LCBO Food & Drink Summer 2020

FRUIT SALADS THAT DAZZLE

RED FRUIT SALAD WITH YOGURT AND CHOCOLATE GRANOLA

A salad of orange-scented cher- ries and berries becomes a regal breakfast (or tasty dessert) with homemade chocolate granola and creamy yogurt. To avoid an expensive trip to the dentist, double check that you’ve suc- cessfully removed all the cherry pits before adding cherries to the salad. CHOCOLATE-ALMOND GRANOLA 3 cups (750 mL) large-flake rolled oats 3/4 cup (175 mL) sliced almonds 1/2 cup (125 mL) sunflower seeds 1/2 cup (125 mL) maple syrup 1/4 cup (60 mL) canola oil 1/4 cup (60 mL) cocoa powder, sifted 1 tsp (5 mL) pure vanilla extract 1/2 tsp (2 mL) fine sea salt (scant) 1/4 cup (60 mL) granulated sugar 1/4 cup (60 mL) water 1/2 tsp (2 mL) finely grated orange zest 4 cups (1 L) mixed hulled and quartered strawberries, raspberries and pitted and halved cherries 1 1/3 cups (330 mL) vanilla yogurt 1 For the granola, preheat oven to 300°F (150°C). Line a large rimmed baking sheet with parch- ment paper. 2 In a large mixing bowl, mix oats, almonds and sunflower seeds until combined. In a small bowl, whisk maple syrup, oil, co- coa, vanilla and salt until smooth. Pour over oat mixture and mix until evenly coated. Transfer to prepared sheet and spread into an even layer. Bake on middle rack, stirring every 15 minutes, until nicely browned, 40 to 45 minutes. Remove from oven

4 Place berries in a mixing bowl. Drizzle with syrup to taste, saving the rest for another use. Gently mix. Cover and refrigerate up to 24 hours. (The raspberries will get a little mushy after a day but will still be delicious.) 5 To serve, divide yogurt among 4 bowls or glasses. Divide fruit sal- ad and sprinkle with some granola, saving the rest for another use.

and cool completely. Transfer to an airtight container. Store in a cool, dry place up to 1 month. 3 In a small pot, heat sugar and water over medium-high heat. Stir until sugar is dissolved. Remove from heat and cool com- pletely. Stir in orange zest. Let stand 10 minutes. Fine-strain into an airtight container, pressing on solids to extract syrup. (Discard solids.) Cover and refrigerate up to 1 week.

WHAT TO SERVE

The raspberry in this medium-­ bodied but refreshingly crisp ale reaches out to the fruit in the salad. Slightly sweet malt and tart acidity are nicely balanced. KLB Raspberry Wheat Ale LCBO 142349, 473 mL, $3.30

Serves 4

40 

SUMMER 2020 FOOD & DRINK