LCBO Food & Drink Summer 2017

RASPBERRY SWIRL ICE CREAM

4 For the crumble, combine the dry ingre- dients in a bowl. Add the butter and work in with your fingertips. Set aside. 5 Keep the oven rack in the lowest position and the oven at 350°F (180°C). 6 Combine the sliced fruit in a large bowl. Add the lemon juice and mix gently. In a small bowl, whisk together the sugar and corn- starch, then add to the fruit mixture. Mix gen- tly. Turn the mixture into the cooled pie shell, mounding it slightly in the centre. Top with the crumble. Bake the pie for 1 hour, or until the crumble is golden brown and the fruit is bubbling. Cool completely on a wire rack and serve with Honey Vanilla Semifreddo (recipe follows). Serves 8 to 10

After making the raspberry purée and freez- ing the ice-cream base in an ice-cream ma- chine, layer them alternately in a container. The swirls will appear as you form the scoops. In a pinch, you can use frozen, unsweetened raspberries for the purée. 2 cups (500 mL) fresh raspberries ½ cup (125 mL) sugar 1¼ cups (310 mL) whole milk 1¼ cups (310 mL) whipping cream ½ cup (125 mL) sugar, divided 5 yolks 1 tsp (5 mL) vanilla 1 Combine the raspberries and sugar in a saucepan and place over medium heat. Sim- mer, stirring frequently until the liquid has reduced and the mixture has thickened, about 20 minutes. 2 Remove from heat and cool slightly. Purée the berries until smooth, then strain, pressing on the solids. Chill the purée before layering in the ice cream. 3 For the ice-cream mixture, combine the milk, cream and ¼ cup (60 mL) of the sugar in a saucepan and bring just to a simmer. In a medium bowl, whisk together the yolks and the remaining sugar until smooth. 4 Whisking constantly, slowly pour the heat- ed milk-cream mixture into the yolks, being sure to whisk around the sides of the bowl, dissolving all the sugar. 5 Pour the mixture back into the saucepan. Set over low-mediumheat, stirring slowly and con- tinuously with a wooden spoon until the cus- tard thickens and coats the back of the spoon. Do not allow the custard to reach a simmer. 6 Remove from heat and strain through a fine sieve into a clean bowl. Add the vanilla then chill the mixture thoroughly over an ice bath. Refrigerate for at least 2 hours or overnight. 7 Freeze the custard in an ice-cream machine according to the manufacturer’s instructions. Once churned, transfer about ⅕ of the ice cream to a 4-cup (1-L) container and level the surface. Top with about ⅕ of the raspberry pu- ree in an even layer. Continue layering the ice cream and puree, finishing with a thin layer of ice cream on top. Cover and freeze until firm, about 4 hours or overnight. Makes 4 cups (1 L)

STONE FRUIT CRUMBLE PIE A variety of Ontario stone fruits come togeth- er in this crumble pie. The crumble may look like a lot, but go ahead and use it all—no one will complain. For the toasted wheat germ, I use the Kretschmer brand sold in jars in gro- cery stores. ½ recipe All Butter Pie Pastry (recipe page 171) CRUMBLE ¼ cup (60 mL) granulated sugar ¼ cup (60 mL) dark brown sugar ¼ cup plus 2 tbsp (90 mL) toasted wheat germ ¾ cup (175 mL) rolled oats ½ cup (125 mL) all-purpose flour ½ tsp (2 mL) cinnamon Pinch nutmeg ½ cup (125 mL) unsalted butter, cut into ¼ inch (5 mm) pieces FRUIT FILLING 6 cups (1.5 L) assorted stone fruits such as apricots, nectarines and red, yellow and black plums, pitted and sliced ¼ inch (5 mm) thick 2 tsp (10 mL) fresh lemon juice ½ cup (125 mL) sugar ¼ cup (60 mL) cornstarch 1 On a lightly floured work surface, roll the dough to a 12-inch (30-cm) circle and transfer to a 9-inch (23-cm) pie plate. Fold the over- hang under itself so it is sitting on the rim of the pie plate and crimp decoratively. Refriger- ate for 1 hour. 2 Place the oven rack in the lowest position and preheat the oven to 400°F (200°C). 3 Prick the bottom of the pie shell with a fork then line with foil, making sure to fold the foil completely over the top edge. Fill with pie weights (dried beans) building them up the sides. Bake for 20 to 25 minutes or until the sides are dry and set. Remove from oven and reduce temperature to 350°C (180°C). Remove the foil and weights and place the pie shell back in the oven. Bake until the crust is com- pletely dry and beginning to take on colour, 15 to 20 minutes. Cool on a wire rack.

WHAT TO SERVE Jack Daniel’s Honey LCBO 260323

$34.15

 Cave Spring Indian Summer Select Late Harvest Riesling VINTAGES 415901, 375 mL

$24.95

HONEY VANI LLA SEMIFREDDO

Use your favourite honey to flavour this ice- cream-like dessert. It comes together quickly, and no ice-cream machine is required, but it needs to be frozen overnight, so should be prepared one day before being served with the pie. 4 egg yolks 6 tbsp (90 mL) wildflower honey ½ vanilla bean 1 cup plus 2 tbsp (280 mL) whipping cream 1 In a medium bowl, whisk together the egg yolk and honey. Split the vanilla bean in half lengthwise and scrape the black seeds into the yolk-honey mixture. Add the pod. Place the bowl over a pot of simmering water, mak- ing sure the bottom of the bowl does not touch the water. Whisk the mixture until it has thickened, is light in colour and hot to the touch. Remove from heat, discard the vanilla pod and cool completely. 2 Beat the whipping cream to stiff peaks and fold into the honey mixture. Transfer to a con- tainer, cover and freeze overnight. Makes 3 cups (750 mL)

170  FOOD & DRI NK SUMMER 2017