LCBO Food and Drink Autumn 2016

blender) then pass through a fine sieve to re- move any lumps. Stir in lemon zest. Pour into pan over crust. Place pan on a baking tray and bake for 30 minutes. Carefully rotate pan in oven, then continue baking for 25 to 30 min- utes or until filling has set. If you have a ther- mometer, cook until the internal temperature of the cake reaches 180°F (82°C). 4 Run a knife around edge of cheesecake and allow to cool in the pan before serving. If de- sired, spoon Saskatoon Berry Compote (recipe follows) over each slice. Serves 8 WHAT TO SERVE Lakeview Cellars Vidal Icewine VQA VINTAGES ESSENTIALS 522672, 200 mL $21.95 This icewine will add a luxurious conclusion to your Thanksgiving feast and is the perfect accompaniment to this dessert. Its luscious, sweet pear, apple, honey and dried fruit flavours will stand up to the richness and depth of flavours of this cheesecake, while the zesty acidity cleanses the palate. Martini & Rossi Asti LCBO 253948 $14.10 Asti is a wonderful low-alcohol bubbly made from the aromatic Muscat grape. Its sweet palate, lively sparkle and intense flavours of pear, citrus peel and orange blossom will harmonize with the flavours and textures of this cheesecake. Using foraged berries from the wild is a trendy way to complete a dessert—even if it’s just a scattering around the plate. I used dried Saskatoon berries but sea buckthorn or even dried blueberries are all outstanding. Serve the sauce at room temperature as a garnish for the cheesecake. Compote keeps refrigerated for up to 2 weeks. ½ cup (125 mL) dried Saskatoon berries ½ cup (125 mL) balsamic vinegar SASKATOON BERRY COMPOTE

WHAT TO SERVE Grand Marnier LCBO 1784

$44.95 Grand Marnier’s intense orange and Cognac flavours echo elements of the dessert while the rich palate bal- ances the density of the chocolate. Served in a snifter or with coffee and a dollop of cream, this perennial favourite liqueur will make for a perfect conclusion to your Thanksgiving feast. Taylor Fladgate 10-Year-Old Tawny Port VINTAGES ESSENTIALS 121749 $34.95 This fortified wine offers comparable baked orange, dried fruit and chocolate flavours that will enhance those elements in these treats. This port’s concentra- tion and weight easily contend with the depth of fla- vour and the texture of the chocolate on the palate. SPANI SH CHEESECAKE My daughter Emma Waverman spent time in San Sebastian this summer and came back with this gorgeous cheesecake recipe from Chef Kevin Patricio of La Madame restaurant. We all liked it better than the famous Uncle Tetsu cheesecake to which it has some simi- larity, but the added benefit of no lineup. The cream cheese used in this cheesecake is im- portant to the final texture, which is very soft and custard-like. Use bulk deli cream cheese and avoid the low-fat one.

CANDIED ORANGE PEEL When I was in California recently, I was sur- rounded by citrus trees and as long as they were on public land you could pick them. Con- sequently, I had so many oranges that I was looking for ways to use them up. Being a lover of chocolate-coated orange peel, I looked for an easy way to make it. Using the method to make marmalade seemed worth a try, and it worked. This recipe is so easy you will be giv- ing out candied orange peel for gifts, to great accolades. This keeps two weeks in an airtight container. 3 large navel oranges

SYRUP 2 cups (500 mL) sugar 2 cups (500 mL) water

6 oz (175 g) dark chocolate, preferably 70 percent or higher

BASE 7 oz (210 g) digestive biscuits, about 16 ¼ cup (60 mL) melted butter FILLING 2 cups (500 mL) whipping cream 1½ cups (375 mL) deli cream cheese ¾ cup (175 mL) sugar 3 eggs 4 tsp (20 mL) cornstarch 1 tbsp (15 mL) grated lemon zest

1 Place oranges in a pot and cover with water by 1 inch (2.5 cm). Bring to boil, reduce heat, cover and simmer for 1 hour or until oranges are tender but not flabby. 2 Drain and let oranges cool a little. Cut off the ends. Cut in half then scrape out and dis- card all the flesh, leaving the soft white pith. Slice orange peel into thin pieces. Bring sugar and water to boil in a wide pot over high heat. Boil for 2 minutes. Add the peel, reduce heat and simmer until most of the syrup is ab- sorbed, about 35 to 45 minutes. Remove peel and place on a large piece of parchment paper to dry. Refrigerate overnight. 3 Melt chocolate in a small pot over low heat. With a thin fork, dip the orange peel into the chocolate. Coat at least half or the whole piece if you wish. Lay pieces on clean parchment and place in the refrigerator until dry, about 2 hours. Store in the refrigerator. Makes about 80 pieces

1 Preheat oven to 350°F (180°C). Butter a 9-inch (23-cm) springform pan and line the bottom with parchment. 2 Process biscuits in a food processor until they are fine crumbs. You should have 2 cups (500 mL). With processor running, add butter and whirl until crumbs hold together when squeezed. Press evenly into base of prepared pan. Set aside. 3 Combine cream, cream cheese, sugar, eggs and cornstarch together in a bowl. Blend for 2 minutes using an immersion blender (stick

½ cup (125 mL) water ¼ cup (60 mL) sugar 3 whole star anise

1 Combine all ingredients in a small pot and bring to a boil, stirring until sugar is dis- solved. Reduce heat and simmer for 8 minutes or until mixture has thickened and berries are tender. Remove and discard star anise. Cool before serving. Makes 1 cup (250 mL)

146  FOOD & DRI NK AUTUMN 2016