LCBO Food and Drink Holiday 2015

ENTERTAINING  SPANISH ACCENTS

Sherry is Spain’s pre-emi- nent fortified wine, made in styles ranging from edgy and dry to luxuriant and sweet. Driving a re- newed interest in sherry is its incomparable versatil- ity with food pairing. This remarkable and modestly priced cream sherry is on Osborne Santa Maria Cream Sherry LCBO 31120, $12.95

the sweeter side, with nutty, caramel and dried fruit flavours that meld exquisitely with the chocolate mousse. Spicy notes play off the delicate and exotic saffron cream. To enhance the match, serve the sherry lightly chilled to 55°F (13°C).

CHOCOLATE SAFFRON TART WITH APPLES

4 Combine sugar, honey and star anise in a medium skillet over medium heat. Stir until sugar has dissolved. Add apples and cover. Reduce heat to low and simmer for 13 to 15 minutes or until liquid has been absorbed

Sweet Pastry (recipe page 228), partially baked

I had this in Spain at a special-event dinner in Madrid and it was wonderful. This recipe is my take on it. The combination of sliced ap- ples baked with saffron custard then covered with a chocolate mousse is both unusual and divine. There are several steps to this but all the elements can be made a day or two in ad- vance and the tart can be baked and kept re- frigerated for up to 24 hours before you need it. The darker the chocolate the better. I used 70%. You can buy a pastry shell if you prefer.

CHOCOLATE MOUSSE 8 oz (250 g) bittersweet chocolate, chopped 1 cup (250 mL) whipping cream ½ tsp (2 mL) kosher salt 1 egg, beaten ½ tsp (2 mL) vanilla extract 1 Heat cream and milk in a pot over med­ ium heat until the edges begin to bubble and steam rises off the milk. Remove from heat. Pour ¼ cup (60 mL) hot cream mixture into a bowl. Stir saffron into the bowl and set aside. 2 Whisk egg yolks with honey and sugar in a large bowl. While whisking, slowly drizzle remaining cream mixture from pot into eggs until all the mixture has been added. Return to pot and place over medium heat. Add saffron-infused mixture. 3 Stir continuously until mixture is thick enough to coat the back of a spoon, about 5 minutes. Stir in vanilla. Remove from heat and pour into a bowl. Place plastic wrap on top of custard and refrigerate until cool, about 30 minutes.

and apples are very tender. Reserve. 5 Preheat oven to 350°F (180°C).

6 Line the bottom of the partially baked crust with the honey apples, discarding star anise. Spread cooled saffron cream over apples and bake for 25 to 30 minutes or until cream has set. 7 Combine chocolate, cream and salt in a pot over low heat. Melt chocolate, stirring until the mixture is smooth. Remove from heat. Add egg and vanilla, stirring together until mixture is slightly thickened. 8 Remove tart from oven and allow to cool for 10 minutes. Pour enough chocolate mousse over the saffron cream to cover. You may have some left over. Return tart to oven and bake for 10 more minutes or until edges begin to puff up but the chocolate is still glossy. Do not overbake or the chocolate will lose its shine. Cool before serving. Serves 8

SAFFRON CREAM 1 cup (250 mL) whipping cream 1 cup (250 mL) milk 1 tsp (5 mL) saffron threads 5 egg yolks

3 tbsp (45 mL) honey 2 tbsp (30 mL) sugar 1 tsp (5 mL) vanilla extract APPLES 2 tbsp (30 mL) granulated sugar 1 tbsp (15 mL) honey 2 star anise 2 Pink Lady or other firm apples, peeled, cored and thickly sliced

52  FOOD & DRI NK HOLIDAY 2015