LCBO Food & Drink Summer 2023

Safe campfire tips to remember Going camping?

LATKES 1 small onion 2 lbs (905 g) beets, trimmed, peeled 1 egg, beaten 1/4 cup (60 mL) semolina 2 tbsp (30 mL) cornstarch 1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) fine sea salt Freshly ground pepper to taste Canola oil for frying 1 cup (250 mL) labneh 1/4 cup (60 mL) torn mint or cilantro leaves 1. For the dukkah, combine coriander, cumin, fennel and sesame seeds in a small frying pan over medium heat. Toast, stirring often, until fragrant, 2 to 3 minutes. Transfer to a food pro cessor with hazelnuts, oregano and salt. Pulse until nuts are roughly chopped and ingredients are combined—be careful not to overmix. Let cool. Transfer to an airtight container. Refriger ate for up to 6 months. 2. To make latkes, using shredding blade on a food processor or large holes on a box grater, grate onion. Scrape onion into a strainer and use your hands to squeeze out all the liquid you can. Set aside. 3. Grate beets in same way, trying to make threads as long as possible. Pat off excess mois ture with paper towel. In a large mixing bowl, combine beets, onion, egg, semolina, cornstarch and salt. Season generously with pepper. 4. Heat a large cast-iron skillet on medium heat. Add enough oil to coat bottom gener ously. Scoop out a scant 1/2 cup (125 mL) latke mixture and sprinkle into pan in a pile about 3 inches (8 cm) in diameter. Use back of a spatula to compress and shape beet mixture into a patty. Repeat, making as many patties as your pan will comfortably hold, adding more oil as needed. Fry until latkes are crisp on both sides and cooked through, about 3 minutes per side. Place cooked latkes on a cooling rack set over a baking sheet. Keep warm in a 250°F (121°C) oven while you make the others. Repeat process until latke mixture is used up. 5. Serve latkes with a smear of labneh, a sprin kle of dukkah and herbs. Makes 12 latkes WHAT TO SERVE Louis Jadot Bourgogne Pinot Noir AOC VINTAGES ESSENTIALS 162073, $30.95 When added to a dish, oregano gives it an affinity for red wine. This Burgundy’s fruit, earthy tones and light-bodied elegance complement the plate, while the wine’s acidity completes the pairing.

Keep your fire small.

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PICKLED RAW BEETS Pickling summer produce does not have to be an ordeal! Slicing beets super thin and letting them soften in salt before packing in a spiced brine is a quick way to create a condiment that’s great for amping up a cheese plate, salad or sandwich. Golden beets make beautiful pick les, but you need to preserve them separately from red beets to maintain their vibrant colour. 2 1/2 lbs (1.13 kg) small to medium red or golden beets 4 tsp (20 mL) Diamond Crystal kosher salt or 1 tbsp (15 mL) fine sea salt 6 sprigs Italian parsley 1/2 small red onion, sliced 1 1/2 cups (375 mL) white wine vinegar 1/2 to 1 fresh Thai chili, halved lengthwise (optional—depending on spice tolerance) 1/2 tsp (2 mL) black peppercorns 1 tbsp (15 mL) coriander seed 10 whole allspice berries 2 bay leaves 1. Scrub, trim and peel beets. Using a man doline or sharp knife, slice beets into very thin rounds. Place beets in a bowl and toss with salt. Let stand until beets have softened slightly, about 30 minutes. 2. Pack beets and any juices into glass jars (3 x 500 mL or 2 x 750 mL or 1 L + 500 mL), tuck ing the parsley in along the side of the glass and adding slices of onion between the layers. 3. Combine vinegar, water, sugar, chili (if using), peppercorns, coriander, allspice and bay leaves in a medium pot and bring to a boil, stirring until sugar is dissolved. Pour hot mixture over beets and onions (dividing whole spices between jars). Press a piece of plastic wrap into the top of each jar to ensure beets are fully submerged (or use fermenting weights if you have them). Cool completely then cover jars and refrigerate for at least 2 days and up to 1 month. Makes 1.5 L 3/4 cup (175 mL) water 1/3 cup (80 mL) sugar

Build on bare soil or exposed rock. Shelter your fire from the wind. Keep your fire at least 3 metres from

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the forest, overhanging branches or flammable materials. Keep water and tools on hand to control the fire. Extinguish fire promptly. Soak with water, stir ashes using stick or shovel, soak again. Don’t have a child tend the fire. Always have an adult tending it.

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ontario.ca/fireprevention

Paid for by the Government of Ontario

FOOD & DRINK SUMMER 2023 151