LCBO Food & Drink Summer 2026

RECIPES into greased cups to form cups. Divide filling evenly among cups. Bake until pastry is golden and centres are bubbling, about 25 minutes.

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a time, ensuring each cube is fully incorporated before adding the next. Mix until all butter is added and dough is smooth and pliable, about 10 minutes. (If dough is sticking to bowl, add in 1 to 2 tbsp/15 to 30 mL flour). 3. Lightly knead and form dough into a ball. Place in an oiled bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. 4. While dough is rising, thread hotdogs through skewers going all the way to tip. Hold a small paring knife at a 30-degree angle about 1 inch (2.5 cm) from tip of hot dog. Score hot dog deep enough so that your knife rests gently on the skewer as you slowly rotate the dog. Continue rotating and scoring until you get to 1/2 inch (1.5 cm) from bottom of dog. Repeat until all hot dogs are scored. Once they’re cut, gently pull hot dogs along skewers to spread spirals— they should look like corkscrews.

5. Cool for 10 minutes, sprinkle with Parmesan and drizzle with olive oil.

Makes 9 cups

WHAT TO SERVE Creekside Chardonnay Sur Lie VQA LCBO 49884, $15.95

The richness of cheesy béchamel sauce and puff pastry calls for a wine with substantial body. Ageing Chardonnay on its lees adds lovely texture and complexity without the need for oak.

CACIO E PEPE PIZZA CUPS This recipe takes the peppery, cheesy goodness of the trendy Roman pasta and turns it into a handheld snack. Paired with an arugula salad, these would also work as an appetizer, or serve them as a side dish with a beautiful steak or roast. 1 tbsp (15 mL) unsalted butter, plus more for greasing pan 1 tbsp (15 mL) all-purpose flour 1 cup (250 mL) whole milk 1 cup (250 mL) finely grated Pecorino Romano 11/2 tsp (7 mL) freshly cracked pepper 1 pre-rolled sheet (1/2 lb/225 g) frozen all-butter puff pastry, about 10-inches (25-cm) square, thawed 1/4 cup (60 mL) finely grated Parmesan cheese 1 tbsp (15 mL) extra virgin olive oil 1. To make filling, melt butter in a small saucepan over medium heat. Whisk in flour to form a smooth paste—it should bubble but not brown—about 1 minute. 2. Slowly pour in milk, whisking constantly, until there are no lumps. Bring to a simmer. Cook, stirring constantly, until mixture thickens enough to coat back of a spoon, about 5 minutes. Stir in Pecorino and pepper until evenly combined. Remove from heat. Cool, stirring occasionally, until room temperature. (Filling can be covered and refrigerated up to 1 day in advance.)

BRIOCHE HOTDOG SPIRALS A literal twist on pigs in a blanket, these handsome dogs are wrapped in a ribbon of soft, buttery brioche. The stick makes them super convenient for any party at which food is passed around and not eaten at a table. 2 tbsp (30 mL) water 1 tsp + 1 tbsp (5 + 15 mL) sugar, divided 1 tsp (5 mL) dry active yeast 1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt 2 cups (500 mL) all-purpose flour, plus more as needed 4 eggs, at room temperature, divided 1/2 cup (125 mL) butter, cut into 1-inch (2.5-cm) cubes, softened 8 (2.5-oz/70-g each) all-beef jumbo hot dogs, like Schneiders Juicy Jumbos 8 12-inch (30-cm) bamboo skewers Sesame seeds for sprinkling Yellow mustard and ketchup for serving 1. In a small bowl, heat water in microwave to 105°F (41°C). Stir in 1 tsp (5 mL) sugar and yeast. Set aside until yeast is foaming on surface, about 5 minutes. 2. Meanwhile, mix remaining 1 tbsp (15 mL) sugar, salt and flour in bowl of a stand mixer. Make a well and add yeast mixture and 3 eggs. Place bowl on mixer with hook attachment. Mix on low until a shaggy dough forms, about 3 minutes. (Scrape down sides as needed.) Raise speed to medium and add butter, one cube at

5. When dough has risen, divide into eight equal portions, about the size of golf balls.

6. Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper.

7. Roll a ball of dough into a 15-inch (38-cm) rope. Hook one end of rope at top of hot dog where spiral starts and begin wrapping it around in gaps to bottom. Place on baking sheet. Repeat with remaining dough and dogs. 8. Lightly beat remaining egg in a bowl and brush on dough of each hot dog. Sprinkle with sesame seeds. 9. Bake until dough is golden brown and dogs are heated, about 18 minutes. Remove from oven and let rest for 10 minutes. Serve with yellow mustard and ketchup for dipping.

Makes 8 hotdogs

WHAT TO SERVE Muddy York Haberdasher Hefeweizen LCBO 32042, 473 mL, $3.95 Traditional German wheat beers are a great match for sausage and mustard in any guise—even better when made in Ontario. Hints of banana and clove energize these cloudy refreshers.

3. Preheat oven to 375°F (191°C). Butter 9 cups of a muffin pan.

4. Place puff pastry on a lightly floured work surface. Cut into three rows by three columns to make nine equal squares. Press squares gently

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SUMMER 2026 ————————