LCBO Food & Drink Autumn 2023

COOKIES & CREAM RICE KRISPIE SQUARES Created by the Kellogg Company in 1939, the Rice Krispie square is one of the most beloved no-bake recipes of all time. Chewy, crunchy and chocolatey, our cookies-and-cream version works in some Oreo O’s cereal, a chocolate drizzle and chopped Oreo cookies. A great take-home gift for guests. 1/4 cup (60 mL) unsalted butter, plus more for greasing pan 4 cups (1 L) Rice Krispies or other puffed rice cereal 2 cups (500 mL) Oreo O’s cereal 5 cups (1.25 L) mini marshmallows 1 tsp (5 mL) pure vanilla extract Pinch salt 4 oz (115 g) semi-sweet chocolate, chopped 42 mini Oreos, roughly quartered 1. Butter a 9 x 13-inch (23 x 32.5-cm) metal baking pan. Line bottom and long sides with a single piece of parchment paper. (This will make it easy to remove squares for cutting.) 2. In a large mixing bowl, stir together rice cereal and Oreo O’s until evenly distributed. Set aside. 3. In a medium-size pot over medium-low heat, melt 1/4 cup (60 mL) butter. Add marshmallows. Using a silicone spatula, stir, often at beginning and constantly near end, until melted and smooth, about 3 minutes. Remove from heat. Stir in vanilla and salt. Fold in cereal mixture until it’s evenly coated with marshmallow goo. Transfer to prepared pan and press into even layer—a plastic dough scraper makes this easy. Cool completely, about 45 minutes. 4. Lift squares out of pan onto a cutting board. (If they seem stuck, run pan over a medium-heat burner for 5 seconds to help loosen.) Cut into 4 rows by 6 rows to make 24 squares. Place squares on a parchment-­ lined baking sheet. 5. In a small heatproof bowl set over a pan of gently simmering water—bottom of bowl should not touch water—melt choco late, stirring occasionally, until smooth, 3 to 4 minutes. Cool 5 to 10 minutes then transfer to a disposable piping bag. Cut a tiny hole at tip and drizzle chocolate over squares. Press chopped Oreos onto each square. Refrigerate until chocolate has firmed up, 15 to 20 minutes. Transfer to airtight containers lined with parchment paper. (If layering, place parchment between layers.) Store at room temperature for up to 2 days.

tender, about 10 minutes. Add garlic and rose mary. Cook 2 minutes. Pour in wine, scraping up any brown bits. Cook until liquid has mostly evaporated, about 2 minutes. Sprinkle with flour. Cook, stirring often, for 1 minute. Stir in broth, tomato paste and Worcestershire sauce. Raise heat to medium-high. When it starts bubbling, adjust heat to maintain a very gentle simmer. Cook, stirring often, until very thick, 6 to 8 minutes. Season with salt and pepper. Transfer to a buttered 12-cup (3-L) baking dish and spread evenly to cover bottom. Set aside. 2. For the mac & cheese, bring a large pot of salted water to a boil. Cook pasta until very al dente, 1 to 2 minutes less than instructions on package. Drain in colander and rinse under cold running water until cool. Drain again. 4. In a medium-size saucepan, heat butter over medium heat until melted. Add onion. Cook, stirring occasionally with a wooden spoon, until tender, about 4 minutes. Add flour. Cook, stirring constantly, for 2 minutes. Stir in Dijon, then gradually stir in hot milk. Once you’ve added half the milk, switch to a whisk. Raise heat to medium-high. When it starts bubbling, reduce heat to maintain a very gentle simmer. Cook, whisking often, until thickened, about 3 minutes. Remove from heat. Gradually whisk in cheddar until melted. Season with salt—you shouldn’t need much—and pepper. 5. To make topping, place panko in a small bowl. Drizzle with 1 tbsp (15 mL) melted butter and truffle oil. Mix until well-combined. Stir in parmigiano. Set aside. 6. Transfer drained pasta to a large mixing bowl. Add cheese sauce. Mix thoroughly. Pour macaroni mixture over meat sauce in baking dish. Smooth out top evenly. Sprinkle evenly with panko mixture. Bake in upper third of oven until browned and bubbling, about 25 minutes. 3. Preheat oven to 425°F (218°C). Set rack to upper third of oven.

BEEFY MACARONI & CHEESE WITH A TRUFFLE-PARMESAN CRUST Taking inspiration from Hamburger Helper and shepherd’s pie, this comforting casserole features a red wine beef sauce, creamy mac and cheese, and a luxurious crust of panko, truffle oil and parmigiano. 1 lb (455 g) lean ground beef 2 medium-size onions, diced 3 cloves garlic, finely chopped 1 1/2 tsp (7 mL) finely chopped rosemary 1/2 cup (125 mL) dry, fruity red wine 1 1/2 tbsp (22 mL) all-purpose flour 1 cup (250 mL) beef broth 1 tbsp (15 mL) tomato paste 2 tsp (10 mL) Worcestershire sauce Salt and freshly ground pepper to taste MAC & CHEESE 1 lb (455 g) Italian dried elbow macaroni 1/4 cup (60 mL) unsalted butter 1 medium-size onion, finely chopped 1/4 cup (60 mL) all-purpose flour 2 tbsp (30 mL) Dijon mustard 3 cups (750 mL) whole milk, kept hot in a saucepan 3/4 lb (340 g) aged white cheddar, coarsely grated Salt and pepper to taste TOPPING 3/4 cup (175 mL) panko bread crumbs 1 tbsp (15 mL) unsalted butter, melted 1 tbsp (15 mL) truffle oil 1/2 cup (125 mL) finely grated Parmigiano-Reggiano 1. For the beef, heat oil in a large, heavy-duty skillet over medium-high heat. When hot, add beef. Cook, breaking apart with a wooden spoon, until it’s browning and has lost its raw colour, about 4 minutes. Add onion and reduce heat to medium. Cook, stirring, until onion is BEEF 1 tbsp (15 mL) canola oil

7. Remove from oven. Cool 10 minutes before serving.

Serves 8

WHAT TO SERVE Miller Lite LCBO 558940, 6 pk, $17.95

Known as the original light beer, Miller Lite will stand up to this recipe. The effervescence will cut through the richness, providing balance and completing the match.

Makes 24 squares

180 FOOD & DRINK AUTUMN 2023