LCBO Food & Drink Summer 2016
TRENDSPOTTING from page 27
COCONUT GINGER PALETA Coconut is a classic paleta flavour served throughout Mexico. If you’re a coconut lover, this is for you, as the pure coconut flavour shines through with just a subtle ginger flavour. 1 can (400 mL) coconut milk 1 cup (250 mL) milk ½ cup (125 mL) mild-flavoured honey 10 thin slices fresh ginger 1/3 cup (80 mL) sweetened shredded or flaked coconut 1 tsp (5 mL) vanilla ¼ cup (60 mL) finely diced candied ginger (optional) 1 Place coconut milk, milk, honey, ginger and coconut in a small saucepan. Set over medium heat and bring to a boil. Remove from heat and let stand, stirring occasionally, for about 30 minutes to infuse flavour. Discard ginger slices and stir in vanilla. 2 If using candied ginger, sprinkle onto base of popsicle moulds. Then pour in coconut mix ture. Freeze until firm, at least 4 hours. Makes 3 cups (750 mL), 8 to 12 paletas Buying a homegrown whole watermelon is the way to go in the summer. But sometimes you just can’t seem to finish it. These paletas are a perfect way to use up that last little bit. If you’re looking for an adult version, try add ing about ¼ cup (60 mL) limoncello. 1/3 cup (80 mL) water 1/3 cup (80 mL) granulated sugar 1 lemon 10 large mint leaves, roughly torn 4 cups (1 L) chopped seedless watermelon 1 Place water and sugar in a small saucepan. Using a vegetable peeler, peel 4 wide slices of lemon peel and add to syrup along with mint leaves. Squeeze 2 tbsp (30 mL) juice from lemon and reserve. Set saucepan over med ium heat, stir occasionally and bring to a boil. Remove from heat and let stand, stirring occa sionally, about 30 minutes, to infuse flavour. Strain liquid through a fine meshed sieve into a bowl, pressing with the back of a spoon to extract all the liquid. Discard mint and lemon peel. Add reserved lemon juice to syrup. WATERMELON LEMONADE PALETA
2 Place watermelon and mint syrup into a blender and whirl until smooth. 3 Pour into popsicle moulds. Freeze until firm, at least 4 hours. Makes 3 cups (750 mL), 8 to 12 paletas
PLum DeLicious from page 88
PINEAPPLE HABANERO MARGARITA PALETA The inspiration for this paleta began with a vacation recommendation to Sayulita, Mex ico (a colourful surf town), from Catherine MacFadyen. Catherine and her husband Sandy are the owners of Reposado, a tequila bar in Toronto that has the most extensive tequila collection in the city. She has visited the sur rounding areas of Sayulita in search of unique tequilas. When I was there, I found incredible paletas with flavours from salted caramel to the ubiquitous creamy coconut. Eating them became a twice daily affair for me—they were that good! 1/3 cup (80 mL) water 1/3 cup (80 mL) granulated sugar 1 lime 1 Place water and sugar in a small saucepan. Using a vegetable peeler, peel 4 wide strips of lime peel and add to saucepan. Squeeze juice from lime and reserve; you should have at least 2 tbsp (30 mL). If you want a kick to your paletas, add all of the habanero. For less of a kick add 1½ tsp (7 mL). Set saucepan over medium heat and bring to a boil. Remove from heat and let stand, stirring occasionally, about 30 minutes, to infuse flavour. Strain liq uid through a fine meshed sieve into a bowl, pressing with the back of a spoon to extract all the liquid. Discard habanero and lime peel. Add reserved lime juice to syrup. 2 Add pineapple, lime syrup, tequila and salt to blender. Whirl until smooth. 3 Pour into popsicle moulds. Freeze until firm, at least 4 hours. Makes 3 cups (750 mL), 8 to 12 paletas 1 small seeded red habanero pepper, finely minced, about 2 tsp (10 mL) 4 cups (1 L) chopped pineapple, about three-quarters of a small pineapple ¼ cup (60 mL) white tequila ¼ tsp (1 mL) kosher salt
PLUM DAIQUIRI Using a very ripe plum is essential to the suc cess of this drink. It needs to be soft enough to muddle properly, and sweet enough to keep the balance spot on. Sloe gin is a liqueur made by infusing gin with sloe (a.k.a. blackthorn) berries, which grow wild in England and are a relative of the plum. But feel free to skip it and use 2 oz of rum instead. Pay attention to the straining instructions, as the plum’s skin and pulp make it a tricky operation. If you happen to catch yellow plums during their short sea son, try them out in this drink. To preserve the bright, sunny colour, swap in an additional ½ oz of white rum in place of the sloe gin. 1 ripe red or yellow plum, diced ¼ oz Simple Syrup (recipe page 148) 1½ oz white rum ½ oz sloe gin ¾ oz strained fresh lime juice Thin plum slice to garnish 1 In a cocktail shaker, muddle plum and Simple Syrup. Add rum, sloe gin and lime juice. Fill three-quarters full with ice. Shake until ice-cold, 10 seconds. Using a Hawthorne strainer over shaker and a not-too-fine sieve over glass, strain into a large chilled coupe or cocktail glass (7 to 9 oz). Garnish with plum slice. Makes 1 drink
156 FOOD & DRI NK SUMMER 2016
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