LCBO Food & Drink Summer 2018

RECIPES With wine, beer and spirit recommendations by the LCBO’s Knowledge Resources Group.

by the sea from page 82

5 Dip rosemary sprigs into egg white then dust with sugar. Place on the cake. 6 Serve at room temperature with a side of Poached Peaches (recipe follows) and ice cream, if desired. Serves 8

PAN-GRI LLED OYSTERS The oysters hardly cook in this dish; they are still essentially raw with a slight smokiness and some delectable juices for mopping up. Once open, shells can be removed with your fingers or a butter knife. Use the smaller Cana­ dian East Coast Malpeque or Beausoleil oys­ ters; the larger Pacific oysters take too long to open. Serve a torn baguette for any juices. Serve as a first course at the table or as a superb nibble before dinner. 18 oysters, rinsed 8 thyme sprigs 4 garlic cloves, thinly sliced 1 dried chili ⅔ cup (150 mL) white wine ⅓ cup (80 mL) olive oil 1 Place oysters flat-side down in ametal baking dish or baking sheet that can go on the barbe­ cue. Scatter over thyme, garlic, chili, wine and olive oil. Preheat grill to high. 2 Place pan on grill and cook covered until oysters just open, about 4 to 8 minutes, de­ pending on size. Transfer oysters to a bowl as they open; cover with foil to keep warm. Wear­ ing an oven glove, carefully remove 1 shell of the oyster. They look their best when nestled in the curved shell. Place them on a dish with the remaining contents of the pan. Serve immediately. Serves 6

WHAT TO SERVE Growers Stone Fruit Cider LCBO 568436, 473 mL

L IME-ROSEMARY-OL IVE OI L CAKE This easy cake, like a batter cake, is moist and over-the-top tasty. For variations, change the citrus to lemon or orange or combine 2 flavours. Mango, vanilla or peach ice cream are terrific alongside. ¾ cup (175 mL) extra virgin olive oil with extra for greasing pan 2 eggs 1¼ cups (310 mL) granulated sugar ¾ cup (175 mL) milk

$3.05 This delicious cider is filled with juicy flavours that em- phasize the sweetness of poached peaches. Dixon’s Wicked Citrus Gin LCBO 537738 $39.95 Light on the juniper with refreshing hints of citrus, this gin elevates the lime and rosemary nuances of the cake. POACHED PEACHES The peaches are a prettier colour if you leave the skin on. Slip it off after poaching or leave it on. Poached apricots or cherries are also good accompaniments. If you change the citrus to lemon or orange in the cake then change it here with the peaches, too.

Zest of 3 limes, about 5 tsp (25 mL) 1¼ cups (310 mL) all-purpose flour 1 tbsp (15 mL) chopped fresh rosemary, about 3 sprigs ½ tsp (2 mL) baking powder ½ tsp (2 mL) baking soda ½ tsp (2 mL) salt GARNISH A few sprigs of rosemary Beaten egg white 1 tbsp (15 mL) sugar

1 cup (250 mL) water ½ cup (125 mL) sugar ¼ cup (60 mL) honey 2 slices lime 1 star anise, broken up, optional

1 piece cinnamon stick, 1 inch (2.5 cm) 4 peaches, skin on, quartered and pitted

1 Combine water, sugar, honey, lime slices, star anise and cinnamon stick in a small pot and bring to boil. 2 Add peaches. Simmer gently for 13 to 20min­ utes or until tender and a knife slides in eas­ ily. Remove from heat and let cool in poaching liquid. Remove peaches from pot, peel off and discard skins. Strain and reserve poaching liq­ uid. If syrup is a bit thin, then reboil for a min­ ute or 2 to thicken. 3 Serve peaches alongside the cake with some of their syrup. Serves 6

1 Preheat oven to 350°F (180°C). Grease and line a 9-inch (23-cm) round cake pan with parchment paper. 2 Stir together eggs, sugar, milk, 3/4cup (175mL) olive oil and lime zest in a medium bowl. 3 Mix together flour, rosemary, baking powder, baking soda and salt in a large bowl. 4 Stir wet ingredients into dry ingredients with a whisk until just combined. Pour batter into prepared cake pan and bake until a toothpick comes out clean, about 30 to 40 minutes. Cool for 10 minutes in the pan and turn out on to a rack to cool completely.

WHAT TO SERVE Quinta da Aveleda Vinho Verde LCBO 89995

$11.95 The light spritz and refreshing essence of vinho verde help cool the palate from the chili’s spiciness. Tio Pepe Extra Dry Fino LCBO 231829 $18.10 The briny and toasty character of fino sherry is a won- derful choice to enhance the flavour of baked oysters.

FOOD & DRI NK SUMMER 2018 139