LCBO Food & Drink Spring 2025

2 tbsp (30 mL) water 2 tsp (10 mL) lemon juice 1/4 tsp (1 mL) ground cardamom 1/4 tsp (1 mL) salt

portions to pan. Cook until bubbles form on tops and bottoms are golden, about 1 minute. Flip and cook until cooked through, about 1 minute more. Transfer to a baking sheet. Repeat until batter is finished. Set aside. 5. For the bacon, preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper. Lay bacon on sheet without overlapping. In a small bowl, stir together maple syrup, hot sauce and chili flakes (if using). Brush both sides of bacon with mixture. Bake until bacon reaches desired crispness, 15 to 20 minutes. 6. For the eggs, whisk eggs and water in a medium-size bowl until combined. Heat oil in a medium-size pan over medium. Add egg mixture. Using a spatula, gently stir until eggs are softly scrambled, 3 to 5 minutes. Add cheese and continue to cook until cheese is melted, about 1 minute more. Set aside. 7. While eggs are scrambling, pop baking sheet with pancakes into oven for a few minutes to reheat. Stir maple syrup and steak spice in a ramekin. Microwave beans in a serving dish until hot. WHAT TO SERVE Matt & Steve’s Cayenne Spice Caesar LCBO 42401, 458 mL, $3.90 An entire breakfast in every bite! A well-made Caesar with a touch of extra spice can handle it—and one that’s ready to drink, given you’ll be busy prepping the tacos. CARAMELIZED LEEK & MUSHROOM TART This stunning vegetarian tart features richly caramelized leeks, earthy mushrooms and sweet onion jam in a buttery puff pastry shell. It’s served hot from the oven topped with toasted pine nuts, tangy goat cheese and fresh thyme. 4 leeks 1 tbsp (15 mL) butter, divided 8 cremini mushrooms, about 3 oz (85 g), diced small 1/2 tbsp (7 mL) honey 2 tbsp (30 mL) onion jam Salt and freshly ground pepper to taste 1/2 tbsp (7 mL) white wine vinegar 1/2 pkg (400 to 450 g) puff pastry, thawed 1 tbsp (15 mL) goat cheese, crumbled 8. Set out all elements and let people make their own taco. Makes 12 tacos to serve 6

1. Trim off leek roots and dark green tops. (Discard or save for vegetable stock.) Rinse leeks thoroughly and cut in half lengthwise. Wash thoroughly in a large bowl of cold water. Drain and pat dry with paper towel. Set aside. 2. Heat 1/2 tbsp (7 mL) butter in a medium-size frying pan over medium. Add mushrooms. Cook, stirring occasionally, until tender and browned, about 10 minutes. Set aside. 4. Dot a 10-inch (25-cm) cast-iron skillet with remaining 1/2 tbsp (7 mL) butter. Drizzle with honey. Place leeks, cut sides down, in pan, trimming to fit and completely cover cooking surface. 5. Spread jam evenly over the leeks then scatter with mushrooms. Season with salt and pepper. Drizzle with vinegar. 6. Roll puff pastry into circle to fit pan, trimming corners if necessary. Refrigerate until ready to use. 7. Place pan on the stovetop over medium heat. Cook until leeks are caramelized, 8 to 10 min utes. Remove from heat. Drape pastry over leeks and dock with a fork. Bake until pastry is puffed and golden, 25 to 30 minutes. 8. Remove from oven and very carefully turn out (flip) tart onto a serving tray. Top with goat cheese, pine nuts and thyme. Serve immediately. WHAT TO SERVE Peninsula Ridge Tiny Bubbles Sparkling Wine VQA LCBO 35041, $18.95 That touch of onion jam in the rich, thyme scented tart suggests a bubbly that has plenty of fruit and isn’t too dry. You’re looking for more than mere refreshment. CRISPY HONEY TOAST WITH VANILLA WHIPPED CREAM & RHUBARB COMPOTE Inspired by Arôme Bakery in London, this version of crispy honey toast is the ultimate ending to a glorious brunch. Slices of brioche are coated in a mixture of butter, brown sugar and honey, then baked until they develop a yin-yang of crispy crust and pillowy centre. Vanilla whipped cream adds another dreamy texture, while rhubarb compote brings a tart counterpoint. 3. Preheat oven to 400°F (204°C). Serves 4 to 6

CRISPY HONEY TOAST 1/2 cup (125 mL) softened butter 1/4 cup (60 mL) brown sugar 3 tbsp (45 mL) honey 1/4 tsp (1 mL) salt 10-inch (25-cm) loaf brioche (or challah), unsliced

VANILLA WHIPPED CREAM 3/4 cup (175 mL) whipping cream 1 tsp (5 mL) vanilla bean paste

1. For the rhubarb compote, place rhubarb, sugar, water, lemon juice and cardamom in a medium-size saucepan. Heat on medium and cook until rhubarb is softened, about 10 minutes. Add salt and set aside. 2. For the honey toast, preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. 3. In a medium-size bowl, mix butter, brown sugar, honey and salt with a spoon until creamed and smooth. 4. Cut brioche into six thick slices, each about 11/2 inches (4 cm) thick. Trim and discard crusts. Transfer to prepared baking sheet. Spread but ter mixture evenly over both sides of bread, fully covering sides and edges too. 5. Bake until caramelized and light brown, 18 to 20 minutes, flipping at halfway point. Remove from oven and transfer toast to a cooling rack. Let cool to harden sugar, about 10 minutes. 6. For the whipped cream, combine whipping cream and vanilla bean paste in the bowl of a stand mixer fitted with whisk. Beat on medium high until cream holds stiff peaks, about 3 minutes. 7. To serve, place toasts on plates and dollop generously with whipped cream and compote. Serve immediately.

Serves 6

WHAT TO SERVE Pommies Mimosa Cider LCBO 15153, 473 mL, $3.80 Such a scrumptiously sweet brunchtime finale calls for a sparkling accompaniment—a Mimosa with an intriguing twist, made with cider instead of wine—apple and orange in delicious harmony.

RHUBARB COMPOTE 2 cups (500 mL) chopped rhubarb 1/4 cup (60 mL) sugar

1 tbsp (15 mL) toasted pine nuts Fresh thyme leaves to garnish

117

SPRING 2025 ————————