LCBO Food & Drink Summer 2017

CANDIED ALMOND SEMIFREDDO

ALL BUTTER PIE PASTRY This classic pastry can be used for a variety of pies, large and small. It makes enough for a double crust pie, but if you’re making a single crust, and you’re like me, you’ll make the full recipe and freeze the second piece for another time. You’ll be happy to have one on hand the next time around. For the Fresh Fig and Raspberry Galette on page 46, do not divide the dough in half. It may seem to be too much, but it gets rolled out into a large circle. For the Peach and Redcurrant Slab Pie on page 48, double the recipe and divide into two rectangles, about 5 x 7 inches (12 x 18 cm). And for the Wild Blueberry Hand Pies on page 42, substitute half the all-purpose flour with cake flour, divide the dough in half and shape into two 4 x 4-inch (10 x 10-cm) squares. 1 In a large bowl, whisk together the flour, sugar and salt. Add the butter pieces and toss to coat with flour. With your fingertips or a pas- try blender, work the butter into the flour until the mixture resembles coarse meal. Some pea- sized pieces of butter should still be visible. 2 Drizzle 5 tbsp (75 mL) of ice water over the flour mixture and toss with a spatula or your hands until the water is incorporated. Gently squeeze the dough with your hands to bring it together. If the dough does not hold together, add more ice water in small increments, up to 1 more tbsp (15 mL). 3 On the work surface, gently pat the dough out to a rough rectangle about ½ inch (1 cm) thick. Fold the dough in half, and rotate the dough 90 degrees. Repeat the pressing and folding 1 or 2 more times until the dough comes together. 4 For 1 double crust pie, divide the dough in half and form into 2 flat discs. Wrap in plastic wrap and flatten a little more with your rolling pin. Refrigerate at least 2 hours, or preferably overnight. 2½ cups (625 mL) all-purpose flour 1 tbsp (15 mL) sugar 1 tsp (5 mL) salt 1 cup (250 mL) cold, unsalted butter, cut into ½ inch (1 cm) pieces 5 to 6 tbsp (75 to 90 mL) ice water

This frozen dessert is creamy, sweet and crunchy all at the same time—like an ice cream, but no machine is required.

CANDIED ALMONDS ¼ cup (60 mL) sugar 2 tbsp (30 mL) water 1 pkg (100 g) slivered almonds SEMIFREDDO 5 egg yolks ¼ cup (60 mL) sugar 3 tbsp (45 mL) Amaretto Disaronno ¼ tsp (1 mL) almond extract 1 cup (250 mL) whipping cream

1 For the candied almonds, line a baking sheet with parchment paper and set aside. Place the sugar in a small saucepan. Add the water on top but do not stir. Cover the pot and place over medium-high heat. Once the sugar is dissolved and the liquid comes to a boil, remove the lid. Continue boiling to 225°F (110°C) or just until the edges of the liquid be- gin to take on colour. 2 Off the heat, add the almonds all at once and stir with a wooden spoon. Place the pot back over low-medium heat and continue stirring. The nuts will clump together and the sugar will crystallize. Continue stirring until the nuts have separated and are golden brown. Transfer to the parchment-lined bak- ing sheet and cool completely. 3 For the semifreddo, combine the egg yolks, sugar, Amaretto Disaronno and almond ex- tract in a medium bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water. Whisk the mixture constantly until it is aer- ated, light in colour and hot to the touch. Re- move from heat and cool completely over an ice bath or in the fridge. 4 Beat the whipping cream to stiff peaks and fold into the cooled yolk mixture. Fold in about two-thirds of the candied almonds. Transfer the mixture to a container, cover and freeze overnight. Top with a few extra al-

FRESH NEW LOOK. SAME GREAT TASTE.

It’s what’s on the inside that counts — and what’s inside features the hopped up citrus flavour of an IPA with the full malt flavour of an amber lager.

monds when serving. Makes 3 cups (750 mL)

Makes 1 double crust pie, or 2 single crust pies

Must be legal drinking age. Available at select LCBO outlets.

FOOD & DRI NK SUMMER 2017 171

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