LCBO Food & Drink Autumn 2026

Hearty Harvest from page 75

ition. Continue mixing until dough is smooth and pulls cleanly away from the bottom and sides of bowl, up to 8 minutes. Place dough in a large oiled mixing bowl. Turn to coat evenly in oil. Cover with plastic wrap. Let stand until doubled in size, about 1 hour. 3. Meanwhile, immediately prepare the filling. In a small saucepan, melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir constantly until butter smells sweet and nutty and turns golden brown, 4 to 5 minutes. Immediately transfer to a medium heatproof bowl. Stir in brown sugar, cinnamon and salt until fully combined. Let stand, stirring occasionally, until butter has cooled and begun to re-solidify, 45 to 50 minutes. Once cool, stir vigorously with a spatula until fluffy and light, about 1 minute. 4. Position rack in centre of oven. Preheat to 350°F (177°C). Generously butter a 4-L 9 x 13-inch (23 x 33-cm) baking dish. Set aside. 5. Punch down dough and transfer to a well floured surface. Roll out into a 14 x 18-inch (35 x 45-cm) rectangle with short side facing you. Drop spoonfuls of filling mixture over dough, then spread in a thin, even layer. Starting from bottom, tightly roll dough upward to form a log. Trim edges, if desired. With the seam side down, cut dough crosswise with a sharp knife into 12 even slices, each about 1 inch (2.5 cm) thick. Arrange, cut side up, in prepared baking dish. Cover with plastic wrap and let rise until almost doubled in size, about 45 minutes. 7. Meanwhile, prepare the frosting. Melt butter in a small saucepan over medium heat, stirring often, until beginning to foam. Once foaming, stir constantly until butter smells sweet and nutty and turns golden brown, 3 to 4 minutes. Immediately transfer to a medium heatproof bowl. Whisk in milk until fully combined, then whisk in icing sugar until smooth. Cover with plastic wrap until ready to use. 8. When buns are ready, transfer to a wire rack and cool for 10 minutes. Drop spoonfuls of frosting over each bun, then spread to coat evenly. Serve hot, warm or at room temperature the same day you bake them. 6. Remove plastic wrap and bake in centre of oven until puffed and golden brown, 30 to 35 minutes.

6. Transfer salad to plates or a serving platter. Drizzle with olive oil and sprinkle with walnuts. Halve eggs and place on salad. Serve immedi ately with toast.

WARM RADICCHIO SALAD WITH PANCETTA, GRAPES & WALNUTS

Serves 2 to 3

Since radicchio usually comes from California, it’s nice to celebrate the locally grown stuff when it arrives at farmers’ markets in fall. Here, the bitter lettuce is turned into a main course salad with jammy eggs, soft chickpeas, sweet grapes and crunchy walnuts, all tied together with a warm pancetta dressing. Castelfranco radicchio is worth seeking out for its speckled cream- coloured leaves and milder flavour. 3 eggs 1/2 small red onion 1 head red or Castelfranco radicchio, trimmed, rinsed, dried 1 cup (250 mL) loosely packed flat-leaf parsley leaves 3 tbsp (45 mL) tarragon leaves 1/2 cup (125 mL) diced pancetta, 1/2-inch (1-cm) cubes 1 cup (250 mL) (heaping) red seedless grapes 1 tbsp (15 mL) pure maple syrup 1/4 cup (60 mL) fresh lemon juice 1 tbsp (15 mL) grainy mustard 1 cup (250 mL) cooked chickpeas Salt and freshly ground pepper to taste Extra virgin olive oil for drizzling 3 tbsp (45 mL) finely chopped toasted walnuts 2 to 3 thick slices buttered sourdough toast for serving 1. Bring a small pot of water to a boil. Gently lower eggs into water and boil for 6 minutes. Remove from water and immerse in a bowl of ice water. Let stand for 2 minutes. Peel eggs and set aside. 2. Cut onion half in half. Thinly slice one piece and finely dice the other—you should have about 1/4 cup (60 mL) of each. 3. Cut radicchio into 1-inch (2.5-cm) thick wedges. Place in a large mixing bowl with parsley, tarragon and sliced onions. Toss to combine. 4. In a large frying pan, heat pancetta over medium-low heat. Cook, stirring occasionally, until fat has rendered and it’s crisp, about 5 minutes. Add diced onion and cook until soft ened, about 2 minutes. Raise heat to medium. Add grapes and maple syrup. Cook, stirring occasionally, until grapes gently blister, about 2 minutes. Stir in lemon juice, mustard and chick peas. Cook until heated through, about 1 minute. 5. Pour contents of pan over salad, season with salt and pepper then gently toss until radicchio is lightly coated in dressing.

WHAT TO SERVE Tawse Grower’s Blend Rosé VQA VINTAGES 45075, $18.95

Really good Ontario rosé is complex and flavour ful, with floral and fruity, citrus and herbal notes all playing their part and giving enough versatility to embrace this salad.

Better Butter from page 37

FROSTED BROWN BUTTER CINNAMON ROLLS The toasted notes of brown butter add unbeat able depth in both the filling and frosting of these gooey cinnamon buns. While the dough is rising, you’ll want to make the filling right away, so the butter has time to cool down and be lightly creamed with the sugar before spreading. DOUGH 11/2 cups (375 mL) whole milk, warmed to 120°F (49°C) 21/4 tsp (11 mL) dry active yeast 41/4 cups (1.06 L) all-purpose flour, plus more for dusting 1/3 cup (80 mL) granulated sugar 1 large egg 11/4 tsp (6 mL) salt 1 tsp (5 mL) ground cardamom 1/4 cup (60 mL) unsalted butter, cubed, softened, plus more for greasing pan Oil for greasing bowl FILLING 3/4 cup (175 mL) unsalted butter, diced 1 cup (250 mL) lightly packed dark brown sugar 1 tbsp (15 mL) ground cinnamon 1/4 tsp (1 mL) salt

FROSTING 1/4 cup (60 mL) unsalted butter, diced

1/4 cup (60 mL) whole milk 2 cups (500 mL) icing sugar

Makes 12 buns

1. For the dough, combine milk with yeast in bowl of a stand mixer. Let stand until foamy, about 10 minutes. 2. Add flour, sugar, egg, salt and cardamom to bowl. Using dough hook, mix on low speed until roughly combined. Increase speed to medium. With motor running, add butter, one or two pieces at a time, until fully incorporated after each add-

WHAT TO SERVE Spirit In Niagara Sweet Pear Eau-de-Vie Brandy LCBO 25101, $40

Something as sweet and luscious as a brown- butter cinnamon bun needs a treat—why not a chilled shot of a pure fruit spirit froma local craft distiller?

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