LCBO Food & Drink Autumn 2025

Honey Bunch from page 97

PAN-SEARED SALMON WITH BRUSSELS SPROUTS & ROSÉ HOLLANDAISE This no-fail, blender hollandaise is kissed with a splash of crisp rosé, which brings new dimension to the classic sauce. The buttery emulsion complements both the lemon-herb salmon and caramelized Brussels sprouts. It’s a dish that offers both weeknight ease and weekend elegance.

HONEY PIE Inspired by an old tradition of adding whisky and honey to oatmeal, this drink calls for typically rye-forward Canadian whisky and Ontario wildflower honey, plus a fresh marigold, a local pollinator plant that attracts honeybees. For a spiced version, use Forty Creek Honey Spiced Whisky and reduce the amount of honey syrup. WILDFLOWER HONEY SYRUP 1/2 cup (125 mL) Ontario wildflower honey 1/2 cup (125 mL) water 1 oz whipping cream 11/2 oz Canadian whisky 1/4 to 3/4 oz wildflower honey syrup to taste 1 pinch freshly grated nutmeg 1 fresh edible, food-grade marigold 1. Combine wildflower honey and water in a saucepan and briefly stir lightly over gentle heat until it’s an even consistency. Let cool. Pour into a bottle and refrigerate for up to 1 month. 2. Whisk cream until frothy but not stiff. 3. In a mixing glass, stir whisky and honey syrup together over ice for 30 seconds. Strain into a chilled coupe glass and pour cream on top. 4. Grate a little nutmeg overtop to dust the drink lightly. Garnish with fresh marigold flower. Makes 1 drink MULLED BUCKWHEAT HONEY TODDY This mulled drink calls for dark buckwheat honey and baking spice, and can be made with either pear cider or pear juice.

ROSÉ HOLLANDAISE 1 cup (250 mL) unsalted butter 2 tbsp (30 mL) dry rosé wine 3 egg yolks 1 tbsp (15 mL) hot water 1 tsp (5 mL) Dijon mustard Salt to taste 1 tbsp (15 mL) chopped dill

FISH & VEG 3 tbsp (45 mL) canola oil, divided 1 lb (455 g) Brussels sprouts, trimmed, halved 2 tbsp (30 mL) fresh lemon juice Salt to taste 4 skin-on salmon fillets, 6 oz (170 g) each 1 tsp (5 mL) lemon-herb seasoning, such as Club House 1. For the hollandaise, melt butter in a small saucepan over medium heat. Add wine and cook for 1 minute. Remove from heat. Using a blender, blend egg yolks, hot water and mustard until combined. With machine running, slowly stream in butter mixture and blend until pale yellow and emulsified. Season with salt and stir in dill. Transfer to a heatproof bowl set over a pan of hot water to keep warm. 2. For the fish and veg, heat 2 tbsp (30 mL) oil in a large nonstick frying pan over medium-high heat. Add Brussels sprouts, cut sides down. Cook until caramelized, about 5 minutes. Flip and continue cooking until crisp-tender, another 5 to 7 minutes. Stir in lemon juice and salt. Trans fer to serving bowl and cover with foil. 3. Return pan to heat and reduce to medium. Add remaining 1 tbsp (15 mL) oil. Season salmon with lemon herb seasoning and place skin side down in skillet. Cook for 5 minutes then flip. Cook until salmon reaches desired doneness, another 3 to 4 minutes. 4. Divide salmon and Brussels sprouts between four warmed dinner plates. Generously spoon hollandaise overtop and serve immediately.

PEACH HONEY BALSAMIC FIZZ Building on the timeless combination of bal samic vinegar, fresh herbs, seasonal fruit and honey, this muddled drink is sweet, bright and ever so slightly savoury.

CLOVER HONEY SYRUP 1/2 cup (125 mL) clover honey 1/2 cup (125 mL) water

1/4 fresh peach 1 tsp (5 mL) balsamic vinegar

1/2 oz fresh lemon juice 1 oz clover honey syrup 5 mint leaves 11/2 oz Ontario craft gin 2 oz soda water 1 chunk raw comb honey for garnish 1 sprig lavender for garnish

2 slices ginger 2 cloves 2 allspice berries 1 cinnamon stick 1 star anise pod

1. To make syrup, combine honey and water in a saucepan and briefly stir over gentle heat until it’s an even consistency. Let cool. Pour into a bottle and refrigerate for up to 1 month. 2. Gently muddle peach, balsamic, lemon, honey syrup and mint together in a cocktail tin. Add gin and ice and shake for 45 seconds. Using a fine sieve, double strain drink into an ice-filled rocks glass.

1/2 oz buckwheat honey 5 oz pear cider (or juice) 1/2 oz lemon juice 11/2 oz Canadian whisky 1 fresh aster for garnish

1. Add ginger, spices and buckwheat honey to cider and warm it up gently in a saucepan for 10 minutes. 2. Add lemon juice and whisky, stir for 30 sec onds, then pour into a heatproof glass or mug. Garnish with an aster flower, a late-summer bloomer that bees rely on at this time of year. Makes 1 drink

3. Top with soda and garnish with honeycomb on a cocktail pick and a stalk of fresh lavender.

Makes 1 drink

Serves 4

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AUTUMN 2025 ————————