TRY THE PERFECT SPRING PAIR Honey Gold & Raspberry Bold
1 tsp (5 ml) vodka or gin 2½ cups (625 ml) all-purpose flour, plus more for dusting 1 Chill 2 cups (500 ml) baking beads or dry beans. 2 In a small bowl, sift icing sugar and salt.
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3 In bowl of a stand mixer fitted with paddle attachment, combine butter and sifted sugar mixture. Mix at low speed for about 2 minutes. Add egg and vodka, then raise mixer speed to medium and mix for another 2 minutes, scraping down sides of bowl as needed. Add flour and mix on low speed for about 30 seconds, just until dry flour is no longer visible. 4 Transfer dough to a lightly floured surface and bring together until just combined, then form into a disc. Wrap in plastic wrap and chill for at least 30 minutes. Dough can be made up to 48 hours ahead. 5 On a lightly floured surface, roll pastry to ⅛- to ¼-in (0.3 to 0.6 cm) thick. Cut out a 13-in (32.5 cm) circle of pastry and transfer to a 10-in (25 cm) tart pan with removable bottom. Press dough gently into edges of pan and trim overhanging edges. Transfer to refrigerator and chill for 30 minutes. 6 Preheat oven to 350 F (175 C). 7 Place tart shell on a baking tray, then line it with parchment and fill with chilled baking beads or dry beans. Transfer to oven and bake for about 20 minutes, until edges of pastry are golden brown. Remove from oven and carefully remove parchment and baking beads or beans. Lower oven temperature to 325 F (160 C) and continue to bake tart shell for about 20 more minutes, until evenly browned. Let cool to room temperature. 8 Leftover dough and trim can be reformed and used for cookies or baked into decorative shapes for garnish. Baked tart shell can be wrapped in plastic wrap and stored at room temperature for up to 1 day or frozen for up to 3 weeks. Makes 1 × 10-in (25 cm) tart shell PAIRS WITH WHITE CHOCOLATE & BLUEBERRY TART SEE YA LATER RANCH SPARKLING BRUT BC VQA $25.49 75648 INNISKILLIN OKANAGAN RIESLING ICEWINE BC VQA $33.99 598946 200 ml
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1 cup (250 ml) ice cubes 1 tbsp (15 ml) grapeseed oil 2 tbsp (30 ml) unsalted butter 1 large leek, trimmed and white and tender green parts thinly sliced into rounds 1 clove garlic, minced 8 to 10 spears asparagus, trimmed and chopped into 1-in (2.5 cm) lengths ½ cup (125 ml) fresh or frozen green peas ½ cup (125 ml) shelled fava beans or edamame 4 large eggs red pepper chili flakes, for garnish (optional) toasted bread, to serve (optional) 1 Bring a saucepan of lightly salted water to a boil. Add 2 cups (500 ml) greens and blanch for about 10 seconds. Immediately 2 In a large skillet over medium heat, heat oil and butter. Add leeks and cook, stirring often, until softened, about 5 minutes. Add garlic, asparagus, peas and fava beans. Continue to cook for another 2 to 3 minutes. Stir in remaining 6 cups (1.5 L) chopped greens a handful at a time, letting each addition wilt slightly before adding more. Cook, stirring and tossing often, until all leaves are wilted, about 2 minutes. Stir in purée mixture and cook until warmed through, about 4 minutes. 3 Using a spoon, create 4 wells in mixture. Crack an egg into each well. Cover skillet with a lid and poach eggs to your liking, 6 to 8 minutes for set whites and runny yolks, or longer for firmer set eggs. Remove from heat and garnish shakshuka with extra dill and a sprinkle of chili flakes, if using. Serve with some toasted bread, if desired. transfer blanched greens to a blender along with cumin, salt, dill and ice. Purée until smooth, then set aside.
INGREDIENT IN GALLIANO LIQUEUR Italy $23.49 508168 375 ml
The Colour of Spring from page 44
GREEN SHAKSHUKA 8 cups (2 L) packed chopped spinach and/or arugula, divided 1 tsp (5 ml) ground cumin 1 tsp (5 ml) kosher salt ¼ cup (60 ml) chopped fresh dill, plus more for garnish
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