LCBO Food & Drink Summer 2016

FRIED HALLOUMI , WARM OL IVES & HONEY It’s likely you’ve forgotten, whether by design or by chance, to bring measuring utensils on your camping trip. If you don’t have any such thing with you, generously coat the bottom of your frying pan with oil—it will probably be close enough to the indicated measure. If pur- chasing olives from an olive bar, the medium- size clear tubs usually hold 2 cups (500 mL). ¼ cup (60 mL) olive oil 1 pkg (250 mL) halloumi cheese, cut into generous 1 inch (2.5 cm) chunks Juice of 1 small orange 2 cups (500 mL) mixed olives Honey for drizzling Coarsely ground black pepper 1 to 2 red finger chilies, thinly sliced 1 Prepare coals tomedium. Set amedium cast- iron pan over the grill, and heat oil. Add cheese and fry until golden all over, 15 to 30 seconds per side. Remove cheese to a board or bowl and set aside. 2 Squeeze orange juice into pan and immedi- ately add olives. Loosely cover pan with foil or another pan and cook until olives are warmed through, about 3 minutes. Remove cover, stir in cheese; remove from heat. 3 Drizzle with a modest amount of honey (you can always add more later if you wish) and season generously with pepper. Sprinkle with sliced chilies and serve in the pan while still warm. Serves 4 WHAT TO SERVE Railway City Iron Spike Blonde Ale LCBO 271858, 473 mL $2.75 Beer lovers will enjoy this locally crafted blonde ale as a great beverage match to this dish. The light floral hops, citrus and sweet malt tones in this classically styled ale will provide a refreshing contrast to the rich, salty and spicy elements in the dish. In addition, its refreshing citrusy finish and carbonation cleanse the palate. Boutari Moschofilero White LCBO 172387 $12.95 When pairing wine and food, it’s helpful to remember that wine and food of similar origins typically have a natural affinity. This aromatic Greek white wine’s delicate floral, orange and honey notes are natural partners to this Hellenic-inspired dish. A streak of fine palate-cleansing acidity helps complete the match.

2 In a large bowl, combine the ground al- monds and vanilla extract; work the mixture with your fingers until vanilla is evenly dis- tributed. Stir in flour, brown sugar, cinna- mon, oats and salt. Add butter, stir, and once again with your fingers, work butter to evenly distribute (mixture should form clumps). Add almonds, drizzle honey over, and stir to combine. 3 Turn mixture out onto a large parchment- lined baking sheet; break large clumps apart with your fingers, leave small clumps intact, and spread evenly in a shallow layer (do not compact). Bake for 25 to 30 minutes or until golden and crisp. Cool and pack in an airtight container. 4 For the peaches, prepare coals to low. Com- bine the butter and brown sugar in a small bowl or cup. Arrange peaches in a medium flame-proof pan, cut-side up; add water and distribute small dollops of butter evenly over and around peaches. Tuck in cinnamon stick, cover pan with foil and place over grill. Cook until sauce has thickened and peaches are tender, 20 to 25 minutes. 5 Divide peaches and sauce between 4 bowls, top each portion with a generous amount of the topping and, if you’ve brought half & half cream for your coffee, drizzle some over the lot. Serves 4 Graham’s 20 Year Old Tawny Port LCBO 620641, 500 mL $37.95 Tawny ports are typically aged to perfection in casks for many years; this concentrates and adds layers of flavour that make them a joy to drink and a pleasure to match to the appropriate dessert. This fantastic example offers complex flavours of toasted nut, but- terscotch, spice and dried fruit that will harmonize with similar elements in the crumble, while offering enough sweetness and concentration to embrace the dessert’s sweet rich texture. $64.90 Serve this premium bourbon—neat, over ice or in cof- fee—as a great accompaniment to the crumble. Its bold and complex fresh peach, vanilla, toasted nut and spice notes will harmonize perfectly with the flavours in the dessert. Blanton’s Original Bourbon LCBO 255349 WHAT TO SERVE

BUTTER-BAKED PEACHES WITH VANI LLA ALMOND CRUMBLE Designed to be cooked independently of the fruit, the topping is a bit like a guilty-pleasure granola and is terrific over uncooked fruit and yogurt, too. It’s easily doubled for such purposes but be sure to use two large bak- ing sheets when cooking, instead of crowding everything on one. Don’t take the measure- ments for the Butter-Baked Peaches too seri- ously—there’s no chemistry involved! You’ll want a buttery, cinnamon-spiked sauce to eat with your cooked peaches and as long as you’re close to the indicated measures you’re golden. VANILLA ALMOND TOPPING ¼ cup (60 mL) ground almonds 1 tsp (5 mL) vanilla extract, or paste ½ cup (125 mL) flour ¼ cup (60 mL) packed brown sugar ¼ tsp (1 mL) cinnamon ⅔ cup (150 mL) rolled oats ¼ tsp (1 mL) salt 5 tbsp (75 mL) cold unsalted butter, diced ½ cup (125 mL) coarsely chopped almonds 1 tbsp (15 mL) honey BUTTER-BAKED PEACHES ½ stick (¼ cup/60 mL) unsalted butter, softened 2 tbsp (30 mL) brown sugar 4 peeled peaches or unpeeled nectarines, halved and pitted ⅓ cup (80 mL) water 1 cinnamon stick, 4 inches (10 cm) long Half & half cream for drizzling (optional) 1 Prepare the topping no more than 3 days ahead of time. To begin, preheat the oven to 300°F (150°C).

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