LCBO Food & Drink Summer 2024

Garden Variety from page 47

maintain a simmer. Cook, turning lemon slices halfway through, until centres are glossy and translucent, 25 to 30 minutes. Gently remove with tongs to rack, shaking off any excess syrup. Cool completely. Store in an airtight container, in even layers sandwiched between parchment, up to 3 days.

GLAZED ZUCCHINI BRUNCH CAKE This tender, lemony cake uses unpeeled yellow zucchini, which helps amp up the citrusy hue. To achieve a light and fluffy crumb, liquid is wrung out of the grated zucchini so the loaf can properly rise and bake through evenly. The batter may seem thick at first, but the liquid still left in the squash is enough to keep this cake super moist.

3. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).

4. Generously butter a 5 x 9-inch (13 x 23-cm) metal loaf pan. Dust bottom and sides with flour, tapping out excess. Set aside. 5. Transfer zucchini to a clean kitchen towel. Wring out zucchini to extract as much liquid as possible. Transfer to a small bowl, using your fingertips to loosen shreds. Set aside. 6. In a medium bowl, whisk flour with baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter and eggs until fully blended. Whisk in yogurt, lemon zest and vanilla until fully combined. Whisk in flour mixture, just until combined with some streaks remaining—batter will be thick. Using a spat ula, fold in zucchini until fully combined and no streaks remain. Transfer to prepared pan, pushing to fill edges. Smooth top. 7. Bake on middle rack until a wooden skewer inserted into centre comes out clean, 70 to 75 minutes. Transfer to a wire rack and cool 10 minutes. Turn out onto rack and cool completely. 8. For the glaze, combine icing sugar and lemon juice in a small bowl. (Add extra lemon juice if you prefer a thinner glaze.) Spread evenly over loaf, pushing to edges and letting it drip prettily down sides. Let stand until dry to the touch, about 15 minutes.

STRAWBERRIES JUBILEE WITH VANILLA‑ROSEWATER YOGURT & PISTACHIO DUST

CANDIED LEMON SLICES 1 lemon, ends trimmed, sliced into 1/4 -inch (5‑mm) thick rounds, seeds poked out

A Mediterranean twist on a classic jubilee, this version swaps in strawberries for cherries and Greek yogurt for ice cream. Fragrant rose water and finely chopped pistachios further play up the theme. Served in cocktail coupes, this stunning dessert will have your guests begging for the recipe. 2 cups (500 mL) vanilla Greek yogurt 4 tsp (20 mL) rosewater 1 lb (455 g) strawberries, washed, hulled, halved 1 tbsp (15 mL) fresh lemon juice 2 packets (each 8 g) natural vanilla sugar 1 tsp (5 mL) cornstarch 1/3 cup (80 mL) brandy 3 tbsp (45 mL) very finely chopped pistachios 1. In a medium bowl, stir together yogurt and rosewater. Cover and refrigerate until ready to use, up to 1 day. 2. Stir together strawberries, lemon juice and vanilla sugar in a medium saucepan. Place over medium heat. Cook until sugar has melted, stirring occasionally, about 1 minute. In a small bowl, stir cornstarch and brandy, and add to strawberries. Lower heat to maintain a gentle simmer. Cook until strawberries have softened and juices have thickened slightly, 8 to 10 minutes. 3. Divide strawberry mixture between six coupe glasses. Top with yogurt and sprinkle with pistachios. Serve immediately. Serves 6 WHAT TO SERVE Batasiolo Bosc D’la Rei Moscato D’Asti DOCG LCBO 277194, $20.95 Sweet and tangy, fruity and exotic (the rosewater), this dessert welcomes an off-dry frizzante with plenty of ripe fruit flavours.

2 cups (500 mL) water 1 3/4 cups (425 mL) sugar

ZUCCHINI CAKE Softened butter for greasing pan 2 1/2 cups (625 mL) all-purpose flour, plus more for dusting 1 1/2 cups (375 mL) coarsely grated yellow zucchini, about 1 medium zucchini 1 1/2 tsp (7 mL) baking powder 1/4 tsp (1 mL) baking soda 1/2 tsp (2 mL) fine sea salt 1 cup (250 mL) sugar 1/2 cup (125 mL) unsalted butter, melted, cooled slightly 2 large eggs 3/4 cup (175 mL) 3.8% plain yogurt 1 tbsp (15 mL) finely grated lemon zest 1/2 tsp (2 mL) vanilla extract GLAZE 1 1/2 cups (375 mL) icing sugar 2 tbsp (30 mL) strained fresh lemon juice, plus more as needed 2. In a large pot, pour a 2-inch (5-cm) depth of water. Bring to a boil, then add lemon slices in an even layer. Reduce heat to medium-low and cook just until rinds are pliable—it’s OK if water doesn’t fully simmer—about 5 minutes. Gently remove with tongs to prepared rack. Drain pot, then add 2 cups (500 mL) water and sugar. Raise heat to high and bring to a boil, stirring occasionally to dissolve sugar. Return lemon slices in an even layer. Reduce heat to 1. For the candied lemon slices, set a wire rack on a parchment-lined baking sheet. Set aside.

9. Pat lemon slices dry on paper towel, then arrange overtop of loaf. Serve immediately.

Serves 8

WHAT TO SERVE Rossi d’Asiago Limoncello LCBO 469643, $26.95

A liqueur is a welcome partner to a slice of cake. Limoncello picks up the candied lemon component and runs with it.

126 FOOD & DRINK SUMMER 2024