LCBO Food & Drink Summer 2025

RECIPES

Picnic in the Park from page 34

1 large whole trimmed brisket, about 10 lbs (4.54 kg) 1 cup (250 mL) wood chips—maple, mesquite or hickory all work well 1. For the rub, mix ingredients in a small bowl until evenly distributed. Transfer to an airtight container. Store in a cool, dark place for up to 3 months. 2. For the brisket, whisk mustard, Worcestershire, brine and Tabasco in a small bowl until com bined. Rub mustard mixture all over brisket, then liberally sprinkle rub all over to cover completely. Transfer to an airtight container. Refrigerate overnight. 3. The next day, soak wood chips in water for 30 minutes. Cut a 20-inch (50-cm) square of aluminum foil. Drain wood chips, lightly blot with paper towel and place in centre of foil. Fold one side over to cover wood chips, then fold in the other side. You should have a rectangle shape with two open sides. Fold open sides into centre to form a sealed packet. Flip packet and poke several holes through top of packet with a fork. 4. Preheat grill to 325°F (163°C). Place foil packet on one side with holes facing up and close lid. After about 5 minutes smoke should start to come out of foil. Turn off side of grill with out foil packet and place brisket, fat side up, on this side. Close lid and cook for 1 hour, adjusting heat to maintain 325°F (163°C). 5. When it’s close to the 1-hour mark, preheat oven to 250°F (121°C). Line a baking tray with foil and place a wire rack overtop. 6. When brisket is done on grill, place it on prepared tray and place on middle rack in oven. Cook until a firm crust is formed on outside, about 4 hours. Remove brisket from oven, wrap tightly in foil, put back on tray and return to oven. Cook until it reaches an internal temperature of 195°F (91°C), 3 to 4 hours more. 7. Remove brisket from oven and rest inside foil for at least 30 minutes. Carefully unwrap brisket and rest another 10 minutes. Using a sharp carving knife, slice brisket against the grain to desired thickness.

sesame brittle and a few flakes of salt. Transfer to freezer until chocolate is set, 10 to 15 minutes. Transfer cups in their liners to an airtight con tainer. Refrigerate up to 5 days. Serve cold or at room temperature.

CHOCOLATE TAHINI CUPS These cups are an upscale version of the peanut butter ones you know and love, only we’ve given them a twist by swapping out peanut butter for tahini. Milk powder can be found at bulk stores and most major grocers—just make sure to purchase non-instant rather than instant, which would give your filling an unpleasant grainy texture. 1/2 pkg (30 g) sesame brittle, such as Sesame Snaps 1/2 cup (125 mL) stirred tahini 6 tbsp (90 mL) icing sugar 6 tbsp (90 mL) non-instant whole milk powder 1/2 tsp (2 mL) vanilla extract Pinch fine sea salt 7 oz (200 g) good-quality dark or milk 2. In a small bowl, stir tahini, sugar, milk powder, vanilla and salt until a soft dough forms. Knead with your hands, if necessary, to get a uniform mixture. Roll into 12 1-tbsp (15-mL) balls. Trans fer to a large plate. 3. Place chocolate in a heatproof bowl. Melt, stirring often, in a microwave or over a gently simmering pot of water. 5. Spoon 1 tsp (5 mL) chocolate into each liner then spread to the edges using back of a spoon. Place a tahini ball in the middle of each liner then carefully flatten with lightly dampened fingers until level with chocolate. Spoon over 1 tsp (5 mL) chocolate. Spread chocolate right to the edges, ensuring tahini mixture is completely covered. Repeat with remaining cups. 6. Tap muffin tin or baking sheet firmly on the counter to remove air bubbles and even out tops. Sprinkle centre of each cup with crushed 4. Arrange 12 standard-size cupcake liners in a muffin tin or on a large baking sheet. chocolate, chopped Flaky salt to garnish 1. Crush sesame brittle into small pieces using bottom of a drinking glass. Set aside.

Makes 12 cups

WHAT TO SERVE Vodka Mudshake Chocolate LCBO 5280, 4 pk, $16.00 How cool to produce chilled cocktails from your picnic cooler! As rich and tasty as the tahini cups, these ready-to-drink treats are great on the rocks.

A Cut Above from page 95

JESSE’S BBQ BRISKET If you don’t have a smoker but want to make barbecue-style brisket, try this terrific technique. The meat is brushed with mustard, coated in homemade rub then smoked on the BBQ for 1 hour using the foil-pack hack. The rest of the cooking is done in an oven so low it will barely heat up your house. The crusty, spicy, juicy results will make you the neighbourhood pitmaster, no pit required. If you will be trimming your own brisket (see page 96), shop for one around 15 lbs (6.8 kg). RUB 1/3 cup (80 mL) Diamond Crystal kosher salt or 2 tbsp + 2 tsp (30 mL + 10 mL) table salt 1/3 cup (80 mL) ground black pepper

2 tbsp (30 mL) granulated onion 2 tbsp (30 mL) granulated garlic 2 tbsp (30 mL) smoked paprika

1 tbsp (15 mL) coriander 1 tbsp (15 mL) dry mustard 1/2 tsp (2 mL) cumin

BRISKET 1/2 cup (125 mL) yellow mustard 2 tbsp (30 mL) Worcestershire sauce 2 tbsp (30 mL) dill pickle brine 1 tsp (5 mL) Tabasco sauce

Serves 10 to 12

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———————— SUMMER 2025