LCBO Food & Drink Autumn 2025

Scary Delicious from page 78

BAD-TO-THE-BONE BLACK PEPPER & SUMAC CHICKEN DRUMS

5. Add pomegranate seeds to a bowl. Use a spoon to crush seeds gently to release their juices.

Whip up this elegantly spooky twist on lemon pepper wings by using a mix of citrus-tasting sumac with pepper. Make chicken drumsticks dinner party–worthy by employing the chef’s technique of “frenching” the drumsticks to expose the bones creating “lollipop” skewers— just right for Halloween. You can bake them or cook in an air fryer.

CAULIFLOWER BRAIN SALAD WITH CRIMSON FRUIT SPLATTER

6. Spread labneh over a large platter or divide between plates.

Make a craggy whole cauliflower “brain” the centrepiece of a seasonal, roasted vegetable salad. For even more of a Halloween effect, make a splash by splattering juicy crushed red pomegranate seeds overtop. 1 head cauliflower Salt for soaking 2 bunches multicoloured carrots, peeled 3 tbsp (45 mL) olive oil, divided 3/4 tsp (4 mL) kosher salt, divided 1 fennel head 1/4 tsp (1 mL) ground cumin 1/2 large pomegranate, seeded 1 to 11/2 cups (250 to 375 mL) labneh 1/4 cup (60 mL) pepitas (hulled pumpkin seeds)

7. When vegetables are done, remove from oven. Arrange carrot-fennel mixture and roasted cauliflower over labneh on platter or plates. Spoon dressing over cauliflower. Sprinkle with pepitas and pomegranate seeds, splat‑ tering the pomegranate juice over the platter or plates. If serving on platter, stake a knife into centre of cauliflower head so guests can cut and serve themselves or divide between plates. Serve warm or, if making ahead, at room temperature. WHAT TO SERVE Huff Estates Just Because Pinot Gris VQA LCBO 36725, $16.95 Contrast the mellow, vegetal flavours of roasted cauliflower, carrots and fennel with a crisp Pinot Gris from Prince Edward County full of bright citrus and floral character and a touch of minerality. CASSIS-INJECTED EL DIABLO This classic cocktail is an excellent choice for Halloween thanks to its name (meaning the devil in Spanish). Load up novelty syringes with the cassis liqueur then delight your guests by letting them inject it themselves into their own cocktail, creating an eerie effect. 8 oz cassis liqueur 8 novelty syringes 8 oz tequila 32 oz ginger beer 1/2 cup (125 mL) freshly-squeezed lime juice 1. Pour cassis liqueur into a measuring cup. Dip end of syringe into cup and pull back the plunger until syringe is filled with 1 oz cassis. Set on a platter. Repeat with remaining cassis and syringes. 2. Fill tall glasses with ice. Pour 1 oz tequila into each glass. Top each with 4 oz ginger beer and 1 tbsp (15 mL) lime juice. Stir to mix. Serve to guests and let each person squirt the cassis into their own drink. Makes 8 servings

1 tbsp (15 mL) ground sumac 1 tbsp (15 mL) brown sugar

2 tsp (10 mL) freshly ground black pepper 2 tsp (10 mL) Diamond Crystal kosher salt 8 chicken drumsticks, about 2 lbs (905 g) 1 to 2 tbsp (15 to 30 mL) vegetable or olive oil

1. Stir sumac with sugar, pepper and salt in a medium-size bowl.

2. If baking, preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.

DRESSING 1 large shallot

3. Using a very sharp knife, cut through bone and knuckle at plump meaty end of drumstick to cre‑ ate a flat surface so drumstick can stand upright (with bony end up and meaty end down) on bak‑ ing sheet. With meaty end down, slice through the skin just above the meaty part right to the bone. Using a paper towel, pull skin from less-meaty knuckle end of drumstick. Use the knife to scrape any meat on the bone downwards, slicing away and discarding any tendons. While removing ten‑ dons, feel around for a small, thin bone attached to the meaty end, wiggle and slice it out. Push any remaining meat and skin down toward the meaty end. Place drumstick in a medium-size bowl. Repeat with remaining drumsticks. Drizzle and toss with oil. Season with sumac mixture. Stand bony-end-up on baking sheet or place in air fryer. If using air fryer, depending on the size of the one you have, you may need to cook in batches. 4. Roast for 10 minutes. Turn drumsticks on their side. Continue roasting for 8 more minutes or 6 minutes in air fryer. Turn again and roast until cooked through and golden, 8 more minutes in oven or 6 more minutes in air fryer. Serve warm.

1/4 cup (60 mL) red-wine vinegar 1/2 tsp (2 mL) granulated sugar

1/4 tsp (1 mL) kosher salt 1/4 cup (60 mL) olive oil

1. Preheat oven to 450°F (232°C).

2. Cut out core from cauliflower and discard. Clean cauliflower head by rinsing then placing in a bowl of water with a little salt. Let stand for 10 minutes then remove and wrap in a clean kitchen towel to dry thoroughly. Place carrots on a very large baking sheet, cutting any very thick ones in half lengthwise. Drizzle all carrots with 1 tbsp (15 mL) olive oil and sprinkle with 1/4 tsp (1 mL) salt. Toss to coat. Slice fronds from fennel then quarter the fennel bulb lengthwise. Cut most of the core leaving a little. Cut from the core outwards into 1/2‑inch (1-cm) slices. Push carrots to sides of baking sheet and add fennel to centre. Drizzle with 1 tbsp (15 mL) olive oil and sprinkle with 1/4 tsp (1 mL) salt. Toss to coat. Nestle dry cauliflower in centre of baking sheet over fennel and carrots. Drizzle with 1 tbsp (15 mL) olive oil and sprinkle evenly with 1/4 tsp (1 mL) cumin and salt. Rub all over. 3. Bake in centre of preheated oven until golden, 30 minutes. Shake pan halfway through roasting for even browning. 4. Meanwhile, prepare dressing by finely chop‑ ping shallots. Add vinegar. Sprinkle with sugar and salt. Let stand for 5 minutes. Slowly whisk in oil in a steady, thin stream until emulsified.

Makes 8 drumsticks

WHAT TO SERVE Inniskillin Reserve Chardonnay VQA LCBO 105379, $19.95

Peppery roast chicken drumsticks call for a big white with a touch of oaky spice and fresh, tangy acidity. Chardonnay fits the bill, bringing its own natural weight to the argument.

Makes 8 cocktails

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———————— AUTUMN 2025