LCBO Food & Drink Spring 2017

april fool’s fun from page 54

LEMON CURD 4 egg yolks 1 egg 1 cup (250 mL) sugar

rectangles on lined baking sheet then spread 1 tsp (5 mL) of apricot jam around centre of each rectangle and top with slices of cheese. Fold long end over to long end, sealing edges by crimping with a fork. Chill for 30 minutes. 4 Preheat oven to 425°F (220°C). 5 To make glaze, combine icing sugar with brandy or bourbon until smooth. 6 Bake hand pies for 10 to 12 minutes or until edges start to lightly brown. Cool completely before drizzling with glaze and decorating with a pinch of sprinkles. Serves 6 WHAT TO SERVE  Inniskillin Reserve Chardonnay VQA LCBO 317768 $14.95 The well-made and balanced Inniskillin Reserve has a texture that melds seamlessly with the luxuriously smooth Saint André cheese. Kendall-Jackson Vintner’s Reserve Chardonnay VINTAGES ESSENTIALS 369686 $19.95 A creamy, buttery mouth feel and the toasty notes of careful oak aging mirror the flavours and textures of the dish.

½ cup (125 mL) lemon juice (from 3 lemons) ½ cup (125 mL) butter at room temperature Sprinkle of tajin (optional but good) 1 To make meringue “eggs,” preheat oven to 300°F (150°C). Line a baking sheet with parch- ment. 2 Using an electric beater, whisk egg whites with vanilla and salt until they form soft peaks, then add sugar, about 1 tbsp (15 mL) at a time, until the whites form stiff peaks. 3 Using 2 large soupspoons, work an egg- sized dollop of meringue into an egg shape and gently lay on sheet. Continue until all me- ringue is used (should make just over a dozen eggs.) 4 Bake for 30 minutes then turn off oven and let meringue dry with the door closed for an hour. Then remove and set aside. 5 While meringue is baking, make the lemon curd. In a medium saucepan over low heat, whisk together egg yolks, whole egg, sugar and lemon juice for 10 minutes or until mix- ture thickens considerably. Remove pot from heat and stir in butter, a little at a time, until it’s all incorporated and you have a smooth lemon curd. Let cool to room temperature, stirring now and then, and then cover and re- frigerate until cool, at least an hour. It will be thick and spoonable. 6 Just before serving, spoon some curd over the meringue “eggs.” Sprinkle with Tajin. “Dessert” is served. Serves 6

SAINT ANDRÉ CHEESE & APRICOT HAND PIES Consider this your cheese course with a clown nose. Gone is the pasty fruit filling of Pop-Tarts and in its place comes rich cheese and sweet apricot preserves for an adult take on break- fast. The brandy glaze with sprinkles is a nod to never growing up. You can take a shortcut and use store-bought pie dough for this reci- pe instead of making your own crust. CRUST 2 cups (500 mL) flour (plus more for rolling out dough) ½ tsp (2 mL) sea salt ¼ cup (60 mL) cold butter, cubed ¼ cup (60 mL) shortening 3 tbsp (45 mL) cold water (plus more if needed) FILLING 2 tbsp (30 mL) apricot jam ¼ pkg (50 g) Saint André cheese, cut into thin slices GLAZE ¼ cup (60 mL) icing sugar 1 Line a baking sheet with parchment paper. 2 For crust, in a stand-mixer combine flour, salt, butter and shortening. Beat until just crumbly, then add water, 1 tbsp (15 mL) at a time until mixture just comes together as a ball. 3 Sprinkle flour on work surface and roll out dough into a rectangle, about ⅛ inch (3 mm) thick. Cut dough into 6 equal rectangles, working quickly, as dough is fragile. Place 1 tbsp (15 mL) brandy or bourbon 1 tsp (5 mL) coloured sprinkles (optional but fun)

MERINGUE EGGS WITH LEMON CURD

Perfectly poached eggs with silky smooth hol- landaise? Surprise! These crisp, crunchy and airy meringues are topped with smooth, but- tery lemon curd for a tasty, textural bonanza. And the paprika? That’s a sprinkling of tajin, a sweet and sour Mexican street food season- ing, often used on fruit. (Surprise!)

WHAT TO SERVE Rossi d’Asiago Limoncello LCBO 469643

$21.95 The Limoncello picks up and accentuates the lemon curd, and the sweetness of the liqueur is in harmony with the sweetness of the meringue. Castello Del Poggio Moscato Frizzante LCBO 250498 $14.50 A successful pairing enhances the flavours of the wine as well as the dish. The wine’s flavours of apricot and pear are lifted by the fresh lemon curd.

MERINGUE 2 egg whites at room temperature ½ tsp (2 mL) vanilla Pinch of salt ⅔ cup (150 mL) sugar

104  FOOD & DRI NK SPRING 2017