LCBO Food & Drink Holiday 2017

PINE NUT TART This tart needs to be well chilled so that the butter solidifies; otherwise it will leak out. We tried several different jams but the blackcur­ rant, because of its slight tartness, was every­ one’s favourite. You could use cherry or fig, if desired. The candied lemon slices balance the sweetness of the tart. SWEET PASTRY 1½ cups (375 mL) all-purpose flour 3 tbsp (45 mL) sugar ½ tsp (2 mL) salt ½ cup (125 mL) unsalted butter, cut into pieces 1 egg yolk 2 tbsp (30 mL) lemon juice FILLING 1 cup (250 mL) lightly packed ground almonds, about 3 oz (90 g) ¾ cup (175 mL) unsalted butter, softened ¾ cup (175 mL) granulated sugar ¾ cup (175 mL) pine nuts, about 32/3 oz (110 g) 2 large eggs 2 egg yolks ½ cup (125 mL) all-purpose flour ½ tsp (2 mL) salt cup (150 mL) blackcurrant jam or other jam of your choice TOPPING 1 tbsp (15 mL) honey ½ cup (125 mL) pine nuts, about 21 oz (75 g) 1 Combine flour, sugar and salt in a food pro­ cessor or by hand. Scatter butter over flour and pulse until mixture resembles coarse bread crumbs. Beat together egg yolk and lemon juice. With machine running, pour enough egg mixture through feed tube until dough begins to clump together. Transfer mixture to a large piece of plastic wrap. Flatten into a disc and wrap tightly with plastic. Chill until firm, about 30 minutes. 2 Preheat oven to 375°F (190°C). 3 Roll dough on a floured surface into a 13-inch-wide (33-cm) circle, about ⅛ inch (3 mm) thick. Transfer rolled dough into a 9-inch (23-cm) tart pan, trimming away any excess. Prick pastry base with a fork, line with foil and fill with dry beans or pie weights. Bake for 18 to 20 minutes or until pastry is firm. Re­ move foil and beans and bake 5 to 8 minutes longer or until pale gold. Cool and reserve. 4 Reduce oven temperature to 350°F (180°C). 5 Combine ground almonds, butter, sugar and pine nuts in an electric mixer and beat until

GARNISH 2 tbsp (30 mL) snipped chives

combined. Beat in the eggs and yolks one at a time, then beat in flour and salt on low speed until combined. (This can be done in a food processor or with hand beaters.) 6 Spread the pastry base with jam and spoon the nut filling on top, smoothing it out. Drizzle over honey and scatter over pine nuts. Bake for 25 to 35 minutes or until lightly golden and slightly puffed. Chill for 1 hour or until firm. 7 Serve with Candied Lemons (recipe follows) on the side. Serves 6 to 8 CANDIED LEMONS These have amyriad of uses. Serve with a lemon cake, atop a lemon curd or alongside anything ginger. Snack on them when you need a sweet treat. I always have them on hand in my fridge. 3 lemons 2 cups (500 mL) water SYRUP ¾ cup (175 mL) lemon water 1 cup (250 mL) sugar 1 Thinly slice lemons and remove seeds. Bring water to a simmer and add lemon slices. Sim­ mer gently for about 30 to 35 minutes or until tender. Drain, reserving ¾ cup (175 mL) lemon water. 2 Stir together lemon water and sugar in a wide saucepan. Bring to boil and boil 2 min­ utes. Reduce heat to medium and add lemon slices. Simmer until lemon slices are translu­ cent and sweet, about 15 to 18 minutes. Leave lemon slices in syrup to cool (slices can be stored up to 3 months, covered in syrup). Serve beside the cake. Makes about 18 to 20 slices DEVILLED DEEP-FRIED EGGS Everyone loves devilled eggs, but this recipe takes it to new heights. The crunchy exterior matches seamlessly with the spiced creamy yolks. Make them ahead of time on the same day, and serve at room temperature. 6 eggs 2 to 3 tbsp (30 to 45 mL) mayonnaise 2 tbsp (30 mL) chopped chives 2 tsp (10 mL) sriracha Salt and freshly ground pepper ½ cup (125 mL) flour 1 egg, beaten

1 Place eggs into boiling water and boil for 10 minutes. Drain well and plunge into ice wa­ ter. Cool, shell and cut in half. Remove yolks. 2 Mash or grate yolks and mix with mayon­ naise, chopped chives and sriracha. Season with salt and pepper. Transfer to a small plastic sandwich bag or piping bag fitted with a round tip. Reserve in the refrigerator. 3 Place flour on a plate and season with salt and pepper. Beat egg in a shallow bowl and season with salt and pepper. Place panko on a plate. Coat egg white halves in flour, egg and panko. Reserve. 4 Heat oil in a saucepan or small wok. When oil is 350°F (180°C) and a cube of bread browns in 15 seconds, add the coated egg whites. Fry for 1 to 2 minutes until golden on both sides. Remove egg whites to paper-towel-lined plate. Season with salt while hot. When all have been fried, snip a ½-inch (1-cm) hole in the corner of the plastic bag and pipe the egg yolk mix­ ture into the centre of each white. Garnish with chives. Serve at room temperature. Serves 6 The easiest little bite. As an alternative, you could make a spicy tuna topping, with canned tuna and mayonnaise, plus sriracha, to top the potato chips. Make the mixture ahead but only top the chips an hour before serving so they do not get soggy. 3 oz (90 g) smoked trout ¼ cup (60 mL) grated Granny Smith apple, about one-half 2 tbsp (30 mL) mayonnaise 1 tbsp (15 mL) grated fresh horseradish or more to taste Salt and freshly ground pepper 18 potato chips GARNISH Slivers of Granny Smith apple 1 Flake the smoked trout. Combine grated apple, mayonnaise and horseradish in a mix­ ing bowl. Fold flaked trout into apple mixture. Season with salt and pepper. 2 Place 1 tsp (5 mL) of mixture on each potato chip. Top with slivers of green apple. Serves 6 ZESTY FI SH ON POTATO CHIPS

1 cup (250 mL) panko crumbs 2 cups (500 mL) vegetable oil

224  FOOD & DRI NK HOLIDAY 2017