LCBO Food & Drink Travel 2026

cool for 5 minutes before transferring to a wire rack to cool completely. Transfer to an airtight container and store in a cool, dark place for up to 5 days

4. Preheat oven to 200ºF (93ºC). Place a wire rack over a baking sheet.

4. When seeds are cooled, place 1 cup (250 mL) sesame seeds in a food processor. Process until finely ground. Transfer to a mixing bowl along with cooled flour. Add baking powder and salt. Stir until combined. 5. In bowl of a stand mixer fitted with paddle, beat butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium. Add eggs one at a time, mixing well after each addition. Stop and scrape down bowl. Add orange blossom water and lemon zest. Mix until combined. With motor running on low speed, gradually add dry ingredients, mixing just until a dough forms—it should be soft but not sticky. 7. Roll 1-tbsp (15-mL) portions of dough into balls. Roll balls in sesame seeds to coat evenly. Place on lined baking sheet and gently press to flatten slightly. Repeat with remaining dough, leaving at least 1/2 inch (1 cm) between cookies. 8. Bake cookies, one sheet at a time, on middle rack until edges are lightly golden, 13 to 15 minutes. They will still be soft in centres, but will firm up as they cool. Remove from oven and 6. Place remaining 1/4 cup (60 mL) sesame seeds on a small plate.

5. Heat oil in a large frying pan over medium- high. Working in batches, fry patties until deeply golden brown, 3 to 4 minutes per side. Transfer to wire rack and keep warm in oven while you fry rest of fish cakes. When finished, transfer fish cakes to a serving platter, sprinkle with flaky salt and serve immediately with lemon wedges and remoulade.

Makes 30 cookies

MOROCCAN MINT TEA Traditional recipes call for gunpowder tea, which can be hard to find, so we used loose-leaf green tea instead. It can be found at most Asian groceries.

Makes about 21 fish cakes

4 cups (1 L) water 16 fresh mint sprigs

WHAT TO SERVE Carlsberg Danish Pilsner LCBO 33105, 473 mL, $3.15

2 tbsp (30 mL) loose green tea 1/4 cup (60 mL) superfine sugar

Danish pilsners are light-bodied and crisp with subtle, well-balanced citrus flavours, mild hopping and a pleasant yeasty note—a refreshing contrast to the rich fish cakes and tangy remoulade.

1. Bring 4 cups (1 L) water to a boil.

2. Loosely chop 8 sprigs of fresh mint (just so they fit in the teapot). Combine mint, green tea and sugar in a teapot designed for loose-leaf tea. Fill with boiling water. Let steep for 4 minutes. Pour out into glass teacups and garnish each cup with two sprigs of mint.

GHORIBA DIAL JANJLANE (MOROCCAN SESAME COOKIES) BY IRENE MATYS

Golden, nutty and irresistibly crumbly, ghoriba dial janjlane are Moroccan sesame cookies that are humble yet celebratory. Toasted sesame seeds give them a deep, earthy flavour, while their rustic texture makes them the perfect companion to a cup of mint tea. 11/4 cups (310 mL) sesame seeds 11/2 cups (375 mL) all-purpose flour 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) salt 1/2 cup (125 mL) unsalted butter, softened 1/2 cup (125 mL) sugar 2 large eggs 1 tbsp (15 mL) orange blossom water Finely grated zest of 1 medium-size lemon 1. Arrange rack in middle of oven. Preheat to 350°F (177°C). Line two baking sheets with parchment paper. 2. In a dry pan over medium heat, lightly toast sesame seeds, stirring often, until golden brown and fragrant, about 5 minutes. Transfer to a small, rimmed baking sheet. Stir occasionally, until completely cooled. 3. Return pan to medium heat and add flour. Cook, stirring constantly, until lightly golden, 4 to 5 minutes. Transfer to another small, rimmed baking sheet. Stir occasionally, until completely cooled.

Makes 4 cups (1 L)

SCREECH DARK & DIRTY

2 oz. Newfoundland Screech Rum Cola or Diet Cola Fill a tall glass with ice, add Newfoundland Screech, and top with your favourite Cola.

screechrum.com

95

TRAVEL 2026 ————————