LCBO Food & Drink Summer 2026

CHICAGO MIX POPCORN SQUARES Chicago mix popcorn, a blend of cheddar popcorn and caramel corn, is packed into Rice Krispie-style squares to become the ultimate movie night treat. These squares should convert anyone who isn’t already a firm believer that sweet and salty are a match made in heaven.

CUBANO SLIDERS The brilliance of this Cubano sandwich is the combination of smoky ham and saucy pulled pork. In this snacking version, they are stacked with melted Swiss cheese and pickles on trendy Hawaiian rolls. A final slather of garlic butter makes these sliders well worth the effort.

3. Remove from oven and cool completely. Store in an airtight container in a cool, dark spot for up to 5 days.

Makes about 4 cups

WHAT TO SERVE Blue Mountain Brewing Company

Alpine Glow Blonde Ale LCBO 51443, 473 mL, $3.75

Nonstick cooking spray 1/4 cup (60 mL) unsalted butter 5 cups (1.25 L) mini marshmallows 2 cups (500 mL) puffed rice cereal 1 bag (220 g) Chicago Mix popcorn

11/2 tsp (7 mL) smoked paprika 11/2 tsp (7 mL) dried oregano

Roasting cashews enhances their creaminess— and their affinity with beer. Coconut adds its own hint of sweetness. A blonde ale, smooth, toasty with a touch of floral hops, makes a beguiling choice.

1 tsp (5 mL) cumin 11/2 tsp (7 mL) salt

1/2 tsp (2 mL) cracked black pepper 4 garlic cloves, smashed, peeled 3 tbsp (45 mL) olive oil 1/4 cup (60 mL) freshly squeezed orange juice 21/4 lbs (1 kg) boneless pork butt roast 1 pkg (12 or 340 g) sweet Hawaiian rolls 3 tbsp (45 mL) yellow mustard 7 oz (200 g) thinly sliced Black Forest ham 1/3 lb (150 g) sliced Swiss cheese 12 dill pickle coins 2 tbsp (30 mL) unsalted butter, melted Pinch garlic powder 1. Place paprika, oregano, cumin, salt, pepper, garlic, olive oil and orange juice in a large zip-top bag. Seal and shake to mix. Place pork in bag, press out air and seal. Massage bag so marinade coats pork evenly. Refrigerate at least 4 hours or overnight. 3. Place pork and its marinade in a Dutch oven along with 1/4 cup (60 mL) water. Cover and bake until pork is fork-tender, about 3 hours. Remove from oven and remove lid. 4. Carefully transfer pork to a large mixing bowl. Shred meat with two forks, discarding any large pockets of fat. Tilt Dutch oven, and skim and discard fat from cooking liquid. Add defatted liquid to pork and mix. (Meat can be cooled, transferred to an airtight container and refrigerated up to 3 days. Reheat before using.) 2. Preheat oven to 300°F (149°C).

1. Grease an 8-inch- (20-cm-) square baking dish with nonstick cooking spray.

CHOCOLATE-DIPPED RITZ PEANUT BUTTER SAMMIES

2. Heat butter in a large pot over medium. Once melted, add marshmallows. Cook, stirring constantly, until marshmallows are melted, about 4 minutes. Add cereal and popcorn. Stir vigorously until mixture is fully and evenly coated in marshmallow. Transfer to prepared dish and spread into an even layer. Using back of a measuring cup, firmly but gently push down on surface to pack mixture into pan. 3. Cool for 1 hour, then cut into three rows by three columns to make nine even squares. Store in an airtight container in a cool, dark spot for up to 3 days. CRUNCHY COCONUT-CRUSTED CASHEWS Lightly sweet, perfectly crunchy and unbeliev ably satisfying, these cashews are easy to make and even more snackable. The nuts also make a great garnish for salads, curries and ice cream. 2 egg whites 3/4 cup (175 mL) sugar 1 cup (250 mL) unsweetened finely shredded coconut 1 tsp (5 mL) salt 4 cups (1 L) raw cashews Makes 9 squares

This dessert could not be simpler—no oven, no special equipment and very little waiting time. Peanut butter, crackers and chocolate might sound pretty basic, but together they become a chocolate bar that should have been invented a long time ago. 1/3 cup (80 mL) smooth peanut butter (not natural) 1/4 cup (60 mL) finely chopped honey-roasted peanuts, divided 24 Ritz crackers 1/3 cup (80 mL) semisweet chocolate chips 1/3 cup (80 mL) white chocolate chips 2. Spread about 2 tsp (10 mL) mixture each on 12 crackers. Top sandwiches with remaining crackers and place on a parchment-lined baking sheet. 3. Place chocolate and white chocolate chips in separate small microwave-safe bowls. Microwave for 30 seconds then stir. Microwave further for 15-second intervals, stirring after each blast, until chocolates are melted. 4. Dip six sandwiches in white chocolate halfway up crackers, tilting bowl to pool chocolate as it gets used. Return to baking sheet. Repeat with remaining crackers and semisweet chocolate. Sprinkle wet chocolate with remaining peanuts. 5. Place in refrigerator until chocolate is set, about 15 minutes. Serve immediately or store in an airtight container in a cool, dark spot for up to 1 day. 1. Mix peanut butter and 2 tbsp (30 mL) peanuts in a small bowl until combined.

5. To make sliders, preheat oven to 350°F (177°C).

1. Preheat oven to 325°F (163°C). Line a large baking sheet with foil.

6. Run a bread knife horizontally to cut all rolls open while keeping them attached. Spread mustard on bottom layer and place in a baking dish. Add ham, overlapping slices, then layer on cheese. Spoon on pulled pork in a thick, even layer. Top each sandwich section with a pickle then close with top buns.

2. In a large mixing bowl, gently whisk egg whites until broken and bubbly. Stir in sugar, coconut and salt. Add cashews and toss to coat evenly. Transfer to prepared baking sheet and arrange in a single layer. Bake, stirring every 10 minutes, until golden and fragrant, about 35 minutes.

Makes 12 sammies

100

———————— SUMMER 2026