LCBO Food & Drink Summer 2022

until smooth. Combine remaining 1 1/4 cups (310 mL) milk with sugar in a medium-size saucepan. Add vanilla seeds, reserving pod for compote. Bring to a gentle simmer over medium heat. Slowly pour vanilla mixture into yolk mixture, whisking constantly, until combined. Pour mixture back into pot and return to medium heat. Cook, whisking constantly, until thickened, about 1 minute. Pass through sieve to remove any lumps. Cover surface with plastic wrap and refrigerate until chilled, at least 2 hours or up to 2 days. 3. For the compote, using a potato masher, finely crush 6 oz (170 g) blackberries and sugar in a medium-size saucepan. Stir in wine and reserved vanilla pod. Bring to a full boil, then reduce heat to medium and simmer, stirring occasionally, until syrupy and reduced to 3/4 cup (175 mL), about 20 minutes. Stir in remaining 6 oz (170 g) blackberries and continue cooking just until berries are soft, 4 to 5 minutes. Transfer to a medium-size bowl, then cover surface with plastic wrap. Refrigerate until chilled, at least 2 hours or up to 2 days. 4. To assemble, whisk cream in a large bowl until soft peaks form. Using same whisk, mix chilled custard in its bowl until smooth (custard will be thick). Scrape custard into whipped cream and continue whisking until mixture is fully smooth and blended. Discard vanilla pod from chilled compote, then scrape into custard cream, folding very lightly with a spatula just to swirl for a marbled effect. Evenly divide mixture among four glasses or jars. Cover and refrigerate up to 4 hours before serving. 5. To serve, top with fresh blackberries and freshly grated lemon zest.

[ WHAT TO SERVE ] Antinori Pèppoli Chianti Classico VINTAGES ESSENTIALS 606541, $21.95 Chianti Classico is known for its freshness, acidity and spicy complexity. This wine complements the recipe’s richness, and with medium weight, it finds balance with the dish.

A Splash of Rosé from page 188

BLACKBERRY FOOL WITH ROSÉ

Unlike most summer fruits, blackberries shine brightest when cooked. Here, they’re transformed into a vibrant compote and swirled into heavenly custard. If you’re at a farmers’ market, a half-pint of berries is the equivalent of a 6-oz (170-g) container commonly found at supermarkets. CUSTARD 1 1/2 cups (375 mL) whole milk, divided 3 egg yolks 1/4 cup (60 mL) cornstarch 1/3 cup (80 mL) sugar 1 vanilla bean, split lengthwise, seeds scraped out COMPOTE 12 oz (340 g) blackberries, about 2 1/2 cups (625 mL), divided 1/2 cup (125 mL) sugar 1 cup (250 mL) dry rosé, preferably Cave Spring Dry Rosé VQA TO ASSEMBLE 1 cup (250 mL) 35% cream 6 oz (170 g) blackberries, about 1 1/4 cups (310 mL) Freshly grated lemon zest to taste 1. For the custard, set a fine-mesh sieve over a medium-size bowl. Set aside. 2. Whisk 1/4 cup (60 mL) milk with yolks and cornstarch in a heatproof medium-size bowl

Taste of Honey from page 151 HONEY-ROASTED CHERRY TOMATOES ON WHIPPED FETA Roasting tomatoes in honey brings out their natural sweetness, especially when paired with tangy, whipped feta. Served with toasted sourdough, it’s an impressive appetizer that belies its simple preparation. 1/2 cup (125 mL) Greek feta 1/4 cup (60 mL) cream cheese 3 tbsp (45 mL) extra virgin olive oil, divided, plus more for bread 1 tbsp (15 mL) lemon juice 1 tsp (5 mL) lemon zest 2 tbsp (30 mL) amber honey, such as wildflower or clover 2 garlic cloves, thinly sliced 3 cups (750 mL) cherry tomatoes 1/4 tsp (1 mL) fine sea salt 6 slices sourdough bread, 1/2 inch (1 cm) thick Freshly ground black pepper and sumac to taste 1/4 cup (60 mL) loosely packed torn parsley 1. Combine feta, cream cheese, 2 tbsp (30 mL) oil, lemon juice and zest in bowl of a food processor. Process until smooth, 1 to 2 minutes. Spread onto a large plate.

2. Arrange rack in top third of oven. Preheat oven to broil.

3. Combine honey, remaining 1 tbsp (15 mL) oil and garlic in a medium-size oven-proof skillet. Broil until garlic is golden-brown,

about 2 minutes. Carefully remove from oven. Stir in

tomatoes and salt. Broil, stirring halfway through, until tomatoes are blistered and charred, 10 to 12 minutes. 4. Using a slotted spoon, transfer tomatoes onto whipped feta. Place cooking liquid over medium-high heat. Reduce until thick enough to coat back of spoon, 3 to 5 minutes. Remove from heat. 5. Arrange bread in a single layer on a large baking sheet. Drizzle both sides with oil. Broil, watching closely, until golden-brown and slightly charred, 1 to 2 minutes per side. Let cool slightly, then tear in half. 6. To serve, drizzle about 1 tbsp (15 mL) reduced sauce over tomatoes, saving rest for another use. Sprinkle with pepper and sumac. Garnish with parsley. Serve with charred bread.

Serves 4 to 6

Serves 4

FOOD & DRINK SUMMER 2022 185

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