< PreviousFOR THE BUN OF IT!Barbecued Pork Burger with Spiraled Sweet Potato Bun . . . .109Crispy Chicken Burger with Sticky Rice Bun . . . . . . . . . . . . . . . . . .110Avocado-Stuffed Turkey Burger with Cauliflower Flatbread Bun . . . . . . . . . . . . . . . . . . . . . . . . . . . .111OH CANADA!Salmon with Grilled Nectarine Salsa . . . . . . . . . . . . . . . . . . . . . . . .112Grilled Chicken served with Tapenade and Tzatziki . . . . . . . . . .113Tuna Tacos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .113Halloumi Kebabs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .114SWEET AND SAVOURY BASILNo-Bake Basil Strawberry Cheesecake . . . . . . . . . . . . . . . . . . . . . .114Zucchini and Basil Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .115Grilled Lemon Basil Flatbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .115Blueberry-Basil Hand Pie Ice Cream Sandwiches . . . . . . . . . . . . .116WEST COAST BOILSeafood Boil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .117Summer Fruit Pavlova . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .118Green Chopped Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .118MEXICAN FIESTABlood Orange Sangria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .119Pork Carnitas Tostadas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .119Stuffed Poblano Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121Grilled Fish served with Tomatillo Salsa and Pickled Red Onions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .121AT THE LAKE HOUSEOrzo Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .122Grilled Vegetable Medley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .122Cod en Papillote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .123CAKE SANDWICHESTurmeric-Spiced Chicken Smörgåstårta . . . . . . . . . . . . . . . . . . . . .123Mediterranean Grilled Vegetable Sandwich Wheel . . . . . . . . . .124Smoked Salmon and Capers Sandwich Loaf . . . . . . . . . . . . . . . . .125VEGETARIAN BARBECUEBarbecued Brie with Marinated Cherries . . . . . . . . . . . . . . . . . . . .127Grilled Cauliflower with Caper, Pine Nut and Raisin Dressing . . .127Grilled Salad with Green Goddess Dressing . . . . . . . . . . . . . . . . .127PAIRS WITH L’OSTAL CAZES PAYS D’OC ROSÉFrance $15.99 71191Thank you to Carol Winn of Coldstream for her recreation of the Roasted Asparagus and Strawberry Salad from Spring 2018.We want to hear from you!Recreate a recipe from TASTE at home for a chance to have it featured in an upcoming issue! Send an email with the following information to taste.magazine@bcliquorstores.com:1. Your full name and where you are from2. A high resolution photograph of your masterpiece3. The title of the recipe and issue it was published inOnly one photo will be chosen per issue. Good luck and get cooking!Collection Notice: Please note that if you send in a submission, the BC Liquor Distribution Branch (BCLDB) will be collecting your personal information (i.e. image, full name, city of residence and contact information), in accordance with Section 26(c) of FOIPPA. The BCLDB will collect your personal information for the following purposes: to be considered for a feature in TASTE Magazine; to contact you; and to publish your name, city of residence and images in TASTE Magazine. If you have any questions about this collection notice, please contact us at taste.magazine@bcliquorstores.com.108For the Bun of it!from page 8BARBECUED PORK BURGER WITH SPIRALED SWEET POTATO BUN1 tbsp (15 ml) grapeseed oil, plus extra for greasing and frying3 lbs (1.5 kg) sweet potato, peeled and ends cut flat3 large eggs, whisked, divided1 lb (500 g) ground pork2 tbsp (30 ml) tomato-based barbecue sauce¼ tsp (1 ml) ground cayenne pepper1 tsp (5 ml) red wine vinegar1 tsp + ½ tsp (5 ml + 2.5 ml) salt, divided½ tsp (2.5 ml) pepper1 tbsp (15 ml) finely chopped chives1 large avocado, peeled and pitted1 tbsp (15 ml) lime juice¼ tsp (1 ml) ground cumin 1 tbsp (15 ml) chopped cilantro leaves1 small tomato, seeded and finely diced1½ cups (375 ml) baby arugula1 small red onion, thinly sliced into rounds12 slices pickled jalapeños (optional)1 Liberally grease eight 12 or 14 oz (355 or 398 ml) ramekins with oil and line with a piece of plastic wrap. Using a spiralizer, cut sweet potatoes into thin strands.2 In a large frying pan, heat ½ tbsp (7.5 ml) oil over medium heat. Add half the sweet potato strands and cook, stirring often, until softened, about 5 minutes. Transfer to a baking tray and repeat with another ½ tbsp (7.5 ml) oil and sweet potato strands. Let cooked sweet potato cool to room temperature, about 20 minutes.3 In a large bowl, place cooled sweet potato along with 2 whisked eggs and a good pinch of both salt and pepper. Toss to combine. Divide among prepared ramekins, pressing sweet potato mixture down. Place a piece of plastic wrap directly onto surface of sweet potato mixture and place a heavy can or jar on top to weight mixture down. Refrigerate at least 30 minutes, up to 24 hours.4 In a large bowl, gently mix together ground pork with barbecue sauce, cayenne, vinegar, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper, chives and 1 whisked egg until well combined. Divide mixture into 4 equal portions. Using hands, gently form mixture into 4 patties, each about 4-in (10 cm) in diameter.5 Grease grill or a grill pan with oil and preheat to medium-high heat.6 Lightly coat a large frying pan with some extra oil and heat over medium heat. Remove plastic wrap and using a spatula, gently slide sweet potato buns into pan. Fry until golden brown on both sides and warm in centre, about 3 to 5 minutes per side. Use sweet potato buns while warm or at room temperature.7 In a medium bowl, mash avocado until smooth. Stir in lime juice, cumin, ½ tsp (2.5 ml) salt, cilantro and tomatoes until well combined. Set aside.8 Grill burger patties, flipping every few minutes, until cooked through, about 8 to 10 minutes total. Place half the sweet potato buns on a platter. Top with arugula, red onion slices, burger patties, generous dollop of avocado sauce and jalapeños. Sandwich with remaining sweet potato buns and serve.Makes 4 burgersPAIRS WITHBC TREE FRUITS CIDER BROKEN LADDER APPLESCanada $11.29 889782 4 x 473 ml GRAY MONK LATITUDE FIFTY WHITEBC VQA $13.49 321646bcliquorstores.com109Six packs of 355ml bottlesnow available throughout BC.2 tbsp (30 ml) Japanese curry powder11 tbsp (15 ml) tomato paste1 tbsp (15 ml) Worcestershire sauce½ tsp (2.5 ml) ground cayenne pepper1 cup (250 ml) chicken stock2 boneless, skinless chicken breasts2 tbsp (30 ml) milk2 large eggs1½ cups (375 ml) panko bread crumbsvegetable oil, for frying2 cups (500 ml) microgreens1 small red onion, cut into thin ringsfurikake seasoning1 (optional)1 green onion, sliced into thin rounds1 In a small saucepan over medium heat, stir together sesame oil, mirin, rice vinegar, sugar and salt. Once at a simmer, cook for 30 seconds before removing from heat. Set aside.2 In a medium saucepan, add rice and cold water, cook according to package instructions. Transfer cooked rice to a large bowl and sprinkle with sesame seeds. Add roughly ½ cup (125 ml) seasoning mixture. Using a rubber spatula, chop and fold rice, gently mixing in seasoning mixture. Divide rice mixture into 8 equal portions, about ½ cup (125 ml) each. With water-dampened hands, firmly press 1 portion of rice into a greased, round 3½-in (9 cm) cookie cutter. Repeat with remaining rice. Refrigerate until ready to assemble burgers.3 In a small saucepan over medium heat, warm grapeseed oil. Add yellow onion, garlic and ginger. Cook, stirring often, until softened but not browned, about 8 to 10 minutes. Add butter and let melt. Once melted, stir in ¼ cup (60 ml) flour and let cook for 1 minute. Stir in curry powder, tomato paste, Worcestershire sauce and cayenne pepper. Cook, stirring often, for another 8 to 10 minutes. Paste should become dry and crumbly, careful not to burn. Add chicken stock, increase heat to medium-high and bring sauce to a boil, stirring constantly until thickened, about 2 minutes. Season to taste. Transfer to a blender and blend until smooth. Set curry sauce aside.4 Pound chicken breasts until ½-in (1.25 cm) thick. Cut each breast in half to make 4 pieces and season.5 In a medium bowl, add ½ cup (125 ml) flour and season generously with salt and pepper. In another medium bowl, whisk together milk and eggs. In a third bowl, add panko bread crumbs. Working with 1 piece of chicken at a time, first dredge chicken in seasoned flour. Shake off excess. Dip chicken into egg mixture, allow extra to drip off before pressing into panko. Repeat coating process with remaining pieces of chicken.6 In a frying pan over medium heat, heat ¼-in (0.5 cm) of vegetable oil. Oil is ready when a pinch of flour sizzles on contact with hot oil. Working in batches, fry chicken until cooked through and coating is golden brown and crispy, about 3 to 4 minutes per side. 7 Warm a non-stick frying pan over medium heat. Working in batches, lightly brush rice buns with grapeseed oil, then sear until rice has started to caramelize, about 3 to 5 minutes on each side. 8 To assemble, place 4 rice buns on a platter. Top each with microgreens, red onion slices, a crispy chicken patty and a dollop of curry sauce. Sandwich with remaining rice buns before garnishing with a sprinkle of furikake seasoning and sliced green onions. Serve immediately.Makes 4 burgersCRISPY CHICKEN BURGER WITH STICKY RICE BUN½ tsp (2.5 ml) sesame oil¼ cup (60 ml) mirin1¼ cup (60 ml) unseasoned rice vinegar3 tbsp (45 ml) granulated sugar1 tsp (5 ml) salt2 cups (500 ml) sushi rice, well rinsed under cold water3 cups (750 ml) cold water2 tbsp (30 ml) black sesame seeds1 tsp (5 ml) grapeseed oil, plus extra1 medium yellow onion, diced2 garlic cloves, minced1 tbsp (15 ml) minced ginger¼ cup (60 ml) unsalted butter¼ cup + ½ cup (60 ml + 125 ml) all-purpose flour, divided1 Available at specialty Asian markets.110ELEVATE THE MOMENTwith every drop© 2018 Constellation Imports, Rutherford, CA US Please enjoy our wines responsibly. PAIRS WITHPARALLEL 49 CRAFT LAGERCanada $21.29 449959 12 x 355 mlGEHRINGER PRIVATE RESERVE DRY RIESLINGBC VQA $13.99 347492AVOCADO-STUFFED TURKEY BURGER WITH CAULIFLOWER FLATBREAD BUNgrapeseed oil, for greasing and frying6 cups (1.5 L) shredded cauliflower2 large eggs, lightly beaten1 cup (250 ml) shredded mozzarella cheese2 tsp (10 ml) salt, divided1 tsp (5 ml) pepper, divided1 tsp (5 ml) dried oregano2 cups (500 ml) corn kernels 2 cups (500 ml) cherry tomatoes, quartered ¼ cup (60 ml) cilantro leaves, chopped1 tbsp (15 ml) finely chopped chives2 tbsp + 1 tsp (30 ml + 5 ml) lime juice, divided1 lb (500 g) ground turkey1 large egg1 garlic clove, minced1 tbsp (15 ml) Dijon mustard½ tsp (2.5 ml) ground cumin½ tsp (2.5 ml) chili powder1 tbsp (15 ml) finely chopped parsley leaves1 large avocado4 slices pepper jack cheese4 curly lettuce leaves1 Preheat oven to 450 F (230 C). Line a baking tray with parchment paper and liberally grease with grapeseed oil. Set aside.2 Place cauliflower in a bowl and microwave on high until softened, about 8 to 10 minutes. Place microwaved cauliflower in a clean kitchen towel and, over the sink, squeeze out as much moisture as possible before placing cauliflower in a large mixing bowl. Add 2 lightly beaten eggs, mozzarella, 1 tsp (5 ml) salt, ½ tsp (2.5 ml) pepper and oregano. Mix until well incorporated and shape into eight 3-in (8 cm) rounds and a ½-in (1 cm) thick on prepared baking tray. Bake until patties are golden brown, about 16 minutes. Let cool for 10 minutes on baking tray before carefully peeling off of parchment paper. Set aside.3 In a large bowl, stir together corn, tomatoes, cilantro, chives, 2 tbsp (30 ml) lime juice and 1 tsp (5 ml) salt. Set aside to marinate for at least 30 minutes at room temperature.4 Thoroughly mix together ground turkey, 1 large egg, garlic, ½ tsp (2.5 ml) pepper, mustard, cumin, chili powder and parsley. bcliquorstores.comDivide mixture in half and form 4 small patties with 1 half of turkey mixture. Make a shallow well in center of each patty with thumb.5 In a small bowl, roughly mash avocado with 1 tsp (5 ml) lime juice, leave some large chunks of avocado. Divide avocado mash among wells in turkey patties. With remaining turkey mixture form another 4 small patties and lay each over avocado, pressing edges together to seal.6 Grease grill or a grill pan with oil and preheat to medium-high heat. Grill patties, flipping once or twice, until cooked through, about 6 to 8 minutes per side. Top each patty with a slice of pepper jack cheese for last minute or so of cooking.7 To serve, place a piece of lettuce on top of 4 cauliflower flatbreads. Top with a turkey patty and a generous scoop of salsa. Top each burger with another cauliflower bun and serve.Makes 4 burgersPAIRS WITHSTRANGE FELLOWS TALISMAN PALE ALECanada $12.29 508739 4 x 473 mlVINTAGE INK PINOT GRIGIOBC VQA $15.99 21595Oh Canada!from page 16SALMON WITH GRILLED NECTARINE SALSA½ red onion, diced1 red pepper, diced½ jalapeño, diced1 cup (250 ml) cilantro, chopped1 lime, juice only 1 tbsp (30 ml) neutral-flavoured oil2 nectarines, halved, pitted2 x 3 oz (90 g) salmon fillet, skin on½ lime, cut into wedges, for garnish1 Preheat barbecue to medium-high with lid closed.2 In a medium bowl, mix diced onion, red pepper, jalapeño, cilantro and lime juice. Season to taste and let sit.3 Brush grill with oil. Leaving lid open, place cut side of nectarines onto grill for about 3 minutes. Remove and let cool. 4 Season each salmon fillet with a pinch of salt. Lay flesh side down on grill for about 3 minutes with lid open. Flip salmon and grill for another 3 minutes or until centre is just opaque.5 Once nectarines have cooled, dice and add to salsa mixture. To serve, garnish salmon with salsa and lime wedge. Serves 2112GRILLED CHICKEN SERVED WITH TAPENADE AND TZATZIKI 2 whole chickens, about 3 lbs (1.5 kg) each (ask butcher to Spatchcock, or see step 1)¼ cup (60 ml) salt, plus extra to taste 2 tbsp (30 ml) sugar2 tbsp (30 ml) pepper, plus extra to taste2 garlic cloves, smashed2 cups (500 ml) boiling water4 cups (1 L) cold water1 cup (250 ml) Castelvetrano olives, pitted2 tbsp (30 ml) capers1 lemon, zest only1 cup (250 ml) parsley, packed1 shallot, diced¼ cup + 3 tbsp (60 ml + 45 ml) olive oil, divided, plus extra1 cup (250 ml) Greek yogurt2 garlic cloves, minced½ cucumber, grated½ lemon, juice only1 To Spatchcock whole chicken, place chicken breast-side down with legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through rib bones as you go. Once backbone is removed, flip chicken and press down until it lays flat on cutting board.2 In a large pot, mix salt, sugar, pepper and smashed garlic. Cover with boiling water and stir. Add cold water and add chickens. Cover and refrigerate for at least 3 hours, up to 6. Before ready to grill, remove chickens from water and pat dry. Let chickens rest at room temperature for about 1 hour. 3 To make Tapenade, in a food processor, add olives, capers, lemon zest, parsley, shallot and ¼ cup (60 ml) olive oil. Pulse on medium-high until tapenade texture is achieved. Let rest at room temperature until ready to serve, about 4 to 6 hours.4 To make Tzatziki, in a small bowl, mix yogurt, minced garlic and grated cucumber. Add 3 tbsp (45 ml) olive oil and lemon juice. Mix until all ingredients are incorporated, add salt and pepper to taste. Refrigerate until ready to serve.5 Preheat barbecue to medium-high with lid closed, about 10 minutes. Lightly oil outside of each chicken and season with a pinch of salt and pepper. Grill chickens, breast side down, for about 10 minutes with lid open. Flip and grill other side of chicken with lid closed, on medium heat for 20 minutes. Using a meat thermometer, check that chicken has reached 165 F (74 C) before removing from grill (a small chicken should be fully cooked after 30 minutes). Once fully cooked, remove from grill and rest for 10 minutes. Serve with Tapenade and Tzatziki.Serves 8 to 10TUNA TACOS1 x 6 oz (180 g) tuna steak 2 tbsp (30 ml) hoisin sauce12 small tortillas½ cup (125 ml) mayonnaise1 tbsp (15 ml) Sriracha1 small red pepper, sliced1 cup (250 ml) green cabbage, shredded½ cup (125 ml) red cabbage, shredded2 tbsp (30 ml) toasted sesame seeds¼ cup (60 ml) cilantro, chopped1 lime, cut into wedges1 Preheat barbecue to medium-high heat. 2 Brush tuna steak with hoisin sauce. Grill tuna on each side for 2 to 3 minutes. While grill is hot, toast tortillas, 1 minute maximum. Set aside.3 In a small bowl, mix mayonnaise and Sriracha together. Place all ingredients on a large platter. Slice tuna lengthwise into strips. For bcliquorstores.com113assembly, spread Sriracha mayonnaise on tortilla. Top with tuna, red pepper and cabbage. Garnish with sesame seeds, cilantro and juice of a lime wedge.Serves 2 to 3HALLOUMI KEBABS1 x 6 oz (180 g) block of halloumi1 large orange, segmented2 tbsp (30 ml) olive oil1 tbsp (15 ml) balsamic vinegar2 sprigs mint, stems removed1 Preheat barbecue to high heat.2 Cut haloumi into 1-in (2.5 cm) squares. Thread squares onto skewers. Grill for 1 to 2 minutes on each side. Place skewers on a serving platter. Scatter orange segments over skewers. Dress with olive oil and balsamic. Garnish with mint leaves.Serves 4PAIRS WITH CANADA DAY BARBECUEROAD 13 HONEST JOHN’S ROSÉBC VQA $16.49 357327CANADIAN CLUB CHAIRMAN’S SELECT 100% RYE WHISKYCanada $23.99 501668GRAY MONK PINOT GRISBC VQA $16.99 118638PHILLIPS MIXED PACKCanada $21.49 281204 12 x 355 mlHEY Y’ALL PORCH PACKCanada $23.29 17713 12 x 341 mlNUDE VODKA SODA MIXER PACKCanada $23.79 188290 12 x 355 mlSTELLER’S JAY BRUTBC VQA $22.99 264879BLACK SAGE VINEYARD CABERNET FRANCBC VQA $26.49 593038CENTRAL CITY RED RACER REIGN OF HOPS MIX PACKCanada $21.99 170741 12 x 500 mlSweet and Savoury Basilfrom page 28NO-BAKE BASIL STRAWBERRY CHEESECAKE1½ cups (375 ml) pecans1 cup (250 ml) unsweetened, shredded coconut6 Medjool dates, pitted⅛ tsp (pinch) salt½ large avocado, peeled and pitted⅓ cup (75 ml) packed basil leaves, plus extra for garnish1 x 14 oz (397 g) can sweetened condensed milk1 tsp (5 ml) vanilla extract1 x 8 oz (226 g) package cream cheese, at room temperature2 tbsp (30 ml) lime juice1½ cups (375 ml) strawberries1 In a food processor, blend pecans, coconut, dates and salt until it starts to clump and stick together. Press evenly along bottom and up sides of a 4 x 14-in (10 x 35 cm) fluted rectangular tart pan with removable bottom. Freeze while making filling.2 In a blender, combine avocado, basil, condensed milk and vanilla extract until smooth. Add cream cheese and lime juice and blend until creamy and smooth. Pour into prepared crust and smooth top. Refrigerate at least 4 hours.3 Just before serving, slice strawberries and scatter over top of cheesecake. Garnish with additional basil leaves.Serves 6114PAIRS WITHFRÜLI STRAWBERRY BEERBelgium $3.09 602557 330 mlGEHRINGER SIGNATURE RIESLING ICEWINEBC VQA $54.99 504860 375 mlZUCCHINI AND BASIL SOUP 1 cup (250 ml) raw cashews, soaked in hot water for 1 hour and drained4 cups (250 ml + 750 ml) water, divided½ tsp (2.5 ml) lemon zest4 tbsp (60 ml) lemon juice, divided1 tsp (5 ml) Dijon mustard½ tsp (2.5 ml) salt, plus extra, to taste2 tbsp (30 ml) grapeseed oil1 large leek, trimmed and finely diced3 celery stalks, trimmed and finely diced3 garlic cloves, minced1½ lbs (750 g) zucchini, trimmed and cut into half moon shapes2 cups (500 ml) Thai basil leaves, roughly chopped, divided, plus extra for garnish2 cups (500 ml) vegetable stockmicrogreens or edible flowers, for garnishtoasted pumpkin seeds, for garnish1 In a blender, combine cashews, 1 cup (250 ml) water, lemon zest, 2 tbsp (30 ml) lemon juice, mustard and salt until smooth. Transfer to a bowl and refrigerate until ready to use.2 In a large saucepan over medium heat, heat oil. Add leek, celery and a pinch of salt. Cook, stirring occasionally, until vegetables have softened but have not browned, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in zucchini and cook for 1 minute before adding half the basil, vegetable stock and 3 cups (750 ml) water. Bring soup to a simmer and cook, stirring occasionally, until zucchini is tender yet still bright green, about 8 minutes. Stir in remaining basil and remove saucepan from heat. 3 Working in batches, transfer hot soup to a blender and combine until smooth. Blend in 2 tbsp (30 ml) lemon juice and season to taste. Divide among serving bowls and garnish with cashew cream, microgreens, toasted pumpkin seeds and extra basil. Serve immediately.Serves 4PAIRS WITHMONTE DEL FRÁ CUSTOZA SUPERIORE BIANCO CÀ DEL MAGROItaly $23.99 216077L’ORA ALTO ADIGE PINOT GRIGIOItaly $20.99 294983GRILLED LEMON BASIL FLATBREAD¾ cup (175 ml) warm water1 tsp (5 ml) maple syrup½ tbsp (7.5 ml) active dry yeast1 tbsp (15 ml) extra-virgin olive oil, plus extra1½ cups (375 ml) all-purpose flour, plus extra¼ cup (60 ml) cornmeal¾ tsp (4 ml) salt1½ lemons1½ cups (375 ml) ricotta cheese½ tsp (2.5 ml) pepper4 to 6 marinated artichoke hearts, cut in halves or quarters1 cup (250 ml) basil leaves, dividedpinch red pepper chili flakes1 In a large bowl, stir together water, maple syrup and yeast. Set aside for 5 minutes allowing yeast to bloom. If mixture does not become frothy like the head on a beer, yeast may be inactive and you need to start over with a new pack. With a wooden spoon, stir in oil before stirring in flour, cornmeal and salt. Turn out dough on to a lightly floured surface and knead until smooth and firm, about 2 minutes. 2 Place dough in a clean, lightly oiled bowl and turn to coat. Cover bowl with plastic wrap or a clean kitchen towel and set aside in a warm corner to rise until almost doubled in size, about 1 hour. Punch down dough, cover bowl and let rise again another 30 minutes. Turn dough out onto a lightly floured surface and cover dough with a towel and let rest for 20 minutes. 3 Preheat barbecue to medium-high heat only on 1 side. Lightly oil grill. Combine juice and zest of 1 lemon, ricotta cheese and pepper in a bowl and set aside. Thinly slice remaining half lemon and brush slices lightly with olive oil. Grill over hot side of grill until lightly charred, about 1 minute per side. Remove from barbecue and set aside.4 Dust work surface with flour and roll or stretch dough out into a 16 x 8-in (40 x 20 cm) oval. Brush 1 side lightly with olive oil. Place dough, oiled sided down, onto grill directly over heat. Brush top of dough lightly with oil and cook until underside has browned and bubbles appear on top, about 1 to 2 minutes. Flip and cook until other side has lightly browned, about 1 minute. Move dough to cooler side of barbecue and top with ricotta mixture, grilled lemons, artichokes and about half the basil. Cover grill and cook pizza until toppings are warm, about 3 to 5 minutes. 5 Transfer pizza to a cutting board, garnish with remaining basil leaves and a sprinkle of red pepper chili flakes. Let stand for a few minutes before slicing. Serve while still warm. Serves 6PAIRS WITHMASI MASIANCO DELLE VENEZIE PINOT GRIGIO VERDUZZOItaly $19.99 244681KIM CRAWFORD UNOAKED CHARDONNAYNew Zealand $19.99 195172BLUEBERRY-BASIL HAND PIE ICE CREAM SANDWICHES1 cup (250 ml) whipping cream1 x 14 oz (397 g) can sweetened condensed milk2 cups (500 ml) mascarpone cheese2 tbsp (30 ml) vanilla extract½ tsp (2.5 ml) sea salt¼ cup (60 ml) basil leaves, finely chopped¾ cup + 1 tsp (175 ml + 5 ml) granulated sugar, divided3 tbsp (45 ml) cornstarch3 tbsp (45 ml) red wine2½ cups (625 ml) fresh blueberries, divided1 tsp (5 ml) lemon juice½ tsp (2.5 ml) pepper¼ cup (60 ml) basil leaves, roughly chopped1½ cups (375 ml) all-purpose flour½ tsp (2.5 ml) salt⅛ tsp (0.5 ml) baking powder4½ tbsp (67.5 ml) unsalted butter, chilled5½ tbsp (82.5 ml) vegetable shortening, chilled2 egg yolks, divided2 tsp (10 ml) apple cider vinegar½ cup (125 ml) cold water, plus extra2 ice cubes1 In bowl of a stand mixer fitted with a whisk attachment, place cream. Whisk just until stiff peaks form. Transfer to a bowl and replace mixing bowl back on stand mixer. Into bowl of stand mixer, add sweetened condensed milk, mascarpone cheese, vanilla extract and sea salt. Whisk until well combined and smooth. Remove bowl from mixer and stir in finely chopped basil leaves with a rubber spatula. Fold in whipped cream into mascarpone mixture. Pour ice cream base into a freezer-safe container and freeze for 4 to 6 hours.2 In a medium saucepan, stir together ¾ cup (175 ml) sugar and cornstarch until combined. Stir in red wine and 2 cups (500 ml) blueberries. Place saucepan over medium heat and, stirring often, 116bring mixture to a simmer until sauce becomes thick and glossy and blueberries have burst, about 10 to 15 minutes. Remove from heat and stir in remaining ½ cup (125 ml) blueberries, lemon juice, pepper and roughly chopped basil. Transfer mixture to a bowl and let cool at room temperature, cover in plastic wrap and refrigerate until ready to use. Filling can be made up to 3 days ahead.3 In a food processor, add flour, salt, baking powder and remaining 1 tsp (5 ml) sugar. Pulse a few times until mixture is well blended. Add butter and vegetable shortening and pulse 5 times. 4 In a small bowl, whisk together 1 egg yolk, apple cider vinegar and water. Add ice cubes and let sit for 2 minutes. Add 3 tbsp (45 ml) of egg yolk mixture to flour mixture in food processor and pulse a few times. Dough should come together but not be too wet. If dough is too dry, add more egg yolk mixture 1 tsp (5 ml) at a time until desired consistency is achieved. Turn dough out onto a clean work surface, bring together in a clump, divide into 2 pieces, press each piece into a dish and wrap each piece in plastic wrap before refrigerating for 1 hour.5 Working with 1 disk of dough at a time, roll dough between 2 large pieces of wax paper until about ⅛-in (2.5 cm) thick. Cut out twelve 2½-in (6 cm) circles and place on 2 baking trays lined with parchment paper. Repeat with second disk of dough except cut out twelve 3-in (8 cm) circles.6 Place 1½ to 2 tbsp (21 to 30 ml) of cooled filling onto middle of each smaller circle. Lightly brush outside filled circles with water before placing a larger circle on top of filling and sealing edges by pressing tines of a fork around each pie. Refrigerate pies while oven preheats to 350 F (180 C).7 In a small bowl, whisk together remaining egg yolk and 1 tbsp (15 ml) water. Brush tops of each pie with egg wash. With a sharp paring knife, cut a small vent in the top of each pie. Bake pies until crust is golden brown and blueberry filling is bubbling out of vent, about 25 to 35 minutes. Transfer pies to a wire rack to cool completely. 8 To assemble, invert 1 blueberry hand pie and top with a scoop of ice cream. Top with another hand pie and serve immediately.Makes 6 ice cream sandwichesPAIRS WITHKAHLÚAMexico $25.99 123315ACQUESI ASTIItaly $19.99 712331West Coast Boilfrom page 44SEAFOOD BOIL1½ lbs (750 g) new potatoes, scrubbed 4 lemons, divided2 garlic heads, cut in half lengthwise 1 onion, cut in half¼ cup (60 ml) Old Bay, seafood or Cajun seasoning1 lb (500 g) garlic, Mennonite or kielbasa sausage, cut into 1-in (2.5 cm) chunks3 ears of corn, shucked and cut into thirds2 crabs, have fish monger clean crabs, only using legs1 lb (500 g) mussels, scrubbed and beards removed1 lb (500 g) clams, scrubbed1 lb (500 g) prawns, peeled and deveined1 lb (500 g) butter, melted¼ cup (60 ml) chopped parsley1 Fill a large stock pot with 12 cups (4 L) water, add potatoes, 2 lemons cut in half, garlic, onion and seasoning. Cover and bring to a boil over high heat, then reduce heat to medium. Taste and adjust seasoning. Water should taste like sea water. Boil until potatoes are almost tender, about 15 minutes. Add sausage, corn and crab legs. Cover and turn heat up to high and bring back to a boil, then reduce heat to medium and boil for 8 minutes.2 Turn heat back to high and add mussels, clams and prawns. Cover and let cook for an additional 5 to 8 minutes. Mussels and clams should be opened and prawns pink and opaque. Drain seafood and discard lemons, onions, garlic and any mussels and clams that haven’t opened. Place on prepared table or platters and serve with remaining lemons cut into wedges, melted butter and bread. Sprinkle parsley over everything. Serves 6bcliquorstores.com117Next >