LCBO Food & Drink Autumn 2024

PUMPKIN SPICE MARGARITA Reposado tequila, which already has toasty spices from resting briefly in oak barrels, works beautifully in this recipe. Lime wedge for rimming glass Black salt for rimming glass 11/4 oz reposado tequila 1 oz Infused Pumpkin Spice Syrup (p. 129) 1 oz lime juice 1. Prepare a Margarita glass or tumbler by running the lime wedge around the rim then dipping in black salt. 2. In a cocktail shaker full of ice, combine tequila, syrup, lime juice and shake for 30 sec onds or until very cold. 3. Serve straight up in Margarita glass or over ice in rocks glass. Makes 1 drink PUMPKIN SPICE COLADA Instead of decadent coconut cream, skim the rich solids off a can of coconut milk (use the rest to cook coconut rice, or in smoothies). “Secret ingredient” carrot juice has an earthy, vegetal flavour similar to pumpkin, and amps up the orange colour. Graham cracker crumbs on the rim give this creamy drink a pumpkin pie vibe. 1/2 oz lime juice, plus lime wedge for rimming glass Graham cracker crumbs for rimming glass 11/2 oz aged rum, such as Appleton Estate V/X Signature Blend ( LCBO 177808, $32.85 ) 1 oz coconut cream 1 oz Creamy Pumpkin Spice Syrup (p. 128) 3 oz pineapple juice 11/2 oz carrot juice Spritz Angostura bitters (see TIP) Fresh pineapple wedge and pumpkin spice for garnish (optional) 1. Prepare a glass by running lime wedge around rim and dipping into graham cracker crumbs. 2. In a blender, add 6 oz ice plus rum, coconut cream, syrup, plus pineapple, carrot and lime juices. Blend until creamy and smooth. 3. Pour into rimmed glass and spritz top of drink with bitters. If desired, dip pineapple wedge in pumpkin spice and garnish drink. Makes 1 drink TIP An inexpensive dollar-store atomizer elevates presentation: fill it with Angostura bitters and create a red ombré effect on creamy cocktails and sours topped with egg whites. Here, the spicy bitters perfectly complement pumpkin spices.

PUMPKIN SPICE BURGERS Meet your new favourite fall burger, featuring the unlikely marriage of pumpkin spice and ground pork. The juicy patty is accessorized with warm apple compote, sautéed kale, sharp cheddar and a mustardy maple mayo. If you don’t eat pork, you can swap in ground dark turkey meat. APPLE COMPOTE 2 Royal Gala apples, peeled, cored, diced 1/3 cup (80 mL) water 1 tbsp (15 mL) fresh lemon juice 1 tbsp (15 mL) sugar 1 tsp (5 mL) pumpkin spice

4. Wipe pan clean and return to medium heat. Add 2 tbsp (30 mL) oil then kale. Cook, stirring occasionally, until volume has reduced by three quarters, 5 to 7 minutes. Stir in vinegar and season with salt. Cook until vinegar has evap orated, about 30 seconds. Transfer mixture to a bowl. 5. Wipe skillet clean and place over medium high heat. Add remaining 1 tbsp (15 mL) oil. Add patties and cook until nicely browned and cooked through, 4 to 6 minutes per side. 6. While burgers are cooking, toast buns. Spread maple mayo on bottoms then top with some kale (saving rest for another use), patties, apple compote, cheese and bun tops.

MAPLE MAYO 1/2 cup (125 mL) mayonnaise 2 tsp (10 mL) maple syrup 1 tsp (5 mL) Dijon mustard Pinch black pepper

Serves 4

WHAT TO SERVE Thornbury Village Craft Apple Cider LCBO 333583, 473 mL, $3.65

BURGERS 2 tbsp (30 mL) unsalted butter 1/2 cup (125 mL) panko 2 tsp (10 mL) pumpkin spice 1 egg 1/2 tsp (2 mL) salt, plus more for seasoning 1 lb (455 g) ground pork 3 tbsp (45 mL) canola oil, divided 1 bunch curly kale, stems removed, thinly sliced 1 tbsp (15 mL) apple cider vinegar 4 brioche burger buns, split 4 large slices aged white cheddar 1. For the compote, combine apples, water, lemon juice, sugar and pumpkin spice in a small saucepan over medium heat. Cook, stirring occasionally, until apples are softened but not mushy, 15 to 20 minutes. Remove from heat. (Compote can be cooled, covered and refrigerated up to 1 week. Warm in microwave before using.) 2. For the maple mayo, place all ingredients in a small bowl. Whisk to combine. Cover and refrigerate up to 5 days. 3. For the burgers, melt butter in a large frying pan over medium heat. Add panko. Cook, stir ring occasionally, until golden, about 5 minutes. Stir in pumpkin spice and toast until fragrant, about 30 seconds. Transfer to a large mixing bowl and cool completely. Stir egg and salt into panko. Add ground pork and mix until com bined. Divide into four equal portions and shape into 1/2-inch (1-cm) thick patties. Cover and refrigerate until ready to use.

The sweet-tart qualities of a good Ontario cider will echo the lightly spiced apple compote in the burger, while its acidity cuts through the richness of pork and cheese.

Hot Potatoes from page 43

THOUSAND-LAYER POTATOES While there aren’t 1,000 layers of potatoes in this trendy dish, the hyperbolic name captures the outrageous deliciousness of these crispy potato cakes. It’s also known as potato pavé— pavé is the French word for “cobblestone,” which these cakes resemble. Making these is a labour intensive, two-day project, but the end result is more than worth it. Softened unsalted butter for greasing pan 31/2 lbs (1.59 kg) large Yukon Gold potatoes, about 6 1/2 cup (125 mL) unsalted butter, melted Kosher or sea salt to taste Canola oil for frying Finely sliced chives for garnish

1. Preheat oven to 300°F (149°C).

2. Butter a 5 x 9-inch (12 x 23-cm) loaf pan. Line bottom and long sides with a single piece of parchment paper ensuring there is 4 inches (10 cm) of overhang on both sides. Set aside.

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———————— AUTUMN 2024