LCBO Food & Drink Summer 2020

Fruit salads that dazzle from page 35 MANGO AND GRILLED PINEAPPLE SALADWITH COCONUT-LIME DRESSING Succulent slices of mango are paired with smoky grilled pineapple in a tropical fruit salad with coconut chips, mint and a tangy coconut milk dressing. Be sure to give your grill a good cleaning beforehand so the pineapple doesn’t end up tasting like last night’s burgers. If you have cilantro on hand, it would work well in place of mint. 1 small can (160 mL) coconut milk 2 tbsp (30 mL) fresh lime juice 1 tbsp (15 mL) light brown sugar Finely grated zest of 1 lime Large pinch salt 1/2 ripe pineapple, trimmed, peeled Vegetable oil for brushing 2 ripe Ataulfo mangoes or 1 large Kent mango 1 Empty can of coconut milk into a mixing bowl. Whisk vigorously until cream is incor- porated evenly into liquid. Whisk in lime juice and sugar until sugar is dissolved. Whisk in zest and salt. Transfer to airtight container. Refrigerate up to 3 days. 2 Cut pineapple in half through core. Remove and discard core from both halves. Cut each piece lengthwise into 3 spears. Place pineap- ple on baking sheet and brush with oil. 3 Preheat grill to medium-high. Clean and oil grate. 4 Grill pineapple until charred and lightly car- amelized, about 2 minutes per side. Transfer to a serving platter. 5 Peel mangos and cut flesh away from pits. Cut flesh into strips and arrange in between pineapple spears. Drizzle salad generously with dressing, saving the rest for another use. Sprinkle with coconut chips and mint. Serves 4 WHAT TO SERVE Made with fresh Ontario peaches and apples, this cider cuts through the dressing to comple- ment the charred sweetness of the fruit. Brickworks Ciderhouse Stadium Island Peach Cider LCBO 478495, 473 mL, $3.50 1/3 cup (80 mL) coconut chips Whole mint leaves to garnish

Pack a punch from page 70

RASPBERRY HIBISCUS CIDER PUNCH

Tart and tangy with a touch of sweetness and bright floral aromas, this punch amps up the wow factor thanks to the pink-hued hibiscus ice cubes. Serve in a clear drink dispenser (our recipe is sized for an 8-L vessel) and prepare right before serving so you can watch the pinkish hues of the ice cubes imbue the fizzy punch. 2 1/2 cups (625 mL) raspberry-flavoured vodka (we used Smirnoff, LCBO 382002, $28.75) 10 cups (2.5 L) sparkling water 5 cans cider (we used Pommies Cider, LCBO 453118, 473 mL, $3.40) 12 cups (3 L) Pink Ombre Ice Cubes, or 4 ice cube trays of 12 (recipe follows) Mint sprigs to garnish 1 Pour vodka into a 32-cup (8-L) drink dispenser. Just before serving, gently pour sparkling water and cider into the dispenser and add ice cubes. Serve with chilled glasses and garnish with mint. PINK OMBRE ICE CUBES Naturally coloured with hibiscus flowers, these pretty ice cubes fade from a deep rose to a light blush, infusing the punch with floral fla- vours and a pop of pink. Prepare the day before serving. Don’t sweat it if you have leftovers; the cubes are divine in still or sparkling water. 5 cups (1.25 L) water 1/4 cup (60 mL) dried hibiscus flowers 1 Bring water to boil, add hibiscus flowers, reduce heat, and simmer for five minutes. Us- ing a strainer, pour into a large measuring cup and let cool completely. Pour into ice trays to around two-thirds full. Freeze for at least 3 to 4 hours or until frozen. Top trays with water. Freeze overnight. Makes 25 to 27 servings

PALOMA PUNCH The frozen citrus stack is the showpiece of this punch and it keeps the liquid cold longer without watering it down. As the ice melts, it infuses the punch with extra grapefruit flavour. Serve in a tall pitcher with a lid alongside Mason jars or glasses rimmed with salt and sugar. This drink begs to be paired with guaca- mole and corn chips. 2 pink grapefruits, ends removed, sliced into half-wheels 2 cups (500 mL) fresh grapefruit juice 2 cups (500 mL) fresh lime juice 1 1/4 cups (310 mL) mezcal (we used Los Siete Misterios Mezcal, LCBO 439497, $63.75) 3 cans grapefruit radler (we used Waterloo Grapefruit Radler, LCBO 380311, 473 mL, $2.85) RIMMER Lime wedges 2 tbsp (30 mL) pink sea salt 2 tbsp (30 mL) sugar 1 Tightly layer grapefruit half-wheels into a tall plastic container (a yogurt container works perfectly), add water until full, leaving a 1/2‑inch (1-cm) space at the top. Cover and freeze overnight. 2 Combine grapefruit juice, lime juice and mezcal in a large bowl or measuring cup with a pouring spout and stir. 3 Remove grapefruit ice mould from freezer, run under warm water to loosen and place into pitcher. Just before serving, gently pour radler into the juice mixture, stir and pour into pitcher on top of the grapefruit ice stack until full. Let sit for 10 minutes or until icy cold be- fore serving. Top up with any remaining punch mixture as needed. 4 Moisten rims of glasses with lime wedge and dip into a mixture of pink sea salt and sugar. Makes 10 to 12 drinks

Makes 4 to 5 trays each with a dozen ice cubes

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SUMMER 2020 FOOD & DRINK