LCBO Food & Drink Spring 2022

Recipe Index The following is a listing of the recipes contained in this issue. (For recipes from previous issues, visit

1 For the tart pastry, combine the flour and sugar in a medium bowl. Cut the butter into small pieces and add to the bowl. Using your fingertips, work the butter into the flour-sugar mixture until fully incorporated and the mix- ture has a sandy texture with no large pieces of butter visible. 2 Lightly stir the egg with a fork to break it up and then add to the flour mixture. Mix with a spatula, then use your hands to bring the dough together into a smooth disc. 3 On a lightly floured surface, roll out the dough to an 11-inch (28-cm) circle, about 1/8 inch (3 mm) thick and fit into 9-inch (23-cm) round fluted tart pan with removeable bottom. Trim the edges even with the top edge of the pan and refrigerate for at least 1 hour. 4 Centre a rack in the oven and preheat to 350°F (177°C). 5 Line the whole interior of the tart shell with foil or parchment paper, and fill with baking beans or pie weights. Bake for 20 minutes or until the edges of the pastry are dry and set. Remove the beans and foil, and continue baking another 15 to 20 minutes or just until the pastry is golden brown. Transfer to a wire rack and cool completely. 6 For the pistachio frangipane, place the pistachios and flour in a food processor and process until the nuts are finely ground. Add the sugar and process to combine. Add the butter and process, then the eggs, one at a time, followed by the vanilla. Process until the eggs are fully incorporated. 7 Spread the jam over the bottom of the tart shell, followed by the frangipane. Arrange the rhubarb in a geometric pattern over top, packing the pieces closely together. Sprinkle about 1/4 tsp (1 mL) sugar over top, and bake for 50 to 60 minutes or until the filling is set and slightly puffed. Transfer to a wire rack to cool completely. The tart will keep for 2 to 3 days in the refrigerator, but serve at room temperature along with a dollop of whipped cream or vanilla ice cream.

SOUPS, SALADS & appetizers Black-Eyed Pea, Mushroom &

cocktails, MIXERS & GARNISHES Coffee Cordial 111 Dublin Sour 106 Full Irish Digestif 106 Gimlet Espresso Martini 111 Irish Elder 105 Ma-groni 106 Maple-Beet Shrub 107 Maple-Glazed Bacon 108 Maple-Glazed Orange Wheels 107 Maple Lollipops 107 Maple Tea-ni 108 Mezcal Phoenix 107 Mojito-Rita 111 Pancake Cocktail 108 Pina Colada Sour 111 Savoury Maple Biscuit Sandwich 108 Simple Syrup 105 Spring Blossom 108 Spring G&T 105 Yogurt & Vanilla Limeade 105


Baby Kale Soup Bloody Mary Salad

104 104

Celery Caesar-ish Salad Cheddar & Bacon Soup with


Crushed Pretzels Cheese Fondue

109 110

Chickpea & Tahini Soup with Harissa Roasted Peppers French Lentil & Arugula Salad


Juniper-Cured Salmon

109 110 109

Lemony Chicken & Bulgur Soup Piri Piri Sweet Potatoes with

Vegan Blue Cheese Dip

MAIN COURSES Brunch Sausage Loaf Chicken Patty Melts with

102 100

Sweet-and-Sour Onions Dal with Yogurt & Kachumber Salad Deep-Dish Bacon & Chard Quiche Eggs Baked in Corned Beef Hash

105 103 101

Green Shakshuka 101 Linguine with Shrimp, Cherry Tomatoes, 102 Feta & Mint Shawarma on a Bun with 100 Yogurt-Tahini Sauce Soy & Chili-Laced Noodle Bowl 84 Tortiglioni with Sausage Ragù 102

SUPER BOWLS Page 85 Wine glass , from Cocktail Emporium . BENDING THE RULES Pages 87–92 All glassware , from Cocktail Emporium , Source Resource Items photographed, but not listed, are from personal collections.

DESSERTS & BAKED GOODS Brioche Dough Mango Cake Brunch Platter Milk Chocolate Rhubarb Mousse


Serves 10


112 114 113 112 111

Pistachio Rhubarb Tart

WHAT TO SERVE Cream sherry is a classic fortified wine that offers terrific value. Its nutty, dried fruit tones and lus- cious sweetness match the flavours and richness of this tart. Osborne Santa Maria Cream Sherry LCBO 31120, $13.95

Rhubarb and Cardamom Brioche

Rhubarb Gâteau Basque

Roasted Rhubarb

Salted Margarita Bars


Strawberry Rhubarb Layer Cake


Tahini Sticky Bun



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