LCBO Food & Drink Summer 2026

CHARRED PEACHES WITH MISO HONEY Grilled or broiled just long enough to caramel ize, these peaches are as delicious as they are easy to make. The sweet-savoury side dish is perfect alongside grilled chicken or put them on top of an arugula salad for a summery first course. 2 tbsp (30 mL) white miso paste 2 tbsp (30 mL) honey 4 firm-ripe freestone peaches, halved, pits removed 2 tbsp (30 mL) chopped salted roasted peanuts 1 green onion, thinly sliced on bias

thinly slice fennel quarters 1/8 inch (3 mm) thick. Transfer to a large, rimmed baking sheet. Drizzle with 2 tbsp (30 mL) olive oil and Pernod, if using. Season with salt and pepper. Toss to coat and spread out evenly. Set aside. 3. Set corn on a separate baking sheet. Brush cobs with remaining 1 tbsp (15 mL) oil. Roast corn and fennel in top and bottom thirds of oven, turning corn, stirring fennel and switch ing sheets halfway through, until corn is cooked and lightly roasted and fennel is tender and golden brown, 15 to 17 minutes. Remove from oven and place on wire racks until cool enough to handle, about 10 minutes. 4. Carefully cut kernels from cobs. Place 1/2 cup (125 mL) kernels in a food processor and set remaining kernels aside. Pulse corn until finely chopped. Add cream and pulse a few times just until fully blended—do not overmix. 6. Place corn-cream mixture in another large pot over medium-high heat. When it comes to a simmer, reduce heat to medium. Cook, stirring often, until bubbles become large and rapid and mixture has lightly thickened, 6 to 8 minutes. Add butter, 1 tbsp (15 mL) at a time, stirring constantly until fully emulsified. Cook for 1 minute more. Season with salt and pepper. Remove from heat if pasta isn’t ready yet. 5. Bring a large pot of salted water to a boil. 7. Meanwhile, boil casarecce according to package directions. Using a spider, drain pasta and add to sauce, stirring well to combine. Add extra pasta water 1 tbsp (15 mL) at a time as needed to create a smooth sauce. Slowly sprinkle in Parmesan, stirring to incorporate fully. Stir in reserved corn and fennel. Taste for salt. 8. Transfer pasta to a large platter. Season generously with pepper and garnish with reserved fennel fronds and basil. Serve immediately with more Parmesan.

1. Place feta in a zip-top bag and freeze overnight or until solid.

2. In a large mixing bowl, gently toss can taloupe, olives, olive oil, lemon juice and salt. Cover and marinate in fridge for 10 minutes. Transfer to a serving dish spooning olives and juices over cantaloupe. Top with mint. 3. Place a box grater over a plate. Using larg est holes, grate feta into a pile of fine shavings and sprinkle over salad. Serve immediately.

Serves 4 to 6

WHAT TO SERVE Vieni Estate Pinot Grigio VQA LCBO 49994, $16.95

1. Preheat a broiler or grill on high.

2. Stir miso and honey together, and slather all over cut sides of peaches.

A crisp, nuanced Pinot Grigio from Ontario has the fruitiness to match the cantaloupe and a subtle minerality that flatters the olives, without overpowering either.

3. Broil peaches, cut sides up, on a foil-lined baking sheet pan, set no more than 4 inches (10 cm) from element. Or grill, cut sides down, with lid closed until caramelized and peaches are softened, 3 to 5 minutes. 4. Cut peach halves into thick wedges or chunks as desired and sprinkle with peanuts and green onion.

All Ears from page 25

PASTA WITH ROASTED CORN CREAM SAUCE & FENNEL

Serves 4 to 6

WHAT TO SERVE Pelee Island Gewürztraminer VQA LCBO 49854, $14.95

Sweet, peak-season corn pairs beautifully with licorice-scented fennel in a divine cream sauce for casarecce pasta—the pasta’s rolled edges catch the sauce exceptionally well. It’s hearty enough for a main course, but if you want to boost the protein, sautéed shrimp would be a most excellent addition. 1 large fennel bulb, trimmed, fronds reserved for garnish 3 tbsp (45 mL) olive oil, divided 1 tbsp (15 mL) Pernod (optional) Salt and freshly ground pepper to taste 3 corn cobs, shucked 11/2 cups (375 mL) heavy cream 3 tbsp (45 mL) salted butter, cubed 1 pkg (500 g) dried casarecce pasta 1/2 cup (125 mL) finely grated Parmesan cheese, plus more for serving Basil leaves to garnish

Pick out the gorgeous scent of grilled Ontario peaches with a floral, fragrant Gewürztraminer; the hint of sweetness in the wine will let it stand up to the honey in the recipe.

SALTED CANTALOUPE WITH FETA DUST When local cantaloupes are at their sweet, juicy peak, it’s time to make this revelatory salad. Here the melon gets a salty, briny pop from feta that’s been frozen, which allows you to grate it into a snowy topping. Serving this salad cold makes it extra refreshing on a hot summer’s day. 4 oz (115 g) block feta cheese, removed from brine 1 small ripe cantaloupe, halved, seeded, peeled, cut into thin pieces 1/2 cup (125 mL) Castelvetrano olives, pitted, chopped 2 tbsp (30 mL) extra virgin olive oil 2 tsp (10 mL) strained fresh lemon juice 1/2 tsp (2 mL) Maldon salt 1/4 cup (60 mL) mint leaves, torn

Serves 4

WHAT TO SERVE Louis Jadot Chardonnay Bourgogne VINTAGES ESSENTIALS 933077, $39.95 Roasted fennel is sweet and nutty, adding extra richness to a cheesy, creamy corn dish. White Burgundy has the weight and structure to make an ideal match.

1. Position racks in top and bottom thirds of oven. Preheat to 425°F (218°C).

2. Quarter fennel bulb through core. Carefully cut out most of core from each quarter, leaving just enough to hold layers. Using a mandoline,

103

SUMMER 2026 ————————