LCBO Food & Drink Autumn 2019

CREAMY RICOTTA True ricotta is made from whey, but this fast, easy version made from whole milk and cream tastes better than most store-bought ver- sions. If using in the lasagna, drain for at least 18 hours in fridge before combining with the sauce. It can be used anywhere ricotta is used, and is delicious drizzled with olive oil or honey and a good pinch of dried chili flakes, served with crusty bread. 4 cups (1 L) whole milk 1/2 cup (125 mL) whipping cream 3/4 tsp (4 mL) sea salt 1/4 cup (60 mL) white vinegar 1 Arrange several layers of cheesecloth in a large sieve set over a large bowl. 2 Combine milk, cream and salt in a medium saucepan over medium heat; bring to a simmer (watch carefully, as the mixture may boil over quickly once simmering). Remove from heat and stir in vinegar. Let stand 5 minutes to allow curds to develop. Gently pour into sieve and let drain 1 hour. 3 Bring ends of cheesecloth over cheese to enclose and refrigerate along with the bowl to catch drips for 12 to 24 hours before using. Ricotta will keep for 3 days in fridge. Makes 1  1/4 cups (310 mL) CANADIAN SWEET POTATO PIEs Think of this as pumpkin pie’s Southern cousin, with the same warm spices, silky texture and iconic fall flavour, but we’ve added maple essence to bring this Dixieland treat home. Elegant as individual pies—baked and served in pretty little soufflé dishes or individual casseroles—the recipe works family-style too, and we’ve made it super easy by switching out the pastry crust for a crunchy nut and graham bottom. Serve with a dollop of whipped cream or scoop of vanilla ice cream and a garnish of ready-made praline pecans. 2 large sweet potatoes 16 small square graham crackers 3/4 cup (175 mL) raw pecans 1/2 cup (125 mL) melted butter 1 1/4 cups (310 mL) packed brown sugar, divided 1 cup (250 mL) 35% cream 3 free-range eggs 1 tsp (5 mL) maple extract Taking root from page 100

1 tsp (5 mL) cinnamon 1/4 tsp (1 mL) nutmeg 1/4 tsp (1 mL) fine sea salt 1 Preheat oven to 350°F (180°C).

6 Divide the crumble evenly between the prepared pie dishes then press firmly using the bottom of a small glass or measuring cup, with crust coming up the sides a bit. Arrange the dishes on a baking tray and pop into the oven for 10 to 15 minutes or until deeply golden; set aside. 7 To the potato purée, add the remaining brown sugar, cream, eggs, maple extract, cinna- mon, nutmeg and salt. Whisk well to combine and make smooth, though a few lumps are fine. 8 Pour filling into the crusts. Pop back into the oven and bake for 40 minutes or until filling has begun to puff and is set in the middle. For one large 9-inch pie, baking time is closer to 50 to 60 minutes. 9 Serve at room temperature or cool, garnished as desired.

2 Lightly grease ovenproof baking dishes, sides and bottoms; set aside. This recipe makes 4 cups (1 L) of filling, so the number of individual pies will depend on the size of the pans, but with a typical 4- to 5-inch (10 to 13-cm) dish, six is good, or use one 9-inch (23‑cm) pie pan. 3 Poke sweet potatoes with paring knife all over before cooking in microwave on high or on the “potato” setting, until tender, about 6 minutes (see TIP). Squeeze to test for softness and, once soft to the touch, cut the potatoes open and allow to cool. Then scoop the cooked potato flesh out into a bowl and mash it until smooth. You will need 1 1/2 cups (375 mL) of potato purée. 4 While the potatoes are cooking and cooling, make the crust. 5 Into a food processor, add the graham crackers, pecans, butter, and 1/4 cup (60 mL) of the brown sugar. Blend on high until mixture is a fine crumble.

Makes 6 individual pies or 1 deep-dish family‑style pie

TIP  No microwave, no problem! Simply pop the sweet potatoes into a 400°F (200°C) oven and roast until soft, about 40 minutes. This can be done the day before.

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FOOD & DRINK AUTUMN 2019