LCBO Food & Drink Summer 2018

SEASONAL  COLD COMFORTS

ORANGE & HONEY-NOUGAT ICEBOX PIE with HONEY-BAKED APRICOTS

1 Prepare the Honey Pistachios and set aside. 2 For the crust, preheat the oven to 350°F (180°C). 3 Combine the speculoos cookie crumbs, sugar and melted butter, and press onto the bottom and up the sides of a 9-inch (23‑cm) pie plate. Bake for 10 minutes then cool completely. 4 For the nougat glace, combine the whipping cream and sour cream in the bowl of an electric mixer fitted with the whisk attachment. Beat to soft peaks and reserve in the refrigerator. 5 Combine the honey and all but 1½ tsp (7 mL) of the sugar in a small heavy saucepan. Place over medium heat and cook without stirring until the mixture reaches 248°F (120°C). 6 While the syrup is cooking, place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat onmedium-high speed until the whites are foamy. Drizzle in the remaining 1½ tsp (7 mL) sugar and beat until the whites are shiny and hold medium peaks. When the honey syrup is ready, reduce the mixer to low speed and driz­ zle the syrup into the whites in a slow steady stream. Once all the syrup is added, increase the speed to high and whip until the mixture is cool, about 5 minutes. 7 Scrape the meringue over the reserved whipped cream. Sprinkle all but about 2 tbsp

Orange, honey and pistachio nuts come to­ gether in an icebox pie inspired by the nou­ gat confection commonly found in regions of France and Italy. Speculoos cookies, or any spiced cookies from the cookie aisle comple­ ment the filling. Orange oil, as opposed to a milder orange extract, packs a punch of fla­ vour—the Boyajian brand can be found in spe­ cialty shops and is worth seeking out. Though the pie can be made well in advance, the accom­ panying apricots should be baked just a few hours before serving. Honey Pistachios (recipe on page 148) CRUST 1½ cups (375 mL) packed speculoos cookie crumbs 2 tbsp (30 mL) sugar 2 tbsp (30 mL) butter, melted ORANGE HONEY NOUGAT GLACE 1¼ cups (310 mL) whipping cream ¼ cup (60 mL) sour cream ⅓ cup (80 mL) honey 3 tbsp (45 mL) sugar, divided 4 egg whites Pinch of cream of tartar 1½ tsp (7 mL) orange oil HONEY BAKED APRICOTS 6 ripe but firm apricots Juice of ½ lemon 3 tbsp (45 mL) honey plus extra for drizzling

(30 mL) of the Honey Pistachios over the mer­ ingue and drizzle in the orange oil. (The re­ maining pistachios can be used as garnish when serving). Fold everything together just until combined. Mound the mixture in the pre­ pared pie shell and freeze overnight. 8 For the honey baked apricots, preheat the oven to 425°F (220°C). 9 Cut the apricots in half and remove the pits. Coat with lemon juice and arrange in a baking dish. Spoon the honey overtop and bake for 10 to 12 minutes or just until tender but not falling apart. The apricots can be prepared up to 4 hours before serving. 10  Remove the pie from the freezer and cut with a sharp knife. Top each piece with 2 apri­ cot halves, a drizzle of honey and the remain­ ing Honey Pistachios. (If apricots are large, cut into quarters.) Allow to soften at room temperature for 5 to 10 minutes before serving. Serves 10 WHAT TO SERVE Rumchata LCBO 380865, $31.20 Batasiolo Bosc d’la Rei Moscato d’Asti DOCG LCBO 277194, $16.15

136  FOOD & DRI NK SUMMER 2018