LCBO Food & Drink Autumn 2025

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit LCBO.com/foodanddrink .

7. Remove and discard any damaged outer leaves of cabbage. Carefully trim about 1/2 inch (1 cm) off the core. Working from tops, slowly and carefully peel off cabbage leaves, slicing core as necessary to make removal easy, until you have 20 leaves. Save rest of cabbage for another use. 8. Bring a large pot of salted water to a boil. Line three baking sheets with paper towel or clean kitchen towels. Working in four batches, boil cabbage leaves for 2 minutes, pushing them down with a spider to keep them submerged. Transfer with spider to prepared sheets to drain. Cool completely. 9. Using kitchen scissors, cut out thick portion of stems, going about halfway up each leaf. Discard. Blot excess water with paper towel. 11. Starting with outermost leaves, lay out a cabbage leaf, inner side up. Place a little less than 1/2 cup (125 mL) mushroom filling just above where stem was cut out. Fold the two bottom flaps in a crisscross over filling. Fold in sides then roll cabbage around filling. Place on a baking sheet. Repeat with remaining leaves and filling, gradually reducing filling amount as leaves get smaller—by the end, you’ll use about 1/4 cup (60 mL) filling per roll. Save smallest and any torn leaves to line pan. 12. Tear any remaining leaves and use them to line a large, shallow rectangular roasting pan (they should fit in an 11 × 14–inch/28 × 35–cm pan). Arrange cabbage rolls, seam side down, snuggly in pan. Pour in 1 cup (250 mL) boiling water and cover tightly with foil. Bake on middle rack until an instant-read thermometer inserted in centres reads 165°F (74°C), 35 to 40 minutes. Remove from oven. 13. While cabbage rolls are in oven, reheat “cream” and keep hot over low heat. When cabbage rolls are ready, carefully transfer to a serving platter. Serve with “cream” and chives on the side. 10. Preheat oven to 375°F (191°C).

STARTERS, SALADS & SNACKS Bad-to-the-Bone Black Pepper & Sumac Chicken Drums p. 114 Beet & Apple Salad with Spiced Whipped Cottage Cheese & Horseradish p. 111 Cauliflower Brain Salad with Crimson Fruit Splatter p. 114 Charcuterie Nachos p. 24 Cheesy Potato “Bread” Sandwiches with Turkey, Brussels Sprout Slaw & Maple Onions p. 92 Cold Ramen Noodle Salad with Napa Cabbage & Ginger-Miso Dressing p. 122 Savoury S’mores with Candied Prosciutto Crackers, Mashed Sweet Potato & Pecans p. 117 Savoury S’mores with Herbed Shortbread, Braised Red Cabbage with Red Wine & Apples p. 40 Broccoli “Rose” Timbale p. 109 Cauldron Paella p. 115 Cornbread Waffles with Stovetop BBQ Chicken p. 116 DIY Schweinebraten Sandwiches with Corn Relish & Hot Beer Mustard p. 111 Falafel Waffles with Middle Eastern Chopped Salad & Hummus p. 52 Grilled Red Curry Cabbage Skewers with Nam Jim Dressing p. 41 Miso Eggplant Noods p. 109 Pan-Seared Salmon with Brussels Sprouts & Rosé Hollandaise p. 119 Rye Galette with Pears, Leeks & Pancetta p. 121 Sheet-Pan Pizza with Rosé Sauce, Salami & Whipped Ricotta p. 118 Spätzle Mac ’n’ Cheese with Kabocha Squash & Sage p. 112 Spicy Cauliflower Lasagna Soup p. 110 Sushi Pizza Waffle p. 54 Toasted Spaghetti with a Rustic Rosé Ragù p. 118 Brie & Spiced Cranberries p. 117 Shrimp Schnitzel with Holstein Aïoli p. 112 Stranger Figs p. 116 MAIN COURSES & SIDES The Best Lentil-Mushroom Bolognese p. 110

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DESSERTS & BAKED GOODS Hot Fudge Rye Pudding Cake p. 120 Mini Cursed Candied Apples p. 115 Pretzel Bavarois with Doppelbock Poached Plums p. 112 Pumpkin Pie Cannoli p. 94 Rye Apple Upside-Down Cake with Salted Whisky Caramel p. 120 COCKTAILS & MIXERS Autumn Blush Cocktail p. 88 Beet Bramble p. 121 Black Pepper Syrup p. 36 Cassis-Injected El Diablo p. 114 Celery & Black Pepper Cooler p. 36 Disco Inferno p. 113 Honey Pie p. 119 Japanese-Inspired Highballs p. 104 Let’s Stir Together p. 113 Mulled Buckwheat Honey Toddy p. 119 Peach Honey Balsamic Fizz p. 119 Pear & Elderflower Spritz p. 113 Spellbound Rose Hot Chocolate p. 116 Spiced Carrot Punch p. 34

Serves 6 to 8

WHAT TO SERVE D’Ont Poke The Bear White VQA LCBO 518753, $15.95

Spiced Milk Syrup p. 34 Stand by Your Can p. 113 Strawberry Feels Forever p. 113

Creamy cauliflower, mushroom and farro call for a rich, full-bodied white. A robust, food-friendly, mostly Chardonnay blend ticks all the boxes.

Vegetarian Cabbage Rolls with Mushrooms, Farro & Cauliflower “Cream” p. 122

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AUTUMN 2025 ————————