LCBO Food & Drink Autumn 2020

Easy does it from page 103

SHELL 8 sheets thawed frozen phyllo from a 454-g box 3 tbsp (45 mL) melted butter 2 cups (500 mL) chopped pecans, coarsely chopped 2 oz (55 g) 70 or 75% bittersweet chocolate, coarsely chopped 2 In a medium bowl, whisk corn syrup with brown sugar, espresso, eggs, 1/4 cup (60 mL) butter and vanilla. 3 Leaving phyllo stacked, remove 8 sheets from package. Cut and discard a 3-inch (8-cm) strip from long end of stack. Remove 1 sheet of phyllo and place on counter. Cover stack with tea towel. Working quickly and using butter like a glue, lightly brush outside edges with melted butter. Then brush inside part of phyllo (it does not need to be perfect or to cover it all; it is simply to help second sheet stick). Remove second sheet of phyllo (covering stack), and place directly on first, matching edges as best you can. If it is ripped, just piece it together. Continue but- 1 Preheat oven to 350°F (180°C).

tering and stacking phyllo. Lift stack of phyllo into a 10-inch (25‑cm) deep pie plate, easing into plate. Using scissors, cut phyllo so that about 1 inch (2.5 cm) overhangs edges (dis- card extra). Roll and squeeze edges to form a rim just inside of pie plate. Brush remaining butter over rim edges. 4 Sprinkle pecans and chocolate over base of phyllo. Stir filling, then pour into crust. Bake in preheated oven 40 to 45 minutes or until edges are brown and filling is set. Cool completely.

CHOCOLATE COFFEE PECAN PIE

For some people (not me) pecan pie is just too sweet. If that’s you, the addition of coffee and bittersweet chocolate in this recipe offsets the sweetness. Phyllo is super easy to work with and very forgiving. Some of the sheets will probably be torn. It doesn’t matter: just piece them back together again. The results will still look great. FILLING 1 cup (250 mL) golden corn syrup 1/2 cup (125 mL) brown sugar 1 tbsp (15 mL) espresso or coffee or 1 tbsp (15 mL) hot water mixed with 1 tsp (5 mL) instant coffee or espresso powder 3 eggs, lightly beaten 1/4 cup (60 mL) butter, melted and cooled slightly 2 tsp (10 mL) vanilla

Serves 8

WHAT TO SERVE

Tawny port offers toasted nut and chocolate-­ coffee flavours that enhance those ingredients in the pie. The concentration and sweetness contend with the dessert’s density.

Graham’s 20 Year Old Tawny Port LCBO 620641, 500 mL, $40.00

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Harlen Wheatley, Master Distiller

CUCUMBER COLLINS

CRAFT DISTILLED IN SMALL-BATCHES

INGREDIENTS • 2 slices cucumber (quartered)

• 2 slices lime (quartered) • 1.5 oz Wheatley Vodka • 3 to 4 oz sparkling water or club soda • Garnish: cucumber ribbons

Wheatley Vodka is made at Buffalo Trace Distillery in Frankfort, Kentucky by Master Distiller Harlen Wheatley. Crafted in small-batches using a one of a kind micro-still, Harlen’s unique wheat recipe is distilled a total of 10 times and triple-filtered, creating a delicate and balanced profile. This is a craft vodka that is made to be tasted for what it is, while being able to stand up in a cocktail. Pure and crisp on the nose, with a clean taste and hints of soft vanilla, Wheatley Vodka delivers the kind of exceptional quality and taste you would expect from the world’s most award- winning distillery.

Exceptional quality & value: $34.95 LCBO #65990

• Garnish: lime slice • Garnish: mint sprig

DIRECTIONS For a clean, zero carb cocktail, simply fill glass with ice, add Wheatley vodka, cucumber and lime. Stir and enjoy.

For more Wheatley Vodka Cocktails, please visit wheatleyvodka.com/cocktails

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FOOD & DRINK AUTUMN 2020