Tag Archives: LCBO

The Caramilk Secret

I think I have discovered the Caramilk Secret and it’s not their chocolate bar, but their new Caramilk Cream Liquor.

I received samples of the new product to create some dessert love for the blog. They sent along several delicious recipes, and I chose to do the cheesecake. Closer to the time I was to make it I decided to go with a lower fat version (adapted somewhat from a Crazy Plates recipe).

Oreo cookie crust

Chocolatey goodness into the cheese mixture

I served it to guests one of whom is a true Caramilk lover and it was a hit! This treat is a rich, creamy, chocolatey piece of heaven. They also had a shot of the liquor on the side or in their coffee. It is also creamy, the chocolate and caramel two very distinct flavours, neither one over powering the other, but both deliciously present, leaving you wanting more.

I am a Bailey’s fan for sure and always have been nothing beats it, this comes close. I can’t say as much for the Caramilk Cooler, which although nicely flavoured was weak and watered down.

Caramilk Low-Fat Cheesecake

1 cup chocolate Oreo baking crumbs
1 tbsp brown sugar
1 tbsp butter, melted
2 cups low-fat (1%) cottage cheese
2 cups low-fat sour cream
8oz light cream cheese, softened
1 cup sugar
1/2 cup packed brown sugar
2/3 cup unsweetened (good) cocoa powder
3 large eggs
2 tbsp cornstarch
1 tsp vanilla
1/4 cup of Caramilk Liquor

Preheat oven to 350F.

To make crust: Combine crumbs, brown sugar and melted butter in a small bowl. Mix well. Spray a 9-inch springform pan with non-stick spray. Press crumb mixture evenly over the bottom of the pan. Bake for 10 minutes. Remove from oven and let cool. Reduce heat to 325F.

In a blender or food processor blend cottage cheese, sour cream and cream cheese until smooth. Set aside.

In a large bowl, beat together both sugars, cocoa and eggs on medium speed of an electric mixer. Add cream cheese mixture and beat until smooth. Add cornstarch and beat again. Add vanilla and the Caramilk and beat until mixture is well blended.

Pour batter into prepared crust. Bake for 1 hour and 20 minutes. Cheesecake will appear puffy and will jiggle slightly when shaken. Turn off heat, open oven door halfway and let cake cool in oven for 1 hour. Chill for 6 to 8 hours or overnight.

Before serving as always run a knife around the edge of the pan and remove sides.

Let me know if you make it!

Food and Drink

I am a big fan of the LCBO’s Food and Drink Magazine, I have been collecting them for quite a few years now and their recipes never fail. The most recent addition will be checked off as one of my favourites.

I picked up groceries last night, with a few recipes from the magazine in mind and this morning I started with the “Buttery Cinnamon Cake with Apple Compote” for afternoon coffee with a friend and dessert with the family tonight. It did not disappoint, buttery and light it tastes like an old-fashioned spice cake. The glaze is a barely there touch of sweetness and the apple compote seals the deal.

Tomorrow night I will make the Bacon-Wrapped Pork Loin with Apples & Sage and will try a one of the soup recipes this weekend.

These recipes are fairly easy, and normally end up tasting like a seasoned chef prepared them. I will leave you to find the recipes on your own, pick up the magazine at your local LCBO along with your favourite bottle of wine. Enjoy the new season.

Rhubarb Ricotta Cheesecake

I really wanted to make the Ricotta Cheesecake with Strawberries and Balsamic in the newest edition of Food and Drink, I also really wanted to pick up some rhubarb.

Rhubarb compote or stewed rhubarb put me in mind of my Grandmother and Spring and how she loved it on toast, ice cream or in a bowl by itself. My Mother has also made this, but it’s been a long time.

We braved the cold temperatures and headed to the Main Farmers’ Market on Saturday and picked some up (among other things). It was $4.00 for a good bunch of long red stems.

I came home, cleaned, chopped and prepared the tart treat for cooking and here is the recipe I used:

1 cup (250 mL) organic cane sugar
1/4 cup (50 mL) water
6 cups (1.5 L) chopped rhubarb
1 strip lemon rind

In top of double boiler over direct heat, bring sugar and water to boil. Place over gently boiling water in bottom of double boiler; stir in chopped rhubarb, and lemon rind. Cover and cook, without stirring, for 15 to 20 minutes or until tender.

I set this aside to cool and started the cake. While I was prepping the cake I had a thought, why don’t I change up the topping? What would the rhubarb taste like on top of the cheesecake…….

This is what the cheesecake looked like going into the oven:

The recipe can be found in the LCBO’s Food and Drink Early Summer issue. Jamie Kennedy Wine Bar alum Rachelle Cadwell created this for her Dad, who loves cheesecake.

Brilliant, if I do say so myself. The cake was creamy, not very high as cheesecakes go with a delicious, nutty graham crust (the recipe calls for browning the butter first). The rhubarb sweet, with just a hint of it’s tartness left behind brought back warm memories of my Grandmother, appropriate for Mother’s Day.

My suggestion, head down to the LCBO and pick the Early Summer issue up-it’s jam-packed with fabulous recipes for the warm weather days ahead. There are warm weather days ahead right?