LCBO Food & Drink Summer 2016

Sweet on Lavender from page 35

4 Strain syrup, discarding lavender. (Syrup can be refrigerated in an airtight container for sev- eral weeks.) 5 For Mojito, muddle 4 raspberries with lav- ender syrup in a tumbler until raspberries are juicy and broken up. Pour in rum, liqueur and lime juice. Top up with soda water and add lavender ice cubes to taste. 6 Thread remaining raspberries on a cocktail stick and set on edge of glass. Garnish with lavender sprig and/or lime wedge (if desired). Makes 1 drink LAVENDER LEMON CURD TARTS Lavender adds another dimension of flavour to silky-smooth lemon curd. While the curd makes a dee-lish filling for these dainty tarts, it’s also wonderful slathered on breakfast toast. If you don’t want to make your own pastry, substitute ready-made frozen tart shells, fol- lowing the baking instructions on the box. LAVENDER LEMON CURD 2 tsp (10 mL) dried culinary lavender ¾ cup (175 mL) fresh lemon juice (about 2 large lemons) 6 egg yolks 1 egg 1 can (300 mL) sweetened condensed milk PASTRY 1¾ cups (425 mL) all-purpose flour 1 tsp (5 mL) table salt ½ cup (125 mL) cold unsalted butter, cubed ¼ cup (60 mL) cold lard, cubed ⅓ cup (80 mL) ice water (approx.) Candied lemon rind, fresh, organic lavender sprigs and/or fresh berries for garnish 1 For lavender lemon curd, pound lavender in a mortar and pestle to release its oils. 2 In a medium saucepan, combine lemon juice and pounded lavender. Bring just to a simmer over medium-high heat. Remove saucepan from heat and let stand, uncovered, for 1 hour. 3 In a small bowl, lightly beat together egg yolks and egg. Bring lemon juice back to a simmer over medium-high heat. Whisk 2 tbsp (30 mL) hot lemon juice into eggs. 4 Remove saucepan from heat and whisk egg mixture into lemon juice. Return saucepan to medium-low heat and cook, whisking con-

stantly, until mixture has thickened slightly and is smooth, about 2 minutes. Do not boil. 5 Rub lemon mixture through a fine sieve into a clean bowl. Refrigerate until chilled, about 1 hour. 6 Whisk condensed milk into chilled lemon mixture. Scrape curd into an airtight container and refrigerate until ready to serve. (Curd can be refrigerated for up to 1 week.) 7 For pastry, pulse flour and salt in a food pro- cessor. Add butter and lard. Pulse just until mixture resembles coarse crumbs with a few large pieces. 8 Withmotor running, add water 1 tbsp (15mL) at a time, just until dough clumps together. 9 Tip dough out onto a floured surface and pat out to a 1-inch-thick (2.5-cm) disc. Wrap tightly in plastic wrap and chill for 30 minutes. 10  Preheat oven to 375°F (190°C). Lightly but- ter a 12-well muffin pan. 11  On a lightly floured surface, roll out pas- try to a ¼-inch (5-mm) thickness. Cut out 12 rounds with a 3¾-inch (10-cm) cutter and use to line muffin pan. 12  Line tart shells with 2½-inch (6-cm) squares of parchment paper or foil and fill with dried beans or ceramic baking beans. Bake until edges of tart shells are just starting to colour, about 15 minutes. Carefully remove paper and beans from each tart shell. Return muffin pan to oven and bake until tart shells are pale golden, 3 to 5 minutes. 13  Let tart shells cool in pan on wire rack for 5 minutes. Carefully remove tart shells and let cool completely on wire rack. 14  When ready to serve, spoon lavender lemon curd into tart shells, dividing evenly. Garnish each tart with candied lemon rind, lavender sprigs and/or fresh berries. Makes 12 tarts

LAVENDER-RASPBERRY MOJ ITO Celebrate summer with this floral take on a classic cocktail. LAVENDER ICE CUBES 1 tbsp (15 mL) dried culinary lavender 2 cups (500 mL) boiling water Additional dried culinary lavender for garnish LAVENDER SYRUP 1 cup (250 mL) granulated sugar 1 cup (250 mL) water 2 tbsp (30 mL) dried culinary lavender MOJITO 7 fresh raspberries, divided 1 oz lavender syrup 1½ oz white rum, such as Bacardí ½ oz raspberry liqueur, such as Chambord 3 tbsp (45 mL) fresh lime juice Soda water Lavender ice cubes Fresh, organic lavender sprig (optional) Lime wedge (optional) 1 For lavender ice cubes, put lavender in a heatproof pitcher. Add boiling water and stir well. Set aside until cooled to room tempera- ture. Strain water, discarding lavender. 2 Add a tiny pinch of additional lavender to each compartment of an ice-cube tray. Pour lavender water into tray. Freeze until solid. 3 For lavender syrup, stir together sugar, wa- ter and lavender in a small saucepan over me- dium heat until sugar dissolves. Bring to a boil and simmer for 2 minutes. Remove saucepan from heat and let stand, uncovered, for 1 hour.

WHAT TO SERVE Rossi D’Asiago Limoncello LCBO 469643

$21.95

Grappa Sarpa di Poli LCBO 982264

$45.25

154  FOOD & DRI NK SUMMER 2016