LCBO Food & Drink Summer 2021

Icy Lambrusco Sangria Sparkling Lambrusco is an easy-drinking wine, perfectly suited to sangria. But you don’t want all those bubbles to disappear while waiting for the wine to take on the flavours of the fruit. Solution: Make a granita of ripe cherries and citrus, fill your glass with it and top with this lovely sparkling red. 1 Fill a large wineglass or goblet with about ⁄ cup (125 mL) Cherry Citrus Granita (recipe follows). Tilt glass slightly and pour about ⁄ bottle chilled sparkling Lambrusco gently down side of glass (not over granita). Serve with a spoon. CHERRY CITRUS GRANITA 1 Combine 2 cups (500 mL) pitted sweet cherries, 2 tsp (10 mL) finely grated orange zest, 1 tsp (5 mL) finely grated lemon zest, ⁄ cup (125 mL) each orange juice and water, 1 tbsp (15 mL) lemon juice and 3 tbsp (45 mL) sugar in a medium pot over medium heat. Bring to a boil, cover and cook until cherries are tender, about 12 minutes. 2 Tip contents into a blender and purée. Pour into an 8-inch (20-cm) square non-reactive baking dish. Freeze for 1 hour. Stir, then return to freezer until set. Scrape into ice granules with a fork. Makes 1 drink Raspberry & Rosé Shaved Ice Snow cone cocktails are having a moment. Good fun aside, the trend makes mixology sense too—the more the ice is broken down, the faster it melts, meaning the water becomes part of the drink. If you’re familiar with tiki-style concoctions, you’ll know many contain crushed ice, allowing for punchy flavours and rich ingredients. This one is all summer, featuring a citrusy blend of rosé and liqueur, and topped with a concentrated raspberry syrup. 1 Heap a 6-oz paper cup or rocks glass with shaved ice. Top with 2 oz chilled rosé, ⁄ oz limoncello and ⁄ oz Cointreau. Add a bit more ice (ice will have settled) and top with 1 ⁄ oz Raspberry Syrup (recipe follows). Garnish with fresh raspberries and lemon wheels, if desired. Makes enough for 4 drinks

RASPBERRY SYRUP Combine 2 cups (500 mL) raspberries, ⁄ cup (125 mL) sugar and ⁄ cup (125 mL) water in a small pot over medium heat. Bring to a boil and cook for 20 minutes, stirring occasionally. Strain through a fine mesh sieve or cheese- cloth. Chill.

1 To make coffee rub, mix together kosher salt, instant coffee, garlic powder, onion powder, black pepper, paprika, coriander, chili powder and cayenne. Store in an airtight container until ready to use. 2 The day before cooking, using enough rub to cover the entire surface area of the meat, liberally sprinkle coffee rub on beef shank. Reserve any remaining rub for another use. Cover and refrigerate overnight. 3 The next morning, preheat barbecue to high heat. Turn off 1 element and reduce others to medium-low. 4 Place beef shank on unheated side and close lid. Temperature should be about 325 F (163 C). Allow to cook for 4 hours. 5 Meanwhile, whisk together coffee, Dijon mustard, balsamic vinegar, oil, ketchup and Ta- basco. This will be used to baste the shank for the remaining cooking time, keeping it moist and reinforcing the coffee flavour in the rub. 6 A er 4 hours, open lid and brush shank all over with basting liquid. Repeat every 30 minutes until an internal temperature of 195 F (91 C) is reached, about 4 hours more. 7 Allow to rest for 20 minutes, then carve into slices and serve. Adding coffee to stout is a no-brainer, but the deep sweetness of the pomegranate takes the combination to another level. ⁄ cup (150 mL) pomegranate juice ⁄ cup (80 mL) cold brew coffee 1 can (473 mL) St-Ambroise Oatmeal Stout or similar beer ⁄ cup (125 mL) soda water Pomegranate seeds for garnish (optional) 1 Combine pomegranate juice and cold brew. Divide mixture between 2 glasses. Add half of beer to each glass. Top up with soda water. Garnish each with a small piece or a few pomegranate seeds on a metal skewer, if using. Serves 4 to 6 STOUT, COLD BREW& POMEGRANATE RADLER

Makes about 1 cup (250 mL)

‘Rad’ to the bone from page 110

SLOW-COOKED COFFEE-RUBBED BEEF SHANK Slow and low is the best method to coax out the giving, unctuous texture of a shank. This recipe is a labour of love, taking about eight hours to cook, but the results are worth it. 2 tbsp (30 mL) Diamond Crystal kosher salt or 1 tbsp (15 mL) table salt 2 tbsp (30 mL) instant coffee powder (Starbucks Via works very well) 2 tbsp (30 mL) garlic powder 2 tbsp (30 mL) onion powder 2 tbsp (30 mL) finely ground black pepper 2 tbsp (30 mL) sweet paprika 1 tbsp (15 mL) ground coriander 1 tbsp (15 mL) chili powder ⁄ tsp (2 mL) cayenne pepper 6-lb (2.72-kg) beef shank, sometimes called beef shin, trimmed of excess sinew

2 cups (500 mL) brewed coffee ⁄ cup (125 mL) Dijon mustard ⁄ cup (125 mL) balsamic vinegar

⁄ cup (125 mL) canola oil ⁄ cup (80 mL) ketchup 1 tsp (5 mL) Tabasco

Makes 1 drink

Makes 2 radlers

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SUMMER 2021 FOOD & DRINK