LCBO Food & Drink Spring 2023

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ASplash of RedWine

MAPLE-LENTIL PÂTÉ WITH MERLOT JELLY (P. 113) A vegan version of an Old World classic, this handsome pâté features lentils, maple onions and just a hint of cinnamon. The cherry on top is a layer of Merlot jelly sweetened with maple syrup, which adds contrasting flavours, a vibrant colour and helps seal in freshness. Served with a warm baguette, it’s a dazzling start to a plant-based feast. WHAT WE USED A fruity, floral red wine jelly flatters the maple and cinnamon flavours, while playing foil to the rich pâté. We used Pelee Island Lola Merlot VQA (LCBO 10486, $15.45), a medium-bodied local red with balancing acidity and a smooth finish. This is also vegan—i.e., no animal-based fining agents were used in the filtration process. —Megan Powell Earthy lentils, caramelized onions and a fruity Merlot jelly come together for a divine plant-based schmear.

+ For a more robust flavour, use Dark or Very Dark maple syrup. + Serve with vegan “cheeses” and roasted nuts for a plant-based charcuterie board.

Make up to 5 days in advance for easy entertaining.

PHOTOGRAPH BY DARREN KEMPER; FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY SHELLY SHNIER

116 FOOD & DRINK SPRING 2023