LCBO Food & Drink Summer 2021

SUMMER GARDEN CITRUS GIN FIZZ WITH SALAD GARNISH Lemon-infused Wicked Citrus Gin ( LCBO 634899, $36.00), from Dixon’s Gin in Guelph, Ont., puts a summery spin on the classic Gin Fizz. This sophisticated, savoury smoothie gets fizzed up with soda water—and comes with its own side dish of crudités and dip, using peak-season produce from local farms. It makes a fun, lighter nibble to serve on the patio or at the cottage. GARNISH 2 medium-firm Roma tomatoes Feta, Lemon & Dill Slather (recipe at lcbo.com/fdsummer21), or other savoury dip 4 fresh green beans 4 red pepper slices, cut ⁄ inch (1 cm) thick 4 English cucumber rounds, cut ⁄ inch (5 mm) thick, divided 2 pita triangles, cut into 2-inch (5-cm) long wedges 4 sprigs fresh dill

WATERMELON BASIL BEER JULEP Many summer fruits can be used in this twist on a Mint Julep: Try fresh Ontario berries or peaches, or even tropical fruit, for a cocktail customized to your tastes. 2 to 3 wedges fresh lime ⁄ oz Simple Syrup (recipe p. 166) ⁄ cup (60 mL) diced fresh watermelon 2 basil leaves, torn 1 ⁄ oz bourbon 3 to 4 oz Gose or light beer 1 sprig basil for garnish 1 Add lime, Simple Syrup, watermelon and basil leaves to a glass or Julep cup and lightly muddle (but do not mash). 2 Fill the glass with ice cubes or crushed ice. Add bourbon and beer. Stir well to mix. 3 Garnish with basil sprig.

1 large egg, beaten ⁄ cup (125 mL) panko bread crumbs 2 tbsp (30 mL) finely sliced chives 1 tsp (5 mL) chili flakes 1 tsp (5 mL) salt LEMON AÏOLI ⁄ cup (175 mL) mayonnaise 1 large dill pickle, finely diced, about ⁄ cup (60 mL)

2 tsp (10 mL) lemon zest 1 tbsp (15 mL) lemon juice 1 garlic clove, finely grated ⁄ tsp (1 mL) salt TO ASSEMBLE 4 so white burger buns Shredded iceberg lettuce Vidalia onion, thinly sliced Beefsteak tomato, sliced

2 chives, halved crosswise 2 celery stalks with leaves 2 sprigs fresh mint COCKTAIL 1 cup (250 mL) diced unpeeled English cucumber ( ⁄ -inch/1-cm dice) ⁄ cup (175 mL) baby spinach leaves 2 tbsp (30 mL) fresh mint leaves 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) honey 3 oz lemon gin, divided 6 ice cubes 2 cups (500 mL) club soda, divided

Makes 1 drink

1 For the burgers, to a food processor, add half of the shrimp and half of the salmon. Whirl until smooth, then scrape into a large bowl. Add remaining shrimp and salmon to food processor. Lightly pulse until roughly chopped, 7 or 8 pulses. Transfer to same bowl along with egg, panko, chives, chili flakes and 1 tsp (5 mL) salt. Gently mix until combined and shape into 4 equal-sized burgers, about ⁄ inch (1 cm) thick. Burgers will be wet (see TIP ). 2 For the aïoli, in a small bowl, combine mayonnaise, dill pickle, lemon zest, lemon juice, garlic and ⁄ tsp (1 mL) salt (see TIP ). 3 Cook burgers over a high grill for 3 to 4 min- utes per side, until seafood is cooked through and burgers are golden. 4 Toast buns on grill, if desired. Smear bot- toms and tops of buns with aïoli, then top each one with lettuce, 1 burger, onion and tomato. Serve immediately.

Think pink from page 96

1 To make garnish, cut ⁄ inch (3 mm) off top of each tomato. Gently remove seeds to hol- low out tomatoes. Using a sharp paring knife, make ⁄ -inch (1-cm) long slit in the bottom of each tomato, just deep enough for it to sit securely on rim of glass. 2 Fill each tomato with Feta Slather. Arrange 2 green beans, 2 pepper slices, 1 cucumber round and 1 pita triangle in each dip-filled toma- to. Fill in the spaces with dill sprigs and chives. 3 To make cocktail, add cucumber, spinach, mint leaves, lemon juice and honey to a blend- er. Blend on high speed until smooth, and divide mixture between 2 tall glasses. 4 Pour 1 ⁄ oz gin into each glass and add 3 ice cubes. Top each glass with 1 cup (250 mL) of club soda. 5 Place 1 celery stalk in each cocktail. Garnish 1 side of the rim with 1 cucumber round and a sprig of fresh mint. Garnish opposite side of rim with stuffed tomato. Serve immediately. Makes 2 cocktails

Shrimp & salmon burgers with lemon aïoli

These burgers are incredibly satisfying, thanks to their wonderful texture. When processing the second batch of seafood, make sure not to over-blend, as you want generous pieces of salmon and shrimp studded through the burger for a beautiful consistency. The longer the lemon aïoli sits in the fridge, the more intense the flavours will become. BURGERS 1 bag (340 g) peeled raw shrimp, thawed and drained well, divided 1 lb (455 g) skinless salmon fillet, sliced in half, divided

Serves 4

TIP 1 Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated. TIP 2 Aïoli can be made up to 2 days in advance, covered with plastic wrap and refrigerated.

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SUMMER 2021 FOOD & DRINK