LCBO Food & Drink Summer 2024

SUMMER 2024

COMPLIMENTS OF

CHECK“ SUMMER NIGHTS IN STOCKHOLM ” OFF YOUR BUCKET LIST

GET TO SWEDEN SOONER. Plus, pay zero carrier surcharges on flights redeemed with Aeroplan. † 40 , 000 pts ± EARN UP TO ± Offer ends September 4, 2024.

† Carrier Surcharges are part of Air Transportation Charges (also referenced as YQ, YR, Q surcharges) and are charged by airlines to partially offset unpredictable operating costs and certain fare premiums for peak travel periods. Excludes taxes and non-airline charges and fees.

Apply for the TD ® AEROPLAN ® VISA INFINITE * CARD.

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± Conditions apply. Limited-time offer.

Hey You, I’m the kind of wine you can take home to mom.

Meet your match at pleasuretomeetyou.ca

Look for the VQA symbol. Your assurance of 100% locally-grown grapes.

Must be legal drinking age.

SUMMER 2024 Contents

Features 70 FRESH TAKES From dogs to sundaes, recipes and tips to glorify summer staples. BY ERIC VELLEND AND LINDSAY GUSCOTT 76 OUTDOOR PURSUITS Tips and cocktails that will make alfresco entertaining a breeze. BY CHARLENE ROOKE AND CHRISTINE SISMONDO 82 HOT SUMMER BITES When the mercury is rising, try this lighter menu for a hot summer night dinner party. BY IRENE MATYS 88 SUMMER BLOCKBUSTERS The experts’ predictions are in: these are the drinks of the summer! BY CHARLENE ROOKE

70

SUMMER 2024

ON THE COVER Danish Hot Dog, page 132

76

COMPLIMENTS OF

Photography by Maya Visnyei

PHOTOGRAPHY BY MAYA VISNYEI

FOOD & DRINK SUMMER 2024 5

CONTENTS

33

Departments

In Every Issue

33

SPIRITS Pops of Flavour Gin is the special ingredient in these unique grown-up popsicles. BY CAROL DUDAR

Editor’s Notes

12

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

17

39

BASICS Make It Easy

Recipe Index

134

Super-simple apps and drink ideas for casual entertaining. BY VICTORIA WALSH

136

BARTENDER’S DAY OFF

Playing Favourites Collingwood native Cassie MacKell shares her top picks for dining and drinking up north this summer. BY JESSICA HURAS

47

SEASONAL Garden Variety

Transform the humble zucchini into four delectable summer dishes. BY MICHELLE LUCAS LARVING FLAVOURS Give it a Swirl Flavoured wines add versatility to your summer bars and coolers. BY DOUG WALLACE

55

63

TWISTS Shaking Up Dessert Sweet treats take their

inspiration—and flavours— from your favourite cocktails. BY MICHELLE RABIN

95

DINNER FOR ONE Solo Suppers

107

47

Singular sensations—quick and delicious single-serve dinners. BY ERIC VELLEND

101

WINE All Play Rosé

Forget big reds—rosé can be fabulous with meats off the grill. BY JESSE VALLINS

107 BEER

Chill Out Beer meets ice—from slushies to floats and more. BY CHRISTOPHER ST. ONGE TRENDS Heat Wave Turn up the temperature—spicy heat enhances everything!

115

BY JESSICA HURAS & CHRISTINA FRANTZIS

PHOTOGRAPHY BY MAYA VISNYEI (TOP AND BOTTOM RIGHT); ROB FIOCCA (BOTTOM LEFT)

6 FOOD & DRINK SUMMER 2024

SAVOR RESPONSIBLY. STOLI Vodka. 40% Alc./Vol. (80 proof). 100% Grain Neutral Spirits. US Distributor: Stoli Group USA, LLC, New York, NY and Global Distributor: S.P.I. Spirits (Cyprus) Limited, The Republic of Cyprus. © 2024. All rights reserved. STOLI and all other marks are trademarks or registered trademarks of their respective owners.

Please drink responsibly

KNOW YOUR SPUDS

SUMMER 2024

Chief Marketing and Digital Officer, LCBO Vanda Provato

The best potato varieties, tips and recipes.

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Jessica Huras, Victoria Walsh

Publication Coordinator Jessie O’Donnell Publication Assistant Piper MacFadyen

ART Creative Director Cathy Cicchini Contributing Art Director David Taylor

Senior Designers Emilie Simpson, Rose Pereira Graphic Production Pat Turbach

CONTRIBUTORS James Chatto, Catherine Doherty, Carol Dudar, Rob Fiocca, Christina Frantzis, Lindsay Guscott, Katie Hayden, Darren Kemper, Michelle Lucas‑Larving, Catherine MacFadyen, Irene Matys, Andrea McCrindle, Kris Osborne, Michelle Rabin, Christine Sismondo, Michele Sponagle, Christopher St. Onge, James Tse, Jesse Vallins, Maya Visnyei, Doug Wallace PRODUCTION Senior Manager Andrew Lawson Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

SALES Publisher Leslie Bolter

COMING NEXT

Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

Look for the products featured in this issue in LCBO stores and online at LCBO.com.

AVAILABLE SEPTEMBER 4

ISSUE

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.com, or call toll-free 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 31, Number 5. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Prices are subject to change without notice. Cette publication est également disponible en français.

A PINCH OF SPICE Pumpkin spice enhances everything from cocktails to burgers.

EASY AS PIE A primer on crusts and fillings for both sweet and savoury pies.

8 FOOD & DRINK SUMMER 2024

Sip into local. Sip into

SAVE $2 Sandbanks Rosé June 24 – July 21, 2024

Please enjoy responsibly.

LCBO NOTES

From our President & CEO

Dear Friends, We’ve looked forward to summer all year long and now that it’s here, let’s make the most of every beautiful day and every long weekend! Whatever your entertaining plans, from a Canada Day barbecue or a formal wedding, to the most casual and spontaneous get-together, the LCBO is a great place to start. We have a bumper crop of new products geared to any kind of occasion, with many of them designed to make summertime living a little bit easier, including an amazing variety of ready-to-drink options and party favourites in convenient sizes and formats. And with so many events and celebrations taking place at this time of year, we can also help you find a perfectly curated gift—and package it handsomely too. Summer means that Pride season is in full swing, with cele brations at different times in many parts of the province. The LCBO is honoured to be an official sponsor of Pride Toronto, Ottawa Capital Pride, London Pride and North Bay Pride—and to celebrate and recognize 2SLGBTQI+ communities across Ontario, all year round. Part of that involves rounding up products from Good Partners who give back to the community in meaningful ways, and also fundraising through our Love Pairs with Everything campaign. To date we have raised over $6 million for the 2SLGBTQI+ community, thanks to the generous support of our customers and employees. That’s just one of the many initiatives that are part of the LCBO’s Spirit of Sustainability (SoS) platform. Since 2019, we have been committed to creating a more sustainable Ontario, using our influence and resources to do good and harnessing the power of our people and partners. Earlier this summer, we launched “Good News,” a quarterly newsletter dedicated to sharing the impact SoS is having on the community and featuring reports of the donations made in each quarter, charitable partner highlights, in-store fundraising campaign achievements and new initiatives. It’s a very uplifting read and you can find it at LCBO.com/sustainability. Talking of good reads, Food & Drink is another way we like to contribute to summertime in Ontario—and I hope you enjoy all the wonderful recipes, product news and inspired entertaining ideas in these pages. Like summer itself, this issue is well worth waiting for.

GEORGE SOLEAS President & CEO, LCBO

For information related to collective bargaining negotiations between LCBO and OPSEU, visit: lcbonegotiations.com.

PORTRAIT BY CARLYLE ROUTH

10 FOOD & DRINK SUMMER 2024

CHEERS TO GREATNESS

SAVE $ 3 from June 24 – July 21 #30149 | Reg. Price $ 37.95

SAVE $ 2 .50 from June 24 – July 21 #27407 | Reg. Price $ 33.95

SAVE $ 3 from June 24 – July 21 #21437 | Reg. Price $ 50.85

BONUS 99 POINTS from June 24 – July 21 #519298 | Reg. Price $ 36.95

From June 24 – July 21, 2024. Aeroplan offers in effect June 24 – July 21, 2024. Visit LCBO.com/aeroplan for full terms and conditions. @Aeroplan is a registered trademark of Aeroplan Inc., used under license. @The Air Canada maple leaf logo is a registered trademark of Air Canada, used under license. Please enjoy responsibly.

EDITOR’S NOTES

Take It Easy

That’s the motto this time of year. Get out there and enjoy those precious hot sunny days and cooler evenings around the fire, but don’t make it complicated. When it comes time for a bite to eat or choosing the perfect refreshment, keep it simple—but with a Food & Drink twist, of course! For inspiration, start with “Fresh Takes” on page 70. Here we have pulled together some of our favourite summer staples—think hot dogs, corn, pizza and ice cream—and offer up several ideas, tips and hacks, plus a few super easy recipes, to elevate those essentials from simple to spectacular. If impromptu summer cocktail hours are your jam, check out the easiest apps ever (made from items you likely already have in your pantry) paired with light drinks and cocktails that are a breeze to pull together—or make them ahead and just pour and serve. You’ll find those ideas starting on page 39. Are you part of a group that gets together regularly for dinner parties? Our “Hot Summer Bites” menu on page 82 is just the thing for the dog days of summer, when it’s way too hot to cook. It’s a lighter menu full of flavour that can be mostly made ahead and served at room temperature. In that same vein, no-fuss drinks are the order of the day and fruit-flavoured wines come in particularly handy at this time of year. Take a look at the broad assortment on offer at the LCBO (page 55) and give them a try: their convenience and fresh flavours are perfectly suited to the season. Seasonal treats are abundant at this time of year and can easily be transformed into showstoppers for when ever the mood or occasion arises. We all love the simple

who arrives every summer bearing armfuls of zucchini, “Garden Variety” on page 47 transforms it into four delectable summer dishes—including a breakfast loaf that tops the humble loafs of my youth (sorry mom!). Whether it be food or drink—or both— we hope you find something in this issue that will make your outdoor relaxing and entertaining that much more enjoyable. Have a great summer!

pleasure of an ice pop, but what about a gin pop? You’ll find three adults-only recipes starting on page 33 that make for a cool welcome for your guests. If beer is more your thing, beer meets ice in several slushy cocktails that (with a little prep) can be whipped up in minutes (page 107). And if you’ve got a friend or neighbour

COMING SOON Watch for the next issue of Food & Drink . Our Autumn issue will be in stores and online Wednesday, September 4.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

12 FOOD & DRINK SUMMER 2024

ADVERTISING FEATURE

Take a virtual summer road trip to explore premium wines from the American West. In the Washington interior, rich Columbia Valley river soils yield supple Cabernet Sauvignon with red and black berry notes. Take the scenic route to northern California, where coastal influence creates luxuriant Pinot Noir, Cabernet Sauvignon and Chardonnay. Dip into the cooler Central Coast for smooth, full-bodied wines, and venture south and inland for sun-soaked, juicy reds. Go west with your wine choices this summer! GO WEST Wine from Washington and California

NEW

Learn more about Washington and California wines.

[Sonoma/North Coast, California] Francis Coppola Diamond Collection Chardonnay 708305 | 750 mL | 6 g/L Reg. $24.95 Save $2.00 | Now $22.95 Buttery spice meets tree fruit and grilled tropical fruit in a vibrant pairing for barbecued chicken.

[Columbia Valley, [Washington]

[Monterey/Central Coast, California] La Crema Monterey Pinot Noir 367896 | 750 mL | 3 g/L Reg. $34.95 Save $3.00 | Now $31.95 Earthy tobacco spice lifts raspberry and rhubarb to fresh heights. Savour it with paté or charcuterie.

Chateau Ste. Michelle Cabernet Sauvignon 269357 | 750 mL | 4 g/L Reg. $22.95 | 100 Aeroplan pts From Washington’s oldest winery, ripe berries, pepper and dried herb notes sing with mushroom risotto.

NEW

[Washington] Wines of Substance Cabernet Sauvignon 419770 | 750 mL | 3 g/L Reg. $24.95 Save $2.00 | Now $22.95 Wine guru Charles Smith sources grapes statewide, creating cassis and cedar flavours to accent braised beef short ribs.

[Sonoma/North Coast, California] Rodney Strong Sonoma County Cabernet Sauvignon 226944 | 750 mL | 5 g/L Reg. $29.95 Save $3.00 | Now $26.95 This refined wine showcases dried fruit, vanilla and toast notes. Try it with roasted herbed lamb.

[Monterey/Central Coast, California] La Crema Monterey Chardonnay 158683 | 750 mL | 2 g/L Reg. $29.95 Save $2.00 | Now $27.95 Lush with white peach, lime and melon, crisp minerality makes this wine lovely with lobster or shrimp.

[California] Tribute Cabernet Sauvignon 20807 | 750 mL | 6 g/L Reg. $20.00 Save $2.00 | Now $18.00 Packed with aromas of dark fruit and vanilla,

[California] Bread & Butter Pinot Noir 13686 | 750 mL | 7 g/L Reg. $20.05 Save $2.00 | Now $18.05 This plummy, easygoing red with toast and nuts finishes silky. It's ideal with grilled salmon.

[California] Stave & Steel

Bourbon Barrel Aged Cabernet Sauvignon 541946 | 750 mL | 3 g/L Reg. $21.00 Save $3.00 | Now $18.00 Rich California red meets Bourbon-soaked barrels from Kentucky in this decadent pairing for grilled steak.

this vivacious Cali Cab enhances any cheese board.

[California] Slow Press Cabernet Sauvignon 15760 | 750 mL | 5 g/L Reg. $19.00 | 150 Aeroplan pts Fruit from three key California regions creates depth to partner with portobello mushroom burgers.

[California] CK Mondavi Cabernet Sauvignon 22296 | 750 mL | 7 g/L Reg. $13.95 Save $1.00 | Now $12.95 50 Aeroplan pts Full-bodied and fruity, this classic elevates beef burgers with crispy frites to a heavenly pairing.

[California] Franzia

Cabernet Sauvignon 27386 | 3000 mL | 10 g/L Reg. $40.05 Save $3.00 | Now $37.05 Thanks to pioneering freshness-preserving techniques, enjoy with barbecued ribs and other summer feasts for up to six weeks.

Featured products are available at select LCBO stores. Prices subject to change without notice. Price offers in effect from July 21 to August 18, 2024. Aeroplan offers in effect July 21 to August 17, 2024. Visit LCBO.com/aeroplan for full terms and conditions. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license. ®The Air Canada maple leaf logo is a registered trademark of Air Canada, used under license.

40361

The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND Inside Scoop

Take a seat, Espresso Martini, there’s a new coffee-based cocktail in town! Far more suited to summer, the Espresso & Tonic (p. 131) is a beguiling blend of whisky, espresso and tonic water with a splash of orange juice in an ice-filled glass. It’s perfect for a backyard brunch, served with a plate of biscotti for nibbling. Espresso &Tonic DRINK OF THE SEASON

PHOTOGRAPHY BY DARREN KEMPER; FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY CATHERINE MacFADYEN

FOOD & DRINK SUMMER 2024 17

INSIDE SCOOP

WHAT’S FOR DINNER? Salad Daze No backyard buffet is complete without a bowl of potato salad. By mixing up the spud, dressing, add-ins and flavourings, you never have to serve the same salad twice. Here are a few ideas to get you started.

RED SKIN POTATOES + SOUR CREAM, LEMON JUICE + RED ONION + DILL

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YUKON GOLD POTATOES + MAYO + PICKLES, CELERY, SHALLOT, EGGS + PARSLEY

LOW & NO Bubbly Personality

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Whether you want to make a buzz-free toast or whip up some Virgin Mimosas, we’ve got a pair of de-alcoholized sparkling wines for all your summer needs.

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MINI YELLOW POTATOES + RANCH DRESSING + CORN, BACON BITS, GREEN ONIONS + CILANTRO

Henkell Dealcoholized Sparkling Wine LCBO 19251, $11.95

From Germany’s venerable producer, this sparkler has notes of honey and apples with a fine mousse.

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Luna de Murviedro Dealcoholized Sparkling Rosé LCBO 28153, $9.95 This pale Spanish wine is fresh and fruity with creamy bubbles. Try it in our Blackberry & Mint Rosé Cooler (p. 129).

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FINGERLING POTATOES + DIJON VINAIGRETTE + CARAMELIZED ONIONS + TARRAGON

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KERNEL OF TRUTH If you don’t feel comfortable using a knife to strip corn kernels from the cob, then you might want to invest in an Oxo Good Grips Corn Prep Peeler ($11.99, amazon.ca). The handy tool is easy to use, has a comfortable handle and will make quick work of corn cobs for salads, chowders and relishes.

18 FOOD & DRINK SUMMER 2024

SUMMER’S FAVOURITE DUO

TORRES 10 &Cola

PLEASE ENJOY RESPONSIBLY.

INSIDE SCOOP

THE BLUEPRINT The Julep Family

Most commonly associated with the Kentucky Derby, the Mint Julep is just bourbon, simple syrup, fresh mint and lots of crushed ice. It’s the perfect summer sipper, and its basic formula—2 oz spirit, 1/4 oz sweetener and a bouquet of mint—is easy to riff on. Since it involves some technique, it’s best to refer to our Mint Julep recipe (p. 130) before you take on this classic cocktail or any of its siblings.

Marinating 101 To marinate or not to marinate? That is the griller’s question. To help you with the ins and outs, we’ve put together some FAQs. What makes a good marinade? Oil is important for coating the protein and transmitting flavours. Salt or salty condiments like soy sauce will pre-season. Acids bring brightness in small quantities, but too much will “cook” the protein. Anything sweet should be mini mized, to avoid burning. Does marinating tenderize meat? The short answer: not really. Since marinades don’t penetrate too deeply, compounds that tender ize proteins can’t get beyond the surface. One notable exception is Korean-style short ribs, which are thin enough to be tenderized by the enzymes in Asian pears. How long should I marinate? Marinate for at least 1 hour and up to 24 hours—any longer and the meat can toughen and dry out. The sweet spot is around 12 hours, though delicate seafood only needs around 2 hours. Can I marinate vegetables? Vegetables are best marinated after grilling, preferably right when they come off the grill and are more open to absorbing flavours.

THYME

MINT

ROSEMARY

TARRAGON

JULEP/ HERB

SWEETENER

SPIRIT

MINT

Bourbon

Simple syrup

THYME

Aged rum

Ginger syrup

TIP For a whiff of smoke and a dramatic presentation, throw hearty herbs like rosemary and thyme on the grill until lightly charred before garnishing your Julep.

ROSEMARY

Scotch

Honey syrup

TARRAGON

Calvados

Maple syrup

Find our recipe for Espresso & Herb Marinade for Beef (above) at LCBO.com/fdsummer24

Find syrup recipes on p. 130.

20 FOOD & DRINK SUMMER 2024

Always An

ChoiCe ™

KIm CRAWFORD

SAUVIGNON BLANC

New Zealand’s Finest ™

savour

Please enjoy our wines responsibly.

INSIDE SCOOP

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ENTERTAINING Morning Glory Thanks to the 6-hour time difference, Ontarians will just be getting out of bed when some Olympic competitions start in Paris this summer. It presents an ideal opportunity to have friends over for a French brunch, while you cheer on Team Canada. The Food & Drink archives offer plenty of inspiration. Flip up some cheesy Honey & Curry-Roasted Chicken & Brie Crêpes served with a zippy Honey-Ginger Yogurt Sauce. For a Gallic breakfast sandwich, try our Chipotle Crab on Croissant with radishes and sprouts contrasting the sweet crab with their peppery crunch. And if there are any vegetarians com ing over, this Golden Summer Squash & Corn Quiche celebrates peak-­ season produce and can be made the day before. –Michele Sponagle

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Find these recipes at LCBO.com/fdsummer24

To toast the winners, pour some Mimosas—created at the Ritz Paris in 1925— with Bailly Lapierre Réserve Brut Crémant de Bourgogne ( LCBO 991562, $24.95 ), or Frenchify a Bloody Mary with Grey Goose Vodka ( LCBO 95935, $54.95 ) and a saucisson-cornichon garnish. Oenophiles can sip crisp Moillard Chablis Les Coteaux d’Or ( LCBO 32563, $32.20 ), which would be excellent with any of the above dishes, and beer lovers can crack a Kronenbourg 1664 ( LCBO 36263, 473 mL, $3.30 ), a malty Alsatian lager.

PANTRY RESCUE Finishing Touch

Hiding in plain sight (aka your pantry) are herbs and spices that can take a dish to the next level. Here are a few ideas to give summer fare one last hit of flavour.

DRIED OREGANO Sprinkle on feta, cucumber or tomato salads, grilled chicken or lamb, and cheese pizzas.

CHIPOTLE POWDER Brings its smoky heat to egg salad, devilled eggs, tacos and saucy barbecue chicken or ribs.

FENNEL POLLEN This pricey powder is sublime on fennel and citrus salads, grilled fish or pork, and Italian cured meats.

SUMAC Adds acidity and its berry-like flavour to Middle Eastern fare,

everything from cucum bers to eggplant to lamb.

22 FOOD & DRINK SUMMER 2024

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COMPARE AND SAVE Apartments from $725 /month Townhomes from $1,015 /month Homes from $1,130 /month

For more information on rentals or to order an information package, please contact us at: 1.800.461.4663 | retireelliotlake.com

INSIDE SCOOP

SHOP & EARN

SUMMER DEALS

While shopping at the LCBO, you can earn Aeroplan ® bonus points on every purchase (one point for every $4) plus extra on limited-time promotions. Here are three Canadian-made beverages to help tally up some points. They’ll add vibrant flavours and bright colours to your summer bar, and the offer is good until July 20. For more information, including other offers and how to sign up, visit LCBO.com/aeroplan.

Empress Elderflower Rose Gin LCBO 36440, $51.95 125

Matt & Steve’s Caesar Sippers LCBO 36642, 4 pk, $10.10 50

SEASONAL SIPS Editors’ 6-Pack

Looking for suggestions while perusing the beer shelf? We asked our editors to share their summer faves.

Zywiec LCBO 615211, 500 mL, $3.00

Rally Trail Blazer Golden Ale LCBO 37642, 4 pk, $9.95

SAVE $2 UNTIL JULY 21!

“A pale lager from Poland that’s richer and creamier than the norm, with just the right amount of bitterness on the finish” –Eric Vellend

“This unfiltered ale is a nice change of pace from lagers when you’re craving a refresh ing brew with a more robust flavour” –Jessica Huras Guinness 0 LCBO 33989, 4 pk, $12.95 “This buzz-free stout has the same light bit terness and creamy head as the original, and it’s so refreshing in summer!” –CR Left Field Brewery Ice Cold Beer LCBO 17910, 355 mL, $2.95 “Sunshiny days and chilling in the backyard call for a crisp brewski like this easy drinking, local lager. It’s a perfect sidekick for grilling” –Victoria Walsh

Sandbanks Rosé VQA LCBO 244616, $14.95 40

Stiegl Grapefruit Radler LCBO 334052, 500 mL, $3.80

“This beer-citrus hybrid has refreshing juicy grapefruit, just a hint of malt and only 2.5 per cent alcohol. It’s great served over ice!”

–Charlene Rooke

Bellwoods Jelly King Sour LCBO 14280, 500 mL, $6.50

Aeroplan ® is a registered trademark of Aeroplan Inc., used under license. The Air Canada maple leaf logo ® is a registered trademark of Air Canada, used under license.

“This bracingly tart sour ale is no casual sipper, but it’s dynamite paired with a juicy burger topped with strong cheese” –EV

24 FOOD & DRINK SUMMER 2024

THIS CALLS FOR A TOAST! Aeroplan is turning 40, and like a fine wine, we only get better with age. Keep the celebration going by earning bonus points at the LCBO to put toward your next adventure.

JOIN NOW Scan or visit

Keep earning every day and see how rewarding it is to be an Aeroplan Member.

aircanada.com/join to sign up for free.

® Aeroplan is a registered trademark of Aeroplan Inc., used under licence. ® The Air Canada maple leaf logo is a registered trademark of Air Canada, used under licence. ® Starbucks and the Starbucks logos are registered trademarks of Starbucks Corporation. TM All Journie Rewards, On the Run, Pioneer and Fas Gas trademarks are owned by Parkland Corporation. TM Ultramar is a registered trademark of Valero Energy Inc., used under license. © 2024 Chevron Canada Limited. All rights reserved. CHEVRON and TECHRON are registered trademarks of Chevron Intellectual Property LLC, used under license.

INSIDE SCOOP

GIFTING PREMIER LEAGUE For cottage invitations, august occasions or special gifts, here are three premium bottles to gift this summer. La Crema Monterey Chardonnay VINTAGES ESSENTIALS 158683, $29.95 From the cooler Monterey region, this Chard is on the lighter side for California with notes of quince and subtle oaking. Bring it to a lobster boil. Hidden Bench Estate Organic Pinot Noir VQA VINTAGES 274753, $37.95 An elegant Pinot with floral aromas, cran-raspberry flavours and perfect bal ance. It’s a dreamy red to be enjoyed with rare beef tenderloin. Tarlant Brut Reserve Champagne LCBO 325167, $50.05 It’s hard to beat Tarlant’s quality-to-price ratio for Champagne, and its citrusy flavours and electric acidity are perfect with alfresco oysters.

Arrive in Style To add something extra to an LCBO gift this summer, take note of these colourful accessories. There are gorgeous gift bags, including reusables with slots for two or six bottles. Our new cooler bag will keep ’em cold at a picnic, beach or backyard. Finally, colourful stemless plastic wineglasses will ensure break-free accidents on the patio. Look for these in LCBO stores or online at LCBO.com.

26 FOOD & DRINK SUMMER 2024

INSIDE SCOOP

Trendspotting A roundup of what we’re into this season.

Ground-cherries Ever wondered about these little golden globes? Here’s the scoop on this enchanting fruit. WHAT: A relative of the tomatillo, the ground-cherry grows encased in a papery husk. Only the ripe, yellowy-­ orange fruit is edible; it’s sub tly sweet with a tart tomato-­ meets-pineapple flavour. WHEN: Also called Cape gooseberries or husk cherries, ground-cherries are in season from midsummer to late fall. WHERE: Look for them at gourmet food stores, fruit markets and select grocery stores. They are sold with and without their husks. HOW: Peel their husks back into petal-like shapes and use the fruits as a dramatic edible decoration for desserts or fruit platters. They’re also ter rific in fruit salads and salsas. –VW

Just Chill Is it okay to serve wine on ice? Good question. Ultimately, it’s best to chill wines to their ideal serving temperature. However, in the oppressive heat of summer, some people like to enjoy white or rosé on the rocks for maximum refreshment. And that’s okay: the customer is always right. Red is less suited to icing as the cold mutes many of its flavours. A great compromise, if you are served a glass of red that’s too warm, is to add 1 cube, stir it around for 5 seconds, then remove it. Alternatively, to cool down wine without dilution, try using frozen grapes.

Yogurt in Cocktails Didn’t have yogurt cocktails on your 2024 bingo card? Few did. Except, of course, the many mixologists who figured out you can add acidity, richness and tangy flavours to a drink with just a dollop of yogurt. Since kefir, Calpico and other drinkable yogurts have been invading the dairy aisle, it makes sense that the breakfast staple has been called up to the bar. The applications are many, from frozen yogurt blender drinks to subbing it for half-and-half in classic cocktails. To ease you into the trend, we’ve got a pair of yogurt-enriched libations: the tall, creamy Balkan Fizz and Take It Easy, Dude (both p. 130), a fun riff on a certain Lebowski’s drink of choice. –Christine Sismondo

Herb Appeal When your garden erupts with fragrant herbs, embrace the abundance. Extras can easily find their way into pestos, salsas and sauces, but thinking like a homesteader will allow you to experience them year-round. Infuse vinegars and oils with herbs for bright vinaigrettes; whip them into compound butters to accessorize steaks and chops; or rub them into salt or sugar to elevate just about everything. When they’re in season, you can use them with abandon in our Potato Chip Salad (p. 131), an irresistible mélange of greens and herbs with crunchy salt-and-vinegar chips acting like croutons. –Kris Osborne

GROUND-CHERRIES: ISTOCKPHOTO.COM/MONKEE_LEELU

28 FOOD & DRINK SUMMER 2024

SCAN TO FIND OUT MORE

ADVERTISING FEATURE

You might be surprised to learn that this bold spirit with historic Southern roots is summer-friendly. Bourbon's signature smoky sweetness and toasty campfire notes (which it gets from its corn mashbill and aging in charred oak) make it the perfect warm-weather sip alongside barbecue beef kebabs or steak. Whether mixed or enjoyed solo on the rocks, it's an unexpected way to elevate summer flavours. Find the very best of Bourbon at the DISCOVER BOLD BOURBON

Find this recipe for Beef & Shishito Skewers at LCBO.com

LCBO, where you can shop everything from iconic distillers with tried-and-true heritage such as Maker's Mark and Jim Beam, to newer small-batch offerings from acclaimed distillers.

Shop Bourbons now

Legent Medium & Sweet 10393 l 750 mL l $66.25 A masterful collaboration between Jim Beam’s seventh-generation Master Distiller, Fred Noe, and Shinji Fukuyo, Suntory’s chief blender. Expect fig, molasses and brown sugar flavours in this one-of-a-kind premium sip.

Basil Hayden Kentucky Straight Bourbon Medium & Spicy 326025 | 750 mL | $64.20 A light and approachable Bourbon that sings with oak, brown sugar, black pepper and dried fruit flavours. Serve neat, on the rocks or in a cocktail.

Maker’s Mark 46 Bold & Spicy 225565 l 750 mL l $62.70 This premium Bourbon benefits from the influence of seared French oak staves placed in the maturation barrel. The end result: a rich expression of caramel, spice and vanilla flavours. Serve over ice next to barbecue fare.

Jim Beam Black Kentucky Bourbon 6 Year Old Bold & Sweet 324863 l 750 mL l $38.20 This is beautifully aged, premium 86-proof Bourbon finished to an impeccable standard. Taste smooth caramel and warm oak. Sip and savour on its own or over ice.

Little Book Chapter 8 “Path Not Taken”

Medium & Spicy 750 mL l $220.95 COMING SOON

Crafted with care by Jim Beam’s eighth-generation master distiller and only available once a year, this limited release delivers a premium blend of new and unique unfiltered Bourbons. It’s a deluxe tribute to the brand’s family heritage.

Maker’s Mark Cask Strength Bold & Sweet 36465 l 750 mL l $106.25 This is a robust yet smooth Bourbon that delivers warm notes of oak, caramel, vanilla and spice. Best enjoyed neat or on the rocks.

Maker’s Mark Kentucky Bourbon Medium & Sweet 103747 l 750 mL l $47.70 Made with wheat instead of rye, this is sweeter, richer and smoother with toffee and milk chocolate flavours and light spice. A great pick for cocktailing.

Featured products are available at select LCBO stores. Prices subject to change without notice.

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FRESH THINKING

MEETS FRESH

AGAVE TASTE

LCBO #11324

A FRESH TAKE

Hornitos ® Tequila, 40% alc./vol. ©2024 Sauza Tequila Import Company, Chicago, IL.

Small (3 oz) paper cups with wooden or cardboard sticks can be used instead of frozen pop moulds.

CANTALOUPE & CUCUMBER-MINT LAYERED FROZEN POPS P. 129

SPIRITS Pops of Flavour

Cocktail hour has arrived. Surprise guests with icy treats that celebrate the unique flavour profiles of our Ontario gins. Hibiscus or cucumber, honey or pink peppercorn: take a bite out of these frozen pops to beat the heat.

BY CAROL DUDAR | PHOTOGRAPHY BY MAYA VISNYEI

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY ANDREA McCRINDLE

FOOD & DRINK SUMMER 2024 33

POPS OF FLAVOUR

There are lots of great frozen-pop shapes to play with, from the classic shape to Star Wars-, dinosaur- or fruit-themed moulds. Find them on amazon.ca or at gourmet and housewares stores.

Hibiscus, Raspberry & Pink Peppercorn Frozen Pops The flavours of hibiscus, toasted pink peppercorns and fresh raspberries blend beautifully with the juniper-forward evergreen flavours of gin. These tart and delicately spicy frozen pops are perfect for hot, lazy summer afternoons or as a fun aperitif for guests arriving at a barbecue or alfresco dinner. 2 tbsp (30 mL) pink peppercorns 1/4 cup (60 mL) dried hibiscus flowers (also known as Jamaica sorrel) 1 1/4 cups (310 mL) boiling water 2 tsp (10 mL) cornstarch 1/3 cup (80 mL) granulated sugar 1/2 cup (125 mL) freshly squeezed lime juice 2 1/2 oz gin, such as Georgian Bay Gin ( LCBO 448597, $35.95 ) Pinch of salt 1/3 cup (80 mL) cold water 1/2 cup (125 mL) fresh raspberries 1. Assemble plastic moulds if using, and place in freezer while making frozen pop mixture, ideally for 1 hour or more. peppercorns, shaking pan often to toast evenly for 6 to 8 minutes, or until very fragrant and warm. Transfer to a mortar and let cool for 2 to 3 minutes before crushing peppercorns with a pestle. (If you don’t have a mortar and pestle, transfer peppercorns to a cutting board and use bottom of a heavy skillet or pot to crush them.) 2. In a small frying pan over medium-low heat, toast pink

5. Whisk mixture together briskly and bring to a low boil over medium-low heat, whisking often. Simmer for 5 minutes until liquid changes from cloudy to translucent and thickens slightly. Remove pot from heat and cool to room temperature. 6. Add lime juice, gin, salt and cold water, whisking to combine. 7. Remove moulds from freezer. Pour 1 1/2 oz of mixture into each pop mould and freeze for 1 hour.

3. In a medium heat-safe bowl, combine peppercorns and hibiscus and add boiling water. Steep for 30 minutes to make a hibiscus tea. 4. Whisk cornstarch and sugar together in a small pot. Strain tea through a fine-mesh metal sieve or tea strainer into cornstarch-sugar mixture, pressing on solids with a rubber spatula or the back of a spoon to extract liquid and flavour. Discard solids.

Remove from freezer and divide raspberries between pops. Use a skewer to move them around in the moulds as needed, ensuring some settle toward the bottom. 8. Freeze for another 40 minutes. Insert sticks and freeze for another 40 minutes, then divide remaining liquid between moulds. Freeze for another 3 to 4 hours or until completely frozen.

Makes 8 frozen pops (using 1/2-cup/125-mL moulds)

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Your No Invite Needed. lub.

Canadian Club ® Canadian Whisky Cocktails, 5% Alc./Vol. ©2024 Canadian Club Whisky Company, Walkerville, Ontario, Canada +24325

@CANADIANCLUB

*SUBJECT TO AVAILABILITY BY STORE. OTR respects responsible consumption. Please drink responsibly.

POPS OF FLAVOUR

Lemon, Basil & Honey Frozen Pops The unexpected addition of corn starch helps prevent ice-particle formation, lending these frozen pops an almost creamy texture— and slowing down their melting. Pre-freezing plastic moulds helps the pops freeze more quickly. Pouring the warm syrup over the lemon slices softens and almost candies them, adding additional texture to the finished pops. 1 medium lemon, washed 3 tbsp (45 mL) granulated sugar 2 tsp (10 mL) cornstarch 1/2 cup (125 mL) packed basil leaves, approximately 12 large leaves 2 lemon peel strips (each 1/2 x 2 inches/1 x 5 cm) 1 cup (250 mL) water 2 tbsp (30 mL) honey 2 1/2 oz gin, such as Limited Gin ( LCBO 19525, $39.95 ) 3/4 cup (175 mL) freshly squeezed lemon juice 30 to 34 small basil leaves 1. Assemble plastic moulds, if using, and place in freezer while making frozen pop mixture, ideally for 1 hour or more. 2. Cut 10 very thin, round slices of lemon, removing any seeds and cutting large slices into half-moons. Place in a medium heat-safe bowl. 3. Whisk sugar and cornstarch together in a small pot. Add basil leaves, lemon peel and water to pot and whisk together well. Add honey and whisk again. Bring

Remove firmly frozen pops from moulds and transfer them to a parchment-lined airtight container in the freezer. Frozen pops will keep for 1 week.

5. In a medium bowl, combine gin and lemon juice, and stir together. Strain basil-lemon syrup again into gin mixture, reserving soft ened lemon slices separately. 6. Remove moulds from freezer. Pour 1 1/2 oz of mixture into each mould and place moulds back in freezer for 1 hour. 7. Remove from freezer and divide lemon slices between pops, staggering them through out the moulds, using a skewer

to ensure some slices rest near the bottom. Add 4 to 6 small basil leaves to each pop, distrib uting them throughout moulds using the skewer. Return pops to freezer. 8. Freeze for 40 minutes, then insert sticks. Divide remaining mixture between moulds. Freeze for another 3 to 4 hours until completely frozen.

mixture to a gentle boil over medium-low heat. Turn heat to low and continue simmering for 5 minutes, whisking frequently, using whisk to muddle basil and lemon to release flavour. 4. Strain basil-lemon syrup through a colander or strainer over bowl of lemon slices. Press on solids in strainer with rub ber spatula or back of a spoon to extract liquid and flavour. Let sit for 15 minutes or until room temperature.

Makes 8 frozen pops (using 1/2-cup/125-mL moulds)

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ADVERTISING FEATURE

Cue the confetti! Summer wedding season is in full swing, and the happy festivities call for some great local wines to give and share with loved ones. Whether you’re looking for the perfect gift, a toast-worthy sparkling or a memorable wedding favour, there’s a classic style to suit every part of the festivities. From creamy bubblies to dessert-like Icewines to crisp reception-ready whites and dry reds, Ontario has everything you need for the big day, and all the celebrations in between. ONTARIO VQA WINES FOR WEDDING SEASON

Raise a glass for Ontario!

Trius Brut VQA 284539 l 750 mL Medium-bodied & Flavourful l $29.95 Toast the happy couple with this crisp bubbly that brims with tart apple and lemon-citrus flavours.

Sprucewood Shores Pinot Grigio VQA

Inniskillin Vidal Icewine VQA 559302 l 50 mL l Lusciously Sweet l $7.95 A party favour-sized gem for your guests that balances flowers, mango, herbs and golden raisin. Sip with dessert.

Cave Spring Gamay VQA 228569 l 750 mL Medium-bodied & Fruity l $18.95

426577 l 750 mL l Light & Crisp l $14.95 Grapefruit, nuts and herbal flavours define this fresh white. A great add to your guest tables, and pairs well with shrimp or seafood.

Impress your guests by adding this lovely dry red that features ripe plum and berry notes to the dinner table.

Featured products are available at select LCBO stores. Prices subject to change without notice. *VINTAGES Essentials Collection is always available at many LCBO locations. Visit lcbo.com/vintages-essentials

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BASICS Make It Easy Keep your cool when you’re entertaining by sticking to easy, throw‑together apps created with just a few ingredients you may already have on hand. Pair with no‑fuss, no‑muss cocktails and lighter sips.

BY VICTORIA WALSH PHOTOGRAPHY BY JAMES TSE

SWEET STONE-FRUIT CAPRESE BITES P. 127

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY CATHERINE DOHERTY

FOOD & DRINK SUMMER 2024 39

MAKE IT EASY

Three-Ingredient Skewers Three Ways Everybody loves a snack on a stick! Whip up one or all three of these simple skew ered appetizer combinations when you want something quick for cocktail hour. GRILLED WATERMELON, HALLOUMI & MINT SKEWERS Cut watermelon and Halloumi cheese into 1-inch (2.5-cm) cubes. Alternating ingredients, line up three watermelon and two cheese cubes on a cutting board, then gently skewer with a pre-soaked wooden skewer. Lining up the ingredients helps everything grill evenly. Continue making more fruit and cheese skewers. Lightly brush all the surfaces with oil. Oil grill and preheat to medium. Barbecue the skewers until grill marks form, about 3 minutes per side. Sprinkle with finely shredded mint and serve warm. TIP This recipe is flexible and can be sized up accordingly; 125 g Halloumi and a large wedge of watermelon cut into chunks will make about 12 appetizers. Slice small or medium plums into wedges. Gently press a wedge onto soaked skewer. Fold capocollo slices in half, then again in half and press onto skewer. Alternate ingredients so you have a few plum wedges and a couple of meat slices on each skewer. Drizzle everything with store-bought bal samic glaze just before serving. If you’d like to make 8 skewers, 4 plums and 16 meat slices will do the trick. PLUM & CAPOCOLLO SKEWERS WITH BALSAMIC GLAZE Cut slices of bacon crosswise into three pieces. Set out a bunch of store-bought cheese-stuffed peppers (from a jar). Pat and soak up any excess oil using a paper towel. Wrap bacon around stuffed peppers and use soaked wooden skewers to fasten them. If you’re looking for a little extra kick, spoon 1/4 tsp (1 mL) ’nduja over cheese before wrapping with bacon. Bake cheese side up on a baking sheet in a preheated 375°F (191°C) oven until bacon is cooked through, about 25 minutes. BACON-WRAPPED, CHEESE-STUFFED SKEWERS

HOT TIP

Soak wooden skewers in warm water for 20 minutes before grilling or baking. Wrap ends with a little foil to prevent browning.

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MAKE IT EASY

No-Cook Beet & Labneh Dip

Get all the flavour of fresh, earthy beets without all the work with this delightful, layered dip that comes together quickly, thanks to precooked beets. Look for them in the produce section of your local grocery store. Contrast their flavour with creamy labneh and tangy goat cheese before sprin kling everything with a good dose of olive oil and fresh herbs. 4 small or medium precooked beets 3 tbsp (45 mL) good-quality olive oil plus 1 to 2 tbsp (15 to 30 mL) more for drizzling 2 tbsp (30 mL) freshly squeezed lemon juice 1/4 tsp (1 mL) kosher or fine sea salt plus a pinch or two more for finishing 2 tbsp (30 mL) coarsely chopped shelled pistachios 1 to 2 tbsp (15 to 30 mL) chopped dill 1. In a food processor, whirl lab neh with goat cheese until mixed. Scrape into a rimmed serving dish or wide serving bowl. Spread to edges. Add beets to processor (there’s no need to wash the food processor bowl; just scrape out as much of the labneh mixture as possible). 2. Whirl beets with 3 tbsp (45 mL) olive oil, 2 tbsp (30 mL) lemon juice and 1/4 tsp (1 mL) salt until fairly smooth. Scrape into a mound in centre of labneh mixture. Drizzle with olive oil and sprinkle with a pinch or two of salt, then pista chios and dill. Serve with pretzel crackers or pita chips. 1 cup (250 mL) labneh 5 oz (140 g) goat cheese

10

• Nut-, cheese- or lemon stuffed olives

• Marinated feta in a jar (drain and serve) • Flatbread (tuck it in the freezer, then bake up with toppings you’ve scavenged in the fridge) • Goldfish crackers (it’s said these were a Julia Child cocktail-hour favourite)

• C rackers and tinned fish, or

Staples for Easy Apps Summertime is all about impromptu hangouts. Keep these ingredients tucked in your pantry or fridge/ freezer so you’re always prepared to throw together something delicious.

conservas, such as sardines or clams • Tater tots—bake ’em and top with cheese and green onions • Hard cheese and honey

• Roasted

artichokes

• Marcona almonds • Piquillo peppers

Makes 2 1/2 cups (625 mL) dip for 10 to 12 appetizer servings

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GLENFIDDICH.CA | SKILFULLY CRAFTED. ENJOY RESPONSIBLY. Glenfiddich ® Single Malt S c ot ch Whisky is a r egis ter ed t r ademark o f William G r ant & Sons Lt d

MAKE IT EASY

Easy Breezy Light Beers

Easy Entertaining Drinks 101

When planning a party, let yourself off the hook by only shaking up easily memorized cocktails or just whip up a big-batch punch so guests can serve themselves. In addition to those sippers, round up the usual suspects—beers, wines and coolers—but consider adding some low- and no-alcohol options to that list, too.

Beyond filling the cooler with classic brews, try to have some lighter beers on hand, too. Serve up summery hits like Cowbell Brewing Co. Smooth Sailing Light Lager ( LCBO 25075, 473 mL, $3.50 ), Beau’s Lug Lite ( LCBO 28735, 473 mL, $3.25 ) and Bellwoods Ultra Light Lager ( LCBO 38912, 473 mL, $3.50 ).

Hurricane Punch (p. 127) Warm weather parties are much more festive when something juicy and summery is being poured— something like this NOLA-inspired rum punch. This sipper happens to be equally delicious served alcohol-free. Make it extra pretty by adding wheels of citrus to the pitcher or drinks dispenser.

WANT TO FLEX YOUR BARTENDING SKILLS?

Avoid getting in the weeds by offering up classics that have easy-to-recall ratios like a Negroni, Margarita or Paper Plane. Or whip up this big-batch twist on a classic Hurricane in advance so you have something ready to go. The bonus: guests serve themselves!

SNACK SIDEKICKS Food-friendly sparklers are always a surefire hit, especially since they go with almost anything. Think Nozeco Rosé Dealcoholized ( LCBO 36461, $12.95 ), Lola Light Rosé VQA ( LCBO 32182, $14.95 ) and small bottles of Mionetto Prestige Prosecco Brut DOC Treviso ( LCBO 17835, 200 mL, $6.95 ).

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The $18 solution. Great-value wines.

A pretty wine, with delicious tropical flavours of guava and nectarine, invigorating aromas of cut grass and gooseberry, plus just a touch of white flowers. It will do nicely paired with a fresh summer salad or grilled white fish. THORNBURY SAUVIGNON BLANC 2023 Marlborough, South Island, New Zealand 734798 (XD) 750 mL $18.00 2 Aromatic & Flavourful 91 points (Sam Kim, wineorbit.co.nz) and boisterous, sporting a core of blueberry and cassis fruit wrapped in exotic spices with a smoky, meaty finish. Serve alongside grilled Italian sausages. LUPO MERAVIGLIA TRE DI TRE 2021 IGT Puglia, Italy 36531 (XD) 750 mL $18.00 2 Full-bodied & Smooth 99 points (lucamaroni.com) This excellent blend of three popular southern Italian grapes is plush, inviting

$18 SOLUTION. AVAILABLE ONLINE AND IN STORES JUNE 8, 2024.

Featured products may not be available in all Vintages locations. Visit LCBO.com/vintages for availability and store locations. Prices subject to change.

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SEASONAL Garden Variety

Got a bumper crop of zucchini? Look to these recipes for inspiration on how to use them at the peak of freshness. Sweet or savoury, the dishes showcase summery taste and flavours.

BY MICHELLE LUCAS LARVING | PHOTOGRAPHY BY MAYA VISNYEI

GLAZED ZUCCHINI BRUNCH CAKE P. 126

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY ANDREA McCRINDLE

FOOD & DRINK SUMMER 2024 47

GARDEN VARIETY

Summery Zucchini Parmigiano This fresh, warm-weather take on the classic casserole uses heir loom Romanesco zucchini and sweet Roma tomatoes to high light the best of the season. The zucchini is quickly salted to draw out excess moisture, allowing the breading to cling better and crisp up beautifully when fried. Roman esco zucchinis are distinguished by the telltale ribbing that runs lengthwise along the fruit. ROMA TOMATO SAUCE 2 1/2 lbs (1.13 kg) Roma (plum) tomatoes, halved widthwise 2 tbsp (30 mL) extra virgin olive oil 2 large garlic cloves, smashed, thinly sliced 2 tbsp (30 mL) tomato paste 2 large basil sprigs Salt and freshly ground pepper to taste ZUCCHINI CUTLETS 2 medium Romanesco or green zucchini, each about 12 oz (340 g), trimmed Salt and freshly ground pepper to taste 3/4 cup (175 mL) all-purpose flour 3 large eggs 1 1/2 cups (375 mL) dried breadcrumbs 1/4 cup (60 mL) finely grated Parmesan 3/4 cup (175 mL) canola oil 1 ball (125 g) fresh mozzarella, torn into bite-size pieces Basil leaves to garnish 1. For the tomato sauce, coarsely grate tomato flesh into a large bowl. (Discard skins or save for vegetable stock.) You should have about 4 cups (1 L) pulp. Set aside. 2. Heat oil in a large pot over medium-low heat. Add garlic. Cook, stirring often, until garlic is soft and fragrant, 2 to 3 minutes. Add tomato paste and cook,

4. Place flour in a shallow dish. Season with pepper. In another shallow dish, whisk eggs. In a third shallow dish, combine bread crumbs and Parmesan. 5. Set a wire rack on countertop. Shake off excess liquid from zucchini, then pat dry on paper towel, firmly pressing to remove as much liquid as possible. Working with one slice at a time, dredge zucchini in flour mixture, turning to coat. Shake off any excess, then dip into egg mixture. Let excess drain back into the dish, then dip into breadcrumb mix ture, patting to coat fully. Transfer to wire rack and repeat with remaining zucchini. 6. Heat oil in a large, deep skillet over medium-high heat. Working in batches, cook zucchini, flipping halfway through, until deeply

golden brown, 2 to 3 minutes per side. Transfer with tongs to a clean wire rack set over a baking sheet. 7. Rewarm tomato sauce over medium heat. Spread three quarters of sauce over the bot tom of a large platter. Arrange zucchini overtop. Spoon remain ing sauce over zucchini. Top with mozzarella. Season with pepper and garnish with basil. Serve immediately.

stirring constantly, for 2 minutes. Stir in tomato pulp and basil. Sea son with salt and pepper. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Cook, stirring occasionally, until mixture is saucy and reduced to about 3 cups (750 mL), 25 to 30 minutes. Adjust seasoning, if necessary. Discard basil. 3. For the cutlets, working lengthwise, thinly trim two edges of zucchini to flatten surfaces. Save for another use. Slice zucchini in same direction, into 1/2-inch (1-cm) thick slices—you should have about eight slices total. Cut each slice crosswise in half on bias. Transfer to a large, rimmed baking sheet. Season both sides generously with salt. Arrange in an even layer and let stand until liquid is released, 25 to 30 minutes.

Serves 4

WHAT TO SERVE Muga Rosé VINTAGES 603795, $17.80

A robust, tangy Spanish rosado has the personality to handle tomato sauce and Parmesan without overpowering the zuc chini, as a red might do.

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