LCBO Food & Drink Travel 2026

RECIPES

Famous Players from page 77

The wings should be starting to brown nicely. Turn wings over and return to oven until well-browned and cooked to an internal temperature of 165°F (74°C), about 20 minutes more. 5. Remove from oven and serve hot, or allow to cool and serve at room temperature; wings are delicious served either way.

4. In a large frying pan, heat 1/4-inch (5-mm) layer of oil over medium-high heat until shimmering. Reduce heat to medium. Being careful not to overcrowd the pan, add 1/4-cup (60-mL) spoonfuls of potato mix to the pan and flatten with metal spatula. Fry until golden brown on first side, about 2 to 3 minutes. Carefully turn pancakes over and cook until golden brown and crisp, about 2 to 3 minutes more.

Serves 4 as a snack

5. Reduce oven temperature to 200°F (93°C).

6. Transfer pancakes to tray lined with wire rack and keep warm in oven while repeating the process to cook remaining mix. Serve immediately topped with dollops of sour cream, sliced green onion and bacon bits.

BUŘTY NA PIVU (SAUSAGES IN BEER GRAVY) This Czech classic of smoky sausages simmered in dark beer is bold, rustic and full of flavour. It’s a great shareable snack to enjoy with toasted rye and good company. Czechvar Dark Lager (LCBO 18170, 500 mL, $3.15) was used for this recipe, but any malt-forward dark beer will work well. 11/2 lbs (680 g) fully cooked smoked garlic sausage links 3 cups (750 mL) sliced white onion, cut 1 inch (2.5 cm) wide 1 tbsp (15 mL) thinly sliced garlic (2 to 3 cloves) 1 red Anaheim chili, sliced in half lengthwise and deseeded 3 sprigs fresh thyme 2 bay leaves 1 tbsp (15 mL) tomato paste 2 tbsp (30 mL) ketchup 1 tbsp (15 mL) honey 2 tsp (10 mL) Dijon mustard 2 cups (500 mL) malty dark lager 6 slices rye bread for serving 2. Place sausages in a large pot with onion, garlic, chili, thyme, bay leaves, tomato paste, ketchup, honey, mustard and beer. Stir gently to combine with a wooden spoon. 3. Bring mixture to boil over high heat, then reduce heat to medium-low. Allow mixture to simmer, stirring occasionally until liquid has evaporated by three quarters, about 40 minutes. 4. Allow to cool for 5 minutes, remove thyme stems and bay leaves. Divide into warmed bowls and serve with toasted rye bread on the side. 1. Cut sausages into 3-inch (8-cm) pieces, then cut each piece in half lengthwise.

PLACKI ZIEMNIACZANE (POLISH POTATO PANCAKES) Golden, crispy and full of flavour, these traditional Polish potato pancakes make the perfect savoury snack to enjoy with one of the country’s excellent crisp lagers. The pancakes can also be made slightly smaller and served as an appetizer or side for a main course. 4 oz (115 g) sliced bacon, about 6 slices 4 medium-size russet potatoes, about 2 lbs (905 g) total 1/4 cup (60 mL) finely grated white onion 2 eggs 2 tbsp (30 mL) all-purpose flour Kosher salt and black pepper to taste Canola oil for frying 1/2 cup (125 mL) sour cream 1/4 cup (60 mL) finely sliced green onion 2. Place bacon on parchment-lined baking tray and bake until well-browned and crisp, about 10 to 12 minutes. Remove from oven and transfer to plate or tray lined with paper towel. Allow to cool to room temperature. Crumble into small bits. Set aside. 3. Peel and finely grate potatoes. Transfer to double layer of cheesecloth or clean tea towel and wring out as much liquid as possible, reserving liquid. Transfer potatoes to large mixing bowl. Allow reserved liquid to sit for 2 minutes, then pour out (a layer of white potato starch should remain at bottom of bowl). Add potato starch to grated potato along with grated onion, eggs and flour. Season to taste with salt and pepper. 1. Preheat oven to 400°F (204°C).

Makes about 16 pancakes; serves 6 to 8

TEBASAKI NO OBUNYAKI (SWEET SOY BAKED CHICKEN WINGS)

Steeped in a rich soy-based marinade, these umami-packed wings are a delicious and satisfying salty and sweet starter. Simple to make, they’re ideal for parties, game night or the anytime craving. Tamari can be used instead of soy sauce to make the dish gluten-free.

2 cups (500 mL) soy sauce 1/2 cup (125 mL) mirin cooking wine 1/2 cup (125 mL) brown sugar 1/4 cup (60 mL) sesame oil 1/4 cup (60 mL) finely minced garlic 1/4 cup (60 mL) finely grated ginger

2 tbsp (30 mL) karashi Japanese mustard or other hot mustard (Keen’s is a good replacement) 3 lbs (1.36 kg) chicken wings, split into drums and flats 1. In a large mixing bowl, whisk together soy sauce, mirin, brown sugar, sesame oil, garlic, ginger and mustard. 2. Place chicken wings in a large plastic zipper bag and place bag inside a large bowl. Pour marinade into bag with wings and seal. Place bowl in fridge for at least 4 hours or preferably overnight.

3. Preheat oven to 375°F (191°C).

4. Remove wings from marinade and place on a lightly oiled wire rack set over a foil-lined baking sheet and cook in oven for 20 minutes.

Serves 6

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———————— TRAVEL 2026