LCBO Food & Drink Autumn 2025

Fall Forward from page 60

BEET & APPLE SALAD WITH SPICED WHIPPED COTTAGE CHEESE & HORSERADISH A cornucopia of vegetables sitting atop cottage cheese whipped with bratwurst spices, this delicious salad is a multisensory experience of fall flavour, colour and texture. It makes a wonderful beginning for a larger meal, but it’s also hearty enough to stand on its own for a meatless Monday. WHIPPED COTTAGE CHEESE 2 cups (500 mL) cottage cheese 3 tbsp (45 mL) fresh lemon juice 1 tsp (5 mL) granulated onion 1/2 tsp (2 mL) dry mustard 1/2 tsp (2 mL) ground sage 1/2 tsp (2 mL) freshly grated nutmeg 1/4 tsp (1 mL) dried marjoram 1/4 tsp (1 mL) ground coriander 1/4 tsp (1 mL) ground white pepper 1/4 tsp (1 mL) ground mace Pinch cayenne pepper (optional) Salt to taste SALAD 2 tbsp (30 mL) canola or sunflower oil 1 tbsp (15 mL) apple cider vinegar 2 tsp (10 mL) grainy mustard 4 cups (1 L) cooked red beets, cut into 1/2-inch- (1-cm-) thick rounds 1 Granny Smith apple, cored, thinly sliced 1 cup (250 mL) cooked green beans, cut into 1-inch (2.5-cm) pieces 1/2 cup (125 mL) thinly sliced radishes 1/2 cup (125 mL) sauerkraut, drained, roughly chopped 1/4 cup (60 mL) thinly sliced green onion 2 tbsp (30 mL) finely chopped fresh dill Salt and freshly ground pepper to taste 1 piece fresh horseradish, about 2 inches (5 cm) long, peeled 1. For the whipped cottage cheese, place all ingredients in bowl of a stand mixer fitted with paddle. Mix on lowest speed until well mixed, then raise speed to high and whip for 1 minute. Taste and adjust salt. Transfer to an airtight container. Refrigerate up to 1 day. 2. For the salad, whisk oil, vinegar and mus tard in large mixing bowl until combined. Add rest of ingredients except horseradish. Toss until combined. 3. Spread whipped cottage cheese on a serving platter or eight small plates. Top with salad. Grate a little fresh horseradish over salad using a rasp. Serve immediately.

2 tsp (10 mL) sweet paprika 1 tsp (5 mL) ground caraway seed 1 tsp (5 mL) freshly ground black pepper 1/4 tsp (1 mL) cumin 1 tbsp (15 mL) canola or sunflower oil Rolls for serving Pickles of choice for serving 1. For the corn relish, place all ingredients except rosemary in medium-size pot over high heat. When it comes to a boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until mixture has thickened, about 30 minutes. Remove pot from heat and cool for 10 minutes. Discard bay leaf and stir in rose mary. Transfer to an airtight container. Cool completely. Cover and refrigerate up to 5 days. 2. For the mustard, whisk all ingredients in small bowl until combined. Transfer to an airtight con tainer. Cover and refrigerate up to 1 week. 3. The night before roasting pork, score pork skin in 2-inch (5-cm) intervals about 1/4 inch (5 mm) deep with a very sharp knife. Sprinkle salt all over roast. Place in a container and refriger ate, uncovered and skin side up. (This will help dry the skin and ensure a crispier result.) 4. When ready to roast, mix onion powder, paprika, caraway, black pepper and cumin. Sprinkle mixture all over meat only, being careful not to get any on skin. 6. Place pork on a rack inside a roasting pan. Rub skin with oil. Place in oven and cook for 2 hours. Raise oven to 350°F (177°C). Roast until meat is well browned, skin is crispy and meat reaches an internal temperature of 155°F (68°C), about 30 minutes more. (If skin has not crisped enough, place under broiler on low setting for 2 to 3 minutes, checking frequently to avoid burning.) Remove from oven, tent meat with foil and allow to rest at least 30 minutes before slicing. 7. Once pork has rested, slice against the grain into 1/2-inch- (1-cm-) thick slices. Transfer to a serving dish. (Gently rewarm in a 200°F/93°C oven for 5 minutes, if desired.) Serve with corn relish, beer mustard, assorted rolls and pickles of your choice for diners to assemble their own sandwiches. 5. Preheat oven to 300°F (149°C).

DIY SCHWEINEBRATEN SANDWICHES WITH CORN RELISH & HOT BEER MUSTARD Don’t be intimidated by the name— schweine braten is simply the German word for roast pork. Pork butt (aka Boston butt) is a well-marbled, inexpensive cut from the shoulder that’s rich in collagen. When slowly roasted, it becomes unbelievably succulent and worthy of a spe cial gathering. This recipe will yield leftover pork, which will keep well in the fridge for at least 3 days. CORN RELISH 2 cups (500 mL) fresh corn kernels 1/2 cup (125 mL) diced red onion 1/2 cup (125 mL) diced red pepper 1/2 cup (125 mL) grated cucumber 1/4 cup (60 mL) thinly sliced garlic, about 8 cloves 1/2 cup (125 mL) cider vinegar 1/2 cup (125 mL) white sugar 1/4 tsp (1 mL) ground turmeric 1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt 1 bay leaf 1 tbsp (15 mL) finely chopped rosemary HOT BEER MUSTARD 1/2 cup (125 mL) dry mustard powder, such as Keen’s 1/4 cup (60 mL) dark beer (we used a dunkel) 1/4 cup (60 mL) malt vinegar 2 tbsp (30 mL) honey 1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt SCHWEINEBRATEN 4 lb (1.81 kg) piece boneless pork butt, skin on 1/4 cup (60 mL) Diamond Crystal kosher salt

or 2 tbsp (30 mL) table salt 1 tbsp (15 mL) onion powder

Serves 8

Serves 8 as an appetizer

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AUTUMN 2025 ————————