LCBO_Food_&_Drink_-_Spring_2020

9 8 SPRING 2020 FOOD & DRINK

Waste not, want not

from page 41

LE CLASSIQUE

Thanks to the rich citrus of the Lemon
Oleo-Saccharum, this swank cocktail delivers
tangy and sweet flavours in perfect balance.
The bright, rich flavours of an oleo will also
bring life to punches of all kinds.

1 oz VS Cognac

2/3 oz fresh lemon juice
1/4 oz Lemon Oleo-Saccharum (recipe follows)
6 ice cubes
2 oz Champagne
1 lemon twist

1 Pour Cognac, lemon juice and Lemon
Oleo-Saccharum into a cocktail shaker. Add
ice cubes and shake well for 30 seconds.

2 Double-strain into a flute and top with
Champagne. Garnish with a lemon twist.

Makes 1 cocktail

LEMON OLEO-SACCHARUM

An old trick for maxing out the natural flavours
from the entire lemon, Oleo-Saccharum (liter-
ally “oil-sugar”) dates back to the 1800s. Citrus
was seasonal and hard to get in those days, so
bartenders made the most of it by extracting
the oil from the peels with sugar. It delivers
a powerful hit of rich citrus.

1/2 cup (125 mL) lemon rinds
2/3 cup (150 mL) special fine granulated
white sugar
1/6 cup (40 mL) demerara sugar

1 cup (250 mL) water

1 Place rinds in a Mason jar and add both
sugars. Leave 24 hours.

2 Bring water to boil, pour over sugar and
rinds. Stir until sugar is dissolved, strain out
rinds and then bottle liquid. Lasts in the refrig-
erator up to 2 weeks.

Makes 1 cup (250 mL)

CHAMPAGNE SYRUP

This is a brilliant use for that age-old problem
of what to do with leftover flat bubbly, and it’s
dead simple to make.

4 oz flat sparkling wine
1/2 oz honey

1 Gently heat wine and honey in small
saucepan over low heat. Let cool, bottle and
refrigerate for up to 2 weeks.

Makes 1/2 cup (125 mL)

HERB STEM SYRUP

Got wilted leaves that didn’t make the cut

for a garnish? Give them a second chance

by tossing them in with the stems to make

a cocktail syrup.

1 cup (250 mL) sugar

1 cup (250 mL) water

1 cup (250 mL) mint stems and wilted leaves

2 drops mint oil (or extract)

1 Gently heat sugar, water and mint leaves,

stems and oil in small saucepan over low heat.

Let cool, strain, bottle and refrigerate for up

to 2 weeks.

Makes 1 cup (250 mL)

Raising the bar

from page 77

oatmeal raisin cookie balls

(Vegan + low sugar)

Who said you can’t eat raw cookie dough?

Bonus points when it’s good for you, too! This

recipe is inspired by the oatmeal raisin cookie,

but with a healthy twist. They are packed with

whole grains, nut butter and chia seeds. They’re

just like cookie dough without the guilt.

1/2 cup (125 mL) natural almond butter

1/4 cup (60 mL) honey (vegan: substitute agave)

1 1/2 cups (375 mL) old-fashioned rolled oats

2 tbsp (30 mL) chia seeds

1/2 tsp (2 mL) ground cinnamon

1 pinch fine salt

1 tsp (5 mL) pure vanilla extract

1/2 cup (125 mL) raisins (see TIP)

1 In a saucepan over medium heat, whisk

together the almond butter and honey until

melted. Transfer to a mixing bowl and stir in

the oats, chia seeds, cinnamon, salt and vanilla

until well blended. Fold in raisins.

2 Refrigerate for 30 minutes to firm. Shape

mixture into 15 bite-sized balls.

3 Refrigerate until ready to eat. Store in an

airtight container for up to a week.

Makes 15 balls

TIP Don’t like raisins? Try substituting equal

parts dried cranberries, dried blueberries, or

mini chocolate chips.

Milky ways

from page 70

Soy Milk Soup

with Toast Dumplings

Come springtime, I’m always anxious to

empty out the crisper drawer to make room

for fresher things. This soup is the perfect

marriage of some of the vegetables lurking

there and the season’s first herbs. The reci-

pe uses soy milk, your best bet for replacing

cow milk in savoury recipes. Choose un-

sweetened soy milk without any added fla-

vour—Natura brand’s Organic Unsweetened

Fortified Soy Beverage is widely available

and neutral in flavour. You can use cow milk

here instead, if you prefer. If a store-bought

broth or stock is easier, use 1 cup (250 mL)

stock and an equal amount of water in place

of homemade.

3 tbsp (45 mL) butter

1 onion, chopped

3 leeks, white and light green part only,

sliced

3 stalks celery, chopped

1 container (946 mL) unsweetened

soy milk

2 cups (500 mL) chicken stock,

preferably homemade

2 fresh bay leaves or 1 dried

Salt and freshly ground black pepper

DUMPLINGS

2 slices day-old French bread,

1 inch (2.5 cm) thick

1/2 cup (125 mL) all-purpose flour

1 tsp (5 mL) baking powder

1 tsp (5 mL) salt

1/4 tsp (1 mL) freshly ground

black pepper