LCBO Food & Drink Summer 2017

BUTTER TARTS Butter tarts are the ultimate all-occasion des- sert—great for summer picnics and cottage weekends, bake sales, for brunch or topped with ice cream and chocolate sauce for dinner parties. Keep your eye out for butter tart ice cream—baked tarts, broken up, mixed with ice cream still at the soft frozen stage, then hardened. ⅓ cup (80 mL) soft butter ¾ cup (175 mL) packed brown sugar 2 eggs ½ cup (125 mL) medium, amber or dark maple syrup ¾ cup (175 mL) your choice Thompson raisins, chopped walnut or pecan halves or chocolate chips 1 Arrange oven rack in bottom third of oven. Preheat oven to 375°F (190°C). 2 In a bowl, beat the butter and sugar until smooth; beat in the eggs, maple syrup and lemon juice. Set aside. 3 Roll out Easy Butter Pastry to scant ¼-inch (5-mm) thickness. Cut out twelve 4½-inch (11‑cm) rounds, rerolling pastry as needed. Fit rounds into deep muffin pans, pressing the pastry up slightly over the rims. 4 Divide your choice of raisins, nuts or choc­ olate chips among the tart shells. Spoon fill- ing into tart shells, filling almost to the top. Bake until pastry is golden and the filling domes up to the top, 20 to 25 minutes. 5 Let pans rest for 3 minutes on a rack; run a small offset spatula or rounded blade of knife around the edges to loosen the tarts, especial- ly where the filling has run deliciously down the side of pastry. Let stand for 5 minutes for tarts to firm up. Again using an offset spatula, lift tarts to rack to cool. If making ahead, layer with waxed paper in airtight container; store at room temperature for up to 3 days or freeze for up to 2 weeks. Reheat to serve. Makes 12 butter tarts 1 tbsp (15 mL) fresh lemon juice Easy Butter Pastry (recipe follows)

EASY BUTTER PASTRY This recipe is adapted from one in the 1913 edition of the Five Roses Cook Book , and is popular in the Foodways Program at Fort York National Historic Site. 1¾ cups (425 mL) all-purpose flour ½ tsp (2 mL) salt ⅔ cup (150 mL) cold butter, cubed 1 egg yolk 3 tbsp (45 mL) ice water, approximate 1 tbsp (15 mL) fresh lemon juice 1 In a large bowl, whisk together the flour and salt. With pastry blender or fingertips, rub the butter into the flour mixture, working briskly until the mixture looks like coarse fresh bread crumbs. 2 In a separate bowl, whisk egg yolk, 3 tbsp (45 mL) water and lemon juice until blended. Sprinkle over flour mixture, tossing dry and wet ingredients until they clump together, and sprinkling on a few more drops of ice water if necessary to incorporate all the flour. Press until smooth; flatten into disc. Wrap and chill for 30 minutes, or up to 2 days. Let pastry come back to cool room temperature before rolling on floured surface. Make enough for 12 good-sized tarts

2 tsp (10 mL) minced fresh thyme ¼ tsp (1 mL) freshly ground pepper 2 lbs (1 kg) peameal bacon roast

1 Bring the maple syrup, mustard, vinegar, thyme and pepper to a boil; simmer 2 minutes. Let cool. Pour half into a small bowl to serve as sauce. 2 Neatly score the top of the cornmeal crust at ½-inch (1-cm) intervals, cutting a generous ¼ inch (5 mm) deep. Brush half of the re- maining maple mixture evenly over the roast. Do this a few hours ahead, cover lightly and refrigerate. 3 Preheat the barbecue to medium-high, 400°F (200°C). 4 Place the roast, cut-side up, on a piece of heavy-duty foil large enough to double and form a shallow bowl around the roast. Slide onto a rimless baking sheet and slip onto the grill. Put the lid down and roast for 10 minutes. Reduce heat to medium-low, 325°F (160°C). Cook for 30 minutes; brush with remaining maple mixture. Roast until crusty and bur- nished with an interior temperature of 140°F (60°C), about 30 minutes. 5 Transfer to carving board and cover lightly with foil; let rest for 15 minutes before slicing thinly and serving with sauce. Serves 8 TIPS  For grilled peameal bacon “chops,” cut the roast into ¾-inch (2-cm) slices. Brush both sides very lightly with vegetable oil. Grill over medium-high heat on both sides just un- til marked. Brush on the maple sauce and grill for just enough time to crisp the edges and glaze the slices. For oven-roasted peameal bacon, follow tem­ peratures and times as for the barbecue version.

MAPLE MUSTARD-GLAZED PEAMEAL BACON BARBECUE ROAST A culinary hat trick: three stellar Canadian ingredients in one recipe—peameal bacon with its cornmeal wrap (an Ontario specialty); maple syrup, often fromQuebec (where about 72 percent of the world’s production is boiled down), but not forgetting Ontario and Mari- time syrup; and mustard from the Prairies where more than three-quarters of the world’s mustard seed is grown. ½ cup (125 mL) medium maple syrup

WHAT TO SERVE Graham’s Late Bottled Vintage Port LCBO 191239  Forty Creek Confederation Oak Reserve Whisky LCBO 195651

WHAT TO SERVE

 Ironwood Hard Cider

$17.40

LCBO 405241, 473 mL

$3.05

 Colchester Ridge Riesling VQA LCBO 483834

$70.15

$14.95

¼ cup (60 mL) Dijon mustard 2 tsp (10 mL) cider vinegar

146  FOOD & DRI NK SUMMER 2017