LCBO Food & Drink Summer 2025

Ready for the Weekend from page 101

CAMPFIRE QUESO Whisk 2 cups (500 mL) whole milk with 2 tbsp (30 mL) cornstarch in a large, sturdy and tall-sided foil tray (9 x 13-inch/23 x 33-cm) until no lumps remain. Add 6 cups (1.5 L) or 2 bags (each 320 g) shredded cheddar or Tex Mex cheese and 1/2 block (125 g) cream cheese, cut into cubes. For extra smooth results, tear and add a few slices of processed cheese, if you like.

Carefully set over a barbecue or campfire grill of moderate heat. Gently stir until combined and bubbling before very carefully removing tray to a heatproof surface. If you like, sprinkle with flavourful ingredients such as smoked paprika, pickled jalapeños, chopped tomatoes (preferably fire-roasted).

When cool enough to enjoy, serve topped with handfuls of chopped cilantro and green onion.

CAFÉ DE PARIS BUTTER FOR SUMMER STEAKS The traditional Café de Paris butter is basically a compound butter—a mix of butter, fresh aro matics like herbs, spices and lemon all rolled up then tucked into the fridge. It’s delicious slath ered on barbecued foods like fish and steak (see our Guide to Summer Steaks below). In a medium-size bowl, stir 1/2 cup (125 mL or 1 stick) salted butter, at room temperature, with 1 small shallot, finely chopped (about 3 tbsp/45 mL), 2 tbsp (30 mL) finely chopped fresh flat parsley, 2 tsp (10 mL) finely chopped fresh tarragon or thyme leaves, 1 tsp (5 mL) Dijon mustard, 3 dashes Worcestershire sauce, a generous pinch of curry powder and ground black pepper. Spoon over plastic wrap and shape into a log twisting the ends. Refrigerate until firm. It will keep well for up to 1 week in the fridge. Just before serving, remove from the fridge and slice into rounds. A GUIDE TO SUMMER STEAKS Simply sprinkle coarse kosher salt and freshly ground black pepper over beef steaks (brought to room temperature for about 1 hour) or salmon steaks or thick slices of beefsteak toma toes. Preheat grill to medium-high. Barbecue until grill marks form and steaks are cooked to your liking. This will take about 2 to 3 minutes per side for 1-inch- (2.5-cm-) thick beef steaks for medium-rare or 4 minutes per side for 1-inch- (2.5-cm-) thick salmon steaks to reach an internal temperature of 145°F (64°C). Cook tomatoes just until grill marks form, about 1 to 2 minutes per side. Serve topped with rounds of Café de Paris Butter. Makes 1 log for 6 steaks

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SUMMER 2025 ———————— LCBO