LCBO Food & Drink Summer 2020

Fire & ice from page 64

CARROT “HOT DOGS” WITH CURRIED YOGURT, PISTACHIOS & CILANTRO Steamed, glazed then finished on the grill, smoky-sweet carrots are a natural fit for a hot dog bun. But instead of the usual ballpark condiments, we dress them up with curried yogurt, crunchy pistachios and cool cilantro. Don’t be tempted to skip toasting the buns: the extra flavour and texture are crucial. 1 cup (250 mL) carrot juice 2 tbsp (30 mL) white miso paste 2 tbsp (30 mL) pure maple syrup 1 tsp (5 mL) smoked paprika 8 medium carrots, peeled, trimmed to fit buns 1 cup (250 mL) full-fat Greek yogurt 2 tsp (10 mL) fresh lime juice 1 tsp (5 mL) good quality curry powder 1 small clove garlic, grated on rasp Salt to taste 8 small hot dog buns 8 tsp (40 mL) butter, melted, divided 1/2 cup (125 mL) thinly sliced red onion 1/2 cup (125 mL) roasted salted pistachios, coarsely chopped 1 cup (250 mL) cilantro leaves 1 In a large sauté pan, heat carrot juice, miso, maple syrup and paprika over medium-high heat, whisking to dissolve miso paste. When it comes to a boil, add carrots, cover and reduce heat to maintain a steady simmer. Cook, turn- ing occasionally, until slightly al dente, 12 to 14 minutes. Transfer carrots to baking dish and raise heat under sauté pan to medium-high. Reduce cooking liquid, stirring often, until it has the consistency of barbecue sauce, about 3 minutes. Return carrots to pan and turn to coat in sauce. Remove from heat and cool in pan. (Carrots will keep, covered and refriger- ated, for up to 5 days. Bring to room tempera- ture before grilling.) 2 In a small mixing bowl, whisk yogurt, lime juice, curry powder, garlic and salt until com- bined. Cover and refrigerate up to 3 days. 3 Preheat grill to medium-high. Clean and oil grate. 4 Grill carrots, turning occasionally, un- til lightly charred, 4 to 5 minutes in total. Brush cut sides of buns lightly with butter (1 tsp/5 mL on each) and grill until toasted, about 20 seconds. 5 Serve carrot dogs in buns with curried yogurt, onion, pistachios and cilantro.

WHAT TO SERVE Crisp citrus, peach and fennel notes sing out from this light-bodied Verdejo, the mellow fruit letting the dish’s own flavours strut their stuff. Marques de Riscal Rueda DO LCBO 36822, $14.65 COOKIES-AND-CREAM NO-BAKE ICE CREAM CAKE Oreo cookies, two kinds of ice cream, gooey ganache and whipped cream join forces for a decadent, show-stopping cake. With only a springform pan and a handful of ingredients, just about anyone can pull together this easy no-bake dessert. 1/4 cup (60 mL) unsalted butter, melted, plus extra for pan 31 Oreo cookies, divided Large pinch salt 4 cups (1 L) chocolate ice cream, softened 4 cups (1 L) cookies-and-cream ice cream, softened 4 oz (115 g) semi-sweet chocolate, chopped 1 1/2 cups (375 mL) whipping cream, divided 2 tbsp (30 mL) icing sugar, sifted 1 Line bottoms and sides of a 10-inch (25-cm) springform pan with parchment paper. (Use small smears of butter to help the paper ad- here to the pan.) Clear a space in your freezer to accommodate pan—it should be level and have room around it for proper airflow. 2 In a food processor, pulse 24 Oreos until you have fine crumbs. Add butter and salt. Pulse briefly to evenly moisten crumbs. Trans- fer crumbs to pan and firmly press into an even layer. Freeze 30 minutes. 3 Dollop chocolate ice cream in small scoops over crust then smooth into an even layer with the back of a metal serving spoon. Freeze until firm, about 1 hour. 4 Dollop cookies-and-cream ice cream in small scoops over chocolate ice cream then smooth into an even layer with back of serving spoon. Freeze until firm, about 1 hour. 5 Place semi-sweet chocolate in a medium heatproof bowl. Heat 1/2 cup (125 mL) whipping cream in a small saucepan over high heat. (Watch it the whole time so it doesn’t boil over.) As soon as it comes to a boil, pour over chocolate. Let stand 30 seconds then whisk until smooth. Cool 5 minutes. Pour over cake and smooth into even layer. Freeze 30 minutes.

WATERMELON-CAMPARI GRANITA A vibrant watermelon granita gets a hint of bitterness from Campari and extra sparkle from citrus juice. Easy to make, this refreshing treat could be served in small paper cones or

Mason jars with espresso spoons. 1/2 cup (125 mL) fresh orange juice 1/4 cup (60 mL) Campari

3 tbsp (45 mL) fresh lime juice 1/4 cup plus 2 tbsp (90 mL) sugar Large pinch salt 4 cups (1 L) cubed seedless watermelon Lightly sweetened whipped cream to garnish (optional) 2 limes, washed 1 In a large mixing bowl, whisk orange juice, Campari, lime juice, sugar and salt until sugar is dissolved. 2 Purée watermelon in a blender until smooth, stopping to scrape down the bowl sever- al times to get it moving. You should have 2 1/2 cups (625 mL) watermelon juice. 3 Stir watermelon juice into bowl with other ingredients until combined. Transfer mixture to a 9 x 13-inch (23 x 33-cm) non-reactive baking dish and place in freezer. After 1 hour, stir, scrape and mash with a fork to prevent large ice crystals from forming. Stir, scrape and mash every 30minutes until dry and fluffy, another 11/2 to 2 hours more. (Granita will keep covered in freezer for 5 days. Fluff with fork before serving.) 4 Serve in chilled dishes with a dollop of whipped cream (if using) and a little lime zest grated overtop with a rasp. Serves 8 to 10 WHAT TO SERVE An off-dry Ontario rosé with red berry and watermelon aromas, this wine’s lively acidity will work well with the fruity, bittersweet dessert. Sandbanks Rosé VQA LCBO 244616, $13.95

Serves 4 to 6

120 

SUMMER 2020 FOOD & DRINK