LCBO Food & Drink Autumn 2026

RECIPES 5. Grill steaks until well browned and lightly charred, 2 to 3 minutes per side, or until internal temperature reaches 125° to 130°F (52° to 54°C) for medium-rare. (The steaks will continue to cook while resting.) 6. Transfer to a warm platter, loosely tent with foil and rest 5 minutes. Using a sharp knife, slice thinly against the grain and serve with smoky whisky mustard. GRUYÈRE, SPECK & APPLE FLATBREAD WITH SMOKED PAPRIKA HONEY Sweet meets savoury and smoky in this crispy grilled flatbread with Gruyère and ham, kissed with smoked paprika honey. Elegant and easy to prepare, it’s a dish ideal for sharing over drams with friends. We used President’s Choice Regular Oval Flatbreads, but naan or pita would work well, too. 1 tbsp (15 mL) honey 2 tsp (10 mL) smoked sweet paprika Pinch salt 1/2 tsp (2 mL) finely minced garlic 2 tbsp (30 mL) melted unsalted butter 2 oval flatbreads 4 oz (115 g) Gruyère cheese, shaved 3 oz (85 g) thinly sliced speck or smoked prosciutto 1/2 cup (125 mL) thinly sliced Granny Smith apple Serves 4 to 6

Neat with Meat from page 43

5. Top flatbreads with Gruyère, speck, apple and arugula. Season with pepper. Drizzle with smoked paprika honey and serve immediately.

Serves 2 as a main or 4 to 6 as a starter

CHIPOTLE-MARINATED SKIRT STEAK WITH SMOKY WHISKY MUSTARD Skirt steak benefits from a chipotle marinade and high heat, developing deep char and robust spicy flavour. A smoky whisky mustard adds a simple but irresistible finishing touch. Ask your butcher for peeled skirt steak, to ensure any tough sinew is removed. SMOKY WHISKY MUSTARD 1 small jar (100 mL) Keen’s hot mustard 1 tbsp (15 mL) smoky whisky 1 tsp (5 mL) honey 1 tsp (5 mL) liquid smoke 1/4 cup (60 mL) canola or sunflower oil 2 tbsp (30 mL) Worcestershire sauce 1 tsp (5 mL) Dijon mustard 1 tbsp + 1 tsp (15 mL + 5 mL) chipotle powder, divided 2 tsp (10 mL) minced garlic 1/2 cup (125 mL) thinly sliced yellow onion (about 1 small) 2 lbs (905 g) whole beef skirt steak, peeled, cut in half lengthwise Salt and freshly ground pepper 1. In a small bowl, stir together mustard, Scotch, honey and liquid smoke. Store covered and refrigerated until ready to serve. Yields about 1/2 cup (125 mL) mustard, which keeps refrigerated for up to 1 month. 2. In a medium bowl, whisk vinegar, oil, Worcestershire, Dijon and 1 tbsp (15 mL) chipotle powder. Transfer to a large resealable bag with garlic, onion and steak. Seal and refrigerate for 4 hours. 3. Remove steak from marinade, brushing off excess onion and garlic. Pat dry and season with salt, pepper and 1 tsp (5 mL) chipotle powder. SKIRT STEAK 1/4 cup (60 mL) malt vinegar

GRILLED LAMB CHOPS WITH RYE & GINGER GLAZE

Bold yet balanced, rye and ginger flavours add a sophisticated sweetness to juicy grilled lamb chops—a perfect way to savour the last days of grilling season. We used the bold, made-in-Ontario Dillon’s Rye Whisky for this recipe. 4 cups (1 L) ginger ale 1/2 cup (125 mL) rye whisky 1/4 cup (60 mL) loosely packed light brown sugar 1/4 cup (60 mL) fresh squeezed lime juice, from about 2 small limes 2 tsp (10 mL) finely grated fresh ginger 2 8-bone lamb racks, each about 11/4 lbs

(565 g), cut into single bone chops 2 tbsp (30 mL) extra virgin olive oil

Salt and pepper to taste 2 limes, cut into wedges

1. In a medium pot, combine ginger ale, rye, brown sugar, lime juice and fresh ginger. Bring to boil over high heat, then reduce heat to medium. Allow to simmer until thick and glossy and coats the back of a wooden spoon. Allow to cool. This step can be done up to 2 hours ahead of time and makes about 1/2 cup (125 mL) glaze.

1 cup (250 mL) baby arugula Freshly ground black pepper

2. Toss lamb chops with olive oil and season to taste with salt and pepper.

3. Preheat grill to 450°F (232°C). Clean and oil grate.

1. In a small bowl, stir together honey, paprika and salt. Store covered at room temperature until ready to serve.

4. Grill lamb chops until well browned and lightly charred all over, about 2 minutes per side for medium-rare. Brush lamb chops with glaze and remove from grill. Transfer to a warm platter, loosely tent with foil and rest for 5 minutes before serving.

2. Stir garlic into melted butter and set aside.

3. Preheat grill to high, about 450°F (232°C). Clean and oil grates.

4. Grill flatbreads until lightly charred and crisp, 30 seconds to 1 minute per side. Transfer to a board and brush with garlic butter while warm.

5. Brush chops with any remaining glaze and serve immediately with lime wedges.

4. Preheat grill to high, about 450°F (232°C). Clean and oil grates.

Makes 4 to 6 servings

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AUTUMN 2026 ————————