LCBO Food & Drink Summer 2023

Batch of the Day from page 78

RASPBERRY-LEMON SHRUB There’s something about the activity of berry picking that always yields way too many berries! After you’ve eaten your fill and made pie and jam, turn the rest into a shrub syrup you can enjoy in the months to come. It makes a refreshing and delicious base for non-alcoholic drinks (just add soda and garnish with herbs and lemon) or cocktails (think vodka or gin). The syrup will be heavy on the vinegar when it’s freshly made but will mellow over time in the fridge. Don’t worry if the syrup separates; just give it a shake before using. This method also works well with freshly picked, hulled strawberries. 6 cups (1.5 L) raspberries, about 720 g 4 long strips organic lemon zest, removed with a vegetable peeler 3 cups (750 mL) sugar 4 1/2 cups (1.125 L) apple cider vinegar 1. Combine raspberries, lemon zest and sugar in a large mixing bowl. Use a muddler or potato masher to crush berries. Cover bowl and let stand for 30 minutes, or until sugar has fully dissolved. Add vinegar and stir until well combined. Let stand at room temperature for 24 hours to infuse. Fine-strain mixture into clean jars or bottles, pressing down on solids to extract every bit of juice. Cover, label with date and refrigerate for up to 1 year. Note: the BEET LATKES WITH LABNEH & DUKKAH If you’re a fan of potato latkes, these purple patties will seem deliciously familiar! Their sweet, earthy flavour shines through, and tangy labneh and spiced hazelnut dukkah make the dish extra special. These fritters can be made smaller for an elegant hors d’oeuvre. And to turn them into a vegetarian main course, smear a toasted sesame-seed bun with labneh, layer in two latkes and top with a handful of greens. 1 tbsp (15 mL) cumin seeds 1 tbsp (15 mL) fennel seeds 2 tbsp (30 mL) sesame seeds 1/2 cup (125 mL) toasted hazelnuts (10 minutes at 350°F/177°C), skins removed 2 tsp (10 mL) dried oregano 1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) fine sea salt DUKKAH 2 tbsp (30 mL) coriander seeds flavour will mellow over time. Makes about 7 cups (1.75 L)

absorbed into dry ingredients. Cover and refrigerate until you can easily break crum ble up into small and large clumps, at least 30 minutes. 4. Place rack in lower third of oven. Preheat to 425°F (218°C). 5. Remove pastry from fridge and allow it to warm up enough to be pliable (up to 10 min utes). Roll out on a floured surface until it’s large enough to fit into a 9-inch (23-cm) pie plate with a 1-inch (2.5‑cm) overhang. Trim pastry as needed, roll edge under and crimp as desired. Place in freezer until solid (about 15 minutes). 6. Dock pastry all over with a fork. Line with parchment and weigh down with pastry weights or dried beans. Bake in lower third of oven until edges are lightly golden, about 18 minutes. Remove parchment and weights. Bake until bottom is set, 3 to 5 minutes more. Use a fork to compress any bubbles that may have formed. Remove from oven, wait 3 min utes then brush warm crust with egg white to seal. Cool completely before filling. 7. Reduce oven to 375°F (191°C) and place a rimmed baking sheet lined with foil in bottom third of oven. 8. For the filling, combine raspberries, lemon juice, sugar and salt in a large mixing bowl. Toss gently to combine. Let stand until sugar has dissolved and berries are evenly juicy, about 30 minutes. Strain juices into a small saucepan and bring to a boil over medium-low heat. Simmer until thickened and reduced to no more than 1/4 cup (60 mL). Set aside. Add tapioca to raspberries and gently toss to com bine. Set aside. 9. Transfer raspberries to crust and drizzle reduced juices overtop. Sprinkle with topping. Place on preheated baking sheet and bake until crumble is deeply golden, about 45 min utes. Cover loosely with foil and continue baking until raspberry juices are bubbling, 20 to 30 minutes more. Remove from oven and transfer to a cooling rack. Cool completely, ideally overnight, to set before serving. Serves 8 WHAT TO SERVE Viticoltori Acquesi Brachetto d’Acqui DOCG LCBO 375667, $15.10 This low-alcohol option is a gem of an Italian red bubbly. Its sweet palate and aromatic notes of spice, red berry, candied citrus, honey and exotic fruit will harmonize with the dessert.

RASPBERRY CRUMBLE PIE This lightly sweetened pie is all about the floral flavour of fresh raspberries with a little help from oats, hazelnuts and cardamom in the crumble topping. Use firm-ripe berries for the best set, and though it’s hard to resist eating warm from the oven, the pie will cut cleanest if you make it the day before you serve it. PASTRY 1/4 cup (60 mL) ice water 1 tbsp (15 mL) apple cider vinegar 1 1/4 cups (310 mL) all-purpose flour, 165 g 1/2 tsp (2 mL) sugar 1/4 tsp (1 mL) fine sea salt 1/2 cup (125 mL) unsalted butter, cold, cut into cubes 1 egg white, lightly beaten 1/4 cup (60 mL) old-fashioned rolled oats 1/4 cup (60 mL) packed light brown sugar 2 tbsp (30 mL) sugar 1/4 tsp (1 mL) fine sea salt 1 1/2 tsp (7 mL) ground cardamom 1/3 cup (80 mL) unsalted butter, melted, cooled FILLING 7 cups (1.75 L) raspberries, about 840 g 1 tbsp (15 mL) fresh lemon juice 1/4 cup (60 mL) sugar Pinch salt 1/4 cup (60 mL) tapioca starch 1. For the pastry, combine water and vinegar in a liquid measuring cup and add a few ice cubes. Keep in the fridge until ready to use. 2. Combine flour, sugar and salt in a medium bowl. Add butter and work with your fingers, pressing all the butter cubes flat until they are incorporated into the flour as large and small pieces. Drizzle in enough ice water mixture, stirring with a fork to start then with your fingers, to just bring dough together into a ball—do not overwork! Wrap dough in plastic and flatten into a disc. Refrigerate at least 30 minutes and up to 3 days. 3. For the topping, combine flour, hazelnuts, oats, sugars, salt and cardamom in a medium bowl. Drizzle in butter and stir with a fork until TOPPING 2/3 cup (150 mL) all-purpose flour 1/3 cup (80 mL) skinned hazelnuts, coarsely chopped

150 FOOD & DRINK SUMMER 2023