LCBO Food & Drink Autumn 2018

3 Preheat oven to 350°F (180°C). Bake pastry until golden around edges, 15 to 20 minutes. Cool and remove from pan. 4 Just before serving, fill with crème fraîche, top with caviar, a little grated egg yolk and a sprinkle of chives. Makes about 20 little tarts WHAT TO SERVE Set themood for a special dinner by serving Champagne with hors d’oeuvre. The dry and refined Louis Roederer Brut Premier Champagne ( VINTAGES ESSENTIALS 268771, $74.95) is a superb pairing, and the premium price reflects Champagne’s prestige. From other regions of France, the bottle-fermented bub- bly known as crémant offers great value. Chateau de Montgueret Crémant de Loire Brut ( LCBO 217760, $20.00) has racy acidity and lemony notes that pre- cisely cut the richness of crème fraîche. Ontario’s rising reputation for fabulous fizz is driven by our cool climate, creating wines with verve and complexity. Made exclusively from Chardonnay, the Cave Spring Blanc de Blancs Brut Sparkling VQA ( VINTAGES ESSENTIALS 213983, $29.95) has a notable balance that makes it ideal for appetizers.

1 cup (250 mL) all-purpose flour ¼ cup (60 mL) finely chopped red onion ½ tsp (2 mL) salt ⅓ cup (80 mL) cold unsalted butter, cut in pieces 3 tbsp (45 mL) cold sour cream TOPPING 1 cup (250 mL) crème fraîche 1 oz (30 g) caviar or more if you wish 2 grated hard-boiled egg yolks 2 tbsp (30 mL) finely chopped chives

CAVIAR TARTLETS WITH CRÈME FRAÎCHE

You can buy crème fraîche or make it. Making it is easy if you remember to start three days before you need it, as it should mellow in the fridge for a couple of days. It keeps for a long time and is always useful to have. The caviar can range from orange-coloured salmon roe to the less expensive whitefish roe or you can blow the budget and go with the wonderful Acadian sturgeon caviar fromNew Brunswick. Alternatively, swap out the caviar for flakes of smoked trout or salmon and garnish with onion, chives or capers. The tarts keep for aweek refrigerated.

1 Stir together flour, onion and salt in a large bowl. Cut butter into flour until it resembles coarse bread crumbs. Stir in the sour cream and combine to make a pastry. Alternatively place ingredients in a food processor and add sour cream once the pastry forms a coarse crumble. 2 Divide pastry into 20 even pieces; in a small- muffin pan place each piece into a muffin cup. With your fingers, press dough into base and up sides of each muffin cup. Chill 30 minutes.

CELEBRATE TODAY WHATEVER THE REASON

You don’t need an excuse or an occasion to come to The Keg. Whatever your reason, we’ll always make you feel celebrated.

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