LCBO Food & Drink Spring 2023


press crumbs into the bottom and 2 inches (5 cm) up the sides of the pan. Bake in centre of oven until set, about 15 minutes. Transfer to a rack. Cool while you make filling. 3. For the filling, boil a full kettle of water. Add mango and sugar to a clean bowl of a food processor and whirl, scraping down sides if needed, until completely smooth, about 1 minute. Add cream cheese and vanilla seeds (saving pod for another use). Continue processing until mixture is smooth and fully combined. Scrape down sides, then add eggs. Pulse a few times just until combined (do not 4. Set a roasting pan or large casserole dish in the bottom third of oven. Fill with boiling water, about 3/4 inch (2 cm) deep. Set cheesecake on centre rack of oven and bake until edges are set but centre lightly wobbles when shaken, 45 to 50 minutes. Remove from oven and let cool on a rack for 1 hour, then chill in refrigerator at least 3 hours or overnight. 5. To finish, release the springform pan. Gently run an offset spatula under the bottom to loosen, then transfer cheesecake to a cake stand, removing parchment if desired. In a large bowl, whisk cream with sugar and vanilla seeds until soft peaks form. Spoon over cheesecake. Top with mango slices and coconut. Serve immediately. [ WHAT TO SERVE ] Cave Spring Select Late Harvest Riesling VQA VINTAGES 415901, 375 mL, $24.95 Late Harvest Riesling’s complementary citrus, apricot and pineapple flavours will stand up to this delectable dessert. The wine’s exotic nature matches the dish’s delicate spice component. over-mix). Scrape filling into prepared crust; smooth top. Serves 6 to 8

This silky-smooth cheesecake is baked on a spicy gingersnap crust and topped with rich vanilla whipped cream, perfectly ripe mango and toasted coconut. For the best texture, bring your ingredients to room temperature, and while this recipe calls for honey-sweet Ataulfo mangoes, any variety will do, as long as they’re perfectly ripe. CRUST 2 packages (each 150 g) Swedish style gingersnap cookies 2 tsp (10 mL) granulated sugar 1/4 cup (60 mL) unsalted butter, melted, plus more for buttering pan FILLING 1 cup (250 mL) diced ripe Ataulfo mango, approx. 2 medium mangoes (235 g each), at room temperature 3/4 cup (175 mL) granulated sugar 2 blocks (each 250 g) Original Philadelphia cream cheese, quartered, at room temperature Seeds from 1/2 vanilla bean 3 large eggs, at room temperature ASSEMBLY 1 1/4 cups (310 mL) whipping cream 1 tsp (5 mL) granulated sugar Seeds from 1/2 vanilla bean 1 ripe Ataulfo mango, peeled, thinly sliced 1/4 cup (60 mL) flaked coconut, lightly toasted 1. Position racks in centre and bottom third of oven. Preheat to 325°F (163°C). Lightly butter base of an 8-inch (20-cm) round smooth-based springform pan. Line bottom with parchment and set aside. 2. For the crust, whirl gingersnaps in bowl of a food processor until fine crumbs form (you should have about 2 cups/500mL). Add sugar and pulse to combine. Add melted butter and pulse until mixture resembles wet sand. Transfer to prepared pan. Using a flat measuring cup, very firmly


until mixture has reduced to 3 1/4 cups (810 mL), about 7 minutes. Remove from heat and immediately stir in lemon juice. Cool 5 minutes. 3. Stir mixture, then strain into prepared dish. Chill in refrigerator, uncovered, until posset is set, about 4 hours. Cover tightly with plastic wrap and refrigerate up to 1 day. 4. For the rhubarb, position rack in centre of oven. Preheat to 325°F (163°C). 5. Combine rhubarb pieces with sugar, lemon and reserved vanilla seeds in a medium bowl. Let stand, stirring occasionally to blend flavours and dissolve any lumps of sugar, about 20 minutes. Scrape into a 9 1/2 -inch (24-cm) glass pie plate. Roast in centre of oven until rhubarb is tender and syrupy, 25 to 30 minutes. Transfer pan to a wire rack and cool completely. Cover and chill in refrigerator until posset is ready. 6. To serve, remove rhubarb from syrup, then scatter over top of posset. (Leftover syrup can be mixed with soda water for a sweet-tart drink.) Sprinkle with shortbread and mint. Serve immediately.

In this classic British dessert, rich custard is topped with tart baked rhubarb, crushed shortbread cookies and fresh mint. To simulate English double cream, we reduce whipping cream with sugar to boost the fat content. When doing this, be sure to use a large pot, as the mixture will rapidly boil upward. POSSET 3 1/4 cups (810 mL) whipping cream 1 1/4 cups (310mL) granulated sugar 1 tsp (5 mL) finely grated lemon zest 1 vanilla bean 1/2 cup (125 mL) strained fresh lemon juice RHUBARB 3 stalks Ontario hothouse rhubarb, trimmed, cut into 1-inch (2.5-cm) pieces (about 2 cups) 1/3 cup (80 mL) granulated sugar 1 tsp (5 mL) fresh lemon juice ASSEMBLY 1/2 cup (125 mL) coarsely crushed shortbread cookies 2 tbsp (30 mL) torn mint leaves 1. For the posset, set a fine mesh sieve over an oval 9-cup (2.25-L) dish, about 8 x 11 inches (20 x 28 cm). Set aside. 2. Combine cream with sugar and zest in a very large, deep pot. Split and scrape seeds from vanilla bean. Reserve seeds for rhubarb. Add pod to cream mixture, then set over medium high heat. Cook, stirring often, until sugar is fully dissolved. Bring to a full boil and continue cooking, stirring occasionally,

Serves 6 to 8

[ WHAT TO SERVE ] Dillon's Limoncello LCBO 27694, $44.80

This local gem is pleasantly sweet with balanced acidity. Complementary flavours result in a harmonious experience.



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