LCBO Food & Drink Spring 2025

Above Ground from page 33

3. While potatoes are cooking, heat remain ing 3 tbsp (45 mL) oil in a large frying pan over medium-high heat. When hot, add sliced onion and season with salt and pepper. Cook, stirring regularly, until onions are soft and deeply coloured, 10 to 12 minutes. (Reduce heat if they start to scorch.) Remove from heat and set aside.

1. Place sugar and 1/2 cup (125 mL) water in a small saucepan over medium-high heat. Whisk occasionally until sugar dissolves. Remove from heat and cool completely. 2. Using a rasp, finely grate zest from limes into cooled syrup. Let stand 10 minutes. Pass through fine-mesh strainer into a pitcher, pressing on solids with a spoon to extract syrup. Discard solids. Stir in lime juice and remaining 31/2 cups (875 mL) water. Cover and refrigerate up to 1 day. 3. When ready to serve, transfer limeade to a large saucepan. Add sweetened condensed milk. Using a hand-held milk frother or immer sion blender, blend until milk is dissolved and drink is frothy. Return mixture to pitcher. Pour into highball glasses filled with ice and garnish with lime wheels. HIBISCUS MARGARITA BY CHARLENE ROOKE Inject tart flavour and vibrant colour into a favourite cocktail, just in time for Cinco de Mayo. You can find hibiscus salt and flowers at Mexican grocers or natural food shops, or pur chase hibiscus-flavoured prepared tea or bags such as Tazo Passion. If prepared tea contains sugar, omit sweetener called for in recipe. Flaky or hibiscus salt, for glass rim 1 cup (250 mL) brewed hibiscus tea 1 oz agave nectar or Simple Syrup, or more to taste 2 oz fresh-squeezed pink grapefruit juice 1 oz triple sec Makes 6 drinks

SAMOSA SANDWICHES Inspired by an idea from Vancouver restaura teur Vikram Vij, this dish reimagines samosas as scrumptious vegetarian sandwiches. Plant based ground meat substitute and potatoes are generously seasoned with aromatics and spices, while sweetly caramelized onions and tangy yogurt sauce provide welcome con trast. Soft dinner rolls are a must! Of course, carnivores can swap in ground beef for the plant-based stuff. 4 tbsp (60 mL) canola oil, divided 1 large onion, diced Salt 1 package (340 g) plant-based ground “meat,” such as Beyond Meat, thawed, if necessary 3 cloves garlic, grated on rasp 1 tbsp (15 mL) finely grated ginger 1/2 fresh green serrano pepper, seeded (if desired), minced 11/2 tsp (7 mL) garam masala (about 11/2 lbs/680 g), thinly sliced 1 cup (250 mL) full-fat Greek yogurt 1 small clove garlic, grated on rasp 11/2 tsp (7 mL) fresh lemon juice 1 cup (250 mL) frozen peas 1/2 cup (125 mL) lightly packed cilantro leaves, plus more for serving 12 soft dinner rolls 1. Heat 1 tbsp (15 mL) oil in a large sauté pan over medium heat. Add diced onion and season with salt. Cook, stirring occasionally, until onions are brown around edges, 6 to 8 minutes. Add “meat” and break up with wooden spoon into a fine mince, stirring to combine with onions. When “meat” loses its raw colour—about 5 minutes—add garlic, ginger, serrano pepper, garam masala, cumin, turmeric and cayenne, stirring to coat for about 1 minute. 2. Add potatoes and 1 cup (250 mL) water. Season with salt and pepper. Bring to a low boil, stirring occasionally. Reduce heat to medium-low and cover. Cook, stirring occasion ally, until potatoes are tender, about 20 minutes. Add a little more water if pan is dry. 11/2 tsp (7 mL) cumin 1/2 tsp (2 mL) turmeric Pinch cayenne pepper 2 medium-size Yukon Gold potatoes, cut into 1/4-inch (5-mm) pieces Freshly ground pepper 3 large red or yellow onions

4. For the sauce, whisk yogurt, garlic and lemon juice and add salt to taste. Set aside.

5. When potatoes are done, stir in peas. Cook until peas have thawed and are tender, another 3 to 5 minutes. Stir in cilantro. Taste and adjust seasoning. 6. Slice or tear rolls in half. Spread some yogurt sauce over bottoms. Top with “meat” mixture and onions. Garnish with more cilantro, if desired. Serve with extra sauce on side. WHAT TO SERVE Manitoulin Brewing Killarney Cream Ale LCBO 668277, 473 mL, $3.70 A cream ale (stylistically on the cusp of being a lager) will provide necessary refreshment without bringing in-your-face hops or too much malt to the table. Serves 6

Inside Scoop from page 17

2 oz blanco or reposado tequila Pink grapefruit wedges for garnish

BRAZILIAN LEMONADE Called limonada Suìça in Portuguese, Brazilian lemonade is a unique soft drink of limeade with the creamy addition of sweetened condensed milk. It’s traditionally made by blending lime chunks right in the drink then straining them out, but since limes here vary greatly in size and juiciness, we’re using lime juice and simple syrup infused with lime zest instead.

1. Dip rims of two tumblers into a shallow saucer of water, then in salt. Set aside.

2. In a cocktail shaker filled with ice, com bine tea, sweetener of choice, juice, triple sec and tequila. Shake until thoroughly chilled, at least 15 seconds. Taste and adjust sweetness, if desired. 3. Fill prepared glasses with ice. Strain equal amounts of cocktail through a cone-shaped cocktail strainer into each glass. Garnish with grapefruit wedges.

1/2 cup (125 mL) sugar 4 cups (1 L) cold water, divided 2 large limes, washed

3/4 cup (175 mL) strained fresh lime juice 1/4 cup + 2 tbsp (60 + 30 mL) sweetened condensed milk Lime wheels to garnish

Makes 2 drinks

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SPRING 2025 ————————