LCBO Food & Drink Early Summer 2019

flower power from page 49

LEMON & WI LDFLOWER HONEY TARTS Wildflower honey is the key to making these lemon tarts special, and the flavour ties in beautifully with the garnish of fresh violas. You can make the pastry shells up to two days ahead and store in a tightly sealed container. If you have fluted tartlet pans that are shapes other than round, just cut the pastry to an ap- propriate size with a paring knife. The lemon curd can be made up to a week ahead. Assem- ble just before serving. ¼ tsp (1 mL) salt 1 large egg yolk 1 tbsp (15 mL) cold water ⅓ cup (80 mL) unsalted butter, softened LEMON FILLING 1 large egg plus 1 egg yolk ¼ cup (60 mL) freshly squeezed lemon juice 2 tbsp (30 mL) unsalted butter, cut into cubes Pansies, violets or johnny-jump-ups, for garnish 1 Sift flour, sugar and salt together into a small bowl. In another small bowl whisk egg yolk and water together. Set aside. 2 Place butter in the bowl of a food processor and process until smooth. Scrape down sides, add flour mixture, pour egg-yolk water mixture overtop and process just until it comes togeth- er. Knead gently to bring dough together into a ball, shape into a rough square, wrap in plastic and place in the fridge for at least 1 hour, or up to 3 days. 3 Roll out cold pastry on a floured surface to about a 12-inch (30-cm) square (pastry should be about ⅛ inch/3 mm thick). Use a 3½-inch (9‑cm) round cutter to cut out 12 rounds and fit into 2½-inch (6-cm) fluted tartlet shells. Prick bases of pastry with a fork. Place in the freezer for 10 minutes or until completely firm. Line each tartlet with a piece of foil and pie weights. 4 Preheat oven to 350°F (180°C). 5 Place prepared tartlet shells on a baking sheet and bake for 12 minutes. Remove foil and weights and bake for 8 minutes longer or until pastry is golden and cooked through. Let cool then carefully remove pastry shells from tins and place on a serving dish. 1 tbsp (15 mL) grated lemon zest ⅓ cup (80 mL) wildflower honey Pinch salt PASTRY 1 cup (250 mL) all-purpose flour 2 tbsp (30 mL) powdered sugar

HIBI SCUS-STRAWBERRY SHRUB & SWEET WINE SODA Make hosting life easy by putting together a large pitcher of this summery cocktail. Use one batch of the shrub recipe and 20 oz of late- harvest Riesling. Next, simply add club soda to taste—you may need a little more or a little

SUMMERY SPAGHETTI AGL IO E OL IO

The peppery flavour of calendula petals is echoed by the baby arugula and makes a fresh and colourful foil for the garlic and chilis in this classic pasta dish. 1 lb (455 g) spaghetti ½ cup (125 mL) extra virgin olive oil, divided 3 tbsp (45 L) chopped garlic ¼ tsp (1 mL) chili flakes

less. Serve in ice-filled glasses. 1 oz Hibiscus-Strawberry Shrub (recipe follows) 2 oz late-harvest Riesling, port or sherry, chilled 5 to 6 oz club soda, chilled Hibiscus flower, for garnish (optional) Strawberry, for garnish

¼ cup (60 mL) chopped parsley 3 cups (750 mL) baby arugula 1 cup (250 mL) calendula petals Black pepper Grated Parmesan

1 Pour shrub and Riesling into a wine glass. Top with soda. Stir to mix. Garnish with hibis- cus and strawberry. Makes 1 cocktail HIBI SCUS-STRAWBERRY SHRUB 1 Place ¾ cup (175 mL) finely chopped straw- berries in a resealable container. Sprinkle ½ cup (125 mL) granulated sugar overtop. Stir to mix. Cover and refrigerate at least 24 hours. 2 Scrape fruit and sugar mixture into a small saucepan. Add ⅔ cup (150 mL) red-wine vinegar and ½ cup (125 mL) water. Set over medium heat. Cook about 3 minutes or until gently simmering. Add a hibiscus tea bag. Gen- tly simmer for 7 minutes. 3 Remove from heat. Cool completely and let stand, allowing flavours to infuse, about 3 hours. When flavours have infused nicely, remove tea bag. Using the back of a ladle, swirl and push through a sieve into a steril- ized jar. Makes approximately 1¼ cups (310 mL) shrub

1 Bring a pot of well-salted water to a boil. Add spaghetti and cook until al dente according to package directions. 2 Heat ⅓ cup (80 mL) olive oil in a large skil- let over medium-low. Add garlic and chili flakes and sauté very gently for 3 to 5 minutes or until garlic is lightly golden. About 4 minutes before pasta has finished cooking, scoop 1 cup (250mL) of the pasta cooking water from the pot and add to olive-oil mixture. Bring to a boil and cook for 4 minutes or until reduced by about half. Drain pasta and add into skillet, tossing well to coat with sauce. Sprinkle with parsley and remaining 2 tbsp (30mL) olive oil and fold in baby arugula until just wilted. Add in half of petals and stir to combine. Then sprinkle individual servings with remaining petals and serve with black pepper and grated Parmesan along side. Makes 4 servings

WHAT TO SERVE Wayne Gretzky Baco Noir VQA LCBO 426528 Rocca delle Macìe Chianti Classico VINTAGES ESSENTIALS 741769

$15.95

$18.95

SHOP ONLINE AT LCBO.COM

132  FOOD & DRI NK EARLY SUMMER 2019