LCBO Food & Drink Spring 2024

Notable Nibbles from page 78

UPSIDE-DOWN PINEAPPLE TARTS Lily Ghodrati (@lilyghodrati) went beyond viral on TikTok with her super-simple tarts of nectarines, honey and puff pastry. We took inspiration from her upside-down hack and made our own version with fresh pineapple and brown sugar. Unlike most desserts, it does not leave you with a sink full of dishes. 1 cored pineapple 12 tbsp (180 mL) packed light brown sugar 1 pkg (450 g) PC Butter Puff Pastry, thawed 1 egg, lightly beaten Icing sugar to decorate Vanilla ice cream to serve 1. Preheat oven to 400°F (204°C). Line two large rimmed baking sheets with parchment. 2. Cut pineapple into 8 rings, about 1/2 inch (1 cm) thick. (If there is any left, save for another use.) 3. On one prepared sheet, lay down four circles of 1 tbsp (15 mL) brown sugar the same size as pineapple rings. Space them so they won’t touch when covered with 5-inch (12-cm) squares of pastry. 4. Lay down four pineapple rings on top of brown sugar circles. Sprinkle each pineapple ring with 1/2 tbsp (7 mL) brown sugar. Cut 1 sheet of puff pastry into four even squares. Place on top of pineapple rings. Press edges down with tines of fork. Brush with egg. Bake on middle shelf until deep golden brown, 18 to 20 minutes. 5. While first sheet is baking, prepare second sheet of tarts using remaining ingredients. Cover and refrigerate until oven is free. 6. Remove tarts from oven. Cool 5 minutes, then, using a spatula, carefully lift tarts off tray and flip onto a cooling rack. (Be careful not to touch any of the caramelized sugar on the tray.) 7. Serve warm or at room temperature sprin kled with icing sugar and topped with a small scoop of ice cream. WHAT TO SERVE El Dorado 12 Year Old Rum LCBO 60608, $54.95 This aged Demerara rum has notes of raisins, molasses, butterscotch and coconut, and beautifully matches the sweet pineapple flavour of the tarts. Serves 8

ANTIPASTI CAKE Cake salé is a savoury French quick bread served during the apéro hour. Here, the trendy loaf gets an Italian makeover with spicy salami, roasted peppers and sharp provolone cheese. If possible, bake it as close to serving as possible to fill your home with its mouth-­ watering aroma. Feel free to switch up the add-ins to whatever is in your fridge or pantry. Softened butter, for pan 1 1/2 cups (375 mL) all-purpose flour, sifted,

BREAKFAST TACO FOR ONE Food writer Grace Elkus’s viral technique of frying an egg in feta was more than a passing fad—it’s now a standard way to cook eggs. Our version doesn’t fry it as hard, so the bottom is crisp and the top is creamy. It’s slid onto a flour tortilla slathered with mashed avocado and topped with a piquant salsa verde and smoky chipotle powder. It’s a delicious way to whip up breakfast (or lunch) in minutes. 1 medium (6 1/2 -inch/16-cm) flour tortilla 1 tsp (5 mL) canola oil 1/3 cup (80 mL) crumbled good-quality feta 1 egg 1/2 ripe avocado Salt to taste 1 lime wedge 1 tbsp (15 mL) jarred Mexican salsa verde Pinch of chipotle pepper powder Cilantro leaves to garnish 1. Heat a small, nonstick frying pan over medium-high heat. Cook tortilla until browned in spots, about 20 seconds per side. Transfer to a plate. 2. Add oil to pan then carefully sprinkle feta around the outer edge of pan. Crack egg into middle. Cover and reduce heat to medium-low. Cook until white is set and yolk is still runny, about 2 minutes. 3. While egg is cooking, mash avocado flesh onto tortilla with a fork. Season with salt. Squeeze lime over avocado. 4. When egg is ready, carefully transfer to tortilla. Drizzle with salsa verde. Sprinkle with chipotle powder and cilantro leaves. Serve immediately.

plus more for preparing pan 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper 4 large eggs, at room temperature 3/4 tsp (4 mL) finely chopped rosemary 1/2 cup (125 mL) extra virgin olive oil 3/4 cup (175 mL) whole milk 1/2 cup (125 mL) chopped drained piquillo peppers 1/2 cup (125 mL) chopped spicy salami 1 cup (250 mL) coarsely grated provolone piccante 1/4 cup (60 mL) finely sliced chives

1. Preheat oven to 375°F (191°C). Butter a 5 x 9-inch (12 x 23-cm) metal loaf pan, then dust with flour, tapping out excess. Line bottom with parchment paper. 2. In a large mixing bowl, whisk flour, baking powder, salt and pepper. Set aside. In another bowl, whisk together eggs and rosemary. Gradually whisk in oil, then milk, until com bined. Add wet to dry and mix with spatula until almost combined. Fold in peppers, salami, provolone and chives until just combined—be careful not to overmix. Transfer batter to pre pared pan and smooth out top. 3. Bake on middle rack, rotating pan at halfway point, until a wooden skewer inserted in centre comes out clean, 40 to 45 minutes. Transfer to a wire cooling rack. Cool 15 min utes. Carefully turn out loaf onto rack. Remove and discard parchment paper. Serve warm or at room temperature. (Antipasti cake is best eaten on the day it’s made, but it will keep at room temperature, covered tightly in plastic wrap, for up to 2 days.) Serves 8 to 10

Serves 1

WHAT TO SERVE Tecate LCBO 45955, 473 mL, $3.40

WHAT TO SERVE Luccarelli Negroamaro Puglia IGT LCBO 380972, $11.95

A crisp Mexican lager with flavours of lightly toasted malt and hops is an ideal pairing with the salty feta cheese, the green creamy avocado and the gentle heat of the chipotle.

Plush and plummy with licorice, dark cherry, nutmeg and prune flavours, this Negroamaro stands up to the spice of the peppers and the salami.

108 FOOD & DRINK SPRING 2024