LCBO Food & Drink Summer 2024

Solo Suppers from page 95

CHILI CRISP SUNDAE Chili crisp may seem like an offbeat sundae topping, but this homemade version con tains no garlic or other alliums, and its spicy, savoury and crunchy notes marry so well with vanilla ice cream that you’ll wish you had made a double batch. Bringing this sundae to the next level are shards of sesame brittle spiced up with pink peppercorns. CHILI CRISP 1/4 cup (60 mL) roasted salted peanuts, coarsely chopped 1 tbsp (15 mL) chili flakes 2 tbsp (30 mL) sugar 1 1/2 tsp (7 mL) five-spice powder 1 1/2 tsp (7 mL) soy sauce 1/2 cup (125 mL) canola or sunflower oil SESAME BRITTLE 1 cup (250 mL) sugar 1/4 cup (60 mL) water 2 tsp (10 mL) soy sauce 1/2 cup (125 mL) light corn syrup 1 tsp (5 mL) baking soda 1 tbsp (15 mL) butter 3 tbsp (45 mL) roasted white and black sesame seeds, divided 1 tsp (5 mL) pink peppercorns, coarsely chopped 1. For the chili crisp, combine peanuts, chili flakes, sugar, five-spice powder and soy sauce in a medium heatproof bowl. 2. In a small saucepan, heat oil to 300°F (149°C). Pour over peanut mixture and carefully stir to combine. Cool completely. Transfer to a glass jar. Cover and refrigerate up to 1 week. 3. For the brittle, line a baking sheet with parchment. In a medium saucepan, stir sugar with water and soy sauce. Add corn syrup. Set pot over medium heat. Bring to a boil and cook, without stirring, to 280°F (138°C), about 15 minutes. 4. Remove from heat and carefully stir in baking soda. Stir in butter and 2 tbsp (30 mL) sesame seeds. Working quickly, scrape mixture onto prepared baking sheet and spread to 1/4‑inch (5-mm) thickness. Sprinkle with remaining 1 tbsp (15 mL) sesame seeds and Vanilla ice cream for serving

peppercorns. Cool completely. Break into pieces. Place in an airtight container and store in a cool, dark place up to 1 week. 5. To make the sundaes, scoop ice cream into bowls and top with some chili crisp. Garnish with brittle pieces. Serves 4

COLD TOFU & SOBA NOODLES WITH SESAME DRESSING

Silken tofu, when served cold, is like a savoury custard. Here, its soft texture is balanced by a toothsome salad of earthy buckwheat noodles and cucumbers, forming a quick dinner for the dog days of summer. Of the various bottled Asian-style dressings, we like President’s Choice Toasted Sesame Vinaigrette. 1 bundle (80 to 90 g) soba noodles 5-inch (12-cm) piece English cucumber 2 tbsp + 2 tsp (30 + 10 mL) Asian-style dressing, divided Salt to taste 1. Bring a medium pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and rinse under cold running water until cool. Drain well and transfer to a mixing bowl. 2. On a mandoline with julienne attachment, cut cucumber lengthwise into strips, rotating 90 degrees when you reach core. (Discard core or save for another use.) Blot julienned cucumber dry with paper towel and add to noodles. Add 2 tbsp (30 mL) dressing and sea son lightly with salt. Mix until combined. Cover and refrigerate up to 1 day. 3. When ready to serve, place soba salad on a plate—there might be enough for leftovers. Cut tofu into thick slices and place next to soba. Sprinkle soba with sesame seeds. Top tofu with remaining 2 tsp (10 mL) dressing, sriracha and cilantro. 1/2 block (150 to 200 g) silken tofu Toasted sesame seeds to garnish Sriracha sauce to taste Cilantro sprouts or leaves to garnish

Chill Out from page 107

SALTED-MELON & BEER SLUSHIE Salted drinks, especially low-alcohol ones, perfectly suit a swampy summer day. Plan ahead—the granita in this drink needs to over night in the freezer. You can make it several days in advance, but cover it if you plan on holding it in the freezer longer than a day. Spoon about a 1/2 cup (125 mL) Salted Melon Granita (recipe follows) into a chilled beer glass. Gently fill glass to just below rim with Kronenbourg 1664 Blanc ( LCBO 37471, 473 mL, $3.30 ). Gently top with another 1/2 cup (125 mL) or so granita. Garnish with lime wedge/slice/peel. Makes 1 drink SALTED MELON GRANITA Combine 1/2 cup (125 mL) water and 1/4 cup (60 mL) sugar in a small pot. Bring to a boil and let cool to room temperature. Add to blender along with 1/2 cup (125 mL) freshly squeezed lime juice, 4 cups (1 L) peeled and roughly chopped honeydew melon, and 1/2 tsp (2 mL) fine kosher salt. Finely purée. Pour into an 8 x 8-inch (20 x 20-cm) baking dish, preferably glass, and freeze overnight. Using a fork, scrape into granules and return to

Serves 1

WHAT TO SERVE Hakutsuru Junmai Ginjo Sake LCBO 28969, 300 mL, $9.85

A medium-dry aromatic sake with herbal and fruity notes will find multiple echoes with the dish’s cucumber, soba and soybean flavours.

freezer until ready to use. Makes 4 cups (1 L) granita

124 FOOD & DRINK SUMMER 2024