LCBO Food & Drink Summer 2019

Playing to the Crowd from page 51

the dough and your fingers). Prick bottom all over with a fork; line with parchment and fill with pie weights (or dried beans). Place tart tin in freezer for 20 minutes. 4 Bake in preheated oven for 20 minutes. Remove weights and parchment. Bake an additional 12 to 15 minutes or until light golden. Remove to a rack and let cool completely. 5 To make pastry cream, add blackberries, lavender (if using) and lemon juice to a blender; purée. Pass through a fine mesh sieve into a medium pot; add 1 cup (250 mL) cream. Bring to simmer over medium-low heat. 6 Meanwhile, in a heatproof medium bowl, beat yolks with sugar until pale golden; add cornstarch and beat to combine. 7 Slowly pour half of cream mixture into yolk mixture while whisking constantly. Pour this mixture into pot and return to medium- low heat. Cook, whisking constantly, until thickened; let boil while whisking for 1 minute. Scrape into a bowl, cover with cling wrap and let cool completely. 8 Whip remaining ⁄ cup (125 mL) cream to stiff peaks; fold into blackberry mixture. Scrape into prepared tart shell and smooth with an offset spatula. Chill for at least 2 hours (and as long as overnight). 9 Combine peaches and Moscato in a med- ium pot over medium heat. Bring to a gentle bowl, reduce to low and simmer for 5 minutes. Remove peaches with a slotted spoon to a paper-towel-lined plate to drain. Keep wine for another purpose if you wish. When cool enough to handle, slip skins off peaches and discard; cut halves into 3 wedges each. Chill for 2 hours (or overnight). 10 Just before serving, decorate top of tart with a few peach wedges, a small handful of blackberries and a sprig or 2 of fresh lavender (if desired). Serve additional fruit alongside.

SPIKED RHUBARB LEMONADE BY ERIC VELLEND

Kicked up with vodka, this refreshing lemon- ade gets an additional spring in its step from neon-pink Rhubarb Syrup. To make rhubarb rib- bons for the garnish, cut 6-inch (15-cm) lengths and use a Y-peeler to firmly peel lengthwise. 2 cups (500 mL) vodka 1 ⁄ cups (375 mL) Rhubarb Syrup (recipe follows) 1 cup (250 mL) strained fresh lemon juice 3 ⁄ cups (875 mL) cold water 6 cups ice cubes, about 1 ⁄ lbs (680 g), plus more for serving Lemon twists and rhubarb ribbons to garnish 1 In a 16-cup (4-L) drink dispenser or punch bowl, pour in vodka, Rhubarb Syrup, lemon juice and water. Stir. Add ice cubes and gar- nish with lemon twists and rhubarb ribbons. 2 Serve with chilled glasses, ice cubes and additional lemon twists and rhubarb ribbons. Makes 8 to 10 drinks RHUBARB SYRUP This vibrant syrup can also be used to sweeten iced tea or make homemade rhubarb soda. You could also use it to glaze a rhubarb tart. 1 ⁄ cups (310 mL) water 1 ⁄ cups (310 mL) granulated sugar 1 ⁄ lbs (565 g) rhubarb, trimmed, sliced ⁄ inch (1 cm) thick, about 4 cups (1 L) 2 wide strips lemon zest 1 In a medium saucepan, heat water, sugar and rhubarb over medium-high heat, stirring occasionally. When it comes to a boil, reduce heat to maintain simmer. Cook, stirring occasionally, for 10 minutes. Remove from heat and add lemon zest. Cool to room temperature. 2 Set a sieve over a bowl. Line sieve with a double layer of cheesecloth to get size right. Rinse cheesecloth, squeeze dry and reline sieve. Strain syrup mixture. Gather ends of cheesecloth and gently squeeze to extract maximum syrup. Discard cheesecloth and solids. Transfer syrup to glass jar with lid. Refrigerate up to 2 weeks. Makes 1 ⁄ cups (400 mL)

PEACH & BLACKBERRY TART This large tart is a colourful showstopper. The use of a whole egg in the crust ensures a firm result. The filled tart can be made a day in advance, as can the poached peaches, but it should only be decorated, with a few pieces of fruit, just before serving. If you keep and chill the wine used to poach the peaches, it’s pretty sensational over ice cream. CRUST 1 egg ⁄ tsp (1 mL) salt 2 ⁄ cups (580 mL) cake & pastry flour ⁄ cup (125 mL) sugar ⁄ cup (125 mL) cold unsalted butter cut into chunks BLACKBERRY PASTRY CREAM 12 oz (340 g) blackberries ⁄ tsp (2 mL) dried lavender (optional) 1 tbsp (15 mL) lemon juice 1 ⁄ cups (375 mL) whipping cream, divided 4 egg yolks ⁄ cup (125 mL) sugar ⁄ cup (60 mL) cornstarch

MUSCAT POACHED PEACHES 4 peaches, halved and pitted 2 cups (500 mL) Moscato wine 1 cup (250 mL) small blackberries Lavender sprigs (optional)

Serves 12

1 Preheat oven to 350°F (180°C). 2 For the crust, whisk egg and salt together in a small bowl; set aside. 3 In a food processor, pulse flour and sugar together. Add butter and process until mixture resembles coarse oats. With motor running, add egg mixture. Tip pastry (mixture will resem- ble sand) into lightly buttered 11-inch (28-cm) round tart tin with a removable bottom. Press into bottom and up sides (if dough sticks to fingers, use a sheet of plastic wrap between

WHAT TO SERVE There are good reasons for vanilla’s popularity. It’s a flavour enhancer, and it also has the capa- city to mask bitterness, so in combination with this tart, a vanilla-flavoured liqueur will make the fruit seem even riper and sweeter. Baileys Vanilla Cinnamon LCBO 392308, $31.05

164

SUMMER 2019 FOOD & DRINK