LCBO Food & Drink Holiday 2023

PINWHEEL LASAGNA WITH CHESTNUTS & SQUASH

MISO CREAM 3/4 cup (175 mL) whipping cream 1 tsp (5 mL) white miso 2 tbsp (30 mL) firmly packed dark brown sugar

3. Crumble ricotta overtop, add egg and 1/2 cup (125 mL) Parmesan. Stir until just combined with visible chunks of squash, ricotta and chestnut remaining. Set aside. (Filling may be made up to 2 days in advance and kept cov ered and refrigerated until ready to assemble.) 4. To make the Chestnut Béchamel, melt butter over medium heat in a medium pot. Add flour and stir until smooth, then whisk in milk a little at a time until incorporated. Continuing to whisk constantly, bring to a boil. Reduce heat to low to maintain a gentle simmer. 5. Add chestnuts, onion, bay leaf and salt. Cover and cook 10 minutes, stirring from time to time to prevent sticking. Remove onion (it’s okay if a few stray pieces remain) and bay leaf. Using an immersion blender, process until chestnuts are finely chopped. Season with a pinch of nutmeg at a time until seasoned to your liking. Cover and set aside. 6. Working with five lasagna sheets at a time, cook until al dente (refer to package instruc tions). Drain. When cool enough to handle lay out flat in a single layer on a clean kitchen towel. 7. Preheat oven to 350°F (177°C). 8. To assemble, spread half the béchamel over bottom of a 9 x 13-inch (23 x 33-cm) baking dish. Working with one lasagna sheet at a time, cut pasta lengthwise into 3 equal-sized strips. Leaving 1 inch (2.5 cm) uncovered at one of the ends, divide 2 heaping tablespoons (30+ mL) filling along the length of each strip. Beginning at the end opposite the uncovered one, roll into a spiral. Working from the bottom edge of the dish upward, arrange spirals, exposed stuffing end up, in pan. Repeat with remaining pasta sheets and filling. 9. Spoon remaining béchamel over pasta spirals, sprinkle with remaining 1/4 cup (60 mL) Parmesan and dot with remaining 2 tbsp (30 mL) butter. Cover tightly with foil and bake 45 minutes. 10. Increase heat to 450°F (232°C), remove foil, and cook 20 to 25 minutes longer or until golden and bubbling. Let stand 15 minutes before serving.

Chestnuts, like cream, rice and butter are deliciously bland. Before you get the wrong idea, let me assure you this pasta-bake leans into that in the best way. It borrows the quiet, buttery flavours and old-fashioned comfort food vibes of bolognese lasagna, a very dif ferent thing than its tomato-y Southern Italian cousin. Many Italian companies make egg based dried lasagna noodles—look for eggs in the ingredient list. They’re more delicate than lasagna noodles made only with semolina and water, and are the best kind for the job here. 2 lbs (905 g) butternut squash 4 tbsp (60 mL) butter, divided 1/2 medium onion, finely chopped (save other 1/2 for béchamel) 4 slices thinly sliced roll-style pancetta, finely chopped 8 oz (225 g) peeled roasted chestnuts, chopped 1 tbsp (15 mL) chopped sage 1 tbsp (15 mL) chopped thyme Salt and freshly ground black pepper 1 cup (250 mL) ricotta 1 egg 3/4 cup (175 mL) finely grated Parmesan, divided 10 sheets lasagna noodles made with egg

1. Preheat oven to 350°F (177°C). Lightly grease sides only of a 4 x 8-inch (10 x 20-cm) loaf pan. 2. In a small ramekin, dissolve espresso pow der in 1 tbsp (15 mL) hot water. Set aside. 3. Combine sugar and remaining 2 tbsp (30 mL) water in a small pot. Set over medium heat, bring to a boil and cook undisturbed until mixture is light amber. Remove from heat and immediately stir in espresso mixture. Pour into prepared pan. Tilt and rotate pan to distribute evenly. Set aside. 4. In a blender, combine brown sugar, chest nuts, eggs, egg yolks, vanilla, milk and salt. Purée on high speed until no visible flecks of chestnut remain. Strain through a fine-mesh sieve into a small pitcher or bowl. 6. Pour chestnut mixture into loaf pan and arrange in a roasting tin just large enough to hold it. Pour boiling water into roasting tin until it comes halfway up sides of loaf pan. Set on centre rack and bake 40 to 50 minutes or until just set. Remove loaf pan to a rack and let cool 1 hour before covering and refrigerating until chilled, at least 4 hours and up to 3 days. 7. When ready to serve, run a knife around edge of flan to loosen, if necessary. Place a lipped platter overtop and invert both platter and loaf pan to release flan and sauce onto platter. 8. Combine cream and miso in a bowl. Whip to dissolve miso. Add brown sugar and continue to whip until medium-firm peaks form. Pile on top of flan. To serve, plate 1-inch (2.5-cm) thick slices of flan with a little cream and sauce. 5. Meanwhile, bring a kettle of water to a boil.

CHESTNUT BÉCHAMEL 5 tbsp (75 mL) butter 1/4 cup (60 mL) flour 3 cups (750 mL) whole milk 2 oz (55 g) peeled roasted chestnuts, roughly chopped 1/2 medium onion, peeled and trimmed, root end intact 1 bay leaf 1 tsp (5 mL) salt Freshly grated nutmeg

1. Trim and peel squash. Scoop out seeds and fibrous membrane. Cut squash into 1/2-inch (1-cm) dice. You should have about 5 cups (1.25 L). Set aside. 2. Melt 2 tbsp (30 mL) butter in a large skillet over medium heat. Add onion and cook, stirring from time to time, until translucent, 6 to 8 minutes. Stir in pancetta and cook 2 minutes longer. Add chestnuts, sage, thyme and reserved squash. Season generously with salt and pepper, and stir to combine. Reduce to low, cover and cook 20 to 25 minutes, stirring every 5 minutes or so, or until squash begins to break apart and is tender but not mushy. Remove lid and let cool to room temperature.

Serves 8

Serves 6

WHAT TO SERVE J.P. Wiser’s 15 Years Old

WHAT TO SERVE Le Volte dell’Ornellaia VINTAGES ESSENTIALS 964221, $31.95

Canadian Whisky LCBO 536946, $55.95

This spin, pun intended, on lasagna calls for a Tuscan red. This polished wine is layered with fig, chocolate, violet and a hint of oak, complementing the sure-to-satisfy recipe.

An incredible Canadian whisky with caramel, ripe banana and oak spice notes connects with the nutty sweetness offered by the flan, creating a unique partnership.

FOOD & DRINK HOLIDAY 2023 253