LCBO Food & Drink Summer 2017

SEA BASS WITH SWEET & SOUR SPANI SH PEPPERS European sea bass, or branzino , is a mild, flaky white fish with skin that cooks up crisp and delicious over a hot grill. Served over silky flavourful peppers, the fillets make a great lunch. You can make it heartier by serv- ing with rice or a green salad. 2 tbsp (30 mL) olive oil 4 large red peppers, stemmed, seeded, cut into

WHAT TO SERVE

Jacob’s Creek Moscato Rosé Sparkling LCBO 445825 $13.95 Sparkling wines are a refreshing companion for any course, including dessert. This rosé is bursting with fruit aromas that echo the cake’s berry topping. Kopke Fine Ruby Port LCBO 35766 $15.30 A fine ruby port offers an impression of freshly picked fruit that melds seamlessly with the ripe raspberry fla- vour of the cake.

½ inch wide (1 cm) strips 1 tbsp (15 mL) tomato paste 5 cloves garlic, thinly sliced 2 bay leaves 4 oil-packed anchovy fillets, chopped 1 tbsp (15 mL) sugar 1 cup (250 mL) water 4 skin-on European sea bass fillets, each 5 to 6 oz (150 to 175 g) Salt and freshly ground black pepper 1 tsp (5 mL) smoked paprika ¼ cup (60 mL) sherry vinegar

RASPBERRY UPS IDE-DOWN CAKE Canadians are lucky for a whole bunch of rea- sons, but I’d put local fruit near the top of the list. Buy the darkest, ripest, most beautiful raspberries you can for this stunner of a cake and celebrate Canada’s birthday with each moist and delicious mouthful. 10 tbsp (150 mL) softened unsalted butter, plus extra for the pan 1 cup (250 mL) sugar, divided

3 cups (750 mL) ripe raspberries 1¼ cups (310 mL) all-purpose flour 1¼ tsp (6 mL) baking powder ¼ tsp (1 mL) baking soda ¼ tsp (1 mL) salt

1 Heat oil over medium-high in a large skil- let; add peppers and cook, stirring occasional- ly, for 5 to 6 minutes, until peppers are lightly golden. Stir in tomato paste and garlic; cook until tomato paste is caramelized, 3 to 4 min- utes longer. 2 Add bay leaves, anchovy, smoked paprika, sherry vinegar, sugar and water; stir to dis- solve sugar. Bring to a boil, reduce heat to low, cover and simmer for 18 to 20 minutes (check- ing on moisture periodically—if pan becomes dry, add a small quantity of water to prevent scorching), or until peppers are very soft and 4 Season fish with salt and pepper. Grill, skin- side down, with the lid closed for 6 to 7 min- utes or until skin is crisp and fish is opaque. Turn peppers out onto a platter or divide be- tween individual plates and top with fish. Serves 4 sauce is thickened and glossy. 3 Preheat grill to 400°F (200°C). WHAT TO SERVE  Creekside Pinot Grigio VQA LCBO 83196 $15.10 This brilliantly balanced Ontario Pinot Grigio has a crisp texture and citrus flavours that make it a perfect pairing for fish. Rene Barbier Mediterranean White, Catalunya LCBO 332767 $10.10 Lemon zest and floral notes give this stylish Spanish white wine an affinity for both the fish and the flavour- ful peppers.

STRAWBERRY & COCONUT SEMIFREDDO Warm celebratory days call for something cool to eat—made better if it’s a little sweet and includes strawberries, too. This easy-to- make semifreddo is a bit like your favourite strawberry ice cream, but without the need for an ice-cream maker. It’s a great place to use those strawberries that are almost too ripe to eat out of hand. If your freezer has adjustable temperature, just below the freezing point is ideal. 2 cups (500 mL) chopped strawberries 3 tbsp (45 mL) sugar 1 can (400 mL) coconut milk 1 can (300 mL) sweetened condensed milk 2 cups (500 mL) whipping cream ½ cup (125 mL) toasted coconut flakes 1 Combine strawberries and sugar in blender or food processor; liquefy. Turn out into a medium pot over medium heat and bring to a boil; reduce to low and simmer for 5 min- utes, or until glossy and thick. Remove from heat and let cool to room temperature. 2 Meanwhile, bring coconut milk to a boil in a separate pot over medium heat; reduce to ½ cup (125 mL), 8 to 10 minutes. Pour into a large mixing bowl and whisk in sweetened condensed milk; let cool to room temperature.

1 large egg, plus 1 egg yolk ¾ cup (175 mL) sour cream ½ tsp (2 mL) almond extract

1 tsp (5 mL) orange zest Whipped cream to serve 1 Preheat oven to 350°F (180°C).

2 Butter an 8-inch (20-cm) round cake pan with butter and sprinkle bottom only with ¼ cup (60 mL) of the sugar. Arrange raspber- ries in cake pan, hollow-side up, until bottom is completely covered; set aside. 3 In a bowl, whisk together the flour, baking powder, baking soda and salt. 4 In a separate large bowl, beat 10 tbsp (150mL) butter and remaining ¾ cup (175 mL) sugar with an electric mixer until fluffy. Beat in egg, egg yolk, sour cream, almond extract and orange zest. Reduce speed, add flour mix- ture and beat until just combined. 5 Pour over raspberries and bake for 50 to 60 minutes or until a toothpick inserted into centre comes out clean. Remove to a rack and let cool for 1 hour. Cover pan with a large flat serving plate and turn cake out onto plate. Slice into 8 pieces and serve with a dollop of whipped cream. Serves 8

166  FOOD & DRI NK SUMMER 2017