LCBO Food & Drink Summer 2018

SPICY PINK LEMONADE SLUSHIE Tart and sweet with a smoky kick from chipo- tle, this frozen spin on pink lemonade is the perfect drink for an alfresco taco party. If you have a low tolerance to spice, feel free to omit the chipotle pepper. To freeze the watermelon, cut into 1-inch (2.5-cm) chunks and arrange in a single layer on a parchment-lined baking sheet. When hard, transfer to a freezer bag until ready to use. 4 oz 100% agave blanco tequila 2 oz strained fresh lemon juice 1 oz agave syrup 2 cups (500 mL) frozen cubed watermelon ⅛ tsp (0.5 mL) ground chipotle pepper, or more to taste 2 small, thin watermelon wedges to garnish 2 lemon slices to garnish Short straws 1 Pour tequila, lemon juice and agave syrup into an airtight container. Freeze at least 6 hours and up to 3 days. (It will thicken but not completely solidify because of the alcohol.) 2 Place 2 lowball glasses in freezer for at least 30 minutes. 3 Place drink mixture, watermelon and chi- potle in blender. Blend until smooth, stopping to scrape down bowl if necessary. Taste and add more chipotle powder if desired. Divide among chilled glasses with a spoon. Garnish with watermelon wedges and lemon slices. Serve with straws. Makes 2 drinks This summery spin on a Whisky Sour fea- tures charred peaches, maple syrup and good old American whiskey. Since muddled drinks tend to block the holes of most cocktail shak- ers, switch to a Hawthorne strainer for the best results. Do not be tempted to fine-strain this drink—it will filter out too much of the good stuff. ½ ripe peach Vegetable oil for brushing ¾ oz pure maple syrup 2 oz bourbon 1 oz strained fresh lemon juice Lemon twist GRI LLED PEACH BOURBON-ADE

2 In a medium bowl, toss tomatoes with 2 tbsp (30 mL) olive oil and salt and pepper to taste. Spread tomatoes out on prepared baking sheet, arranging them cut-sides up. 3 Roast tomatoes, uncovered, until wrinkly and shrunken but not browned, 4 to 4½ hours. Set tomatoes aside. (Tomatoes can be pre- pared ahead and refrigerated, covered, for up to 3 days.) 4 Trim sugar snaps and remove strings, if any. Bring a large pot of water to a boil. Add 2 tsp (10 mL) kosher salt and sugar snaps. Boil until sugar snaps are tender-crisp, about 2 minutes. With a slotted spoon, scoop sugar snaps out of pot and set aside to drain. Set pot of water aside. 5 When sugar snaps are cool enough to handle, cut them in half crosswise, then set aside. 6 In a medium bowl and using a fork, whisk to- gether Parmesan, Pecorino, eggs, egg yolk and pepper to taste. Set aside. 7 In a large skillet, combine remaining oil and garlic. Cook over medium-low heat, stir- ring occasionally, until garlic just starts to turn golden, about 10 minutes. Discard garlic. 8 Increase the heat to medium and add pan­ cetta and hot pepper flakes to skillet. Cook, stirring occasionally, until pancetta is crisp and has rendered its fat, 8 to 10 minutes. 9 Meanwhile, return pot of water to a boil and add rigatoni. Cook until pasta is al dente, 10 to 12 minutes. 10  While pasta is cooking, add wine to pan­ cetta mixture in skillet and simmer until liquid has reduced slightly and has emulsified, about 5 minutes. Keep warm over low heat. 11 With a ladle, scoop out about ½ cup (125mL) pasta water from pot to a bowl and set aside. Drain pasta and return it to hot pasta pot. Add cheese mixture and contents of skillet. Toss pasta well, adding reserved pasta water, a little at a time, until a creamy sauce forms (you may not need all of pasta water). 12  Add all but 1 tbsp (15 mL) chives, the lem- on zest and juice and reserved tomatoes and sugar snaps. Toss gently. Taste, add more salt and pepper and toss again if necessary. 13  Tip pasta into a warm serving bowl and sprinkle with remaining chives. Serve at once with additional Parmesan. Serves 4 to 6 as a main course

1 Preheat grill or grill pan over high heat. 2 Clean grill (if using) and lightly brush cut side of peach with vegetable oil. Grill peach cut-side down until nicely charred, 2 to 3 min- utes. Remove from grill and cool completely. Cut into 4 wedges. 3 In a cocktail shaker, muddle peaches and maple syrup. Add bourbon and lemon juice. Fill three-quarters with ice. Shake until ice cold, about 12 seconds. Using a Hawthorne strainer, strain into a chilled rocks glass filled with ice. Squeeze lemon twist over surface of drink and drop into drink. Makes 1 drink

a splash of wine from page 15

SUMMER CARBONARA WITH SUGAR SNAPS & SLOW-ROASTED GRAPE TOMATOES We like chunky rigatoni for this versatile pasta, but any shape would work. If using smaller pasta, like penne or fusilli, you’ll need just 4 cups (1 L). And you can sub finely chopped

bacon for the pancetta, if you prefer. 2 cups (500 mL) grape tomatoes, halved ⅓ cup (80 mL) olive oil, divided Salt and freshly ground black pepper to taste 6 oz (170 g) sugar snap peas 2 tsp (10 mL) kosher salt ½ cup (125 mL) freshly grated Parmesan cheese ½ cup (125 mL) freshly grated Pecorino cheese 3 eggs 1 egg yolk

3 cloves garlic, peeled and smashed 6 oz (170 g) cubed pancetta, about 1¼ cups (310 mL) ¼ tsp (1 mL) hot pepper flakes 5 cups (1.25 L) rigatoni, about 12 oz (340 g) ½ cup (125 mL) Pinot Grigio ¼ cup (60 mL) finely chopped chives, divided 1 tsp (5 mL) finely grated lemon zest 1 tbsp (15 mL) fresh lemon juice Freshly grated Parmesan cheese to serve 1 Preheat oven to 200°F (100°C). Line a rimmed baking sheet with parchment paper.

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