TASTE Winter 2022-23

1 In a medium, heavy-bottomed, saucepan, combine figs, ½ cup (125 ml) spiced rum, lemon juice, water, ginger, brown sugar and salt. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer, stirring, until figs are very tender and no liquid remains in pan, 20 to 25 minutes. Allow to cool completely. 2 Add remaining ½ cup (125 ml) spiced rum to pan. Using a handheld blender, process mixture until smooth. Spoon mixture into eight ¼-cup (60 ml) sterilized jars. Wipe rims of jars clean and seal. Store in refrigerator for up to 3 weeks. Use as a condiment on cheese and charcuterie boards. Makes approximately 2 cups (500 ml) INGREDIENT IN SAILOR JERRY SPICED NAVY RUM Virgin Islands $33.49 786988

cover with foil, to prevent dough from burning in oven. 8 Bake on centre rack for 30 minutes. 9 Carefully remove foil and pie weights and allow tart shell to cool completely. 10 Roll chilled dough disk between two 16-in (40.5 cm) lengths of parchment paper to about ¼-in (0.5 cm) thickness. Refrigerate again for about 15 minutes. 11 Using star-shaped cookie cutters of various sizes, cut chilled dough into stars. Refrigerate until ready to use. 12 In a medium bowl, mix raspberry jam and lemon juice. Pour into tart shell and spread evenly across surface. 13 In a small bowl, mix egg and water to make egg wash. Brush over chilled stars. Sprinkle 2 tsp (10 ml) sugar as desired over stars and place over raspberry jam in tart shell. 14 Bake for 30 to 40 minutes on middle rack until edges are golden brown. 15 Cool on wire rack and allow to rest for 2 to 3 hours. 16 Dust with icing sugar before serving. Serves 6 PAIRS WITH ACQUESI BRACHETTO PIEMONTE SPUMANTE DOC Italy $20.99 87257 SANTERO ASTI Italy $19.99 846337 Spirited Preserves from page 64

STARRY LINZER TORTE 1 cup (250 ml) hazelnuts, lightly toasted and skins removed ½ cup (125 ml) blanched almonds ⅔ cup (150 ml) + 2 tsp (10 ml) sugar, divided 1 tsp (5 ml) lemon zest 1 tsp (5 ml) ground cinnamon ½ tsp (2.5 ml) salt 1½ cups (375 ml) flour ¾ cup (175 ml) butter, chilled + ½-in (1.25 cm) cubed 2 egg yolks 1 tsp (5 ml) vanilla extract 1½ cups (375 ml) raspberry jam 1 tsp (5 ml) lemon juice 1 egg 2 tbsp (30 ml) water 1 tbsp (15 ml) icing sugar 1 In a food processor, grind together hazelnuts and almonds until fine like powder, about 1 minute. Add sugar, lemon zest, cinnamon, salt and flour and pulse for about 15 seconds. 2 Add butter and continue pulsing for another 30 seconds. 3 In a small bowl, mix egg yolks and vanilla. With food processor running, add egg mixture to nut mixture until it forms a dough ball. 4 Transfer dough to a clean surface and divide into 2. Flatten 1 half into a disk and refrigerate for 30 minutes. 5 Pull about 2-in (5 cm) chunks of dough from remaining half and scatter into tart pan. Using fingers, press dough to cover bottom and sides of tart pan. Place plastic wrap over dough. Using back of a measuring cup, flatten dough across bottom and push into sides. Remove plastic wrap. Using a sharp knife trim excess dough from top edge of pan. Place in freezer for 30 minutes. 6 Preheat oven to 350 F (180 C). 7 Place a large piece of foil over frozen dough in tart pan. Spread pie weights on top to cover surface of tart shell. Loosely

MEYER LEMON & CHAMPAGNE PRESERVES 1½ lbs (750 g) Meyer lemons, or thin- skinned regular lemons, scrubbed, ends trimmed, very thinly sliced, seeds removed 2 to 2½ cups (500 to 625 g) granulated sugar, approximately ½ cup (125 ml) freshly squeezed lemon juice 1¼ cups (310 ml) Champagne 1 In a medium, heavy-bottomed, non- reactive pan, combine lemon slices and enough cold water just to cover. Bring to a medium-high simmer and cook for 10 minutes. Drain and repeat this step one more time. Allow lemons to cool, then pat dry. 2 Place lemon slices in bowl of a food processor fitted with a metal blade. Pulse several times or until mixture is fairly smooth, with some small chunks of lemon remaining. Remove lemons and weigh them using a kitchen scale. Return lemons to large saucepan. Weigh out the exact

FIG & RUM CONSERVE 1 lb (500 g) dried Mission figs, stemmed and coarsely chopped 1 cup (250 ml) Sailor Jerry Spiced Navy Rum, divided ¼ cup (60 ml) freshly squeezed lemon juice ¾ cup + ½ cup (175 ml + 125 ml) water

1 tsp (5 ml) grated fresh ginger ⅓ cup (75 ml) dark brown sugar 1 pinch salt



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