LCBO Food & Drink Travel 2025

Recipe Index The following is a listing of the recipes contained in this issue. For recipes from previous issues, visit LCBO.com/foodanddrink . STARTERS & SNACKS Baked Feta with Figs, Dates & Olives p. 102 Cartagena-Style Shrimp Cocktail p. 86 Chocolate-Covered Potato Chips p. 100 Table of Trashy Nacho Tots p. 94 MAIN COURSES & SIDES Chicago Beef Cheater Deep-Dish Lasagna p. 107 Chicken-Fried Steak with Peppered Milk Gravy p. 100 Connecticut-Style Warm Lobster Roll p. 101 Curried Chicken Schnitzel with Curry Ketchup p. 105 Frito Pie p. 99 Lamb Kleftiko with Herb-Pistachio Pesto Yogurt p. 102 Lyonnaise Potatoes p. 84 Maroulosalata with Radishes, Cukes & Tahini-Caper Dressing p. 102 Orecchiette with Beef, Garlicky Yogurt & Biber Salçasi Butter Sauce p. 106 Roast Chicken with Cognac p. 99 Savoury Buckwheat Crepes with Piment Furikake Butter p. 105 DESSERTS & BAKED GOODS Chocoflan p. 104 Greek Ekmek Kataifi p. 103 Pink Peppercorn Linzer Cookies p. 106 COCKTAILS, DRINKS & MIXERS Grecian Garden Fizz p. 102 Lemon Syrup p. 101 Lime Syrup p. 101 Porto Tónico p. 100

1 can (796 mL) San Marzano tomatoes 2 colourful peppers, sliced into thick strips 1/2 pkg (454 g) no-boil lasagna noodles 9 oz (250 g) fresh or buffalo mozzarella, drained 8 large basil leaves, rolled and shredded 8 peperoncini peppers, drained, optional

15. When cookies are baked and cooled, finish the ganache. Reheat infused cream over double boiler until hot. Remove from heat, add white chocolate and let stand 2 to 3 minutes. Vigorously whisk. If chocolate hasn’t all melted, return to double boiler and whisk until smooth, about 1 minute. If ganache is too thick, whisk in another 1 tbsp (15 mL) cream. Let sit 5 to 10 minutes, stirring occasionally, until glossy and thick enough to dip cookies into. 16. Dip cookie tops into ganache, shaking off excess, and place on a parchment-lined baking sheet. (If ganache gets too cold and thick, reheat on double boiler.) Sprinkle cookie tops with a couple of pinches of reserved crushed pink peppercorns. Refrigerate until ganache hardens, about 20 minutes. 17. Spread 1 tsp (5 mL) jam on bottom side of remaining cookies, then top with ganache covered tops. (Store in an airtight container in a cool, dark place up to 1 week.) WHAT TO SERVE Taylor Fladgate 10-Year-Old Tawny Port VINTAGES ESSENTIALS 121749, $37.95 Tawny Port has the power and the caramel and berry notes to pair perfectly with any dessert that features white chocolate ganache and raspberry jam. Make approximately 24 sandwich cookies

1. Preheat oven to 350°F (177°C).

2. Pat beef dry and rub with salt and pepper. Set a large Dutch oven over medium-high heat. Coat with oil. Add beef. Reduce heat to medium. Cook beef until golden, 3 to 4 minutes per side. Remove beef to a shallow bowl. 3. Add onion and garlic to pan. Sprinkle with fennel and chili flakes. If pan bottom begins to darken, add broth immediately, stirring to incorporate brown bits. Otherwise, cook onion and garlic, stirring occasionally until softened slightly, 1 to 2 minutes, before adding broth and tomatoes and their juices. Using a wooden spoon, break up tomatoes. Stir in peppers. Nestle beef into centre of mixture. 4. Roast in oven until beef is tender and can be pulled apart gently using two forks, about 21/2 hours. Remove pot from oven and use tongs or spatula to lift beef out carefully and remove to a cutting board, leaving any sauce in pan. When beef is cool enough to handle, slice into thin strips. It’s fine if beef falls apart and becomes shredded. 5. Meanwhile, break lasagna noodles into large squarish pieces (about three per noodle). Using one lasagna noodle piece at a time, drop onto surface of the sauce then use a spoon to submerge the noodle. Repeat this until you’ve created one submerged, fairly even layer of noodles. Create a second layer using half of the beef, then gently submerge as well. Repeat with one more layer of lasagna noodles and remain ing beef. Tear mozzarella into chunky pieces and arrange over surface. 6. Bake, uncovered, in centre of preheated oven for 25 minutes. 7. Broil until cheese is golden, about 5 minutes. Let stand for 5 minutes. Sprinkle with basil and top with peperoncini. Serve warm.

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CHICAGO BEEF CHEATER DEEP-DISH LASAGNA

Slow-roasting beef in broth with peppers—like the Italian beef that is usually tucked into squishy white rolls—actually makes an incredible base for this cheater lasagna. It’s super forgiving, so you don’t need to be a chef to throw this recipe together. Since it mostly requires babysitting, you can tuck it in the oven then go flick on the telly while it simmers away.

21/2 lbs (1.13 kg) sirloin top roast 2 tsp (10 mL) kosher salt 1/2 tsp (2 mL) ground black pepper 3 tbsp (45 mL) olive oil 1 cooking onion, finely chopped 6 large or 12 small garlic cloves, finely chopped 11/2 tsp (7 mL) fennel seeds, crushed

Makes 8 servings

Shamrock Shandy p. 99 Singapore Sling p. 104 Smashed Citrus & Strawberry Lemonade p. 101 Strawberry Syrup p. 101 Tropical Aperol Thai Tea p. 96 Vancouver Cocktail p. 104

WHAT TO SERVE Anciano Garnacha Rioja LCBO 526772, $12.95

Consider the slow-cooked beef, tomatoes and peppers and reach for a warm-hearted red, based on the Grenache (aka Garnacha) grape.

1/2 tsp (2 mL) red chili flakes 1 carton (900 mL) beef broth

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TRAVEL 2025 ————————