LCBO Food & Drink Summer 2026

5. Trim and discard baguette ends then cut in half on a bias. Slice each piece in half length wise, creating four long toasts. In a small bowl, stir together butter and cinnamon until well combined, then smear on baguette pieces right to edges. 6. Grill bread, buttered sides down, until it has light grill marks, 15 to 30 seconds. Transfer to cutting board and slice on a bias about 1 inch (2.5 cm) thick. Transfer toasts to a serving dish. 7. Cut a 1-inch (2.5-cm) opening on piping bag then, on a large platter, about 20 inches (50 cm) long, pipe cheese mixture in a zigzag pattern. Arrange raspberries in spaces between cheese. Decorate with thyme and drizzle with hot honey. Serve immediately with cinnamon toasts. 7-LAYER DIP WITH SPICY BUTTER BEANS & TAJÍN TORTILLAS BY VICTORIA WALSH Level up the beloved classic layer dip with a few delicious flourishes. First, make a home made buttery bean base and use creamy labneh in place of the usual blend of cream cheese and sour cream. Next, load it all up with fresh ingredients and top everything with creamy feta. Last, but not least, scoop it with zesty homemade tortilla chips. If you can’t find steam-cooked butter beans, substitute canned cannellini/white kidney beans. BEANS 3 tbsp (45 mL) olive oil 4 garlic cloves, minced, about 4 tsp (20 mL) 1 tsp (5 mL) dried chili flakes 1 jar (340 mL) steam-cooked butter beans, such as GiGi brand, drained, rinsed Salt to taste SALSA 3 small or 2 large green onions 1 pint cherry and/or grape tomatoes, finely chopped 2 tbsp (30 mL) finely chopped cilantro 1/2 tsp (2 mL) fresh lime juice Salt to taste Serves 8 to 10 TAJÍN TORTILLA CHIPS 15 small corn tortillas 4 cups (1 L) canola oil 11/2 tsp (7 mL) Tajín seasoning

REMAINING LAYERS 1 cup (250 mL) labneh 4 ripe avocados 2 tbsp (30 mL) fresh lime juice Salt to taste 3 tbsp (45 mL) coarsely chopped cilantro 3 oz (85 g) crumbled traditional feta, preferably sheep’s milk, about 1/2 cup (125 mL) 1. For the chips, stack a few tortillas then cut into six even wedges per tortilla. Repeat with all tortillas. For extra crispy results, spread out tortilla wedges on a baking sheet and let dry for a few hours or overnight. If you’re short on time, skip this step. 2. Heat oil in a deep pot over medium-high heat. When shimmering but not smoking, carefully add a large handful of tortilla wedges, about one sixth of wedges. Cook, stirring occasionally with a spider or slotted spoon until crisp, about 1 min ute. Transfer to a baking sheet lined with paper towel. Gently blot excess oil with paper towel, then season chips with 1/4 tsp (1 mL) Tajín. Repeat until tortilla wedges have all been fried and seasoned. Cool completely. Chips can be wrapped in plastic and stored at room temperature for up to 1 day. 3. For the beans, heat olive oil in a large saucepan over medium. When oil is shimmering, add garlic and chili flakes. Cook, swirling often, just until garlic is lightly golden, about 1 minute. Add beans. Cook, stirring occasionally, until warm and soft, about 5 minutes. Pour in 1/4 cup (60 mL) water. Using a potato masher, mash until fairly smooth. Season with salt. Spread over bottom of a wide bowl or a pie plate, preferably clear. 4. For the salsa, thinly slice green onions. Place green parts in a small bowl and set aside for garnish. Chop white parts and place in a medium bowl. Add tomatoes, cilantro, lime juice and salt. Mix and spread tomato mixture over bean mixture then dollop labneh overtop. 5. Peel and pit avocado and scoop flesh into a bowl and coarsely mash. Spoon over labneh and spread it out. Drizzle with lime juice; tilt dish to distribute evenly. Season with salt. Sprinkle with cilantro, reserved green onions and feta. Dip can be made ahead, loosely covered and refrigerated several hours ahead as long as avocado has been covered well with lime juice. You can also prepare dip up until step 5 and refrigerate overnight then finish step 5 the day of. Serve with tortilla chips.

WHIPPED BRIE, RASPBERRIES & HOT HONEY WITH GRILLED CINNAMON TOASTS BY MEGAN POWELL This stunning, uniquely presented dip takes the cheese course to a whole new level. It features creamy whipped brie, peak-season raspberries and a drizzle of instant hot honey. Served with grilled cinnamon toasts for schmearing, it’ll be a hit before or after dinner. 17.5 oz (500 g) brie (either two 250-g wheels or four 125-g wheels) 1/4 cup (60 mL) canola or sunflower oil 1 tbsp (15 mL) honey 1/8 tsp (0.5 mL) chipotle powder Pinch of cayenne pepper to taste 1 baguette 1/4 cup (60 mL) salted butter, softened 1/2 tbsp (7 mL) cinnamon 2 containers (1/2 pint/170-g each) raspberries, 1. Using a paring knife, trim and discard brie rind, trying to keep as much cheese as possible. Place brie in bowl of a stand mixer. Cover and allow to come to room temperature, about 1 hour. 2. Place bowl on mixer fitted with whisk attach ment. On medium to high speed, whip brie until it has loosened, about 2 minutes. Stop machine and scrape down sides. On low speed, slowly add oil. Once oil is all in, raise speed to high and beat until fully combined, about 2 minutes—a few small lumps are okay. Transfer to a dispos able piping bag and set aside. gently washed and dried Thyme leaves for garnish

3. In a small bowl, whisk honey, chipotle and cayenne until combined. Set aside.

4. When ready to serve, preheat grill to medium-high. Clean and oil grate.

Serves 6 to 8

108

———————— SUMMER 2026