LCBO Food & Drink Autumn 2023

STUFFED SHELLS WITH VODKA BUTTERNUT SQUASH SAUCE

7. Pour half of sauce over the bottom of a 9 x 13-inch (23 x 32-cm) baking dish. Fill each pasta shell with about 1 tbsp (15 mL) ricotta filling before adding to the sauced pan. Pour remaining sauce overtop. Sprinkle with reserved cheese. Seal dish with foil. Bake until lightly bubbling and cheese is melted, about 20 minutes. Remove foil and broil until lightly golden, about 5 more minutes. Let stand for 5 to 10 minutes before serving. Sprinkle with basil leaves. Serve warm. TIP Kosher salt is milder in flavour; if you only have table salt, reduce the amount, taste and adjust to your liking. WHAT TO SERVE The Foreign Affair The Conspiracy VQA VINTAGES ESSENTIALS 149237, $19.95 Mirroring the ripasso method used in Italy’s Veneto region, this wine uses dried grapes to add richness. Prune, smoke and dark fruit match our flavourful dish. When you’re golden, you’re in a good place. Echo that attitude with a luscious and sunny dessert that’s sure to be a hit with friends. It just so happens to be plant-based, which makes it a winner all around. BASE 1/2 cup (125 mL) firm alternative plant-based “butter,”cut into cubes, plus a little extra for greasing pan FILLING 2 to 3 lemons 1 cup (250 mL) oat milk 2 cups (500 mL) granulated sugar 1/2 cup (125 mL) cornstarch 1/8 to 1/4 tsp (0.5 to 1 mL) ground turmeric 1/8 tsp (0.5 mL) salt 3 tbsp (45 mL) firm alternative plant-based “butter,” cut into cubes TOPPING (OPTIONAL) 2 cans (each 400 mL) full-fat coconut milk (see TIP) 4 tsp (20 mL) granulated sugar 1 cup (250 mL) all-purpose flour 1/2 cup (125 mL) sifted icing sugar PLANT-BASED TURMERIC LEMON SQUARES Serves 6 to 8

1. Preheat oven to 350°F (177°C). 2. To prepare base, grease an 8 x 8-inch (20 x 20-cm) square baking dish with a little butter. Whirl flour and icing sugar in a food processor. Add butter and pulse until coarse crumbs form. Turn mixture into prepared pan. Press evenly to form base. 3. Bake in centre of preheated oven until puffed and lightly golden around edges, 20 to 25 minutes. Set on a rack to cool completely. 4. Meanwhile, finely grate the zest of lemons until you have 1 tbsp (15 mL) zest. Squeeze lemons until you have 3/4 cup (175 mL) juice. Set both aside. In a medium-size bowl, whisk oat milk with sugar then slowly sprinkle in corn starch, whisking constantly so no lumps form. Whisk in lemon juice, turmeric and salt. 5. When base is cool, scrape lemon mixture into a small saucepan and set over medium heat. Cook, whisking often, until mixture begins to simmer gently, about 10 to 12 minutes. Adjust heat as needed. Gently simmer, stirring frequently, until thickened, 3 more minutes. Let cool slightly. Stir in lemon zest and butter. 6. Carefully pour slightly cooled mixture over cooled cookie base. Cover with plastic wrap. Refrigerate overnight. Also, put coconut milk cans into the fridge overnight. 7. When ready to serve, prepare topping by removing coconut milk from fridge being careful not to shake the cans. Open the cans and care fully scoop out the solids that have formed at the top of the cans and place in stand mixer bowl or mixing bowl. Be sure not to incorporate any of the thin liquid or the coconut cream will not whip. Sprinkle with sugar. Using a stand mixer or hand mixer, beat until whipped, about 2 minutes. 8. Run a thin spatula or knife along the edges of the dessert in the pan. Using a spatula, remove the base and filling to a cutting board. Using a large knife, slice into 18 bars. To keep the edges clean, you may want to wipe the knife between each cut. Spread or pipe a little whipped coco nut mixture over each bar just before serving. Makes 18 bars

Stuffed shells nestled in a rosy autumn sauce and baked with gooey and golden cheese is the very definition of comfort. 1 medium-size butternut squash, peeled, cut into large cubes 6 garlic cloves, trimmed with peel on 2 tbsp (30 mL) olive oil 1 tub (475 g) traditional ricotta 2 cups (500 mL) shredded mozzarella, divided 1 1/2 cups (375 mL) grated Parmigiano-Reggiano or pecorino, divided 2 egg yolks 1/4 cup (60 mL) finely chopped basil, plus 1 to 2 tbsp (15 to 30 mL) small basil leaves to garnish 1 tsp + 1/4 tsp (5 mL + 1 mL) kosher salt (see TIP) 1/8 tsp (0.5 mL) freshly ground black pepper, plus generous pinches 1. Preheat oven to 400°F (204°C). 2. Spread out squash cubes and garlic on a baking sheet. Drizzle with olive oil and toss to coat. Roast in centre of preheated oven until very tender, about 35 to 40 minutes. Stir and shake pan a couple of times during roasting to prevent any sticking. 3. Meanwhile, add ricotta and half of mozzarella and Parmigiano to a bowl. Set remaining grated cheeses aside. Whisk yolks, 1/4 cup (60 mL) chopped basil, 1/4 tsp (1 mL) salt and generous pinches of pepper into ricotta mixture. Set aside. 4. Bring a large pasta pot of water to a boil. When boiling, salt the water then tumble in shells, separating as you add. Cook, stirring occasionally, until almost al dente, about 8 to 9 minutes. You’ll likely need to knock a couple of minutes off the cooking time listed on the package. Carefully scoop out 1 cup (250 mL) pasta water and set aside in case you need to thin the sauce later. Drain and cold-rinse pasta. 5. When squash is done, let cool slightly. Reduce oven temperature to 350°F (177°C). 6. Turn slightly cooled squash into a food processor. Squeeze garlic out of its papery skins into food processor. Whirl until chopped. Add cream, vodka, tomato paste, remaining 1 tsp (5 mL) salt and 1/8 tsp (0.5 mL) pepper. Whirl until puréed. If very thick, whirl in re served pasta water until thinned to a tomato paste consistency. Taste and adjust seasoning to your liking. 1/2 lb (225 g) jumbo shells, about 35 1 cup (250 mL) whipping cream (35%) 1/4 cup (60 mL) vodka 1 tube or can (156 mL) tomato paste

TIP For best results, be sure to use a good-­ quality coconut milk such as Thai Kitchen.

WHAT TO SERVE Jackson-Triggs Reserve Vidal Icewine VQA VINTAGES ESSENTIALS 389411, 375 mL, $39.95 Vidal icewine’s balanced sweetness comple ments the dessert’s mildly sweet coconut and citrus components. The wine’s acidity helps to lighten the density of the dessert.

162 FOOD & DRINK AUTUMN 2023