LCBO Food & Drink Summer 2020

GARLICKY DIJON VINAIGRETTE With pickier eaters in mind, this one sticks with quieter flavours. Honey, Dijon and thyme—what’s not to like?

Potatoes: Par-cook medium-size sweet potatoes by boiling in salted water, skin-on, for 15 minutes. Cut into wedges no more than 1 inch (2.5 cm) wide at their thickest part. Grill for 5 minutes a side. Mini potatoes can be skewered (to make turning easier) and should be grilled for 18 to 20 minutes, turning from time to time, until tender. Radishes: Trim the greens to a 1-inch (2.5-cm) length. Grill for 10 minutes, turning from time to time, until tender. Zucchini, Summer Squash, Peppers: Slice zuc- chini into spears; peppers into strips. Grill until tender-crisp and lightly charred, 2 to 3 minutes a side. WHAT TO SERVE A dry and elegant bubbly with notes of apple, ripe pear and melon, this Prosecco refreshes while showcasing the flavours of all your chosen vegetables. Villa Sandi Prosecco Il Fresco DOC LCBO 394387, $15.95 CHORIZO BUTTER True Spanish chorizo is ready to eat and char- acterized by its soft texture and a ruddy colour from the ample amount of smoked paprika used to flavour the sausage. It’s essential to the flavour of the finished butter, lending a combination of pork fat, pimentón and garlic to the dip. A food processor makes quick work of finely chopping the chorizo. 1/2 cup (125 mL) unsalted butter 2 oz (55 g) Spanish chorizo, hot or mild, casing removed, finely chopped 1 1/2 tsp (7 mL) dried marjoram or oregano 1/4 tsp (1 mL) smoked paprika 1 tsp (5 mL) sherry or red wine vinegar Salt and pepper 1 In a small pot, melt the butter over low heat; add the chorizo, marjoram, paprika and vinegar. Bring to a very gentle simmer and immediately remove from heat. Cover and let stand 10 minutes; check seasoning and season with salt and pepper to taste. Serve warm. Dip may be made 2 days in advance, refrigerated and gently rewarmed before serving.

2 tbsp (30 mL) lemon juice 1 tsp (5 mL) finely grated lemon zest

1 tbsp (15 mL) Dijon mustard 2 tsp (10 mL) liquid honey 2 cloves garlic, finely grated 1 tsp (5 mL) chopped thyme 1/2 cup (125 mL) olive oil Salt and pepper

APRICOT & HALLOUMI SKEWERS I prefer a cooked apricot to a raw one—cook- ing seems to coax the juiciness out of them. They pair well with salty cheese like halloumi. Here both take a quick turn on the grill with a sweet glaze—a good pre-supper nibble to pair with the night’s first cocktail. Chili garlic sauce is Vietnamese in origin and available on most grocers’ shelves. Look for the rooster on Huy Fong’s label—it’s the most widely available brand. 3 tbsp (45 mL) liquid honey 2 tbsp (30 mL) lemon juice 1 tsp (5 mL) chili garlic or Sriracha sauce 12 small firm but ripe apricots 1 pkg halloumi 1 Preheat your grill to 375°F (190°C). 2 In a small pot over low heat, combine honey, lemon juice and chili garlic sauce. Warm and stir just until honey is melted. Remove from heat and set aside. 3 Halve and pit the apricots. Remove the halloumi from the wrapper and give it a rinse under cool running water. Pat dry and cut in half through the fold. Cut each half into 12 equal-sized pieces. 4 Thread 2 pieces of cheese and 2 apricot halves on each of twelve 4-inch (10-cm) skewers, alternating cheese and apricot. Brush each with glaze and grill for 4 to 6 minutes, turning every minute or so, or until golden and hot. Place on a platter and drizzle remaining glaze overtop. Serve hot. Serves 6 WHAT TO SERVE Meet apricot with apricot! This moderately carbonated, fruit-driven ale has just enough sweetness to balance the saltiness of the cheese. St-Ambroise Apricot Wheat Ale LCBO 338343, 473 mL, $2.95

1 In a small bowl, whisk together lemon juice, zest, Dijon and honey until honey is dissolved. Add garlic and thyme. Whisking constantly, slowly drizzle oil into bowl. Season with salt and pepper to taste. Dressing may be made up to 2 days in advance, refrigerated and brought back to room temperature before serving.

Makes 3/4 cup (175 mL)

WARM BLUE CHEESE DIP The funky flavours of blue cheese are spot on with smoky grilled vegetables. It’s best served warm—not too hot—to let the flavours shine. 4 oz (115 g) cream cheese, softened, cut into chunks 1/4 cup (60 mL) sour cream 3 tbsp (45 mL) mayonnaise 1 tbsp (15 mL) water 1 tsp (5 mL) Worcestershire sauce Dash hot sauce 1/2 tsp (2 mL) coarsely ground black pepper 1 tsp (5 mL) white wine vinegar 2 oz (55 g) crumbled blue cheese 3 green onions, white and light green parts only, chopped 1 Combine cream cheese, sour cream, mayon- naise and water in a small saucepan over med­ ium heat; whisk until smooth and hot. Remove from heat and stir in remaining ingredients. Do not overmix—there should be visible chunks of blue cheese. Serve warm. The dip is best the day it’s made.

Makes 3/4 cup (175 mL)

Makes about 1 cup (250 mL)

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FOOD & DRINK SUMMER 2020