LCBO Food & Drink Autumn 2026

Grape Expectations from page 62

FRIED CHICKEN WITH CONCORD GRAPE SALSA

chicken between plates and scatter salsa overtop or serve in a bowl alongside a platter of chicken so everyone can help themselves.

Enjoying Concord grapes in the form of a salsa loaded with fresh and intensely flavoured ingre dients is so satisfying. And although it’s a little unorthodox, the boldly flavoured salsa contrasts the fried chicken for a combination that is blissful. That said, this salsa would also work well served along side grilled mains such as pork, beef or even fish. FRIED CHICKEN 3 cups (750 mL) buttermilk 2 to 3 tbsp (30 to 45 mL) Diamond Crystal kosher salt, divided 2 tsp (10 mL) freshly ground black pepper 31/2- to 4-lb whole chicken, cut into 10 pieces, back removed (see TIP) 3 strips lemon zest CONCORD GRAPE SALSA 2 cups (500 mL) halved and seeded Concord grapes 1/4 cup (60 mL) finely chopped cilantro 1/4 cup (60 mL) chopped green onions 1/2 medium jalapeño, finely diced 2 tbsp (30 mL) freshly squeezed lime juice, about 1 lime 1/2 tsp (2 mL) Diamond Crystal kosher salt 1. Measure out buttermilk. Stir in 2 tbsp (30 mL) kosher salt and 2 tsp (10 mL) pepper. Place chicken in a large resealable bag or container. Add lemon zest. Pour buttermilk mixture overtop until chicken is fully submerged (you may not need all 3 cups/ 750 mL). Turn chicken to coat evenly. Seal and refrigerate for at least 6 hours or overnight. 2. To prepare salsa, stir grapes in a medium bowl along with cilantro, onions, jalapeño and lime juice. Taste and stir in salt to your liking. 3. When chicken is ready, partially fill a deep fryer or deep pot with enough oil for chicken to be mostly submerged. Heat to 325°F (163°C). 4. Place flour in a large bowl. Stir in remaining 1 tbsp (15 mL) salt. Remove chicken from buttermilk. Dredge in flour. 5. When oil is hot, add half of chicken. Cook, turning halfway through cooking, and fry until deep golden and chicken is cooked through, 8 to 15 minutes. Using an instant-read thermometer, check that chicken has hit an internal temperature of 170°F (77°C). Adjust heat so oil temperature stays around 300°F (149°C). Remove chicken to paper towels set over a rack. Pat dry with more paper towels. Continue with remaining chicken, maintaining temperature. Let cool slightly. Divide Approx. 8 cups (2 L) vegetable oil 21/2 cups (625 mL) all-purpose flour

Serves 4 with 2 cups (500 mL) salsa

CONCORD GRAPE SORBET WITH OLIVE OIL & SALT

TIP To break down chicken, place breast-side up on a cutting board. Pull out legs, slicing through skin and meat between breast and leg on each side. Pop out hip joints and slice through, detaching the legs. Crack leg and thigh joint and slice through to separate. Pop out shoulder joint and remove wing on each side. Using palms, press firmly in centre of breast until breastbone breaks. Turn bird breast-side down. Using sharp kitchen shears, cut out back and neck (save for another use or discard). Using a sharp chef’s knife, slice along sides of centre cartilage to remove each breast. Cut each breast in half horizontally, so pieces are similar in size to thighs. You should have 10 pieces total.

Savour juicy Concord grapes in an icy dessert where simplicity is the key to allowing their flavour to shine. Add a touch of richness and create a pleasing mouth feel with a simple drizzle of very good-quality olive oil and a teeny pinch of sea salt. 1/2 cup (125 mL) granulated sugar 5 cups (1.25 L) Concord grapes removed from vine 1 tbsp (15 mL) freshly squeezed lemon juice Tiny drizzling of good-quality extra virgin olive oil for garnish (optional) Flaky sea salt for garnish (optional) 1. Place bowl of an ice-cream maker in the freezer. Freeze for at least 6 hours (or for the time recommended by manufacturer of your ice-cream machine). 2. Add sugar to a food processor. Add whole grapes. Blend until mixture is close to puréed (seeds and skins will still remain). Pour through a fine-mesh sieve into a large bowl. Using a ladle, swirl and press grapes to extract juice. Discard solids. This should make 2 cups (500 mL) of liquid. If not, purée more grapes until you have the full amount. Stir in lemon juice. 3. When ice-cream machine bowl is ready, pour in grape mixture. Churn until mixture has increased in volume and is sorbet-like in texture.

WHAT TO SERVE Sandbanks Sauvignon Blanc VQA LCBO 355974, $15.95

A tart salsa can be a challenge for wine so look for something with plenty of acidity. Sauvignon Blanc fits the bill and adds herbal, citrussy and gooseberry notes.

FROZEN PROSECCO GRAPE SNACKS The idea for Prosecco-soaked frozen grapes was made famous by Ree Drummond, then made the rounds on social media. Here, we use blue grapes over readily available green for next-level flavour. Although we love the flavour of Concord grapes, this recipe works best with seedless varieties. Coronation grapes work really well because when you pluck them from the stalk, they leave a good-size hole to soak up the bubbly. Remove 21/2 cups (625 mL) grapes from stalks. Place grapes in a medium-size resealable container. Pour a 200-mL bottle of Prosecco overtop. Refrigerate overnight allowing grapes to soak up some of the wine. When grapes are ready, strain, discarding the liquid. For a sweet treat, place 1/2 cup (125 mL) granulated sugar in a medium-size bowl. Using a handful at a time, toss grapes in sugar using a slotted spoon or a large fork to stir and remove to a parchment-lined baking sheet. If you just want a satisfying snack, skip sugaring the grapes. Freeze until firm. Place in a resealable bag until ready to enjoy. Grapes will keep well for up to 1 month.

4. Sorbet will keep well stored in a resealable container in the freezer for up to 1 month.

5. When ready to enjoy, place a heaping scoop in a small bowl or smaller scoops in a dessert dish. Drizzle with a small amount of olive oil, about 1/4 tsp (1 mL), and sprinkle with a small pinch of salt.

Makes about 21/4 cups (560 mL) for 6 to 8 servings

WHAT TO SERVE Tawse Spark Limestone Ridge Organic Brut Sparkling Riesling VQA LCBO 370361, $26.95 A splash of bubbly is great with a fruit sorbet, whether alongside or in the same bowl. The distinctive taste of Concord grapes mingles intriguingly with the wine’s Riesling flavour.

Makes 21/2 cups (625 mL) frozen grapes

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———————— AUTUMN 2026