LCBO Food & Drink Summer 2024

DANISH HOT DOG Hot dogs are so popular in Denmark that many Danes consider them a national dish. While some toppings vary, the undisputed classic Danish dog is one dressed with a creamy rémoulade, sweet pickled cucumber and crispy fried onions. Once you’ve tried this divine dog, there is no going back.

5. Thinly slice halved onion crosswise, ideally using a mandoline to ensure slices are even. Place onions in a medium pot then add just enough oil to cover. Heat over medium, stirring often, until onions are golden-brown, 18 to 20 minutes. Care fully pour onions and oil into sieve then transfer onions to prepared plate. Season with salt. Reserve oil for another use.

QUICK PICKLES 2 mini cucumbers, thinly sliced 1 1/2 tsp (7 mL) fine sea salt, divided 1/2 cup (125 mL) white vinegar 1/2 cup (125 mL) hot tap water 1/4 cup (60 mL) granulated sugar

6. For the rémoulade, stir all ingredients together in a small bowl. Set aside.

7. To assemble, top buns with hot dogs. Dress with ketchup and mustard, if desired. Top with rémoulade, saving rest for another use (it lasts up to 5 days in airtight container in fridge), then pickles and onions. Serve immediately.

NO-CHURN VANILLA SOFT SERVE DIY soft serve is surprisingly easy to make and doesn’t require any special equipment. If you don’t feel like piping the ice cream, skip it. You’ll still end up with perfectly soft ice cream straight out of the freezer. 1/2 vanilla bean 1/2 cup (125 mL) sugar 1/4 tsp (1 mL) salt 1/8 tsp (0.5 mL) xantham gum, such as Bob’s Red Mill 1 1/2 cups (375 mL) heavy cream 1/3 cup (80 mL) milk 1/3 cup (80 mL) light corn syrup 1 tbsp (15 mL) bourbon 1. Split vanilla bean in half lengthwise and scrape out seeds using tip of paring knife. Add seeds to a small pot with sugar, salt and xantham gum. (Save pod for another use.) Stir to combine. Using your fingers, rub vanilla into sugar until fragrant. Whisk in cream, milk, corn syrup and bourbon. 2. Heat on low, stirring constantly, until sugar has dissolved, 2 to 3 minutes. Do not let mixture come to a simmer! Remove from heat (mixture should be just slightly warm to the touch) and refrigerate for 4 hours. 3. Whip mixture in the bowl of a stand mixer fitted with whisk attachment or using an electric hand mixer, until thick enough to fall in ribbons when you lift beaters, about 2 minutes. 4. Transfer half of mixture to a large piping bag fitted with an extra-large open star piping tip. Transfer remaining half to a container, covering surface with plastic wrap. Cover and freeze both for at least 8 hours. 5. Pipe or spoon mixture into cups or waffle cones and serve immediately. Serves 4

CRISPY ONIONS 1/2 large red onion Canola oil to cover Fine sea salt to taste

Serves 6

RÉMOULADE 1/2 cup (125 mL) mayonnaise 1/4 cup (60 mL) sour cream 2 tbsp (30 mL) finely grated carrot 2 tbsp (30 mL) finely chopped quick pickles 1 tbsp (15 mL) minced red onion 1 tbsp (15 mL) finely chopped capers 1 tbsp (15 mL) finely chopped parsley 1 tsp (5 mL) white vinegar 1 tsp (5 mL) yellow mustard 1/2 tsp (2 mL) sugar 1/4 tsp (1 mL) curry powder (optional) Fine sea salt to taste ASSEMBLY 6 grilled or boiled hot dogs 6 toasted hot dog buns Ketchup and mustard for serving (optional) 1. For the quick pickles, toss cucumbers with 1/2 tsp (2 mL) salt in a small bowl. Set aside for 10 minutes. 2. Meanwhile, to make brine, stir vinegar, water, sugar and remaining 1 tsp (5 mL) salt in a small bowl until sugar dissolves. 3. Using your hands, squeeze cucumbers to remove and discard any liquid. Transfer to bowl with brine. Cover and refrigerate at least 30 minutes. 4. For the crispy onions, place a fine sieve over a medium bowl and line a large plate with paper towel.

WHAT TO SERVE Hofbrau Original Lager LCBO 319202, 500 mL, $4.00

A light, crisp lager from Northern Europe is always welcome with a hot dog, especially if there are grainy flavours and spicy notes in the brew.

NO-COOK SCALLION WHITE SAUCE I first stumbled upon a version of this recipe in Joe Beddia’s excellent cookbook, Pizza Camp (Abrams Books, 2017). Since then, it has be come my go-to white sauce, thanks in part to its versatility. Switch things up by adding roasted garlic, Calabrian chilies or whatever herbs you have on hand. 1 cup (250 mL) heavy cream 1 small garlic clove, peeled 1 scallion, roughly chopped 1 tsp (5 mL) lemon zest (optional) Fine sea salt and freshly ground black pepper to taste 1. Combine cream, garlic, onion and lemon zest, if using, in bowl of a food processor. Whirl until thick, 30 to 60 seconds. Season with salt and pepper. Scrape into an airtight container and refrigerate up to 3 days.

Make 1 2/3 cups (400 mL), enough for five 12-inch (30-cm) pizzas

132 FOOD & DRINK SUMMER 2024