LCBO Food & Drink Autumn 2026

Small Talk from page 25

1 pkg (450 g) pre-rolled butter puff pastry sheets, two 10-inch (25-cm) squares, thawed overnight in fridge 1 tbsp (15 mL) Dijon mustard 2 cups (500 mL) coarsely grated Gruyère 1 egg, beaten 2 tsp (10 mL) sesame seeds 1. Heat 2 tbsp (30 mL) olive oil in a large frying pan over medium-high heat. Place cutlets on a baking sheet and pat dry with paper towel. Season both sides with salt and pepper. Working in batches, sear beef until edges are golden in spots, 1 to 2 minutes per side. Transfer back to baking sheet. Set aside to cool completely. 2. Reduce heat under pan to medium-low. Melt butter with remaining 1 tbsp (15 mL) oil. Add onions. Cook, stirring occasionally, until caramelized and jammy, about 40 minutes. Stir in thyme, flour, salt and pepper to taste. Add sherry and cook until evaporated, about 1 minute. Stir in broth. Increase heat to medium and cook until liquid has thickened to a gravy- like consistency, about 5 minutes. Set aside to cool completely. 4. Lightly roll out puff pastry sheets on parchment to flatten slightly. Place one sheet on prepared baking sheet. Brush with Dijon mustard, leaving a 1-inch (2.5-cm) border around edges. Layer with cutlets, cheese and onion mixture. Cover with second pastry sheet and seal edges with tines of a fork. Brush top with egg and sprinkle with sesame seeds. Cut three slits in top to vent. Bake in lower third of oven until pastry is golden and puffed, 25 to 30 minutes. 3. Preheat oven to 400˚F (204˚C). Line a baking sheet with parchment.

2 large shallots, thinly sliced 101/2 oz (300 g) fresh Mexican-style chorizo, removed from casings 4 cups (1 L) packed washed spinach leaves, roughly chopped 3/4 tsp (4 mL) salt, divided 11/4 cups (310 mL) coarsely grated Manchego, about 5 oz (140 g), divided 6 eggs 3/4 cup (175 mL) 10% cream 2 tbsp (30 mL) red pepper jelly 1. Preheat oven to 425˚F (218˚C). Line bottom of a 9-inch (24-cm) nonstick springform pan with parchment and lightly grease 2 inches (5 cm) up sides. 2. Coarsely crumble Tater Tots into a large mixing bowl. Stir in butter. Transfer to prepared springform. Using a heavy-bottom glass, press tot mixture into bottom and 2 inches (5 cm) up sides of pan. Bake until Tots are softened, about 15 minutes. Remove from oven and press mixture again to fully form crust and close any gaps. Place on a parchment-lined baking sheet. Return to oven and bake until edges are golden and crisp, about 25 minutes more. Remove from oven. Use rounded part of a spoon to smooth out any gaps in crust. 4. Heat oil in a large frying pan over medium-low heat. Add shallots. Cook, stirring occasionally, until softened, 4 to 5 minutes. Increase heat to medium. Add sausage meat. Using a wooden spoon, break it into small pieces. Cook until no pink remains, 5 to 6 minutes. Stir in spinach and cook until wilted, about 2 minutes. Season with 1/4 tsp (1 mL) salt. Scrape mixture into crust and top with 1 cup (250 mL) cheese. 5. In a large mixing bowl, whisk eggs, cream and remaining 1/2 tsp (2 mL) salt until smooth. Pour over toppings in crust. Sprinkle with remaining 1/4 cup (60 mL) cheese. Top with small dollops of red pepper jelly. 6. Bake quiche on lower rack until crust is golden and filling is set, 35 to 40 minutes. Let cool at least 15 minutes before removing from pan, slicing and serving. 3. Reduce oven temperature to 375˚F (191˚C).

APPLE CIDER SPRITZ

Thanks to dry Ontario apple cider, it’s easy to make a tasty, tiny spritz that’s both elegant and fruity. Ginger juice can be bought bottled, from specialty food stores such as Healthy Planet. You can also make it by processing raw ginger in a high-speed blender or a cold-press juicer. 2 oz dry fino sherry 1 oz elderflower liqueur (for a pale golden drink) or crème de cassis (for a reddish drink) 1/2 oz ginger juice 12 oz dry apple cider 5 pieces of candied ginger for garnish 1. Add dry sherry, elderflower liqueur (or crème de cassis) and ginger juice to an ice-filled mixing glass and stir for 30 seconds. Pour evenly into 5 small liqueur or dessert wineglasses and refrigerate. 2. When guests arrive, add small ice spheres or pieces to the glasses, top with dry cider and garnish with a piece of candied ginger.

Makes 5 small spritzes

Flight Plans from page 69

FRENCH ONION SLAB PIE This golden, large-format pastry is a bistro-pub mashup of French onion soup and steak pie. Jammy caramelized onions provide a sweet foil to both the funk of Gruyère and meaty richness of seared beef. Pair with a green salad for lunch or that and a side of mashed potatoes for a heartier meal. 3 tbsp (45 mL) olive oil, divided Approx. 1 lb 2 oz (510 g) well-marbled beef cutlets, such as inside round Salt and freshly ground pepper to taste 1 tbsp (15 mL) unsalted butter 2 large sweet onions, about 10 oz (285 g) each, thinly sliced

5. Cool pie for 30 minutes before slicing and serving.

Serves 6

POTATO-CRUSTED QUICHE Tater Tots create a unique crispy, golden crust for this flavourful quiche. It gets an unconventional topping of red pepper jelly, which complements the nutty cheese and smoky sausage. Served with a kale salad, it makes for a lovely weekend lunch. Canola oil for greasing pan 11/3 lbs (605 g) Tater Tots, about 70, thawed 2 tbsp (30 mL) unsalted butter, melted 1 tbsp (15 mL) olive oil

2 tsp (10 mL) chopped fresh thyme 2 tbsp (30 mL) all-purpose flour 3 tbsp (45 mL) sherry cooking wine 1 cup (250 mL) beef broth

Serves 6 to 8

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———————— AUTUMN 2026