LCBO_Food_&_Drink_-_Spring_2020

FOOD & DRINK SPRING 2020 SHOP ONLINE AT LCBO.COM 1 03

3 Using a stand or electric mixer and a whisk
attachment, whip egg white with sugar in a
bowl until stiff peaks form, about 5 minutes.
Using a rubber spatula, gently fold egg-white
mixture into coconut mixture.

4 Drop slightly heaping-tbsp (17-mL) mounds
onto a parchment-lined baking sheet. Bake
until lightly golden around the edges, 16 to
18 minutes. Let cool completely.

5 Macaroons are best served the day they’re
made. If making ahead, they will keep well
stored in an airtight container in the fridge over-
night. Bring to room temperature before serving.

Makes 16 macaroons

bread & butter with
pomegranate, pickled radishes
& onions

Make these pretty pink-topped bites anytime.
Dinner starter or brunch sidekick, this spring
recipe is delightfully easy to prepare but
a stunner nonetheless.

PICKLED RADISHES & ONION
1 bunch radishes

1/4 red onion
1/2 cup (125 mL) white wine vinegar

1/2 cup (125 mL) water
1 tsp (5 mL) kosher salt
1/2 tsp (2 mL) granulated sugar

1/2 tsp (2 mL) peppercorns

8 slices of good-quality whole-grain bread

1/3 cup (80 mL) good-quality salted or unsalted
butter
Generous pinches of flaked salt (optional)
1/2 pomegranate, seeded

1 Thinly slice radishes and onion. Place rad-
ishes and onion in a 2-cup (500-mL) resealable
jar. Pour vinegar into a small saucepan along
with water. Stir in salt, sugar and peppercorns.
Set over medium heat. Stir until dissolved,
4 minutes. When salt and sugar dissolve, pour
over prepared radishes and onions in jar. Seal
tightly with lid. Shake to evenly distribute
vinegar mixture. Let stand until completely
cool, about 2 hours. If making ahead, pickled
radishes and onions will keep well, sealed and
refrigerated for up to 1 week.

2 When ready to serve, spread bread with but-
ter to edges. Cut in half, if you like. Using a fork,
remove radishes and onions from pickling juices,
shaking off any liquid. Arrange over prepared
bread. Sprinkle with salt, if you like. Scatter
pomegranate seeds overtop. Serve immediately.

Makes 8 servings

WHOLE-CITRUS CANDIED HAM

Move over pineapple! Candied citrus imparts

sweet-sour taste and creates a jewelled, col-

our ful topping all while sealing in flavour.

1 orange

1 lemon

1/2 to 1 cup (125 to 250 mL)

granulated sugar

8 to 12 lbs (3.63 to 5.44 kg) skinless,

smoked and cured bone-in ham

2 tbsp (30 mL) honey

2 tbsp (30 mL) grainy mustard

2 tsp (10 mL) whole cloves

1 Preheat oven to 300°F (150°C).

2 Using a sharp knife, slice orange and lemon

into very thin slices. Place sugar in a shallow

bowl. Lightly dip each side of each slice in

sugar then place on a parchment-lined baking

sheet. Bake in centre of preheated oven,

turning halfway through until glossy and

lightly candied, about 30 minutes. Let cool

completely.

3 Meanwhile, using a sharp knife, score the

top of the ham by making shallow cuts about

1 inch (2.5 cm) apart, creating a diamond

pattern.

4 Bake ham in centre of preheated oven

until cooked through and an internal tem-

perature reads 160°F (71°C). This will take

15 to 20 minutes per lb, and depending on

the size of your ham, 2 to 4 hours of overall

baking time.

5 Meanwhile, stir honey with mustard in a

small bowl. About an hour before roast is

done, remove from oven allowing surface to

cool slightly. Brush half of honey mixture over

ham. Approximately 30 minutes before roast

is done, brush ham with remaining honey

mixture. Using 2 to 3 cloves for each candied-

citrus slice, carefully fasten to ham in an over-

lapping pattern. Continue baking until ham

is cooked through. If candied citrus begins

to darken slightly, loosely cover with foil then

continue baking.

6 Remove candied-citrus slices and set aside.

Discard cloves. Place ham cut-side down on

a carving board. Starting at the top, carefully

slice ham towards the bone. Cut along the

bone releasing the slices. Arrange ham slices

over a large serving platter. Top with citrus

slices. Serve warm or at room temperature.

Fresh, cooked leftover ham will keep well,

covered and refrigerated for 3 to 4 days.

Serves 8 with leftovers

APPETIZERS & SOUPS

Soy Milk Soup with Toast Dumplings 98

Silken Asparagus Soup 102

Bread & Butter with Pomegranate, 103

Pickled Radish & Onion

Fresh Vegetable & Noodle Spring Rolls 104

with Chili Garlic Hoisin

MAIN COURSES

Green Farro Bowl 96

Juicy Poached Chicken 96

Mustardy Roast Salmon Fillets 97

Salmon Frittata 97

Salmon Salad Bowl 97

Sesame Noodle Bowl 97

Garlicky Buttermilk & Thyme 99

Chicken Roast

Pappardelle with White Ragu 101

Artichoke & Basil Risotto 102

Whole-Citrus Candied Ham 103

SIDES & CONDIMENTS

Best Hard-Boiled Eggs 96

Farro 96

Garlicky Greens 96

Zesty Lemon Vinaigrette 96

Sesame Dressing 97

Goat-Milk-Cooked New Potatoes 99

Toasted Almond Milk 100

Steamed Artichokes 102

DESSERTS & SNACKS

Peanut Butter, Banana & Cinnamon 78

Energy Bites

Sea Salt, Maple & Cashew Protein Bites 80

Matcha, Coconut & Honey Energy Bites 82

Maple Roasted Rhubarb Parfaits 97

Oatmeal Raisin Cookie Balls 98

Tres Leches Layer Cake 100

Saffron-Coconut Macaroons 102

COCKTAILS & MIXERS

Pompelmo Spritz 42

Mojaxaca 44

Champagne Syrup 98

Herb Stem Syrup 98

Le Classique 98

Lemon Oleo-Saccharum 98

Recipe Index

The following is a listing of the recipes

contained in this issue. For recipes from

previous issues, visit foodanddrink.ca