LCBO Food & Drink Summer 2022

Big Fun from page 98

1/2 cup (125 mL) buttermilk, shaken 1 tbsp (15 mL) Dijon mustard 1 tbsp (15 mL) lemon juice 1 small clove garlic, grated on rasp Salt and freshly ground pepper to taste 1/4 cup (60 mL) chopped fresh tarragon 1/4 cup (60 mL) finely sliced chives 1/2 cup (125 mL) real bacon bits 1 1/2 cups (375 mL) corn chips 6 cobs corn, shucked, halved 1. For the ranch, whisk mayo, buttermilk, Dijon, lemon juice, garlic, salt and pepper in a mixing bowl until smooth. Stir in herbs. Transfer to an airtight container. Cover and refrigerate up to 1 week. 2. Place bacon bits in a small nonstick frying pan over medium heat. Cook, stirring occasionally, until hot and fragrant, 3 to 4 minutes. Transfer to a plate lined with paper towel. Set aside.

KINGSTON MULE This cross between a Mojito and a classic Mule is light, refreshing and exactly what you want to drink on a sweltering summer day.

“99 CENT” SPAGHETTI SALAD Primo’s 99 cent cup of spaghetti and tomato sauce is one of the more iconic dishes at the annual Canadian National Exhibition in Toronto. Here, it’s reimagined as a picnic-friendly pasta salad with a punchy salsa rossa, fragrant basil and nutty Parmigiano-Reggiano. Canola oil for brushing 1 lb (455 g) ripe plum tomatoes 2 tbsp (30 mL) red wine vinegar 1 large garlic clove, grated on rasp 1/4 cup (60 mL) extra virgin olive oil Salt and freshly ground pepper to taste 1 lb (455 g) dried spaghetti, preferably Italian 1/3 cup (80 mL) chopped basil Finely grated Parmigiano Reggiano for serving Small basil sprigs to garnish 1. To make salsa rossa, place top oven rack in highest position and preheat broiler on high. Line a heavy-duty baking sheet with foil. Brush foil lightly with canola oil. 2. Halve tomatoes lengthwise. Scoop out seeds and discard (or save for vegetable stock). Place tomatoes on prepared sheet. Brush with canola oil and arrange cut side up. Broil on top rack until lightly charred, 6 to 7 minutes. Flip and broil until skins are charred, about 2 minutes. Remove from oven. Cool until tepid. 3. Remove and discard skins. Transfer tomatoes and any juices to a food processor and add vinegar and garlic. Pulse until it forms a coarse purée. With motor running, slowly add olive oil until combined. Season with salt and pepper. Transfer to an airtight container. Refrigerate salsa rossa up to 5 days. 4. Bring a large pot of salted water to a boil. Cook spaghetti according to instructions on package. Drain. Rinse with cold running water until pasta has cooled. Drain again. Transfer to

SHIRLEY TEMPLE SLUSHIE The godmother of mocktails hits the blender to become a frozen summer treat. For a spicy kick, use ginger beer instead of ginger ale. To make an adult version, stir 1 oz frozen vodka into each glass before garnishing. You could also get four smaller portions by using 8-oz (250-mL) glasses or Mason jars. 1/2 cup (125 mL) ginger ale, chilled 1/2 cup (125 mL) pomegranate juice, chilled 1/4 cup + 2 tbsp (90mL) frozen pulp free concentrated orange juice 1 cup (250 mL) ice cubes Thin orange wedges and cocktail cherries to garnish Paper or compostable straws 1. Place two 12-oz (375 mL) glasses in freezer. Pour ginger ale and pomegranate juice into a container and place in freezer until mix starts freezing around edges, 45 to 60 minutes. 2. Place ginger ale mix, concentrated OJ and ice in a blender. Blend on high until smooth. Divide between chilled glasses. Garnish with orange wedges and cherries. Serve with straws. GRILLED CORN WITH RANCH, BACON BITS & CRUSHED CORN CHIPS Riffing on Mexican street corn, grilled cobs are slathered in tangy ranch dressing and sprinkled with smoky bacon bits and crunchy corn chips. Instead of grilling, you could boil the corn in unsalted water for 5 minutes then char with a blowtorch or directly over a gas burner. This is thick ranch, which is also great as a dip for raw veggies or as a dressing for romaine. Makes 2 drinks

1 1/2 oz Appleton Estate 8 Year Old Reserve Rum (LCBO 14354, $39.95)

1/2 oz fresh lime juice 6 fresh mint leaves

2 scoops of lemon sorbet 4 oz Fever-Tree ginger beer 1 mint sprig to garnish 1 piece of candied ginger to garnish

1. Add rum, lime juice, mint leaves and lemon sorbet to a blender and mix on medium for 15 seconds. Pour into a chilled rocks glass. Add ginger beer and garnish with mint and candied ginger on a pick. TANGERINE DREAMS A liquid version of the classic Dreamsicle frozen treat, this cocktail has been updated with the addition of a little fresh tangerine juice, blood orange gin and a splash of bitter orange Italian aperitivo. We used the vanilla-saffron-ginger gelato from Death in Venice in Toronto, which makes the flavour profile a little more complex, but any vanilla gelato can be used in a pinch. 2 oz fresh tangerine juice 1 1/2 oz Beefeater Blood Orange gin (LCBO 15765, $30.95) 1 oz Aperol (LCBO 176834, $28.75) 1 heaping scoop of vanilla-saffron ginger gelato Orange wheel to garnish Sprig of rosemary to garnish 1. Shake tangerine juice, gin and Aperol together over ice in a cocktail shaker for 30 seconds. Spoon the ice cream into a glass and pour the orange cocktail in. Garnish with an orange wheel and rosemary sprig. Makes 1 drink

3. Place corn chips in a food processor. Pulse until finely chopped. Set aside.

4. Preheat grill to high.

5. Clean and oil grate. Place corn on grill. Cook, turning occasionally, until charred and cooked, 8 to 10 minutes. Transfer to baking sheet and cool 2 minutes. Brush corn all over with ranch. Sprinkle half with bacon bits, turning to coat. Sprinkle other half with crushed corn chips, turning to coat. Transfer to serving platter. Serve immediately.

Makes 12 pieces, or serves 6 as a side dish

[ WHAT TO SERVE ] Woodhouse Lager

LCBO 459537, 473 mL, $3.15 The honeyed notes of this lager resonate with the caramelized flavours that the corn achieves when grilled. The lightly hopped profile serves as a foil to the tangy ranch.

RANCH 1/2 cup (125 mL) mayonnaise (reduced-fat is fine)

Makes 1 drink

174 FOOD & DRINK SUMMER 2022

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