LCBO Food & Drink Summer 2017

WEST-COAST SHRIMP DEVI LLED EGGS

GINGER MAPLE SYRUP In addition to sweetening cocktails, this zippy maple syrup is delicious drizzled on pancakes, waffles or French toast, though it may be too piquant for small children. The most efficient way to peel ginger is to scrape it with a spoon. 3 oz (90 g) fresh ginger 1 cup (250 mL) pure maple syrup 1 Peel ginger and finely grate on a rasp set over a medium bowl to capture juice. You should have approximately ¼ cup (60 mL). Whisk in maple syrup. Cover and let stand at room temperature for 1 hour. 2 Fine strain into bowl, pressing on solids to extract syrup. Transfer to glass jar with lid. Refrigerate up to 2 weeks. Makes 1 cup plus 2 tbsp (280 mL)

ference is bigger than the head of your hand blender. Place egg, Dijon, vinegar, lemon juice, oil and salt in container. 2 Lower head of blender all the way to bot- tom of container. Holding container steady with free hand, turn on blender. Once emul- sion begins, tilt blender head to incorporate rest of oil. Stop when emulsion is complete. It should take no more than 20 seconds. 3 Mix mayo briefly with spatula, then trans- fer to an airtight container. Press plastic wrap against surface of mayo. Refrigerate up to 1 week. Makes 1¼ cups (310 mL)

Crowd-pleasing devilled eggs get a refreshed vodka-friendly twist with the addition of shrimp. Look for Canadian Ocean Wise sustainable shrimp. 12 large eggs ½ cup (125 mL) mayonnaise 1 tbsp (15 mL) finely chopped celery leaves plus more for garnishing, if you like 2 tsp (10 mL) finely chopped chives or green onions plus more for garnishing, if you like ½ tsp (2 mL) grainy Dijon mustard ¼ tsp (1 mL) salt ¼ lb (125 g) fresh or defrosted, small, cooked West Coast shrimp 1 Place eggs in a large saucepan or small pot. Cover with cold water. Bring to a boil over high heat. When water comes to a boil, remove from heat. Cover tightly with a lid. Let stand for 10minutes. Drain. Remove eggs to a bowl filled with ice-cold water. Replace cold water until eggs have cooled. Peel. 2 Slice eggs in half lengthwise. Place egg- white halves on a platter. Remove yolks and push through a sieve into a medium bowl. Add mayonnaise and whisk until blended and smooth. Add celery leaves, chives, Dijon and salt. Stir until evenly mixed. 3 Pat shrimp dry with paper towels. Finely chop shrimp and stir into yolk mixture. 4 Using 2 forks or 2 spoons, top egg halves with filling. Sprinkle with more chives and/or

Cool it! from page 133

ARCTIC RYE AND GINGER Sweet, sour and a little spicy, this drink re­ imagines the great Canadian Highball as a frozen cocktail. Since it is watered down with ice, it benefits from a higher proof whisky such as Crown Royal Northern Harvest Rye ( LCBO 434092, $35.20). To cut a long, thin lemon twist, you will need a channel knife, a worthy investment for any home bar. Other- wise garnish the drink with a lemon slice. 4 oz Canadian rye whisky 2½ oz Ginger Maple Syrup (recipe follows) 2 oz strained fresh lemon juice 1 Pour whisky, Ginger Maple Syrup and lem- on juice into an airtight container. Freeze at least 6 hours and up to 2 days. The mixture will stay liquid because of the alcohol. 2 Place 2 lowball glasses in freezer for at least 30 minutes. 3 Pour drink mixture into blender and add ice. Blend until smooth. Divide among chilled glasses. Garnish with lemon twists and serve with straws. Makes 2 drinks 2 cups (500 mL) ice cubes 2 long thin lemon twists Short straws

celery leaves, if you like. Makes 24 devilled eggs

THE ART OF PACKING A COOLER

TRENDSPOTTING from page 29

➤ Put a block of ice or a frozen plastic water jug (bonus: you’ll have cold drinking wa- ter) on the bottom. ➤ Pre-chill drinks. Glass bottles go on bot- tom, topped with cube ice and a handful of rock salt. ➤ Horizontally layer cans and plastic bottles, giving each layer a mixed assortment of drinks. ➤ After each layer, add cube ice and shake cool- er to settle. Bag ice separately for cocktails. ➤ Garnishes go in hard-sided containers on top, pre-speared on picks, each container labelled by drink.

HAND-BLENDER MAYO Unlike traditional mayonnaise recipes, this one utilizes the whole egg instead of just the yolk. The addition of egg white gives it a lighter, fluffier texture. For aïoli, add 1 clove of garlic grated on a rasp. 1 very fresh large egg 1½ tsp (7 mL) Dijon mustard

1 tbsp (15 mL) white wine vinegar 2 tsp (10 mL) fresh lemon juice 1 cup (250 mL) vegetable oil ½ tsp (2 mL) fine sea salt

1 Find a tall, narrow, sturdy 4-cup (1-L) con- tainer or measuring pitcher whose circum-

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