LCBO Food & Drink Holiday 2023

HONEY PINE NUT TART WITH ROSEMARY CREAM

another 10 minutes. Remove from oven and cool completely. 4. For the filling, place pine nuts on a rimmed baking sheet. Bake until golden and fragrant, about 5 minutes, shaking pan halfway through. (They burn easily, so watch closely.) Set aside to cool. 5. When tart shell has cooled—leave it on the baking sheet—preheat oven to 325°F (163°C). 6. In a medium bowl, whisk egg, yolks, cream, honey, butter, sugar and salt in a bowl until even and smooth. Spread pine nuts evenly over shell. Pour the filling mixture evenly over pine nuts. Bake until edges are golden and bubbling, about 30 minutes. Remove from oven and cool completely. It will keep, covered at room temperature, up to 3 days. 7. For the rosemary cream, stir sugar, rose mary and zest in a small bowl, using your fingers to work aromatics into sugar. In a large bowl, whip cream to stiff peaks then fold in sugar mixture until evenly distributed. Serve immediately with tart. Serves 8

3/4 cup (175 mL) unsalted butter, melted, cooled 1/4 cup (60 mL) sugar 1/2 tsp (2 mL) salt ROSEMARY CREAM 2 tbsp (30 mL) granulated sugar 2 tsp (10 mL) very finely chopped rosemary 1/2 tsp (2 mL) lemon zest 1 cup (250 mL) heavy cream 1. To make crust, place flours, sugar, salt and butter in a food processor. Pulse until mealy, about four pulses. With the motor running, add in egg yolk, cream and almond extract. Run until dough forms, about 10 seconds. Form dough into a disc and wrap tightly in plastic. Refrigerate at least 1 hour or up to 3 days. 2. Preheat oven to 350°F (177°C). 3. On a lightly floured work surface, roll dough into a 10-inch (25-cm) circle. Press into a 9-inch (23-cm) two-piece tart pan. Place on a baking sheet and press a sheet of foil onto surface of crust. Bake on middle rack until edges of crust are beginning to turn golden, about 15 minutes. Remove foil and bake for

A luxe spin on pecan pie, this elegant tart features creamy pine nuts in a gooey filling sweetened with honey. The piney flavour of rosemary whipped cream is a natural accom paniment. It’s a fitting finish to an elegant holiday occasion.

CRUST 1 cup (250 mL) all-purpose four 1/3 cup (80 mL) whole-wheat flour 1/4 cup (60 mL) icing sugar 1/4 tsp (1 mL) salt 1/2 cup (125 mL) cold unsalted butter, cut into cubes 1 egg yolk

4 tsp (20 mL) heavy cream 1/2 tsp (2 mL) almond extract

FILLING 1 3/4 cups (425 mL) pine nuts 1 egg 2 egg yolks 1/4 cup (60 mL) heavy cream 1/2 cup (125 mL) honey

MODUS TOSCANA IGT

MAKES 2 SERVINGS

• 2 Tbsp extra-virgin olive oil • 2-6oz filet mignon • Salt and pepper • 1 cup flour • 1 Tbsp butter • 1 cup Ruffino Modus wine • White beans (from crostini recipe)

Heat skillet over medium heat.Add oil. Season filet mignon with salt and pepper. Lightly flour filet.

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Sauté until browned on both sides, about five minutes. Remove from pan and set aside. Return pan to heat. Melt butter and add wine. Cook until sauce is reduced and thickened (about half). Plate steak, drizzle with wine reduction, and add beans on the side.

94 POINTS

James Suckling • July 2022

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FOOD & DRINK HOLIDAY 2023 251