LCBO Food & Drink Summer 2025

TOFU BURNT ENDS While burnt ends were originally a way of serving barbecue brisket scraps, the trendy cooking concept is being applied to everything from hot dogs to carrots. Here, we use smoked tofu for a vegetarian version, which you can make vegan by swapping in oil for butter. To make this recipe even simpler, use your favourite store-bought rub and sauce. KANSAS CITY BBQ RUB 1 tbsp (15 mL) Diamond Crystal kosher salt or 11/2 tsp (7 mL) table salt 1 tsp (5 mL) sweet paprika 1 tsp (5 mL) chipotle pepper powder 2 tbsp (30 mL) lightly packed light brown sugar 1 tsp (5 mL) granulated sugar 1 tsp (5 mL) ground black pepper KANSAS CITY BBQ SAUCE 1 tbsp (15 mL) unsalted butter 1/2 cup (125 mL) diced onion 1 tbsp (15 mL) chopped garlic, about 4 cloves 1/2 cup (125 mL) ketchup 1/2 cup (125 mL) tomato passata 1/4 cup (60 mL) fancy-grade molasses 1/4 cup (60 mL) apple cider vinegar 1 tbsp (15 mL) yellow mustard 1 tsp (5 mL) ground black pepper TOFU 1 tsp (5 mL) canola oil 3 blocks (180 g each) smoked tofu, look for Sunrise brand 1. For the rub, mix ingredients in a small bowl until evenly distributed. Transfer to an airtight container. Store in a cool, dark place for up to 3 months. 2. For the sauce, heat butter in a small sauce pan over medium. Add onions and garlic. Cook, stirring frequently, until lightly coloured, about 5 minutes. Add remaining ingredients and raise heat to medium-high. When it comes to a boil, reduce heat to maintain a gentle simmer. Cook stirring occasionally for 30 minutes. Using an immersion blender, purée sauce until smooth and glossy. Cool completely. Transfer sauce to an airtight container. Refrigerate up to 5 days. 1 tsp (5 mL) granulated onion 1 tsp (5 mL) granulated garlic 1/2 tsp (2 mL) dry mustard 1/2 tsp (2 mL) celery salt

CHOCOLATE HARD SHELL TOPPING There is something magical about chocolate hard shell topping. Just two ingredients, melted together in minutes, it transforms into a crack able, fudgy shell about 30 seconds after it’s poured over ice cream. It stars chocolate and refined coconut oil—i.e., not virgin, which has a dominant coconut flavour. Our favourite ratio is 4 oz (115 g) dark (around 70%) chocolate to 2 tbsp (30 mL) refined coconut oil. For a thinner shell, go with 3 oz (85 g) chocolate. To make it, first coarsely chop the chocolate and place in a small heatproof bowl. Set it over a pan of gently simmering water—the bottom of bowl should not touch water—and melt, stirring occasionally, until smooth, 3 to 4 min utes. Remove from heat and stir in the coconut oil until it’s smooth and glossy. It’s ready to use immediately, though it will stay liquid for at least 30 minutes. You can extend this time by leaving it over the water with the heat off. Pour it over any ice cream you like, but for a dramatic visual contrast, vanilla is hard to beat. You can use just about any chocolate, but we found 70% produced the best texture and flavour. Whisky goes incredibly well with tropical flavours like pineapple and lime. For a fizzier and sweeter option, use pineapple soda in place of spicy ginger beer. 11/2 oz whisky 2 oz pineapple juice 1/2 oz fresh-squeezed lime juice 1 to 2 oz Fever-Tree Ginger Beer (LCBO 41910, 4 pk, $7.95) or Jarritos Pineapple soda Lime wedge for garnish Pineapple wedge for garnish (optional) 1. In a cocktail shaker filled with ice, add whisky plus pineapple and lime juices. Shake until thoroughly chilled, at least 15 seconds. Strain through a fine cocktail strainer into a tumbler. Add ice and top with ginger beer or pineapple soda. Stir gently. Garnish with lime wedge and fresh pineapple, if desired. Serves 4 to 6 WHISKY TROPIC BY CHARLENE ROOKE

lightly charred, about 1 minute per side. Transfer to a cutting board and cut into 11/2-inch (4-cm) cubes. Return to baking pan and toss with enough BBQ sauce to coat generously, saving rest to serve on side. Transfer to another baking pan lined with parchment. 5. Turn off one side of grill, place pan on turned- off side and close lid. Cook until tofu cubes are hot, glazed and slightly sticky, 8 to 10 minutes. Serve immediately with the remaining sauce on the side.

Serves 4

Inside Scoop from page 17

WHITE WINE MARTINI While white wine is not generally interchange able with vermouth in a Martini, it can be used to great effect within the specific parameters of this recipe. (Trust me: I tested 16 versions.) An unoaked, not-too-acidic Chardonnay also works well in place of Pinot Grigio, and Plym outh English Gin (LCBO 277004, $47.00) can be swapped in for Reid’s. If simple syrup sounds like a strange addition, remember dry vermouth does have some sugar, whereas dry white wine barely has any. 2 oz gin, preferably Reid’s Gin (LCBO 38922, $50.75) 1 oz Pinot Grigio, preferably Henry of Pelham Pinot Grigio VQA (LCBO 250217, $15.95) 1/2 tsp (2 mL) Simple Syrup (recipe follows) 1 dash Fee Brothers West Indian Orange Bitters Lemon zest twist 1. Place gin, wine, simple syrup and bitters in a mixing glass or cocktail shaker. Fill halfway with ice. Stir until ice cold, about 25 seconds. Strain into a chilled cocktail glass. Squeeze twist over drink and place in glass. SIMPLE SYRUP Bring 1 cup (250 mL) water to a boil in a small saucepan. Add 1 cup (250 mL) granulated sugar. Stir until dissolved. Remove from heat. Let cool completely. If making ahead, syrup will keep well, stored in a resealable container in the fridge, for at least 2 weeks. Makes 1 drink

3. Preheat grill to high. Clean and oil grate.

4. While grill is heating, place tofu in a baking pan. Rub with oil and sprinkle generously with rub, saving rest for another use. Grill tofu until

Makes 1 drink

Makes 1½ cups

115

SUMMER 2025 ————————