LCBO Food & Drink Autumn 2026

FRESH CONCORD GRAPE TARTS Concord grapes will keep their fresh flavour in these cute-as-a-button tarts. Because they’re served fresh here, the recipe is easy as pie, with a quick-assembly custard-style filling and store-bought pastry. If you prefer to use puff pastry, the tarts could be likened to Portuguese Pastel de Nata , but two bite–size and loaded with seasonal flavour. PASTRY 1 pkg (350 g) Tenderflake pie shells, defrosted or 1/2 pkg (450 g) frozen pre-rolled puff pastry, defrosted All-purpose flour, for dusting FILLING 1 container (120 mL) crème fraîche 1 egg yolk 2 tbsp (30 mL) granulated sugar plus 1 tsp (5 mL) for dusting 1/2 tsp (2 mL) freshly grated lemon zest 1/4 tsp (1 mL) pure vanilla extract 1/2 cup (125 mL) Concord grape jelly 11/2 cups (375 mL) Concord grapes, sliced in half and seeded 1. Set out pie shells until they’re pliable and almost to room temperature, about 1 hour. If using puff pastry, defrost in the fridge overnight or leave at room temperature for 2 hours. 3. Meanwhile, in a medium bowl, whisk crème fraîche with egg yolk, 2 tbsp (30 mL) granulated sugar, zest and vanilla. 4. Lightly dust a counter or a surface with flour. Unmould pie pastry shells from foil and flatten, or unroll puff pastry. If using puff pastry, lightly dust with flour and roll out with a rolling pin so you have a slightly larger rectangle, approximately 12 inches (30 cm) long and 9 inches (23 cm) wide. 5. Dust a 3 to 31/4-inch (8 to 9 cm) cookie cutter, preferably scalloped, with flour. Cut out 12 pieces from pastry of your choice. Fit circles into a greased 12-cup muffin tin. 6. If using pie pastry, dock bottom of each shell with a fork and bake in oven until lightly golden, 5 minutes. Divide and spoon filling between baked shells or unbaked puff pastry shells, if using. Bake in centre of preheated oven until filling is puffed and set, 12 to 15 minutes. Remove to a rack to cool completely. 2. Preheat oven to 350°F (177°C) for pie pastry or 400°F (204°C) for puff pastry.

7. Heat jelly in microwave in a small bowl until melted. Drizzle 1 tsp (5 mL) over each tart. Top each tart with grapes cut side down. Brush with remaining jelly. These are best the day they are made.

5. Roast in centre of preheated oven until squash is tender and golden, about 30 minutes, turning halfway through. 6. When squash is done, divide between plates. Drizzle with drops of sherry vinegar. Dollop with cheese, scatter with parsley and pepitas. Serve warm or at room temperature WHAT TO SERVE Brickworks Ciderhouse Batch 1904 Cider LCBO 697318, 6 pk, $21.95 Ontario produces many lovely small-batch craft ciders that showcase the flavour of local apples—perfect to complement this rich squash dish. CONCORD GRAPE SLING Take advantage of prime grape season by enjoying all of the nostalgic taste of Concord grapes in a fresh twist on a sling. It’s made using a homemade grape syrup. Leftover syrup is delicious used in soda or drizzled over pancakes. 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) water 11/2 cups (375 mL) Concord grapes, removed from vines 12 oz gin 11/2 cups (375 mL) pineapple juice 4 dashes aromatic bitters 1 can (355 mL) club soda, chilled 8 to 12 Frozen Prosecco Grape Snacks (recipe p. 96) or Concord grapes, carefully seeded, for garnish 8 to 12 orange wheels for garnish 1. Pour sugar and water into a medium saucepan. Add grapes. Bring to a simmer. Gently cook grapes, stirring and gently pressing until softened, about 10 minutes. Remove from heat. Let cool completely. Strain through a fine-mesh sieve. Using a ladle, swirl and press grapes in sieve to extract maximum juice. This will make about 3/4 cup (175 mL) syrup. If making ahead, syrup will keep well, covered and refrigerated, for up to 1 week. 2. Pour 3/4 cup (175 mL) grape syrup, gin and pineapple juice into a large pitcher. Stir to mix. Refrigerate until chilled. When chilled, fill with ice, add bitters and stir to mix. Serve immediately in tall ice-filled glasses. Divide soda between glasses. Garnish each with skewered grapes and orange wheel. Serve immediately. Serves 4

Makes 12 mini tarts

WHAT TO SERVE Magnotta Spumante Si Si Vidal

Sparkling VQA LCBO 44969, $9.85

A sweet, frothy, fruity bubbly is a lovely accompa niment to these mini tarts. One made from Vidal contributes apricot and almond flavours of its own.

DRIED GRAPES & ROASTED SQUASH WITH STRACCIATELLA

Slow-roasting grapes turns them into plump raisin-like morsels, adding a delicious caramel- ized sweetness. Here, we’ve used Coronation blue grapes to skip the seeds. The slow-roasted grapes can also be enjoyed on their own. So colourful and layered with so many flavours, this dish makes an excellent starter, side dish or salad, but you could also enjoy it as a meatless main served alongside a fresh green salad. 3 cups (750 mL) seedless blue grapes such as Coronation, removed from stalks 2 tsp (10 mL) fennel seeds 3 tbsp (45 mL) olive oil 1 tbsp (15 mL) ground cumin 1 tsp (5 mL) Diamond Crystal kosher salt

1 large butternut squash 1 tsp (5 mL) sherry vinegar

9 oz (255 g) Stracciatella cheese 1/2 cup (125 mL) parsley leaves Handful of pumpkin seeds (pepitas) or toasted almonds, optional

1. Preheat oven to 200°F (93°C).

2. Spread grapes out on a baking sheet. Bake in centre of preheated oven until shrivelled but still plump, about 2 hours. If making ahead, cover and refrigerate until ready to use. These will keep well for at least 2 days.

3. When ready to prepare squash, preheat oven to 425°F (218°C).

4. Using the bottom of a pot, smash fennel seeds on a cutting board to crack. Add to a small bowl. Stir in olive oil, cumin and salt. Set aside. Peel the squash. Cut in half crosswise, separating the seeded bottom from the top. Cut top into rounds about 1/2- to 3/4-inch (1 to 2 cm) thick. Save remaining squash for another use. Brush squash rounds with oil-spice mixture.

Makes 8 to 12 servings

97

AUTUMN 2026 ————————