LCBO Food & Drink Holiday 2024

GLAZED BLOOD ORANGE TART This vibrant tart brings out the best of winter cit rus and adds an impressive hit of colour to any dessert table. When making the filling, be wary of overcooking the mixture—you’re looking for a pourable consistency rather than a thick tradi tional curd. If you want to save time, the glaze is optional, though it does boost the colour.

4. Place tart shell (in tart pan) on a baking sheet. Cover shell with a piece of parchment and fill with pie weights or dried beans. Bake on middle rack for 20 minutes. Remove weights and paper. Continue baking until lightly golden, 16 to 20 minutes. Remove from oven.

13. Drop eight large spoonfuls of meringue around perimeter of the tart. Drain orange seg ments well, then arrange overtop of meringue. Serve immediately.

Serves 8 to 10

WHAT TO SERVE Lola Nero Sparkling Red VQA LCBO 30272, $17.95 The citrus curd’s intense sweet-tart flavours might suggest a red icewine pairing—or lighten things up with a tangy, semi-sweet sparkling red.

5. Reduce heat to 300°F (149°C).

TART SHELL 13/4 cups (425 mL) all-purpose flour 3/4 cups (175 mL) icing sugar

6. For the filling, whisk yolks, sugar, citrus juices and zests in a medium saucepan until fully combined. Set over medium heat and cook, stirring constantly with a silicone spatula, until thickened, 5 to 7 minutes—filling will just be pulling away from bottom of pan when stirred. Remove from heat. Add butter and salt, and stir occasionally until fully combined, 2 to 3 minutes. Using a fine-mesh sieve, strain the mixture into a clean bowl. Scrape filling into prepared crust, smoothing top. 7. Bake on middle rack until filling has just set around the edges but still wobbles when lightly shaken, 8 to 10 minutes. Cool on a wire rack for 1 hour. 8. For the glaze, pour 2 tbsp (30 mL) cold water into a small dish. Sprinkle gelatin overtop, then stir to combine. Let bloom for 5 minutes. 9. Combine orange juice with sugar and remaining 2 tbsp (30 mL) water in small sauce pan and set over medium heat. Cook, stirring often, until mixture comes to a gentle simmer and sugar is dissolved, 2 to 4 minutes. Stir in gelatin until fully combined. Remove from heat and cool for 20 minutes. 10. Very carefully pour cooled glaze overtop of tart. Refrigerate uncovered until set, at least 1 hour. (Ungarnished tart will keep covered in the fridge for up to 2 days.) 11. To garnish, using a stand mixer fitted with whisk, beat egg whites on medium-high speed to stiff peaks, 4 to 5 minutes. 12. Meanwhile, combine sugar with 1/4 cup (60 mL) water in a small saucepan set over high heat. Without stirring, cook until mixture reaches 240°F (116°C) on a candy thermometer. Reduce speed of mixer to medium. With the motor running, carefully pour hot syrup into egg whites in a slow stream along the sides of the bowl. Continue to whisk until completely cooled to room temperature, about 10 minutes.

1/4 tsp (1 mL) fine sea salt 1/4 tsp (1 mL) ground cloves 1/2 cup (125 mL) unsalted butter, cold, cubed 1 large egg FILLING 6 large egg yolks 1/2 cup (125 mL) sugar 1/3 cup (80 mL) strained fresh blood orange juice 1/4 cup (60 mL) strained fresh lemon juice 1 tsp (5 mL) finely grated blood orange zest 1 tsp (5 mL) finely grated lemon zest 1/2 cup (125 mL) unsalted butter, cold, cubed 1/8 tsp (0.5 mL) fine sea salt GLAZE 1/4 cup (60 mL) cold water, divided 1 tsp (5 mL) unflavoured gelatin 1/4 cup (60 mL) strained fresh blood orange juice 2 tbsp (30 mL) sugar

POMEGRANATE LAYER CAKE Layers of spiced sponge are soaked with a tangy pomegranate syrup, then filled with a rich pastry cream studded with fresh pome granate seeds. Because it’s served chilled, this cake is better made in advance, which allows time for the cream to soak into the cake slightly. Pomegranate powder is optional, but it gives the cream a lovely pink hue. You can find it at natural food shops. PASTRY CREAM 2 tbsp (30 mL) cold water 1 tsp (5 mL) unflavoured gelatin 11/2 cups (375 mL) whole milk, divided 3 large egg yolks 1/4 cup (60 mL) cornstarch 1/2 cup (125 mL) granulated sugar 1 vanilla bean, split lengthwise, seeds scraped 1 cup (250 mL) heavy cream 1 cup (250 mL) pomegranate seeds

GARNISH Whites of 2 large eggs 1 cup (250 mL) sugar 1 to 2 blood oranges, segmented

1. Position rack in centre of oven. Preheat to 325°F (163°C).

2. For the tart shell, combine flour, icing sugar, salt and cloves in the bowl of a food processor. Add butter and pulse until fine crumbs form. Add egg and continue blending until a dough just comes together, up to 1 minute. Shape into a disc, wrap in plastic and refrigerate for 30 minutes. 3. Roll dough on a lightly floured work surface to a circle about 1/8-inch (3-mm) thick. Transfer to a 9-inch (23-cm) fluted tart pan with remove able bottom. Gently press into bottom and up sides of pan, overhanging edges. Trim edges even with top by running a rolling pin overtop. Prick bottom with a fork. Freeze for 15 minutes.

SPONGE 11/4 cups (310 mL) unsalted butter, plus more for greasing 1/2 cup (125 mL) whole milk 1/2 tsp (2 mL) vanilla extract 23/4 cups (675 mL) all-purpose flour, plus more for dusting 2 tsp (10 mL) baking powder

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———————— HOLIDAY 2024