LCBO Food and Drink Autumn 2016

Pie À la Fromage from page 39

and scrape down sides occasionally. It must be thin enough that it can be easily spread. If necessary, whirl in more milk, 1 tbsp (15 mL) at a time. If not using right away, cover and refrigerate up to 2 days. 5 To assemble, remove Roquefort cream from refrigerator and set aside. Remove pears from cooking liquid. Strain liquid into a wide pan and set over medium-high heat. Boil, uncov- ered, until reduced to approximately 1½ cups (375 mL), about 20 minutes. Reduce heat to medium and continue reducing, watching closely, until mixture turns golden and syr- upy, about 10 more minutes. Place in freezer to chill. 6 Meanwhile, slice pears. Holding 1 pear in your hand, use a small sharp knife to make a lengthwise slice in pear, starting about ½ inch (1 cm) below the stem. Make parallel slices through the pear, about ¼ inch (5 mm) apart. Repeat with remaining pears. 7 Swirl about 2 tbsp (30 mL) cheese mixture in each tart shell. Place a pear on top of each, fanning out slices slightly. Just before serv- ing, brush pears with the reduced cold syrup. Serve right away. Serves 8 TIP  For tart shells, prepare 2 recipes of Easy Butter Pastry (see Cranberry, Asiago & Walnut Galette, page 44) and chill. Cut 1 round of dough into 4 pieces. Roll each into a ¼-inch-thick (5-mm) round. Cut out a circle about an inch (2.5 cm) wider than the top of your removable-bottom tart pans. Ease and then press pastry into pans. Trim shell edges, if necessary, and place pans on a baking sheet. Repeat with remaining dough. Prick pastry bottoms with a fork. Line with foil and fill with rice or beans. Gather ends of foil together so it does not cover pastry edges. Bake at 375°F (190°C) for 15 minutes, then remove foil and rice and continue baking shells until golden, another 5 to 10 minutes. Cool in pans and remove before filling.

A P A I R I N G T O

M A K E Y O U S M I L E

ELEGANT PEAR & ROQUEFORT TARTS

Pears are at their peak right now, making them a brilliant choice for this impressive dessert. Fragrant poached pears are fanned out on a swirled bed of Roquefort cream and then glazed to shiny perfection with the re- duced poaching liquid. Look for pears that are ripe but firm with a stem attached. 8 pears with stems attached 1 can (473 mL) cider, or 1 cup (250 mL) apple juice plus ½ cup (125 mL) dry sherry ½ cup (125 mL) granulated sugar 2 cinnamon sticks 3 large strips of lemon rind 8 oz (250 g) block cream cheese, at room temperature ½ cup (125 mL) finely crumbled Roquefort, about 2½ oz (75 g) 3 tbsp (45 mL) milk, plus extra if needed 8 baked tart shells, each 4 to 6 inches (10 to 15 cm) wide (see TIP) 1 Select a saucepan just large enough to snugly hold pears when placed upright in the pan, and deep enough that their stems are at least an inch (2.5 cm) below the rim of the pan. 2 To core pears from the bottom, cut out a small circle around the bottom end of a pear. Insert pointed coring end of a classic peeler through this hole almost to the middle of the pear. Scoop out core and seeds; discard. Re- peat with remaining pears. Peel pears. 3 Pour cider (or apple juice plus sherry) into the pan. Add sugar, cinnamon sticks and lemon rind, then set over medium heat. When boiling, stir to dissolve sugar. Sit all the pears upright in the saucepan. Add enough boiling water to cover top of pears, but not the stems. They’ll move around as they start to float. Cover with parchment paper cut to fit pan. Place lid on pan. Reduce heat to medium-low. Simmer, covered, for 12 minutes. Then trans- fer pan to a thick cloth set on a refrigerator shelf, or transfer pears and cooking liquid to a bowl about the same size as the pan so poach- ing liquid will cover pears. Leave, covered, overnight. 4 For Roquefort cream, cut cream cheese into several pieces and whirl in a blender or food processor with Roquefort and milk. Stop

HEALTHY HARVEST RoTini wiTH CHiCkEn, MuSHRooMS & CAMEMbERT Enjoy the generous flavours and contemporary style of bin 65 Chardonnay with this elegant chicken pasta dish featuring earthy mushrooms and luxurious Camembert. inGREDiEnTS 1 pkg (340 g) CATELLI ® Healthy Harvest ® Rotini 2 tbsp (30 mL) olive oil, divided 2 boneless, skinless chicken breasts, sliced 1/4 tsp (1 mL) each salt and pepper, divided 8 oz (250 g) mixed mushrooms, sliced 2 each shallots and cloves garlic, finely chopped 1 tsp (5 mL) dried thyme leaves 1 cup (250 mL) chicken or vegetable broth 1/2 cup (125 mL) Lindeman’s Bin 65 Chardonnay 1 tbsp (15 mL) each Dijon mustard and cornstarch 6 cups (1.5 L) baby kale 4 oz (125 g) chilled Camembert cheese, cubed Chopped toasted pecans or walnuts (optional) inSTRuCTionS 1. Cook rotini according to package directions. 2. Meanwhile, heat half the oil in a large, deep skillet set over medium-high heat. Season chicken with salt and pepper. Sauté until golden; remove to a plate. 3. Add remaining oil, mushrooms, shallots, garlic and thyme to skillet; sauté until golden. Return chicken to skillet. Whisk broth with wine, mustard and cornstarch until combined; stir into skillet and simmer for 1 minute or until thickened. 4. Add hot rotini and kale to skillet; toss over low heat until just wilted and saucy. Remove from heat. Spoon into bowls and garnish with Camembert cubes and pecans (if using).

WHAT TO SERVE Henry of Pelham Special Select Late Harvest Vidal VQA LCBO 395228, 375 mL Osborne Santa Maria Cream Sherry LCBO 31120

TiPS • Place Camembert in freezer for 10 minutes before cubing. • Replace kale with baby spinach or arugula.

$19.95

For more pairings and recipes, visit catelli.ca lindemans.com

$13.10

Catelli ® is a registered trademark of CATELLI FOODS CORPORATION © Lindeman’s 2016

156  FOOD & DRI NK AUTUMN 2016

7/27/16 10:10 AM