LCBO F&D - Spring 2021 by Lawrence Ambrocio

SPRING 2021

The Spring Issue

COMPLIMENTS OF

Enjoy 40% FEWER CALORIES than a glass of white wine*

*40% fewer calories per 1.5oz serving of Ketel One Botanical Spirit Drink (73 cal; 0g carbs) and 3.5oz soda water than a 5oz serving glass of white table wine (CNF: 121 cal; 3.82 g carbs).

THE BOTANICAL SPRITZ Mix 1.5oz of your favourite Ketel One Botanical. Top with 3.5 oz of soda water. Garnish with fresh fruits and herbs.

PLEASE ENJOY RESPONSIBLY.

VOTED #1 TONIC BY THE WORLD’S BEST BARS FOR 7 CONSECUTIVE YEARS. PLEASE CONTINUE TO SUPPORT CANADA'S BARS AND RESTAURANTS. SupportRestaurants.ca | #RestaurantsAreFamily

AVAILABLE AT BARS, RESTAURANTS, DISTILLERIES, AND GROCERY STORES WHERE FEVER-TREE IS SOLD.

FeverTreeCanada #mixwiththebest

TABLE OF CONTENTS

Features

58 Celebrate Spring

By Eric Vellend A sophisticated plant-based dinner menu—paired with sustainable and organic wines—is the ideal way to celebrate Earth Day. 66 Canned Remix

By Crystal & Tara Luxmore Build Instagram-worthy cocktails using RTDs, craft beers and artisanal ciders right in the can they came in. 72 Bake Swap

By Michelle Lucas Larving Be the star of any spring bake sale (or just treat your friends) with scrumptious new takes on the classics.

ON THE COVER Perfect Garibaldi cocktail, recipe on page 40. Photography by Rob Fiocca.

FOOD & DRINK

SPRING 2021

TABLE OF CONTENTS

Departments FOOD

51 FLAVOURS

FREEZER FINDS By Alison Kent

Brisket Two Ways

Before the first harvest, here’s a crop of recipes for great-tasting dishes that make the most of frozen vegetables. 79 PLAIN & FANCY

BRISKET TWO WAYS By Jesse Vallins Whether for weeknights or weekends, cooking delectable, melt-in-the-mouth brisket needn’t be a challenge. 91 101

BAGELS AT HOME By Amy Rosen Everything you need to know about making perfect bagels— including a step-by-step guide.

DRINK 35 TRENDS

83 SEASONAL

FLUFFY COCKTAILS By Christopher St. Onge

WINES FOR THE WEATHER By Charlene Rooke

Inspired by the dalgona coffee trend, four new cocktails layer in seasonal ingredients, topped off with velvety foam.

Match the weather with lighter or richer styles of your favourite varietals—perfect food pairings included!

43 GIFTING

35 In every issue

WHAT TO BRING By Jordan St. John Looking for a housewarming present or special gift? Find the perfect bottle (or can) for any gift-giving occasion this spring.

10 17

EDITOR’S NOTES

104 ONTARIO MAKERs

INSIDE SCOOP

TABLETOP TREND By Brenda Morrison

By Eric Vellend The latest bits, bites and sips to keep you in the know.

Support small businesses with made-to-order jigsaw puzzles.

103 RECIPE INDEX

SPRING 2021

FOOD & DRINK

BEYOND M AT E R I A L

Coming next issue Early Summer 2021 Summer’s first harvest Delicious recipes welcome the season’s new produce Colourful cocktails A bouquet of naturally tinted cocktails Best patio in town Visit a great patio bar without leaving home Gin shop specials Explore and enjoy the latest unique gin styles

VP Marketing & Customer Intelligence Vanda Provato Editor Jody Dunn Art Directors Karen Lim Cathy Cicchini Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Suresh Doss Victoria Walsh Publication Coordinator Leslie Bolter Graphic Designers Dominique Patafio Pat Turbach Production Coordinator Judy Haverkort

Publication Assistant Piper MacFadyen Production Assistant Everton Smith

Many of the products featured in this issue are available to purchase online at lcbo.com.

Food Stylists Lindsay Guscott, Eshun Mott, Christopher St. Onge

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please contact helloLCBO online at hellolcbo.com, or call toll-free 800•668•5226 or 416•365•5900. TTY Only: 416•864•6898 or 800•361•3291.

Prop Stylists Christine Hanlon, Andrea McCrindle, Shelly Shnier, Genevieve Wiseman

Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 28, Number 3.

Contributors Lisa Fielding, Jessica Huras, Alison Kent, Anna Kohn, Michelle Lucas Larving, Crystal Luxmore, Tara Luxmore, Brenda Morrison, Amy Rosen, Jordan St. John, Christopher St. Onge, Renée S. Suen, Jesse Vallins Publisher Wayne Leek

All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement.

Food & Drink is printed on paper that contains 10 percent post-consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink, 55 Lake Shore Boulevard East, Toronto, ON, M5E 1A4 ISSN 1195-5988 Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Prices are subject to change without notice. Cette publication est également disponible en français.

Advertising Sales Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

SPRING 2021

FOOD & DRINK

LCBO NOTES

PORTRAIT BY JAMES TSE

From our President & CEO Dear friends, Welcome to the Spring issue of Food & Drink. This first magazine of the year is always a welcome sign that winter is almost over and that a new season is imminent, bringing with it optimism and a sense of renewal. I hope, by the time you read this, that Ontario will have turned a corner in the fight against COVID-19, and we can all look forward to brighter days ahead. Spring is also the time when many beverage alcohol producers introduce exciting and innovative products that make their way onto our shelves. You can find news of some of them, such as flavoured spirits or lower-calorie options, and many wines that are new to Ontario, in the “What to Bring” story on page 43. You will also see our enthusiasm for small local businesses throughout this issue— everything from gourmet treats to chocolate shops and jigsaw puzzles. Supporting Ontario’s artisans and entrepreneurs remains essential, especially those who are part of the hospitality industry as they begin to rebuild their businesses. I would also like to draw your attention to the great work of many of our partners. Through Spirit of Sustainability, the LCBO is committed to supporting the principles of Thriving Communities across Ontario, which includes helping make sure every

FOOD & DRINK

SPRING 2021

single individual has equitable access to essential resources. This March the LCBO is partnering with and fundraising for the Women’s College Hospital Foundation in support of their mission to close the health gaps for women and underrepresented communities. Equity is at the centre of everything the hospital stands for and we share their goal of making our province a stronger, more inclusive place in which to live. And that is something else to look forward to as spring approaches, the sun starts to warm us again, and we look forward to renewed connection with family, friends and as members of our communities.

George Soleas President & CEO, LCBO

EDITOR’S NOTES

While 2020 was a year most of us will happily forget, a couple of things it taught us was how to make do with what we had on hand and how to improvise. Some trends and experiments worked better than others, but a whole new world of kitchen hacks has been born and, with kids being more handson, the next generation has started to establish a more solid foundation in the kitchen—and that is a very good thing. We cooked from our pantry like never before, and that too is a trend that will serve all of us well in the long run. But, after a year of cooking at home, maybe it’s time to clear out the old. On page 22, our Food Editor, Eric Vellend, shares his advice for what to keep and what to part with. Compound Butters (page 20) are a great way to use up what may be nearing the end of its shelf life. So easy to make and store, they will add a whack of flavour to whatever you are cooking. And, if you find yourself with more beans than you know what to do with, we’ll help you make good use of those too with recipes from our archives on page 24. It was hard to miss the sourdough trend last year, and since it seems like we’re going to be in our kitchens for a little longer, this year we propose you tackle homemade bagels. Amy Rosen’s step-by-step guide (starting on page 91) shows that it’s easier than you think and, once you’ve mastered the basics, a whole world of flavour experiments

awaits! Keeping with the baking trend, spring is traditionally a time of bake sales. While we won’t be gathering for those, keep the tradition alive and organize a virtual bake sale—and consider donating the profits. In “Bake Swap” on page 72 we share four twists on bake-sale classics to help get you started. When it comes to drinks, last spring’s dalgona coffee trend was a big hit on Instagram. We’ve carried that forward to 2021 and present “Fluffy Cocktails.” Starting on page 35, you’ll find four unique drinks with foamy tops that will bring out your inner bartender. We also spotted professional bartenders building cocktails in a can on our social media feeds. We’ll show you how to do it (page 66) with an assortment of products you can find at the LCBO—yes, including White Claw. On the food front, we know incorporating more plant-based foods into our diet is better for us and something that more and more people are embracing. Try one or all of the dishes in our spring menu on page 58 and you won’t even know what you’re missing. We hope this issue serves as a pleasant diversion while we all wait out what we hope is the beginning of the end of the pandemic. We’re looking forward to a brighter 2021 and to discovering and sharing all the trends that it will bring!

PORTRAIT BY JAMES TSE

First issue of a new year!

We’ve moved Earlier this year, our foodanddrink.ca @lcbofoodanddrink website migrated to lcbo.com/foodanddrink: now you can browse recipes and shop for lcbofoodanddrink products all in one place. Change is never easy, know that we are working on continuous LCBO improvements to this experience.

SPRING 2021

FOOD & DRINK

WHAT EXACTLY ARE WE SUSTAINING BY MAKING

2019 RAYMOND VINEYARDS FAMILY CLASSIC CHARDONNAY $16.95 LCBO 269753

Citrus, mango, star fruit and honeysuckle on the nose. Lychee and green apple and vanilla bean on the palate. Bright and balanced.

OUR WINES SUSTAINABLY?

To make a 90-point wine — and to make one you can drink on a Tuesday — that’s a real achievement. One you want to replicate year after year. That’s only possible if you take care of the land and the people who farm it. Which is what Sustainability is all about.

A S ALIVE A S THE PL ACE THE Y’ RE GROWN G ROWN .

2018 CONUNDRUM RED 90 POINTS, wine.com $24.95 LCBO 294298

Rich, structured, complex blend of Petite Syrah, Zinfandel and Cabernet. Aromas of cherry pie, milk chocolate and coffee.

OBSESSION SYMPHONY $15.90 now $13.90 from Apr 25 to May 22 LCBO 295931

2019 J. LOHR ESTATES RIVERSTONE CHARDONNAY 90 POINTS, Wine Review Online $19.95 now $17.95 from Mar 28 to Apr 24 LCBO 258699

Aromas of honeysuckle and ginger. Flavors of peaches, honeydew, lychee, ginger and almond. Finishes crisp and clean.

Ripe orange, fresh nectarine and hazelnut on the nose. On the tongue, apricot, peach, and honey. Rich and creamy.

CUPCAKE MONTEREY COUNTY CHARDONNAY 90 POINTS, Tastings.com $15.95 now $13.95

2018 LA CREMA CHARDONNAY 90 POINTS, Globe & Mail $29.95 now $27.95

from Mar 28 to Apr 24 LCBO 230821

from Mar 28 to Apr 24 LCBO 962886

Apple, lemon, vanilla and a hint of toasted almond. Barrel-fermented for a rich, creamy texture.

Aromas of Meyer lemon, Gala apple, and Honeydew melon. Vibrant and juicy. Lingering finish.

JOSH CELLARS ROSÉ $18.95 now $16.95 from Mar 28 to Apr 24 LCBO 539312

Smell fresh strawberries and white flowers. Taste white peach, strawberries, and citrus. Crisp and mouthwatering.

TOM GORE CABERNET SAUVIGNON $19.95 now $17.95 from Apr 25 to May 22 LCBO 451336

Blackberry and black currant with red currant, plum, and dried herb. Rich mouthfeel, supple tannins, and a long finish.

Product of California

ADVERTISING FEATURE

Show your love for

LOCAL Choose Ontario VQA wines When it comes to choosing to support local makers and businesses, Ontario wineries can come right at the top of your list. Boasting exceptional quality and flavours, our local wines are sure to inspire a warm glow of pride. Ontario VQA wines offer fantastic value and variety as well, meaning you can find just the right bottle to enjoy. Pair this fresh Pinot Grigio from the southern tip of the province with Warm Brussels Sprout, Red Pepper & Zucchini Roast with Sicilian Vinaigrette for a memorable meal. Or choose beautifully crafted white or red varietals from the acclaimed Niagara Peninsula wine region — all for under $20 a bottle. You’ll find plenty to explore in the world of Ontario rosés, sparkling wines and Icewines too. There’s never been a better time to discover the diversity

33934

of Ontario VQA wine.

Henry of Pelham Baco Noir Old Vines VQA

Pelee Island Pinot Grigio VQA

459966 750 mL Full-bodied & Smooth (D – 14 g/L)

326413 750 mL Light & Crisp (XD – 4 g/L)

Savour this rich, deep red’s layers of plum, black pepper and cedar smoke. Enjoy it with boldly flavoured beef dishes.

Spicy vegetarian dishes are a great match for this crisp, lightly floral white and its aromas of pear and fresh herbs.

Diabolica Red VQA 617662 750 mL Medium-bodied & Fruity (D – 17 g/L)

Soft flavours of chocolate and smoke complement this velvety-smooth red. Linger with it over an Ontario cheese plate.

Strewn Two Vines Riesling Gewürztraminer VQA 467662 750 mL Aromatic & Flavourful (M – 20 g/L)

Appealingly aromatic, this white balances honey and citrus flavours with crisp acidity. Pair it with savoury Asian dishes.

Featured products are available at select LCBO stores. Prices subject to change without notice.

get real.

Quite simply the most perfect, organic sparkling vodka beverage you’ll ever drink. @drinkwell | drinkwell.ca

Inside scoop The latest bits, bites and sips to keep you in the know. Spring is all about new beginnings, so get ready to clean out your pantry and stock it with new cooking oils, gourmet tinned seafood and a spicy Chinese condiment with a cult following. Also take note of Suresh Doss’s report on mango season in the Greater Toronto Area, and have fun with Victoria Walsh’s astrological wheel of cocktails.

By Eric Vellend | PHOTOGRAPHY by darren kemper

30 20

Irish spring

Some like it hot

Winging it

20 Spring awakening 20 Compound interest 20 Who to follow 22 Spring cleaning 22 Astrology mixology 24 Bean cuisine 24 Buzz-worthy bottles 24 Sherry & seafood 26 Mango season 26 Chop, chop 28 Blanc check

18 Some like it hot

28 Bird up! 28 A guide to new cooking oils 30 4 artisanal chocolate makers

FOOD & DRINK

SPRING 2021

INSIDE SCOOP

TRENDSPOTTING

Some like it hot The next time you’re scanning the hot sauce shelf at an Asian supermarket, keep your eyes out for the Godmother. As company founder, Tao Huabi graces every bottle of Lao Gan Ma’s legendary Spicy Chili Crisp (210 g, $2.99, tntsupermarket.com), a Guizhoustyle chili oil packed with crispy bits of hot pepper, onion and fermented black beans with a hint of Sichuan pepper. It’s spicy, savoury, crunchy and welldeserving of its cult status. Try it on everything from tofu to noodles to broccoli. A few local outﬁts are making in-house versions, including St. Catharines’s 06 Chengdu Noodles—their excellent Chengdu Chili Oil (210 mL, $9.99, 06chengdunoodles.com) is rich with sesame seeds and pecans.

SEASONAL SIPS

Irish spring FAUX BETTER

Winging it If you’re looking for a heat-and-serve snack (or side dish) that’s both vegan and gluten-free, then stock your freezer with the cauliflower or broccoli “wings” from Toronto-based Wholly Veggie! (whollyveggie.com). A yin-yang of crunchy and soft textures, they maintain that wonderful crust long out of the oven—not that they’ll last that long! The sauce is almost superfluous with these tasty bites, though we did like spicy, tangy buffalo the best. Wholly Veggie! Buffalo Cauliflower, 375 g, $6.99, metro.ca

When you’re raising a glass to St. Patrick’s Day, it doesn’t necessarily have to be ﬁlled with whiskey or stout. Here are four under-the-radar Irish drinks to sip on March 17. Drumshanbo Gunpowder Irish Gin LCBO 635508, $54.50

The “gunpowder” refers to a type of green tea used as the main botanical. The citrusy gin is terriﬁc with tonic.

Coole Swan Superior Irish Cream Liqueur

Irish Mist Honey Liqueur

Guinness Hop House 13

LCBO 17464, $47.95

LCBO 20768, $36.95

Available for a limited time, this sublime liqueur is made with premium ingredients, including single malt Irish whiskey and Belgian white chocolate.

Floral, herbal and complex, this divine honey liqueur can be sipped straightup, on the rocks or in a Black Nail with an equal part of Irish whiskey.

LCBO 536227, 500 mL, $2.85

From the makers of the iconic stout, this malty lager has grapefruit aromas and a pleasantly bitter ﬁnish.

SPRING 2021

FOOD & DRINK

A PERFECT HARMONY OF SPICE AN D FRUIT ON A WAVE OF AROMATIC SMO K E. W W W. H IG H LAN D P AR KWH I S K Y. C O M

@HIGHLANDPARKOFFICIAL

750mL • LCBO# 204560 • $69.95 350mL • LCBO# 13055 • $34.95

INSIDE SCOOP SEASONAL SIPS t MISO white miso paste + thinly sliced green onion Best on: fish, corn, asparagus

t GREEK crumbled feta + grated lemon zest + minced garlic + chopped fresh dill Best on: chicken, lamb, potatoes

Spring awakening On the fiercely competitive gin shelf, one bottle stands out as a spring sipper: Levenswater Spring 34 Gin (LCBO 645697, $50.00). Inspired by the global pantry that is Toronto’s iconic Kensington Market, chief alchemist Paul Allamby took seven years to perfect the four-stage process of infusing 34 botanicals into a potato-based neutral spirit. It’s gorgeously complex, with notes of lavender and citrus, and an eye-catching peachy hue from beets, rosehips and saffron. Experience this unique local gin in the Blush Hour (recipe on page 102), a Martini-style cocktail sweetened with elderflower liqueur and tinted with Campari.

Colour is from beets, rosehips and saffron

t CURRY curry powder + grated ginger + minced shallot + chopped fresh cilantro Best on: shrimp, pork, cauliflower

t HORSERADISH grated horseradish + thinly sliced fresh chives + chopped fresh parsley Best on: salmon, beef, beets

DINNER’S READY

Compound interest

Who to follow: @BlackFoodie.Co Run by Toronto-based influencer Eden Hagos (@EdenTheFoodie), this popular account explores food cultures, traditions and flavours “through a Black lens.” You’ll find profiles of local chefs, spotlights on Blackowned food businesses and spirited recipe debates, not to mention drool-inducing photos of Jamaican patties, Trini doubles and Ethiopian platters.

SPRING 2021

FOOD & DRINK

IMAGE BY EDEN HAGOS

Looking to upgrade weeknight dinners? It pays to have compound butter up your sleeve. Mash 1/2 cup (125 mL) softened unsalted butter with herbs, spices, cheeses or other flavour boosters. Season with salt and pepper, transfer to a piece of plastic wrap, then roll and twist the ends to make a sausage. Freeze up to six months and slice as you need, making sure it goes on piping-hot food so it melts properly. See above for some ideas to get you started.

Our winemaking isn’t just about tradition.

The McManis Vineyards and Winery are Certified

It’s about looking ahead to make sure that

Sustainable, meeting the standards that safeguard

tomorrow’s vineyards are even better than

the quality of our environment, our community -

the ones we’re cultivating today.

and our wines. Now that’s a good pour.

Mindful. CER T IFIED SUS TAINABLE

•

V E G A N F R I E N D LY

A Vintages “Essential” always available at the LCBO. Please enjoy responsibly. Represented in Ontario by The Vine. thevineagency.ca

FA M I LY V I N E YA R D S

INSIDE SCOOP

Your pantry checklist

KITCHEN HACKs

o Whole-grain

Spring cleaning

a star anise then cover with hot wine. Store in the fridge and use in baking or on salads. In the future, resist the temptation to purchase club packs and choose more modest quantities.

products Whole-grain foods such as brown rice, farro and wholewheat flour go off much quicker than their white counterparts. When they get that unpleasant rancid odour, throw them out and buy in bulk only what you’ll use within six months.

When you’re assembling your spring cleaning list, don’t forget the pantry. Here’s what to look for and ways to reduce waste in the future.

o Spices Do you remember when most of your spices were purchased? No? Then it’s time to chuck them out and start over. Your dinner will thank you. Buy in bulk only what you’ll use within a year or two, and label them with the purchase date.

o Nuts Nuts are also prone to going rancid, especially fatty varieties, like pecans and walnuts, and chopped or roasted nuts. Buy raw whole nuts in small quantities, and roast only as you need them. If you find yourself with a surplus, freeze them in an airtight container.

o Yeast Using yeast past its prime will result in major baking fails. To test whether it’s still active, put some in a bowl of warm water with a pinch of sugar. If it foams, it’s still good; if not, bin it. In the future, keep yeast in the freezer to prolong its shelf life.

o Dried fruit Despite the name, dried fruit should be moist and plump. If it is desiccated from age or improper storage, place in a jar with a few whole cloves and

what’s your sign?

Astrology mixology Pisces

Spring ushers in the start of the astrological wheel. To mark the occasion, the LCBO is offering up a whole calendar of cocktails. Whether you’re a religious horoscope reader, just curious or seeking inspiration for a birthday treat for someone special, let the drinks astrology wheel guide you. You’ll find cocktails, sweet treats and cakes to match every sign at lcbo.com/fdspring21. These three cocktails are perfectly aligned with the spring astrological signs. by Victoria Walsh

Ice Dancer This dreamy, inventive concoction is best suited to Pisces’s imaginative and creative MO. Follow the recipe verbatim, or embrace your natural instincts and get creative with it.

Aries

Taurus

Ginger Old Fashioned

Manhattan

We know you like things uncomplicated, Aries, so here’s a classic with a twist that will also appeal to your bold and adventurous side.

Reliable, practical and straightforward, this archetypal cocktail matches all of the best Taurean characteristics.

SPRING 2021

FOOD & DRINK

. S R E M R A F REAL . S E P I C E R L R EA

u can make o y s g in th s u io h all the delic it w t e rn te in e You could fill th already did! e w , it a w h O . s g hy, Ontario eg lt a e h , h s e fr h wit Check out this recipe

and more at getcracking.ca

INSIDE SCOOP

TRENDSPOTTING

Buzz-worthy bottles From the return of the Espresso Martini to creative new libations, coffee cocktails are buzzing again. Here are three beverages to give your drinks a jolt of joe this spring.

Wolfhead Coffee Whisky Liqueur LCBO 669408,

$34.95

FROM THE ARCHIVES

Bean cuisine Did you go overboard filling the pantry with canned beans this winter? Look no further than our recipe archive for plenty of great ideas for how to use them up. Black beans boost the protein in vegetarian Sweet Potato Quesadillas for an easy weeknight dinner. Navy beans combine forces with edamame and buttermilk-brined chicken in our vibrant Celery, Chicken, Chive & Bean Salad. Finally, chickpeas are the stars of Shrimp with Chickpeas & Lime Crema, a spicy Cuban-style stew topped with rum-marinated shrimp and a garlicky lime cream. Find the recipes at lcbo.com/fdspring21.

Made in Essex County, this liqueur has notes of milk chocolate, vanilla and roasted coffee beans.

Conker Cold Brew Coffee Liqueur LCBO 14610, 700 mL,

spring PAIRINGS

$40.95

Sherry & seafood

The choice of discerning bartenders, this rich, bitter elixir will take a White Russian to the next level.

With fancy tinned seafood in the cupboard, you can instantly upgrade cocktail hour to first class. Instead of the usual Iberian imports, check out what’s on offer from Toronto-based Scout Canning (enjoyscout.ca). Beautifully packaged and lovingly made by chef Charlotte Langley, delicacies include briny Atlantic Lobster (3 x 90 g, $38.99) and Ontario-raised Rainbow Trout (3 x 90 g, $29.99) in a dill sauce. Bonus: you can purchase Scout products with a clear conscience. “Scout works directly with fisheries and sustainable farms in the U.S. and Canada for a short sea-to-shelf supply chain,” says Langley. “We’re also a proud member of 1% for the Planet, meaning every sale reinvests into climate action projects.” The best match for gourmet canned seafood is bone-dry fino sherry from Spain, either nutty Tio Pepe Extra Dry Fino (LCBO 231829, $18.95) or briny Alvear Fino Montilla-Morilles (LCBO 112771, $14.00).

Jameson Cold Brew Irish Whiskey LCBO 17055, $36.95

Try this coffeeinfused whiskey, new from Jameson, in your weekend cappuccino or a highball with cola.

SPRING 2021

FOOD & DRINK

$2 OFF March 29 – April 25

LCBO # 17747 $17.95

WHAT TO BUY

Chop, chop

101

Mango season Mango lovers know that spring usually signals the arrival of many varieties of the tropical fruit here in Ontario. Our diverse palates have spurred the import of mangoes from all corners of the globe. Every mango cultivar is wildly different, so here’s what you should look for the next time you’re browsing the produce aisle. Mangoes come in all shapes and colours. The most commonly found is the large Haden variety from Florida, with a green skin that turns crimson when it ripens. While the Haden mango has a tame flavour profile, varieties like the Azucar from Brazil are tender and palm-size but have a pronounced perfume and custard-like quality. by Suresh Doss

Alphonso Mango Commonly known as “the king of mangoes,” the Alphonso has garnered a cult-like following in recent years for its creamy saffron-coloured flesh and delicate aroma. Alphonso is a non-fibrous mango with soft pulp: you can eat the flesh with a spoon.

Julie Mango One of the most popular mangoes in the spring months is the Julie variety from Jamaica. Don’t be fooled by the dark green skin—the Julie has a reddish-orange flesh and can be incredibly juicy when eaten just before it’s ripe. Some fans prefer to enjoy the Julie when it’s fully ripe, which presents a surprising spritz of effervescence.

Mallika Mango In the late spring months, search for the Mallika varietal. This fibreless hybrid mango from India has become a recent favourite for its pronounced honey flavour and citrus quality. Mallikas have a green peel that gives way to bright orange flesh. They’re great for Thai-style coconut milk and rice desserts.

While many hand mixers and immersion blenders have gone cordless in recent years, KitchenAid is raising the stakes with a cordless mini food processor. It is remarkably light, takes up minimal counter space and charges quickly. It’s great for chopping vegetables and blitzing sauces like pesto, and it can even whip cream. KitchenAid 5 Cup Cordless Food Chopper, $179.99, kitchenaid.ca

cordless

How to cut

How to store

The easiest way to cut a mango is by cubing. Standing a semi-ripe mango on a cutting board, use a sharp knife to slice off the cheeks, getting as close to the seed as you can. Score the flesh of the cheeks like a grid and use a spoon to scoop out the flesh. Delicate varietals like the Alphonso should be consumed as soon as possible.

Unripe and semiripe mangoes should be stored on the countertop until ready, they get sweeter as they ripen. To speed up the ripening process, store them in a paper bag. Gently press on the peel of the mango with your thumb. If it gives easily, it might be time to put the fruit in the refrigerator. Mangoes freeze very well, and when

peeled, cubed and placed in tightly sealed containers, will keep well for a few months. Now you can enjoy a mango lassi year-round.

Where to find The best place to find a large variety of international mangoes is at your nearest Asian grocery store. Start in late March. Also look for interesting varieties at your corner produce shop.

Bring bold flavours to a dish Many of the international mangoes we have available today bring bold flavours and interesting textures to dishes. The next time you’re making a Thai-style beef and mango salad, try swapping out the generic variety with something new.

SPRING 2021

FOOD & DRINK

ALPHONSO MANGO BY TUKARAM.KARVE/SHUTTERSTOCK.COM; JULIE MANGO BY RONNIE/ADOBE STOCK; MALLIKA MANGO COURTESY OF MANGO CANADA MANGOCANADA.COM

INSIDE SCOOP

WE PREFER ‘PHYSICAL DISTANCING’ TO ‘SOCIAL DISTANCING’

SHARE A SMASH FROM AFAR AVAILABLE AT YOUR LOCAL LCBO Please drink responsibly. © Georgian Bay Spirit Co.™ 2021

GEORGIANBAYSPIRITCO

INSIDE SCOOP THE TAKEAWAY

Bird up! Whether it’s from the supermarket or your neighbourhood churrasqueria, a rotisserie chicken is a weekly staple for thousands of Ontarians. To wash down the crisp, succulent bird, you’re going to want a light, juicy red. From the VINTAGES ESSENTIALS collec tion, Niagara’s 13th Street Gamay VQA (VINTAGES ESSENTIALS 177824, $19.95) is vibrant, refreshing and excellent with chicken. Pro tip: chill for 30 minutes for optimal enjoyment.

Shop the issue at lcbo.com/ fdspring21

SEASONAL SIPS

Blanc check Sauvignon Blanc is the ultimate spring wine. Not only does it pair brilliantly with the first vegetables of the season, but its zesty acidity will snap your palate out of the winter doldrums. Here are three LCBO customer favourites to enjoy this spring. Josh Cellars Sauvignon Blanc

Cloudy Bay Sauvignon Blanc

LCBO 643114, $18.95

LCBO 304469, $36.95

LCBO 221804, $15.95

This aromatic California white offers tropical fruit fla vours and a refreshing finish.

From New Zealand, this be loved wine has the savoury com plexity to justify its price tag.

Citrusy and herbal, this bottle is the topselling VQA Sauvignon Blanc at the LCBO.

what to try

Sunflower

Avocado

Coconut

Hazelnut

A guide to new cooking oils

While regular sunflower oil has been around for ages, virgin is gaining popularity as a locally produced alternative to extra virgin olive oil. It’s sweet and nutty, and excellent drizzled on salads or steamed green vegetables.

Made from pressing the fruits’ flesh, avocado oil is prized for being high in healthy monounsaturated fats. Virgin is relatively bland, but refined has an extremely high smoking point—520°F—making it ideal for searing, roasting and broiling.

Coconut oil is a beloved staple of the plantbased crowd. Virgin oil has a pronounced coconut flavour and can be used to fry pancakes, enrich granola or drizzle on popcorn. Refined coconut oil is neutral in taste and a popular vegan substitute for butter.

Roasted hazelnut oil brings its deep, nutty flavour to everything from grilled asparagus to goat cheese salad. It’s also ter rific in baking, especially when chocolate is in the equation. Make sure to store it in the fridge after opening to prolong the shelf life.

There is a whole world of cooking oils beyond canola and olive. Here are four that warrant your attention.

Trius Sauvignon Blanc VQA

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FOOD & DRINK

Order it this morning. Get it this afternoon. When you need it today, choose Same-Day Pickup, now available at 160+ locations. Go to LCBO.com to find your closest Same-Day Pickup store, and order within 3 hours of closing. When you get an email that your order’s ready, go straight to your store’s Same-Day Pickup counter to get your products. No standing in line!

Please Socialize Responsibly.

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Visit LCBO.com or download our app.

INSIDE SCOOP

Walker’s Chocolates

4 artisanal chocolate makers

With their rainbow-hued splatter patterns, these artistic Easter eggs make for an eye-catching seasonal centrepiece. Walker’s uses coloured cocoa butter and an airbrush to create a one-of-a-kind design on every egg. Crack open the hollow chocolate shell to reveal a surprise hidden inside.

Swap your usual drugstore Easter treats for these high-quality alternatives from some of Ontario’s top chocolate purveyors.

Burlington, walkerschocolates.ca

by Jessica Huras

DesBarres Chocolate DesBarres’s Caramel Crunch Bunny Drops are an irresistible sweet-meets-salty Easter snack. Crushed caramel pieces are mixed into bite-size 72-percent dark chocolate drops and finished with a sprinkling of sea salt from Newfoundland Salt Company. The drops also come in raspberry and plain sea salt flavours. Uxbridge, desbarreschocolate.com

Hummingbird Chocolate

Chocolate Barr’s Candies This Stratford mainstay crafts solid and hollow chocolate animals from scratch and decorates each by hand. With shapes ranging from classic bunnies to hens to horses, these chocolate creatures are a nostalgic option for families who want to continue a chocolate-bunny-gifting tradition but with finer chocolate. Stratford, chocolatebarrs.com

Hummingbird’s aptly named Mega Egg is a gooey, delicious Easter treat that’s big enough to share (but only if you want to). Made from 70-percent dark chocolate, the egg is filled with ganache, toasted pecans and caramel, and then drizzled with more chocolate for good measure. Almonte, hummingbirdchocolate.com

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WITH Y E K S I H IRISH W N FEE O F S O E C M W JA E LD BR O C L A R U NAT

Over 135 years ago, Dr. Emily Stowe, Canada’s first female doctor, founded Women’s College Hospital so women could practise medicine. Since that time, we have stood for equity. Today, we continue to be the voice for marginalized groups. We are grateful that the LCBO is providing meaningful support towards our mission of helping those who need access to equitable healthcare.

Jennifer Bernard President and CEO Women’s College Hospital Foundation

Together we can revolutionize healthcare. In celebration of International Women’s Day, LCBO’s Spirit of Sustainability platform is proud to partner with WCHF in support of their mission to revolutionize healthcare for a healthier and more equitable Ontario. We are united by our joint goal of making our province a stronger, more inclusive place to live.

Your donation will support programs that push limits, break barriers, and close critical health gaps for women and underrepresented populations. This includes programs like their Substance Use Service,

a holistic approach to helping those with substance use disorders, as well as the Women’s College Research Institute, which is closing health gaps in diagnosis and clinical treatment for women in Ontario and beyond.

Together we can help transform healthcare for those who need it most.

Please donate today in-store or online at LCBO.com

Feed Your Ravenous Soul A heretic is someone who thinks differently from the crowd. They explore. They experience. They create. That essence permeates our award-winning Gin #1 and Vodka #1. Try Heretic Spirits today and please enjoy responsibly! Discover us online and at your local LCBO.

1-833-HERETIC hereticspirits.com

395 Raglan Street Unit 1-A, Collingwood ON L9Y 5K8

TRENDS

Fluffy cocktails Riffing on last year’s social media trend—dalgona coffee—our cocktail versions layer in seasonal ingredients for a winning combo of contrasting flavours and velvety foam topping. By Christopher St. Onge Photography by rob fiocca

Iced & Spiked Dalgona Latte Recipe on page 103

TRY WITH… Woodford Reserve Distiller’s Select Bourbon LCBO 480624, $49.95

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FLUFFY COCKTAILS

TRY WITH… Sombra Joven Mezcal LCBO 549030, $59.95

MEZCAL SOUR This utterly delicious cocktail borrows a little from a traditional Sour (the lemon juice) and a little from a Margarita (the salt) but drinks more like a Sour, albeit with a ﬁne, smoky edge from the mezcal. Pineapple juice, when given a hard dry (without ice) shake, foams beautifully and holds this supple layer forever. It’s used here in place of an egg white—the usual addition to a Sour.

1 In a cocktail shaker without ice, combine 1 1⁄2 oz mezcal, 1 oz lemon juice, 1 oz pineapple juice, 1⁄2 oz agave syrup and a pinch salt. Shake vigorously for 20 seconds, add ice and shake 15 seconds longer. Pour into a rocks glass over a single large ice cube. Garnish with a pineapple leaf.

PREFER TEQUILA INSTEAD? CHECK OUT LCBO.COM/ FDCOCKTAIL FOR A VARIATION OF THIS RECIPE.

Makes 1 drink

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FLUFFY COCKTAILS

Cotton-Tail Gimlet It used to be that if you wanted a foam-topped cocktail, you needed to use an egg white or include a juice that held its structure after shaking. But boredom (there are only so many juices that hold a foam!) and a growing number of vegans had their way with this old-fashioned idea. Now, flavour-neutral (and vegan) foam enhancers are at the cutting edge of the fluff y cocktail trend, allowing inviting foams where none have gone before. The enhancers can be purchased at dedicated cocktail supply shops or online at cocktailemporium.com. 1 Muddle 1⁄4 cup (60 mL) chopped cucumber in a cocktail shaker without ice. Add 1 1⁄2 oz gin, 1⁄2 oz elderﬂower cordial, 3⁄4 oz lime juice and 1⁄3 dropper foam enhancer (we used Ms. Better’s Bitters Miraculous Foamer). Shake for 30 seconds, add 4 ice cubes and shake 15 seconds longer. Fine-strain into a coupe glass and garnish with a cucumber spear. Makes 1 drink

FOR AN EASY VARIATION OF THIS DRINK THAT ELIMINATES THE FOAM TOPPING, LOOK FOR THE SPRING GIMLET AT LCBO.COM/ FDCOCKTAIL.

TRY WITH… Hendrick’s Gin LCBO 637504, $52.95

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We believe the simplest, most natural things in life are the things worth savouring.

MUST BE LEGAL DRINKING AGE.

FLUFFY COCKTAILS

PERFECT GARIBALDI

The Garibaldi is a classic aperitivo. In it, freshly squeezed orange juice and Campari add up to a sum that’s greater than its parts. It was arguably perfected in New York City’s Dante café, a 105-year-old institution that was named World’s Best Bar in 2019. Their secret is fluff y aerated orange juice achieved with a high-pressure juicer. A similar effect can be produced at home using a high-speed blender. A little Grand Marnier amplifies the orange flavour here. Storebought pasteurized orange juice is bitter—the delicacy of freshly squeezed juice is best. 1 Squeeze the juice from 2 large oranges and fine-strain into a high-speed blender. 2 Add 2 ice cubes to each of 2 Collins glasses. Pour 1 1⁄2 oz Campari (LCBO 277954, $29.95) and 1⁄4 oz Grand Marnier (LCBO 1784, $49.95) into each glass. 3 Blend orange juice at mediumhigh speed in a high-speed blender (or high speed in a regular blender) until light and frothy, about 30 seconds. Add frothy orange juice to each glass until about three-quarters full and stir to combine. Add another ice cube to each glass, top with more frothy juice, and garnish each with an orange wedge. Makes 2 drinks

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GIFTING

What to bring We’ve rounded up new and favourite bottles and cans to give this season— perfect for a toast, a housewarming or any special occasion. BY JORDAN ST. JOHN | photography by darren kemper

Sparkling wines for spring occasions Finding the right beverage to take to or serve at an Easter gathering can be complicated. Sparkling wines are always an easy choice, whether there is a toast or not.

In some circles, the idea of having leftover sparkling is laughable. However, a Champagne stopper will preserve the precious bubbles for several days, allowing your host to enjoy a belated treat.

Calvet Celebration Brut Rosé LCBO 16327, $16.95

This brut rosé speaks of the promise of spring renewal with gentle strawberry, lemon and vanilla tones emerging from a bone-dry body. The eye-catching cut-glass bottle adds table presence.

Toro Bravo Sparkling Secco White LCBO 16191, $11.95

Eﬀervescent, with notes of green apple, quince, peach and lime zest, this sparkler’s slight sweetness punches up the fruity body. It’s eﬀective as is or in a Mimosa.

Les Fumées Blanches Sparkling Sauvignon LCBO 445676, $13.95

Bright aromas of nectarine, peach and gooseberry, and petillant carbonation make this an exuberant and joyous expression of Sauvignon Blanc, with a short, drying ﬁnish.

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PROPERLY CHILLED SPARKLING WINE REQUIRES PROPER GLASSWARE. RIEDEL’S STEMLESS CHAMPAGNE FLUTES ARE COMPACT AND DESIGNED FOR THE PURPOSE.

WHAT TO BRING

Canned convenience Confused about what to take along? These convenient canned beverages are perfect for times when you want to balance conviviality with a calorie-conscious approach to spring. Good Sunday Lemon Gin Soda LCBO 19106, 473 mL, $2.95

At 100 calories and one gram of sugar, Good Sunday brims with bright lemon juice and zest.

Well Hibiscus Infused Lemonade LCBO 14918, 355 mL, $3.05

At 90 calories a serving, Well balances tart lemon and sweet agave nectar on the fulcrum of Indian hibiscus, creating a delightful berryish background note in this nostalgic lemonade.

Collective Arts Pink Gin & Soda with Raspberry & Bitter Orange LCBO 19114, 355 mL, $3.15

Based on rhubarb and hibiscus gin, this sparkling cocktail’s sweet palate lends the raspberry and bitter orange a confected Swedish berry connotation but is lightly tart.

Cottage Springs Watermelon Vodka Soda LCBO 649491, 355 mL, $2.70

The nose is all watermelon hard candy, which softens on the sip into a dry 100-calorie body.

REFRESHMENT IN A CONVENIENT FORMAT IS THE NAME OF THE GAME. SERVE IN A TALL TUMBLER OVER PLENTY OF ICE FOR BEST RESULTS.

At 4% ABV, Shiny Peach Lite Apple Cider (LCBO 19309, 473 mL, $3.75) doesn’t sacriﬁce the ﬂavour of orchardripe peach or the delicate balance between tannins and sweetness.

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Mixology can be labourintensive. Barchef The Toasted Old Fashioned (LCBO 546994, 375 mL, $26.30) does all the work for your cocktail hour, exquisitely balancing toasted chamomile, maple, fennel, orange oil and cardamom.

Small-size spirits Choosing small-size spirits is the perfect way to experiment with bold flavours from local producers without significant investment. Great for cocktail hour or unique housewarming gifts.

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Muskoka Butterfly Effect Pink Peppercorn Gin LCBO 14313, 375 mL,

$29.95

Pink peppercorn and hibiscus add both sharp spice and a sweet botanical note that blossoms when mixed with soda water.

Junction 56 Rhubarb Gin LCBO 16911, 375 mL, $24.95

Practically a rhubarb cordial, this gin liqueur is the ideal companion for a Collins glass. The rhubarb acidity never overwhelms—and a strawberry is the appropriate garnish.

Forty Creek Barrel Select Whisky LCBO 47290, 375 mL,

$15.55

With notes of honey, vanilla and baking spice, and a mild, peppery rye warmth, Barrel Select is a versatile all-rounder that can be enjoyed neat or in cocktails.

WHAT TO BRING

Ontario twist on St. Patrick’s Day St. Patrick’s Day calls for a pint of stout, but you needn’t look as far as Ireland for a fine example of this iconic style of beer. Wellington Imperial Russian Stout LCBO 296269, 473 mL, $3.95

Authentic to its English forebears, the earthy richness of this imperial stout’s chocolate, molasses, roasted nut and espresso is lightened by notes of tobacco, leather and ripe pear.

Sleeping Giant Skull Rock Stout LCBO 482265, 473 mL, $3.15

Oats give this stout a pillowy texture and highlights of coffee and dark chocolate.

Nickel Brook Cheeky Bastard Stout LCBO 552687, 473 mL, $2.95

The hallmark of Cheeky Bastard—the closest on this list to a traditional Irish stout— is its raffish, roasty finish.

Meyers Creek Brewing Back Roads Vanilla Porter (LCBO 16695, 473 mL, $3.95) features locally grown malt and hops, in addition to a healthy dose of pure vanilla that helps create a velvety smooth body.

Walkerville Easy Stout LCBO 453985, 473 mL, $3.10

This milk stout develops sweetness and texture from the addition of lactose. Aromas of toasted bread, deep caramel and cocoa give way to a touch of cola sweetness on the palate.

Alcohol-free but flavour-rich, Big Drop Brewing Co. Galactic Dark (LCBO 18403, 355 mL, $2.45) has notes of dark chocolate, dense sponge toffee and deep espresso roast.

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*Based on sales volume in CND liquor sales channels (PowerBI) for year ending September 2020. Please enjoy our wines responsibly.

WHAT TO BRING

New wines for spring sipping No matter the occasion, take the opportunity to try some fresh LCBO oﬀerings. The joy of novelty and exploration may lead to the discovery of a new favourite. 19 Crimes Snoop Dogg Cali Red LCBO 18116, $19.95

Snoop Dogg’s ﬁrst foray into the wine world is a blend of Petite Sirah and Zinfandel. Top notes of blackberry, cherry and leather luxuriate in a wide, oﬀ-dry, oaked body.

Despite being low in sugar, Bask Sauvignon Blanc (LCBO 16777, $12.95) remains characterful. A burst of melon accompanies a subtle herbaceousness on the way to a crisp ﬁnish.

Vida Orgánica Malbec LCBO 17753, $10.95

This vibrant purple Argentinian Malbec leans minutely tannic and expresses damson plum, blackcurrant and green bell pepper.

J. Lebègue Lussac Saint-Émilion LCBO 17900, $18.95

With an unctuous richness of dark red fruit on the nose that emerges into a peppery midpalate and lightly tannic ﬁnish, it’s a scintillating companion to a lamb roast.

Woodbridge Pinot Grigio (LCBO 17436, 500 mL, $9.95) has top notes of lime and tangerine with a crisp, gently acidic ﬁnish, all in a convenient Tetra Pak format. 48

DRESS UP YOUR GIFTS WITH THE LCBO’S NEW LINE OF SPRING PACKAGING —INCLUDING $1.95 GIFT BAGS AND REUSABLE 6-BOTTLE BAGS. AVAILABLE AT SELECT STORES AND ONLINE.

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MAKE YOUR

DRINKS WORLD CLASS

PLEASE ENJOY RESPONSIBLY.

Groceries without the baggage. Traditional grocery shopping can have a big environmental impact. Beyond all the single-use plastic bags, it also creates tons of food waste, relies on an overuse of pesticides, and leaves a massive transportation footprint. That’s why we created Mama Earth Organics – a local grocery delivery service that works to reduce our footprint at every touchpoint. Our model supports a circular economy, which is really just a fancy way to say that we reuse, recover and regenerate things for as long as we can – from farm to table and back again. We source local whenever possible, working with over 60 small farms that use sustainable practices to protect the quality of our food for years to come, and make sure we’re bringing you the freshest and tastiest food that’s ethical for animals, land and oceans. When it comes to delivery, we carefully plan the most efﬁcient routes to reduce emissions, and we reduce waste with sustainable packaging, like our reusable bins, glass jars and frozen thermal bags. Produce we don’t use is shared with our network of local partners, including food banks, community programs and our furry friends at animal sanctuaries, to help minimize food waste. At Mama Earth, we put thought into everything we source, because we know true food lovers are earth lovers, too.

Visit MamaEarth.ca/LCBO to get 25% off your ﬁrst 3 baskets today!

Local, sustainable, organics delivered.

FLAVOURS

GREEN EGGS & HAM OMELETTE Recipe on page 103

Freezer finds FOOD & DRINK

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Fresh veggies may not be at peak right now, but frozen ones can shine too—these great-tasting dishes are proof! By Alison Kent � photography by james tse

FREEZER FINDS ROASTED BROCCOLI RICOTTA TOASTS Roasting frozen broccoli florets works amazingly well—particularly in this crostini appetizer. Just be sure to begin with florets that are still frozen. Ricotta with honey is a classic tangy-sweet combo and is exquisite topped with lemony roasted broccoli and crunchy pistachios (or sub in hazelnuts, if desired). Fans of fiery chili flakes: sprinkle with extra for added kick and colour.

4 Toss frozen broccoli in a large bowl with olive oil, half of the lemon zest, the lemon juice, salt and chili ﬂakes. Spread out in a single layer on prepared baking sheet. Roast, turning once, until any liquid has evaporated and broccoli has golden edges, 28 to 32 minutes.

5 Meanwhile, combine ricotta, cream, honey and thyme. Season to taste with salt and pepper, and stir until smooth. 6 Spoon ricotta spread on toasts. Top with roasted broccoli. Toss pistachios with remaining lemon zest and sprinkle on top.

WHAT TO SERVE Floral, berry and citrus tones complement the broccoli, pistachios and thyme. A hint of sweetness and fresh acidity provide a foil to the ricotta and chili flakes. Trius Rosé VQA

Makes 24 pieces

LCBO 341743, $17.95

1 baguette, cut diagonally in 24 1⁄2-inch (1-cm) thick slices 1 garlic clove, halved 1 pkg (500 g) frozen broccoli florets, about 8 cups (2 L) 3 tbsp (45 mL) olive oil 2 tbsp (30 mL) finely grated lemon zest, divided 1 tbsp (15 mL) fresh lemon juice 1⁄2 tsp (2 mL) salt, plus more to taste 1⁄4 tsp (1 mL) chili flakes 1 1⁄2 cups (375 mL) whole-milk ricotta cheese 2 tbsp (30 mL) half & half cream 2 tbsp (30 mL) honey 4 tsp (20 mL) chopped fresh thyme Freshly ground black pepper to taste 1⁄3 cup (80 mL) chopped salted dry-roasted pistachios

1 Preheat broiler to high. 2 Place baguette slices on a large rimmed baking sheet. Watching closely, broil 4 inches (10 cm) from heat, turning once, until lightly browned, 2 to 4 minutes. When cool enough to handle, rub top side of each piece with the cut sides of the garlic. 3 Adjust an oven rack to lower third position and preheat to 450°F (232°C). Line the same baking sheet with parchment paper.

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LEEK & PEA SOUP WITH POACHED SALMON Harvested at the height of ripeness, frozen peas are nearly on par with fresh and maintain their excellent taste and texture. Blended with fresh dill and topped with tender poached salmon, this vibrant soup practically announces spring is on its way. It’s a lighter meal that makes a big impact on the table, especially when rounded out with crusty bread, crisp radishes and sweet butter. 2 leeks, roots and tips trimmed 2 celery stalks, chopped, divided 1 cup (250 mL) dry white wine 1/2 tsp (2 mL) salt, plus more to taste 12-oz (340-g) skin-on centre-cut salmon fillet 2 cups (500 mL) sodium-reduced chicken stock (approx.) 2 tbsp (30 mL) butter 2 Yukon Gold potatoes, peeled and chopped 2 1/2 cups (625 mL) frozen peas, thawed, divided 3 tbsp (45 mL) chopped fresh dill (plus small sprigs for garnish) Freshly ground black pepper to taste

1 Cut leeks in half where light green parts turn to dark green; wash thoroughly. Slice white and light green parts; set aside. Roughly chop about 3 cups (750 mL) of the dark green parts; place in a large pot, along with half the celery, the wine and salt. Pour in 3 cups (750 mL) water and bring to a boil. Reduce heat to medium, cover and simmer for 15 minutes. 2 Add salmon to liquid. Cover and poach at a bare simmer until fish flakes easily when tested with a fork, about 10 minutes. With a slotted spoon or skimmer, transfer fish to a plate; set aside. Strain cooking liquid through a sieve

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into a large measuring cup (or bowl). Add enough stock to make 5 cups (1.25 L) in total; set aside.

carefully purée soup until smooth. Return to clean pot, season with salt and pepper, and reheat gently.

3 Return clean pot to stove; melt butter over medium-high heat. Sauté reserved sliced leeks and remaining celery until softened, about 5 minutes. Add potatoes and reserved stock mixture; bring to a boil. Reduce heat, cover and simmer until potatoes are tender, 12 to 15 minutes. Stir in 2 cups (500 mL) of the peas and the chopped dill. Let cool slightly.

5 Place remaining 1/2 cup (125 mL) peas in a small bowl; pour in enough hot water to cover. Let stand for 1 minute; strain. Remove and discard skin from salmon; break into bite-size pieces.

4 In batches in a blender (or in pot with an immersion blender),

6 Serve soup in 6 shallow bowls with some of the salmon mounded in the middle and peas scattered around. Garnish with small dill sprigs.

WHAT TO SERVE This Sauvignon Blanc has enough structure and refreshing acidity to match the salmon. Flavours of green herbs and citrus will harmonize with the dill, peas and leeks. Creekside Sauvignon Blanc VQA LCBO 620724, $15.95

Serves 6

FREEZER FINDS

SOUTHERN CREAMED CORN WITH BACONWRAPPED SCALLOPS When fresh isn’t yet in season, frozen corn is a great choice for a couple of reasons: the fresh corn flavour has been locked in to enjoy year-round, and all that pesky husking or shucking has been taken care of. This dish offers restaurant-level dining without too much effort. Also, almost everything is better wrapped in bacon. Not that tender, sweet scallops need the boost! For creamed corn that’s even more rich and creamy, stir in a handful of shredded aged cheddar until melted and smooth. 18 jumbo sea scallops Salt and freshly ground black pepper to taste 6 thick-cut slices bacon, cut crosswise into thirds 1/4 cup (60 mL) butter, divided 1 bunch green onions, thinly sliced, white and green parts separated 1 jalapeño, seeded and minced 1 pkg (750 g) frozen corn kernels, thawed, about 6 cups (1.5 L) 2 tbsp (30 mL) all-purpose flour 1 1/2 tsp (7 mL) granulated sugar 1/2 tsp (2 mL) smoked (or sweet) paprika 1 cup (250 mL) half & half cream 1 1/2 cups (375 mL) baby arugula, optional

1 Preheat oven to 425°F (218°C). 2 Pat scallops dry with paper towel. Season with salt and pepper. Wrap 1 piece of bacon around each scallop; secure with a toothpick. Place on a parchment paper-lined rimmed baking sheet. Melt 2 tbsp (30 mL) of the butter and drizzle evenly over bacon-wrapped scallops. Bake, turning once, until bacon is crisp and scallops are cooked through, 22 to 24 minutes.

3 Meanwhile, melt remaining butter in a large saucepan over medium heat; add sliced white parts of green onions and the jalapeño. Cook, stirring occasionally, until softened, 2 to 3 minutes. Add corn; cook, stirring occasionally, for 5 minutes. Add flour, sugar and paprika; cook, stirring, for 1 minute. Pour in cream; simmer, stirring often, until thickened, 3 to 4 minutes. 4 Purée one-third of the corn mixture in a food processor

(or blender), then return to saucepan. Stir in all but 3 tbsp (45 mL) of sliced green parts of the green onions. Season to taste with salt and pepper. Heat through, 2 to 3 minutes. 5 Spoon some of the creamed corn into 6 shallow bowls. Remove picks from bacon-wrapped scallops; top each bowl with 3 scallops. Sprinkle with remaining green onions. Scatter arugula on top, if using.

WHAT TO SERVE Ripe apple, melon and flinty tones meld with the scallop, bacon, paprika and corn elements. The natural fruit sweetness and balanced acidity will refresh the palate. Famille Cattin Pinot Gris Alsace AOC LCBO 481424, $15.15

Serves 6

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PHOTOGRAPHY BY JAMES TSE

72 Bake Swap

Spring is a time of hope and new beginnings—just the boost we need after such a long winter! And that goes for our feature articles too. As the land comes out of lockdown, we pay tribute to Mother Nature with a fabulous plantbased menu that’s perfect for an Earth Day celebration or any evening when you feel like meatless cooking. The spring bake sale is a tradition in many parts of our province and a lovely way to mark the turn of the season. Our scrumptious recipes put new twists on some of the classics, guaranteed to delight anyone with a sweet tooth. And now that winter’s finally in the can, maybe your cocktails should be too. We show you how to build the latest mixological marvels using ready-to-drinks, craft beers and artisanal ciders, all made right in the cans they came in. Fresh, new ideas to greet spring’s reawakening!

58 Celebrate Spring | 66 Canned Remix

Spring 2021

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CELEBRATE In honour of Earth Day, a plant-based menu—featuring sustainable and organic wines alongside—naturally!

SPRING By ERIC VELLEND | PHOTOGRAPHY BY james tse Greenhouse Courtesy of canada-greenhouse-kits.ca

Held on April 22 every year, Earth Day raises awareness about the effects of climate change and what we can do about it. Since diet has a major impact on the environment, we’ve put together a plant-based menu to celebrate this important day. It’s 100 percent vegan and beyond delicious. To start there are scrumptious baked mushroom caps stuffed with quinoa, herbs and umami-charged nutritional yeast (aka nooch). The salad course takes the form of a slow-roasted beet tartare in a gingery dressing with crispy lettuce leaves for scooping. The main course finds plant-based “meatballs” spiced mergez-style with a tangy cashew “yogurt” and a crunchy chopped salad of spring vegetables. Finally, dessert brings a rich, chocolaty avocado-based pudding topped with roasted hazelnuts and sea salt.

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While there are plenty of plant-based tartare recipes out there, this one goes the extra mile with a clever technique. Beets are peeled, diced and slowly roasted, which concentrates the sweetness and gives them a pleasantly toothsome bite. They’re lightly dressed with an Asian-inspired vinaigrette, topped with puffed cereal and then piled onto crunchy lettuce leaves for a memorable first course.

Beet Tartare with Lettuce Cups Recipe on page 97

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Quinoa-Stuffed Mushroom Caps Recipe on page 98

Merguez-Style Vegan “Meatballs” with Cashew “Yogurt” Recipe on page 98

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From Spain to Israel, chopped salad is one of the Mediterranean’s most beloved dishes. While it typically stars the trusted trio of tomatoes, peppers and cukes, this version takes advantage of spring’s verdant bounty. Raw or barely cooked asparagus, sugar snaps, cucumbers and radishes are tossed with fresh herbs, green onions and a lemony dressing. Its fresh, tangy crunch balances the spiced “meatballs.”

Spring Chopped Salad Recipe on page 97

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WHAT TO SERVE We’ve paired wines with every course in this menu—so no matter which dishes you choose to make, you can match away with confidence!

Beet Tartare with Lettuce Cups

Quinoa-Stuffed Mushroom Caps

The juicy cherry, herb and peppery tones in this local red will complement the flavours in the dish. Best of all, the wine is sustainably made and vegan-friendly.

Vegan-friendly and sustainably produced, this red’s red berry and earthy umami elements provide a classic match for the mushrooms and yeast in the dish.

Malivoire Gamay VQA VINTAGES ESSENTIALS 591313,

$19.95

Cave Spring Pinot Noir VQA LCBO 417642, $19.95

Merguez-Style Vegan “Meatballs” with Cashew “Yogurt”

Chocolate-Avocado Pudding with Hazelnuts and Sea Salt

This organic red’s smooth tannins, along with its generous ripe berry, herb and spice notes, will counter the rich textures and bold flavours of the dish.

The nut and chocolate flavours in this port resonate with those elements in the pudding. It offers enough concentration and sweetness to contend with the dessert’s richness.

J.P. Chenet Cabernet Syrah Organic Pays d’Oc LCBO 90472, $12.95

Taylor Fladgate 20-Year-Old Tawny Port VINTAGES ESSENTIALS 149047, $69.95

Shop the issue at lcbo.com/fdspring21

SPRING 2021

FOOD & DRINK

Chocolate-Avocado Pudding with Hazelnuts and Sea Salt Recipe on page 97

Build unique and tasty Instagram-worthy drinks right in the can using ready-to-drink cocktails, craft beer and artisanal cider.

CANNED REMIX

By Crystal & Tara Luxmore PHOTOGRAPHY BY james tse

Shop the issue at lcbo.com/ fdspring21

Usually the go-to packaging for soda, the can has been steadily taking over LCBO shelves, containing everything from a G&T to a Margarita Gose. Cans are lightweight, easily recyclable and impermeable to the damaging effects of light, which is especially important for beer aficionados. Inspired by the creativity of bartenders who are crafting cocktails right in the can, we’ve created drinks using a mix of beer, cider and ready-to-drink products (RTDs), and garnished them with pretty edible flowers, aromatic herbs, and playful straws and cocktail picks. Try our low- and no-proof

cocktails featuring RTDs and brand new non-alcoholic beers, discover Ontario spirits that complement local craft beer or explore the world of White Claw hard seltzer mixed with fruit and herbs. If you’re a cider lover, you’ll dig our elegant apple-based tipples. Missing the cocktails at your local? We’ve got four simple versions of classic bar drinks that will satisfy. Unless otherwise stated, before adding spirits or juices, pour out the equivalent amount of liquid from the can so there’s enough space. A small funnel is helpful for adding liquid. And make sure to stir the drink gently with a reusable straw.

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Don’t worry about being precise when adding a squeeze of lemon—some of the juice will sit atop the can for added zest. Or try bottled lemon concentrate for an easy pour.

LOW- AND NO-PROOF COCKTAILS Take non-alcoholic beer to the next level by using it as a base for an edgy mocktail. Or moderate your alcohol intake and add sweeter fruit notes by juicing up canned cocktails.

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SPRING 2021

Twisted Tea LCBO 570283, 473 mL, $3.15

Lemonade and hard iced tea make for a thirstquenching combo. Pour out 1/4 of the can and fill with lemonade. Top with a squeeze of lemon juice and garnish with a slice.

Trim the edges with pinking shears for a zigzag edge.

Sleeman Point Five Citrus Lager LCBO 17926, 6 pk, $10.95

Four ounces of grapefruit juice transform this new ABV-free lager into a radler. Garnish with a wedge of grapefruit.

Omnipollo Konx Non-Alcoholic Mini Pale Ale LCBO 18538, 355 mL, $3.25

A dash of Dillon’s Orange Bitters (LCBO 463398, 100 mL, $14.95) and a squeeze of orange amp up the citrusy flavours in this new release from the nomadic Swedish beer brand. Top with an orange peel twist.

Social Lite Pineapple Mango LCBO 491191, 4 pk, $9.95

Add a kiss of the tropics to this vodka soda by pouring out 1/2 of the can. Replace with tropical fruit or pineapple juice. Top with a few pineapple leaves and a straw.

ACCESSORIZE YOUR ’TAIL Adorn your can with edible flowers, spicy herbs and quirky accessories.

Grow your own organic edible blooms like pansies, cornflowers, marigolds, roses, lavender and dandelions. Or cultivate a planter of herbs such as mint, basil, thyme, rosemary and sage. Be sure to purchase your seeds from a reputable source. These Ontario-based businesses sell edible flower and herb seeds online: Urban Harvest (uharvest.ca/shop), Terra Edibles (terraedibles.ca), Greta’s Organic Gardens (seeds-organic.com) and William Dam Seeds (damseeds.com). Patterned paper or shiny metallic straws glam up a drink. Rainbow-hued or Art Decoinspired cocktail picks are perfect for threading olives and fruit. Add a pop of colour and touch of whimsy with paper parasols or tropical swizzle sticks. The Toronto-based Cocktail Emporium (cocktailemporium.com) has a prolific online shop.

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LOCA-CANS We paired a trio of Toronto-made beers with spirits crafted in Ontario. From a piney IPA with gin to a citrusy saison with sake, these local products go well together.

Left Field Brewery Bang Bang Dry Hopped Sour LCBO 10869, 355 mL, $3.95

A dash of simple syrup and lemon juice, plus 1 oz Still’s Whisper Vodka by Kinsip (LCBO 634865, $40.55) deepen the flavours of this sour ale. Adorn with a lemon peel twist.

Blood Brothers Shumei IPA LCBO 17931, 473 mL, $5.00

Combine 1 oz Muskoka Legendary Oddity Gin (LCBO 634857, $45.50), a gentle squeeze of lemon and 1/2 tsp (2 mL) simple syrup, pour into the beer and stir very gently. Top with a sprig of rosemary to complement the IPA’s complex pine forest and the gin’s botanical flavours.

Godspeed Yuzu Saison with Japanese Citrus LCBO 18826, 355 mL, $3.95

An ounce and a half of citrusy made-in-Toronto Izumi Yuzu-Lime Sake Collins (VINTAGES 519348, $19.55) harmonizes with the spicy and fruity notes of this beloved saison. If you happen to have a citrus tree, their fragrant leaves make an aromatic garnish.

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ALL ABOUT WHITE CLAW Low in calories and glutenfree, White Claw Hard Seltzer first achieved rock star levels of fame in the U.S. But you might be surprised to learn White Claw is the brainchild of Vancouverite Anthony von Mandl, a B.C. wine magnate and the billionaire behind Mike’s Hard Lemonade.

White Claw Hard Seltzer Raspberry

LCBO 14487, 473 mL,

White Claw Hard Seltzer Watermelon

LCBO 19118, 473 mL, $2.95

White Claw Hard Seltzer Black Cherry

$2.95

LCBO 19121, 473 mL,

(available in April)

LCBO 14486, 473 mL,

White Claw Hard Seltzer Mango

This tropical tipple drinks like a beach vacation. Add 2 oz Malibu Coconut Rum Liqueur (LCBO 477836, $24.50); top with a pineapple spear.

$2.95 (available in April)

Add a splash of lime juice and 1 1/2 oz vodka to this new Claw flavour, and top with fresh cilantro sprigs and a spear of halved strawberries.

The tangy raspberry flavour shines with the addition of 1 oz Rossi d’Asiago Limoncello (LCBO 469643, $23.10) and a generous squeeze of lemon. Garnish with fresh mint leaves.

$2.95

A splash of peach juice and a trio of maraschino cherries threaded on a straw lend a touch of sweetness to the cherry seltzer.

WHITE CLAW SLUSHY For a sweeter drink, add a bit of simple syrup or a sugar rimmer. A colourful metal straw doubles as a stir stick.

This trend exploded on TikTok, with people crafting their own versions of the icy treat. Blend a can of White Claw, frozen fruit, 1 oz spirit and ice. The White Claw Hard Seltzer Variety Pack (LCBO 15373, 12 pk, $28.95) features four flavours of slim 355-mL cans, including the exclusive Ruby Grapefruit. Try whipping up these delicious combos. • Ruby Grapefruit White Claw + frozen pineapple + gin + ice • Black Cherry White Claw + frozen banana + rum + ice • Natural Lime White Claw + frozen mango + tequila + ice • Mango White Claw + frozen raspberries + vodka + ice

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EASY COCKTAILS Four simple and quick tipples inspired by tra ditional cocktails and neighbourhood bar sta ples, from a Boilermaker to a Martini.

Canada Dry Classics Gin & Tonic LCBO 19100, 473 mL, $2.95

Add 1 oz vermouth and garnish with olives and a few rosemary branches. Season with a splash of olive brine if you like it dirty.

Innis & Gunn The Original

Ace Hill Mexican Lager

Strongbow Cider

LCBO 334037, 500 mL, $3.20

LCBO 16465, 4 pk, $9.95

LCBO 560532, 500 mL, $3.40

This is our take on a Boilermaker. Pour 1 oz bourbon into this Scotch ale: the vanilla notes harmonize, while the ale’s delicate toast and fruit notes shine. Top it with a pretzel stick for a savoury snack.

Rim the edge of this lager with chunky sea salt, add a squeeze of lime and a couple of shakes of hot sauce. The beer’s bready notes balance the tangy, salty, spicy trio in this Michelada-inspired drink.

Mixologists love to pair up fiery cinnamon whisky with fruity apple cider. A sweet cider, like this one, is the key. Add 2 oz Fireball Cinnamon Whisky (LCBO 447953, $24.95), then adorn with an apple fan.

A kitchen funnel makes for easy pouring into the can.

Be sure to stir gently to avoid overflowing foam!

Spice it up! Swap the salt for a Caesar rimmer.

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Skewer candied ginger with two apple slices to garnish.

GALLERY-WORTHY CANS These beer and cider cans are so striking they don’t need dressing up!

Muddy York Brewing co-owner and head designer Susan Michalek cut her teeth creating album covers and merch for musicians. Muddy York Gaslight Helles (LCBO 570176, 473 mL, $3.25) is an easy-drinking lager with an industrial Victorian vibe, while Working Hard New England IPA (LCBO 15864, 473 mL, $3.95) fuses rock and tattoo-inspired imagery symbolizing how their team worked themselves to the bone crafting this ale. Art is at the centre of everything Collective Arts Brewing makes. Every quarter, the brewery features new designs from artists across all mediums, centred around different topics like social justice and racial inequality. Try the latest edition of their ongoing IPA series, Collective Arts IPA #16 (LCBO 19353, 473 mL, $4.75), or opt for a bubbly cider like Collective Arts Nature of Things Dry Cider (LCBO 13571, 473 mL, $3.55).

CIDER COCKTAILS Try a Cider Mimosa to brighten up brunch or an elderflowerinfused cocktail for your first outdoor tipple. Mix up our ginger-and-Aperol concoction for a spicy evening sipper.

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Pommies Farmhouse Cider

Tawse Cider

West Avenue Heritage Dry Cider

LCBO 418582, 473 mL, $3.40

LCBO 569350, 473 mL, $3.25

LCBO 11172, 473 mL, $3.80

Spicy, herbal notes complement the cider’s clean apple bite. Pour out 1/4 of the can. Add 1 1/2 oz Domaine de Canton Ginger Liqueur (LCBO 157917, $50.55), 1 oz Aperol (LCBO 176834, $28.45) and 1/2 oz lemon juice.

Amp up the floral notes of this cider with 1 oz elderflower liqueur and a big squeeze of fresh lemon juice. Garnish with a pansy, lavender or both!

Add a splash of tangy orange juice and Prosecco to dry cider for a Cider Mimosa, a perfect brunch companion. Garnish with a twist of orange on a cocktail spear.

BAKE SWAP By MICHELLE LUCAS LARVING | PHOTOGRAPHY BY james tse

Mouth-watering takes on bake sale classics that will win the day! Spring bake sales (virtual or otherwise) are in order, and while they have a tendency to be filled with all the classics, like the usual retro squares and tried-and-true cookies, why not bring something new to the table? These recipes will become instant hits, no matter the event, or occasion. Whether you’re looking for something a little nutritious or a show-stopping treat, these flavourful desserts are guaranteed to please.

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Toasted Coconut Cake Recipe on page 99

BRIMMING WITH TOASTED COCONUT in every bite, this moist and fluffy sheet cake is a foolproof way to please a crowd. It’s baked and then cooled right in the pan, so it’s incredibly easy to transport, slice and serve.

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Fully Loaded Blondies Recipe on page 100

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Cherry & Almond Olive Oil Muffins Recipe on page 100

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THE COMBINATION OF CHEWY AND CRUNCHY TEXTURES with the perfect balance of salty and sweet makes these muesli-studded cookies just as delicious for a healthy-ish breakfast as they are for an afternoon pick-me-up or a weeknight dessert.

Seedy Breakfast Cookies Recipe on page 100

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$17 solution. Great-value wines. THIS IS VINTAGES

Founded in 1972, the iconic Mountadam has been instrumental in defining fine Australian wine. This stylish and inviting Cabernet has complex black fruit, violets and herbs and is ideal for steak. MOUNTADAM VINEYARDS FIVE-FIFTY CABERNET SAUVIGNON 2017 Barossa, South Australia 18006 (XD) 750 mL $17.00 2 Full-bodied & Smooth 93 points (wineorbit.co.nz)

Featuring two of Puglia’s leading red grapes, this powerful, fruitforward wine shows plenty of juicy black fruit alongside spicy oak and a touch of vanilla. Try it with slow-cooked pulled pork. BOLLATO DI GUARINI NEGROAMARO/PRIMITIVO 2018 IGP Puglia, Italy (Famiglia Guarini) 17884 (XD) 750 mL $17.00 2 Full-bodied & Firm

$17 SOLUTION. AVAILABLE IN STORES AND ONLINE FEBRUARY 20, 2021. Featured products may not be available in all Vintages locations. Visit lcbo.com/vintages for availability and store locations. Prices subject to change.

34047

97 points (lucamaroni.com)

PLAIN & FANCY

Brisket two ways FOOD & DRINK

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Brisket done right melts in the mouth and belongs anywhere: at a weeknight supper, a dinner party, or the Easter or Passover table. By Jesse Vallins � photography by rob fiocca

Honey & Soy Baked Brisket Sandwiches with Ginger Scallion Mayo Recipe on page 101

Ê To make this dish gluten-free,

substitute tamari for soy sauce and serve with lettuce cups instead of soft rolls. Ê Cold leftovers can be diced and

added to stir-fries with great results.

WEEKNIGHT

BRISKET TWO WAYS

What to Serve Bellwoods brewery Jutsu pale ale LCBO 16051, 473 mL, $4.50

The pleasantly bitter hops, tropical fruit, citrus and sweet malt, along with refreshing carbonation, will stand up to the richness and exotic flavours of these sandwiches.

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FOOD & DRINK

Black-Tie Brisket with Horseradish & Gruyère Roasted Fingerlings Recipes on page 102

Ê If you have the time, and space in

your refrigerator, seasoning the brisket the night before will yield more flavourful results. Ê This recipe works best with the

leaner portion of the brisket, called the flat. An experienced butcher will be able to source this easily. Ê Leftover beef and Gruyère can be

WEEKEND

shredded and combined between slices of good bread for a decadent grilled cheese sandwich.

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What to Serve Henry of Pelham Baco Noir Old Vines VQA LCBO 459966, $19.95

Lush wild berry fruit, herb and smokywoodsy tones and a rustic, balanced structure match the range of textures and flavours in this dish.

SEASONAL

Wines for the weather Warmer, colder, warmer, colder: the path from winter to spring isn’t straightforward, so here are our picks for lighter and more robust wines (appropriate food matches included) to suit whatever the weather throws at us. By Charlene Rooke | photography by rob fiocca

Lighter style Emblematic of the crisp, bright style that’s iconic of New Zealand’s Marlborough region, pale greenish-gold Whitehaven Sauvignon Blanc (LCBO 308288, $19.95) has signature cut-grass and gooseberry scents, plus tastes of lush passion fruit, peach and lime. From a pocket of France’s Loire region renowned for its Sauvignon Blanc, Jean-Max Roger Blanc Cuvée Genèse Sancerre (VINTAGES 189126, $33.95) has a pleasingly flinty minerality that adds a hint of smoke to its crisp lemon and pear flavours. PAIR WITH: Sushi Cake Squares, recipe at lcbo.com/fdspring21

Sauvignon Blanc When grown in cooler climates and processed in stainless steel tanks, this aromatic white grape makes bracingly dry wines with green and citrus notes. Warmer climates overlay stone and tropical fruit. When winemakers ferment and mature the wine in oak, the style (sometimes known as Fumé Blanc) has toastiness and a round body.

Richer style Full of tropical fruit and melon notes, Rodney Strong Charlotte’s Home Sauvignon Blanc (VINTAGES 449207, $19.95), from California’s Sonoma region, is partly fermented in French oak barrels for a rich mouth feel. A Sauvignon Blanc-dominant blend that’s typical of the Bordeaux region in France, Mouton Cadet Bordeaux White AOC (LCBO 2527, $16.50) adds Sémillon and Muscadelle grapes for a mellower flavour and rounder body. PAIR WITH: Herbes de Provence Veal with Creamy Brie, recipe at lcbo.com/fdspring21

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WINES FOR THE WEATHER

Pinot Noir A dainty and early-ripening grape, Pinot Noir needs the right cool-to-moderate climate. Delicate winemaking techniques (such as light crushing, cooler fermentation and nuanced use of oak barrels) create elegant cherry-hued, fruity wines. Warmer-climate and longer-aged Pinot Noirs can be complex and savoury, with earthy spice, mushroom and “forest floor” accents.

Lighter style One of California’s pioneering Pinot Noirs, Mirassou (LCBO 185249, $14.95) has ripe raspberry and cherry flavours with a touch of tart cranberry. A dollop of creamy vanilla makes it smooth and easy-drinking. Along with vibrant plum and cherry flavours, New Zealand’s Villa Maria Private Bin Pinot Noir Marlborough (LCBO 146548, $19.95) has hits of clove and pepper. PAIR WITH: Lemon Rosemary Brined Roast Chicken & Vegetables, recipe at lcbo.com/fdspring21

Richer style

Riesling Fragrant, with a range of floral, citrus and stone fruit flavours, Riesling is often thought of as a sweeter wine. Yet drier modern bottlings tend to strike an ideal balance between natural sugar and bright acidity, leaving your palate refreshed and, when paired with spicy foods, beautifully soothed.

Lighter style

Richer style

Forget what you thought you knew about overly sweet German Riesling: Deinhard Dry Riesling (LCBO 60004, $12.95) has a lemon zest nose and mouth-watering green apple crispness, yet it’s smooth enough to pair with vibrant Asianinspired food.

Famous for its sheep-grazed Niagara grapevines, Featherstone Winery makes its Black Sheep Riesling VQA (VINTAGES 80234, $18.95) with tree-fruit and citrus flavours, plus the refreshing minerality for which Ontario Riesling is renowned. With medium sweetness in balance with tart lemon-lime, floral-scented Tawse Quarry Road Organic Riesling VQA (VINTAGES 198853, $24.95) from the Niagara Escarpment has a creamy, mouth-coating texture and a drop of honeyed ginger.

PAIR WITH: South Indian Fish Curry, recipe at lcbo.com/fdspring21

British Columbia winery Quails’ Gate stakes its reputation on its silky Pinot Noir (VINTAGES 585760, $34.95), full of cherry, plum and strawberry notes with whiffs of wildflowers and dried sage. The spiritual home of Pinot Noir is France’s Burgundy region, where Latour Pinot Noir (LCBO 69914, $24.95) is grown and made. Juicy, with black fruits and berries, this wine has lovely earthy, herbal undertones. PAIR WITH: Southern-Style Pulled Pork Pies with Buttermilk-Chive Biscuits, recipe at lcbo.com/fdspring21

PAIR WITH: Cider-Braised Sausage Pie with Scrunched Phyllo Crust, recipe at lcbo.com/fdspring21

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Please enjoy responsibly

WINES FOR THE WEATHER

Chardonnay The queen of white grapes is grown worldwide, making versatile wines that range from austere and minerally to as ripe as a peach. Stainless steel tanks make lean, zesty Chardonnays, while Old World techniques (including barrel fermentation and ageing) create creamy, buttery versions.

Lighter style From the most iconic French region for crisp, unoaked Chardonnay, Albert Bichot Chablis AOC (LCBO 458851, $24.95) has citrus, green apple and pear, balanced with flinty dryness. A white Burgundy kept brisk and bright through stainless steel-only ageing,

Bouchard Père & Fils Mâcon-Lugny Saint-Pierre (LCBO 51573, $22.60) opens with floral aromas and tastes of pear, with a trace of nuttiness. PAIR WITH: Poached Side of Salmon with Pea-Sprout Vinaigrette, recipe at lcbo.com/fdspring21

Look for the Chardonnay style keywords “unoaked” (lighter) and “oaked” (richer) on the front and back labels.

Richer style Find peach and creamy vanilla, plus toasty spice, in Jacob’s Creek Reserve Chardonnay Adelaide Hills (LCBO 270017, $14.95). Citrus zest and palate-cleansing minerality balance its richness. Buttery and creamy, lush and fruity, Henry of Pelham Estate Chardonnay VQA (VINTAGES 268342, $21.95) has just a wisp of smoke from oak barrel fermentation and ageing. Tangy baked tree fruit and a kiss of pastry-like toastiness on the finish make Malivoire Estate Grown Chardonnay VQA (VINTAGES 573147, $19.95) an Ontario gem. California’s Mendocino and Monterey counties are hot spots for velvety, stone fruit- and honeytinged whites like Josh Cellars Chardonnay (LCBO 561100, $18.95), which finishes with warm, toasty spice. PAIR WITH: Whole-Wheat Niçoise Pasta, recipe at lcbo.com/fdspring21

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0 1 1 Y L ON

L A C

I R O

NEW

HELLES LIGHT LAGER FULL-FLAVOURED & EASY-DRINKING *110 CALORIES PER 355ML

WINES FOR THE WEATHER

Pinot Grigio/Gris When it’s called Pinot Grigio, as in bottlings from its adopted Northern Italian homeland, this wine is dry, light and highly quaffable and pairable. But when it is made with more unctuous and tropical fruit character, it will be labelled Pinot Gris, a wine style that stands up to pairing with heartier fare.

Lighter style A citrus-infused dry California white, Longshot Pinot Grigio (LCBO 633354, $16.00) has an aroma of fresh spring blossoms, a juicy melon flavour and a tinge of almond. A VINTAGES best-seller, Santa Margherita Pinot Grigio (VINTAGES 106450, $19.95), from this style’s Northern Italian cradle, refreshes with the tastes of fresh apple and citrus, and a crisp, palate-cleansing finish. PAIR WITH: Yellow Pepper & Almond Soup, recipe at lcbo.com/fdspring21

Richer style

Primitivo/Zinfandel The grape known in California as Zinfandel makes opulently full-bodied black-fruit and berry wines. It’s also grown in the hot Southern Italian region of Puglia, where the wines labelled as Primitivo tend to be fruitier and zestier but are as great with meat dishes as their American cousins.

Lighter style

Richer style

From 15- to 30-year-old vines in Southern Italy, Luccarelli Primitivo Puglia IGT (LCBO 253856, $11.95) has a dark red, almost purpletinged colour with bold plum and prune flavours and soft, full tannins. Redolent of dark dried fruits, unctuous and smooth, Doppio Passo Botter Primitivo Salento IGT (LCBO 255190, $10.50) from Puglia is off-dry but as lively as the “double-pass” Italian football style for which it’s named.

Almost four decades of Sonoma family winemaking expertise go into Cline Zinfandel (LCBO 489278, $17.00), packed with blackberry, chocolate and spice that lingers on the long finish.

Flowers and herbs, lemon and melon give Ontario Cave Spring Pinot Gris VQA (LCBO 522979, $15.95) a range of lively flavours and aromas to complement its soft mouth feel and bright finish. Pierre Sparr Pinot Gris Calcaire AOC (VINTAGES 19482, $18.95) bursts from the bottle with apricot and nut aromas on the nose, with citrus, honey and a tinge of peppery spice. It has a rich mouth-coating texture that’s typical of the slightly sweeter Alsatian style. PAIR WITH: Roasted Root Vegetable Tartine, recipe at lcbo.com/fdspring21

PAIR WITH: Chunky Lamb Chili, recipe at lcbo.com/fdspring21

PAIR WITH: Sautéed Steak with Spanish Tomatoes, recipe at lcbo.com/fdspring21

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FOOD & DRINK

Ridiculously tasty recipes at your fingertips

See All Recipes

Download The Roundup™ app THE DEFINITIVE GUIDE TO BUYING AND COOKING CANADIAN BEEF. ENJOY!

All Family Big Batch Chili

Available in English, French and Spanish Mushroom Crusted Tenderloin With Mighty Mushroom Sauce

Love Beef. Learn Beef.

Braised Beef Rib Harvest Stew

101

HOMEMADE BAGELS Recipe on page 98

Bagels at home The secrets to making the perfect bagels are out! Our detailed step-by-step guide— with tried-and-true tips—makes homemade perfection doable. By Amy Rosen photography by james tse

In the early 1900s, waves of eastern European Jews began landing at Ellis Island and laying roots in New York City’s Lower East Side. They brought their bagel know-how with them, and in doing so, forever changed the way we eat. (Or, at least, the way I eat.) Today, bagels may be as commonplace as sliced bread, but dressed up in seeds and seasonings, they’ve got triple the taste, texture and personality of a plain old loaf. A bagel truly is a thing of joy— even more so when you make it yourself!

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BAGELS AT HOME 01

Bagel forming Find the dough recipe on p. 98, then here’s where you start to feel like a real bagel maker, as you craft it into perfect rounds.

Lightly flour a work surface and roll the dough into a long rope, then cut into 12 equal pieces.

Roll each piece into an 8 to 9-inch (20 to 23-cm) long rope. Pinch the ends together to form a bracelet—a bagel bracelet.

Roll with the palm of your hand to seal the ends. Cover the bagels with a tea towel and let rest on the floured surface for 15 minutes.

Boiling + baking Now you get to see your rounds of dough turn into real-life bagels. It’s exciting!

Adjust an oven rack to the lowest position and preheat oven to 450°F (232°C). Line two baking sheets with parchment paper.

Bring a large pot of water (at least 10 cups/2.5 L) to a boil and add the remaining 1/4 cup (60 mL) honey (from p. 98).

Lower the heat to a simmer. Add 4 bagels at a time, simmer for 2 minutes, flip each bagel over, and simmer for 1 minute more. Remove bagels and place on prepared baking sheets. Repeat with 2 more batches of 4 bagels.

Divide bagels equally between the prepared baking sheets. Brush with egg wash and sprinkle each bagel with sesame seeds or poppy seeds (or place seeds on a plate and gently press bagels into seeds).

Bake, 1 sheet at a time, until cooked through and golden brown, 18 to 20 minutes.

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The toppings It’s nice to give bagels a little more personality, and that’s where the toppings come in. Sesame and poppy seed may be the most popular, but why not switch things up? The following measures are per batch of 12 bagels.

Everything Bagel Stir together 1 tbsp (15 mL) toasted sesame seeds, 1 tbsp (15 mL) dehydrated onion flakes, 1 1/2 tsp (7 mL) poppy seeds, 1/4 tsp (1 mL) garlic powder and a pinch sea salt.

Poppy or Sesame Seed You’ll need 1/4 cup (60 mL) seeds per batch of bagels.

Za’atar A deliciously earthy mix of toasted sesame seeds, sumac, dried thyme, oregano and salt, it’s found at Middle Eastern grocers. You’ll need approximately 1/4 cup (60 mL) za’atar per batch.

Rosemary & Sea Salt Stir together 1 tbsp (15 mL) dried rosemary and 1 tsp (5 mL) kosher salt.

Dukkah A nutty, sparky blend of toasted cashews, sesame, coriander and cumin seeds, dried mint, salt and pepper, it can be found at Middle Eastern grocers. Approximately 1/4 cup (60 mL) dukkah per batch will do.

Cheddar Extra sharp, coarsely grated. You’ll need approximately 1/2 cup (125 mL) cheese per batch.

THE MIX-INS

The schmears I suppose some people like their bagels simply buttered, but I’m not one of those people. Look at all the deliciousness that awaits!

These bagels are all business on top, party on the inside.

Chocolate chips Don’t go crazy with them—1/2 cup (125 mL) per batch will do.

Lemony Lox Cream Cheese

Veggie Cream Cheese

Cinnamon Butter

Mix together 1/2 block (115 g) softened cream cheese, 2 tbsp (30 mL) softened butter, 3 tbsp (45 mL) minced lox (smoked salmon), 1 tbsp (15 mL) lemon juice, 1 tsp (5 mL) lemon zest and 1 chopped green onion. Refrigerate for 1 hour before serving.

Mix together 1/2 block (115 g) softened cream cheese, 2 tbsp (30 mL) minced red pepper, 2 tbsp (30 mL) grated carrot, 1 chopped green onion and 4 chopped green olives. Refrigerate for 1 hour before serving.

Mix together 1 stick (125 g) softened unsalted butter, 1 tsp (5 mL) cinnamon and 1/4 tsp (1 mL) vanilla.

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SPRING 2021

Raisins and cinnamon Just 1/4 cup (60 mL) raisins and 1/2 tsp (2 mL) cinnamon will hit the spot.

blueberries Fresh is best, and 1/2 cup (125 mL) will do here, too.

Jalapeño Add 1 thinly sliced seeded and stemmed jalapeño for a little heat; it’s especially great with a cheddar topping.

BAGELS AT HOME

The perfect bagel sandwich

THE OFFSHOOTS There aren’t usually any leftover bagels, but if you end up with some, here are a few ideas.

This isn’t something I just made up. This is the work of generations of Jewish people, gathering together at brunch tables and brises and, over time, coming up with this unparalleled bagel combo.

Bagel Chips

Thick slice of ripe tomato Quality lox (smoked) or gravlax (cured) salmon

Whisperthin sliced red onion

Sprinkling of briny capers

Squirt of fresh lemon

No time for homemade? Bagels made by the experts come in a variety of styles and shapes—and command unwavering loyalty. Try these Ontario favourites. By Renée S. Suen

OTTAWA BAGELSHOP AND DELI

PRIMROSE BAGEL COMPANY

Opened by a relative of Montreal’s revered St-Viateur bagel shop over three decades ago, this institution uses the same recipe for its hand-rolled, honey water-boiled Montreal-style wood-oven bagels. They also sell their own cream cheese and deli meats. ottawabagelshop.com, Ottawa

Hand-rolled and malt-boiled, these New York-style bagels’ fluffy crumbs are the perfect vehicle for schmears like black garlic or wasabi-tobiko cream cheese with beet-cured salmon gravlax. primrosebagel.com, Toronto

BAGEL WORLD Crowds have clamoured for the venerable shop’s sesame seed-crusted Toronto bagels, chewy flat variety and popular Twister—a blistered and puffy spiralled behemoth—for over 50 years. bagelworld.ca, Toronto

Bagel Bread Crumbs Blitz 2 day-old roughly chopped bagels in a food processor to create coarse crumbs. Spread evenly on a baking sheet and toast in a preheated 375°F (191°C) oven, stirring occasionally, until golden brown, 10 to 15 minutes. Makes about 3 cups (750 mL). Sesame bagel bread crumbs make for an especially great schnitzel coating.

Veggie Bagel Stuffing Preheat oven to 375°F (191°C). To a large skillet over medium heat, add 1 tbsp (15 mL) butter and 1 tbsp (15 mL) olive oil, then add 1 small finely diced cooking onion and 2 finely diced celery stalks. Sauté until translucent, about 4 minutes. Add 1 cup (250 mL) vegetable stock; 1 package (227 g) cremini mushrooms, quartered; 1 tsp (5 mL) poultry seasoning and pinch chili flakes. Bring to a boil, then reduce heat and simmer 2 to 3 minutes to allow flavours to meld. Dice 2 day-old bagels, about 3 cups (750 mL), and place in a greased 8 x 8-inch (20 x 20-cm) baking dish. Sprinkle with 1 tsp (5 mL) fresh thyme leaves, then pour hot vegetable mixture over bagel bits. Let sit for 5 minutes, then add 1 beaten egg and stir well. Bake until golden, 20 to 25 minutes.

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OTTAWA BAGELSHOP AND DELI BY JUSTIN VAN LEEUWEN; PRIMROSE BAGEL COMPANY BY JEFF FILMAN

Schmear of full-fat cream cheese

Thinly slice 2 day-old bagels horizontally, brush with 1 tbsp (15 mL) olive oil and sprinkle with a pinch salt. Spread evenly on a baking sheet and bake in preheated 375°F (191°C) oven for 5 to 7 minutes or until golden.

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Recipes With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Celebrate spring

BEET TARTARE WITH LETTUCE CUPS

SPRING CHOPPED SALAD

from page 58

Slowly roasting diced beets makes them intensely sweet with a slightly chewy, meaty texture. In addition to wrapping it in lettuce leaves, this vegan tartare is also excellent scooped with rice crackers, rice-based chips or small squares of nori.

A verdant spin on a Middle Eastern favourite, this fresh, crunchy salad finds raw and barely cooked veggies with fistfuls of herbs in a lemony dressing. All the elements of the salad can be prepared up to one day in advance, but only dress it at the last minute to preserve the bright green colours.

2 lbs (905 kg) beets, peeled and cut in 1/3-inch (8-mm) dice 4 tbsp (60 mL) canola oil, divided 3 tbsp (45 mL) rice vinegar, divided Salt and freshly ground pepper to taste 1 tbsp (15 mL) white miso paste

CHOCOLATE-AVOCADO PUDDING WITH HAZELNUTS AND SEA SALT

1 1/2 tsp (7 mL) sugar 1 tsp (5 mL) finely grated ginger 2 tbsp (30 mL) chopped fresh mint

It’s hard to believe this smooth, rich pudding contains no dairy or eggs. And with some crunchy roasted hazelnuts and flaky sea salt, it’s a knockout dessert by any standard. To roast the nuts, place blanched raw hazelnuts in a baking dish and bake at 350°F (177°C) until golden brown, 10 to 12 minutes. 4 ripe avocados, about 8 oz (225 g) each 2/3 cup (150 mL) unsweetened cocoa powder, sifted 1/3 cup (80 mL) agave syrup 1/3 cup (80 mL) maple syrup 1 tbsp (15 mL) vanilla extract 2 tsp (10 mL) finely grated orange zest 1/4 tsp (1 mL) fine sea salt 1 1/4 cups (310 mL) unsweetened almond milk Chopped roasted hazelnuts and Maldon sea salt to garnish

1 Peel and seed avocados. Coarsely chop flesh and place in a food processor with cocoa, agave, maple syrup, vanilla, orange zest and salt. Blend, stopping and scraping down bowl at least once, until smooth. With motor running, slowly add almond milk until combined. Transfer to airtight container and press plastic wrap against top of pudding. (Pudding can be made and refrigerated up to 1 day in advance.) 2 Serve in ramekins sprinkled with hazelnuts and Maldon sea salt. Serves 8

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Chopped fresh chives and puffed cereal (millet, rice or kamut) to garnish Small lettuce leaves to serve

1 Preheat oven to 350°F (177°C). 2 In a mixing bowl, combine beets, 2 tbsp (30 mL) oil, 1 tbsp (15 mL) vinegar, salt and pepper. Mix thoroughly and transfer to parchment paper-lined baking sheet. (It will be crowded, but the beets will shrink.) Bake on middle rack, stirring every 15 minutes, until softened, slightly shrivelled and very sweet, 70 to 85 minutes. Remove from oven and let cool completely. Transfer to an airtight container. (Beets can be made and refrigerated up to 3 days in advance. Bring to room temperature before serving.)

1/2 lb (225 g) sugar snap peas, strings removed 1 bunch asparagus, about 1 lb (455 g), trimmed 3 mini cucumbers, quartered lengthwise, sliced 1/2 inch (1 cm) thick 8 radishes, thinly sliced on mandoline 3 green onions, thinly sliced diagonally 1/2 cup (125 mL) roughly chopped fresh dill 1/2 cup (125 mL) roughly chopped fresh flat-leaf parsley 1 tsp (5 mL) finely grated lemon zest 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) Dijon mustard 1/2 tsp (2 mL) granulated sugar 1/4 cup (60 mL) extra virgin olive oil Salt and freshly ground pepper to taste

1 Bring a large pot of salted water to a boil. Add sugar snap peas. Swirl for 10 seconds. Transfer to a bowl of ice water. Cool, drain and let dry on a clean kitchen towel. 2 When water returns to a boil, add asparagus. Swirl for 1 minute. Transfer to a bowl of ice water. Cool, drain and let dry on a clean kitchen towel.

3 In a small mixing bowl, whisk miso, sugar, ginger and remaining 2 tbsp (30 mL) vinegar until miso is dissolved. Slowly whisk in remaining 2 tbsp (30 mL) oil to form emulsified dressing.

3 Cut sugar snap peas diagonally in 1/2-inch (1-cm) pieces. Place in a large mixing bowl. Slice asparagus in 1/2-inch (1-cm) pieces and add to bowl along with cucumbers, radishes, green onions, dill and parsley.

4 Place beets and mint in a mixing bowl. Drizzle with enough dressing to lightly coat, saving rest for another use, and stir to mix. Divide among 6 salad plates. Sprinkle with chives and puffed cereal. Serve with lettuce leaves for wrapping.

4 In a small bowl, whisk lemon zest, lemon juice, Dijon and sugar. Slowly whisk in olive oil to form emulsified dressing. Pour over vegetables and season with salt and pepper. Mix thoroughly and transfer to a serving dish. Serve immediately.

Serves 6

Serves 6 to 8

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QUINOA-STUFFED MUSHROOM CAPS It doesn’t take much to turn classic stuffed mushrooms vegan. The secret ingredient is nutritional yeast. Affectionately called “nooch” by the plant-based set, it is deactivated yeast that has a nutty, cheesy, savoury flavour similar to Parmesan cheese. It can be found at natural food stores and many supermarkets that carry Bob’s Red Mill products. 1/4 cup (60 mL) white quinoa 24 cremini mushrooms, about 2 inches (5 cm) diameter 1 tbsp (15 mL) extra virgin olive oil, plus more for brushing 2 green onions, thinly sliced, white and green parts separated 2 cloves garlic, minced 1 1/2 tsp (7 mL) chopped fresh thyme Salt and freshly ground pepper to taste 2 tbsp (30 mL) nutritional yeast 2 tbsp (30 mL) panko bread crumbs 2 tbsp (30 mL) chopped fresh flat-leaf parsley Sprouts or microgreens to garnish

1 Bring a small pot of salted water to a boil. Cook quinoa until tender, 12 to 15 minutes. Drain and transfer to a baking pan to cool. 2 Remove stems from mushrooms and finely chop; set mushroom caps aside. Heat oil in medium frying pan over medium-high heat. Add mushroom stems and white parts of green onions. Cook, stirring occasionally, until browned and tender, about 5 minutes. Add green parts of green onions, garlic and thyme. Cook for 1 minute. Transfer to baking pan with quinoa to cool. 3 Preheat oven to 400°F (204°C). 4 Place mushroom caps on a parchment paper-lined baking sheet. Brush with olive oil and season with salt and pepper. Arrange evenly, gill side up. Bake on bottom rack for 10 minutes. Meanwhile, combine quinoa, mushroom mixture, nutritional yeast, panko and parsley in a mixing bowl. Season with salt and pepper. Stir to combine.

MERGUEZ-STYLE VEGAN “MEATBALLS” WITH CASHEW “YOGURT”

Bagels at home from page 91

Crusty, juicy and perfumed with North African spices, these plant-based “meatballs” use Beyond Beef, an excellent ground beef substitute available at many natural food stores and supermarkets. They are swiped through a rich, tangy, dairy-free “yogurt” made from cashews. CASHEW “YOGURT” 1 1/2 cups (375 mL) raw cashews 2 tbsp (30 mL) plus 2 tsp (10 mL) strained fresh lemon juice 3/4 tsp (4 mL) fine sea salt

VEGAN “MEATBALLS” 2 pkgs (each 340 g) Beyond Meat Beyond Beef, thawed if frozen 2 cloves garlic, grated on rasp 1/4 cup (60 mL) panko bread crumbs 1 tbsp (15 mL) paprika 1 tsp (5 mL) ground cumin 1 tsp (5 mL) ground coriander 1 tsp (5 mL) ground fennel seed 3/4 tsp (4 mL) fine sea salt 1/2 tsp (2 mL) cayenne 1/2 tsp (2 mL) freshly ground black pepper Canola oil for frying Pita or naan for serving

1 For the cashew “yogurt,” soak cashews in cold water to cover overnight. Drain and add to a blender with 3/4 cup (175 mL) water, lemon juice and salt. Blend until smooth. Transfer to an airtight container. (“Yogurt” can be made and refrigerated up to 5 days in advance.) 2 For the “meatballs,” in a mixing bowl, combine Beyond Beef, garlic, panko, paprika, cumin, coriander, fennel, salt, cayenne and pepper. Mix thoroughly with your hands. Using oiled hands, form heaping 1 tbsp (15 mL) portions into balls and place on a baking sheet. (If you have a scale, the balls should be about 1 oz/30 g each.) 3 Preheat oven to 200°F (93°C).

HOMEMADE BAGELS Make the weekend that much better by whipping up a batch of homemade hot bagels. With a handful of ingredients you’ve likely already got on hand, and quick rising and baking times, you’ll be brunching in no time. This recipe is adapted from my book Kosher Style (Appetite by Random House, 2019). DOUGH 3 1/2 cups (875 mL) all-purpose flour 2 pkgs (each 1/4 oz) active dry yeast 1 1/2 tsp (7 mL) sea salt 1 1/4 cups (310 mL) warm water 1/2 cup (125 mL) honey, divided Vegetable oil 1 egg yolk beaten with 1 tbsp (15 mL) water for egg wash 1/4 cup (60 mL) sesame seeds or poppy seeds

1 In a stand mixer fitted with the dough hook, combine flour, yeast and salt. Slowly add water and 1/4 cup honey. Knead on low until the dough comes away from the sides and a soft, smooth ball forms, about 5 minutes.

5 After 10 minutes, remove mushrooms from oven. Using tongs, tip any juices inside caps into a small bowl. Stir 2 tbsp (30 mL) of mushroom juice into quinoa mixture to moisten, saving rest for another use. Spoon quinoa mixture into caps. Bake until mushrooms are tender, about 10 minutes.

4 Heat a thin film of oil in a large nonstick frying pan over medium-high heat. Working in 2 batches, cook “meatballs,” turning occasionally, until nicely browned, about 5 minutes total per batch. Transfer to a baking sheet and keep warm in oven while cooking remaining “meatballs.”

6 Let cool, 5 to 10 minutes, and serve sprinkled with sprouts or microgreens.

5 Serve “meatballs” hot with cashew “yogurt” and pita or naan.

3 See page 92 for instructions (and photos) for forming, boiling, baking and finishing bagels.

Makes 24 caps

Serves 6, makes approx. 25 “meatballs”

Makes 12 bagels

2 Lightly oil a medium bowl and place dough ball inside, turning it over to make sure it’s fully coated. Cover with a damp tea towel and set aside in a warm place for 30 minutes.

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Bake swap from page 72

TOASTED COCONUT CAKE Before making the buttercream, leave the butter out on the countertop overnight to ensure a true room temperature. This will help it properly emulsify with the egg whites and prevent it from splitting. CAKE

a clean bowl on medium-high speed until thick and white, 4 to 5 minutes. 5 Meanwhile, combine sugar with 1⁄4 cup (60 mL) water in a small saucepan set over high heat. Without stirring, cook until mixture reaches 240°F (116°C) on a candy thermometer. 6 Reduce speed of stand mixer to medium. With the motor still running, carefully pour cooked sugar syrup into egg whites in a slow stream along the sides of the bowl. Continue to whisk until completely cooled to room temperature, about 10 minutes.

7 With the motor still running, add butter to cooled egg white mixture, 1 tbsp (15 mL) at a time, until fully incorporated after each addition. Continue whisking until buttercream is very smooth and fluffy, 2 to 3 minutes. Whisk in vanilla seeds. 8 Spoon buttercream over cooled cake and spread evenly to all edges. Generously sprinkle with flaked coconut. Cut into 16 squares before serving. Makes 16 squares

3 cups (750 mL) all-purpose ﬂour 1 cup (250 mL) unsweetened desiccated coconut, toasted 1 tbsp (15 mL) baking powder 1 tsp (5 mL) salt 1 can (398 mL) full-fat coconut milk 1 1⁄4 cups (310 mL) granulated sugar 3⁄4 cup (175 mL) unsalted butter, at room temperature 3 eggs 2 tsp (10 mL) vanilla extract

BUTTERCREAM 2 egg whites 1 cup (250 mL) granulated sugar 1 cup (250 mL) unsalted butter, at room temperature, cubed Seeds of 1⁄2 vanilla bean 1 1⁄2 cups (375 mL) ﬂaked coconut, lightly toasted

1 Arrange oven rack in centre of oven. Preheat to 350°F (177°C). Butter a 9 x 13-inch (4 L) baking pan. Line bottom with parchment paper. Dust with flour. Set aside. 2 For the cake, in a medium bowl, whisk flour with coconut, baking powder and salt. In a small bowl, whisk coconut milk to combine any separated solids with liquid. Using a stand mixer fitted with the paddle, beat sugar with butter on medium speed until light, about 1 minute. Add eggs, 1 at a time, just until combined, scraping down sides if needed. Add vanilla extract. Add flour mixture to butter mixture in 3 parts, alternating with coconut milk in 2 parts. Scrape batter into prepared pan; smooth top. 3 Bake in centre of oven until a tester inserted into centre of cake comes out clean, 40 to 45 minutes. Transfer to a wire rack to let cool completely in pan, 1 hour 30 minutes. 4 For the buttercream, using a stand mixer fitted with the whisk, whisk egg whites in

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FULLY LOADED BLONDIES

SEEDY BREAKFAST COOKIES

The combination of melted white chocolate and whipped whole eggs gives these blondies a chewy, fudgy centre and a lightly crackled sheen. And while they’re definitely over-thetop, the sugar has been balanced for just the right amount of sweetness.

With the benefits of whole grains, nuts and seeds, these cookies are filled with nutrients but still feel like a treat. The pistachios can be substituted for equal amounts of toasted pumpkin seeds, and the sesame seeds can be omitted to make this cookie allergen-friendly. Spelt flour is available at most grocery and bulk food stores.

2 bars (each 100 g) good-quality white chocolate, divided 1/2 cup (125 mL) unsalted butter, diced 2 eggs 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) lightly packed dark brown sugar 1/2 tsp (2 mL) fine sea salt 2 tsp (10 mL) vanilla extract 1 1/4 cups (310 mL) all-purpose flour 16 small twist pretzels 7 double-filled chocolate sandwich cookies, broken in pieces

1 Arrange oven rack in centre of oven. Preheat to 325°F (163°C). 2 Butter a 9 x 9-inch (3 L) baking pan. Line bottom with parchment paper, overhanging the edges on 2 sides. Set aside. 3 Bring a pot with 1 inch (2.5 cm) water in bottom to a boil. Chop 1 chocolate bar and combine with butter in a heatproof bowl. Set on top of pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is liquid. Remove bowl from pot and let cool slightly, about 10 minutes. 4 Using a stand mixer fitted with the whisk, whisk eggs with granulated sugar, brown sugar and salt on medium-high speed until pale and thick, about 5 minutes. Whisk in vanilla. Remove bowl from stand mixer. 5 Using a spatula, stir cooled chocolate mixture until smooth, then carefully fold into egg mixture just until combined. Gently fold in flour until no streaks remain. Scrape batter into prepared pan; smooth top. 6 Cut remaining chocolate bar into squares. Arrange overtop of batter, along with pretzels and cookies, pressing down lightly to adhere. 7 Bake in centre of oven until edges are golden and centre has set, about 30 minutes. Transfer to a rack and let cool completely, 30 minutes. Using parchment edges, lift blondies out of pan. With a sharp serrated knife, cut into 16 squares before serving. Makes 16 squares

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1 1/2 cups (375 mL) large-flake oats 1 cup (250 mL) spelt flour 3/4 cup (175 mL) all-purpose flour 1/2 tsp (2 mL) baking powder 1/4 tsp (1 mL) baking soda 2 tsp (10 mL) flaked sea salt, divided 3/4 cup (175 mL) unsalted butter, at room temperature 3/4 cup (175 mL) dark brown sugar 1/2 cup (125 mL) golden cane or granulated sugar 1 tbsp (15 mL) honey 1 egg 1 tsp (5 mL) vanilla extract 1 cup (250 mL) pistachios, chopped and lightly toasted, divided 3/4 cup (175 mL) sunflower seeds, lightly toasted 3/4 cup (175 mL) golden raisins 3/4 cup (175 mL) chopped dried apricots 1/4 cup (60 mL) plus 1 tbsp (15 mL) sesame seeds, lightly toasted, divided

1 Arrange oven racks in top and bottom thirds of oven. Preheat to 350°F (177°C). Line 2 baking sheets with parchment paper. 2 In a medium bowl, whisk together oats, spelt and all-purpose flours, baking powder and baking soda. Using your fingertips, crush 1 tsp (5 mL) of the salt, then add to bowl. 3 Using a stand mixer fitted with the paddle, beat butter with dark brown and golden cane sugars and honey on medium-high speed until light, 2 to 3 minutes. Scrape down sides of bowl. Beat in egg and vanilla extract. Stir in flour mixture until a smooth dough forms. Stir in 3/4 cup (175 mL) of the pistachios, sunflower seeds, raisins, apricots and 1/4 cup (60 mL) of the sesame seeds until fully combined.

6 Bake in top and bottom thirds of oven, switching sheets halfway through, until golden around the edges, about 16 minutes. Transfer sheets to a wire rack and let cool for 5 minutes. Remove cookies onto rack and let cool completely. Makes 16 cookies

cherry & ALMOND OLIVE OIL MUFFINS Choose a good-quality extra virgin olive oil you enjoy for the batter, as it will impact the flavour immensely. The cherries should be folded in straight from the freezer to keep them intact without compromising the final colour of the muffins. CRUMB TOPPING 1/4 cup (60 mL) all-purpose flour 1/4 cup (60 mL) super-fine almond flour 1/4 cup (60 mL) sliced almonds 3 tbsp (45 mL) granulated sugar 2 tbsp (30 mL) extra virgin olive oil

MUFFINS 2 cups (500 mL) all-purpose flour 3/4 cup (175 mL) super-fine almond flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) fine sea salt 1 1/4 cups (310 mL) granulated sugar 2/3 cup (150 mL) extra virgin olive oil 1/2 cup (125 mL) whole milk 2 eggs 1 tsp (5 mL) finely grated lemon zest 1 tsp (5 mL) vanilla extract 1/2 tsp (2 mL) almond extract 1 1/2 cups (375 mL) frozen pitted cherries

GLAZE 1 cup (250 mL) icing sugar 2 tbsp (30 mL) whole milk

1 Arrange oven rack in centre of oven. Preheat to 350°F (177°C). Line a 12-cup muffin pan with paper liners. Set aside.

4 Using a standard ice cream scoop (about 1/4 cup/60 mL in size), scoop dough onto prepared baking sheets. Roll each scoop into a smooth ball to compact seeds and dried fruit, and arrange about 2 inches (5 cm) apart. Lightly flatten using the palm of your hand.

2 For the crumb topping, in a small bowl, combine 1/4 cup (60 mL) all-purpose flour with 1/4 cup (60 mL) almond flour, sliced almonds, 3 tbsp (45 mL) granulated sugar and 2 tbsp (30 mL) olive oil. Set aside.

5 Finely chop remaining 1/4 cup (60 mL) pistachios. Sprinkle over cookies along with remaining 1 tsp (5 mL) salt and 1 tbsp (15 mL) sesame seeds.

3 For the muffins, in a medium bowl, whisk together 2 cups (500 mL) all-purpose flour, 3/4 cup (175 mL) almond flour, baking powder and salt.

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4 In a large bowl, whisk together 1 1/4 cups (310 mL) granulated sugar, 2/3 cup (150 mL) olive oil, milk, eggs, lemon zest, and vanilla and almond extracts. Add flour mixture, whisking until batter is very smooth. Using a spatula, stir in cherries. 5 Scoop batter into prepared pan, ensuring cherries are evenly distributed. Sprinkle crumb topping overtop. 6 Bake in centre of oven until a tester inserted into centre of muffin comes out clean, about 30 minutes. Transfer to a rack and let cool, about 10 minutes. Remove muffins from pan and let cool completely, about 30 minutes more. 7 For the glaze, in a small bowl, stir icing sugar with milk until smooth. Drizzle over cooled muffins. Makes 12 muffins

Brisket two ways from page 79

Honey & Soy Baked Brisket Sandwiches With Ginger Scallion Mayo This sweet and salty marinade is packed with big flavours. Wrapping the meat in foil and slow-cooking for hours yields a meltingly tender result, perfect for slicing onto sandwiches. The best results come from marinating overnight, giving all the flavours time to penetrate the centre of the brisket. BRISKET 1 1/4 cups (310 mL) soy sauce 1/2 cup (125 mL) honey 1/2 cup (125 mL) mirin cooking wine 1/4 cup (60 mL) sesame oil 1/4 cup (60 mL) karashi Japanese mustard or Dijon mustard 1 small onion, chopped, about 1 cup (250 mL) 1/4 cup (60 mL) finely grated ginger 1/4 cup (60 mL) finely minced garlic 3 to 4-lb (1.36 to 1.81-kg) beef brisket 2 tbsp (30 mL) cornstarch, mixed with 2 tbsp (30 mL) water

GINGER SCALLION MAYO 1/4 cup (60 mL) canola oil or other neutral oil 6 green onions, finely minced 2 tbsp (30 mL) finely grated ginger 2 tbsp (30 mL) finely minced garlic

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1 cup (250 mL) mayonnaise 1 tbsp (15 mL) sesame oil 1 tsp (5 mL) kosher salt Hamburger buns or other soft white rolls 1 head iceberg lettuce, shredded

1 For the brisket, place soy sauce, honey, mirin, sesame oil, mustard, onion, ginger and garlic in a blender and process until smooth. Place brisket in a large container or sealable plastic bag and pour in marinade. Allow to marinate, refrigerated, for 4 hours or preferably overnight. 2 Preheat oven to 300°F (149°C). 3 Line a large baking dish with enough foil to wrap around entire brisket. Reserving marinade, remove brisket and place in prepared baking dish. Wrap foil around to completely seal. Refrigerate reserved marinade. 4 Place baking dish in oven and bake until meat registers 180°F (82°C) on a meat thermometer, 3 hours 45 minutes to 5 hours. Remove from oven and allow to rest in foil for 30 minutes. 5 Meanwhile, for the ginger scallion mayo, heat canola oil in a pot until almost smoking. Place green onions, ginger and garlic in a large metal bowl and carefully pour oil overtop. (The mixture will sizzle and spit a little— this is normal.) Let cool completely, then stir in mayonnaise, sesame oil and salt. Set aside until ready to serve. This will keep well for up to a week, covered in the refrigerator. 6 Remove brisket from foil, reserving any cooking juice, and transfer to a baking tray. Bake for 30 minutes more to finish cooking and brown the outside. 7 Tip reserved cooking juices into a heavybottomed saucepan and add in reserved marinade. Bring to a boil, then reduce heat and simmer for 5 minutes. 8 Whisk in cornstarch mixture and continue to simmer until liquid thickens to coat the back of a spoon, 3 to 4 minutes. Remove from heat. 9 Remove brisket from oven and let stand for 10 to 15 minutes before slicing against the grain into 1/8-inch (3-mm) slices and placing in a serving dish. Pour warm sauce overtop. 10 Spread a little ginger scallion mayo on both sides of the hamburger buns and add a generous amount of shredded lettuce. Place a few slices of beef on each bun, top and serve. Serves 6 to 8, makes approximately 2 cups (500 mL) Ginger Scallion Mayo

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101

Black-Tie Brisket The richness of long-cooked onions and sherry, along with the horseradish bite of the cheesy potato side dish (recipe follows), make this meal a grown-up and special-occasion-worthy take on the flavours of French onion soup. The brisket can be cooked the day before and rewarmed for easy and stress-free dinner prep. 3 to 4-lb (1.36 to 1.81-kg) beef brisket, trimmed of excess fat and sinew Kosher salt Freshly ground black pepper Canola oil or other neutral oil 4 large onions, thinly sliced 1 tbsp (15 mL) tomato paste 1 cup (250 mL) red wine 1 cup (250 mL) oloroso sherry 1 cup (250 mL) low-sodium beef broth 1 large carrot, peeled and halved lengthwise 2 celery stalks 8 whole garlic cloves, peeled 2 sprigs fresh rosemary 6 sprigs fresh thyme 1 bay leaf 1 tbsp (15 mL) all-purpose flour

1 Preheat oven to 325°F (163°C). 2 Season brisket liberally with salt and pepper. 3 In a heavy-bottomed pot or roasting pan large enough to hold the brisket and vegetables, heat a film of oil until almost smoking. Reduce heat to medium, carefully place brisket into pot, and sear on all sides until wellbrowned. Remove brisket and set aside. 4 Add onions to pot and sauté over medium heat, stirring and scraping any brown bits off the bottom of the pot with a wooden spoon, until softened and just beginning to brown, about 5 minutes. Stir in tomato paste to coat evenly, and cook for 2 minutes more. 5 Increase heat to high while continuing to stir. When onions begin to stick, stir in red wine and sherry to deglaze. Add beef broth and stir to combine. 6 Nestle in carrot, celery, garlic, rosemary, thyme and bay leaf, and return brisket to pot. Spoon some of the juices over brisket, cover pot loosely with foil, and cook in oven for 2 hours. 7 Remove pot from oven and discard carrot, celery, rosemary, thyme and bay leaf. Carefully remove brisket to a cutting board and let rest until cool enough to slice, about 10 minutes.

102

8 Using a sharp carving knife, slice brisket against the grain into 1-inch (2.5-cm) thick slices, then layer back in the pot with the onions. This will speed up the cooking process and allow the beef to soak up the rich onion juices.

4 To serve, heat an ovenproof frying pan large enough to hold potatoes to medium-high. Melt butter until it begins to foam, then add garlic and rosemary. Add potatoes, season with salt and pepper, and toss to combine.

9 Return to the oven and cook, uncovered, for 2 hours longer, spooning juices over meat every 30 minutes. Remove from oven and let rest for 30 minutes.

5 Place pan in oven and roast potatoes for 10 minutes.

10 Fan brisket slices on a serving dish. Keep warm. 11 Place pot with onions over medium heat and sprinkle flour overtop. Simmer, stirring constantly with a wooden spoon, until sauce is thickened, about 5 minutes. 12 Pour onions over sliced brisket and serve with Horseradish & Gruyère Roasted Fingerlings. Serves 6 to 8

6 Remove from oven, discard garlic and rosemary, and toss parsley into potatoes. Sprinkle Gruyère overtop, and return to the oven for 5 minutes more to melt and brown the cheese. Transfer potatoes to a warmed serving dish and top with horseradish. Serves 6 to 8

Inside scoop from page 17

HORSERADISH & GRUYÈRE ROASTED FINGERLINGS These potatoes can be cooked a few hours ahead of time, following steps 1 to 3, loosely covered at room temperature, and then finished just before serving from step 4. If you can’t find Gruyère, the potatoes are equally delicious with aged cheddar or Grana Padano. 2 lbs (905 g) fingerling potatoes, halved lengthwise Kosher salt 3 tbsp (45 mL) unsalted butter 2 cloves garlic, flattened with a knife 1 sprig fresh rosemary Freshly ground black pepper 4 sprigs fresh parsley, leaves only, finely chopped 6 oz (170 g) Gruyère cheese, grated 1/4 cup (60 mL) finely grated fresh horseradish

1 Preheat oven to 400°F (204°C). 2 Place potatoes in a heavy-bottomed pot and cover with cold water. Season generously with salt (the liquid should be salty like seawater). Bring to a boil, then reduce heat to a simmer. Cook until potatoes are just tender, about 8 minutes. 3 Drain in a colander, then place potatoes on a paper towel-lined tray to dry until ready to finish.

BLUSH HOUR This gorgeous cocktail highlights the pink hue and floral botanicals of Ontario-made Levenswater Spring 34 Gin. It’s a Martini-style preparation with dry vermouth, elderflower liqueur and a tiny splash of Campari, which lifts the drink with its bitter complexity. 2 oz Levenswater Spring 34 Gin 3/4 oz dry vermouth, preferably Dolin 1/2 oz St-Germain Elderflower Liqueur 1 tsp (5 mL) Campari Orange twist for garnish

1 Place gin, vermouth, liqueur and Campari in a cocktail shaker or mixing glass half-filled with ice. Stir until ice-cold, about 25 seconds. Strain into a chilled cocktail glass. Squeeze orange twist over drink and place in glass. Makes 1 drink

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FOOD & DRINK

Fluffy cocktails from page 35

ICED & SPIKED DALGONA LATTE Fluffy drinks got a boost in popularity when a non-alcoholic whipped coffee went viral in the early days of the COVID-19 pandemic. Dalgona takes well to amaro for a brunch-worthy spin. The trick is to shake a little of the fluffy coffee into the milk, creating a flavour bridge between what would otherwise be boozy milk and a raft of strongly flavoured coffee on top. 1 In a medium-size bowl, combine 2 tbsp (30 mL) instant coffee, 2 tbsp (30 mL) packed brown sugar and 2 tbsp (30 mL) hot water. Using an electric mixer on high speed, whip until stiff. 2 Add 1/4 cup (60 mL) of the whipped coffee to a cocktail shaker, along with 3 ice cubes, 3 oz milk, 1 oz Nonino Quintessentia Amaro (VINTAGES 933796, 700 mL, $49.50) and 1/2 oz bourbon. Shake and pour, ice and all, into a highball glass. Spoon remaining whipped coffee overtop. Makes 1 drink

Freezer finds from page 51

GREEN EGGS & HAM OMELETTE Bright spinach flavours shine through in this pesto, and starting with frozen eliminates the need to cook down large quantities of fresh spinach. This ham-filled green omelette pays homage to the classic kids’ book that references these unlikely food partners—yet this one is decidedly more grown-up in taste. It’s an explosion of rich flavours and is as ideal for dinner as it is for brunch— maybe more so! There’s enough Roasted Cherry Tomato Sauce for around eight omelettes and enough Spinach Pesto for even more. ROASTED CHERRY TOMATO SAUCE 2 cups (500 mL) cherry tomatoes 4 tsp (20 mL) extra virgin olive oil 1 tsp (5 mL) red wine vinegar Salt and freshly ground black pepper to taste

3 eggs 1 tbsp (15 mL) butter 1 or 2 thin slices ham (Black Forest or leftover baked ham) 1 or 2 thin slices Gruyère or Swiss cheese

1 For the sauce, preheat oven to 425°F (218°C). 2 On a parchment paper-lined rimmed baking sheet, toss together tomatoes, olive oil, vinegar, salt and pepper. Roast until shrivelled, 25 to 30 minutes. Transfer to bowl and roughly mash with a potato masher or back of a fork to make a chunky sauce with some whole pieces remaining. 3 For the pesto, squeeze excess liquid from spinach. Combine spinach, Parmesan cheese, olive oil, garlic, salt and pepper in a food processor. Add 1/3 cup (80 mL) water; whirl to blend, stopping to scrape sides with a spatula. If overly thick and pasty, add up to 1/4 cup (60 mL) additional water, whirling again until very smooth and thick. 4 Whisk or beat eggs with 2 tbsp (30 mL) pesto until blended. Melt butter in an 8-inch (20 cm) nonstick skillet over medium-high heat, tilting pan to coat bottom. Pour in egg mixture, shaking pan often and using a heatproof rubber spatula to push cooked egg to sides and allow uncooked egg to flow underneath. Continue until underside is set but top is runny, 1 to 2 minutes. Reduce heat to medium-low. Top half of omelette with ham and cheese; let cook until cheese begins to melt and top of eggs is set, 2 to 3 minutes longer. Fold and slide omelette onto a plate. Spoon some of the tomato sauce on top. Makes 1 omelette, 2 cups (500 mL) Roasted Cherry Tomato Sauce and 2 cups (500 mL) Spinach Pesto.

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit foodanddrink.ca APPETIZERS, SOUPS & SALADS Beet Tartare with Lettuce Cups

Leek & Pea Soup with Poached Salmon

Quinoa-Stuffed Mushroom Caps

Roasted Broccoli Ricotta Toasts

Spring Chopped Salad

MAIN COURSES Black-Tie Brisket

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Green Eggs & Ham Omelette

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Honey & Soy Baked Brisket 101 Sandwiches with Ginger Scallion Mayo Merguez-Style Vegan “Meatballs” with Cashew “Yogurt”

Southern Creamed Corn with Bacon-Wrapped Scallops

CONDIMENTS & SIDES Cinnamon Butter Horseradish & Gruyère Roasted Fingerlings

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Lemony Lox Cream Cheese

Veggie Bagel Stuffing

Veggie Cream Cheese

BAKED GOODS & DESSERTS TIP The amount of water needed to make this pesto will depend on how much liquid remains in the spinach, but you’ll have the best control by squeezing the spinach first and then adding back only as much liquid as needed. Extra pesto can be refrigerated for up to five days or frozen for a month or more. It’s also great tossed with pasta, spooned on chicken burgers and spread on pizza along with your favourite toppings.

Bagel Bread Crumbs Bagel Chips Cherry & Almond Olive Oil Muffins Chocolate-Avocado Pudding with Hazelnuts and Sea Salt Fully Loaded Blondies Homemade Bagels Seedy Breakfast Cookies Toasted Coconut Cake

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SPINACH PESTO (SEE TIP)

WHAT TO SERVE

1 pkg (300 g) frozen chopped spinach, thawed 1/3 cup (80 mL) grated Parmesan cheese 1/3 cup (80 mL) extra virgin olive oil 1 small clove garlic, minced 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) freshly ground black pepper

Egg dishes are challenging to pair, but sparkling wines always work. This local bubbly’s creamy texture, palate-cleansing acidity and carbonation make it a perfect accompaniment.

Blush Hour

Château des Charmes Brut Sparkling VQA

Mezcal Sour

LCBO 224766, $25.95

Perfect Garibaldi

FOOD & DRINK

SPRING 2021

SHOP ONLINE AT LCBO.COM

COCKTAILS Cotton-Tail Gimlet Iced & Spiked Dalgona Latte

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ONTARIO MAKERS

Anniversary idea: pick a puzzle to support a spot that’s meaningful to you and your partner.

Tabletop trend How doing puzzles at home is helping small businesses across Ontario. By Brenda Morrison | photography by darren kemper

Last spring, when the coronavirus caused the provincewide shutdown of bars, restaurants, breweries and other small businesses, creative designer Paddy Harrington and printer Rich Pauptit wanted to help some of their favourite establishments. Together, the pair came up with an ingenious—and affordable—way for people to support beloved businesses: made-to-order jigsaw puzzles.

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HELPING SMALL BUSINESSES PieceTogether gives patrons of small businesses a unique way to provide financial support—beyond ordering takeout. For each 300-piece puzzle ($35) purchased, PieceTogether donates $15 back to the business associated with it. The genius of the project is that once a business signs up, there is no additional work. From design and printing to processing orders and shipping, PieceTogether looks after it all.

HELPING ONTARIANS

TAKE YOUR PICK

During the Depression, jigsaw puzzles were especially popular as a relatively cheap form of fun. Fast-forward nearly a century, and puzzles are more popular than ever. For anyone staying home because of COVID-19, a cancelled vacation or rainy weather, working on a jigsaw offers a terrific distraction from reality, serving as an excellent alternative to scrolling through headlines and social media.

PieceTogether continues to grow as establishments across Canada get on board. The collection of puzzles includes such legendary Toronto venues as the Horseshoe Tavern and Lee’s Palace, as well as gourmet restaurants, small-town diners, bars, breweries and more. So whether you’re interested in having a custom puzzle created for your own business or want to purchase some to support your favourite spot, go to wepiecetogether.com.

Puzzles feature a signature dish or drink, an interior shot or the storefront.

SPRING 2021

FOOD & DRINK

Energize your taste buds. Introducing the all-new TUCSON.

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