LCBO Food & Drink Autumn 2024

INFUSED PUMPKIN SPICE SYRUP This syrup is richly amber-coloured and perfect for spirit-forward cocktails that are typically not opaque. Use a small, melon-size pie pumpkin— they have sweeter, tender flesh. 1 small pie pumpkin 1 cup (250 mL) cold water 1 cup (250 mL) cane or turbinado sugar 1 cinnamon stick 6 whole allspice berries, lightly crushed with back of knife 3 whole cloves 3 gratings whole nutmeg 2-inch (5-cm) piece fresh ginger, peeled and cut into coins Pinch sea salt Pinch white pepper 1 tsp (5 mL) vanilla extract 2. Using a sharp peeler, peel the tough orange skin and any green bits off the pumpkin. Cut off the stem end then cut in half, scooping out the stringy flesh and seeds with a spoon; discard seeds or retain (see TIP 1). Cut pumpkin into wedges, then into chunks, about 1 inch (2.5 cm) square. Place on parchment on a sheet pan and bake for 20 minutes or until lightly browned, turning after 10 minutes. 3. While pumpkin is baking, in a small sauce pan whisk cold water with sugar and heat over medium-low, until sugar is dissolved and mixture gently bubbles. Do not boil. Add spices, salt and pepper, then cook for up to 5 minutes longer, until slightly thickened. Remove from heat. Add vanilla and stir to combine. 4. Add cooked pumpkin chunks to warm syrup and cover saucepan. Infuse for at least 2 hours or overnight at room temperature. 5. Strain cooled, infused syrup through a fine mesh strainer. Do not press on pumpkin chunks (this would make the syrup cloudy). Discard solids or retain (see TIP 2). Store syrup in a tightly closed glass bottle for up to 3 weeks and gently invert or agitate the bottle to mix before serving. Makes 12 oz (11/2 cups/375 mL) TIP 1 Make Pumpkin Spice Seeds by mixing 1/2 cup (125 mL) cleaned pumpkin seeds with 1/2 oz (15 mL) Infused Pumpkin Spice Syrup and a drizzle of melted butter. Spread them on parch ment paper on a sheet pan and bake in a 350°F (177°C) oven for 30 minutes or until browned and crispy, turning every 10 minutes. Cool and store in a dry, sealed contained for up to 1 day. Makes 1/2 cup (125 mL) TIP 2 After infusing, retain the syrup-soaked, spicy pumpkin chunks to stir into a loaf-cake or muffin batter. 1. Preheat oven to 425°F (218°C).

PUMPKIN SPICE HARVEST GRAIN BOWL The warm flavours of pumpkin spice take this autumnal lunch bowl to new levels with succulent salmon, roasted sweet potatoes and peppery arugula. A seedy topping gives it crunch, and a vibrant citrus dressing makes it pop. It’s a fall sweater of a dish. 2 tbsp (30 mL) raw pumpkin seeds 2 tbsp (30 mL) raw sunflower seeds 1/2 tsp (2 mL) pumpkin spice Pinch salt 2 tbsp (30 mL) dried cranberries CITRUS DRESSING 1/4 cup (60 mL) fresh orange juice 1 tbsp (15 mL) fresh lemon juice 1 tbsp (15 mL) mustard powder 2 tsp (10 mL) honey 1 tsp (5 mL) finely grated orange zest Salt to taste 1/2 cup (125 mL) olive oil 2 tsp (10 mL) chopped thyme BOWLS 2 medium sweet potatoes, peeled, cut into 1-inch (2.5-cm) chunks 3 tbsp (45 mL) olive oil 2 tsp (10 mL) chili powder 2 tsp (10 mL) finely grated orange zest Salt to taste 2 tbsp (30 mL) light brown sugar 1 tbsp (15 mL) pumpkin spice 2 tsp (10 mL) chopped thyme 12/3 lbs (755 g) whole piece salmon, skin on Freshly ground pepper to taste 6 cups (1.5 L) cooked quinoa or rice 2 cups (500 mL) baby arugula or mixed baby greens 1. For the harvest crunch topping, heat oil in a small skillet over medium heat. Stir in seeds, pumpkin spice and salt. Cook, stirring occa sionally, until seeds are lightly golden, about 2 minutes. Stir in cranberries and transfer to plate. Cool completely. Transfer to an airtight container. Store at room temperature for up to 1 week. 2. For the dressing, whisk juices, mustard pow der, honey, orange zest and salt in a small bowl. Slowly stream in oil while constantly whisking until emulsified. Whisk in thyme. Transfer to an airtight container. Refrigerate up to 5 days. 3. For the bowls, preheat oven to 425°F (218°C). Set racks in upper and bottom thirds of oven. Line two baking sheets with parchment. HARVEST CRUNCH TOPPING 1 tsp (5 mL) olive oil

4. In a large bowl, toss sweet potatoes with oil, chili powder, orange zest and salt. Spread in an even layer on one prepared sheet. Bake on upper rack for 20 minutes. Remove from oven and flip potatoes. 5. While sweet potatoes are roasting, mix brown sugar, pumpkin spice and thyme in a small bowl. Place salmon on second sheet and pat dry with paper towel. Season with salt and pepper then sprinkle sugar mixture overtop. When potatoes have been flipped return them to upper rack and place salmon on lower rack. Bake until potatoes are golden around edges and salmon is just cooked through, 12 to 15 minutes. 6. Divide quinoa or rice among four large bowls. Divide sweet potatoes and arugula among bowls. Break salmon with tongs into large chunks and divide among bowls. Drizzle with dressing and sprinkle with crunch topping.

Serves 4

WHAT TO SERVE Josh Cellars Chardonnay LCBO 561100, $19.95

There’s plenty of sweetness and spice alongside the rich fish in the bowl: look for the ripe weight of a California Chardonnay with generous oak and a full body.

PUMPKIN SPICE SANGRIA Lighten up this refreshing, sparkling pitcher drink by choosing non-alcoholic apple cider or even sparkling apple juice to mix with the wine. 1 (750 mL) bottle dry rosé wine, such as L’Orangeraie Rosé Pays D’Oc ( LCBO 279661, $14.30 ) 4 oz Infused Pumpkin Spice Syrup (recipe this page) 2 oz orange liqueur Sliced autumn fruit, such as pear, apple, red grapes 2 cups (500 mL) sparkling apple juice or non‑alcoholic apple cider (or substitute a 473-mL can sparkling apple cider) 1. In a large serving pitcher, combine wine, syrup, liqueur and sliced fruits. Refrigerate for 15 to 30 minutes. 2. When ready to serve, add sparkling juice or cider, and gently stir. 3. Fill wineglasses with ice and top with sangria, adding fruit from pitcher to each glass.

Makes 7 to 8 servings

129

AUTUMN 2024 ————————