LCBO Food & Drink Holiday 2025

SWEET STUFF

Eggnog Cheesecake Dip with Croissant Crisps Combining the spiced notes of eggnog and the tanginess of cheesecake leads to a dreamy dessert dip you could eat with a spoon. Crackling croissant crisps create an unexpectedly fun vehicle for scooping up the whipped goodness. If making the dip ahead of time, wait till just before serving to fold in the graham crumble and crystallized ginger. GRAHAM CRUMBLE 2/3 cup (150 mL) graham crumbs 1 tbsp (15 mL) sugar 1/2 tsp (2 mL) freshly ground nutmeg 1/8 tsp (0.5 mL) ground cloves 2 tbsp (30 mL) unsalted butter, melted 1 tbsp (15 mL) dark rum CROISSANT CRISPS 12 mini croissants, halved lengthwise 3 tbsp (45 mL) unsalted butter, softened Pinch salt 2 tbsp (30 mL) sugar DIP 1/2 cup (125 mL) heavy cream 1 pkg (250 g) Philadelphia-style cream cheese, softened 3 tbsp + 1 tsp (45 mL + 5 mL) sugar 1 tsp (5 mL) cinnamon 1/2 tsp (2 mL) freshly grated nutmeg Pinch salt 2 tbsp (30 mL) eggnog

sprinkle both sides with sugar. Arrange on reserved baking sheet, cut sides down. (If baking sheet isn’t large enough, bake in two batches.) Bake until undersides are lightly golden, about 8 minutes. Flip and continue baking until golden and crisp, about 3 minutes more. Remove from oven. Cool completely and transfer to an airtight container. Store at room temperature for up to 1 week. 4. For the dip, whip cream in a medium-size bowl to stiff peaks with a hand mixer. Set aside.

until mixture resembles wet sand. Transfer to prepared baking sheet and pat out to 1/4-inch (5-mm) thickness. Bake until edges are golden, about 15 minutes. Remove from oven and cool completely. Transfer to a shallow dish and break into small pieces. Set aside 2 tbsp (30 mL) for garnish. Save baking sheet for croissants. 3. For the croissant crisps, using a rolling pin flatten halves to 1/8-inch (3-mm) thickness. Mix butter with salt. Lightly spread on both sides of flattened croissant halves and

5. In a second medium-size bowl using same mixer, beat cream cheese with sugar, cinnamon, nutmeg and salt. Add eggnog and beat until combined. Using a spatula, fold in whipped cream, graham crumble and ginger, if using. Transfer mixture to a serving bowl and top with reserved 2 tbsp (30 mL) crumble and additional chopped crystal lized ginger, if using. Serve with croissant crisps.

3 slices crystallized ginger, finely chopped (optional)

1. For the graham crumble, pre heat oven to 350 ° F (177 ° C). Line a baking sheet with parchment. 2. In a small mixing bowl, mix graham crumbs, sugar, nutmeg, cloves, melted butter and rum

Serves 6

72

———————— HOLIDAY 2025