LCBO Food & Drink Spring 2020

With all the alternative milks on shelves and making their way into our fridges, we’ve come up with some delish ideas that show you how to make great use of them in cooking.

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By Christopher St. Onge PHOTOGRAPHY BY Rob Fiocca

It’s easy to forget milk’s magic. Like onions, celery and carrots, it’s often overlooked but indispensable in the kitchen. Here, five new recipes shine a spotlight on the goodness of milk, each recipe using a different type. Canadian labelling laws prohibit the use of milk on anything other than cow or goat milk labels, but to most of us these alternatives are also milk! Soy milk and goat milk behave much like cow milk in the kitchen but bring with them subtle differences in flavour. Low in fat and high in flavour, buttermilk makes the best brine, and reliable cow milk can stand the test in what I’m sure will be your favourite ragu recipe for years to come. Also, there’s Tres Leches Layer Cake! I doubt you’ll find a finer argument for milk’s delicious charms. Soy Milk Soup with Toast Dumplings Unsweetened Soy Milk Hardly a “new” milk, it’s been around forever. Unsweetened, unflavoured soy milk more closely resembles its original iteration as a by-product of tofu production. It’s a near-perfect substitution for milk in recipes. Recipe on page 98

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