LCBO Food & Drink Summer 2021

Recipes

With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Jell-Oh! from page 129

CANDIED ORANGE SLICES Preheat oven to 300 F (149 C). Using a sharp knife or mandoline, thinly slice 1 small orange so you have 8 nice rounds. Place ⁄ cup (60 mL) granulated sugar in a shallow bowl. Place 1 orange slice in sugar and turn to evenly coat. Repeat with remaining slices. Arrange over a parchment paper-lined baking sheet. Bake in centre of preheated oven, turning half- way through, until glossy and candied, about 30 minutes. Cool completely. If making ahead, candied slices will keep well, stored in an air- tight container between layers of parchment, at room temperature for up to 2 days.

1 To prepare gin layer, pour gin into a measur- ing jug. Sprinkle with gelatin. Stir to mix. Let stand for about 5 minutes to allow gelatin to bloom. Pour ⁄ cup (125 mL) water into a small saucepan. Bring to a boil. When boiling, add sugar. Reduce heat. Stir until sugar dissolves, about 1 minute. Slowly pour and stir hot syrupy liquid into gin mixture until smooth. Pour into 8 small cocktail or juice glasses, dividing even- ly. Refrigerate until firm, 2 to 3 hours. 2 When gin layer is firm, prepare Campari layer. Pour Campari into a measuring jug. Sprinkle with gelatin. Stir to mix. Let stand for about 5 minutes. Pour grapefruit juice and ⁄ cup (60 mL) water into a small sauce- pan and set over medium-high heat. When steaming hot, reduce heat to medium and stir in sugar until dissolved, about 1 minute. Slowly pour and stir hot liquid into Campari mixture. Cool completely. When cool, slowly pour over- top of firm gin layers, dividing among glasses and creating the second layers. Refrigerate until firm, 2 to 3 hours. 3 When gin and Campari layers are firm, prepare vermouth layer. Pour ⁄ cup (125 mL) vermouth into a measuring jug. Sprinkle with gelatin. Stir to mix. Let stand for about 5 min- utes. Pour remaining ⁄ cup (125 mL) vermouth into a small saucepan set over medium-high heat. When steaming hot, reduce heat to medium and stir in sugar until dissolved, about 1 minute. Slowly pour and stir into vermouth mixture. Cool completely. When cool, slowly pour overtop of firm Campari layers, dividing among glasses. Refrigerate until firm, another 2 to 3 hours. If making ahead, these jellied Negroni cups are at their best when stored, covered, in the fridge for up to 1 day. 4 Just before serving, garnish with Candied Orange Slices.

Makes 8 candied orange slices

TRI-LAYERED NEGRONI Served alongside marinated olives or salty nuts, this is cocktail hour revamped! Decon- struct a classic by creating deliciously sweet yet pleasingly bitter layers, each dedicated to the traditional Negroni ingredients—gin, Campari and sweet vermouth. GIN LAYER ⁄ cup (125 mL) gin 1 packet or 1 tbsp (15 mL) powdered gelatin ⁄ cup (125 mL) granulated sugar CAMPARI LAYER ⁄ cup (60 mL) Campari 1 packet or 1 tbsp (15 mL) powdered gelatin ⁄ cup (125 mL) freshly squeezed grapefruit juice ⁄ cup (80 mL) granulated sugar VERMOUTH LAYER 1 cup (250 mL) sweet red vermouth, divided 1 packet or 1 tbsp (15 mL) powdered gelatin 3 tbsp (45 mL) granulated sugar

KIR ROYALE PÂTE DE FRUITS JELLYCANDIES VARIATIONS

Aperol: Use Aperol ( LCBO 176834, $28.15) in place of cassis liqueur and 2 tbsp (30 mL) orange juice in place of lemon juice. Chartreuse: Use 1 oz Chartreuse ( LCBO 37333, 375 mL, $37.85) in place of cassis liqueur and lime juice in place of lemon. If you like, match this candy’s hue to its name by whisking in a little green food colouring before pouring into loaf pan.

Candied Orange Slices for garnish, recipe follows

Makes 8 jelly cocktails

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FOOD & DRINK SUMMER 2021