LCBO Food & Drink Autumn 2017

savoury sweets from page 117

WHITE STI LTON ALMOND PINWHEELS Cheese and nuts take a delicious, buttery, flaky spin in these puffed pastries. White Stilton is milder than its blue counterpart and often has a flavouring added. Choose the flavouring that suits your meal and wine best, or go bold by using traditional blue Stilton. The recipe can easily be doubled if you would like eight pastries. Use two baking sheets, and bake one sheet at a time. 2 eggs ¾ cup (175 mL) ground almonds ¼ tsp (1 mL) salt ⅛ tsp (0.5 mL) fresh ground pepper 2 oz (60 g) white Stilton, or 1½ oz (45 g) blue Stilton 8 oz (half a 450 g pkg) butter puff pastry, defrosted but chilled All-purpose flour 1 tsp (5 mL) water 2 tbsp (30 mL) sliced almonds, preferably with skins Flaky sea salt, such as fleur de sel 1 Whisk 1 of the eggs in a bowl until blended. Stir in almonds, salt and pepper. Crumble in Stilton and fold just until incorporated. Set aside. 2 Line a large baking sheet with parchment paper. 3 Roll out puff pastry on a floured surface to a 10-inch (25-cm) square (if necessary). Trim edges to straighten. Cut into 4 equal squares. For each square, starting at each corner, cut a 2-inch (5-cm) slit toward the centre, making 2 points at each corner. Place on prepared bak- ing sheet, spacing at least 1 inch (2.5 cm) apart. 4 Spoon one-quarter of the filling into the centre of each square and spread out to about a 2½‑inch (6-cm) circle. To make pinwheel shape, lift the right-side point of one corner and fold to the centre on top of the filling and press gently into the filling. Repeat with the right-side point of the 3 remaining corners so they meet in the centre. Curve remaining points on the baking sheet to resemble a pinwheel. Cover loosely with plastic wrap and refrigerate for at least 15 minutes or for up to 8 hours (cover with plastic wrap if storing longer than 15 minutes). 5 Preheat oven to 400°F (200°C). 6 Whisk remaining egg with water in a small bowl. Brush pastry with egg wash and sprinkle with sliced almonds and sea salt. 7 Bake for about 15 minutes or until pastry is puffed and golden and filling is set. Let

1 Combine flour, salt and curry powder in a food processor and pulse to blend. Scatter butter pieces over flour mixture and pulse until crumbly. Combine water and lemon juice in a small bowl and drizzle over flour mixture. Process just until dough clumps together, but do not let it form a ball. Squeeze together into a disc by hand. 2 Roll out dough on a large piece of parchment paper dusted with flour, to a 12-inch (30‑cm) circle. Fit into a 9-inch (23-cm) fluted tart pan with removable bottom, folding edges and pressing into fluted sides. Refrigerate for 15 minutes. 3 Preheat oven to 425°F (220°C). 4 Line tart shell with parchment paper and fill with pie weights. Bake in bottom third of oven for 20 minutes. Remove paper and weights and bake for 5 minutes or until pastry looks dry but 6 For the ricotta filling, whisk eggs in a bowl until blended. Add salt, ricotta, cream and lemon juice and whisk until smooth and well blended. Pour into tart shell. 7 Bake for about 40 minutes or until edges are slightly puffed and set and centre is slightly jiggly. Let cool completely on a rack. 8 For the apricot glaze, combine apricots, curry powder, salt, 1 cup (250 mL) of the water and the lemon juice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to low and simmer for about 25 minutes or un- til apricots are very soft and about half of the liquid is absorbed. 9 Meanwhile, sprinkle gelatin over remaining ¼ cup (60 mL) water in a small bowl; let soften for at least 5 minutes. 10  Stir gelatin mixture into apricots and heat, stirring, for about 1 minute or until gelatin is dissolved. Transfer to a tall cup to use an immersion blender or clean food processor and purée until smooth. 11  Pour apricot glaze over ricotta tart, gently spreading to edges. Refrigerate for at least 2 hours until chilled and set, or for up to 1 day (cover once set if refrigerating longer than 2 hours). 12  Remove ring from tart pan, and using a warm knife wiped clean between each cut, cut into wedges to serve. Serves 8 to 12 not browned. Let cool slightly. 5 Reduce heat to 350°F (180°C).

CURRIED APRICOT RICOTTA TART

This dessert might surprise guests if they’re expecting a traditional sweet tart, but it’ll be a pleasant surprise for sure when they taste the fragrant curry in the crust and accent- ing the slightly sweet apricot topping. The crust and vibrant topping envelop the mild, creamy ricotta filling to make a savoury dessert that, together with the sweetness of dessert wine, will stand out from the crowd. Be sure to use an aromatic, high-quality curry powder to lend a punch of spice without bitterness.

TART SHELL 1½ cups (375 mL) all-purpose flour ½ tsp (2 mL) salt ¼ tsp (1 mL) mild curry powder ½ cup (125 mL) cold unsalted butter, cut into cubes 3 tbsp (45 mL) cold water 2 tsp (10 mL) fresh lemon juice RICOTTA FILLING 2 eggs ¼ tsp (1 mL) salt 1 tub (475 g) ricotta cheese, preferably extra-fine ½ cup (125 mL) 35% whipping cream 1 tbsp (15 mL) fresh lemon juice

APRICOT GLAZE ¾ cup (175 mL) dried apricots ½ tsp (2 mL) mild curry powder Pinch salt 1¼ cups (310 mL) water, divided 2 tbsp (30 mL) fresh lemon juice 1 tsp (5 mL) gelatin

136  FOOD & DRI NK AUTUMN 2017