LCBO Food & Drink Summer 2023

RECIPES WITH WINE, BEER AND SPIRIT PAIRINGS BY THE LCBO’S CUSTOMER ENGAGEMENT GROUP.

Slow and Low from page 113

enough sparkling lemonade (up to 7 oz) into each glass to come no more than 3/4 inch (2 cm) from top. Carefully stir each drink well—a bar spoon is ideal for this task. Garnish with lemon wheels and add stirring stick, if using. Serve immediately. Makes 4 drinks FROZEN SBAGLIATO The trendy Sbagliato—Negroni’s sparkling cousin—is easily transformed into an icy blender drink with the help of citrus juices and simple syrup. Pink Prosecco brings red berry flavours to the table, but regular Prosecco works well, too. It’s ice-free, which keeps the blender from making too much of a racket during the cocktail hour.

for 20 minutes. Arrange cauliflower nicely and continue to cook covered, without stirring, until cauliflower is soft, 15 to 20 minutes more. (If pan seems dry before cauliflower is done, add a splash of water.) 5. Serve warm or at room temperature sprin kled with almonds and parsley. Serves 4 to 6 WHAT TO SERVE Banfi Principessa Gavia Gavi DOCG VINTAGES ESSENTIALS 250696, $19.95 Gavi’s refreshingly crisp acidity will slice through the dish’s rich texture, while the wine’s herbal notes match and complement its fresh flavours.

BRAISED CAULIFLOWER WITH PEPPERS, SAFFRON & ALMONDS Inspired by the flavours of paella, this dish slow-cooks cauliflower in a fragrant mixture of garlic, peppers, tomato and saffron. Parsley gives it a hit of freshness, while almonds lend their crunch. If you don’t have a 12-inch (30-cm) frying pan, use a large pot, though cooking times will likely be a bit longer. 3/4 lb (340 g) ripe tomatoes, cored 3 tbsp (45 mL) extra virgin olive oil 2 small onions, about 8 oz (225 g) total, thinly sliced 1 medium red pepper, about 8 oz (225 g), cut into thin strips 3 cloves garlic, thinly sliced 1 tsp (5 mL) fennel seeds, roughly ground 1 tsp (5 mL) smoked paprika 1 medium head cauliflower, about 1 1/2 lbs (680 g) trimmed weight, cut into large florets Salt and freshly ground pepper to taste 1/4 cup (60 mL) coarsely chopped roasted almonds Roughly chopped parsley 1. Combine saffron and hot water in a coffee mug. Set aside. 2. Halve tomatoes crosswise. Scoop seeds into a sieve placed over a medium mixing bowl. Press on seeds to extract juice. Discard seeds or save for vegetable stock. On large holes of a box grater, grate tomato flesh into bowl with juices. Discard skins or save for vegetable stock. Set aside. 3. In a 12-inch (30-cm) frying pan, heat oil over medium heat. Add onions and peppers. Cook, stirring, until peppers still have just a little bite, about 20 minutes. Add garlic. Cook 2 minutes. Add fennel and paprika. Cook 30 seconds. Add tomato mixture. Cook, stirring occasion ally, until thickened, 2 to 3 minutes. Stir in cauliflower and add saffron tea. Season with salt and pepper. 4. Raise heat to medium-high. When it comes to a boil, cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, Large pinch saffron 1/2 cup (125 mL) hot water

Inside Scoop from page 19

3 oz rosé Prosecco 2 oz Campari (LCBO 277954, $34.95) 2 oz sweet vermouth 3 oz fresh orange juice 1/2 oz fresh lemon juice 1/2 oz Simple Syrup (recipe follows) 3 oz ice water Small orange wedges to garnish

BEER SLUSHIE Beer is turned into granita then combined with sparkling lemonade for a refreshing, low-­ alcohol drink. Be careful to tip the glass slowly to your lips to avoid an avalanche, especially for the first few sips. (The ice crystals are too big for most straws, so these are out of the question.) A stir stick helps keep the drink uniform and can be MacGyvered by trimming a wide bamboo skewer to fit your glass.

1. Pour Prosecco, Campari, vermouth, orange juice, lemon juice and simple syrup into an airtight container. Cover and freeze overnight and up to 3 days. 2. Before serving, place two 8- to 10-oz lowball glasses in freezer for at least 30 minutes. 3. Scrape drink mixture into blender and add ice water. Blend until smooth, stopping and scraping down blender, if necessary. Divide among chilled glasses with spoon. Garnish with orange wedges and serve immediately with straws, preferably reusable (but not metal) or

1 can (473 mL) pilsner or wheat beer 28 oz sparkling lemonade, preferably San Pellegrino, chilled Lemon wheels to garnish 4 stir sticks (optional)

1. Pour beer into an 8- to 9-inch (20- to 23-cm) square nonreactive baking dish and place in freezer. After 1 hour, stir, scrape and mash with a fork to prevent large ice crystals from forming. Stir, scrape and mash every 30 min utes until dry and fluffy, about 1 1/2 hours more. Cover tightly with plastic wrap and freeze up to 5 days. 2. At least 30 minutes before serving, place four 12- to 14-oz highball glasses in freezer. 3. To serve, fluff granita with a fork. Fill each glass about two thirds full with granita. Pour

biodegradable. Makes 2 drinks

SIMPLE SYRUP Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) sugar until dissolved. Pour into jar and let cool. If storing, cover and refriger ate for up to 1 month.

Makes 1 1/2 cups (375 mL)

FOOD & DRINK SUMMER 2023 135