LCBO Food & Drink Summer 2016

SOPHISTICATED BLENDS from page 57

Late night BITES from page 109

SHARPLY CHEESY PALMIERS

Old cheddar, Parmesan and Dijon mustard give these crunchy bites a nice adult zing, perfect with charcuterie. 1 sheet frozen puff pastry, thawed according to package directions ¼ cup (60 mL) grated extra old cheddar ¼ cup (60 mL) freshly grated Parmesan cheese 1 tbsp (15 mL) Dijon mustard Freshly ground black pepper to taste ¼ tsp (1 mL) sea salt 1 tbsp (15 mL) finely chopped fresh chives 1 free-run egg, well beaten 1 Preheat oven to 375°F (190°C). 2 Line 2 cookie sheets with parchment paper and set aside. 3 Lightly flour the counter and rolling pin and gently roll out the sheet of puff; the goal is to add about 1 inch (2.5 cm) in each direction. 4 Add the cheddar, Parmesan, mustard, pep- per, salt, chives and egg to a bowl and stir well to combine. 5 Using an offset spatula (the sort of blunt spreader used for icing a cake), spread the cheese mixture evenly and right to the edges of the pastry. 6 Working from one of the shorter ends of the rectangle, start rolling the pastry toward the middle point. When the roll comes to the centre point of the rectangle, stop, and repeat from the opposite side. You should end up with 2 pinwheel tubes attached down the centre. 7 Pop this roll into the fridge to firm up a bit before slicing, about 20 minutes. Then, using a very sharp knife, cut into approximately ¼-inch-thick (5-mm) slices, and lay them onto the prepared sheet pan. 8 Bake for about 25 minutes or until puffed and golden. Allow to cool on sheet pans, then transfer to cooling rack. These are best fresh from the oven, but can be stored in an airtight

MINT TAHINI MAYO Creamy, tart, and freshly minty, this dip couldn’t be easier to make. Start with the best quality mayonnaise—Hellman’s olive oil mayo, made with free-run eggs, is a good choice.

⅓ cup (80 mL) good-quality mayonnaise ¼ cup (60 mL) tahini (sesame paste) 2 tbsp (30 mL) water ¼ cup (60 mL) fresh lemon juice 2 cloves garlic, very coarsely chopped 3 tbsp (45 mL) olive oil ⅓ cup (80 mL) loosely packed fresh mint leaves Freshly ground black pepper to taste ¼ tsp (1 mL) sea salt 1 tsp (5 mL) za’atar (optional)

COOL HAND CUKE Juicy cucumber, icy vodka and herbaceous Chartreuse create a frozen drink that’s like a garden in a glass. More savoury than sweet, it’s a great match to a platter of raw summer vegetables with an avocado dip. Freezing the cucumber is a vital step to achieving the per- fect texture. 1 cup (250 mL) chopped cucumber 4 oz vodka

1 Add all the ingredients to the bowl of a food processor and blend on high until smooth. Stop after about 30 seconds and scrape the sides of the bowl down. 2 Taste and adjust for salt. 3 Leftovers will keep in the fridge, covered, for up to 3 days. Makes about 1 cup (250 mL) HARI SSA LABNEH This delicious dip packs a one-two punch of hot and creamy. Harissa is a traditional Middle Eastern hot pepper sauce that is usu- ally enjoyed as is, but we’ve added extra-rich labneh—a Middle Eastern strained yogurt as thick as cream cheese—to soften the spicy bite just a bit. Sumac is a Middle Eastern and North African spice with a sour tang. Look for it in Middle Easter grocers, spice shops and online. ¾ cup (175 mL) labneh, strained Greek yogurt or soft and spreadable cream cheese 2 tbsp (30 mL) harissa 1 tbsp (15 mL) fresh lemon juice 1 tsp (5 mL) sumac powder (optional) 1 Add all ingredients to a medium bowl and combine with a whisk until smooth. Any left- overs will keep in the fridge, covered, for up to 3 days. Makes about 1 cup (250 mL)

1 oz green Chartreuse 2 oz fresh lime juice 2 oz Simple Syrup (recipe follows) 2 cups (500 mL) ice cubes Cucumber spears Straws

1 Line a small tray with parchment paper. Ar- range cucumber in single layer on tray. Freeze until solid. Transfer to small freezer bag until ready to use. 2 Pour vodka, Chartreuse, lime juice and Sim- ple Syrup into an airtight container. Freeze at least 6 hours and up to 3 days. 3 Place three 250-mL Mason jars or glasses in freezer for at least 30 minutes. 4 Place drink mixture in blender. Add the chopped frozen cucumber and ice. Blend until smooth. Divide among chilled jars or glasses with a spoon. Garnish with cucumber spears and serve with straws. Makes 3 drinks S IMPLE SYRUP Combine equal parts sugar and boiling wa- ter, stir to dissolve, and store in fridge until chilled.

container for up to one day. Makes about 24 palmiers

WHAT TO SERVE Zenato Ripassa Valpolicella Superiore VINTAGES ESSENTIALS 479766 $26.95 Château des Charmes Pinot Noir Estate Bottled VQA LCBO 454967 $16.95

148  FOOD & DRI NK SUMMER 2016