LCBO Food & Drink Spring 2025

6. As soon as grits are down to a simmer, place tofu in oven on upper rack and bake for 20 minutes. 7. Meanwhile, place okra on a large baking sheet. Toss with 4 tsp (20 mL) canola oil and salt. When tofu has baked for 20 minutes, remove from oven and baste with more sauce. Return tofu to upper rack and place okra on bottom rack. Bake until tofu is nicely caramelized, about 15 minutes more. (If tofu is not sufficiently browned at this point. turn on broiler to char lightly, watching carefully the whole time.) Bake okra, shaking pan twice, until browned and tender, about 15 minutes. 8. When grits are ready, remove from heat and gradually stir in butter, then cheese, until melted. Taste for salt and season generously with pepper. Brush tofu one last time with barbecue sauce then divide evenly with grits and okra among four warmed dinner plates. Serve immediately. WHAT TO SERVE Nickel Brook Soccer Mom Wheat Beer LCBO 43142, 473 mL, $3.75 Bring out the beany, cereal tastes of the tofu and the grits with a wheat beer—and see how nicely its typical notes of banana and clove bond with the BBQ sauce! MISO BROWN BUTTER CORNFLAKE TREATS WITH CHOCOLATE & PEANUTS This chewy, crispy, nutty dessert takes inspiration from both the popularity of Rice Krispie treats and the viral cornflake brittle recipe. Using cornflakes instead of puffed rice ups the crunch factor, while browning the butter and adding a dollop of miso create a depth of flavour. You could use white or semi-sweet chocolate, but we found milk chocolate tastes best. 1/4 cup (60 mL) unsalted butter, plus more for greasing pan 5 cups (1.25 L) mini marshmallows 1 tbsp (15 mL) white or yellow miso, at room temperature 6 cups (1.5 L) cornflakes (see TIP) 4 oz (115 g) milk chocolate, chopped 1/3 cup (80 mL) chopped dry-roasted peanuts Serves 4

1. Butter a 9 × 13-inch (23 × 33-cm) metal baking pan. Line bottom and long sides with a single piece of parchment paper, leaving a little overhang on both sides—this will make it easy to remove for cutting. 2. Heat butter in a medium-size pot over medium heat. Cook, swirling pan occa sionally, until there are deep brown flecks on bottom and butter smells nutty—watch carefully. Reduce heat to medium-low. Add marshmallows and miso. Using a silicone spatula, stir constantly, until melted and smooth, about 11/2 minutes. Remove from heat. Quicky fold in cornflakes until evenly coated with marshmallow goo. Transfer to prepared pan and lightly pat into an even layer with spatula. Cool completely, about 45 minutes. 3. Lift cooled mixture out of pan onto a cutting board. With a sharp serrated knife, cut into 4 by 6 rows to make 24 squares. Place squares on a parchment-lined baking sheet. 4. In a small heatproof bowl set over a pan of barely simmering water—bottom of bowl should not touch water—melt chocolate, stirring occasionally, until smooth, about 3 minutes. Cool 5 to 10 minutes then transfer to a disposable piping bag opened up inside a coffee mug. Cut a tiny hole at tip and drizzle chocolate over squares. Sprinkle peanuts over squares. Refrigerate until chocolate has firmed up, 15 to 20 minutes. 5. Transfer to airtight containers lined with parchment paper. (If layering, place parchment between layers.) Store at room temperature for up to 3 days.

Makes 24 squares

TIP When measuring cornflakes, tap and shake the measuring cup or pitcher to fill it to its maximum.

WHAT TO SERVE Local Spirit Cold Brew Espresso Martini LCBO 38639, 355 mL, $3.35 The miso gives a sly umami undertone to these rich, sweet chocolate squares; a cocktail with its own velvety coffee complexity is a suitably decadent accompaniment.

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SPRING 2025 ————————