LCBO Food & Drink Spring 2024

Local Colour from page 66

WHAT TO SERVE Remy Pannier Sauvignon Blanc Val de Loire IGP LCBO 471318, $15.95 The racy citrus and vegetative green pepper notes of the Sauvignon Blanc pair seamlessly with the leeks and asparagus for a classic match. PINK SPRING SALAD This salad pays homage to the beautiful pink flowers that bloom in spring. Tart ribbons of rhubarb, bitter radicchio and candied cumin walnuts are pulled together with a sweet, vibrant dressing of beets, yogurt and tarra gon. Just don’t call it a green salad! BEET DRESSING 1 large or 2 small beets, about 8 oz (225 g) total 1/2 cup (125 mL) plain Greek yogurt 1/4 cup (60 mL) roughly chopped red onion 1/4 cup (60 mL) olive oil 1/2 cup (125 mL) walnut halves 2 12-inch (30-cm) stalks rhubarb 5 radishes 1 large head radicchio, quartered, cored, leaves separated, washed, dried 1/4 cup (60 mL) thinly sliced red onion 3/4 cup (175 mL) red grapes, quartered lengthwise Purple basil or tarragon leaves to garnish 1. For the dressing, boil the beets in a pot of salted water until a paring knife is easily inserted, about 45 minutes for large and 25 minutes for small. Drain and transfer to a plate. When cool enough to handle, peel and trim beets. Cool completely. Roughly chop beets and place in a blender with yogurt, onion, oil, vinegar, maple syrup, tarragon and salt. Blend until smooth. Transfer to an airtight container. Refrigerate up to 3 days. 2. For the salad, heat a medium frying pan over medium heat. Add cumin seeds. Toast, shaking pan occasionally, until fragrant, about 3 minutes. Sprinkle sugar in a single even layer. Let sugar liquify and turn amber, about 4 minutes. Remove from heat and add walnuts, stirring to coat. Transfer to a parchment-lined baking sheet to cool. When cool, roughly chop into 1/2-inch (1-cm) pieces. Set aside. 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) maple syrup 2 tbsp (30 mL) tarragon leaves Salt to taste SALAD 1 tbsp (15 mL) cumin seeds 1/4 cup (60 mL) sugar

3. Using a mandoline, slice rhubarb lengthwise into ribbons. Thinly slice radishes. Place rhubarb and radishes in a bowl of ice water for at least 5 minutes, or cover and refrigerate for up to 3 days. When ready to use, drain and pat dry. 4. On a large serving platter, make a bed of radicchio and arrange rhubarb, radishes, onion and grapes overtop. Drizzle with dressing and sprinkle with walnuts and purple basil

WHITE ASPARAGUS & LEEK TARTINES WITH MUSTARD BUTTER More brittle and earthy than its green sibling, white asparagus becomes sweet and delicate when poached with leeks in a bath of white wine, stock and herbs. The mixture is served atop sourdough toasts slathered with punchy mustard butter for French-style crostini. 1 big or 2 small leeks 1/2 cup (125 mL) plus 2 tbsp (30 mL) unsalted butter, softened, divided 1/2 cup (125 mL) dry white wine 3/4 lb (340 g) white asparagus, tough ends trimmed, peeled from bottom to where it begins to taper 1 cup (250 mL) chicken or vegetable stock 1 bay leaf 2 thyme sprigs 1 small lemon, halved, seeds removed 2 tbsp (30 mL) grainy mustard 6 slices sourdough bread, cut 1 inch (2.5 cm) thick from loaf about 5 inches (12 cm) wide 1. Trim dark green leek tops and save for next time you make stock. Halve white parts lengthwise and rinse thoroughly. Cut leeks into 4-inch (10-cm) sections. Slice sections length wise into 1/4-inch- (5-mm-) thick strips. Place in a bowl of water. Gently swirl to loosen dirt. Lift leeks into a colander to drain. 2. Heat 2 tbsp (30 mL) butter in a large frying pan over medium heat. Add leeks. Cook, stirring occasionally, until translucent, about 3 minutes. Add wine. Cook, stirring occasion ally, until reduced by half, about 4 minutes. Add asparagus, stock, bay leaf and thyme. Squeeze juice from lemon halves into pan and drop halves into pan. When it comes to a simmer, reduce heat to maintain a gentle simmer. Cook until asparagus is fork-tender—it will bend easily, but not be limp—depending on thickness, 15 to 20 minutes. 3. Using a slotted spoon, transfer asparagus and leeks to a plate. Discard bay leaf, lemon and thyme. Increase heat to medium and reduce liquid to 1/4 cup (60 mL), about 5 minutes. 4. In a small bowl, mix mustard with remaining 1/2 cup (125 mL) butter until combined. 5. Toast bread then spread mustard butter generously on each slice. Top each toast with asparagus and leeks. (If necessary, cut spears to fit toasts.) Drizzle reduced poaching liquid over each toast. Serves 6

or tarragon. Serves 4 to 6

WHAT TO SERVE Konzelmann Pinot Noir VQA LCBO 200584, $16.95

This light-bodied Pinot Noir with ripe rhubarb, red fruit and earthy beetroot notes is a per fect partner for this pink-themed salad.

LEMON MERINGUE LAYER CAKE The classic diner pie is reimagined as a show stopping cake with layers of delicate cornmeal chiffon cake and tangy lemon curd covered in a cloud of torched meringue icing. It’s a week end project, but it can be made in advance and is more than worth it for the guaranteed chorus of “Oohs!” and “Aahs!” LEMON CURD 1 egg 6 egg yolks (reserve whites for frosting) 10 tbsp (150 mL) unsalted butter, cut into 1-inch (2.5-cm) cubes, softened 3/4 cup (175 mL) sugar 3/4 cup (175 mL) fresh lemon juice 1 tbsp (15 mL) finely grated lemon zest 1/4 tsp (1 mL) salt

CHIFFON CAKE 2 1/2 cups (625 mL) cake flour 2/3 cup (150 mL) fine cornmeal 1 tbsp (15 mL) baking powder 1/2 tsp (2 mL) salt 3/4 cup (175 mL) buttermilk

1/2 cup (125 mL) canola or sunflower oil 1 tbsp (15 mL) finely grated lemon zest 2 tsp (10 mL) vanilla extract 8 eggs, separated 1 1/2 cups (375 mL) sugar, divided 1 tsp (5 mL) fresh lemon juice

SWISS MERINGUE FROSTING 6 egg whites 1 1/2 cups (375 mL) sugar 1/2 tsp (2 mL) cream of tartar 1 tsp (5 mL) vanilla 1/4 tsp (1 mL) salt

110 FOOD & DRINK SPRING 2024