LCBO Food & Drink Summer 2024

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit LCBO.com/foodanddrink . 50

DESSERTS, FROZEN TREATS & BAKED GOODS Cantaloupe & Cucumber-Mint Layered Frozen Pops p. 129 Chili Crisp Sundae p. 124 Cuba Libre Blondie-Brownies p. 127 Glazed Zucchini Brunch Cake p. 126 Hibiscus Raspberry & Pink Peppercorn Frozen Pops p. 34 Lemon, Basil & Honey Frozen Pops p. 36 No-Churn Vanilla Soft Serve p. 132 Old-Fashioned Cocktail Cake p. 64 Pina Colada Pain Perdu p. 66 Strawberries Jubilee with Vanilla Rosewater Yogurt & Pistachio Dust p. 126 COCKTAILS & MIXERS Balkan Fizz p. 130 Baller Melon Soda p. 133 Blackberry & Mint Rosé Cooler p. 129 Demerara Syrup p. 110 Desert Oasis p. 134

DESERT OASIS Here’s our take on an Old Salt drink called Sunday Service featuring mezcal, tequila’s smoky cousin. For a less smoky flavour, use half mezcal and half reposado or blanco tequila. Fuchsia-coloured, tart Sal de Jamaica, or hibiscus salt, is available at some specialty, gourmet and Mexican grocers. Substitute coarse sea salt, smoked salt or black salt for equally dramatic flavour and appearance! 1 1/2 cups (375 mL) mezcal (or substitute 3/4 cup/175 mL mezcal and 3/4 cup/175 mL blanco or reposado tequila) 1 cup (250 mL) Ginger Syrup (recipe at LCBO.com/fdsummer24) 9 oz fresh-squeezed lime juice (about 9 limes), plus more juice for rimming glasses Regular or hibiscus-flavoured salt for rimming (optional) and garnishing 1 can (12 oz) club soda English or mini cucumber for garnish 1. Combine Aperol, mezcal and ginger syrup in a 1-L glass bottle with tight-fitting lid and gently shake to combine. Mixture can be made in advance and refrigerated up to 2 days. 2. When ready to serve, for each cocktail, pour 2 3/4 oz Aperol mixture into a cocktail shaker full of ice, add 3/4 oz fresh-squeezed lime juice and shake for 15 seconds or until thoroughly chilled. 3. If rimming glasses, wet edge of lowball glass in a saucer of lime juice then dip to coat in saucer of salt. Fill glass with ice. 4. Pour drink through a fine metal strainer over ice. Top with 1 oz club soda. Garnish with a skewer of cucumber slices sprinkled with salt. Makes 12 drinks 1 1/2 cups (375 mL) Aperol ( LCBO 176834, $32.95 )

APPETIZERS & SALADS Bacon-Wrapped, Cheese-Stuffed Skewers p. 40 Butter Bean & Rainbow Chard Bruschetta p. 125 Grilled Watermelon, Halloumi & Mint Skewers p. 40 Herb Goat Cheese-Stuffed Radishes p. 125 No-Cook Beet & Labneh Dip p. 42 Plum & Capocollo Skewers with Balsamic Glaze p. 40 Potato Chip Salad p. 131 Shaved Zucchini & Corn Salad with Creamy Dill Dressing p. 52 Steak Tartare with Anchovy, Toscano Cheese & Toasted Focaccia p. 128 Sweet Stone-Fruit Caprese Bites p. 127 MAIN COURSES & CONDIMENTS Cold Tofu & Soba Noodles with Sesame Dressing p. 124 Cowboy Candy p. 122 Curried Chicken Breast with Quinoa Salad & Baba Ghanouj p. 98 Danish Hot Dog p. 132 Grilled Chuck Eye Surf & Turf with Zip Sauce p. 128 Grilled Half-Chickens with Mezcal BBQ Sauce p. 131 Grilled Sardines with Olive Chimichurri & Heirloom Tomatoes p. 125 Hot Honey p. 118 Jalapeño Bacon p. 122 Marinated Skirt Steak Skewers with Rosemary-Chili Salsa p. 128 Nashville Hot Chicken Sandwich p. 122 No-Cook Scallion White Sauce p. 132 Smoked Trout, Potatoes & Green Beans p. 96 Summery Zucchini Parmigiano p. 48 Vegan ZLT Sandwich p. 50

El Vice Presidente p. 121 Espresso & Tonic p. 131 Fruit-Tea p. 133 Ginger Syrup p. 130 Grenadine Syrup p. 121 Hazy IPA Mojito p. 110 Honey Syrup p. 130 Hurricane Punch p. 127 Jalapeño Syrup p. 121 Matcha Syrup p. 133 Mint Julep p. 130 Naked And Famous p. 121 Oyster Martini p. 121 Paloma Picante p. 121

Peachy Cider Granita p. 108 Raw White Honey Syrup p. 130 Rosemary Julep p. 130 Salted-Melon & Beer Slushie p. 124 Salted Melon Granita p. 124 Simple Syrup p. 130 Stout, Chocolate & Cherry Float p. 112 Sweet & Salty Coconut Syrup p. 108 The Tailwind p. 133 Take It Easy, Dude p. 130 Tarragon Julep p. 130 Thyme Julep p. 130

134 FOOD & DRINK SUMMER 2024