LCBO Food & Drink Autumn 2024

Bring to a gentle boil and simmer for 5 minutes. Remove from heat. Stir in cream until evenly mixed. Add chicken, kale, mushrooms, thyme and remaining 1 tsp (5 mL) salt. Stir until evenly mixed. Let stand until pan edges cool—about 15 minues. 5. When pan is cool, carefully place prepared pastry overtop of filling. Loosely fold pastry over edge of pan, ensuring there isn’t a lot of over hang. Brush with egg wash mixture. 6. Bake in preheated oven until pastry is golden and mixture is bubbling, 25 to 30 minutes. Garnish with more thyme, if you like. Let stand for at least 15 minutes before serving. Dig in and scoop filling into a bowl, top with pastry. Serve warm.

1. Prepare brown butter by melting butter in a medium saucepan, set over medium heat. Cook, swirling occasionally until butter is deep golden-brown, 5 to 8 minutes. It’s okay if there are dark flecks. Spoon the butter into a bowl leaving any burnt bits behind. Refrigerate until firm, 1 to 2 hours. 2. Cut brown butter into chunky pieces, then refrigerate until firm. When firm again, add flour, sugar, baking powder and salt to a medium bowl. Whisk until mixed. Whisk in egg yolk and cold water. Remove any raggedy bits from whisk and add to bowl. Add prepared brown butter. Using your fingers and thumbs, mix butter into flour mixture until mixed. Begin to knead the dough until it comes together. If needed, add another 1 tbsp (15 mL) cold water. Continue kneading until you have a rough ball. 3. Press dough over the base of a greased 9-inch (23-cm) fluted tart pan. Using the base of a measuring cup, press dough to create an even layer over bottom of pan and push dough up sides of tart pan. Using your fingers and thumbs, create an even edge. Using a fork, poke holes over surface of dough. Freeze until firm, about 30 minutes. 5. When oven is preheated and pastry shell is firm, set tart pan on a baking sheet. Line with parchment and fill with pie weights (see TIP on p. 60), bake in centre of preheated oven for 15 minutes. Remove to a rack. Let cool for at least 15 minutes. 6. Meanwhile, prepare filling. Whisk pumpkin purée with egg, egg yolks, sugar and cream in a medium bowl. Fine-strain through a sieve into another bowl, using the base of a ladle to press the mixture through the sieve. Discard any thick solids that remain in sieve—you will have about 2 tbsp (30 mL) to discard. Whisk the puréed pumpkin mixture with condensed milk, honey, vanilla, spices and salt. 7. When baked shell has cooled, pour pump kin mixture into partially baked shell. Bake in preheated 350°F (177°C) oven until slightly jiggly, 35 to 50 minutes. Remove to a rack to cool com pletely. When cool, refrigerate until chilled and firm. Slice and serve on its own. Or use any of the decorating ideas on p. 59. WHAT TO SERVE Signal Hill Canadian Whisky LCBO 572552, $39.95 The oaky spice and touch of sweetness in a smooth, barrel-aged Canadian whisky links arms with the vanilla, honey and spices in the pie. 4. Meanwhile, preheat oven to 350°F (177°C). Makes 10 servings

Makes 6 servings

WHAT TO SERVE Hockley Dark LCBO 34660, 473 mL, $3.15

FIRE SEASON

A brown or dark ale with rich malty flavours is a splendid match for a hearty pot pie with a rich, creamy texture.

Keep fires under control

SUPER SILKY PUMPKIN PIE WITH BROWN-BUTTER CRUST

This take on the classic pumpkin pie has a sophis ticated flavour profile, yet it’s surprisingly easy to pull together. Since everything can be mixed in a couple of bowls and you don’t need to roll out the dough, this pie is a snap to bake up.

When cooking over a fire, remember to:

BROWN-BUTTER CRUST 1/2 cup (125 mL) unsalted butter 11/4 cups (310 mL) all-purpose flour 1/3 cup (80 mL) granulated sugar 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) kosher salt 1 large egg yolk 1 tbsp (15 mL) ice-cold water

• keep your fire small

• build it on soil or rock

• never let children tend the fire • keep fire at least 3m from flammable materials and trees • keep water on hand to extinguish the fire

FILLING 2 cups (500 mL) pumpkin purée (not pumpkin pie filling) 1 large egg 2 large egg yolks 1/3 cup (80 mL) granulated sugar 1/2 cup (125 mL) heavy cream 3/4 cup (175 mL) sweetened condensed milk 2 tbsp (30 mL) liquid honey 2 tsp (10 mL) vanilla 1/2 tsp (2 mL) ground cinnamon 1/4 tsp (1 mL) ground ginger 1/4 tsp (1 mL) freshly grated nutmeg

Paid for by the Government of Ontario ontario.ca/FirePrevention

1/8 tsp (0.5 mL) ground cloves Generous pinch of kosher salt

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AUTUMN 2024 ————————