LCBO Food & Drink Summer 2016

RECIPES BY LUCY WAVERMAN  •  DRINKS BY ERIC VELLEND PHOTOGRAPHY BY ROB FIOCCA De�icious P�um

WITH SO MANY VARIETIES OF FRESH PLUMS AT MARKET, CONSIDER THAT THEY’RE JUST AS DELICIOUS INCORPORATED INTO DRINKS AND DISHES AS THEY ARE EATEN FRESH—SEE FOR YOURSELF HOW THEY DAZZLE IN COCKTAILS, SAVOURIES AND SWEETS.

ing—here, their texture and slight tartness add substance and delightful flavour to a cake. Black plums offer a depth of flavour that beautifully bal- ances a creamy dessert. Red and yellow plums heighten the flavour of cocktails and can be used interchangeably in a sauce for fish, depending on availability and your colour preferences. And any plum at all will lend mouth-watering flavour when barbecued to star in a salad. An underrated fruit no more!

THE MIGHTY PLUM is an underrated fruit. With many different varieties that range in texture and taste, plums can be yielding and sweet, firm and juicy, or anything in between. They come in a rainbow of colours, from yellow to black. Wonderful for cooking, plums make the best pies and cakes, sweet and sa- voury sauces, and are transformative salad ingredients. Plus they greatly enhance drinks and cocktails, too!    Different types are best suited to specific treat- ments. Blue plums, for instance, are best for bak-

FOOD & DRI NK SUMMER 2016 89