LCBO Food & Drink Travel 2025

Opa! from page 74

GRECIAN GARDEN FIZZ This refreshing highball combines the botanical essence of gin with the anise flavour of ouzo— Ouzo 12 (LCBO 123133, $26.70) is a slightly sweet ouzo that surrounds the taste of anise with citrus and herbal notes. Throw in muddled mint and cucumber with a splash of lemon soda water, and you’ve got a drink that evokes a Mediterranean garden in full bloom. 5 large mint leaves 5 skin-on cucumber rounds, 1/4 inch (5 mm) thick, divided 1. In a highball glass, add mint leaves and two cucumber slices. Muddle well. Fill glass with ice. Pour in gin and ouzo and top up with sparkling water. Gently stir and garnish with remaining 3 cucumber slices and mint sprig. Makes 1 drink MAROULOSALATA WITH RADISHES, CUKES & TAHINI-CAPER DRESSING Embrace the bounty of Ontario’s early harvest with this delightful spring salad. Lesser known than the famous tomato-based horiatiki, maroulosalata is Greece’s beloved green leafy salad. This gorgeous version features radishes, cucumbers and a lemony tahini-caper dressing. DRESSING 1/4 cup (60 mL) extra virgin olive oil 2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) tahini 1 tsp (5 mL) Dijon mustard 1 tsp (5 mL) finely chopped flat-leaf parsley 2 tbsp (30 mL) capers, drained Salt to taste SALAD 8 cups (2 L) mixed Ontario baby lettuces 4 Easter egg or heirloom radishes, thinly sliced into rounds 3 green onions, thinly sliced 1/2 English cucumber, thinly sliced in ribbons 1/4 cup (60 mL) fresh dill fronds 1. For the dressing, whisk olive oil, lemon juice, tahini and Dijon until creamy. Stir in parsley and capers. Season with salt. Transfer to a glass jar. (Cover and refrigerate up to 5 days.) Stir before using. 2. For the salad, arrange ingredients on a chilled large platter. Drizzle dressing over salad and serve. 1/2 oz gin 1 oz ouzo Lemon-flavoured sparkling water Mint sprig to garnish

LAMB KLEFTIKO WITH HERB-PISTACHIO PESTO YOGURT Kleftiko translates to stolen meat, and it’s named after Greek rebels called the klephts, who chal lenged Ottoman rule of Greece and roamed the country from the 14th to 19th centuries. When they stole sheep, they would slow-cook them in covert pits to avoid being caught. Here, the traditional Easter dish features lamb shanks and potatoes gently braised in a lemony broth flavoured with oregano and mustard. A tangy, herby yogurt sauce brings a freshness and vibrancy to the tender meat and spuds. HERB-PISTACHIO PESTO YOGURT 1 stalk green garlic, white and light green parts only, or 2 garlic cloves 1/4 cup (60 mL) fresh mint leaves 1/4 cup (60 mL) fresh dill fronds, plus more to garnish 1/4 cup (60 mL) flat-leaf parsley leaves 1/4 cup (60 mL) shelled raw pistachios 1/4 cup (60 mL) extra virgin olive oil 1 tub (500 g) full-fat plain Greek yogurt LAMB 5 medium-size Yukon Gold potatoes, quartered lengthwise 1 large cooking onion, peeled, cut in 6 wedges 1 large tomato, cored, cut in 6 wedges 3 bay leaves 6 lamb shanks, about 6 lbs (2.72 kg) total, at room temperature 1/3 cup (80 mL) extra virgin olive oil

BAKED FETA WITH FIGS, DATES & OLIVES This deceptively simple appetizer combines creamy feta, briny olives and sweet figs and dates. Perfumed with garlic and herbs, it’s given a final kiss of honey, dill and cracked pepper. Served with warm triangles of pita, it will transport you to the rustic, coastal tavernas of Greece. 1 block (300 g) good-quality sheep’s milk feta 1 lemon 11/2 cups (375 mL) mixed Kalamata and green olives 6 garlic cloves, crushed 6 dried figs, halved 6 medium-size dates, pitted 1/3 cup (80 mL) extra virgin olive oil 1 tbsp (15 mL) dried oregano 3 fresh oregano sprigs 4 fresh thyme sprigs 4 Greek pitas 2 tbsp (30 mL) honey

Zest and juice of 1 large lemon 4 large garlic cloves, minced 1 tbsp (15 mL) dried oregano 1 tbsp (15 mL) mustard powder 1 tsp (5 mL) sea salt 1/2 tsp (2 mL) freshly ground pepper 6 sprigs fresh oregano

1 tbsp (15 mL) fresh chopped dill Freshly ground pepper to taste

1. Preheat oven to 400°F (204°C).

2. Place feta in centre of a medium-size baking dish.

1. For the pesto yogurt, place garlic, herbs and pistachios in a food processor. Pulse a few times to chop. With motor running, slowly pour in olive oil, stopping and scraping down bowl as neces sary, until it becomes a paste. Transfer 1 tbsp (15 mL) to a ramekin to garnish. Mix remaining pesto with yogurt. Transfer to an airtight con tainer. (Cover and refrigerate both up to 2 days.) When ready to serve, transfer yogurt to a serving bowl and garnish with pesto and dill. 2. For the lamb, preheat oven to 325°F (163°C). Line a 16-inch (40-cm) round, 3-inch (8-cm) deep roasting pan or 3 ×11× 16-inch (8 × 28 × 40-cm) rectangular roasting pan with parchment paper, overlapping on sides.

3. Using a Y peeler, remove lemon zest in strips and place in a medium-size bowl. (Save rest of lemon for another use.) Add olives, garlic, figs, dates, oil, dried oregano and fresh oregano and thyme. Stir until well combined and pour into baking dish around feta. 4. Bake until feta and olives are soft and feta is slightly golden, 30 to 35 minutes. During last 10 minutes of cooking, wrap pitas in foil and place in oven to warm through. 5. When feta is done, drizzle with honey and sprinkle with dill and pepper. Cut pitas into triangles and serve immediately with feta.

Serves 4 to 6

Serves 6

102

———————— TRAVEL 2025