LCBO Food & Drink Summer 2019

Firing Up Brunch from page 102

1 cup (250 mL) granulated sugar ⁄ cup (60 mL) mustard powder 1 tbsp (15 mL) yellow mustard seeds 1 tbsp (15 mL) brown mustard seeds

3 Cut each kiwi half into ⁄ -inch (1-cm) slices widthwise so that the slices are shaped like half moons. 4 Mix lime zest with yogurt then divide into 6 jars or glasses. Divide granola on top of yogurt, then arrange kiwi slices on top of granola. Drizzle honey over each parfait and serve.

1 Place all the ingredients in a medium pot and stir to combine.

2 Heat over high until mixture comes to a boil, then immediately lower heat to a simmer. Continue to cook until apricots are cooked down and mixture is loose and syrupy, about 25 minutes. 3 Remove from heat and let cool completely, about 1 hour. Mixture will thicken as it cools.

Serves 6

BREAKFAST SAUSAGES WITH CHARRED ONION

Makes about 2 cups (500 mL)

Breakfast sausages are elevated in this recipe from a basic side dish to something worthy of your finest company. Homemade fresh Apricot Mostarda and charred onion give an elegant boost to your breakfast meat. ⁄ lb (340 g) breakfast sausages, 12 to 14 sausages 1 Vidalia onion, cut into ⁄ -inch (1-cm) slices 1 cup (250 mL) Apricot Mostarda (recipe follows) 1 Preheat grill to medium-high heat. 2 Place sausages on grill and cook until charred and cooked through, about 12 minutes, rotating every 2 to 3 minutes. Remove from grill and tent with foil to keep warm until ready to serve. 3 Place onion slices on grill. Cook until charred, about 8 minutes, flipping halfway through cooking time. 4 Arrange sausages on a plate and garnish with charred onion. Serve with Apricot Mostarda. APRICOT MOSTARDA There is no limit to how many condiments can live on the door of your refrigerator. Home- made mostarda made with fresh, ripe apricots might change which one you reach for next. This recipe is delicious with chicken, fish and sausage. You can even throw it on a cheese or charcuterie board. It will stay good in your fridge for a few months, so make it anytime you have fresh fruit and some time to spare. 1 lb (455 g) fresh apricots (about 10) stoned

WHAT TO SERVE A VQA Ontario Riesling is a wonderful match, replaying the fruity notes of the mostarda, and at the same time countering the pungency of mus- tard with light sweetness. The wine’s crisp acidity cuts through any oiliness from the sausage. Fielding Riesling VQA LCBO 146761, $16.95 GRILLED KIWI PARFAIT When it comes to grilling fruit, kiwi is o en not considered. This recipe should change that. When grilled, kiwi’s bright green flesh caramelizes and becomes dense with flavour. Paired with thick yogurt and a tropical take on granola, this parfait is parfait for any time. Serving the kiwi warm is optional. You could grill the fruit and assemble the parfaits up to an hour before they are served. Keep them in the fridge until you are ready to serve them. 3 kiwis, peeled and halved lengthwise 2 tsp (10 mL) vegetable oil 1 tsp (5 mL) lime zest 3 cups (750 mL) thick greek yogurt or skyr 2 cups (500 mL) Coconut-Cashew Granola (recipe follows) 2 tbsp (30 mL) honey

COCONUT-CASHEWGRANOLA There is something extremely satisfying about the crunch of granola. Coconut, cashews and black sesame seeds give a tropical flair to this recipe. Use it in the Grilled Kiwi Parfait or sprinkle it onto your yogurt or fruit salad in the morning. It will keep well on your shelf for a few weeks. 1 cup (250 mL) large flaked oats ⁄ cup (125 mL) raw unsalted cashews, roughly chopped ⁄ cup (125 mL) sweetened desiccated coconut 2 tbsp (30 mL) black sesame seeds ⁄ cup (60 mL) coconut oil

(at room temperature) ⁄ tsp (2 mL) cinnamon ⁄ tsp (2 mL) kosher salt 1 tbsp (15 mL) honey

1 Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. 2 In a bowl, mix all the ingredients until well combined. Pour mixture onto prepared baking sheet and bake until golden brown, about 15 minutes. Remove from oven and let cool completely.

1 Preheat grill to medium-high heat.

2 In a bowl, mix kiwis and oil until evenly coated. Place on grill, cut-side down, until charred and tender, about 2 minutes. Flip and repeat. Remove kiwis from grill and let cool slightly, about 5 minutes.

Makes 2 cups (500 mL)

and cut into 1-inch (2.5-cm) chunks 1 cup (250 mL) apple cider vinegar

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SUMMER 2019 FOOD & DRINK