LCBO Food and Drink Holiday 2016

SWEET POTATO “ARANCINI ”

2 egg yolks ½ tsp (2 mL) vanilla extract or paste 2 tbsp (30 mL) sugar ¼ tsp (1 mL) salt ½ tsp (2 mL) cinnamon 1 tbsp (15 mL) coarse decorative white sugar (optional) 1 tbsp (15 mL) amaretto 1 Preheat oven to 350°F (180°C). 2 Generously butter a 9½ x 4½-inch (24 x 11‑cm) loaf pan. Line with a strip of parch- ment trimmed to the length of the pan (the ends don’t need to be covered), leaving ample overhang along sides to later become handles and aid in the removal of the loaf. Arrange 3 cups (750 mL) of the bread cubes evenly over bottom of pan; using only half of the jam, spoon randomly in dollops over bread. Grate roughly one-third of the marzipan overtop. Arrange another 3 cups (750 mL) of the bread over, and once again top with half the jam and one-third of the marzipan. Finish with the fi- nal third of bread, then the final third of the marzipan. Drizzle melted butter overtop. 3 In a large bowl, whisk together the milk, 1 cup (250 mL) cream, eggs and egg yolks; stir in vanilla, sugar, salt and cinnamon. Gently pour over bread and let stand for 20 minutes to allow bread to absorb custard mixture. Sprinkle decorative sugar overtop and bake for 40 minutes or until puffed and golden. Let stand at room temperature for at least 1 hour (hot bread pudding will be too delicate to turn out) before removing from pan and slicing into 8 pieces. 4 Whip remaining ½ cup (125 mL) cream with amaretto and serve slices with a dollop of the cream. Serves 8

about 1½ tsp (7 mL) of the Gorgonzola mix- ture. Pinch sweet potato around to fully enclose. Repeat with remaining potato and filling (rolled croquettes may be made to this point, arranged in a single layer, covered and refrigerated for up to 2 days in advance). 6 Place eggs, remaining ½ cup (125 mL) flour, and bread crumbs each in their own small bowl; season flour and bread crumbs with salt and pepper. Working with 1 croquette at a time, coat first in egg, then flour, then egg again, and finally in bread crumbs. Continue to coat all of the croquettes. 7 Heat a 2-inch (5-cm) depth of oil in a med­ ium saucepan over medium-high. Oil is ready when a pinch of bread crumbs bubbles imme- diately and remains near the surface of the oil. Fry croquettes in batches for 2 to 3 minutes or until deeply golden and hot. Remove to a paper-towel-lined baking sheet to drain. Serve while warm. Makes 12 WHAT TO SERVE Angels Gate Süssreserve Riesling VQA LCBO 620104 $13.95 The wine’s appealing light sweetness is a brilliant contrast for salty bacon and Gorgonzola’s sharp, tangy flavour. Kung Fu Girl Riesling LCBO 394759 $19.15 Riesling’s vibrant acidity cuts any oiliness in deep-fried foods, and accentuates sweet and savoury notes in these croquettes. BLACK CHERRY & MARZIPAN BREAD PUDDING Bread pudding is an easy comforting dessert. It can be easily tricked out to suit special oc- casions, as we’ve done here. To make the mar- zipan easy to grate, stash it in the freezer for 30 minutes or so before you plan to assemble the ingredients in the pan. ¼ cup (60 mL) butter, melted, plus extra unmelted to butter pan 9 cups (2.25 L) cubed day-old brioche or challah ½ cup (125 mL) good-quality black cherry jam 3½ oz (105 g) marzipan 1½ cups (375 mL) milk 1½ cups (375 mL) whipping cream, divided 2 eggs

Arancini are usually made of rice, but given that the word means “little oranges” in Ital- ian it seems fitting that they should at least be orange. Stuffed with a small amount of creamy Gorgonzola, bacon and a touch of maple syrup, these sweet potato croquettes should be prepped a day or two in advance, to the point indicated in recipe, making them perfect for a midday meal. 1 medium sweet potato, about 1 lb (500 g) ¼ cup (60 mL) butter ⅓ cup plus ½ cup (80 mL plus 125 mL) all-purpose flour, divided ⅓ cup (80 mL) milk Pinch cayenne Salt and freshly ground black pepper

4 slices thick-cut bacon 2 oz (60 g) Gorgonzola 1 tbsp (15 mL) maple syrup 3 tbsp (45 mL) extra-smooth ricotta 2 eggs, lightly beaten 1 cup (250 mL) bread crumbs Oil for frying

1 Place a parchment-lined baking sheet on bottom rack of oven to catch drips. Preheat to 425°F (220°C). 2 Pierce the potato in several places with a fork and place directly on middle rack; cook for 1 hour 15 minutes or until very soft. Re- move to a board and cut potato down its cen- tre to expose the flesh while still hot. Cool to room temperature, remove and discard peel. Roughly mash and set aside. 3 Melt butter in a large skillet over medium heat. Sprinkle in ⅓ cup (80 mL) flour and stir to combine. Pour milk over and stir, pressing mixture into pan with a spatula, until thick- ened to a heavy paste. Add sweet potato and fold mixture onto itself until smooth and uni- form. Remove from heat, stir in cayenne and season generously with salt and pepper; turn out into a bowl, cover and refrigerate until thoroughly chilled, about 3 hours. 4 Meanwhile, prepare the filling. Cook bacon until crisp using your preferred method; drain and chop. In a small bowl, mash together Gor- gonzola and maple syrup. Stir in ricotta and bacon; season mixture with salt and pepper. 5 Working with a scant 2 tbsp (30 mL) sweet potato mixture at a time, roll into a ball and use your thumb to create an indent. Fill with

WHAT TO SERVE Warre’s Otima 10 Year Old Port LCBO 566174

$22.20 With notes of dried fruit and nuts, tawny port is an elegant partner for this dessert. The wine has a good seam of acidity that balances sweetness. Disaronno Amaretto LCBO 2253 $29.95 Amaretto is an ingredient in the dish, picking up and enhancing the almond flavour of the marzipan. Served alongside; it mirrors the flavours of the pudding.

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