetables.

Avocado Made from pressing the fruits’ flesh, avocado oil is prized for being high in healthy monounsaturated fats. Virgin is relatively bland, but refined has an extremely high smoking point—520 ° F—making it ideal for searing, roasting and broiling.

Coconut Coconut oil is a beloved staple of the plant-based crowd. Virgin oil has a pronounced coconut flavour and can be used to fry pancakes, enrich granola or drizzle on popcorn. Refined coconut oil is neutral in taste and a popular vegan substitute for butter.

Hazelnut Roasted hazelnut oil brings its deep, nutty

A guide to new cooking oils There is a whole world of cooking oils beyond canola and olive. Here are four that warrant your attention.

flavour to everything from grilled asparagus to goat cheese salad. It’s also ter­ rific in baking, especially when chocolate is in the equation. Make sure to store it in the fridge after opening to prolong the shelf life.

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SPRING 2021 FOOD & DRINK

Order it this morning. Get it this afternoon.

When you need it today, choose Same-Day Pickup, now available at 160+ locations. Go to LCBO.com to find your closest Same-Day Pickup store, and order within 3 hours of closing. When you get an email that your order’s ready, go straight to your store’s Same-Day Pickup counter to get your products. No standing in line! Visit LCBO.com or download our app.

Please Socialize Responsibly.

34214

Walker’s Chocolates With their rainbow-hued splatter patterns, these artistic Easter eggs make for an eye-catching seasonal centrepiece. Walker’s uses coloured one-of-a-kind design on every egg. Crack open the hollow chocolate shell to reveal a surprise hidden inside. Burlington, walkerschocolates.ca cocoa butter and an airbrush to create a

INSIDE SCOOP

4 artisanal chocolate makers Swap your usual drugstore Easter treats for these high-quality alternatives from some of Ontario’s top chocolate purveyors.

by Jessica Huras

DesBarres Chocolate

DesBarres’s Caramel Crunch Bunny Drops are an irresistible sweet-meets-salty Easter snack. Crushed caramel pieces are mixed into bite-size 72-percent dark chocolate drops and finished with a sprinkling of sea salt from Newfoundland Salt Company. The drops also come in raspberry and plain sea salt flavours. Uxbridge, desbarreschocolate.com

Hummingbird Chocolate Hummingbird’s aptly named Mega Egg is a gooey, delicious Easter treat that’s big enough to share (but only if you want to). Made from 70-percent dark choc- olate, the egg is filled with ganache, toasted pecans and caramel, and then drizzled with more chocolate for good measure. Almonte, hummingbirdchocolate.com

Chocolate Barr’s Candies This Stratford mainstay crafts solid and hollow chocolate animals from scratch and decorates each by hand. With shapes ranging from classic bunnies to hens to horses, these chocolate creatures are a nostalgic option for families who want to continue a chocolate-bunny-gifting tradition but with finer chocolate. Stratford, chocolatebarrs.com

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SPRING 2021 FOOD & DRINK

JAMESON IRISH WHISKEY WITH NATURAL COLD BREW COFFEE

Over 135 years ago, Dr. Emily Stowe, Canada’s first female doctor, founded Women’s College Hospital so women could practise medicine. Since that time, we have stood for equity. Today, we continue to be the voice for marginalized groups. We are grateful that the LCBO is providing meaningful support towards our mission of helping those who need access to equitable healthcare.

Jennifer Bernard President and CEO Women’s College Hospital Foundation

Together we can revolutionize healthcare.

a holistic approach to helping those with substance use disorders, as well as the Women’s College Research Institute, which is closing health gaps in diagnosis and clinical treatment for women in Ontario and beyond.

In celebration of International Women’s Day, LCBO’s Spirit of Sustainability platform is proud to partner with WCHF in support of their mission to revolutionize healthcare for a healthier and more equitable Ontario. We are united by our joint goal of making our province a stronger, more inclusive place to live.

Together we can help transform healthcare for those who need it most.

Your donation will support programs that push limits, break barriers, and close critical health gaps for women and underrepresented populations. This includes programs like their Substance Use Service,

Please donate today in-store or online at LCBO.com

Feed Your Ravenous Soul

A heretic is someone who thinks di erently from the crowd. They explore. They experience. They create. That essence permeates our award-winning Gin #1 and Vodka #1. Try Heretic Spirits today and please enjoy responsibly!

1-833-HERETIC hereticspirits.com

Discover us online and at your local LCBO.

395 Raglan Street Unit 1-A, Collingwood ON L9Y 5K8

TRENDS

Fluffy cocktails

Riffing on last year’s social media trend—dalgona coffee—our cocktail versions layer in seasonal ingredients for a winning combo of contrasting flavours and velvety foam topping.

By Christopher St. Onge Photography by rob fiocca

Iced & Spiked Dalgona Latte Recipe on page 103 TRY WITH… Woodford Reserve Distiller’s Select Bourbon LCBO 480624, $49.95

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FOOD & DRINK SPRING 2021

FLUFFY COCKTAILS

TRY WITH… Sombra Joven Mezcal LCBO 549030, $59.95

MEZCAL SOUR

PREFER TEQUILA INSTEAD? CHECK OUT LCBO.COM FDCOCKTAIL FOR A VARIATION OF THIS RECIPE.

This utterly delicious cocktail borrows a little from a traditional Sour (the lemon juice) and a little from a Margarita (the salt) but drinks more like a Sour, albeit with a fine, smoky edge from the mezcal. Pineapple juice, when given a hard dry (without ice) shake, foams beautifully and holds this supple layer forever. It’s used here in place of an egg white—the usual addition to a Sour.

1 In a cocktail shaker without ice, combine 1 ⁄ oz mezcal, 1 oz lemon juice, 1 oz pineapple juice, ⁄ oz agave syrup and a pinch salt. Shake vigorously for 20 seconds, add ice and shake 15 seconds longer. Pour into a rocks glass over a single large ice cube. Garnish with a pineapple leaf.

Makes 1 drink

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SPRING 2021 FOOD & DRINK

FLUFFY COCKTAILS

Cotton-Tail Gimlet

It used to be that if you wanted a foam-topped cocktail, you needed to use an egg white or include a juice that held its struc- ture after shaking. But boredom (there are only so many juices that hold a foam!) and a growing number of vegans had their way with this old-fashioned idea. Now, flavour-neutral (and vegan) foam enhancers are at the cutting edge of the fluffy cocktail trend, allowing inviting foams where none have gone before. The en- hancers can be purchased at ded- icated cocktail supply shops or online at cocktailemporium.com. 1 Muddle ⁄ cup (60 mL) chopped cucumber in a cocktail shaker without ice. Add 1 ⁄ oz gin, ⁄ oz elderflower cordial, ⁄ oz lime juice and ⁄ drop- per foam enhancer (we used Ms. Better’s Bitters Miraculous Foamer). Shake for 30 seconds, add 4 ice cubes and shake 15 seconds longer. Fine-strain into a coupe glass and garnish with a cucumber spear. FOR AN EASY VARIATION OF THIS DRINK THAT ELIMINATES THE FOAM TOPPING, LOOK FOR THE SPRING GIMLET AT LCBO.COM FDCOCKTAIL. Makes 1 drink

TRY WITH… Hendrick’s Gin LCBO 637504, $52.95

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SPRING 2021 FOOD & DRINK

We believe the simplest, most natural things in life are the things worth savouring.

MUST BE LEGAL DRINKING AGE.

FLUFFY COCKTAILS

PERFECT GARIBALDI

The Garibaldi is a classic aperi- tivo. In it, freshly squeezed orange juice and Campari add up to a sum that’s greater than its parts. It was arguably perfected in New York City’s Dante café, a 105-year-old institution that was named World’s Best Bar in 2019. Their secret is fluffy aerated orange juice achieved with a high-pressure juicer. A similar effect can be produced at home using a high-speed blender. A little Grand Marnier amplifies the orange flavour here. Store- bought pasteurized orange juice is bitter—the delicacy of freshly squeezed juice is best. 1 Squeeze the juice from 2 large oranges and fine-strain into a high-speed blender. 2 Add 2 ice cubes to each of 2 Collins glasses. Pour 1 ⁄ oz Campari ( LCBO 277954, $29.95) and ⁄ oz Grand Marnier ( LCBO 1784, $49.95) into each glass. 3 Blend orange juice at medium- high speed in a high-speed blender (or high speed in a regu- lar blender) until light and frothy, about 30 seconds. Add frothy orange juice to each glass until about three-quarters full and stir to combine. Add another ice cube to each glass, top with more frothy juice, and garnish each with an orange wedge.

Makes 2 drinks

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SPRING 2021 FOOD & DRINK

Get inspired with

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EXPERT RECOMMENDATIONS Wines, beers and spirits—picked just for you!

INSPIRED PAIRINGS Delicious food and cocktail recipes from Magazine.

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GIFTING

What to bring We’ve rounded up new and favourite bottles and cans to give this season— perfect for a toast, a housewarming or any special occasion.

BY JORDAN ST. JOHN | photography by darren kemper

In some circles, the idea of having leftover sparkling is laughable. However, a Champagne stopper will preserve the precious bubbles for several days,

Sparkling wines for spring occasions

Finding the right beverage to take to or serve at an Easter gathering can be com- plicated. Sparkling wines are always an easy choice, whether there is a toast or not.

allowing your host to enjoy a belated treat.

Calvet Celebration Brut Rosé LCBO 16327, $16.95

This brut rosé speaks of the promise of spring renewal with gentle strawberry, lemon and vanilla tones emerging from a bone-dry body. The eye-catching cut-glass bot- tle adds table presence. Toro Bravo Sparkling Secco White LCBO 16191, $11.95 Effervescent, with notes of green apple, quince, peach and lime zest, this sparkler’s slight sweet- ness punches up the fruity body. It’s effective as is or in a Mimosa.

Les Fumées Blanches Sparkling Sauvignon

LCBO 445676, $13.95 Bright aromas of

PROPERLY CHILLED SPARKLING WINE REQUIRES PROPER GLASSWARE. RIEDEL’S STEMLESS CHAMPAGNE FLUTES ARE COMPACT AND DESIGNED FOR THE PURPOSE.

nectarine, peach and gooseberry, and petil- lant carbonation make this an exuberant and joyous expression of Sauvignon Blanc, with a short, drying finish.

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FOOD & DRINK SPRING 2021

WHAT TO BRING

Confused about what to take along? These convenient canned beverages are perfect for times when you want to balance conviviality with a calorie-conscious approach to spring. Canned convenience

Good Sunday Lemon Gin Soda LCBO 19106, 473 mL, $2.95

At 100 calories and one gram of sugar, Good Sunday brims with bright lemon juice and zest.

Well Hibiscus Infused Lemonade

LCBO 14918, 355 mL, $3.05 At 90 calories a serving, Well balances tart lemon and sweet agave nectar on the fulcrum of Indian hibiscus, creating a delightful berry- ish background note in this nostalgic lemonade. Collective Arts Pink Gin & Soda with Raspberry & Bitter Orange LCBO 19114, 355 mL, $3.15 Based on rhubarb and hibiscus gin, this sparkling cocktail’s sweet palate lends the rasp- berry and bitter orange a confected Swedish berry connotation but is lightly tart. Cottage Springs Watermelon Vodka Soda LCBO 649491, 355 mL, $2.70 The nose is all watermelon hard candy, which softens on the sip into a dry 100-calorie body. REFRESHMENT IN A CONVENIENT FORMAT IS THE NAME OF THE GAME. SERVE IN A TALL TUMBLER OVER PLENTY OF ICE FOR BEST RESULTS.

At 4% ABV, Shiny Peach Lite Apple Cider ( LCBO 19309, 473 mL, $3.75) doesn’t sacrifice the flavour of orchard- ripe peach or the delicate balance between tannins and sweetness.

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SPRING 2021 FOOD & DRINK

Mixology can be labour- intensive. Barchef The Toasted Old Fashioned ( LCBO 546994, 375 mL, $26.30) does all the work for your cocktail hour, exquisitely balancing toasted chamomile, maple, fennel, orange oil and cardamom.

Small-size spirits

Muskoka Butterfly Effect Pink Peppercorn Gin LCBO 14313, 375 mL, $29.95 P ink peppercorn and hibiscus add both sharp spice and a sweet botanical note that blossoms when mixed with soda water.

Junction 56 Rhubarb Gin LCBO 16911, 375 mL, $24.95 P ractically a rhubarb cordial, this gin liqueur is the ideal companion for a Collins glass. The rhubarb acidity never overwhelms—and a strawberry is the appro- priate garnish.

Forty Creek Barrel Select Whisky LCBO 47290, 375 mL, $15.55 W ith notes of honey, vanilla and baking spice, and a mild, peppery rye warmth, Barrel Select is a versatile all-rounder that can be enjoyed neat or in cocktails.

Choosing small-size spirits is the perfect way to experiment with bold flavours from local producers without significant investment. Great for cocktail hour or unique housewarming gifts.

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FOOD & DRINK SPRING 2021

WHAT TO BRING

Ontario twist on St. Patrick’s Day

St. Patrick’s Day calls for a pint of stout, but you needn’t look as far as Ireland for a fine example of this iconic style of beer.

Wellington Imperial Russian Stout LCBO 296269, 473 mL, $3.95 A uthentic to its English forebears, the earthy richness of this imperial stout’s chocolate, molasses, roasted nut and espresso is lightened by notes of tobacco, leather and ripe pear. Sleeping Giant Skull Rock Stout LCBO 482265, 473 mL, $3.15 O ats give this stout a pillowy

Meyers Creek Brewing Back Roads Vanilla Porter ( LCBO 16695, 473 mL, $3.95) features locally grown malt and hops, in addition to a healthy dose of pure vanilla that helps create a velvety smooth body.

texture and highlights of coffee and dark chocolate.

Nickel Brook Cheeky Bastard Stout LCBO 552687, 473 mL, $2.95 T he hallmark of Cheeky

Bastard—the closest on this list to a traditional Irish stout— is its raffish, roasty finish. Walkerville Easy Stout LCBO 453985, 473 mL, $3.10 T his milk stout develops sweetness and texture from the addition of lactose. Aro- mas of toasted bread, deep caramel and cocoa give way to a touch of cola sweetness on the palate.

Alcohol-free but flavour-rich, Big Drop Brewing Co. Galactic Dark (LCBO 18403, 355 mL, $2.45) has notes of dark chocolate, dense sponge toffee and deep espresso roast.

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SPRING 2021 FOOD & DRINK

*Based on sales volume in CND liquor sales channels (PowerBI) for year ending September 2020. Please enjoy our wines responsibly.

WHAT TO BRING

No matter the occasion, take the opportunity to try some fresh LCBO offerings. The joy of novelty and exploration may lead to the discovery of a new favourite. New wines for spring sipping

Despite being low in sugar, Bask Sauvignon Blanc ( LCBO 16777, $12.95) remains characterful. A burst of melon accompanies a subtle herbaceousness on the way to a crisp finish.

19 Crimes Snoop Dogg Cali Red LCBO 18116, $19.95

Snoop Dogg’s first foray into the wine world is a blend of Petite Sirah and Zinfandel. Top notes of blackberry, cherry and leather luxuriate in a wide, off-dry, oaked body.

Vida Orgánica Malbec LCBO 17753, $10.95 This vibrant purple Argentinian Malbec leans minutely tannic and expresses damson plum, blackcurrant and green bell pepper.

J. Lebègue Lussac Saint-Émilion LCBO 17900, $18.95

With an unctuous rich- ness of dark red fruit on the nose that emerges into a peppery mid- palate and lightly tannic finish, it’s a scintillating companion to a lamb roast.

DRESS UP YOUR GIFTS WITH THE LCBO’S NEW LINE OF SPRING PACKAGING INCLUDING $1.95 GIFT BAGS AND REUSABLE 6 BOTTLE BAGS. AVAILABLE AT SELECT STORES AND ONLINE.

Woodbridge Pinot Grigio ( LCBO 17436, 500 mL, $9.95) has top notes of lime and tangerine with a crisp, gently acidic finish, all in a convenient Tetra Pak format.

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SPRING 2021 FOOD & DRINK

MAKE YOUR

DRINKS

WORLD

CLASS

CLICK FOR COCKTAIL RECIPES

PLEASE ENJOY RESPONSIBLY.

Groceries without the baggage. Traditional grocery shopping can have a big environmental impact. Beyond all the single-use plastic bags, it also creates tons of food waste, relies on an overuse of pesticides, and leaves a massive transportation footprint. That’s why we created Mama Earth Organics – a local grocery delivery service that works to reduce our footprint at every touchpoint. Our model supports a circular economy, which is really just a fancy way to say that we reuse, recover and regenerate things for as long as we can – from farm to table and back again. We source local whenever possible, working with over 60 small farms that use sustainable practices to protect the quality of our food for years to come, and make sure we’re bringing you the freshest and tastiest food that’s ethical for animals, land and oceans. When it comes to delivery, we carefully plan the most efficient routes to reduce emissions, and we reduce waste with sustainable packaging, like our reusable bins, glass jars and frozen thermal bags. Produce we don’t use is shared with

our network of local partners, including food banks, community programs and our furry friends at animal sanctuaries, to help minimize food waste. At Mama Earth, we put thought into everything we source, because we know true food lovers are earth lovers, too.

Visit MamaEarth.ca/LCBO to get 25% off your first 3 baskets today!

Local, sustainable, organics delivered.