LCBO Food & Drink Summer 2022

running, slowly add the olive oil until well combined.

WATERMELON POKE BOWLS Tuna is a classic ingredient for a poke bowl; marinated watermelon is an excellent substitute for those looking for an alternative to raw fish (it works perfectly for a vegetarian diet). Watermelon takes on savoury flavours beautifully and excels at absorbing all the nuances of this marinade. Mix and match the toppings on your poke bowl or use them all! SESAME-SOY MARINADE 1/4 cup (60 mL) soy sauce 1/4 cup (60 mL) rice wine vinegar 1 tbsp (15 mL) honey 2 tsp (10 mL) finely grated ginger 2 tsp (10 mL) finely grated garlic 2 tsp (10 mL) sesame oil 1 tsp (5 mL) sriracha 4 cups (1 L) Sugar Baby seedless watermelon, cut in 1/2 -inch (1-cm) cubes SPICY MAYO 1 cup (250 mL) mayonnaise 2 tbsp (30 mL) sriracha 1/4 tsp (1 mL) kosher salt SUSHI RICE 2 cups (500 mL) sushi rice 3 cups (750 mL) cold water 1/4 tsp (1 mL) kosher salt TO ASSEMBLE 4 green onions, ends trimmed, thinly sliced on a bias 2 avocados, pitted, peeled and thinly sliced 1 cup (250 mL) finely shredded red cabbage 1 cup (250 mL) shelled edamame 1/2 English cucumber, julienned into 3-inch (7.5-cm) sticks 1 large carrot, peeled and julienned into 3-inch (7.5-cm) sticks 5 radishes, ends trimmed, thinly sliced into rounds 1 tbsp (15 mL) black and white sesame seeds 1. For the sesame-soy marinade, whisk together soy sauce, rice wine vinegar, honey, grated ginger, grated garlic, sesame oil and sriracha in a medium-size bowl. Add watermelon cubes and toss to combine. Refrigerate 1 to 2 hours.

2. Chill soup in fridge for at least 2 hours or, ideally, overnight before serving. When ready to serve, divide soup between four bowls, drizzle with more olive oil and torn basil.

Serves 4

[ WHAT TO SERVE ] Willm Réserve Riesling VINTAGES ESSENTIALS 11452, $19.95 Riesling is an incredible food pairing wine. This Alsatian version is dry, with lovely fruit tones and zesty acidity. Its fruitiness balances the tomatoes’ acidity, and its structure cuts the creamy soup, creating a memorable experience. This ribbon salad thinly slices both cucumber and melon for a beautiful twist on a summer salad. You can use whatever type of melon you like (we chose honeydew, but cantaloupe would also work well); just ensure you use a melon that isn’t overly ripe. The melon needs to be able to hold its shape for thinly slicing. A mandoline works best here for thin slices. MELON VINAIGRETTE 1 cup (250 mL) roughly chopped honeydew melon 2 tbsp (30 mL) lemon juice 1/2 tsp (2 mL) Dijon mustard 1/4 tsp (1 mL) chili flakes, plus extra for serving 1/4 tsp (1 mL) kosher salt 1/4 cup (60 mL) neutral-flavoured oil, like grapeseed RIBBON SALAD 1/2 honeydew melon, rind removed, seeds scooped out and cut into four wedges 1/2 English cucumber, ends trimmed 1 pkg (250 g) burrata cheese 1/2 cup (125 mL) toasted pecans, roughly chopped 1 tbsp (15 mL) tarragon leaves MELON RIBBON SALAD WITH MELON VINAIGRETTE

2. For the spicy mayo, whisk together mayonnaise, sriracha and salt in a small bowl. Cover with plastic wrap and refrigerate until ready to use. 3. For the rice, rinse the rice in a strainer until the water runs clear. Place rice, 3 cups (750 mL) cold water and salt in a medium-size saucepan. Bring to a boil, then reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20 minutes. Turn off heat. Let sit, covered, 10 minutes. Remove lid, fluff with a fork. 4. To assemble poke bowls, using a slotted spoon, remove watermelon from marinade. Pour remaining marinade over cooked rice and mix well to combine. Toss marinated watermelon with three quarters of the green onions. Divide rice between bowls. Arrange watermelon, avocado, cabbage, edamame, cucumber, carrot and radish in sections over rice. Drizzle spicy mayo overtop. Sprinkle with remaining green onions and sesame seeds. [ WHAT TO SERVE ] Cono Sur Bicicleta Viognier LCBO 64287, $12.50 This recipe calls for a pairing that is fruit-forward and luscious, with poised acidity. This Chilean Viognier is floral with tropical fruit notes that pair perfectly with the dish’s spicy-sweet elements. Serves 4

YELLOW WATERMELON GAZPACHO

Watermelon is a juicy addition to a cold summer gazpacho—the sweetness from the watermelon balances the acidity from the tomatoes and provides a refreshing respite on a hot summer’s day. Letting the soup chill in the fridge overnight gives the flavours a chance to mingle and ensures the soup is nice and chilled before serving. 1 lb (455 g) yellow heirloom tomatoes, cored and roughly chopped, about 2 tomatoes 1/2 lb (225 g) yellow watermelon, roughly chopped, about 2 cups (500 mL) 1 yellow pepper, deseeded and roughly chopped 1/2 English cucumber, ends trimmed, peeled, and roughly chopped 1/2 sweet onion, peeled and roughly chopped 1 clove garlic, peeled 2 tbsp (30 mL) lemon juice 1 tbsp (15 mL) white wine vinegar 2 tsp (10 mL) kosher salt 1/3 cup (80 mL) good-quality olive oil, plus extra for serving 1/4 cup (60 mL) fresh basil leaves, roughly torn 1. Place chopped tomatoes, watermelon, yellow pepper, cucumber, onion, garlic, lemon juice, white wine vinegar and salt in a blender. Blend, starting on low speed and increasing to high, until mixture is completely smooth. With the blender still

178 FOOD & DRINK SUMMER 2022

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