LCBO Food & Drink Autumn 2022

SESAME SEED BREAK-APART CRACKERS These rustic, crunchy crackers are made for sharing. Serve them up whole and let your guests break them apart, or snap them into smaller pieces and tuck them into your cheese board. 1 cup (250 mL) all-purpose flour 1 cup (250 mL) whole-wheat flour 3 tbsp (45 mL) toasted sesame seeds, divided 3 tbsp (45 mL) black sesame seeds, divided 1 tbsp (15 mL) granulated sugar 1. Arrange racks in top and bottom thirds of oven. Preheat oven to 400°F (204°C). Line two baking sheets with parchment. 2. Whisk flours with 2 tbsp (30 mL) each black and white sesame seeds, sugar and salt in a large bowl. Combine milk and oil in a liquid measuring cup. Slowly pour milk mixture into bowl with flours, stirring to combine with a fork. When dough starts to come together, knead gently in bowl then transfer to a clean work surface. Knead until smooth, about 1 minute. Wrap tightly in plastic wrap. Let rest in fridge 20 minutes. 3. Lightly flour a work surface. Divide dough into four pieces. Roll each piece into a roughly 5 1/2 x 16-inch (13 x 40-cm) oval. Transfer to prepared baking sheets. Brush with egg then sprinkle with remaining 1 tbsp (15 mL) each of sesame seeds and Maldon salt. 4. Bake, rotating and switching trays halfway through, until golden-brown, 15 to 18 minutes. Transfer to a wire rack to cool completely. Crackers will keep in an airtight container at room temperature up to one week. 3/4 tsp (4 mL) fine sea salt 2/3 cup (150 mL) whole milk 2 tbsp (30 mL) sesame oil 1 egg, lightly beaten 1/2 tsp (2 mL) Maldon salt

Gorgeous Gourds from page 102

BAKED SQUASH RISOTTO WITH A CRISPY CRUMB TOPPING This baked, no-stir risotto would be blasphemy in Italy, but truthfully, most people won’t know the difference. It stars rich, sweet Hubbard squash, and the cooking water for the squash gets used as broth, which further amps up the pumpkin flavour. This would also be terrific made with sugar pumpkins. SQUASH PURÉE AND STOCK 1 Hubbard squash, 1 1/2 lbs (680 g), RISOTTO 1 cup (250 mL) thinly sliced onion 3 tbsp (45 mL) unsalted butter, divided 1 cup (250 mL) coarsely grated zucchini 1 1/2 cups (375 mL) arborio rice 1/2 cup (125 mL) dry white wine 1 1/2 tsp (7 mL) salt 1/2 tsp (2 mL) freshly ground pepper 1/2 cup (125 mL) grated Pecorino Romano cheese washed with skin on 5 cups (1.25 L) water 1/2 tsp (2 mL) salt

ROSEMARY & GREEN OLIVE SLICE-AND-BAKE CRACKERS

2. Roll dough into a 7-inch (18-cm) long log. Transfer to a large piece of plastic wrap and wrap tightly. Roll ends of plastic wrap to force out any air pockets. Transfer to freezer. Freeze until firm, about 45 minutes. 3. Meanwhile, arrange oven racks in top and bottom thirds of oven. Preheat to 350°F (177°C). Line two large baking sheets with parchment. 4. Whisk egg in a small bowl. Place poppy seeds on a large plate. 5. When dough is chilled, brush log with egg, then transfer to plate and roll in poppy seeds until covered. Cut log into 1/8 -inch (3-mm) thick slices. Arrange on prepared baking sheets. 6. Bake, switching and rotating trays halfway through, until tops are light golden-brown, 15 to 18 minutes. Transfer to a wire rack to cool completely. Crackers will keep in an airtight container at room temperature up to one week.

There’s nothing better than buttery crackers baked at a moment’s notice. My advice: Keep a log of these slice-and-bake beauties stashed in the freezer for last-minute gatherings. Just thaw them in the fridge for 1 hour before slicing and baking. 1 cup (250 mL) all-purpose flour 2 tsp (10 mL) finely chopped rosemary 1 1/2 tsp (7 mL) granulated sugar 1/2 tsp (2 mL) fine sea salt 1/4 tsp (1 mL) baking powder 1/2 cup (125 mL) cold unsalted butter, finely grated 1/4 cup (60 mL) chopped Castelvetrano olives, patted dry 1 tbsp (15 mL) cold water 1 egg 2 tbsp (30 mL) poppy seeds 1. Whisk flour with rosemary, sugar, salt and baking powder in a medium bowl. Add butter and olives, tossing to coat. Drizzle water overtop, then knead together until dough is smooth, about 1 minute.

Makes 4 large crackers

Makes about 35 crackers

162 FOOD & DRINK AUTUMN 2022

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