LCBO Food & Drink Autumn 2026

Outdoor Pursuits from page 50

1/3 cup (80 mL) hemp seeds 2 tbsp (30 mL) sesame seeds 1/2 tsp (2 mL) flaky salt 1/2 tsp (2 mL) freshly ground pepper CORNBREAD 11/2 cups (375 mL) all-purpose flour 1 cup (250 mL) cornmeal 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) salt 1 cup (250 mL) shaken buttermilk 2 large eggs 1/4 cup (60 mL) unsalted butter, melted 1/4 cup (60 mL) packed light brown sugar 2 tbsp (30 mL) honey PORK BELLY 1 lb (455 g) skinless pork belly, cut into 1/2-inch- (1-cm-) thick slices Salt to taste 3 chipotle peppers in adobo sauce 1 tbsp (15 mL) adobo sauce 1/4 cup (60 mL) strained tomatoes (passata)

add spices, vegetable bouillon, soy sauce and water. Cook, stirring occasionally, until liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and remove from heat. Transfer to a plate to cool. 4. When mixture is cool enough to handle, place 2 tbsp (30 mL) filling in a horizontal line about a third of the way up a corn tortilla. Roll tightly and secure with a toothpick. Continue filling and rolling until filling is gone. (If tortillas are cracking while rolling, microwave one at a time for 10 to 15 seconds on low to soften and make them more pliable.) 5. Heat about 3 inches (8 cm) canola oil in a large, heavy-duty pot to 350°F (177°C). Working in batches, fry taquitos until crisp and golden brown, about 1 to 2 minutes. (Adjust heat as necessary to maintain temperature.) Carefully remove with tongs and transfer to a baking sheet lined with a paper towel. 6. In a small bowl, stir sour cream and nutmeg until combined. Transfer to a serving bowl. Serve taquitos hot with dip on the side. WHAT TO SERVE Henry of Pelham The Painted Wagon Pinot Noir VQA LCBO 268391, $21.95 Play to the mushrooms, nutmeg and walnuts in the recipe with an Ontario Pinot Noir. Look for complexity—some spice and oak, perhaps, behind the first impression of red berries and cherry. CORNBREAD CROSTINI WITH PORK BELLY, BRUSSELS SPROUT SLAW & HARVEST SEED CRUMBLE Cornbread makes the perfect base for this layered bite. It’s topped with crisp, smoky pork belly, a vibrant autumn slaw and crunchy, earthy seed crumble. This recipe makes a lot more crumble than you will need, but you can useleftovers for a yogurt topping or leave some crumble in larger pieces for crackers to put on a snack board. Makes 10 taquitos

MUSHROOM, SQUASH & WALNUT TAQUITOS WITH NUTMEG SOUR CREAM Meaty mushrooms, sweet squash and earthy walnuts make for a satisfying vegan filling for these irresistibly crunchy taquitos. Nutmeg brings some fall spirit to a cool sour cream dip, which takes the dish to another level. Freshly grated nutmeg, which you can do on a rasp, is key here. TAQUITOS 2 cups (500 mL) mixed mushrooms such as cremini, oyster and lion’s mane 1 cup (250 mL) walnuts 1 tbsp (15 mL) olive oil 1 cup (250 mL) diced butternut squash, diced about 1/2 inch (1 cm) 1 medium onion, about 6 oz (170 g), cut into small dice 2 cloves garlic, minced 1 tsp (5 mL) ground cumin 1/2 tsp (2 mL) smoked paprika 1/2 tsp (2 mL) chili powder 1/2 tsp (2 mL) dried chili flakes Pinch cinnamon 1 tbsp (15 mL) vegetable bouillon paste or cubes 1 tbsp (15 mL) soy sauce 2 tbsp (30 mL) water Salt and freshly ground pepper to taste 10 corn tortillas Canola oil for frying 1. Place mushrooms and walnuts in a food processor. Pulse, stopping to scrape down sides, until mixture is finely chopped, but not a paste, about 1 minute. 2. Transfer mushroom mixture to a medium nonstick frying pan over medium-low heat. Cook, stirring often, until water cooks out and mushrooms have darkened, 10 to 15 minutes. Transfer to a medium mixing bowl and set aside. 3. Wipe pan clean, place over medium heat and add oil. When hot, add squash and cook, stirring occasionally, until softened and starting to brown, 6 to 8 minutes. Add onions and garlic. Cook, stirring, until softened and fragrant, 2 to 3 minutes. Return mushroom mixture to pan and NUTMEG SOUR CREAM 1 cup (250 mL) sour cream or vegan sour cream alternative 1 tsp (5 mL) freshly grated nutmeg

1 tbsp (15 mL) soy sauce 3 cloves garlic, peeled 1/4 cup (60 mL) honey

BRUSSELS SPROUT SLAW 1 small Royal Gala apple, about 5 oz (140 g), julienned 6 small Brussels sprouts, trimmed, thinly sliced 1 green onion, thinly sliced 1 tbsp (15 mL) apple cider vinegar 2 tsp (10 mL) maple syrup Salt and freshly ground pepper to taste

1. For the crumble, preheat oven to 300°F (149˚C). Line a baking sheet with parchment.

2. In a large bowl, whisk egg white, maple syrup and soy sauce until slightly frothy, 1 to 2 minutes. Add rest of ingredients and stir to coat evenly. Transfer mixture to baking tray and spread out in a thin layer. 3. Bake on middle rack until toasty and brown, about 40 minutes. Transfer to a wire rack and cool completely. Crumble into small pieces. Transfer to an airtight container and store in a cool, dark place for up to 1 week. 4. For the cornbread, preheat oven to 350°F (177°C). Lightly grease a 12 x 17-inch (30 x 43-cm) baking sheet then line it with parchment, leaving an overhang on all four sides. 5. In a large bowl, stir flour, cornmeal, baking powder and salt until combined. In a medium bowl, whisk buttermilk, eggs, butter, brown sugar

HARVEST SEED CRUMBLE 1 large egg white 2 tbsp (30 mL) maple syrup 2 tsp (10 mL) soy sauce 1 cup (250 mL) shelled pumpkin seeds (pepitas) 1 cup (250 mL) sunflower seeds

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———————— AUTUMN 2026