LCBO Food & Drink Summer 2017

SUMMER 2017

A view with room. The C-Class Cabriolet is generous in style, comfort and agility – nothing less than you’d expect from Mercedes-Benz. What might surprise you is the generous 360 litres of trunk space (285 with the top down). So you get exceptional comfort with low noise and vibration characteristics, an intelligent climate control system that knows when the fully-automated soft top is open, and responsive driving dynamics. You also get to bring along everything you need to enjoy yourself when you reach your destination. mercedes-benz.ca/c-cabriolet

© 2017 Mercedes-Benz Canada Inc.

There’s more thanoneway to sundae.

Rich, nutty and velvety smooth, PC ® Black Label Sesame Caramel Dessert Sauce is heavenly no matter which sundae you drizzle it over.

Find more ways to play at pc.ca/blacklabel

All trademarks & logos are trademarks of Loblaws Inc. ©2017 Loblaws Inc. All rights reserved.

START

1

MELT BUTTER

PC ® BLACK LABEL NORMANDY STYLE UNSALTED CULTURED BUTTER ¼ CUP (50 mL) Melt butter in skillet over medium heat. Stir in 2 tbsp (25 mL) of packed brown sugar.

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choose your fruit

PINEAPPLE PEELED, CORED, CUT INTO WEDGES

APPLES (BRAEBURN, MUTSU, GOLDEN DELICIOUS) CORED, SLICED

PEACHES (FIRM, RIPE) CORED, SLICED

Add peaches to skillet, spreading in single layer; cook, turning once, until golden brown and sauce is thick and syrupy.

Add apples to skillet, spreading in single layer; cook, turning once, until golden brown and sauce is thick and syrupy.

Add pineapple to skillet, spreading in single layer; cook, turning once, until golden brown and sauce is thick and syrupy.

3

heat sauce

PC ® BLACK LABEL TOASTED SESAME CARAMEL DESSERT SAUCE ¼ CUP (50 mL) Heat dessert sauce according to package directions.

4

choose your ice cream

PC ® BLACK LABEL MADAGASCAR BOURBON VANILLA ICE CREAM

PC ® BLACK LABEL SALTED CARAMEL ICE CREAM

PC ® BLACK LABEL PISTACHIO ICE CREAM

5

ASSEMBLE

Spoon ice cream into serving bowls. Top with fruit mixture and dessert sauce.

6

choose YOUR topping

PC ® COCONUT CHIPS

PC ® CARAMEL POPCORN

SHAVED PC ® MILK CHOCOLATE

#PlayWithYourFood

TABLE OF CONTENTS

FEATURES

94 CLEAR CHOICES

72 NEIGHBOURHOOD FEAST By Eric Vellend

By James Chatto & Victoria Walsh With so many new vodkas on LCBO shelves, it’s an ideal time to throw a vodka-tasting party, experiencing nuanced differences alongside perfectly suited nibbles. The latest BBQ trends, techniques and recipes breathe new life into your barbecue repertoire. ON THE COVER Strawberry & Coconut Semifreddo, recipe on page 166. Photography by Rob Fiocca

Designed to be portable and to appeal to many tastes, these diverse dishes and drinks are just the thing for a Canada Day block party or backyard potluck. By Christopher St. Onge Show your patriotism with delicious dishes that are all red and white—with not a dye or artificial ingredient in sight!

80 TRUE COLOURS

100 HOT OFF THE GRILL By Christopher St. Onge

86 OH CANADA! By Amy Rosen

Let’s experience for ourselves why Canada was named 2017’s No. 1 travel destination in the world, visiting our fair land’s must-stop hot spots—renowned restaurants, hotels, shops and more.

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FOOD & DRI NK SUMMER 2017 7

TABLE OF CONTENTS

DEPARTMENTS FOOD SEASONAL PERFECT PAIRINGS By Joanne Yolles

DRINK

SPIRITS LONG WEEKEND DRINKS  By Michelle P.E.Hunt & Laura Panter Kick back and enjoy late summer afternoons with cocktails that are light on alcohol but long on flavour.

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Fresh fruit pie served with homemade ice cream—which is much easier to make than you’d think—is the stuff of summery dreams! BASICS GUIDE TO FRIED CHICKEN By Jennifer MacKenzie With fried chicken popping up on menus everywhere, we offer up pro tips for making your own exemplary versions at home—plus a classic recipe that’ll stand out at any picnic. Our newest neighbours have much to share in the kitchen— our Food Editor was keen to learn, and the resulting dishes enrich the cultural mosaic that we are. STAPLES CANADIAN CLASSICS By Elizabeth Baird A roundup of 10 iconically Canadian foods and the captivating stories behind them—with a handful of irresistible recipes. FLAVOURS THE SYRIAN TABLE By Lucy Waverman

WINE MATCHING THE CATCH  By James Chatto & Monda Rosenberg

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Gone fishing? These mouth-watering recipes will make the most of your local catch—plus we’ve paired them with perfectly matched Ontario wines.

BEER SMALL-TOWN BREWS By Stephen Beaumont

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111

For a charming day trip, consider visiting Ontario’s small independent breweries—not just for the tastings and tours, but for other local highlights, too!

SEASONAL COOL IT! By Charlene Rooke

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125

If you’re packing up a cooler of drinks for a weekend away, check out our four distinctive lists; each will satisfy a wide range of tastes and includes cocktails, wine, beer and cider.

IN EVERY ISSUE

EDITOR’S NOTES

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A SPLASH OF BEER Classic Canadian beers add crisp clean flavours to liven up barbecued chicken nachos. WHAT’S NEW A selection of proudly Canadian new products, available at the LCBO and Vintages. MUST-HAVES Things we love for entertaining and around the house. TRENDSPOTTING From svelte hand-helds to hulking power machines, the blender is the “it” appliance of the moment.

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RECIPE INDEX

174

SOURCE RESOURCE

174

FIVE QUESTIONS WITH… Wayne Morris, chef and co-owner of Boralia in Toronto, whose menu celebrates the historical origins of Canadian cuisine.

176

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Publication Director & SVP .........Nancy Cardinal Sales, Marketing & Insights

VP Marketing ..................................Kerri Dawson Editor .................................................Jody Dunn Art Directors ...................................Karen Lim, Cathy Cicchini

Senior Editor ...................................James Chatto Food Editor .......................................Lucy Waverman Contributing Editors ....................Charlene Rooke, Kat Tancock Publication Coordinator ............Leslie Virdo Graphic Designers .........................Wincy Law, Dominique Patafio, Pat Turbach Production Manager ...................Mark Greene Production Coordinator .............Judy Haverkort Publication Assistant .................Piper MacFadyen Production Assistant ...................Everton Smith Food Stylists ....................................Eshun Mott, Christopher St. Onge Prop Stylists ....................................Catherine MacFadyen, Andrea McCrindle, Lara McGraw, Shelly Shnier Contributors ...................................Julia Aitken, Elizabeth Baird, Stephen Beaumont, Cynthia David, Michelle P.E.Hunt, Anna Kohn, Ann Lough, Jennifer MacKenzie, Brenda Morrison, Laura Panter, Amy Rosen, Monda Rosenberg, Christopher St. Onge, Heather Trim, Eric Vellend, Victoria Walsh, Joanne Yolles Publisher ..........................................Wayne Leek For general inquiries about Food & Drink magazine or information about LCBO products and policy please contact helloLCBO online at hellolcbo.com, or call toll-free 1•800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 1•800•361•3291. For advertising in Food & Drink magazine, please contact Keystone Media, 416•224•1500 or e-mail foodanddrink@keystonemedia.ca. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published six times a year by the Liquor Control Board of Ontario. Volume 24, Number 6. Food & Drink is printed on paper that contains 10 percent post-consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs.

COMING NEXT ISSUE CROWNED HEAD Why cabbage is king A HARVEST FEAST The grape-pickers’ reward—wines included!

THE SOUS CHEF COOKS Recipes to feed your own brigade NO MEAT TONIGHT! Our delicious all-vegetable menu

Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 55 Lake Shore Boulevard East, Toronto, ON, M5E 1A4 ISSN 1195-5988

WATCH FOR THE AUTUMN I S S UE OF

AVA I LABLE SEPTEMBER 6

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores.

PRICES ARE SUBJECT TO CHANGE WITHOUT NOTICE. Cette publication est également disponible en français.

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THE KEY TO CRAFTING AWARD WINNING WINES?

THE SECRET IS IN THE CELLAR

BLACK CELLAR MERLOT 750ML SAVE $1.00 NOW ONLY $9.95 Offer valid July 17 – August 13, 2017 LCBO #387167

/ BLACKCELLARWINE

Please enjoy responsibly.

EDITOR’S NOTES

While Canada’s 150th birthday celebrations are just around the corner, we think a milestone birthday like this should be celebrated all summer long. So whether you’re looking for inspiration for what to bring to a backyard BBQ, planning a block party for the whole neighbour- hood or even pondering a day trip or vacation, this issue of Food & Drink is full of great ideas—many of them with a Canadian twist.    You’ll be seeing plenty of red and white this summer, including in “True Colours” on page 80, where we have developed five delicious dishes in the colours of our flag—without an artificial ingredient or drop of food colouring in sight! Those same colours inspire the décor for our Canada Day Block Party on page 72. Featuring an array of flavourful dishes that are sure to please the palates of adults and kids alike, the menu is easy to divide up amongst neighbours, or can be scaled down to smaller gatherings with friends and family.    Speaking of friends and family, we know you’ll be making plans with them, especially for the three precious long weekends our Canadian summers pro- vide. Afternoons and early evenings spent enjoying the sunshine (we hope!) are made for long drinks—lower-

alcohol cocktails that are light, fresh and delicious. “Long Weekend, Long Drinks” on page 51 suggests three reci- pes to try that highlight classic prod- ucts, along with a couple of new ones on LCBO shelves. If you’re heading out for a night or weekend away, packing up the cooler may be in order. Starting on page 133, “Cool It” suggests which products—in four flavour categories— are ideal to tote along.    And finally, whether you prefer to stay closer to home or venture farther afield in this great country of ours, we’ve got some suggestions on both those fronts too. In “Small-Town Brews” on page 117, Stephen Beaumont highlights several independent Ont- ario breweries that are worth a day trip to visit. To further entice you, he has also included other local attrac- tions that will make the trip even more worthwhile. With Canada being named the top travel destination for 2017 (and the aforementioned sesqui- centennial celebrations), there may be no better time to make plans to see it yourself. Amy Rosen o ers up “Oh Canada!” on page 86, an eclectic mix of Must Stops, Hidden Gems and Bucket List items to add to your travel itineraries.    Happy birthday Canada—and here’s to a great summer!

PORTRAIT BY JAMES TSE

FOOD & DRI NK SUMMER

AN LCBO SUMMER ESSENTIAL

Versatile, refreshing, classic: The world’s most popular vodka is at the heart of every frosty cocktail, from Caesars to Martinis. Just add club soda, juice or any other inspired mixer of the moment. It’s that simple. Consider it the clear favourite. SMIRNOFF : THEKINGOF COCKTAILS

CELEBRATING AN ORIGINAL

smooth character means it’s an ideal and versatile choice for today’s cocktail lovers. Atrue original, Smirnoff is also available in more than a dozen flavours, from cherry and raspberry to lime and watermelon, making it the go-to brand for everyone wanting to create their very own signature summer sipper.

Smirnoff has long been the vodka of choice for czars and celebrities – not to mention modern-day James Bond. Little wonder. A highly prized Russian recipe that dates back to 1864, it delivers a distinctive pure, clean and ultra-smooth taste, thanks to its triple-distilled, 10-times filtered process and corn base. That clean,

Instant cocktails! These gluten-free, bold and fruity- flavoured vodkas make inspired get-togethers so easy. Choose from Smirnoff Sourced Orange, Grapefruit or Cranberry Apple. Pour over ice and top with soda. So delicious, so summer! #SUMMEROFSMIRNOFF

SMIRNOFF SOURCED ORANGE VODKA 494021 l 750 mL l $27.25

SMIRNOFF SOURCED GRAPEFRUIT VODKA 494013 l 750 mL l $27.25

SMIRNOFF SOURCED CRANAPPLE VODKA 494005 l 750 mL l $27.25

CROWD-PLEASER

SMIRNOFF MOSCOW MULE & MARTINI Clear, clean and silky-smooth: This vodka is the go-to foundation for cocktails both iconic and of- the-moment cool. Enjoy it with lime and ginger beer in a Moscow Mule, or go simple-chic, with a classic Martini.

→ Find these cocktail recipes at lcbo.com/smirnoff

SMIRNOFF VODKA Clean & Classic 67 l 750 mL l $27.25

all beauty. all be a st.

THE BOLD new 2018

THE TLX wi th att i tude.

A SPLASH OF BEER BY HEATHER TRIM  •  PHOTOGRAPHY BY ROB FIOCCA

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH BEER.

BARBECUED PLANKED CHICKEN NACHOS recipe on page 148

My Canadian summer includes beer. Which is no surprise—Canadians have been drink- ing beer a long time. Iconic Canadian brewers Labatt and Molson have been around longer than we’ve been a country. As for the beer itself, Labatt Blue ( LCBO 696468, 473 mL, $2.10) and Molson Canadian ( LCBO 904409, 473 mL, $2.55) share personalities much like that of our nation. They’re easygoing, fun to be with, unfussy and go with pretty much everything.     While nachos aren’t usually grilled, they are typically served with beer. The cold refreshing taste of the beer offsets the spicy nature of the dish. This summer, skip the oven and try planking chicken nachos on the barbecue. And why not use beer as an ingredient, not just as a go-to drink? The beer adds flavour to the marinade and tenderizes the chicken. As for the cheddar cheese drizzle on top, the flavour has been amped up with a splash of beer, which a full-flavoured aged Canadian cheddar can easily handle. The plank makes for an attractive serving platter as well as adding smokiness to the dish.     There really is no better way to enjoy our too-short Canadian summer than with friends, good food and a refreshing beer. Happy birthday, Canada!

FOOD & DRI NK SUMMER 2017 19

WHAT’S NEW BY JULIA AITKEN  •  PHOTOGRAPHY BY VINCE NOGUCHI

A WORLD OF NEW CANADIAN PRODUCTS AT THE LCBO AND VINTAGES.

TAKE IT EASY Open Smooth Red VQA Bag in Box  LCBO 492249, 3 L, $39.95

Whether you’re off to the cot- tage or travelling only as far as the backyard, bag-in-a-box wine is easy to tote and keeps fresh for up to six weeks. We’re thrilled VQA wines are now available in the format, like this Cabernet Sauvignon-Merlot blend—a top-notch match for grilled steak or veggies, strong cheese or even chocolate.

FOR A SEAFOOD FEAST Sprucewood Shores Pinot Grigio VQA LCBO 426577, $15.10

EFFORTLESS ENTERTAINING Georgian Bay Vodka Smash  LCBO 491183, 473 mL, $2.95

Sprucewood Shores is a family- run winery located on the sunny northern shore of Lake Erie. Its light-bodied Pinot Grigio includes just a touch of Riesling for a hint of fruitiness. You’ll love the wine’s juicy citrus aromas and flavours and crisp, refreshing finish— splendid with seafood appetizers, pasta with clams and sushi.

Here’s a beverage to make long-weekend entertaining a cinch. Like the distiller’s popular gin version that sold out the minute it hit LCBO shelves last summer, Georgian Bay’s new Vodka Smash is lightly carbonated and sports zingy flavours of lemon, lime, grapefruit and mint. Simply chill, pour and enjoy.

FOOD & DRI NK SUMMER 2017 21

WHAT ’ S NEW

CAN’T BEAT THIS BOX

Long Weekend Wine Co. Chardonnay Pinot Grigio VQA Bag In Box LCBO 492355, 3 L, $44.45 Long Weekend’s easy-drinking blend of Chardonnay and Pinot Grigio was a hit in 2016 so expect accolades this year for one of the first VQA wines packaged in a bag- in-a-box. Its fuss-free portability is made for warm-weather enter- taining. Dry and light-bodied with crisp acidity and lingering fruit flavours, the crowd-pleasing sipper is fantastic with ribs, too.

A SUMMER SUNDOWNER

SPIRIT OF THE WEST Sid’s Handcrafted Vodka LCBO 486258, $28.25

Dillon’s Small Batch Rye Whisky LCBO 497263, 500 mL, $39.95

From acclaimed Niagara distiller Dillon’s comes its highly antici- pated blended small-batch rye. Like the distiller’s single-cask spirit, it is crafted only of pure rye grain and spends three years ageing in oak. You’ll detect apri- cot, honey and herbal undertones on the nose. Over ice or straight up, it’s the picture-perfect match for an Ontario sunset.

Make sure the West is well repre- sented at your birthday bash for Canada’s 150th with this artisanal vodka fromDelta, B.C. Crafted from B.C.-grown wheat and malt, and distilled in small batches, it sports aromas of vanilla and citrus and a smooth, caramel finish. Works beautifully in any celebratory vod- ka cocktail.

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2017 With the richest color and an abundance of blooms, Let’s Dance® Reblooming Hydrangeas are completely irresistible, even to the most discriminating observer. Visit us at provenwinners-shrubs.com.

WHAT ’ S NEW

BIRTHDAY BREW

Sunnyside Session IPA LCBO 467019, 473 mL, $2.80

Canada’s isn’t the only birth- day this year. Great Lakes Brewery is turning 30, mak- ing it one of Ontario’s oldest craft breweries. GLB’s seasonal, unfiltered IPA takes its name from a ’hood in Toronto’s west end famous for its sweeping beaches. Heady with citrus aromas and flavours, it’s light and refreshing with lingering pineapple notes.

FROM B.C. TO YOUR BARBECUE

Mission Hill Reserve Cabernet Sauvignon VINTAGES ESSENTIALS 553321, $30.95 Great news for lovers of Canadian wines: more wines fromB.C. are now available in Ontario. For the ideal barbecue red, reach for this big Cab’ from Mission Hill, one of Okana- gan’s foundation wineries. Its red and black fruit flavours and chocolate and smoky notes teamwell with juicy steaks or gourmet burgers.

PERFECT PINK SIPPER Malivoire Ladybug Rosé VINTAGES ESSENTIALS 559088, $16.95 Nothing says alfresco entertaining like a frosty bottle of rosé. This popular Niagara pink was out of stock but—yay!—it’s back. The bone-dry blend of Pinot Noir, Gamay Noir and Cabernet Franc bursts with red berry flavours. A quintessential food-friendly wine, it goes well with shellfish, grilled fish, goat cheese and spicy Indian fare.

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When you let the lounge chairs plan, there’s not much on the agenda.

Welcome Life In

Dune Collection Toronto • Mississauga • Calgary • Edmonton • Laval • Vancouver | 888.657.4108

BY BRENDA MORRISON  •  PHOTOGRAPHY BY VINCE NOGUCHI WHAT YOU NEED TO CELEBRATE CANADA AND MAKE THE MOST OF OUTDOOR ENTERTAINING ALL SUMMER LONG. MUST -HAVES

COMPACT SOLUTION Brilliant for neighbourhood parties and camping, Kikkerland’s Portable Wine Glasses ($12.50/set of two with black or white stems) are made of durable plastic with a substantial 10-oz capacity. To store them, twist off the stems, which fit inside the glasses, then stack together. There’s even a detachable carrying strap! Available at Midoco (Toronto, 416•588•7718, midoco.ca).

SUMMER STYLE Classic gingham is more popular than ever with Canadians this summer simply because of the pairing of red with white. These Canvas Gingham Baskets ($42.99, nested set of two) are a stylish way to store fresh fruit or serve burger buns at a barbecue. Avail- able at Rolo (Toronto, 877•765•6438, rolostore.com).

MARK YOUR TERRITORY As much a way to show off one’s patriotic pride as a bright idea for summer decor, these colourful pennants can be displayed individually or strung together. There’s one for Canada plus every province and territory ($18 each)—or collect the entire set of 14 for $99. Available at Drake General Store (Toronto, 416•538•2222, drakegeneralstore.ca).

GO AWAY, EH! Before mosquitoes crash your party, light these Citronella Filled Candle Pots to keep them at bay ($23, medium, 4 inches high, 18-hour burn time, $26, large, 5 inches high, 36-hour burn time). Afterwards, the cement containers can be reused to grow potted plants or succulents. For retailers, call 800•663•9950 ext. 229.

FOR CANUCK COOKS Le Creuset is celebrating Canada’s 150th with a commemo- rate maple-leaf-enameled cast iron Round French Oven ($500, 5.3 L capacity) in cherry red. With a limited production of exactly 1,867 units, each one is individually numbered on the lid. Available at Le Creuset Boutiques (lecreuset.ca).

NATIONAL PRIDE To celebrate Canada’s sesquicentennial, set an impressive spread for your guests, one that literally extends from coast to coast. Handcrafted from sustainable, easy-to-care-for bamboo, this serving board ($88, 416•607•6766, orangefish.ca) makes a great souvenir gift for out-of-country friends or family.

SOLAR SALUTE

Give him a place to stand in the sun and this 71/2-inch tall Solar Mountie ($30) will wave to welcome guests. An ofcial product under license from the RCMP Foundation, it helps support community programs with its proceeds. Available at Bergo Designs (Toronto, 416•861•1821, bergo.ca).

FOOD & DRI NK SUMMER 2017 27

I coni c Canadian Cuisine

Y o u r M e n u . O u r D u c k . O h , C a n a d a ! We’ve been called a Canadian ‘Farm to Fork’ story legend. For 65 years, our family’s passion for processing ducks of the highest quality and taste has made us a trusted brand around the world. But it’s here at home that matters most and as we celebrate Canada’s 150 th , we are proud to be on more menus, more ways, as duck’s popularity has never been so high. King Cole products are available at our farm store, leading grocery, fine restaurants and independent retailers wherever “The Best of Local” is available. You’ve got to try the duck!

@ k i n g c o l e d u c k s

Insta

W W W . K I N G C O L E D U C K S . C O M

King Cole Ducks Limited 15351 Warden Ave., Stouffville, ON Canada L4A 2V5

TREND SPOTTING BY ERIC VELLEND  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

From svelte hand-helds to hulking power machines, the blender is today’s “it” appliance. We test-drove a few to help you get the most out of your own blender. While power blenders have become all the rage, the bulk of them are on the high end. Developed with Harley Pasternak, the Toronto-born celebrity trainer and nutritionist, this blender from Salton offers plenty of muscle at an affordable price. The two-horsepower motor and eight- blade system makes quick work of any food, and the cloverleaf-shaped jar prevents pockets of un-blended food. A handy tamper allows you to move along stubborn foods, such as nuts for homemade peanut but- ter, with the motor running. Additional bonuses include a to-go bottle and a book of Mr. Pasternak’s healthy recipes. Salton Harley Pasternak Professional Grade Power Blender, $299.99 at Canadian Tire. I’VE GOT THE POWER

FOOD & DRI NK SUMMER 2017 29

TREND SPOTT ING

FLASH IN HAND Also known as a stick blender or an immersion blender, a hand blender is worth owning in addition to a traditional blender, for many reasons. First off, they’re inexpensive and hardly take up any room—most can be tucked away in the utensil drawer. For soups you can blend right in the pot, which cuts down on the number of steps and dirty dishes. They can also whip cream and make mayonnaise (see below) in a matter of seconds. The Cuisinart Smart Stick Hand Blender ($46.99 at Hudson’s Bay) is an excel- lent starting point, and for a few more bells and whistles including a five-blade food processor attachment, there’s the Braun Multiquick 7 Hand Blender Set ($199.99 at Hudson’s Bay).

Appliance Smackdown

When it comes to blenders versus food processors, it’s not a matter of either/or. Each has its own advantages in the kitchen.

A BLENDER IS BEST FOR

Smoothies

➤

Frozen drinks Nut butters Crepe batter Dairy-free milks

➤

➤

Mayo Made Easy For novice cooks, whipping up mayonnaise with a whisk and elbow grease often yields a broken, oily mess. Armed with a hand blender, you can whiz homemade mayo in under a minute with- out breaking a sweat. It’s a wonder anyone makes it the old-fashioned way. Try our foolproof recipe on page 157.

➤

➤

A FOOD PROCESSOR IS BEST FOR ➤ Finely chopped vegetables

Pesto-type sauces

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Dips

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Compound butters

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Pie dough

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Frozen Cocktails 101 Here are five tips for making the perfect frozen drink. Read, learn, then try our refreshing Arctic Rye and Ginger (recipe page 157).

TIP To reduce noise, move your blender away from the

1 Always batch and freeze all the ingredients to achieve the perfect slushie texture. 2 Don’t be shy with the sweetener, as the ice mutes the perception of sweetness. 3 For the blender to work

efficiently, make two to four drinks at a time. 4 Freeze serving glasses to pre- vent premature melting. 5 Make sure to have straws on hand, as drinking from straws is the only way to enjoy a frozen drink.

wall and run it on a folded dishtowel or silicone mat.

ARCTIC RYE AND GINGER BY ROB FIOCCA

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TREND SPOTT ING

NUTS TO YOU

With a power blender on your counter, nuts can be transformed into a variety of products for breakfast, baking and beyond.

FLOUR Popular in gluten-free baking and German pastries, almond flour is dead simple to make. Run raw whole almonds on high speed for about 10 seconds, using the tamper to move any stubborn nuts. Hazelnuts and cashews also make delicious flours.  BUTTER A power blender can turn peanuts into smooth peanut butter in minutes. Just place the nuts in the bowl and gradually increase the speed until you reach high, while using the tamper to push them down. Once the machine goes from a high-pitch sound to a low one, it’s ready. Use any nuts you like, but roast them first for maximum flavour. MILK If you’re vegan or lactose intolerant, a blender can create smooth, creamy nut milks. Beyond almonds, experiment with cashews and pistachios. Soak whole raw nuts in cold water for 12 hours. Drain, and for every 1 cup (250 mL) nuts, blend with 4 cups (1 L) hot water until smooth. Strain through cheesecloth, add a pinch of salt, and sweeten to taste with honey or agave syrup.

Building a Better Smoothie There’s a lot more to smoothies than throwing ingredients into the blender. Here’s how to get the most out of your next meal in a glass.

➤ Start with enough liquid to get the motor running, be it milk, non-dairy milks or juice. ➤ In addition to yogurt, protein (and creaminess) can be boosted with cottage cheese, nut butters or silken tofu. ➤ Not only is frozen fruit convenient, it will thicken the smoothie without the need for ice.

➤ Leafy greens are loaded with nutrients, but use robust ones like kale sparingly: they can dominate. Sweeten to taste with liquid sweeteners such as honey, maple syrup, or agave nectar. ➤ Be wary of the kitchen sink approach or you’ll be feeding a smoothie to the kitchen drain. ➤

Blender Hacks The blender has a few uses outside the kitchen. Here are two unique applications for this versatile machine. LIQUID COMPOST To make instant compost, blend veggie scraps, coffee grounds, eggshells and enough water to move things along. Then pour this garbage smoothie over your garden. It’s like a healthy snack for the soil. HYPER-DECANTING To instantly aerate a young, tannic wine, run it on low in the blender for 30 seconds. Let the foam settle then funnel it back into the bottle or transfer to a decanter. Devised by modernist cooking guru Nathan Myhrvold, hyper-decanting comes in handy for those unexpectedly tough wines.

TIP For quick cleanup, fill a dirty blender halfway with warm water and a drop of dish soap. Run for 30 seconds, dump, and rinse.

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Celebrate Canada’s 150 th birthday with the ones you love most. Enter at PellerFamilyStories.ca Look for our limited-edition packaging in store now.

FIVE DOLLARS AND A DREAM. In March 1927, 24-year-old Andrew Peller sailed into Halifax with five dollars in his pocket. It wasn’t until years later, when he planted his first vineyards in British Columbia’s Okanagan Valley, that his ultimate dream would take root. FAMILY MATTERS. Andrew Peller’s modest Okanagan vineyard inspired a vision for the entire family as he opened wineries in British Columbia, Ontario and Nova Scotia. In 1966, Andrew’s son Joe left behind his successful career in medicine to join his father in the family business. THE DREAM INSPIRES A NEW GENERATION. In 1989, Andrew’s grandson John became the third generation to continue the family’s legacy of creating truly world-class wines and a winery experience for Canadians to enjoy with family and friends. As Canada turns 150, we take great pride in our four generations as a family-owned Canadian company. It’s a legacy that reminds us that, above all else, family matters . 4 GENERATIONS OF PROUD CANADIAN HERITAGE

FROM OUR FAMILY TO YOURS, WE INVITE YOU TO SHARE IN THE CELEBRATION.

RULES: No purchase necessary. Contest ends September 29 , 2017. Open to residents of Canada (excluding QC, YT, NT, NU), who has reached the age of 19 years old.

Superb quality. Distinctive character. Exceptional value. The finely crafted wines in our Essentials Collection make exploring the world of wine easy. View the entire collection of 130 proven favourites, hand-picked by our experts. Always available. vintages.com/essentials

Intense red

26790

Shop online for Vintages Essentials and more at lcbo.com

NEW

Serious yet playful

Great with meaty gourmet pizza

MONTE ZOVO SA' SOLIN RIPASSO VALPOLICELLA Veneto, Italy 650713 750 mL Medium-bodied & Fruity Great with seafood appetizers SANTA MARGHERITA BRUT VALDOBBIADENE PROSECCO $18.95 SUPERIORE Veneto, Italy 687582 750 mL $19.95 Medium-bodied & Flavourful Great with grilled meats CONUNDRUM RED California, USA 294298 750 mL $24.95 Full-bodied & Smooth Great with summer salads KIM CRAWFORD ROSÉ Hawkes Bay, New Zealand 650325 750 mL $17.95 Easygoing & Fruity

Kiwi Rosè

Charming sparkler

Prices subject to change without notice. Available in Vintages locations at select LCBO stores.

FOOD SEASONAL

BY JOANNE YOLLES PHOTOGRAPHY BY JAMES TSE PERFECT pai ings

AHHH, SUMMER: FRESH FRUIT PIE WITH SUPERB HOMEMADE ICE CREAM—WHICH, HAPPILY, IS MUCH EASIER TO MAKE THAN YOU’D THINK!

St e fruit crumble pie with honey vanilla semifreddo recipes on page 170

FOOD & DRI NK SUMMER

SEASONAL  PERFECT PAIRINGS

Wild blueberry hand pies with lemon-lime sherbet

over medium heat and cook just until the sugar has dissolved and the blueberries begin to release their juice. Stir in the cornstarch mixture, bring to a boil and cook just until the juice thickens and becomes translucent—the berries should remain whole. Remove from heat and cool completely. 2 Line 2 baking sheets with parchment paper and set aside. On a lightly floured surface, roll 1 piece of dough to a 10½ x 10½-inch (26 x 26-cm) square. Using a fluted, square cookie cutter, or with a knife or pastry wheel, cut into nine 3½-inch (9-cm) squares, transfer to one of the baking sheets and refrigerate. Roll and cut the second piece of dough in the same fashion and transfer the squares to the second baking sheet. Refrigerate just until firm. 3 Remove the first set of squares from the fridge. Divide the blueberry filling among the squares, mounding it in the centre. Brush egg wash lightly around the edges of the dough. 4 Remove the second set of squares from the fridge. Using a sharp paring knife, cut several slits vertically and horizontally in each one. Gently stretch them open as you place them

I think of wild blueberries as the precious jew- els of an Ontario summer. I anxiously await their arrival every year. These hand pies can be easily eaten “out of hand” or served a little more formally, with our refreshing Lemon- Lime Sherbet and lightly sweetened whipped cream. Substituting cake flour for a portion of the all-purpose flour in the pastry results in a delicately tender crust. 1 recipe All Butter Pie Pastry (recipe page 171), substituting half cake flour for the all-purpose flour, and shaped into two 4 x 4-inch (10 x 10-cm) squares BLUBERRY FILLING

over each of the blueberry-topped squares. Gently press down the edges with your finger- tips to seal. Refrigerate for 15 to 20 minutes. 5 Place 1 oven rack in the lowest position and the other rack in the middle position. Preheat the oven to 400°F (200°C). 6 Brush the chilled pies with egg wash and sprinkle with demerara sugar. Place on the lower rack and bake for 15 to 20 minutes. Transfer to the upper rack and bake another 10 to 15 minutes or until the fruit is bubbling and the pastry is golden brown. Serve warm with Lemon-Lime Sherbet (recipe p. 172). Makes 9 hand pies

1 cup (250 mL) wild blueberries 2 to 3 tbsp (30 to 45 mL) sugar

½ tsp (2 mL) fresh lemon or lime juice 1½ tsp (7 mL) cornstarch dissolved in 2 tsp (10 mL) cold water 1 egg beaten with 1 tbsp (15 mL) water for egg wash Demerara sugar for sprinkling

WHAT TO SERVE Smirnoff Blueberry Flavoured Vodka LCBO 380303, $27.45 Rossi D’Asiago Limoncello LCBO 469643, $22.15

1 Combine the wild blueberries, sugar and lemon or lime juice in a small saucepan. Place

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SEASONAL  PERFECT PAIRINGS

1 On a lightly floured surface, roll one disc of dough to a 12-inch (30-cm) circle and trans- fer to a 9-inch (23-cm) pie plate. Fold the overhang under itself so it is sitting on top of the rim of the plate, and crimp decoratively. Refrigerate for 1 hour. 2 Place the oven rack in the lowest positon and preheat the oven to 400°F (200°C). 3 Prick the bottom of the pie shell with a fork then line with foil, making sure to fold the foil completely over the top edge. Fill with pie weights (dried beans), building them up the sides. Bake for 20 to 25 minutes or until the sides are dry and set. Remove from oven and reduce temperature to 350°F (180°C). Remove the foil and weights and place the pie shell back in the oven. Bake until the crust is com- pletely dry and beginning to take on colour, about 15 to 20 minutes. Cool on a wire rack. 4 For the filling, dissolve the cornstarch in cold water and set aside. Combine the cher- ries and sugar in a large pot and place over medium heat. Cook, stirring occasionally, un- til the cherries release their juice. Increase the heat and bring the cherries to a simmer. Add the cornstarch mixture and mix with a wood- en spoon until the mixture boils and thickens, and the liquid becomes translucent. Remove from heat, add the vanilla bean paste if us- ing and transfer the cherry mixture to a bowl. Taste and add a little more sugar if desired. Cool completely.

5 Place the oven rack in the middle position and preheat the oven to 375°F (190°C). 6 On a lightly floured surface, roll the second disc of dough to a 12-inch (30-cm) circle. Cut out pieces of dough with a cookie cutter and brush each piece with egg wash. 7 Transfer the cooled cherry mixture to the pre-baked pie shell. Top with the pastry cut- outs and sprinkle with granulated sugar. Bake the pie until the filling is bubbling and the top is golden brown, about 1 hour. Cool on a wire rack and serve with Candied Almond Semifreddo TIP  Farmer’s markets in July are brimming with sour cherries, the only kind to use for this pie. Though pitting cherries takes time, it’s well worth the effort. Sour cherries are on the softer side so the pits can be removed with a slight squeeze. (Some Loblaws stores, and other grocers, now carry fresh pitted sour cherries, when in season—certainly a time saver.) (recipe p. 171). Serves 8 to 10

For this recipe, the crust gets pre-baked and the cherry filling precooked; both are extra steps taken to avoid soggy pastry. Sour cher- ries are meant to be on the tart side, but taste the filling after it’s cooked and add a little more sugar if you like. The accompanying Candied Almond Semifreddo will also add its own sweetness. 1 recipe All Butter Pie Pastry, divided and shaped into 2 discs (recipe page 171) SOUR CHERRY FILLING ¼ cup (60 mL) cornstarch dissolved in 3 tbsp (45 mL) cold water 6 cups (1.5 L) sour cherries, pitted (see TIP) 1 cup (250 mL) sugar

1 tsp (5 mL) vanilla bean paste (optional) 1 egg mixed with 1 tbsp (15 mL) water for egg wash Granulated sugar for sprinkling

WHAT TO SERVE Schloss Kirsch LCBO 43018, 375 mL, $22.20 Disaronno Originale Amaretto LCBO 2253, $30.10

Sour cherry pie with candied almond semifreddo

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SEASONAL  PERFECT PAIRINGS

Fresh fig and raspberry galette with raspberry swirl ice cream

1 Place the oven rack in the lowest position and preheat the oven to 425°F (220°C). Com- bine the light brown sugar and flour and set aside. 2 On a lightly floured surface, roll the dough to a large round about 17 to 18 inches (43 to 45 cm) in diameter. Transfer to a 9- or 10-inch (23- or 25-cm) pie plate allowing the dough to hang over the edges. Sprinkle the brown sugar-flour mixture over the bottom. 3 Gently mix the fresh figs with 2 tbsp (30 mL) of granulated sugar and the lemon juice, then arrange them over the bottom of the dough. 4 Top the figs with the raspberries and sprin- kle with the remaining tbsp (15 mL) of granu- lated sugar. 5 Lift the dough up and over the fruit, pleat- ing it gently as you go. The dough will cover most of the fruit, leaving only a small round in the middle exposed.

6 Refrigerate the galette for 15 minutes. Brush the dough with egg wash and sprinkle gener- ously with demerara sugar. Bake for 30 min- utes or until the pastry begins to take on colour. Reduce the oven temperature to 350°F (180°C) and continue baking until the fruit is bubbling and the pastry is golden brown, about 15 to 20 minutes longer. Transfer to a wire rack and serve warm with Raspberry Swirl Ice Cream

If you’re like me and you love the crust of a pie, this galette will surely satisfy. After rolling the dough into a very large round and folding it over the fruit filling, it acts like a full top crust. A delicious combination of figs and raspber- ries are accompanied by a scoop of homemade Raspberry Swirl Ice Cream. 1 recipe All Butter Pie Pastry, shaped into a single disc (recipe page 171) FRUIT FILLING 2 tbsp (30 mL) light brown sugar 2 tbsp (30 mL) flour 16 fresh figs, stemmed and cut lengthwise into sixths 3 tbsp (45 mL) granulated sugar, divided 1 tsp (5 mL) lemon juice Heaping 1 cup (250 mL) fresh raspberries 1 egg beaten with 1 tbsp (15 mL) water for egg wash Demerara sugar for sprinkling

(recipe p. 170). Serves 8 to 10

WHAT TO SERVE Laura Secord Chocolate Cream Liquor LCBO 407379, $30.00 Southbrook Framboise LCBO 341024, 375 mL, $18.20

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SEASONAL  PERFECT PAIRINGS

Peach and redcurrant slab pie with sour cream ice cream

1 egg plus 1 yolk mixed with 1 tbsp (15 mL) water for egg wash Granulated sugar for sprinkling 1 Place the oven rack in the lowest position and preheat the oven to 425°F (220°C). 2 Line two 12 x 17-inch (30 x 43-cm) baking sheets with parchment paper and set aside. On a lightly floured surface, roll 1 piece of dough to a 14 x 20-inch (35 x 50-cm) rectangle and place into the baking sheet, making sure it goes up the sides of the pan. Refrigerate. Roll out the second piece of dough in the same fashion and refrigerate while preparing the fruit filling. 3 Combine the 3 tbsp (45 mL) of brown sug- ar with the flour and set aside. In a separate bowl, combine the cornstarch and remaining 1¼ cups (310 mL) brown sugar and set aside. In a large bowl, combine the peaches, redcur- rants and lemon juice. Add the cornstarch- sugar mixture and toss gently to combine. 4 Using a small cookie cutter, cut holes in 1 of the chilled pastry sheets, keeping the cut-outs to place on top of the pie before baking. Sprin- kle the brown sugar-flour mixture over the bottom of the other pastry. Top with the fruit

August in Ontario brings to mind fresh, sweet, juicy peaches, but the thought of blanching and peeling them, particularly for a large pie— well, I’d rather be out enjoying the sun. My go- to tool for this task is a “serrated peeler.” The skins of peaches (and tomatoes for that mat- ter) are quickly and easily removed, therefore avoiding the whole boiling water thing. Fresh redcurrants are added to the filling for their tartness as well as for their beautiful red hue. Along with some Sour Cream Ice Cream, the most basic of recipes, you can create a wonder- ful homage to summer. Double recipe of All Butter Pie Pastry, divided and shaped into 2 rectangles about 5 x 7 inches (12 x 18 cm) (recipe page 171) FRUIT FILLING 1¼ cups plus 3 tbsp (310 mL plus 45 mL) light brown sugar, divided 3 tbsp (45 mL) flour ⅓ cup (80 mL) cornstarch 11 cups (2.75 L) peaches, peeled and sliced ¼ inch (5 mm) thick 1½ cups (375 mL) redcurrants 1 tbsp (15 mL) lemon juice

mixture and juices in an even layer, followed by the top pastry. Tuck the top and bottom layers of pastry together and crimp the edges to seal. Chill the pie for 10 to 15 minutes before baking. 5 Brush the top of the pie, but not the crimped edges, with the egg wash. Place pastry cut-outs on top if desired, brush them lightly with egg wash as well. Sprinkle the top of the pie gen- erously with sugar and bake for 30 minutes or until the pastry begins to take on colour. Re- duce oven temperature to 350°F (180°C) and continue baking for 20 minutes. Turn the pie around and bake another 15 to 20minutes until the fruit is bubbling and the pastry is golden brown. Cool on a wire rack and serve with Sour

Cream Ice Cream (recipe p. 168). Makes 1 large pie for a crowd!

WHAT TO SERVE Elijah Craig 12 Year Old Kentucky Straight Bourbon LCBO 547729, $48.20 Rumchata LCBO 380865, $30.05

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WE DIDN’T INVENT TEQUILA

Tequila has been around for centuries, but we took the time to get it right, crafting a small batch spirit that’s worth sipping slowly. It requires Mexico’s finest 100% Weber Blue Agave, hand-selected and distilled in custom copper stills for a smooth finish every time. We didn’t invent tequila,

WE JUST PERFECTED IT.

The perfect way to enjoy Patrón is responsibly. ©2017 Handcrafted and imported exclusively from Mexico by Patrón Spirits International AG, Schaffhausen, Switzerland. 40% abv.

F O UND T I M E T O R E A D?

T H I S C A L L S F O R A

TA S T E O F CH E E S E C A K E.

NEW Philadelphia ® Cheesecake Crèmes. Made with rich, creamy Philly ® Cream Cheese and real strawberries, it’s the taste you love in a size made-for-one. Look for it in the refrigerated dessert aisle.

NEW

DRINK  SPIRITS

LONG WEEKEND

BY MICHELLE P. E. HUNT & LAURA PANTER PHOTOGRAPHY BY JAMES TSE drinks

FLAVOURFUL COCKTAILS THAT ARE LIGHT ON ALCOHOL LET YOU KICK BACK AND ENJOY LATE SUMMER AFTERNOONS WITHOUT OVERDOING IT.

One of the biggest drink trends emerging for 2017 is a lower-alcohol cocktail option. Ideal for sunny afternoons, these refreshers

are a great way to enjoy cocktails that are light, fresh and delicious.    Often they’re made with flavourful products called aperiti- vos, a term that describes bitter and herbaceous liquors but can also include sake, sherry, vermouths and even wine varietals, which are combined with fruit juices and sodas to create a won- derful variety of new drinks that are lighter than our traditional summer sippers.    We have used classic products and some brand new offer- ings to craft unique and delicious cocktails that will delight your guests: perfect for an afternoon on the patio. LUXARDO BITTER BIANCO LCBO 495747, $23.95 This new entry to our market is a classic spirit from one of Italy’s oldest distillers. Bitter Bianco is a clear liquid with a perfectly balanced palate of bitter herbs, citrus notes and a sweet fin- ish, and it can be used to create everything from a lighter-style version of a Negroni to a clear and simple spritz. We utilize the unique notes to enhance our Italian Paloma, with ruby red grapefruit, agave and lime.

Italian Paloma recipe on page 144

FOOD & DRI NK SUMMER 2017 51

SPIRITS  LONG WEEKEND DRINKS

CAPO CAPO APERITIVO ROSSO LCBO 493221, $24.95

Another new, smartly packaged liquid, often described as midway between Campari and Aperol— less bitter than the former, less sweet than the latter—but we love the rich notes of rhubarb and hints of cinnamon that make this prod- uct unique and lovely. Combined with lemon, orange and cranberry juices, our Capo Punch is richly hued, luxuriously delicious, and can be made in a pitcher in advance for easy service to your guests.

Capo Punch recipe on page 144

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Double the Storage, Double the Efficiency Timeless Design. Super Quiet. German Engineered.

Euro-Line Appliances Inc. 871 Cranberry Court Oakville, ON L6L 6J7

Euro-Line Appliances West Inc. 2912 West 4th Ave. Vancouver, BC V6K 1R2

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SPIRITS  LONG WEEKEND DRINKS

AMARO MONTENEGRO VINTAGES 601484, $26.00 The word amaro , in Italian, means “bitter,” and applies to a whole myriad of spirits. Typically drunk after dinner, these digestifs can vary in alcohol content, sugar content and, most of all, flavour. Each pro- ducer creates its product with a secret blend of herbs, spices and aromatics, for a unique and delicious offering. We used one of our favourites here, with its lovely notes of vanilla and orange peel, for a wonderfully layered, complex yet utterly drinkable cooler.

WEEKEND IN MONTENEGRO recipe on page 144

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BEAUT I FULLY

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From traditional to modern, Unilock offers an unrivaled variety of colors, styles and textures you can’t get anywhere else.

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Our lightweight wine bottle initiative reduces waste by 6 million kg annually. Or the weight of 8,500 moose.

We sell 100 + million bottles of wine every year, so naturally we are always looking for newways to reduce our environmental footprint. So, we championed a lightweight glass standard that has helped us set a more sustainable benchmark around the world. Affectionately known as The Canada Bottle, it has been one of our most influential initiatives.

lcbo.com/CanadaBottle

26828

FOOD  BASICS

CLASSIC SOUTHERN BUTTERMILK FRIED CHICKEN recipe on page 143

G U I D E T O

FRIED CHICKEN With entire restaurants now devoted to trendy fried chicken, we offer up tips for success when making your own at home—plus a classic recipe that’ll stand out at any summer picnic.

BY JENNIFER M ac KENZIE  •  PHOTOGRAPHY BY ROB FIOCCA

THERE MAY BE as many theories on making the perfect fried chicken as there are restaurants serving up the savoury, golden morsels of crunchy decadence these days. Once a dish only to be found on restaurant menus in the Deep South and fast food chains, fried chicken is making an appearance in gastro pubs, casual restaurants and diners, and the occasional white-tablecloth establishment in a myriad flavours and styles. With some whys and hows, detailed instructions and tips from pros, you, too, can up your fried chicken game at home and put your skills to the test with our Classic Southern Buttermilk Fried Chicken recipe.

FOOD & DRI NK SUMMER 2017 57

BASICS  GUIDE TO FRIED CHICKEN

MOISTEN THE CHICKEN

Tender, juicy meat with layers of seasoning is imperative to fabu- lous fried chicken. Along with using good-quality chicken, here’s how to achieve it. BR INING Boldly seasoned salt-sugar liquid brine infuses chicken with mois- ture and flavour. Immerse chicken pieces; refrigerate for 18 to 24 hours. Drain, rinse and pat chicken dry. MAR INAT ING Using buttermilk as a marinade after, or instead of, brining adds tang and tenderizes. Use it plain, or add heat and spices. Immerse and refrigerate for 8 to 24 hours. SALT- RUB A dry salt and spice rub generously coating the chicken is another op- tion; cover and refrigerate for about 24 hours, then wet dip and coat. SP I R I TS FOR CR I SP INESS Add a splash of vodka or other spirit to marinade or wet dip for extra crispiness.

COAT THE CHICKEN

Nut-brown, shatteringly crispy coating is the final goal. There are many theories on how to achieve that. Typically the chicken is dipped in wet ingredients (the wet dip), then in a dry coating. Most often chicken is coated raw but some cooks bake or sous vide the chicken before coating to shorten frying time.    Buttermilk marinade can function as your wet dip, too; drain off excess and go straight to the dry coating. Some recipes include egg, which thickens the wet dip and encourages more dry coating to cling, while others include beer to add another dimension of flavour and crispiness.

   Flour is most typical for dry coating. Add crushed cereal, bread crumbs or cornmeal to vary crunchiness. Adding cornstarch and/or baking powder provides delicate crispiness. To get a craggy, extra-crunchy texture, add a couple of spoons of wet dip to the dry coat- ing mixture.    Add just a few chicken pieces at a time to dry coating for even coverage. Toss dipped chicken with dry coating in a paper or plastic bag or toss in a large bowl and hand-pat it on. Place coated pieces on a rack set over a baking sheet and let stand 30 minutes to help the coating adhere.

SAFETY TIPS When frying, be attentive! Never leave hot oil unat- tended; have a large metal lid or baking sheet at hand and a large container of baking soda to smother any fire; an oil-rated fire extinguisher should be close by.    It’s never safe to par cook poultry or meat, then hold. To make ahead, cook chicken thoroughly, chill it quickly, then reheat before serving.

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