LCBO Food & Drink Spring 2025

SPRING 2025

MUST-TRY

Cardamom Rhubarb Sidecar

COMPLIMENTS OF

Contents

68

PHOTOGRAPHY BY MAYA VISNYEI

Features

68 BRUNCH IN BLOOM Reinvent classic

74 WORTH EVERY SCENT Spring flowers and botanicals enhance trending aromatic cocktails. By Victoria Walsh

80 ALMOST FAMOUS Great recipes gone viral— we bring them home. By Eric Vellend

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SPRING 2025

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Cardamom Rhubarb Sidecar, page 118 Photography by Maya Visnyei

R

MUST-TRY

Cardamom Rhubarb Sidecar

dishes for a delectably

original brunch. By Megan Powell

COMPLIMENTS OF

5

SPRING 2025 ————————

CONTENTS

Departments

In Every Issue

87

33

12

Editor’s Notes

CELEBRATIONS

WEEKDAY MEALS

Rites of Spring Just the right bottles for all your springtime celebrations. By Doug Wallace

Above Ground Humble but hearty: ground meat takes centre stage. By Kris Osborne

17

Inside Scoop

The latest bits, bites and sips to keep you in the know. By Eric Vellend

93

39

ENTERTAINING

BEER

Tall Orders Outsize sweet and savoury party dishes— and drinks—steal the show. By Victoria Walsh

Juiced Up Fruit and beer have a long and refreshing relationship. By Jordan St. John

123

Recipe Index

124

CHEF’S DAY OFF

Playing Favourites Locavore chef, Jamie Crosby, shares where he is finding inspiration (and a delicious bite) across Ontario. By Jessica Huras

101

45

FLAVOURS

SEASONAL

A Taste of Tiramisu Bring the flavours of this beloved Italian dessert to all sorts of sweet treats. By Victoria Walsh

Stalk Market Green or white: make the most of seasonal

asparagus spears. By Michael Elliott

PHOTOGRAPHY BY JAMES TSE (LEFT AND RIGHT); MAYA VISNYEI (CENTER)

109

55

WINE

NOW TRENDING

Sweet Spot A hint of sweetness makes off-dry wines come to life. By Christine Sismondo

New flavours, products and packaging— catch up with all the latest. By Charlene Rooke

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SPRING 2025

Chief Marketing and Digital Officer, LCBO Vanda Provato

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Jessica Huras, Victoria Walsh

Publication Coordinator Jessie O’Donnell Publication Assistant Piper MacFadyen

ART Creative Director Cathy Cicchini Senior Designers Emilie Simpson, Rose Pereira Graphic Production Pat Turbach

CONTRIBUTORS James Chatto, Michael Elliott, Lindsay Guscott, Katie Hayden, Andrea McCrindle, Kris Osborne, Megan Powell, Stacey Smithers, Jordan St. John, Christopher St. Onge, Christine Sismondo, Michele Sponagle, James Tse, Maya Visnyei, Doug Wallace PRODUCTION Senior Manager Andrew Lawson Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

SALES Publisher Leslie Bolter

Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

DILL-ICIOUS! Make the most of your homemade pickles. Coming Next Issue

LCBO prices include tax and bottle deposit and are subject to change without notice.

AVAILABLE JUNE 25

Look for the products featured in this issue in LCBO stores and online at LCBO.com.

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.com, or call toll-free 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 32, Number 4. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Cette publication est également disponible en français.

TOTALLY CHILL Sorbet plus bubbly equals fabulous cocktails

TOMATO TIME Tasty recipes for summer’s favourite crop

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LCBO NOTES

From our President & CEO

Dear friends,

Aeroplan offers in store and online. For example, from May 5 to May 11, you can earn 50 bonus points when you spend $50 on any “EH List” products. Find qualifying products in-store by shopping products with a maple leaf badge on shelf or find “The EH List” collection on LCBO.com. I am delighted to say that LCBO’s Spirit of Sustainability platform continues to create meaningful impact. Our latest annual Impact Report summa rizes the significant progress we’ve made over the past year through our commitment to sus tainability, industry collaboration and community investment—all for the good of Ontario. Mean while, this Earth Month, we were proud to continue our partner ship with Tree Canada. This past month, customers donated at checkout to help support com munity greening projects and tree planting initiatives. Thank you for your generosity as we work together to build a stronger, more sustainable Ontario. Wishing you a safe and enjoy able springtime,

Spring is upon us, the season we all associate with fresh starts and new beginnings. Here at the LCBO, it’s a time when we release many new products—drinks with innovative flavour trends and formats that our customers will be enjoying all through the summer ahead. We’re also excited to introduce our new brand campaign, “We’re All In.” Whatever moment you’re in and whatever entertaining you’re planning, we’ve got the products, ideas and solutions to curate it, elevate it and make it easier to wow your friends and family. This season, that means we’re all in on helping you discover what’s new and now in wine, beer and spirits—especially when it comes to products made in Ontario and Canada. Whether you’re shopping online or in-store, we make it easy to shop local: shop “The EH List” by looking for the maple leaf badge in-store or our curated list online. Earlier this year, we launched real-time redemption of Aeroplan points for our customers shop ping in-store, and it has been a tremendous success. Customers can get $10 off their purchase with every 1,000 points they redeem, up to a maximum of 25,000 points to get $250 off. Keep an eye out for upcoming

GEORGE SOLEAS President & CEO, LCBO

PORTRAIT BY CARLYLE ROUTH

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We don’t like to brag...

Actually... yes, we do. We’re honoured to be voted the #1 Winery in Ontario by Canada’s leading wine writers, journalists, sommeliers, and industry professionals at the 2024 National Wine Awards!

Sharing Great Wine.

Win a Weekend in Wine Country

EDITOR’S NOTES

Spring has Sprung!

Editor, Charlene Rooke, shares what she thinks we’ll be pouring not only for the sunny months ahead, but throughout the year. With the growing sentiment around Canadian patriotism, we did want to highlight how proud we are, and always have been, to support Ontario and Canadian products, makers and companies in our pages. Supporting local is a mandate of ours and whenever there is a choice, we always try to choose what is made or grown at home. The LCBO’s Canadian pride is also on full display with the curated “EH List” that you can find on LCBO.com. The list was designed to help customers looking for Canadian products (over 3,000 of them!) navigate to the right place on the website (and app) in a way that loudly and proudly calls them out. We think that calls for a toast! Whether you’re doing it from around the table at a spring brunch or from the sunny warmth of the back patio, we hope you enjoy the season— and this issue!

After a truly Canadian winter, warmer (and longer) days are a welcome relief—and so too is a new issue of Food & Drink ! We’ve packed this one with plenty of inspiration to get you in the mood for spring entertaining. Check out the latest trends, seasonal recipes and serving and gifting ideas for all the occasions that come along at this time of year. Let’s start with one of my favourite spring rituals, brunch. It seems to be a bit of thread running through this issue! On page 68 we have a story completely dedicated to modern brunch dishes that are fun twists on the classics. You’ll find the perfect brunch drink—the Espresso Martini—in two iterations: with a tiramisu flavour profile on page 106 and with a souffle top on page 69. And don’t miss the pancakes (page 101) and a couple of tarts, one with asparagus (page 52) and one with caramelized leeks (page 72), that are sure to impress as the main course at any brunch. On the trends side, we’ve rounded up some of the most viral recipes of the past year in “Almost Famous” on page 80. To ensure they turn out beautifully when you make them in your kitchens, we’ve devel oped and tested them and given them our own Food & Drink twist (as we do with any and all recipes that appear in this magazine). In “Now Trending” on page 55, our Drinks

Coming Soon Watch for the next

issue of Food & Drink . Our Summer issue will be in stores and online Wednesday, June 25.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

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ADVERTISING FEATURE

O n T a RiO TO TH e COR e

Tasty, crisp, and crafted with love, Ontario Cider is so much more than just juice. Now, this beloved beverage is ready to step into the spotlight, o ering a delicious gluten-free and lower-alcohol option for summer sipping.

Cider’s the new go-to ready-to-drink option for entertaining. Pick up some cans, pop the top, pour, and serve. It’s that easy, whether you’re a host or a guest!

HiT TH e RO a D — a ND TH e TR a iL

There are six fruitful regions on the Ontario Cider Trail. Which one will you explore?

Ontario has more than 60 craft cideries, all waiting to welcome you with open arms and a full glass. Whether you're a passionate enthusiast or new to the world of ciders, the Trail o ers unique experiences — from tastings and orchard and production tours — that share the art (and joy) of cidermaking. Along the way, you’ll discover Ontario Craft Cider at local restaurants and bars (paired with fresh, farm to-table meals) and farmers’ markets brimming with the best of the season.

Did yo k ow? A few fun facts about your new favourite drink Ontario is Canada’s largest apple growing region with approximately 16,000 acres of trees. Ciders can be classi ed from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from light yellow through orange to brown. Cider is gluten-free because it’s made from fruit, not grain. Typically made from apple or pear juice, cider can also be avoured with the juice of other fruits, such as peaches. The alcohol content of Ontario cider is between 5-7%.

ADVERTISING FEATURE

I go d tas e Introduce friends and family to Ontario Craft Cider with a fun, al fresco tasting this summer. Here’s how! Go shopping Select a variety of ciders that o er a range of regions, styles and avour pro les. Set the scene

Wine or tulip-shaped glasses will best enhance the aromas of the ciders — just be sure to serve them at the right temperatures for the ultimate experience: Heritage ciders 50-55 degrees Fahrenheit; Modern ciders, 40-50 degrees Fahrenheit. Cleanse the palate Between sips, o er water or neutral- avoured snacks, such as plain bread or crackers, to give the tastebuds a rest.

Scan for a detailed Cider Trail itinerary in your region of choice!

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

Warm

Weather

Whısky

While many people think of Canadian whisky as a sweater-weather spirit, it’s the base for many refreshing summer cocktails. A quick click on the Food & Drink archives will yield a number of gems. To toast the beginning of cottage season, our Dockside Whisky Sour is a gorgeous twist on a favourite featuring lime juice and a vibrant syrup of berries and black tea. For a patriotic spin on the Kentucky classic, try The Great Canadian Julep sweetened with thyme infused maple syrup. Finally, for something easy, make a round of Mint Divines (right), an herbaceous highball with lemonade.

Two Canadian whiskies priced right for mixing: Gooderham & Worts Canadian Whisky LCBO 428417, $42.45 Canadian Club 100% Rye LCBO 390583, $31.15

Find recipes at LCBO.com/fdspring25

PHOTOGRAPHY BY MAYA VISNYEI; FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY ANDREA McCRINDLE

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SPRING 2025 ————————

INSIDE SCOOP

MORELS Earthy, chewy and meaty, these fungi are quick to perish so don’t dally when you find them.

WILD LEEKS Pickle the bulbs, make pesto from the greens or use the plant whole in pastas.

SEASONAL Local Veggies Gone Wild Spring rains and warmer temps bring a cornucopia of wild edibles to the forest floor. Whether they’re on restaurant menus or at farmers’ markets, these prized five are worth keeping your eyes out for.

FIDDLEHEADS While this vegetable is polarizing, it’s an unde niably perfect vehicle for garlicky butter.

DANDELION GREENS Small leaves can be eaten raw; boil larger ones to tame their bitterness.

NETTLES Whether you put them in soups or frittatas, handle raw leaves with gloves.

IMAGES FROM ISTOCK: MORELS: SINARP2; WILD LEEKS: DMYTRO; DANDELION GREENS: CHENGYUZHENG; NETTLES: GOJAK; FIDDLEHEADS: MANBO-PHOTO

LOCAL Homegrown Heat Turn up the heat on your spring spreads with these locally made hot sauces. — JESSICA HURAS

Smoke & Tears’ Bad Blood BBQ Blackstrap Burner Hot Sauce This sweet-tart sauce delivers big flavour with out scorching your palate. With notes of espresso and smoked peppers, it’s a ter rific dip for ribs or wings. 240 mL, $17, smokeandtears.ca

Dawson’s Hot Sauce’s Original Hot Popularized on the You Tube series Hot Ones , this rich, piquant sauce from Hamilton effort lessly elevates tacos or adds kick to salad dressings. 155 mL, $12, dawsonshotsauce.com

Matute Sauce Co.’s La Roja From Toronto chef Elizabeth Rivasplata, this Peruvian-inspired sauce features roasted Rocoto and Scotch bonnet pep pers. Its citrusy notes are excellent with fish. 148 mL, $9.99, matutehotsauce.com

Ginger Goat’s The Original Goat With its blend of smoked pineapple, Carolina Reaper chilies and ginger, this is an ideal all-purpose condiment thanks to its measured sweet heat.

148 mL, $11.95, gingergoat.ca

IMAGES: ROB FIOCCA

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INSIDE SCOOP

ENTERTAINING & GIFTING Spring Things

Whether you’re stocking up for a party or shopping for presents, the LCBO carries a handful of essentials for entertaining and gifting. There are spring-themed gift bags and cards in vibrant colours and a lovely floral motif. There are also handsome tumblers in amber or sapphire. By the May long weekend, you’ll find a gorgeous ribbed glass pitcher for the first sangria of the season, a sleek decanter for a steak-worthy red and a smart set of blue and yellow–striped cocktail napkins so you never run out.

1 2-Bottle Gift Bag LCBO 42124, $3.95 1-Bottle Gift Bag LCBO 42123, $2.95 (see p. 88) 2 Amber Duralex Picardie Glasses LCBO 43440, 4 pk, $9.95 3 Sapphire Duralex Picardie Glasses LCBO 43442, 4 pk, $9.95 4 Ribbed Pitcher LCBO 44143, $10.95 5 Glass Carafe LCBO 44088, $9.95 6 Summer Cocktail Napkins LCBO 43616, 20 pk, $1.95

This grassy, tropical Sauvignon Blanc from New Zealand is the perfect pairing with local asparagus. Dog Point Sauvignon Blanc VINTAGES ESSENTIALS 677450, $29.95

Fragrant, fruity and floral, this bottle is an exceptional value for red Burgundy. Vignerons de Buxy Buissonnier Côte Chalonnaise Pinot Noir VINTAGES ESSENTIALS 28284, $23.95

Grape Gifts Looking for the right bottle to bring? These two gems from VINTAGES ESSENTIALS will please any oenophile.

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INSIDE SCOOP

LOW & NO Soju 101

Soju, Korea’s national spirit, is gaining traction in North America as younger generations seek lower-alcohol options. Here’s what beginners need to know about this beloved beverage.

PLAIN

FLAVOURED

What are the two main types of soju? Traditional soju is distilled from rice and mostly ranges between about 24% and 40% alcohol by volume (ABV)—Won Soju Spirit (LCBO 38136, 375 mL, $22.80) is a lovely example. The bulk of soju, however, is of the diluted variety, distilled from grains or tubers, lightly sweet ened and watered down to anywhere from 12% to 24% ABV. Jinro Chamisul Fresh (LCBO 13612, 360 mL, $10.90) is in this group and could be used as a lower-ABV substitute for vodka. What is flavoured soju? Flavoured soju is in the diluted soju family and it tends to be the lowest in alcohol. Fruit is the most common flavour introduced, such as grape in the popular Chum Churum Grape (LCBO 17229, 360 mL, $10.90). Newer bottles tend to explore trending fla vours, such as Good Day Hibiscus Soju (LCBO 42907, 360 mL, $10.90).

What does it taste like? Plain soju is like a cross between sake and vodka with subtle fruity and floral notes. Flavoured soju tastes mostly of its intended flavour.

How do you drink it? Soju is traditionally served chilled, neat, in shot glasses. In Korea, it’s almost always con sumed with food. Traditional soju is outstanding with raw fish dishes, whereas the sweetened versions pair nicely with spicy fare.

How can you mix with it? Plain soju works well in highballs with fruit sodas; flavoured soju has an affinity for iced green tea. A popular cocktail in Korea is a somaek , a boilermaker of sorts mixed with roughly 3 parts soju to 7 parts beer.

LOCAL Proudly Indigenous National Indigenous Peoples Day (June 21) celebrates the history and heritage of First Nations, Inuit and Métis across Canada. It’s an opportunity to highlight local Indigenous-owned businesses. —MICHELE SPONAGLE

ZIIBAAKDAKAAN MAPLE Sourced from the trees of Cape Croker Park, the traditional maple syrup products produced here provide employment opportunities for the Neyaashi inigmiing community. ziibamaple.ca

TEA HORSE Thunder Bay’s Denise Atkinson and Marc H.

FN CLEAN WATER This Stittsville company donates a portion of sales from its canned natural spring water to Water First, which helps resolve local water issues for First Nations. fncleanwater.ca

Bohémier offer tea blends infused with roasted, locally harvested wild rice, which adds complex nutty notes. teahorse.ca

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MARCH . BOOTLEGGING IS BACK.

Exclusively AVAILABLE at the LCBO.

INSIDE SCOOP

ENTERTAINING Slide Into Summer

Once the trees have leafed and the early flowers have bloomed, our minds turn to summer. From tips on packing a cooler to Brazil’s trendy lemonade, here are some ways to get a head start on the season.

Spike That Sauce A small splash of spirit can give bottled bar becue sauce a little upgrade. For dipping, give it a quick simmer to cook off the alcohol, but for basting, use as is. Here are few ideas: RYE WHISKY + CLASSIC BBQ SAUCE

Affogato 101 This Italian-style float is easy and customizable, so it’s no wonder it’s trending. Make it by pouring a shot of hot or chilled espresso over a scoop of vanilla ice cream. For something truly special, try choco late chip or pistachio gelato. Buon appetito! —VICTORIA WALSH

MEZCAL + SMOKY BBQ SAUCE

AGED RUM + FRUIT-BASED BBQ SAUCE

COOL PACK HACK When packing a drinks cooler for a backyard get-together, make a shallow bed of four parts ice and one part water. Place the cans and bottles in upright and add more ice and water, leaving the bottle tops exposed. Expect cold refreshments in 15 minutes!

Make it vegan with coconut condensed milk!

Bossa Limonada Brazilian Lemonade (p. 115) is having a moment. The trendy non-alcoholic drink is actually limeade, but with the unique addition of sweetened condensed milk, which softens the citrusy edges without sacrificing its refreshing appeal.

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INSIDE SCOOP

SEASONAL SIPS All Things Agave With Cinco de Mayo on … May 5, spring is the right time to celebrate Mexico’s agave-based spirits. From new products hitting LCBO shelves to a vibrant twist on a Margarita, here are some ways to get your agave on.

DRINK OF THE SEASON

Hibiscus Margarita While Spicy Margaritas are still all the rage, not everyone enjoys a tongue-tingling liba tion. Enter our Hibiscus Margarita (p. 115), which gets its tart, floral flavour and deep red hue from hibiscus tea. Mark Your Calendar! On June 13, the LCBO is hosting an agave extravaganza. Explore 50+ premium and exclusive tequila and mezcal products, trendy cocktails and more. Tickets are on sale start ing May 2 at LCBO.com/ events. Want to learn more about upcoming events? Sign up for LCBO emails at myLCBO.com.

Milagro Tequila Silver

Siempre Tequila Reposado

Don Adriano Tequila & Soda Paloma LCBO 41668, 355 mL, $3.25 A tart, refreshing beverage made from premium tequila and real citrus juices.

Mezcal Los Cuerudos Joven LCBO 43449, $93.00 It’s on the light side for

LCBO 43939, $45.95 Crispy, citrusy and peppery, this fine blanco would elevate any Margarita.

LCBO 24937, $74.95 Aged in American oak, this sipper is fruity with notes of honey and vanilla.

mezcal with earthy, vegetal notes and a smoky finish.

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NEW

INSIDE SCOOP

SHOP & EARN SPRING DEALS

LOCAL Just Desserts

While shopping at the LCBO, you can earn Aeroplan ® bonus points on every purchase (one point for every $4) plus extra points on limited-time promotions. Try some new flavours this spring with ready-to-drink cocktails that also help tally up some points. They’re great chilled or over ice, and the offer is good from April 27 to May 24. For more information, including other offers and how to sign up, visit LCBO.com/aeroplan.

Whether it’s Mother’s Day, Father’s Day or a wedding or baby shower, no spring feast is complete without a sugary finale. From decadent pastries to killer cakes, these Ontario bakeries offer treats to satisfy any sweet tooth. — JESSICA HURAS

Sandbagger Vodka Mixer LCBO 42502,

8 pk, $22.95 60

THE SWEET OVEN, BARRIE This family-run bakery whips up over 20 flavours of irresistibly flaky butter tarts fresh each day, from classic to tarts with playful twists like Nutella. thesweetoven.com

HARD WINTER BAKERY, PETERBOROUGH This cozy East City bakery is known for its decadent wheat-free brownies, seasonal fruit galettes and a highly coveted carrot cake. hardwinterbakery.com

Collective Arts Wild Berry Cosmo

LCBO 42360, 355 mL, $3.75

25

12 pk, $31.95 60

Simply Spiked Limeade LCBO 42835,

BETTER DAYS, TORONTO Owner Dave Fish draws inspiration from the old-school doughnut shops he grew up on for a nostalgic lineup, including apple fritters and cherry sticks. betterdaysdonuts.ca

WELLINGTON CAKES, GUELPH

In addition to 100 varieties of gorgeous cup cakes, this charming shop makes feather-light macarons and other Instagram-ready con fections. wellingtoncakes.ca

Aeroplan ® is a registered trademark of Aeroplan Inc., used under license. The Air Canada maple leaf logo ® is a registered trademark of Air Canada, used under license.

BETTER DAYS IMAGE: WHITNEY ERIN PHOTOGRAPHY

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ADVERTISING FEATURE

7

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6

FRUITY FAVOURITES 6. Coors Seltzer Cherry Slushie 42679 | 473 mL | 4.5% ABV $3.35 7. Crown Royal Blackberry Whisky Lemonade 42323 | 355 mL | 7% ABV $3.25

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Don’t miss LCBO’s most exciting new-product drop of the year! Sample from dozens of this year’s hottest new ready-to-serve drinks, from wild new flavours to riffs on summer classics. Look for them in-store, and shop the whole selection at LCBO.com

8. Bench Niagara Cherries Vodka Soda 41072 | 355 mL | 5% ABV $3.05

1

CLASSIC COCKTAILS 1. Black Fly Cosmopolitan 42301 | 473 mL | 7% ABV $3.35 Tequila & Soda Paloma 41668 | 355 mL | 5% ABV $3.25 3. Isla Tequila Matador 42315 | 355 mL | 7% ABV $3.15 4. Pop’s Punch Jamaican Rum Punch Fruit Punch 42938 | 355 mL | 12.5% ABV $3.95 2. Don Adriano

9. Triple Bogey

Orange Transfusion 42577 | 355 mL | 6% ABV $3.00

3

4

2

5

5. Smirnoff Passion Fruit Martini

42326 | 355 mL | 7% ABV $3.25

SHOP NOW

41507

SUMMER HITS 10. Black Fly Vodka Crushed Root Beer 42300 | 473 mL | 7% ABV $3.25

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11. Black Fly Vodka Iced Tea 42302 | 473 mL | 7% ABV $3.25 12. Pabst Strong Lemonade 41497 | 473 mL | 5.9% ABV $3.25

13. Muskoka Hard Sparkling Water Mixer Pack 42583 | 12 x 355 mL | 5% ABV $31.95 14. Simply Spiked Limeade 42835 | 12 x 355 mL | 5% ABV $31.95 Ricky’s Lime Vodka Pop 42320 | 473 mL | 6% ABV $3.25 16. Vizzy Orange Cream Pop 42691 | 473 mL | 5% ABV $3.35 15. Trailer Park Boys

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WILD FLAVOURS 17. Crawler Prickly Pear

41422 | 355 mL | 5.5% ABV $3.00

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18

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18. Georgian Bay Chili Mango Tequila Smash 42298 | 473 mL | 6% ABV $3.25 19. Matt & Steve’s Cayenne Spice Caesar 42401 | 458 mL | 5.5% ABV $3.90 20. Seth & Riley’s Garage Melon Lime Madness 42312 | 275 mL | 4.1% ABV $2.90

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WEEKDAY MEALS

Above Ground Ban boredom in your kitchen by making something new with ground meat, a budget-friendly option that works well for casual suppers.

BY KRIS OSBORNE ————— PHOTOGRAPHY BY JAMES TSE

SAMOSA SANDWICHES P. 115

PLANT BASED OPTION

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY STACEY SMITHERS; BACKDROP THIS PAGE: ISTOCK.COM/GRASHALEX

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SPRING 2025 ————————

ABOVE GROUND

Orange Chicken Bowls

1 lb (455 g) ground chicken Salt to taste About 3 cups (750 mL) steamed jasmine rice 4 mini sweet peppers, halved, seeded, julienned 2 to 3 Persian cucumbers, halved lengthwise, thinly sliced on bias Basil or Thai basil, leaves torn for garnish Lime wedges and thinly sliced red finger chili for serving 1. Heat a large frying pan over medium heat. Add 2 tbsp (30 mL) rice and reduce heat to medium low. Cook, stirring frequently, until it turns deep golden brown, about 10 minutes. Transfer to a small plate. Cool completely then transfer to a coffee grinder or mortar and pestle. Grind to a coarse powder. Transfer to a ramekin and set aside.

vinegar, chili garlic sauce, gin ger, garlic and cornstarch until combined. Set aside. 3. In frying pan used for rice, heat 1 tbsp (15 mL) oil over medium-high. When shimmer ing, add green onion whites. Stir-fry until lightly charred and beginning to wilt, 1 to 2 min utes. Transfer onions to a plate and return pan to heat. 4. Add remaining 2 tbsp (30 mL) oil to pan until it shim mers. Generously salt one side of ground chicken and place it in pan salt side down. Let cook, undisturbed, until a deep brown crust forms, about 3 minutes. Generously salt top of chicken, then flip and cook until a deep brown crust forms, another 3 minutes. Break up meat into a fine mince. Return onion whites to pan and stir-fry until chicken

In this easy riff on classic Chinese American orange chicken, ground chicken provides extra surface area for browning, while toasted rice powder (instructions below)—a nod to Thai larb —adds nuttiness and a subtle crunch. With a spicy sauce and fresh toppings, it’s both a weeknight wonder and worthy of a casual dinner party. 2 tbsp (30 mL) jasmine rice 1/2 cup (125 mL) fresh orange juice 1/4 cup (60 mL) sugar 2 tbsp (30 mL) soy sauce 2 tbsp (30 mL) rice vinegar 11/2 tsp (7 mL) Chinese chili garlic sauce 2 tsp (10 mL) finely grated ginger 2 cloves garlic, minced 1 tbsp (15 mL) cornstarch 3 tbsp (45 mL) canola or peanut oil, divided 1 bunch green onions, whites cut into 1-inch (2.5-cm) pieces, greens thinly sliced

is cooked through, 2 to 3 minutes more.

5. Reduce heat to medium, sprinkle in reserved rice powder and pour in sauce. Stir until sauce becomes thick and shiny, about 1 minute. 6. Place steamed rice in four warmed bowls and divide orange chicken among bowls. Top each bowl with peppers, cucumbers, basil and sliced green onions. Serve immediately with lime wedges and sliced chilies on the side. WHAT TO SERVE Kremstal DAC Grüner Veltliner VINTAGES ESSENTIALS 375022, $17.95 Orange, ginger and chili jostle for attention here. Embrace them all with a tangy, versatile Grüner Velt liner full of peppery citrus notes. Serves 4

2. For sauce, in a small bowl, whisk orange juice, sugar, soy sauce,

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Stop sitting on your points

Redeem Aeroplan points at the LCBO and have date night tonight .

Scan or visit aircanada.com/join to join for free today.

® Aeroplan is a registered trademark of Aeroplan Inc., used under license. ® The Air Canada maple leaf logo is a registered trademark of Air Canada, used under license. Starbucks and the Starbucks logos are registered trademarks of Starbucks Corporation. ™ All Journie Rewards, On the Run, and Pioneer trademarks are owned by Parkland Corporation. ™ Ultramar is a registered trademark of Valero Energy Inc., used under license.

ABOVE GROUND

Chorizo & Pork Meatloaf with Mojo Sauce

1/2 tsp (2 mL) orange zest 1/2 tsp (2 mL) honey 1/2 tsp (2 mL) apple cider vinegar MOJO SAUCE 1/2 cup (125 mL) fresh orange juice 1/4 cup (60 mL) fresh lime juice 1 serrano or jalapeño pepper, seeded (if desired), roughly chopped 2 cloves garlic, roughly chopped 1 cup (250 mL) packed cilantro leaves 1 tbsp (15 mL) honey Salt to taste 1/3 cup (80 mL) canola oil 1. For the meatloaf, preheat oven to 350°F (177°C). Line a baking sheet with foil and brush with oil. 2. Heat 1 tbsp (15 mL) oil in a medium-size frying pan over medium heat. Add diced onion and season with salt to taste. Cook, stirring occasionally, until

onions are brown around edges, 6 to 8 minutes. Transfer to a large mixing bowl and cool slightly. 3. Add panko, eggs, garlic, cilantro, cumin, smoked paprika, sugar and 3/4 tsp (4 mL) salt to bowl with onions. Mix with a fork to combine. 4. If chorizo meat is firm, place in a medium-size bowl and use fork to break it up a bit—but don’t overwork it. Add chorizo meat and ground pork to the onion mixture. Using your hands, gently work everything together until meat is evenly distributed, being careful not to overwork. Transfer to prepared pan and form into a log approximately 51/2 × 8 inches (13 × 20 cm). 5. In a small bowl, mix sliced onions, orange zest, honey, vinegar and remaining 1/2 tsp (2 mL) oil. Season with salt. Place onions and any juices on top and sides of meatloaf, pressing gently to adhere.

Fresh chorizo adds smoky warmth to this comforting meatloaf, while zippy, citrusy mojo sauce brightens every bite. To stay within the Latin theme, serve the meatloaf with fried plantains or rice and beans. And if you have leftover mojo sauce, it’s terrific with seafood, roasted egg plant or drizzled on a grain bowl. MEATLOAF 1 tbsp + 1/2 tsp (15 + 2 mL) canola oil, divided, plus more for greasing 1 medium-size onion, diced 3/4 tsp (4 mL) salt, plus more to taste 1 cup (250 mL) panko bread crumbs 2 eggs, lightly beaten 2 cloves garlic, minced 1/2 cup (125 mL) packed cilantro leaves, finely chopped 1 tsp (5 mL) cumin 1/2 tsp (2 mL) smoked paprika 2 tsp (10 mL) sugar 1 lb (455 g) fresh chorizo sausage meat, removed from casings

6. Bake until an instant-read ther mometer inserted into centre reads 160°F (71°C), 50 to 55 minutes. 7. While meatloaf is baking, make the mojo sauce. Place all ingredients except oil in a small blender or food processor. Turn it on to medium-low and, with motor running, slowly stream in oil. Raise speed to medium-high and blend until smooth, about 15 to 30 sec onds. Taste for salt and transfer to a serving bowl. 8. When meatloaf is done, rest for 10 minutes. Slice thickly and serve with mojo sauce. WHAT TO SERVE Calmel & Joseph Villa Blanche Viognier LCBO 32017, $17.00 Spicy pork meatloaf and a citrus-cilantro-chili mojo sauce suggest a hefty white with plenty of aromatic, fruity character. This Pays d’Oc Viognier fits the bill. Serves 6 to 8

1 lb (455 g) ground pork 1 small onion, thinly sliced

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“THIS IS MY SONG!” SHE SHRIEKED, FORGETTING SHE WAS NOT 21 ANYMORE.

HAVE A BAHAMA MAMA MOMENT.

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EXCLUSIVELY AVAILABLE AT THE LCBO.

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BEER Juiced Up

Imported and domestic, fruit beers are trending. As palates shift to spring, new flavours come bursting forward. Think berries, stone fruit and tropical notes—all worth discovering.

BY JORDAN ST. JOHN ————— PHOTOGRAPHY BY JAMES TSE

Brewers are always trying to find ways to introduce new flavours into their beers—malt and hops can only take them so far. With its huge variety, fruit is a natural to invite to the party. There are so many ways to include fruit in beer the options are almost limitless. Whatever your favourite fruit flavour, brewers can customize the beer in your glass to ensure you’ll find something you truly enjoy.

Ripe and Light for the Season

Waterloo Pineapple Radler (LCBO 15100, 473 mL, $3.25) is an equal blend of Waterloo’s lager and pineapple juice, one of a number of radlers made by the brewery. Pump House Crafty Radler Grapefruit & Tangerine (LCBO 556753, 473 mL, $3.50) features a combination of grapefruit and tangerine for a burst of citrus flavour (and a cheeky raccoon mascot on the label).

Stiegl Grapefruit Radler (LCBO 334052, 500 mL, $3.95) is a classic of the style. It’s made up of 40 per cent Stiegl’s popular Goldbräu, then balanced with grapefruit soda, resulting in a long, tart, cool drink. Royal City Peach Radler (LCBO 38796, 473 mL, $3.45) pulls together a house made peach soda and Exhibition Session IPA to quench and delight.

Perhaps the easiest way to add fruit to a beer is simply to blend the beer with fruit juice. Radler is a German invention that was very popular with cyclists. Since it’s half beer and half juice, it’s usually fairly low in alcohol, making it a delicious and responsible choice on a hot day.

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY STACEY SMITHERS

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JUICED UP

When brewers add fruit to beer, it’s important to think about how best to incorporate it. In most cases, the fruit is processed into juice or a purée in order to make it easy to blend in. Not only does that add flavour, but the colour of the beer will change depending on the kind and volume of fruit being used. In this case, we’re looking at sweeter expressions. The Sweeter Side of Fruit Beer

Railway City Orange Creamsic-Ale (LCBO 479030, 473 mL, $3.75) is a take on the classic frozen treat. In addition to freshly zested oranges, Railway City emulates the creamy iced centre by adding oats for a luscious texture and vanilla to ensure a hit of flavour. It’s just missing the stick! Broadhead Blueberry Blonde (LCBO 467324, 473 mL, $3.75) features the subtle aroma and delicately sweet flavour of blueberries in the brewery’s blonde ale, which balances slight tannin with hop bitterness. It’s a bit reminiscent of blueberry pancakes. Brock Street Mango Tango Hazy IPA (LCBO 31721, 473 mL, $3.65) fea tures mango expressed in two ways. The hops in the hazy IPA are reminiscent of mango and other tropical fruits, but the addition of mango purée really pushes the aroma through the roof while deliv ering a creamy texture. KLB Raspberry Wheat (LCBO 142349, 473 mL, $3.65), an Ontario classic for decades, is currently brewed in Peter borough by The Publican House. It takes on an amber hue from the raspberry extract that complements the lightly tart, wheaty body. Früli Strawberry Beer (LCBO 380923, 4 pk, $17.00) is a deceptively complex Belgian White with additions of orange peel and coriander layered beneath the strawberry juice that gives the beer its vibrant red hue and light pink foam. It’s a pure expression of strawberries suitable for any time of year.

EASY BEER GRANITA Because fruit beers tend to be low in alcohol, they freeze surprisingly well. For a simple iced treat, pour a single fruit beer onto a rimmed baking sheet (or small metal baking pan) and place it in the freezer, scraping the surface periodically with a fork to create fluffy ice shavings. Serve with the seasonal fruit of your choice as a garnish.

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JUICED UP

Tart and Tangy Fruit Beers Breweries making mixed-fermentation beers actively increase the acidity of their base beer in order to create a suitable base for fruit flavours. While there’s a range of sourness in these beers, just as there is in fruit, the key to this genre is to be bright, tart and punchy. Each one is like fireworks for your senses.

BERRY GOOD BEERS

Bobcaygeon Brewing Amplitude Blackberry Lime (LCBO 43115, 473 mL, $4.50) combines juicy berry and citrus to cre ate a light acidity that demonstrates the best of both fruits in the mix.

Parry Sound’s Trestle Brewing opts for a singular flavour with their No Service Raspberry Kettle Sour (LCBO 43119, 473 mL, $4.25): tartly berryish with a pleasing pinkish hue that will make you think you’ve bitten into ripe fruit.

Merit Brewing Waves Fruited Sour (LCBO 43112, 473 mL, $4.75) features cherry and lime flavours, making it reminiscent of soda-fountain rickeys from a bygone age. The addition of vanilla helps smooth out each sip.

Left Field Squeeze Play Pink Lemonade Sour (LCBO 43799, 473 mL, $4.85) replicates the classic summer beverage with a satisfying blend of raspberry and lemon. You won’t find this grown-up drink for sale at a sidewalk booth!

Wellington Easy Ten Concord Grape Sour (LCBO 44100, 473 mL, $4.15) is a throwback to Ontario’s grape juice–making heritage, featuring the light tannins and sweetness of Concord grapes to balance the beer’s sourness.

Blood Brothers Paradise Lost Peach Mango (LCBO 43121, 473 mL, $5.50) retains a bright acidity that complements the sweetness of ripe peach and mango for a perfectly bal anced sip.

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Make this spring an extraordinary one .

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WHITE ASPARAGUS WITH SMOKED SALMON & HOLLANDAISE P. 114

SEASONAL

Stalk Market Green or white? Asparagus of any hue presents ample opportunities to get creative in the kitchen. Use the versatile vegetable in salads, dress it up in a rich dressing or enjoy it with just with a smear of butter. Delicious ideas abound.

BY MICHAEL ELLIOTT ————— PHOTOGRAPHY BY MAYA VISNYEI

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY ANDREA McCRINDLE

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STALK MARKET

Chilled Crab & Asparagus Salad with Miso Dressing The delicate flavours of aspara gus and crab are a natural pairing. Here, they’re punched up with an umami-rich dressing of miso, mayo and green onion. Tiny Nordic shrimp, which are available cooked and fro zen, work well in place of crab. 1 lb (455 g) asparagus, tough ends trimmed 1/4 cup (60 mL) mayo, preferably Kewpie 4 tsp (20 mL) fresh lemon juice 1 tbsp (15 mL) white miso 1 tbsp (15 mL) chopped pickled ginger 1 green onion, thinly sliced, divided 7 oz (200 g) cooked crab meat 1/2 cup (125 mL) microgreens, divided 1. Bring a large pot of salted water to a boil. Cook asparagus until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice water. Cool, drain and dry. Slice each spear of asparagus on bias into three pieces. 2. In a medium-size mixing bowl, whisk mayo, lemon juice and miso until smooth. Stir in pickled ginger and half of green onion. Remove half of dress ing and set aside. Gently fold crab into remaining dressing until evenly coated. 3. Place asparagus on a serving dish with microgreens (reserve a few greens for garnish). Toss gently. Drizzle with reserved dressing. Pile crab on top. Garnish with remaining green onions and microgreens.

Serves 2 as a light lunch or 4 as an appetizer

WHAT TO SERVE Henry of Pelham Sauvignon Blanc VQA LCBO 430546, $15.65

Asparagus has a delicious affinity for a bright, herbal Sauvignon Blanc— and so do the other components of the dish such as ginger, lemon and crab.

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STALK MARKET

Asparagus Cooked in Cream & Parmesan This rich, cheesy side dish cooks the asparagus directly in the sauce for a simple one-pan wonder. It can easily be adjusted and tossed with pasta for Asparagus Alfredo (recipe follows). 1 lb (455 g) asparagus, tough ends trimmed, bottom third peeled (if needed) 3/4 cup (175 mL) whipping cream Salt to taste 1/3 cup (80 mL) finely grated Parmesan 1/2 tsp (2 mL) fresh lemon juice 1 tbsp (15 mL) finely sliced chives Freshly ground pepper to taste 1. In a lidded pan large enough to accommodate all the asparagus in one layer, place asparagus, cream and salt. Bring to a boil, cover and reduce heat to maintain a gentle simmer. Cook until asparagus is al dente, 2 to 3 minutes. Uncover and continue cook ing until asparagus is tender, another 5 minutes. 2. Gently stir in Parmesan and lemon juice. Sprinkle with chives and pepper. Serve immediately. ASPARAGUS ALFREDO Use recipe above, but increase cream to 1 cup (250 mL) and Parmesan to 1/2 cup (125 mL). While asparagus is cooking, boil 1 lb (455 g) fresh taglia telle noodles in salted water. When asparagus is done, transfer to a serving platter, leaving sauce in pan. Drain pasta and toss in the cream sauce with 2 tbsp (30 mL) salted butter. Place noo dles on top of asparagus. Sprinkle with chives, pepper and more Parmesan. Serves 4 as a side dish

TIPS

BUYING Look for crisp, rigid stalks with no signs of wrinkling or yellowing. Tips should be firm with no dark, wet spots.

STORING Store upright in refrigerator like a bouquet of flowers with stalk bases submerged

CLEANING Place in a large bowl of cold water and swirl to loosen any sand or dirt. Use two changes of water, if necessary, then lift out.

WHITE White asparagus must be peeled starting 2 inches (5 cm) below the tips. Double strokes should remove the woody exterior.

RAW Superfresh green

Serves 4

asparagus is delicious raw,

WHAT TO SERVE Inniskillin Pinot Grigio VQA LCBO 348979, $15.95

either on a crudité platter or shaved into strips with a Y-peeler and added to salads.

in water. If pos sible, remove rubber bands.

A crisp, light Pinot Grigio with melon, citrus and nutty notes will balance the richness of the dish without overwhelm ing its subtle flavours.

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STALK MARKET

Japanese-Style Asparagus Risotto with Sesame Crusted Scallops Combining Japanese flavours with Italian technique creates an unforgettable main course to wow guests on a Saturday night. Kombu is a type of seaweed, and bonito shavings are made from a smoked and dried fish in the tuna family. They can be found at Japanese, Korean and select Asian food shops. DASHI (STOCK) 1 4-inch- (10-cm-) square piece of kombu 4 cups (1 L) water 2 cups (500 mL) bonito shavings (do not pack) RISOTTO AND SCALLOPS 3/4 lb (340 g) asparagus, tough ends trimmed 5 tbsp (75 mL) unsalted butter, divided 2 shallots, finely chopped 1 cup (250 mL) sushi rice 1/2 cup (125 mL) sake 1 cup (250 mL) freshly grated Parmesan 3 tsp (15 mL) fresh lemon juice, divided Salt to taste 12 large (12/20) scallops, about 14 oz (395 g) 1 egg, beaten 1/4 cup (60 mL) sesame seeds 1 green onion, thinly sliced Freshly ground pepper to serve 1. For the dashi, wipe kombu with a damp cloth. Place in a saucepan with water and let soak 30 minutes. Place on low heat. Cook until water is steaming but not boiling, about 15 minutes. Remove kombu and raise heat to high. When it comes to a boil, add bonito shavings and cook for 20 seconds. Remove from heat and infuse for 10 minutes. Strain

dente and a little saucy. If rice is too hard, add hot water in 1/4-cup (60‑mL) increments until done. 4. Stir in 2 tbsp (30 mL) butter, Parmesan and 1 tsp (5 mL) lemon juice. Season with salt. Cover while preparing scallops. 5. Remove and discard any abductor muscles from scallops. Pat dry with paper towel and sea son lightly with salt. Working one at a time, dip one side of scallop in beaten egg then sesame seeds. Set aside, sesame sides up. 6. Heat remaining 1 tbsp (15 mL) butter in a large nonstick frying pan over high heat. When foamy, add scallops, sesame sides down, and reduce heat to medium-high. Cook until golden brown, about 2 minutes. Flip and cook until

into a clean pot and keep warm over low heat.

slightly underdone, about 1 minute more. Turn off heat and add remaining lemon juice to deglaze pan. 7. If risotto is a bit stiff, stir in a little hot water to loosen. Divide between four warmed plates or shallow bowls. Top with aspara gus tips then scallops and pan juices. Sprinkle with green onion and pepper. WHAT TO SERVE Banfi Principessa Gavia Gavi DOCG VINTAGES ESSENTIALS 250696, $21.95 Gavi’s refreshing tang will cut the risotto’s creamy texture, while the wine’s grapefruit and fennel notes match well with the recipe’s flavours. Serves 4

2. Trim top 21/2 inches (6 cm) from asparagus. Bring dashi to a boil. Add tips and cook until tender crisp, about 2 minutes. Remove with a slot ted spoon and keep dashi hot over low heat. Cut remaining asparagus into 1/3-inch- (8-mm-) long rounds. 3. Heat 2 tbsp (30 mL) butter in a large, non-reactive saucepan on medium heat. Add shallots. Cook, stirring, until softened but not browned, about 2 minutes. Add rice. Cook, stirring, for 2 minutes. Add sake. Cook, stirring often, until evap orated. Add asparagus stem pieces. Add hot dashi 1 cup (250 mL) at a time, stirring rice often, waiting until most of the liquid is absorbed before adding more dashi. When dashi is gone, rice should still be slightly al

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STALK MARKET

Asparagus Checkerboard Tart Perfect on a brunch buffet, this showstopper can be made an hour in advance and served room temperature. For an even easier version, use only green asparagus and arrange them in a simple row. Don’t forget the oil at the end: it will make the tart glisten for the cameras. 2/3 lb (300 g) green asparagus, tough ends trimmed 2/3 lb (300 g) white asparagus, peeled to 2 inches (5 cm) below tip 10 oz (285 g) cream cheese 1 egg 1/4 tsp (1 mL) salt 1 tsp (5 mL) finely grated lemon zest 1 green onion, finely chopped 3 tbsp (45 mL) chopped parsley 3 tbsp (45 mL) chopped dill 1/2 lb (225 g) frozen puff pastry sheet, thawed in fridge 1 tbsp (15 mL) olive oil 1. Bring a large pot of salted water to a boil. Boil green and white asparagus separately until crisp-tender, 2 to 3 minutes for green, 3 to 4 minutes for white. Transfer to a bowl of ice water. Cool, drain and dry. Halve any thick white asparagus spears lengthwise. Cut all asparagus into 4-inch (10-cm) lengths.

Fold in 1/2 inch (1 cm) of pastry around edges to make a double-layer border, pressing lightly as you go. Refrigerate 20 minutes.

2. In bowl of a stand mixer fitted with paddle, beat cream cheese until smooth. Add egg and beat until incorporated. Scrape down bowl and briefly mix. Add salt, lemon zest, onion and herbs. Mix to com bine. Refrigerate while rolling out pastry. 3. On a lightly floured sur face, roll puff pastry into a 10 × 14-inch (25 × 35-cm) rectangle. Place on a parchment-lined baking sheet.

6. Bake until sides and bottom are golden, 25 to 30 minutes. Brush lightly with oil and serve.

Serves 4

WHAT TO SERVE Louis Jadot Chardonnay Bourgogne AC VINTAGES ESSENTIALS 933077, $36.95 White Burgundy has the well- integrated acidity to balance a rich dish, while its typical citrus, herbal and toasted nut notes find echoes in the recipe’s flavours.

4. Place rack in middle of oven. Preheat oven to 400°F (204°C).

5. Spread cream cheese mixture evenly on pastry, staying within border. Arrange asparagus in a 2 × 3–square checkerboard pattern, alternating colour and direction of spears.

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