LCBO Food & Drink Summer 2020

Bubbles + bites from page 76

1/2 celery rib, thinly sliced on a bias 1 tbsp (15 mL) best-quality extra virgin olive oil 1 Drain and discard oil from mackerel tins then flake mackerel into a bowl. Remove bones if any. 2 Add sour cream, lemon zest and horse­ radish. Stir aggressively with a fork until combined. Season with salt to taste. 3 Toast pumpernickel slices, then spread with butter. 4 Divide whipped mackerel spread over toasts. Then cut into halves or quarters. Top each piece with freshly ground pepper, a slice or 2 of celery and a drizzle of olive oil. Serves 8 A bowl of beans might not strike you as an ideal appetizer, but this bowl of beans might make you think otherwise. Giant lima beans, also referred to as gigantes or butter beans, have a satisfying bite and an earthy, buttery flavour. They are the perfect size to pick up with your fingers or a tooth pick or to spoon onto fresh baguette. Marcona almonds get tossed into this mix to add texture and rich- ness. If you can’t find these specialty almonds, regular roasted almonds will do the trick. The nuts and beans marinate in a lemony, herby oil that is as precious as the beans themselves. It’s highly recommended to have some bread around to sop up all the goodness left at the bottom of the bowl. 1 can (540 mL) lima beans, drained and rinsed 1/4 cup (60 mL) Marcona almonds MARINATED LIMA BEANS & MARCONA ALMONDS

APRICOT-GLAZED SALAMI WITH SPICY MUSTARD

This addictive snack takes all of 5 minutes to put together and after putting one in your mouth, it’s almost incomprehensible how deli- cious it is: a perfect play of sweet, savoury and tangy. All beef salami is used here since it is a bit mellower in flavour than pork-based salami, allowing the apricot preserves to shine. Serve this dish with some wet wipes or toothpicks to avoid sticky fingers. 1 tsp (5 mL) olive oil 7 oz (200 g) all beef salami, cut into 1/4-inch (5-mm) slices, then cut slices in half into semi-circles. 2 tbsp (30 mL) apricot jam 1 tsp (5 mL) apple cider vinegar 1 tsp (5 mL) cayenne pepper 1/2 cup (125 mL) grainy Dijon mustard 1 Heat oil in a large pan over medium-high. Place salami slices into pan and cook until they turn bright red and the edges begin to crisp, about 4 minutes, stirring often. 2 Add apricot jam and stir to coat slices. Remove from pan. 3 Stir vinegar and cayenne pepper into mustard and serve alongside salami slices for WHIPPED MACKEREL ON BUTTERY PUMPERNICKEL TOASTS Canned mackerel is an underrated delicacy from the sea. People who haven’t tasted it may need convincing, but this may just be the recipe that does it. It possesses similar savoury umami goodness to anchovies, yet is less intensely flavoured. Whip it up with lemon, horseradish and sour cream and it becomes a perfectly balanced dip or spread. Here, we smear it on toasty, buttery pumpernickel slices and top with a crunchy slice of celery. If you can’t find smoked mackerel, use smoked herring. 2 cans (each 120 g) smoked mackerel fillets packed in oil 1/2 cup (125 mL) sour cream 1 tsp (5 mL) lemon zest 1 tbsp (15 mL) prepared horseradish Salt 4 slices pumpernickel bread, toasted 1 tbsp (15 mL) softened butter Freshly ground pepper dipping. Serves 6

PEACH BOURBON BLIZZARD The winning combination of sweet peaches and bold bourbon hits the blender for a simple summer sipper. Optionally add 3 tbsp (45 mL) chopped mint just before blending and take it into frozen Julep territory. It’s the perfect start to any backyard meal, especially if American-­ style barbecue is on the menu. 4 oz bourbon 6 oz peach nectar 1 1/2 oz Simple Syrup (recipe on page 125) 1 1/2 oz fresh lemon juice 1 cup (250 mL) frozen peach slices Peach slices and mint sprigs to garnish Short straws, preferably reusable (not metal) or compostable 1 Pour bourbon, peach nectar, Simple Syrup and lemon juice into an airtight container. Freeze overnight and up to 3 days. 3 Place drink mixture and frozen peaches in blender. Blend, stopping to scrape down bowl several times to get things moving. Once there are no big chunks of peach, gradually raise speed to high to get it smooth. Divide among chilled glasses with a spoon. Garnish with peach slices and mint sprigs. Serve with straws. 2 Place 2 lowball glasses or 250-mL Mason jars in freezer for at least 30 minutes.

2 garlic cloves, smashed 1/2 cup (125 mL) olive oil 1 tsp (5 mL) lemon zest 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) chopped rosemary Freshly ground pepper Baguette slices (optional)

1 Combine beans, almonds, garlic, oil, lemon zest, juice and rosemary in a bowl and stir. Let marinate for minimum 1 hour or for up to 24 hours in the fridge. 2 Remove garlic from bean mixture and add freshly ground pepper. Serve in a shallow bowl, if serving with bread, to spoon the mix- ture on to bread slices.

Makes 2 drinks

TRY WITH

Elijah Craig Small Batch Bourbon Whiskey LCBO 547729, $50.20

Serves 6

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SUMMER 2020 FOOD & DRINK