LCBO Food & Drink Spring 2024

The Light Touch from page 33

and stir to combine. Set aside to macerate for 45 minutes, stirring 2 to 3 times. (Set the remain ing 1/4 cup/60 mL toasted nuts aside for the Strawberry-Almond Syrup, recipe follows.) 4. Scrape macerated berry mixture, including all of the juices and any undissolved sugar, into a 4-cup (1-L) jar and pour in reserved 2 cups (500 mL) cold brew. Infuse 12 hours, or over night. Strain through a fine-mesh sieve into a clean glass jar. Cover with a lid and refrigerate until ready to use. Keep strawberries and discard almonds (see TIP 2). Infused cold brew will keep 5 to 7 days in the fridge. Makes 2 cups (500 mL) infused cold brew, enough for 4 drinks, and 2 cups (500 mL) traditional cold brew for another use TIP 1 Since cold brew takes time, make it in a larger batch so you have it on hand to drink or use in other infusions. It keeps well in the fridge up to 1 1/2 weeks. TIP 2 Though the almonds might be soft and bland after spending a night in the cold brew, the strawberries are actually quite tasty. Snack on them or stir into your morning oats or yogurt. STRAWBERRY-ALMOND SYRUP To a small pot, add 1/4 cup (60 mL) toasted almonds, 1 cup (250 mL) chopped straw berries and 1/2 cup (125 mL) each sugar and water. Stir together and bring to a boil over medium-high heat. Reduce heat to medium-­ low and simmer for 10 minutes, stirring periodically. Remove from heat, cool and strain into a glass jar, taking care not to press on the solids. Cover with a lid and chill. Syrup will keep 7 to 10 days in the fridge. HONEY THYME SYRUP Stir 1/2 cup (125 mL) honey, 1/2 cup (125 mL) water and 4 sprigs thyme together in a small pot and bring to a gentle boil over medi um-high heat. Reduce to medium-low heat and simmer for 5 minutes, stirring periodically. Remove from heat, cool and strain into a glass jar. Cover with a lid and refrigerate until well chilled, approximately 4 hours. Syrup will keep 2 to 3 weeks in the fridge. Makes 1/2 cup (125 mL)

PRESERVED LEMON & GRAPEFRUIT JUICE Using a mortar and pestle, crush the soft centres and tender rinds of preserved lemons (minus the seeds) until you have 1 tbsp (15 mL) soft purée. Add it to a blender along with 2 cups (500 mL) freshly squeezed red grape fruit juice, 2 tbsp (30 mL) lime juice and 2 tbsp (30 mL) agave syrup, blending 15 to 20 sec onds to mix thoroughly. Place in a jar with a tightly fitting lid and refrigerate 5 to 7 days.

SNAP PEA FAUX-JITO Snap peas add a delicate, grassy herbaceous ness that complements the bright mint and tangy lime of a traditional Mojito. A lighter pour of rum—1 oz (a standard drink contains 1 1/2 oz)—maintains a distinct presence in the drink while allowing those seasonal notes to shine. If garnishing with a snap pea, open along the inner seam to reveal the peas and tuck it in alongside the mint. 6 large mint leaves, plus a sprig for garnish 5 snap peas, sliced, plus another for garnish (optional) 1 oz fresh lime juice 3/4 oz Snap Pea Simple Syrup (recipe follows) 1 oz white rum, such as Bacardí Superior White Rum ( LCBO 117, $32.45 ) 2 oz lime-flavoured sparkling water 1. Add mint leaves and snap peas to a cocktail shaker and muddle for about 15 to 20 seconds. Fill the shaker one third full with ice and add lime juice, syrup and rum. Shake for 15 to 20 seconds to chill. 2. Strain through a fine metal cocktail strainer or sieve into a chilled rocks glass or coupe half filled with ice. Top with lime sparkling water and gently stir. Garnish with a sprig of mint and a snap pea. Makes 1 drink SNAP PEA SIMPLE SYRUP Add 1/2 cup (125 mL) sugar, 1/2 cup (125 mL) water and 1/2 cup (125 mL) sliced snap peas to a small pot. Bring to a simmer over medium-­ high heat, stirring regularly until sugar is dissolved. Reduce heat to medium and gently boil for 2 more minutes. Remove from heat and stir in 1/2 tsp (2 mL) lime zest. Set aside to steep for 30 minutes, then strain into a clean jar. Cover with a lid and refrigerate until well chilled, approximately 3 hours. Syrup will keep up to 1 week in the fridge.

Makes 2 1/3 cups (580 mL) juice, enough for 4 drinks

STRAWBERRY ALMOND–INFUSED COLD BREW

Making cold brew requires little more than a bit of patience. Coarsely ground beans and water steep for 24 hours before slow-straining. The result produces rich, boldly flavoured coffee that’s great served over ice on warmer days. Steep in the fridge to draw out sharper notes or at room temperature for something a bit more mellow.

2 1/2 cups (625 mL) whole coffee beans, preferably dark roast 6 cups (1.5 L) room-temperature water, preferably filtered, divided 1/2 cup (125 mL) sliced almonds 2 cups (500 mL) chopped strawberries 1/3 cup (80 mL) sugar

1. At least 48 hours in advance, coarsely grind coffee beans, aiming for coarse grounds the size of demerara sugar crystals. Transfer to an 8-cup (2-L) jar and pour in 4 cups (1 L) water. Stir con stantly for 2 minutes, then pour in the remaining 2 cups (500 mL) water and stir again. Cover and steep in the fridge for 24 hours. 2. Strain coffee through a fine-mesh sieve lined with cheesecloth until all liquid is ex tracted. Don’t push on the solids, which would extract bitter flavours. Discard grounds, measure out 2 cups (500 mL) cold brew and reserve. Store the rest in the fridge in a tightly sealed jar up to 10 days (see TIP 1). 3. Toast almonds in a small pan over medium-­ low heat until golden brown, about 4 to 5 minutes. Stir often and adjust heat as neces sary to prevent burning. Transfer 1/4 cup (60 mL) to a medium bowl with strawberries and sugar

Makes 3/4 cup (175 mL) syrup, enough for 6 drinks

Makes 3/4 cup (175 mL), enough for 8 drinks

112 FOOD & DRINK SPRING 2024