LCBO Food & Drink Autumn 2025

Small Talk from page 91

TO FINISH 6 oz (170 g) brie, cut into 8 equal pieces, about 11/2 inch (4 cm) each

6. To finish, preheat broiler on low. Line a large baking sheet with parchment. 7. Place marshmallows on baking sheet and broil on the top rack, watching closely, until nicely toasted, about 2 minutes. 8. To serve, top 12 crackers with about 1/2 tbsp (7 mL) sweet potato, 1 pecan and 1 toasted marshmallow. Top each with another cracker. Serve immediately. WHAT TO SERVE Bobcaygeon Brewing Pumpkin Pie-PA LCBO 39074, 473 mL, $3.95 There’s so much going on in each bite that it might pay to pick one element—cinnamon, say—and find a seasonally spiced beer to pour alongside. SAVOURY S’MORES WITH HERBED SHORTBREAD, BRIE & SPICED CRANBERRIES These flaky, sugar-free shortbreads are jam packed with Thanksgiving herbs, making them a delightful base for this unique hors d’oeuvre. Add in velvety melted brie and spiced cran berries, and you’ll never think about S’mores the same way again. Any leftover cranberries can be used as a condiment for a cheese board. 1/2 tbsp (7 mL) finely chopped rosemary 1/2 tbsp (7 mL) finely chopped thyme 1/2 tsp (2 mL) finely chopped sage 1 tsp (5 mL) poultry seasoning 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) cracked pepper 1 cup (250 mL) shredded or grated Parmesan cheese 1/2 cup (125 mL) unsalted butter, softened 1 tbsp (15 mL) cold water Whole herb leaves for laminating onto dough SPICED CRANBERRIES 1/2 cup (125 mL) water Finely grated zest and juice of 1 large orange 1/4 cup (60 mL) packed light brown sugar 2 cups (500 mL) fresh or frozen cranberries 1 Granny Smith apple, peeled, cored, diced 1/2 cup (125 mL) apple cider vinegar 1/2 cup (125 mL) dried cranberries 1 tsp (5 mL) pure vanilla extract 3 cinnamon sticks, about 4 inches (10 cm) each 1/2 tsp (2 mL) ground ginger HERBED SHORTBREAD 11/4 cups (310 mL) all-purpose flour Makes 12 S’mores

1. For the shortbread, mix flour, herbs, poultry seasoning, salt and pepper in a small bowl until combined. Set aside. 2. Place Parmesan and butter in a food proces sor. Pulse three to four times. Scrape down sides and add flour mixture. Run machine until it forms a crumbly dough, about 2 minutes, scraping down sides in between. Transfer to a mixing bowl and add water. Gently knead to incorporate. Flatten dough into a disc and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes. 4. Place dough between two sheets of parch ment paper. Roll to a thickness of 1/4 inch (5 mm). Remove top sheet of parchment and decorate shortbread with herb leaves. Place parchment back on top and lightly roll so herbs adhere to dough. Using a 21/2-inch (6-cm) round cookie cutter, cut out shortbreads and place evenly on baking sheet. Reroll scraps once and cut more shortbreads (you should have at least 16 in total). Bake until lightly golden, 12 to 14 minutes. Cool completely and set aside. 5. For the cranberries, place all ingredients in a medium-size pot over medium-high heat. When it comes to a boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally at beginning and often near end, until thick and jammy, about 50 minutes. Remove from heat and discard cinnamon sticks. Cool completely. 3. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment.

SAVOURY S’MORES WITH CANDIED PROSCIUTTO CRACKERS, MASHED SWEET POTATO & PECANS

Sweet, savoury, crunchy and creamy, this original spin on S’mores will be the talk of your next dinner party. Served on easy candied prosciutto crack ers, the filling of cinnamon-kissed sweet potato, charred marshmallow and pecan is inspired by classic sweet potato casserole. The crackers on their own make for an excellent snack. MASHED SWEET POTATO 1 small sweet potato, about 8 oz (225 g) 1 tbsp (15 mL) butter, softened 1 tbsp (15 mL) milk or cream 1/2 tsp (2 mL) pure vanilla extract 1/2 tsp (2 mL) cinnamon Salt and freshly ground pepper to taste CANDIED PROSCIUTTO CRACKERS 1/3 cup (80 mL) garlic and herb soft cheese, preferably Boursin 24 saltine crackers 3 slices prosciutto, about 1 oz (30 g) 2 tbsp (30 mL) packed light brown sugar 1. For the mashed sweet potato, preheat oven or toaster oven to 400°F (200°C). Line a small baking pan with parchment. 2. Prick potato a few times with a fork and bake until soft, 45 to 50 minutes. Remove from oven and cool slightly. 3. When cool enough to handle but still warm, cut potato in half. Remove and discard skin. Place flesh in a medium-size mixing bowl. Add remaining ingredients and mash with a fork until fully combined. Cool completely then cover and refrigerate up to 3 days. 4. For the crackers, reduce oven to 350°F (177°C). Line a large baking sheet with parchment. 5. Evenly spread cheese on crackers and lay them on baking sheet. Cut each prosciutto slice in half lengthwise then each half horizontally into quarters. Place a piece of prosciutto on each cracker, then sprinkle with brown sugar. Bake until sugar has caramelized, 15 to 20 minutes. Remove from oven and cool completely. TO FINISH 12 marshmallows 12 pecan halves, toasted

6. For the S’mores, preheat broiler to low. Line a large baking sheet with parchment.

7. Place half of shortbreads on baking sheet and top each with a piece of brie. Place under broiler on top rack until brie softens and lightly chars, about 2 minutes. Remove from oven, dol lop each ‘smore with about 1/2 tbsp (7 mL) spiced cranberries and top with remaining shortbreads. Serve immediately.

Makes 8 S’mores

WHAT TO SERVE Muskoka Cliff Jump Cranberry Cider LCBO 688630, 473 mL, $4.05 Tangy, off-dry cranberry cider was made for these S’mores. It’s great with creamy cheeses and a lovely match for the recipe’s herbal flavours.

1/4 tsp (1 mL) allspice 1/4 tsp (1 mL) cloves

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AUTUMN 2025 ————————