LCBO Food and Drink Holiday 2016

the spice route from page 134

and form into a flat disc. Chill at least 2 hours. The dough can be prepared a day ahead. 3 For the date filling, combine all the ingredi‑ ents in a small saucepan and place over low- medium heat. While the dates are cooking, mash them with a rubber spatula and contin‑ ue cooking, about 5 minutes, until the liquid is absorbed and the mixture is very thick, and almost smooth. Transfer the date mixture to a small bowl to cool completely. The dates can be cooked 2 days in advance and refrigerated. Bring to room temperature before proceeding. 4 Line a sheet pan with parchment paper and set aside. Roll the dough about ⅛ inch (3 mm) thick, and line a 9-inch (23 cm) tart pan. Place on the parchment-lined tray. Chill while pre‑ paring the almond filling. 5 Place the oven rack in the middle position and preheat the oven to 350°F (180°C). 6 For the almond filling, place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and cream to‑ gether on medium speed until light and fluffy. Add the egg and almond extract and beat to combine. 7 Combine the ground almonds and flour together and add to the butter mixture. Beat until smooth. 8 Spread the date mixture evenly over the chilled dough. Repeat with the almond filling, spreading it over the date mixture to cover. 9 Bake until the top is golden brown, about 30 to 35 minutes. Remove from oven and serve warm or at room temperature accompa‑ nied by whipped cream or vanilla ice cream. The tart can be baked 1 day ahead and stored, well wrapped, at room temperature. Serves 8 WHAT TO SERVE Casa Dos Vinhos 5 Year Old Madeira LCBO 27375 $20.20 Madeira’s deliberate oxidation creates dried fruit, but- terscotch and smoky tones that interact brilliantly with

CHAI -SPICED MEDJOOL DATE AND ALMOND TART Not quite a tart and not quite a cake but some‑ thing in between, this “tart” is perfect on its own or enriched with a dollop of whipped cream or a scoop of ice cream. It is particu‑ larly good served warm. The recipe includes a spice mixture, but you can instead use 2 tsp (10 mL) of Arvinda’s Masala Chai blend, avail‑ able at specialty stores. Medjool dates are another key ingredient—so moist and flavour‑ ful. This recipe also works in eight 31/4‑inch (8.5-cm) tart rings (re-rolling the dough a few times to fill rings).

BROWN BUTTER SPICE CAKE

This single-layer, tender and subtly spiced cake borrows the spice blend normally asso‑ ciated with pumpkin pie. Heating the spices while browning the butter enhances the fla‑ vour, and in my books, any excuse for cream cheese icing is a good excuse. These days, it seems you don’t have to look in specialty stores for cake decorations. Fancy sprinkles, beyond the usual, seem to be popping up at regular grocery stores. A small rose piping tip adds flare to the finished look, but use your imagination to create your own design.

PASTRY ½ cup (125 mL) unsalted butter,

at room temperature ⅓ cup (80 mL) sugar 1 egg

1¼ cups (310 mL) cake flour 1 tsp (5 mL) baking powder

SPICE CAKE ½ cup (125 mL) unsalted butter ½ vanilla bean 2 cinnamon sticks, crushed 1 tsp (5 mL) whole cloves, crushed ⅛ tsp (0.5 mL) nutmeg ⅛ tsp (0.5 mL) allspice 1¼ cups (310 mL) all-purpose flour 1 tsp (5 mL) baking powder ¼ tsp (1 mL) salt 1 cup (250 mL) loosely packed light brown sugar 2 eggs, at room temperature 1 egg yolk, at room temperature ½ cup (125 mL) whole milk, at room temperature CREAM CHEESE ICING ¾ cup (175 mL) unsalted butter, at room temperature 1½ cups (375 mL) icing sugar 2 pkgs (each 250 g) cream cheese,

DATE FILLING 1½ cups (375 mL) chopped Medjool dates, about 15 ½ cup (125 mL) water

1 tsp (5 mL) ground cardamom ½ tsp (2 mL) ground cinnamon ½ tsp (2 mL) ground nutmeg ½ tsp (2 mL) ground ginger ALMOND FILLING ¼ cup (60 mL) unsalted butter, 1 egg, at room temperature ¼ tsp (1 mL) almond extract ½ cup (125 mL) ground almonds 1½ tsp (7 mL) all-purpose flour at room temperature ¼ cup (60 mL) sugar

1 For the pastry, place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed un‑ til combined. Add the egg and continue beat‑ ing until combined. 2 In a small bowl, whisk together the cake flour and baking powder, then add to the but‑ ter mixture. Beat just until combined. The dough will be very soft. Wrap in plastic wrap

the spices in the date filling. Hennessy VSOP Cognac LCBO 43703

at room temperature ½ tsp (2 mL) vanilla

$99.90 Pair this tart with a fine Cognac, and let its complex- ity and richness frame and enhance sweet and spicy notes in the tart.

1 Place the butter in a small saucepan. Split the vanilla bean in half lengthwise and scrape the black seeds into the butter; add the va‑ nilla pod. Add the crushed cinnamon sticks,

222  FOOD & DRI NK HOLIDAY 2016