LCBO Food & Drink Summer 2022

1. For the melon vinaigrette, combine chopped honeydew melon, lemon juice, Dijon, chili flakes and salt in blender. Blend until smooth. With motor running, drizzle in oil until dressing is well combined. 2. For the ribbon salad, thinly slice honeydew melon on a mandoline; it should be paper thin. Thinly slice cucumber lengthwise on mandoline. Place honeydew and cucumber ribbons in a medium-size bowl. Drizzle with 3/4 of the melon vinaigrette. Mix well to combine. Salad should be plated immediately so ribbons don’t become soggy. artfully folding them over one another. Slice burrata in half, tear pieces and place overtop of cucumber and melon ribbons. Spoon over remaining dressing. Scatter with pecans and tarragon leaves. Sprinkle with extra chili flakes, if desired. 3. Place cucumber and melon ribbons on a large platter, Germany’s Mosel region is home to some of the finest Rieslings. This wine’s vibrancy mingles with the salad’s freshness, while its lively acidity slices through the creamy Burrata cheese and balances the dish. MACERATED MELON PAVLOVA Instead of topping pavlova with classic stone fruit or in-season berries, this pavlova features a mix of ripe-and-ready seasonal melon—with plenty of whipped cream, of course. Macerating the melon in sugar and lime juice helps bring out the best of its sweet flavours and floral notes. Serves 4 [ WHAT TO SERVE ] Deinhard Green Label Riesling Mosel LCBO 8094, $12.85

whites, cream of tartar and kosher salt, whisk on medium speed until foamy. With the mixer still running, slowly drizzle in sugar. When all sugar has been added, increase speed to high and whip until stiff peaks form, about 3 minutes. Fold in lime juice and cornstarch. 3. Gently dollop meringue onto circle drawn on the parchment paper. Make a slight indent in the middle of the pavlova to create a nest-like shape. An offset spatula helps make pretty swirls in the meringue. 4. Place meringue on middle rack of oven and immediately drop temperature to 250°F (121°C). Bake for 1 1/2 hours, until meringue is dry to the touch. Turn off oven, crack oven door slightly and let cool completely, about 2 hours or overnight.

zest and juice in a large bowl. Toss to combine. Cover and place in fridge to macerate, at least 1 hour and up to overnight. 6. For the whipped cream, whip cream with sugar and vanilla extract until soft peaks form. To serve, dollop whipped cream overtop of pavlova. Using a slotted spoon, scoop melon on top of whipped cream. Serve immediately so meringue remains crisp and chewy. [ WHAT TO SERVE ] Pelee Island Late Harvest Vidal VQA LCBO 594184, $13.95 This late harvest Vidal has the right amount of sweetness, forward fruit and bright acidity, making it an excellent match for all of the elements in the recipe. Serves 8

1 cup (250 mL) superfine sugar 2 tsp (10 mL) lime juice 2 tsp (10 mL) cornstarch MACERATED MELON 2 cups (500mL) canary melon, cut into spears or 1/2 -inch (1-cm) cubes 2 cups (500 mL) honeydew, cut into spears or 1/2 -inch (1-cm) cubes 2 tbsp (30 mL) superfine sugar 2 tsp (10 mL) lime zest 2 tbsp (30 mL) lime juice WHIPPED CREAM 1 1/2 cups (375 mL) 35% whipping cream 2 tbsp (30 mL) superfine sugar 1 tsp (5 mL) vanilla extract 1. For the pavlova, preheat oven to 350°F (177°C). Trace an 8-inch (20-cm) circle onto a piece of parchment paper. Line baking sheet with parchment paper, ink side down.

PAVLOVA 5 large egg whites 1/4 tsp (1 mL) cream of tartar 1/4 tsp (1 mL) kosher salt

2. In the bowl of a stand mixer fitted with whisk, combine egg

5. For the macerated melon, combine melon, sugar, lime

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