LCBO Food & Drink Summer 2023

FILLING 6 peaches, peeled, pitted and chopped 1 pkg (170 g) raspberries 1/2 cup (125 mL) granulated sugar 1/4 cup (60 mL) cornstarch 1 egg, beaten 1/2 cup (125 mL) sliced blanched almonds 2 tbsp (30 mL) granulated sugar 1. Place flour, sugar and salt in a large bowl. Stir to mix. Cut butter into cubes. Using your fingers or a pastry blender, cut butter into flour mixture until coarse crumbs form. Using a fork, work in 1 tbsp (15 mL) ice-cold water at a time until dough can be shaped into a ball. Flatten into a disc and wrap in plastic wrap. Refrigerate until cold enough to roll out easily, about 20 minutes. 2. Meanwhile, prepare filling. Pour off any juices from peaches. Toss peaches and raspberries with sugar and cornstarch in a medium bowl. 3. On a lightly floured surface, cut the disc of dough in half. Using a floured rolling pin, roll each piece of dough into a 12 x 20-inch (30 x 50-cm) rectangle so the dough is about 1/4 inch (0.5 cm) thick. Rolled-out dough will be thin. Cut out 16 4 1/2-inch (11 1/4-cm) rounds. Gather scraps, roll into a ball and then roll out again and cut out four more rounds. 4. Set half of rounds over two parchment lined baking sheets. Brush edge of each round with beaten egg. Spoon about 1/4 to 1/3 cup (60 to 80 mL) filling onto 10 pastry rounds, holding back any excess juices. Cut a hole or make an “x” in top of each of remaining 10 pastry rounds. Place each over filling-topped pastry. Press edges to seal. Refrigerate for 30 minutes to 2 hours. 5. When ready to bake, preheat oven to 350°F (177°C). 6. Brush tops with remaining beaten egg mix ture and sprinkle with almond slices and sugar. Bake in centre of preheated oven until lightly golden, 20 to 25 minutes. 7. Hand pies are best the same day they are made but, if making ahead, store in an airtight container in the fridge overnight. Bring to room temperature before serving. Makes 10 hand pies TIP For deeply golden results, you can shallow-fry pies in 1 inch (2.5 cm) vegetable oil heated to 360 ° F (182 ° C), turning occasionally until golden, 3 to 5 minutes. For this method, skip the almonds.

poblano peppers before slicing into thin strips. Cut strips into 1-inch (2.5-cm) pieces. Set aside separately as filling. If making ahead, prepared ingredients will keep well, covered and refrig erated, overnight. 4. An hour or so before frying, assemble taquitos. Warm corn tortillas in the microwave for 30 to 45 seconds. Keep warm by wrapping in a kitchen towel. Set out four tortillas at a time, keeping remaining wrapped. Spread 1 slightly heaping tbsp (20 mL) of refried beans along one edge on one side of each tortilla. Top with a few red pepper and poblano pieces and sprinkle each with a few mushrooms and a sprig of cilan tro. Repeat with three remaining tortillas. Roll each up. Line tortilla rolls up in pairs. Skewer each pair together with one toothpick at each end, holding the tortillas closed. Set on a baking sheet. Cover with a kitchen towel. Repeat with remaining ingredients. 5. When ready to shallow-fry, pour vegetable oil into a heavy-bottom frying pan until oil is about 3/4 to 1 inch (2 to 2 1/2 cm) deep. 6. When oil is at 350°F (177°C), carefully add skewered tortillas, being careful not to over crowd the pan. Fry until golden on each side, about 5 to 6 minutes per side. Corn tortillas will be lightly golden where flour tortillas will be a deeper golden. Using tongs, carefully remove tortillas to a wire rack set over a baking sheet. Pat with paper towels. Repeat with remaining tortillas. Serve warm or at room temperature alongside salsa. Makes 24 taquitos for 12 appetizer servings

CRISPY MUSHROOM & PEPPER TAQUITOS WITH TOMATILLO SALSA Hand-held, Mexican-inspired taquitos are the perfect finger foods for a backyard hang out. This robustly flavoured recipe is vegan, which means that it’ll be a surefire hit with everyone on the guest list. Cooked and cooled taquitos will keep well at room temperature for 3 to 4 hours. Loosely cover with plastic wrap until ready to serve. 6 large or 8 medium tomatillos, papery skins removed and rinsed 1 jalapeño pepper 1 red pepper 1 poblano pepper 1 to 2 tsp + 1/4 cup (5 to 10 mL + 60 mL) olive oil 12 oz (340 g) mixed mushrooms, thinly sliced 1/2 tsp (2 mL) salt plus more for sprinkling 1. Arrange racks in top and bottom third of oven. Preheat oven to 425°F (218°C). 2. Slice tomatillos in half and set on large bak ing sheet along with peppers. Brush tomatillos and peppers all over with 1 to 2 tsp (5 to 10 mL) olive oil. Spread mushrooms out on a separate baking sheet. Drizzle with 1/4 cup (60 mL) olive oil. Sprinkle with a pinch or two of salt. Toss to coat evenly and spread out on sheet. 3. Place both baking sheets in preheated oven. Roast until tomatillos soften slightly and peppers blacken a little, 20 to 25 minutes. Roast mushrooms until crispy. This will take 22 to 25 minutes. Swap baking sheets halfway through roasting. Remove tomatillos and jala peño to a cutting board. Chop tomatillos and place in a medium-size serving bowl. Remove skin and seeds from jalapeño and finely chop. Stir into tomatillos along with onion, cilantro and 1/2 tsp (2 mL) salt. Set salsa aside. Remove and discard skins and seeds from red and 1/2 white onion, coarsely chopped 1/3 cup (80 mL) chopped cilantro, plus 1/2 cup (125 mL) cilantro sprigs 24 small corn or mini flour tortillas 1 can (546 mL) refried black beans (vegetarian, made with oil, not lard) Vegetable oil, about 4 cups (1 L)

PEACH MELBA HAND PIES Treat guests to individual round pies that make use of the best in-season local summer fruit. Create a classic melba flavour combi nation by topping with almonds. For a retro twist, try deep-frying them (see TIP). PASTRY 1 3/4 cups (425 mL) cake and pastry flour 1 tbsp (15 mL) granulated sugar

1/2 tsp (2 mL) kosher salt 3/4 cup (175 mL) butter Ice-cold water

FOOD & DRINK SUMMER 2023 155