LCBO Food & Drink Summer 2016

ESPRESSO & HERB MARINADE FOR BEEF

SPICED POMEGRANATE MARINADE FOR LAMB Grated onion and pomegranate play off one another in this deliciously spiced marinade for lamb. If you don’t have pomegranate mo- lasses, begin by simmering ½ cup (125 mL) unsweetened pomegranate juice until reduced by about half—this should take about 3 min- utes and will help concentrate the flavour and sugars. Cool to room temperature before pro- ceeding with recipe without the molasses. Throw some zucchini and eggplant on the grill beside the lamb, and dinner’s done. ¼ cup (60 mL) pomegranate juice 1 tbsp (15 mL) pomegranate molasses 2 tbsp (30 mL) sherry vinegar ½ cup (125 mL) coarsely grated sweet onion and its juices (about half a medium onion) 2 tsp (10 mL) salt 2 tsp (10 mL) ground cumin ½ tsp (2 mL) chili flakes ½ tsp (2 mL) ground allspice 3 tbsp (45 mL) olive oil 2 fresh bay leaves, or 1 dried 1 In a non-reactive dish large enough to ac- commodate the lamb, whisk together all of the ingredients. Add lamb and turn to coat; cover and refrigerate until ready to cook. Remove from marinade and season meat lightly with salt and pepper. Makes enough marinade for 2 lbs (1 kg) lamb WHAT TO SERVE Ravenswood Vintners Blend Old Vine Zinfandel VINTAGES ESSENTIALS 359257 $18.95 This spicy lamb marinade is the perfect medium to showcase big, full-throttle reds such as this Zinfandel. The wine’s dense ripe berry fruitiness and spice and vanilla flavours, supported by ample weight and struc- ture, easily deal with the rich bold flavours in the dish. Bodegas Franco Españolas Rioja Bordón Gran Reserva Rioja LCBO 428060 $23.70 This food-friendly red from the Rioja region in Spain offers bright red berry fruit and spicy oak, earth and herbal notes, which combine to provide an excellent pairing to the savoury flavours, spice and pomegranate elements in the marinade. In addition, the wine’s silky tannins will contend with the richness of the lamb while the fine acidity cleanses the palate.

The flavours in this beef marinade are for the most part tried and true but for the addi- tion of some strong espresso, which lends a lip-smacking depth of flavour to the finished beef. If you don’t have an espresso machine, order a double espresso from the nearest cof- fee shop and store in the fridge until you’re ready to make the marinade. Make up for any shortage in measure by topping up with wa- ter. This makes for a great steak to serve with homemade fries. ⅓ cup (80 mL) espresso, cooled 3 tbsp (45 mL) olive oil ⅓ cup (80 mL) Worcestershire sauce 3 tbsp (45 mL) red wine vinegar 1 tbsp (15 mL) Dijon mustard 6 cloves garlic, peeled and roughly smashed with the side of a knife 2 tsp (10 mL) chopped rosemary 1 tbsp (15 mL) chopped thyme 2 tsp (10 mL) salt 1 tsp (5 mL) coarsely ground black pepper 1 Whisk together espresso, oil, Worcester- shire, vinegar and Dijon in a glass baking dish large enough to accommodate the beef. Stir in garlic, herbs, salt and pepper. Add beef, turn to coat and refrigerate until ready to cook. Remove from marinade and season lightly with additional salt and pepper. Makes enough marinade for 2 lbs (1 kg) beef WHAT TO SERVE Small Gully The Formula Robert’s Shiraz VINTAGES ESSENTIALS 142935 $19.95 This marinade demands a large-scale red like this beauty from Australia. The rich, rounded palate, dark- roasted black fruit flavours and notes of herb and toasty-smoky oak are sure to complement the dish’s complex flavours and textures. The wine also offers enough weight and balanced structure to stand up to the richness of the dish. St Ambroise Oatmeal Stout LCBO 398677, 473 mL $2.90 A full-flavoured stout will be an exceptional partner to this marinated beef dish. The thick rich creamy texture, bittersweet malty palate and flavours of roast coffee, spices and herbs will harmonize with similar elements on the plate. Refreshing bitter hops and car- bonation cleanse the palate.

L ICORICE-Y NECTARINE MARINADE FOR PORK Pork and stone fruit is a classic combination, and at its heart this marinade is a marriage of these elements—but it’s really the star anise, ginger and miso that turn this into an exceptional finger-licking affair. Finding star anise that’s already ground can be a pain—if you have a spice grinder, settle for whole and grind it yourself. The finished grilled pork is terrific paired with a cold rice salad. 1 large ripe nectarine 1 tbsp (15 mL) dark brown sugar 3 tbsp (45 mL) sriracha sauce 2 tsp (10 mL) ground star anise 1 tsp (5 mL) ground white pepper 2 tbsp (30 mL) peeled and chopped ginger 2 tsp (10 mL) salt 2 tbsp (30 mL) miso paste 1 Place all the ingredients in a blender and liquefy. Place pork in a non-reactive dish large enough to hold it and pour marinade over; turn meat to coat and refrigerate for 6 to 8 hours. When ready to cook, remove meat from mari- nade and allow excess marinade to run off; do not pat dry. Makes enough marinade for 2 lbs (1 kg) pork ½ cup (125 mL) apple cider vinegar ¼ cup (60 mL) vegetable or canola oil $3.25 This cider offers a hint of sweetness and tangy apple fruit tones that provide a wonderful harmony to the flavours and textures of this marinade. In addition, the cider’s light sparkle and fresh acidity gently cleanse the palate, completing the match. Strewn Two Vines Riesling Gewürztraminer VQA LCBO 467662 $11.95 This local, flavourful blend of Riesling and Gewürztra- miner has bright citrus, anise, lychee, ginger spice and peachy nectarine tones that will harmonize with simi- lar flavours in the marinade. The hint of sweetness in the wine will help tame the spice, while the streak of fine acidity will cleanse the palate. WHAT TO SERVE Shiny Apple Cider LCBO 407668, 473 mL

150  FOOD & DRI NK SUMMER 2016