TASTE Spring 2023

freshly ground black pepper, to taste whipping cream, to serve (optional) cup (60 ml) fresh dill, finely chopped, to serve

⅓ cup (70 g) granulated sugar, plus extra if needed ¾ cup (175 ml) almond flour cup + 2 tbsp (90 ml) very finely ground toasted pistachios 1½ tbsp (22 ml) light rum, such as Bacardi Gold 1½ tbsp (22 ml) fresh lemon juice 1 tsp (5 ml) finely grated lemon zest 1 cup (250 ml) fresh raspberries, to serve

PAIRS WITH LONETREE GINGER APPLE DRY CIDER Canada $13.49 777631 6 x 355 ml CONUNDRUM WHITE USA $21.99 390831

1 In a large heavy-bottomed saucepan, heat oil over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, fresh ginger, cumin and ground ginger and cook for 2 minutes. Add beets and rhubarb. Stir well to combine. Add water, wine, salt and pepper, to taste. Bring to a boil, partially cover and reduce heat to medium-low. Simmer mixture, stirring from time to time, until beets are meltingly tender, about 30 to 45 minutes. Remove from heat and allow to cool slightly. 2 Using a handheld blender, purée soup until completely smooth and season to taste. Add more water if soup is too thick. 3 Transfer soup to a portable serving container or thermos and pack into a picnic basket. To serve, divide soup between 6 to 8 small cups and top with a swirl of whipping cream and a sprinkling of dill. Makes 1.5 litres / Serves 6 to 8

toasted sliced almonds, for garnish icing sugar, for garnish (optional)

1 Preheat oven to 350 F (180 C). Butter inside of a 6-in (15 cm) springform cake pan and line bottom with parchment paper. Set aside. 2 In a medium saucepan, combine butter and chocolate. Place over low heat and stir mixture until melted and smooth. Allow to cool slightly. 3 Add salt to egg whites and, with a handheld mixer, beat at medium-high speed, until stiff peaks form, about 2 minutes. Set aside. Add sugar to yolks and, using same beaters, whip mixture at medium speed until light, pale and fluffy, about 1½ minutes.

WHITE CHOCOLATE & ALMOND TORTA ½ cup (125 ml) salted butter lb (113.5 g) best quality white chocolate, chopped 1 pinch salt 4 eggs, yolks and whites separated into 2 medium-sized bowls



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