LCBO Food & Drink Summer 2019

Prep Guide Up to 1 day before:

If you didn’t get around to making the gazpacho in advance, measure and prepare all ingredients except tomatoes and jalapeños. Make things easy by storing prepared ingredients in the body of your blender or food processor. Pro- ceed with recipe once tomatoes and jalapeños are grilled. Slice plums, tear mozzarella, mix chopped parsley and basil with olive oil. Cover with plastic and re- frigerate until ready to make pizza. Prepare ingredients for the Maple Trout Salad (except avo- cado). Store radish slices and green onion immersed in cold water in the refrigerator. Slice onion for the breakfast sausage (if making) and store in refrigerator. Morning before guests arrive: Spoon yogurt for individual par- faits into dishes. When grilling: Cedar-planked trout does not have to be served hot off the grill. It can afford to have some resting time. Place it on the grill first and reserve the more time-sensitive items such as grilled avocado, breakfast sausage and pizza for when you and your guests are just about ready to eat.

Grilled Kiwi Parfait with Coconut-Cashew Granola Recipes on page 140

WHAT TO SERVE Pick up on the caramelized sweetness of grilled plums with a vibrant and honeyed Vouvray. Made with the Chenin Blanc grape variety, Vouvray has a racy acidity that balances sweetness and lush fruity flavours to complement the pizza. Bougrier Vouvray Chenin Blanc LCBO 253229, $16.35

For dessert, the pleasing sourness of Greek yogurt is balanced by honey and the natural sweetness of kiwi. A too-sweet drink could get in the way, so choose a cooler that is palate-refreshing but not cloying. Eristoff Clear Cut LCBO 370536, 473 mL, $2.95

Bonus Recipe Looking to make this a heartier brunch? Add in Breakfast Sausages with Charred Onion & Apricot Mostada (recipes on page 140).

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FOOD & DRINK SUMMER 2019