LCBO Food & Drink Travel 2026

muffin tin.) Slowly pour hot water into roasting pan, being careful not to splash water onto dough. Add enough water to come halfway up muffin tin. Tightly cover roasting pan with aluminum foil. Using a knife, cut a few slits in top to vent. Carefully place pan on middle rack. Bake until puddings are puffed and a tester inserted into the middle comes out clean, about 40 minutes. Remove muffin pan from water bath and set on a cooling rack. Cool at least 15 minutes before serving. 4. While the duffs are baking, make the caramel sauce by stirring sugar, cream, molasses and butter in a medium-size saucepan. Place over medium heat and cook until butter is melted and mixture is combined. Bring to a boil and cook until slightly thickened, 2 to 3 minutes. Scrape mixture into a bowl—it will thicken as it cools. 5. To serve, carefully lift duffs out of muffin cups and place on individual plates. Spoon sauce over still-warm cakes and sprinkle with nuts and flaky salt, if using.

1. Combine all ingredients except bitters and the pepper garnish in an ice-filled cocktail tin. Shake well for 60 seconds. Strain into two chilled coupe glasses. Add three drops of bitters to the top. Garnish each drink with a tiny pepper.

Makes 2 drinks

INDIVIDUAL APPLE DUFFS WITH MOLASSES CARAMEL SAUCE BY CHRISTINA FRANTZIS This scrumptious dessert is a spin on Newfoundland’s classic figgy duff, a bread-like, raisin-studded boiled dessert. Individual- sized puddings are cooked in a water bath resulting in a moist, tender texture. Served warm, they are drizzled with a rich molasses-kissed caramel sauce and sprinkled with toasted nuts for crunch. APPLE DUFFS 21/2 cups (625 mL) all-purpose flour 2/3 cup (150 mL) sugar 21/2 tsp (12 mL) cinnamon 11/2 tsp (7 mL) baking powder 1/2 tsp (2 mL) salt 1/2 cup (125 mL) salted butter, melted 1/2 cup (125 mL) milk 1 tsp (5 mL) pure vanilla extract 1 medium-size Royal Gala apple, halved, cored MOLASSES CARAMEL SAUCE 1 cup (250 mL) light brown sugar 1/2 cup (125 mL) heavy cream 1 tbsp (15 mL) fancy-grade molasses 1/4 cup (60 mL) salted butter Chopped toasted pecans or walnuts and flaky sea salt for serving (optional) 1. Set rack in middle of oven. Preheat to 350˚F (177˚C). Bring a large pot of water to a boil. Lightly grease a 12-cup muffin tin. Set aside. 2. In a large bowl, mix flour, sugar, cinnamon, baking powder and salt until combined. Stir butter, milk and vanilla into dry mixture until a soft dough forms. Divide mixture between prepared muffin cups. Using a spoon, lightly press down to spread dough to edges and level. Using a mandoline, thinly slice apple halves. Insert apple slices along one side of duffs, skin sides up, tucked between dough and edge of pan, until all apple is used up.

Makes 12 cakes

WHAT TO SERVE Signal Hill Canadian Whisky LCBO 572552, $40.35

Signal Hill is an exceptionally smooth, rich Canadian whisky with honey, raisins and vanilla dominant. A nip would be perfect with the duffs.

3. Set muffin pan in a large deep roasting pan. (Edges of roasting pan must be higher than

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TRAVEL 2026 ————————