LCBO Food & Drink Autumn 2022

and salt in a large bowl. Stir in buttermilk. Drain cranberries and add to bowl. Stir to combine. 4. Divide mixture between loaf pans. Bake until golden brown and a toothpick inserted into middle comes out clean, 30 to 35 minutes. Cool in pans 10 minutes, then flip out onto a wire rack to cool completely. 5. Wrap loaves in plastic wrap then transfer to freezer. Freeze until firm, 1 to 2 hours. (This will make them easier to slice.) 6. Position oven racks in top and bottom thirds. Preheat oven to 425°F (218°C). Line two baking sheets with parchment. 7. Using a sharp serrated knife, cut one loaf into 1/8 -inch (3-mm) slices. Arrange on prepared baking sheets.

8. Bake, switching and rotating trays halfway through, until slices are crisp and almonds are toasted, 13 to 15 minutes. Transfer to a wire rack to cool completely. Repeat with remaining loaf. Crackers will keep in an airtight container at room temperature up to one week.

3. When dough is chilled, lightly flour a clean work surface. Roll dough into an approximately 12-inch (30-cm) square, about 1/8 -inch (3-mm) thick. Sprinkle evenly with kasha, then, using a rolling pin, press the kasha into the dough. 4. Brush with beaten egg, then sprinkle with Maldon salt. Cut into 2-inch (5-cm) squares using a knife or fluted ravioli cutter. 5. Arrange squares on prepared baking sheets. Bake, switching and rotating trays halfway through, until lightly browned, 13 to 15 minutes. Transfer to a wire rack to cool completely. Crackers will keep in an airtight container at room temperature up to one week.

1/2 tsp (2 mL) fine sea salt 5 tbsp (75 mL) warm water 1 tbsp (15 mL) amber honey 2 tbsp (30 mL) olive oil 2 tbsp (30 mL) kasha 1 egg, lightly beaten 1/2 tsp (2 mL) Maldon salt

1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment. 2. Whisk flours with sea salt in a medium bowl. Whisk water with honey in a small bowl or liquid measuring cup until combined. Whisk in oil. Slowly pour water mixture into bowl with flours, stirring to combine with a fork. When dough starts to come together, knead gently in bowl until smooth, about 1 minute. Pat dough into a rough square and wrap tightly in plastic wrap. Refrigerate until firm, about 20 minutes.

Makes about 60 crackers

BUCKWHEAT CRACKERS WITH KASHA

These earthy crackers get extra crunch from a sprinkling of kasha (roasted buckwheat groats). If you can only find raw buckwheat groats, toast them in a dry pan over medium heat until browned and fragrant, about 5 minutes. Cool completely before using.

1 cup (250 mL) all-purpose flour 1/2 cup (125 mL) buckwheat flour

Makes about 30 crackers

FOOD & DRINK AUTUMN 2022 161

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