LCBO Food & Drink Summer 2022

vinegar (see TIP), 1 tbsp (15 mL) sesame oil and 1 tsp (5 mL) sugar until sugar is dissolved. Stir in 3 tbsp (45 mL) chili crisp (see TIP). Spoon about half of dressing over tofu. Garnish with cilantro leaves or sprouts. Serve with steamed rice and remaining dressing on side. [ WHAT TO SERVE ] Godspeed Brewery Yuzu Saison with Japanese Citrus LCBO 18826, 355 mL, $3.95 This beer adds bright yuzu citrus to the classic yeasty ginger and coriander notes of Belgian saison, making it a magnificent match with this Asian-inspired dish. TIP: Chinkiang vinegar and chili crisp can be found at Chinese supermarkets. RASPBERRY FROSÉ FIZZ Serve this drink with a little dessert spoon so you can scoop up the gelato as it melts into the bubbly wine. If raspberry-lime gelato proves difficult to find, try strawberry or peach instead, since this simple recipe is easily adapted to whatever’s on hand, both in terms of alternative flavours and sparkling wine expressions—pink, white and even Lambrusco. 1 scoop raspberry-lime gelato 1/2 oz St-Germain Elderflower Liqueur (LCBO 180695, $49.95) 4 oz Segura Viudas Brut Rosé D.O. Cava (LCBO 16306, $15.95), or another dry sparkling rosé 1 small mint sprig to garnish 1. Place a scoop of raspberry lime gelato in the middle of a large coupe glass and drizzle elderflower liqueur over it. Pour sparkling rosé around the gelato and garnish with mint. Serves 3 to 4 Creamy Cocktails from page 104

TEQUILA COLADA Thanks to pineapple-coconut sorbet, it’s never been easier to make a perfect Pina Colada. This twist on the poolside classic is made with tequila, which gives it a slightly lighter and fresher flavour profile than most traditional recipes. 1 1/2 oz Herradura Silver Tequila (LCBO 13510, $74.95), or any good blanco 1 1/2 cups (375 mL) pineapple coconut sorbet Pineapple wedge and leaf to garnish 1. Blend all ingredients together (except pineapple garnishes) on medium for about 20 seconds until consistency is smooth and even. Pour into a tall glass and garnish with pineapple wedge and leaf. BOURBON MILK STOUT Inspired by both milkshake stout ales and old-timey soda fountain ice cream floats, this decadent cocktail is pushed over the top by serving it with espresso wafers for dunking. If bourbon vanilla is unavailable, try a rich coffee ice cream instead. 1 heaping scoop bourbon vanilla ice cream 1 1/2 oz Chambord Royale (LCBO 111443, $43.05) 1 oz Kavi Reserve Coffee Blended Canadian Whisky (LCBO 497891, $29.95) 5 oz Guinness Draught (LCBO 270447, 500 mL, $3.25) 2 espresso wafers to garnish 1 oz heavy cream 1/2 oz fresh lime juice Makes 1 drink

three jarred piquillo peppers. Split open, scrape out any seeds and pat dry with paper towel. Cut each pepper into four equal strips and roll each strip into a spiral. On 12 toothpicks, thread each with a bean, pepper spiral and Manchego chunk. Serve at room temperature. [ WHAT TO SERVE ] Château Des Charmes Aligoté VQA LCBO 296848, $15.95 Serve these pinchos with a crisp, nicely acidic Aligoté. It will manage the heat, match the pickled elements, and parallel the nuttiness of Manchego. COLD TOFU WITH ZUCCHINI “NOODLES,” GINGERY PICKLED RADISHES & CHILI CRISP DRESSING Using a mandoline set to thin with the french fry attachment, cut three medium zucchini, about 1 1/2 lbs (680 g) total, into long, fettuccine-like strips, saving spongy cores for another use. Place in a colander set over a bowl. Lightly season with salt and mix thoroughly. Set aside for 20 minutes. Pat dry with paper towel. Mix with 1/3 cup (80 mL) chopped Gingery Pickled Radishes and 2 tbsp (30 mL) sliced green onions. Arrange on a serving platter. Drain and thickly slice 1 block (14 oz/395 g) silken tofu. Place on top of zucchini. In a small bowl, whisk 3 tbsp (45 mL) soy sauce, 3 tbsp (45 mL) black rice (Chinkiang) Makes 12

GRILLED MERGUEZ SAUSAGES WITH BABY SPINACH, CURRIED PICKLED CARROTS & GOAT CHEESE Preheat grill to medium-high. Clean and oil grate. Grill 1 1/2 lbs (680 g) merguez (Moroccan lamb) sausages until cooked through, about 3 minutes per side. (Merguez are generally thin. Larger sausages will take about 5 minutes per side.) While sausages are grilling, place one 5-oz (140-g) container washed baby spinach in a salad bowl. Add 1 cup (250 mL) drained Curried Pickled Carrots, 2 tbsp (30 mL) extra virgin olive oil and 1 tbsp (15 mL) fresh lemon juice. Season with salt and pepper to taste. Mix thoroughly. Crumble 3 oz (85 g) goat cheese over salad. Serve with sausages. [ WHAT TO SERVE ] 13th Street Gamay VQA VINTAGES ESSENTIALS 177824, $19.95 With so many bright, contrasting elements, this recipe calls for a versatile red. Chill Gamay slightly, and let it work its fruity, high-acid magic. PINCHOS WITH MANCHEGO, PIQUILLO PEPPER & SPICY PICKLED GREEN BEANS Drain four Spicy Pickled Green Beans and pat dry with paper towel. Cut each bean into three even lengths. Trim and discard rind from 3 oz (85 g) Manchego cheese. Cut into 12 chunks slightly larger than 1/2 inch (1 cm). Drain Serves 4

1. Scoop ice cream into a Bruges-style beer glass.

Pour in Chambord and coffee whisky. Top with stout. Garnish by placing two wafers on the edge of the glass or serving alongside.

Makes 1 drink

Makes 1 drink

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