LCBO Food & Drink Summer 2022

coins. Pile seafood onto a rimmed platter, alternating between meat-side-up shellfish, octopus and squid rings. Spoon ample dressing over everything as you assemble. Tuck a fancy cluster of basil leaves or two into the pile if you’re having company and serve with crusty bread. [ WHAT TO SERVE ] Cave Spring Dry Rosé VQA LCBO 295006, $15.95 The tart acidity and herbaceous notes of this 100 per cent Cabernet Franc rosé will cunningly complement the red wine vinaigrette and basil in the dish. TIP : Clams can vary a lot in saltiness and sandiness, but you can do something about that. An hour or so before you cook your clams, give them a good rinse under cool running water. Combine 1/3 cup (80 mL) fine sea salt with 8 cups (2 L) cold water. Stir to dissolve salt, then add 1/4 cup (60 mL) cornmeal and the clams. Refrigerate for an hour, drain and rinse again before cooking. ONE-HOUR PICKLED CUKES This quick, easy pickle is mild enough to serve as a side dish topped with chopped herbs such as dill, tarragon or mint. If you don’t have freezer bags, make the pickles in an airtight container and press the cucumbers down with a piece of plastic wrap. 1/4 tsp (1 mL) finely grated garlic 1/4 cup (60 mL) white wine vinegar 1 tbsp (15 mL) sugar Serves 4 to 6 Pickles to Relish from page 77

2. Cut cucumber into three even lengths. On a mandoline, thinly slice into rounds a little less than 1/8 inch (3 mm) thick. Add to vinegar mixture. Mix gently but thoroughly with tongs. Transfer to a medium-size freezer bag. Press out air, seal and refrigerate at least 1 hour and up to 3 days. OPEN-FACED BAGELS WITH CREAM CHEESE, SMOKED MACKEREL & ONE-HOUR PICKLED CUKES Remove skin from 1/2 lb (225 g) smoked mackerel. Feel for any pin bones with fingertip and remove with tweezers. Break into large flakes. Cut four small bagels in half. Toast. Spread generously with cream cheese (you will need about 1 cup/250 mL in total). Top with smoked mackerel. Drain 1/2 cup (125 mL) One-Hour Pickled Cukes and divide among sandwiches. Divide 1/3 cup (80 mL) thinly sliced red onion on sandwiches and garnish with dill fronds. [ WHAT TO SERVE ] Speck Bros. Lazzara Bianco Secco VQA LCBO 16789, $17.95 This light sparkler has enough minerality to cut through the cream cheese, sufficient sweetness to balance the pickled cucumbers, and vibrant complementary notes of orchard fruits. Serves 4 to 6 Makes about 2 cups (500 mL)

BRANDY BLOSSOM Nobody saw this combo coming. Somehow, though, the cherry, vanilla, brandy and cream manage to come together to make a rich and complex Highball that tastes a little like a sparkling iced mochaccino with a distinct chocolate-covered cherry flavour. 1 1/2 oz St-Rémy Signature Brandy (LCBO 16544, $43.95) 3/4 oz Baileys Deliciously Light (LCBO 19419, $30.45) 1. Chill highball glass, brandy and Baileys in the freezer for 1 hour before serving. 2. Pour brandy and cream liqueur into chilled glass. Add one ice cube and stir for 10 seconds. Add cola and stir again until cocktail is nicely mixed. SEAFOOD SALAD FOR A CROWD I love a big platter of chilled seafood. This one is like a seafood tower and salad in one, thanks to the pile of in-shell mussels and clams. It feels like a party, especially on a hot summer day when all you need to do is pull the seafood out of the fridge, dress it and dig in. The relishy vinaigrette is sharp and delicious, the kind you’ll want to sop up with great bread. If your favourite grocer doesn’t carry precooked frozen octopus, double up on the squid rings. 1 1/2 lbs (680 g) littleneck Canadian clams (see TIP) 1 1/2 lbs (680 g) scrubbed Canadian mussels 8 oz (225 g) frozen cooked octopus, thawed 8 oz (225 g) frozen cooked squid rings, thawed 4 oz Fentimans cherry cola 1 maraschino cherry on a pick 3. Garnish with maraschino cherry. Makes 1 drink Beyond the Sea from page 57

DRESSING 1/2 cup (125 mL) extra virgin olive oil 2 tbsp (30 mL) red wine vinegar 1 tbsp (15 mL) lemon juice 1 clove garlic, finely chopped or grated 2 tbsp (30 mL) finely diced red onion 1/2 cup (125 mL) finely diced orange pepper 1/2 cup (125 mL) finely diced ripe, seeded tomato 1/2 cup (125 mL) chopped basil, plus extra to garnish Salt and freshly ground black pepper 1. Place clams in a large, dry pot with a tight-fitting lid. Cover, set over medium heat, and cook 5 to 6 minutes or until shells have opened and clams have released their liquid. Transfer clams to a bowl (discard any that didn’t open) with a slotted spoon and set aside. 2. Return pot and clam liquid to medium heat, add mussels, cover and cook about 4 minutes or until mussels have opened. Transfer mussels to a bowl and discard any unopened ones along with the cooking liquid. 3. When the shellfish is cool enough to handle, twist off and discard one half shell from each, leaving the meat cradled in the remaining half shell. Stack, meat side up, in a container large enough to fit them. Cover and refrigerate until chilled, at least 4 hours and up to a day. 4. Meanwhile, make the dressing by whisking together oil, vinegar, lemon juice and garlic. Stir in onion, pepper and tomato. (Dressing can be made up to this point and stored, covered and refrigerated, up to 1 day.) 5. When ready to serve, stir basil into dressing and season to taste with salt and pepper. Slice octopus into 1/4 -inch (5-mm) Crusty bread to serve

1/2 tsp (2 mL) fine sea salt 1 large English cucumber, about 1 lb (455 g)

1. In a medium-size mixing bowl, whisk garlic, vinegar, sugar and salt until sugar is dissolved.

172 FOOD & DRINK SUMMER 2022

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