LCBO_Food_&_Drink_-_Spring_2020

7 1

K Y

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.

It’s easy to forget milk’s magic. Like onions, celery and

carrots, it’s often overlooked but indispensable in the

kitchen. Here, fi ve new recipes shine a spotlight on

the goodness of milk, each recipe using a diff erent

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 diff erences in fl avour. Low in fat

and high in fl avour, 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 fi nd a fi ner

argument for milk’s delicious charms.

Soy Milk Soup

with Toast Dumplings

Unsweetened Soy MilkHardly a

“new” milk, it’s been around forever. Unsweetened,

unfl avoured 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

By Christopher St. Onge

PHOTOGRAPHY BY Rob Fiocca