LCBO Food & Drink Autumn 2017

SEASONAL  HERITAGE THANKSGIVING

This recipe is kind of a freehand project. Use whatever dried berries you can find or omit if none are available. Use a mixture of pumpkin, sunflower, sesame and flax seeds omitting any you do not like, or only use one seed. The same applies to the nuts. I usually use about 2 tbsp (30 mL) of each of the different seeds and only one or two kinds of nuts. Reheat to warm when ready to serve. 2 cups (500 mL) blueberries, fresh or frozen ½ cup (125 mL) dried berries such as sea buckthorn berries or haskap ¼ cup (60 mL) sugar 2 tbsp (30 mL) cornstarch 1 tbsp (15 mL) lemon juice ½ tsp (2 mL) lemon zest TOPPING ½ cup (125 mL) mixed seeds ½ cup (125 mL) mixed nuts, hazelnuts, walnuts or almonds BERRY CRISP WITH DRIED BERRIES

⅓ cup (80 mL) rolled oats ¼ cup (60 mL) cold butter ¼ tsp (1 mL) salt 2 tbsp (30 mL) brown sugar 1 Preheat oven to 375°F (190°C).

2 Combine blueberries, dried berries, sugar, cornstarch, lemon juice and lemon zest in a bowl. Spoon into two 4½-inch (11-cm) gratin dishes. 3 In a food processor, pulse seeds and nuts with oats, butter, salt and sugar until coarsely chopped and combined. Spoon on top of the berry mixture. 4 Bake for 25 to 30 minutes or until topping is crisp and fruit is bubbling. Serve warm with ice cream, if desired. Serves 2

WHAT TO SERVE Graham’s 10 Year Old Tawny Port LCBO 404012, $30.00  Origin Aromatic Sparkling Wine VQA LCBO 493304, 250 mL, $5.95

104  FOOD & DRI NK AUTUMN 2017