LCBO Food & Drink Summer 2020

Sandwiches with sours from page 53

backyard PUNCH This beer Caesar is zesty, savoury and a cinch to mix, even in the backyard. Pour it into your favourite enamel camping mugs from an insu- lated drink dispenser to maintain the refresh- ing chill. This may be the excuse you need to purchase a 14 L Bubba Keg Cooler. 2 bottles (each 946 mL) Walter Classic Craft Caesar Mix, available at grocery stores nationwide 1 1/2 cups (375 mL) vodka (we used Absolut, LCBO 110056, $28.95) 2 cans Belgian-style witbier (we used Blanche de Chambly, LCBO 697698, 473 mL, $2.95) 3 cups (750 mL) ice cubes, plus 1 cup (250 mL) for serving, about 1 lb (455 g) total Lime wedges 2 tbsp (30 mL) Walter Craft Caesar Rimmer Celery, green beans and lime or lemon for garnish, optional 1 Pour Caesar mix and vodka into an insulated drink dispenser and stir. Just before serving, gently pour in beer and add 3 cups (750 mL) ice. 2 Moisten mugs with lime and dip into Caesar rim. Pour over a handful of ice and garnish, if desired. Makes 12 to 15 servings CAMPARI GOSE PUNCH A vintage punch bowl with dainty, matching cups are the perfect vessels for this fresh and zingy ruby tipple. It’s best cold and bubbly, so add the ice and the beer just before serving. 3/4 cup (175 mL) Simple Syrup (recipe follows) 2 bottles Nickel Brook Lime Cucumber Gose ( LCBO 578120, 500 mL, $5.95) 4 cups (1 L) ice cubes, about 1 lb (455 g) Basil sprigs to garnish 1 In a 16-cup (4-L) punch bowl, pour in Campari, lemon juice and Simple Syrup. Stir. Pour in beer gently to avoid excessive foam. Add ice. Stir. 2 Serve with a ladle and basil sprigs for garnish. Makes 12 to 15 drinks Don’t have basil? Try mint instead. 1 1/4 cups (310 mL) Campari Aperitivo ( LCBO 277954, $30.10) 3/4 cup (175 mL) fresh lemon juice

SIMPLE SYRUP Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) refined white sugar until dissolved. Pour into jar and let cool. If storing, cover and refrigerate. Remaining syrup will keep in the fridge for up to a month.

SUMMERTIME CUBANO This Cubano is a summer-friendly version because it skips having to heat up the oven to roast a pork shoulder. No oversize buns! Prop- er meat-to-bread ratio makes for sandwich success.

Makes 1 1/2 cups (375 mL) syrup.

WILD BERRY TEA & CIDER SLUSHIE Bursting with bright berry flavours comple- mented by fruity gin and tannic tea, this frosty treat is meant for slow sipping. Swap the classic punch bowl for an insulated ice bucket with a lid to keep it icy cold for hours. Bonus: it’s easy to prepare up to a week ahead of time—just make sure to infuse the gin for at least 12 hours and allow the tea to cool down before assembling. 1 cup (250 mL) fresh or frozen blueberries 1 bag berry-flavoured tea (we used Humble Tea Co. Summer Berry Tea, available at major grocery stores) 2 cups (500 mL) strawberries, stems removed 2 cups (500 mL) raspberries 4 oz (115 mL) Simple Syrup (recipe above) 2 cans cider (we used Coffin Ridge Forbidden Artisanal Cider, LCBO 374496, 473 mL, $3.40) 1 Pour gin into a Mason jar, add blueberries, cover and let sit at room temperature for 12 to 24 hours. Steep tea bag separately in 1 cup (250mL) hot water for 20 minutes, let cool, cover and refrigerate tea until ready to use. 2 In a blender, combine the blueberry gin with strawberries, raspberries, Simple Syrup and cold steeped tea. Blend on medium for 30 to 60 seconds or until smooth. Pour into a large, freezer-safe container. Add cider and stir well. Freeze overnight. 3 Remove slushie from freezer 5 minutes before serving, break it up with a large spoon, and fill ice bucket; cover to keep cold. Store remaining mixture in the freezer and replenish as needed. Serve in tumblers with stir sticks or metal straws on the side. Garnish with any extra fresh fruit, if desired. 2 cups (500 mL) gin (we used Tanqueray Dry, LCBO 2691, $30.00)

1 tsp (5 mL) ground cumin 1 tsp (5 mL) dried oregano 1/4 cup (60 mL) orange juice

Zest and juice of 1 lime 1/2 tsp (2 mL) chili flakes 1 lb (455 g) pork tenderloin 1 tbsp (15 mL) olive oil Salt to taste 4 good-quality panini or sausage buns 1/4 cup (60 mL) mayonnaise Yellow mustard to taste 4 slices Black Forest-style ham or other cooked ham 8 slices Swiss-style cheese 1/2 cup (125 mL) gherkins or other tangy pickle, sliced 1 In a medium bowl, stir together cumin, oregano, orange juice, lime zest and juice and chili flakes. Cut tenderloin in half then slice each half lengthwise to make 4 equal-sized pieces. Place pork in marinade and toss to coat. Cover and let marinate in refrigerator for at least 2 and up to 24 hours. 2 Heat olive oil in large frying pan over medium-high heat. Remove pork from mari- nade and season with salt. Cook pork on one side for 4 minutes, flip and cook for another 4 minutes or until cooked through and lightly browned. Remove from pan and let rest 5 min- utes before slicing thinly. 3 Slather each side of bun with mayonnaise and desired amount of mustard. Top with pork tenderloin, ham, cheese and pickles and close sandwich. 4 Finish by grilling on a panini press or bar- becue grill while applying pressure so as to flatten the Cubanos while melting the cheese and toasting the bread.

Makes 4 sandwiches

Makes 12 to 16 servings

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FOOD & DRINK SUMMER 2020