LCBO Food & Drink Summer 2016

MIX & MATCH SALADS from page 135

2 Combine red wine, balsamic vinegar, wine vinegar, sugar, cinnamon and star anise in a small saucepan over medium heat. Bring to boil. Add cherries and simmer for 4 minutes or until cherries are soft and flavourful. Re- move from heat and cool slightly. Remove and discard cinnamon and star anise. 4 Peel onions and cut into 1-inch-thick (2.5‑cm) rounds. Brush rounds with oil and sprinkle with salt and pepper. Grill rounds about 5 minutes a side or until seared and softened. Remove to a plate and keep warm. Increase grill heat to high. 5 Remove steak from marinade and brush with more oil. Place on grill and cook about 5 minutes a side or until medium-rare. Remove from grill. Let sit for 5 minutes. Slice steak thinly against the grain. Serve with grilled onions, sweet and sour cherries and a drizzle of the pickling liquid. 3 Preheat grill to medium-high.

1 tsp (5 mL) maple syrup 1 tsp (5 mL) minced garlic Salt and freshly ground pepper 1½ lbs (750 g) hanger steak

CREAMY MUSTARD DRESSING Whisk together 2 tbsp (30 mL) mayonnaise, 1 tsp (5 mL) grainy Dijon mustard, 2 tbsp (30 mL) apple cider vinegar, and ½ tsp (2 mL) sugar in a small bowl. Add ¼ cup (60 mL) extra virgin olive oil in a slow steady stream, whisk- ing constantly to emulsify, until fully com- bined. Season with salt and pepper to taste. Makes about ½ cup (125 mL) CURRIED YOGURT DRESSING Heat 2 tbsp (30 mL) canola oil in a small pot over medium heat. Add 2 tsp (10 mL) grated ginger and 1 tbsp (15 mL) Madras curry paste; sauté for 1 minute or until spices are fragrant. Remove from heat. Let cool. Whisk in 1 tbsp (15 mL) fresh lemon juice and ⅓ cup (80 mL) plain yogurt (ideally 4% MF); season with salt to taste. Makes about 2/3 cup (160 mL)

SWEET AND SOUR CHERRIES ¼ cup (60 mL) red wine 2 tbsp (30 mL) balsamic vinegar 2 tbsp (30 mL) red wine vinegar 2 tbsp (30 mL) granulated sugar 1 cinnamon stick, 2 inches (5 cm) 1 star anise 2 cups (500 mL) cherries, halved and pitted

GRILLED ONIONS 2 Vidalia onions 1 tbsp (15 mL) olive oil Salt and freshly ground pepper

1 Whisk oil, balsamic, Dijon, rosemary, lemon juice, thyme, maple syrup and garlic together. Season with salt and pepper. Pour over steak. Let marinate for 2 hours.

Serves 4

Reklama Norvegia Vodka do Kanady [193,7x123,8].pdf 1 2016-05-20 14:45:46

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FOOD & DRI NK SUMMER 2016 161