LCBO Food & Drink Autumn 2025

WHAT TO SERVE J.P. Wiser’s Old Fashioned Canadian Whisky Cocktail LCBO 625996, $33.45

1. For the pastry, whisk flours, poppy seeds, sugar, salt and pepper in a medium-size mixing bowl until combined. Coarsely grate butter over dry ingredients. Lightly mix with a fork to coat butter in flour. Add cheddar and toss again until evenly coated. Drizzle with water and whisky. Mix with fork until mixture just starts to come together. Add another 1 tbsp (15 mL) water if mixture seems dry. 2. Using hands, press dough together until it comes together, adding 1 to 2 tsp (5 to 10 mL) water if needed to help incorporate all dry bits. Form dough into a 6-inch (15-cm) disc. Wrap tightly in plastic wrap and refrigerate for 2 hours. 3. For the filling, place pancetta in a large frying pan over medium heat. Cook, stirring occa sionally, until lightly browned, about 5 minutes. Add leeks, garlic, mustard, rosemary, thyme and pepper. Cook, stirring often, until leeks have softened, about 10 minutes. Add 1/3 cup (80 mL) cream and reduce heat to low. Cook stirring occasionally, until cream has been absorbed, about 10 minutes. 4. Remove pan from heat and discard thyme stems. Stir in 4 tbsp (60 mL) whisky and lemon zest. Cool, transfer to an airtight container and refrigerate up to 3 days. 5. Thirty minutes before making galette, halve pears lengthwise. Remove and discard stems and cores. Cut crosswise into 1/8-inch- (3-mm-) thick slices. Place on a plate and drizzle with remaining 3 tbsp (45 mL) whisky. Set aside. 6. Place chilled dough on lightly floured parch ment paper. Roll into a 13-inch (33-cm) round. Slide parchment onto a large rimmed baking sheet. Spread leek mixture evenly in centre, leaving a 2-inch (5-cm) border. 7. Place pears in a decorative pattern on top of leek mixture and drizzle with any remaining whisky on plate. In a small bowl, whisk together egg, 1 tsp (5 mL) cream and a pinch of salt. Brush border of dough with egg wash. Fold dough over filling to form a 2-inch (5-cm) crust, pressing down firmly. Brush exposed pastry with egg wash. Sprinkle with cheddar and walnuts. Refrigerate for 30 minutes. 9. Bake galette in bottom third of oven until pas try is deeply browned, 35 to 40 minutes. (Move to middle rack if bottom is browning too quickly.) Transfer to cooling rack. Cool 20 minutes and sprinkle with thyme leaves. Serve warm or at room temperature. 8. Preheat oven to 400°F (204°C).

A ready-to-drink Old Fashioned cocktail will pick up the whisky and fruit flavours in the galette and harmonize delightfully with the pancetta and cheese. TIP Light and medium rye flours can be bought online from several flour mills in Ontario. You may also find them in the “health/wellness” aisles of large grocery stores, or in health and bulk food stores like Healthy Planet and Bulk Barn. In a pinch, substitute with regular rye flour such as Anita’s, which is available at many large grocers.

RYE GALETTE WITH PEARS, LEEKS & PANCETTA

This divine galette stars pears and leeks with a savoury supporting cast of pancetta and cheddar. They’re wrapped up in a fall sweater of a crust made with rye flour and poppy seeds, with rye whisky lending its sweet spice to both the crust and filling. Both the pastry and leek filling can be made a day or two in advance, so you can roll it out in no time. PASTRY 1 cup (250 mL) light rye flour (see TIP, this page) 1/3 cup (80 mL) all-purpose flour 2 tbsp (30 mL) poppy seeds 1 tsp (5 mL) sugar 1/2 tsp (2 mL) fine sea salt FILLING 3/4 cup (175 mL) diced pancetta, about 1/4 inch (5 mm) 4 cups (1 L) sliced leeks, about 1/2 inch (1 cm) wide, white and light green parts only, washed thoroughly 2 medium-size garlic cloves, minced 2 tbsp (30 mL) Dijon mustard 2 tbsp (30 mL) finely chopped fresh rosemary 6 fresh thyme sprigs Freshly ground pepper to taste 1/3 cup + 1 tsp (80 mL + 5 mL) heavy cream, divided 7 tbsp (105 mL) Canadian rye whisky, divided 1 tbsp (15 mL) finely grated lemon zest 2 medium-size Anjou pears 1 large egg 1/3 cup (80 mL) grated 2-year-old cheddar 2 tbsp (30 mL) finely chopped walnuts 2 tbsp (30 mL) fresh thyme leaves 1/2 tsp (2 mL) freshly ground pepper 1/2 cup (125 mL) unsalted butter, cold 1/4 cup (60 mL) grated 2-year-old cheddar 6 tbsp (90 mL) ice water, plus more as needed 1 tbsp (15 mL) Canadian rye whisky

Garden Variety from page 33

BEET BRAMBLE Adding a little beet juice brings a sweet, earthy dimension to an otherwise traditional bramble. And gorgeous colour, too! You can use fresh beets instead of beet juice by adding 1/4 cup (60 mL) coarsely grated beet, along with the lemon juice, Chambord Royale (LCBO 46435, 375 mL, $23.95) and gin to a dry cocktail shaker. Shake vigorously for 20 seconds or so before fine-straining into your ice-filled glass and stirring to chill. Fill a rocks glass to just below the rim with crushed ice. Pour in 1/2 oz beet juice, 1/2 oz lemon juice, 1 oz Chambord, 11/2 oz Hendrick’s gin overtop and stir until thoroughly chilled. Top with more crushed ice and garnish with a thin slice of beet.

Makes 1 drink

Serves 6 to 8

121

AUTUMN 2025 ————————