LCBO Food & Drink Holiday 2021

FILLING 1 1/2 lbs (680 g) boneless pork shoulder, cut into 1 1/2-inch (4 cm) pieces Kosher salt and freshly ground black pepper to taste 1 tbsp (15 mL) lard 3 cups (750 mL) no-salt-added chicken broth

water and process until dough comes to­ gether. Dump dough onto a piece of plastic wrap. Wrap tightly, then flatten into a rectan- gle. Repeat process once more with remaining flour, salt, butter, lard and ice water. Chill both dough portions in fridge for 30 minutes. 6 For the filling, finely chop remaining 2 onions—you should have about 2 cups (500 mL)—and mince remaining 6 garlic cloves. Strip 1 tsp (5 mL) thyme leaves from remaining sprigs and finely chop sage leaves to make 1 tsp (5 mL). Set aside. 7 Heat bacon in a large heavy-bottomed pot over medium-high heat. Cook until crisp, 10 to 12 minutes. Remove bacon to a large plate using a slotted spoon. Add mushrooms to pot and season with salt. Cook until mushrooms have given up their liquid and edges are golden brown, about 15 minutes. Add onion and cook until softened, about 3 minutes. Stir in garlic, cinnamon, nutmeg and cloves. Cook, stirring constantly, until fragrant, about 1 min- ute. Add wine and bring to a simmer. Cook, stirring often, until liquid has evaporated. Add ground pork and cook until no longer pink, about 5 minutes. Stir in pork shoulder and broth, bacon, thyme leaves, sage and pota- toes. Bring to a simmer, then reduce heat to low. Partially cover and cook, stirring occasion- ally, until potatoes are very tender and starting to lose their shape (this will help thicken the filling), about 45 minutes. Mixture will be very thick. Season to taste. Transfer filling to a large baking sheet and cool completely. 8 To assemble pie, lightly dust a clean work surface with flour. Roll out 1 dough portion, ro- tating often and dusting with flour as needed, until you have a 14 x 18-inch (35 x 46 cm) rect- angle, about 1/8 inch (3 mm) thick. Wrap dough around rolling pin and carefully unfurl over a 9 x 13-inch (23 x 33 cm) cake pan (preferably metal). Press dough against sides, paying par- ticular attention to corners. Add cooled filling to pan. Smooth top. 9 Roll out remaining dough to the same di­ mensions. Cut into thirteen 1 x 14-inch (2.5 x 35 cm) strips and eight 1/2 x 14-inch (1 x 35 cm) strips, rerolling scraps if necessary. Lay two 1-inch (2.5 cm) strips directly beside each other diagonally across centre of pan. Place 1/2-inch (1 cm) strip overtop to create an X. Continue in this manner, folding and weaving double and single strips, until pan is covered. Chill pie in refrigerator for 30 minutes. 10 Arrange rack in bottom third of oven. Place a large baking sheet on top. Preheat oven to 425°F (218°C).

11 Trim overhang with scissors so pastry is flush with sides of pan. Whisk egg yolk and water. Brush evenly over pastry. Bake on preheated baking sheet for 30 minutes, then reduce heat to 375°F (191°C). Continue baking until pastry is deep golden brown and filling begins to bubble over, 40 to 50 minutes.

3 medium onions, divided 10 garlic cloves, divided 12 thyme sprigs, divided 3 sage sprigs, divided 2 bay leaves

Serves 12

WHAT TO SERVE Gamay’s juicy red fruit flavours, appealing pepper notes, light structure and balanced acidity are a refreshing fit for this tourtière’s savoury spice and richness. 13th Street Gamay VQA VINTAGES ESSENTIALS 177824, $19.95 SESAME PASTRY This sesame-studded pie dough lends a rich nuttiness to any filling, savoury or sweet. For sweet pies, scale back the salt by half and add a tablespoon of sugar to the dry ingredients. 2 1/2 cups (625 mL) all-purpose flour 1/4 cup (60 mL) toasted sesame seeds 1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt 1 cup (250 mL) unsalted butter, cold, cut into 1/2-inch (1 cm) pieces 1 tbsp (15 mL) sesame oil 4 tbsp (60 mL) ice water, plus more if needed 1 Combine flour, sesame seeds and salt in a large bowl. Add butter and toss to coat. Press each piece of butter between your fingers until flattened. Drizzle sesame oil overtop. Toss to combine. Make a well in centre of mixture and add 4 tbsp (60 mL) ice water. Toss, using your hands, until dough comes together in small clumps and a very small amount of loose flour remains at bottom of bowl. (You may need to add more water, 1 tsp (5 mL) at a time, until you reach the consistency indicated above.) Knead gently in bowl until a shaggy dough forms. 2 Lay two overlapping strips of plastic wrap on a clean work surface. Dump dough on top (it will still be very crumbly), then wrap tightly. Form into a ball, then, using a rolling pin, flat- ten into a disc. If pockets of dry flour are visi- ble, open plastic wrap, fold dough onto itself, rewrap and flatten again. Repeat until no dry pockets remain. Refrigerate for 30 minutes.

7 oz (200 g) thick-cut bacon, about 4 slices, cut crosswise into 1/2-inch (1 cm) pieces 1 lb (455 g) cremini mushrooms, sliced

1/2 tsp (2 mL) ground cinnamon 1/4 tsp (1 mL) ground nutmeg

1/4 tsp (1 mL) ground cloves 1 cup (250 mL) white wine 2 lbs (905 g) ground pork 2 large russet potatoes, about 1 3/4 lbs (795 g), peeled, cut into 1/2-inch (1 cm) cubes

1 egg yolk 1 tsp (5 mL) water

1 Preheat oven to 325°F (163°C).

2 For the filling, season pork shoulder gen- erously with salt and pepper. Heat a heavy-­ bottomed pot over medium-high heat. Add 1 tbsp (15 mL) lard, then half the pork shoulder. Cook, turning occasionally, until all sides are well-browned, 10 to 12 minutes. Transfer pork to a large plate. Repeat with remaining pork. Return pork to pot. Add broth; 1 onion, halved; 4 garlic cloves, smashed; 8 sprigs thyme; 2 sprigs sage and bay leaves. Bring to a boil. Cover and transfer to oven. Cook until pork is very soft and easy to shred, 1 hour 20 minutes to 1 hour 40 minutes. 3 Drain and reserve 3/4 cup (175 mL) broth from pork. Scoop out and discard onion, garlic, thyme, sage and bay leaves. Shred pork, using your fingers or a fork, into fine strands, discarding any large pieces of fat—you should have about 2 cups (500 mL). Transfer to a me- dium bowl. Add reserved broth, then set aside. 4 For the pastry, place 1/2 cup (125 mL) each butter and lard on a large plate. Place remain- ing 1/2 cup (125 mL) each butter and lard on a second plate. Chill plates in freezer until very firm, 20 to 30 minutes. 5 Pulse 2 1/2 cups (625 mL) flour and 1 tsp (5 mL) salt in a food processor. Add 1/2 cup (125 mL) each butter and lard. With motor running, slowly stream in 1/4 cup (60 mL) ice

Makes 1 double crust for a 9-inch (23 cm) pie

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FOOD & DRINK HOLIDAY 2021