LCBO Food & Drink Holiday 2025

HOLIDAY 2025

VINTAGE VIBES

Aperol Spritz Jelly Salad

COMPLIMENTS OF

please enjoy responsibly.

Find Johnnie Walker Blue Label at an LCBO near you

FEEL THE HEAT HEAT

Bothwell’s inspiring lineup of spicy Monterey Jack cheeses will bring the heat to your holiday entertaining. From moderately-zippy Jalapeño to extra-hot Habanero with Cracked Black Pepper, there is something for everyone. Beyond the board, we’ve created a pair of easy recipes featuring these tasty cheeses. One is a scrumptious canapé of puff pastry, spicy Jack, pineapple and mint. The other is a duo of gooey grilled cheese, one starring our exciting new flavour, Spicy Dill Pickle. Be bold, get spicy.

SPICY GRILLED CHEESE, TWO WAYS

Line baking sheet with parchment. Butter 6 slices white pullman loaf and place on sheet, buttered side down. Top 3 slices with sliced Bothwell Spicy Dill Pickle Monterey Jack, about 4 oz/115 g total. Place 1 slice smoked ham, trimmed to fit, on top of cheese. Top remaining 3 slices with sliced Bothwell Red Hot Chili Pepper Monterey Jack, about 4 oz/115 g total. Butter another 6 slices pullman loaf and place on top, buttered side up. Heat 2 large nonstick frying pans over medium heat. Transfer sandwiches to pan with spatula. Cook until well browned and cheese has melted, 2 to 3 minutes per side. Cut each sandwich into 4 squares transfer to clean baking sheet or rectangular platter. Top pickle cheese squares with a slice of dill pickle and a dill frond. Top chili pepper cheese squares with a dollop of red pepper jelly and a thin slice of fresh red chili pepper. Serve immediately. Makes 24 pieces

ADVERTISING FEATURE

CHEESEBOARD

From fresh figs, to dried apricots, to fruit preserves, sweet accoutrements play the perfect foil to Bothwell’s spicy Monterey Jack cheeses.

SPICY JACK CANAPÉS WITH PINEAPPLE & MINT

Unroll 1/2-lb (225 g) sheet of thawed all-butter puff pastry on lightly floured work surface – it should be roughtly a 10-inch (25-cm) square. Using ruler and pizza cutter, cut 36 1-1/2-inch (4-cm) squares. Transfer to parchment-lined baking sheet. Brush with beaten egg. Bake on middle rack at 400°F (204°C) until puffed and browned, 12 to 15 minutes. Remove from oven and cool completely. Cut peeled, cored pineapple into pieces to fit pastry, about 1/4 inch (5 mm) thick. Cut Bothwell Jalapeño, Red Hot Chili Pepper or Habanero Cracked Black Pepper Monterey Jack into 3/4-inch (2-cm) squares about 1/2-inch (1-cm) thick – you’ll need about 9 oz/255 g total. Pick 36 small mint leaves or cut larger leaves into pieces. To assemble, top pastry squares with pineapple, cheese and mint, pushing down gently to level, if necessary. Affix with toothpicks, if desired. Makes 36

Travel rewards that will make some waves.

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Contents

Features 76 SMALL TALK Stylish appetizers energize any party— with drinks to match. By Eric Vellend and James Chatto 84 STYLE FILES Find them the perfect gift—drinks and more—based on their personality type! By Victoria Walsh 92 THE MAIN EVENT Unforgettable dishes to anchor any evening and the wines they deserve. By Victoria Walsh and James Chatto 98 WRAP PARTY A night of holiday prepping with friends calls for an extra-special snacking menu. By Michelle Rabin

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HOLIDAY 2025

Aperol Spritz Jelly Salad P. 153 Photography by Maya Visnyei

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VINTAGE VIBES

Aperol Spritz Jelly Salad

COMPLIMENTS OF

PHOTOGRAPHY BY ROB FIOCCA

7

HOLIDAY 2025 ————————

CONTENTS

Departments

In Every Issue

113

35

14

Editor’s Notes

BETTER FOR YOU

FLAVOURS

Lighten Up Lighter, healthier weeknight dishes balance the indulgence of the season. By Lindsay Guscott

Mint Condition Peppermint is front and centre in these delectable desserts. By Michelle Lucas Larving

21

Inside Scoop

The latest bits, bites and sips to keep you in the know. By Eric Vellend

119

43

FLAVOURS

GIFTING

Fruit With Punch Deep, sweet dried-fruit flavours inspire holiday cocktails. By Charlene Rooke

Scotch & Shortbread Whisky and shortbread cookies—best friends forever! By Charlene Rooke

163

Recipe Index

164

SEASONAL SIPS

127

51

Making Spirits Bright Pop-ups with a festive twist are lighting up Ontario’s bar scene this season. By Jessica Huras

BAKING

TWISTS

The Upper Crust Make your own focaccia, then turn it into something sensational. By Eshun Mott

Putting on the Spritz Summer’s favourite sipper is just as welcome in wintertime. By Christine Sismondo

PHOTOGRAPHY BY JAMES TSE (LEFT), MAYA VISNYEI (RIGHT)

133

55

SEASONAL

TWISTS

After Dark Celebrating the winter solstice with dark ales and scrumptious dishes. By Jordan St. John and Kris Osborne

Feeling Nostalgic Beloved old-time favourites get a smart

modern makeover. By Megan Powell

141

63

69

FESTIVE

FOR THE HOST

On the Bubble Add some sparkle to your life, whatever your budget may be. By Doug Wallace

Gift Shop Smaller bottles and accompaniments for after-the-party thank-yous. By Charlene Rooke

69

SEASONAL

Sweet Stuff What could be more seasonally irresistible than eggnog-flavoured desserts! By Christina Frantzis

21

107

BASICS

Martini Master Class Raise your Martini-making skills to the next level. By Charlene Rooke

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The hits that keep on giving

shop all these and more at shop.sonymusic.ca

Spend $75 (excluding shipping and taxes) and you’ll receive $10 off your purchase using Promo Code FOODANDDRINK10 . Limit one use per customer. Cannot be combined with other offers. Offer ends January 31, 2026. Some restrictions and exclusions may apply.

HOLIDAY 2025

Chief Marketing and Digital Officer, LCBO Vanda Provato

EDITORIAL Editor Jody Dunn Drinks Editor Charlene Rooke Food Editor Eric Vellend Content Editors Jessica Huras, Victoria Walsh

Publication Coordinator Laura Jeha Publication Assistant Piper MacFadyen

ART Creative Director Cathy Cicchini Senior Designers Emilie Simpson, Rose Pereira Graphic Production Pat Turbach

CONTRIBUTORS James Chatto, Catherine Doherty, Rob Fiocca, Christina Frantzis, Lindsay Guscott, Katie Hayden, Darren Kemper, Michelle Lucas Larving, Catherine MacFadyen, Andrea McCrindle, Eshun Mott, Kris Osborne, Megan Powell, Michelle Rabin, Shelly Shnier, Christine Sismondo, Stacey Smithers, Michele Sponagle, Jordan St. John, Christopher St. Onge, James Tse, Maya Visnyei, Doug Wallace

PRODUCTION Senior Manager Andrew Lawson

Production Coordinator Sev Avakian Production Assistant Everton Smith Image Editing & Prepress Levon Gosdanian, Enhanced Pixels

SALES Publisher Leslie Bolter

GLOBETROTTING Where to travel next (and a taste before you go)

Kirby Miller, Beaches Media Services kirby@beachesmediaservices.com

LCBO prices include tax and bottle deposit and are subject to change without notice.

AVAILABLE MARCH 4

Coming Next Issue

Look for the products featured in this issue in LCBO stores and online at LCBO.com.

For general inquiries about Food & Drink magazine or information about LCBO products and policy, please visit lcbocustomercare.com, or call toll-free 1.800.668.5226 or 416.365.5900. TTY Only: 416.864.6898 or 1.800.361.3291. All advertiser applications are subject to the terms and conditions of the LCBO’s advertising agreement. Food & Drink is published five times a year by the Liquor Control Board of Ontario. Volume 33, Number 2. Food & Drink is printed on paper that contains 10 per cent post‑consumer fibre. Food & Drink is recyclable in communities participating in magazine recycling programs. Publication Mail Agreement No. 40064521 Return undeliverable Canadian addresses to: Food & Drink , 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7 ISSN 1195-5988

Not all of the wines, spirits and beers mentioned in Food & Drink will be available at all LCBO stores. Cette publication est également disponible en français.

INTERNATIONAL SANDWICHES Counter winter doldrums with globally inspired comfort food

WORLD CUPS Recreate cosmopolitan coffee styles and pastries at home

ILLUSTRATIONS: EMILIE SIMPSON

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PASSION FORWARD. TOMORROW BEGINS WITH BOLD PASSION. CIOT CELEBRATES 75 YEARS.

MARBLE | PORCELAIN | MOSAIC | CERAMIC | QUARTZ | TERRAZZO | HARDWOOD CIOT.COM

LCBO NOTES

From our President & CEO

Dear friends,

always the added benefit of shop ping with your points, to help your holiday budget. There’s so much to look forward to at this time of year. Apart from spending quality time with family and friends, one of my highlights is visiting our stores and warehouses across the province—a small way to thank our people for all that they do to make the LCBO success ful. I especially enjoy meeting and chatting to customers in our stores, hearing feedback, helping them with a recommendation, or discussing our ongoing Spirit of Sustainability program. Last year, through the generosity of our cus tomers, we were able to raise over $6.2 million for important organi zations that make a difference for families in need. This year, from November 28 to December 31, we will be fundraising in support of Ontario’s children’s charities: CHEO Foundation, Children’s Health Foundation, McMaster Children’s Hospital Foundation, SickKids Foundation and Campfire Circle. Please consider making a donation in-store these holidays. Thank you for being a valued customer of the LCBO. Whether you celebrate Christmas, Hanukkah, Kwanzaa or simply honour the festive season, the LCBO is proud and grateful to be part of it all. Wishing you safe, healthy and very happy holidays!

It’s no secret that the Holiday issue of Food & Drink is eagerly anticipated in many Ontarians’ homes. The magazine has become a seasonal staple, a resource for product recom mendations and recipes, gifting solutions, and entertaining ideas for the holiday season. Our shelves and website are stocked with more festive products than ever, from exclusive gift packs and stocking-stuffers to new and unique gifts for the wine lover, the spirits connoisseur, and the beer aficionado on your list. Check out the full seasonal collection in our annual Holiday Gift Guide (avail able now for customers who like to get an early start on their gift list). And be sure to look online or in our stores for more gifting sug gestions, including best sellers, our new glassware and access ories, or an LCBO gift card. We’ve come up with some new ways of elevating our customers’ shopping experience during this special time of the year. Discover the latest Vintages New Release collection with complimentary customer tastings in participat ing stores, or keep an eye out for special events where you can personalize gifts by having a bottle engraved. The events page on LCBO.com is the best place to find out what’s happening in your local store. We are also bring ing new and exclusive special offers during the festive season. In December, you can earn 500 Aeroplan points when you mix and match any six participat ing Vintages products. And there’s

GEORGE SOLEAS President & CEO, LCBO

PORTRAIT BY CARLYLE ROUTH

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EDITOR’S NOTES

’Tis Your Season

festive flair (page 51) to a master class on creating the perfect Martini (page 107) there are no shortage of options to wow your guests. When only bubbly will do, check out “On the Bubble” on page 141 for a whole host of suggestions in differ ent styles, sizes and price points. For most, gifts are inevitable at this time of year, and we have some ideas for you there, too. We’ve curated our annual gift guide (page 84) by personal style, recom mending clever ideas for gift bottles alongside a few favourite things that will add an even more personal touch. Stumped by which scotch to choose for a special gift? Add a batch of homemade shortbread to ensure it is well-received—check out our guide starting on page 43 to help you choose. And don’t forget to thank your host! Consider the wide assortment of small-format bottles available at the LCBO and bundle them with a thoughtful treat to be enjoyed the next day, starting on page 63. Whether you’re going full festive mode or just looking for a taste to get you in the spirit—like a Gingerbread ‘Pop Tart’ with Eggnog Frosting (page 69) or an After Eight Chocolate Tart (page 35)— on behalf of myself and the team, we wish you very happy holidays!

The holidays mean something different for everyone. For some it’s gatherings filled with friends and family, for others it’s a chance for much-needed down-time and relaxation, or perhaps an oppor tunity to plan a getaway. If you are lucky enough, maybe it’s a mix of all those things. No matter what this time of year means to you and yours, we hope you find something to suit your approach and all the season’s occasions in this issue of Food & Drink . If entertaining is in your plans, kick off any party with your choice of appetizer from “Small Talk” on page 76. You’ll find a range of fla vours and difficulty levels to suit your taste and skills—and homemade is a special touch that’s always guaranteed to please. Looking for the perfect menu when gathering friends for a more casual get together? Consider mini tuna melts and a banana Biscoff pudding as star components of a meal that is easy to divide up among the group, so everyone can relax and enjoy the evening (page 98). Or are you host ing something a bit more formal? “Main Events” on page 92 offers up four delicious main courses—each paired with the perfect wine—for moments when something special is required. Speaking of wine, we know you’ll want to raise a toast at your event, and we’ve got you covered! From cocktails inspired by the dried fruit flavours in fruitcake (page 119) and still trending spritzes infused with

Coming Soon Watch for the next issue of Food & Drink . Our Travel-themed issue will be in stores and online Wednesday, March 4.

JODY DUNN Editor, LCBO Food & Drink

@lcbofoodanddrink

lcbofoodanddrink

LCBO

PHOTOGRAPH BY JAMES TSE

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Be the

HOLIDAY HERO

AVAILABLE AT SELECT LCBO STORES

www.fever-tree.com | @fevertreecanada

ADVERTISING FEATURE

TIS YOUR SEASON FOR LOCAL ’

However you celebrate the holidays, 'tis the season to make memories. Ontario offers a versatile selection of entertaining-ready wines that make a big impression. Whether it’s a rustic red to suit a hearty roast or a crisp white to pair with fresh oysters, this holiday season the LCBO has everything you need to celebrate your way.

Henry of Pelham Cabernet Merlot VQA 504241 l 750 ml l XD – 5 g/L Reg. $16.95 Now $14.95 Save $2.00 This bold red is beautifully balanced with flavours of red berries, toasted vanilla and bell pepper. Shows well with charcuterie.

Hopetown Wine Co. Sauvignon Blanc VQA 32187 l 750 ml l XD – 5 g/L Reg. $13.95 Now $11.95 Save $2.00 A crisp white that delivers layered fruit and lime flavours. Pairs beautifully with fresh oysters or pesto chicken.

Shop the full collection, find recipes and more.

42319

Seasonal Gift Bag 45878 l $2.95

Trius Cabernet Sauvignon VQA 587956 l 750 ml l XD – 6 g/L Reg. $17.95 Now $15.95 Save $2.00 Expect classic flavours of cassis, cedar and cocoa with an oaky finish. Serve with your favourite cut of beef.

Creekside Shiraz VQA 66654 l 750 ml l XD – 3 g/L

Inniskillin Reserve Chardonnay VQA 105379 l 750 ml l XD – 2 g/L $19.95 50 Aeroplan® bonus points Aromas and flavours of vanilla, toast, crisp apple and pear greet your palate in this premium Chardonnay.

Sandbanks Reserve Sleeping Giant VQA 164087 l 750 ml l D – 12 g/L $19.95 50 Aeroplan® bonus points An award-winning red blend that sings with rustic berry, vanilla, cassis and oak notes. Works well with hearty stew.

Reg. $15.95 Now $13.95 Save $2.00 A bold Syrah that offers juicy plum, blackberry and rich black pepper flavours. Try it with lamb chops.

Featured products are available at select LCBO stores. Prices subject to change without notice. Price offers in effect from November 9 to 30, 2025. ®Aeroplan offers in effect from November 9 to 29, 2025. Visit LCBO.com/aeroplan for full terms and conditions. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license. ®The Air Canada maple leaf logo is a registered trademark of Air Canada, used under licence.

On The Rock Glass - 5 Piece Hand-Cut Whisky Glass & Jigger Set -

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ON THE ROCKS REIMAGINED.

Our unique glass introduces chilling and motion to the whisky experience, with a peak that rolls a solid 2” ice ball to evenly cool your spirit and unlock rich aromas. Finished with a hand-cut Japanese inspired Yarai pattern, paired with a 2” ice ball mould and precision measuring jigger, this set brings refined innovation and timeless elegance to every sip.

SET INCLUDES 2 hand-cut yarai pattern whisky glasses, measuring jigger and 2 silicone ice ball moulds.

Whisky Flight - 4 Piece Tasting Set -

Agave Tequila - Liquor Decanter - Inspired by the heart of the agave plant, this hand-crafted decanter transforms every pour into an experience. With its sculpted interior, natural cork stopper, and smooth-pour design, it’s the perfect way to savour tequila with elegance.

Bubbles Opener - Sparkling Wine & Champagne -

Just twist & POP! out comes the cork and up goes the telescopic top trapping the cork.

The gift for whisky lovers!

Horseshoe - Boot Shot Serving Set -

BOOTS UP!

The easiest way to pop the cork!

Share good times with four boot shot glasses and a horseshoe tray crafted for lively gatherings and spirited cheers.

Statement piece for Tequila.

PROUDLY ONTARIAN ENJOYED WORLDWIDE

WHETHER IT’S WINE, COCKTAILS, OR BEER, WE OFFER A CURATED COLLECTION TO ELEVATE EVERY OCCASION. From decanters and cocktail sets to specialty glassware and bar tools — everything you need for inspired entertaining.

THE COCKTAIL OF THE MOMENT, ELEVATED.

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Espresso Martini - Cocktail Sets -

3 crystal coupe glasses (4 ¾ oz) with cork tray.

The espresso martini isn’t just a drink — it’s the cocktail of the moment. But serving it in a regular martini glass means missing the magic. This three-piece set was crafted to

showcase the rich crema, bold aromas, and layered elegance that make espresso martinis irresistible. Two modern crystal coupes and a minimalist cork tray turn every pour into a statement — refined, stylish, and perfect for entertaining. More than glassware, it’s the essential upgrade for anyone who loves cocktails.

- Yarai Mixology - Collection

Classic bar tools for classic cocktails!

Twister - Aerator Decanter Set -

Conundrum - Aerator Decanter -

- YARAI GLASS SET -

Wine deserves to be savoured at its best. The

Enjoy richer aroma and flavour instantly. This innovative 3-phase system aerates wine as you pour through

2 double old-fashioned glasses with ice moulds.

Conundrum’s 2-phase design aerates as you pour and again as you serve, unlocking a fuller bouquet and smoother taste in every glass.

the stainless steel filter, Twister globe

aerator and decanter. This process delivers results that outshine serving from a bottle or traditional wine decanter.

- ICE BOTTLE CHILLER -

Aeration, perfected.

Where chilling meets conversation.

Aeration inside and out.

- Hockey Stick - SKATE SHOT FLIGHT SET

4 shot glasses with wood hockey stick tray.

DISCOVER OVER 400 WAYS TO ADD THE PERFECT FINAL TOUCH Scan the QR code to view these products and more entertaining essentials.

ELEVATE ENTERTAINING AT: www.AlwaysFinalTouch.com/ FD2025

SCAN HERE

MAKE YOUR HOLIDAY SPARKLE

New Method, Same Sparkle. Only from Trius

45728

Inside Scoop The latest bits, bites and sips to keep you in the know. BY ERIC VELLEND

DRINK OF THE SEASON

Cold,

Dark

Brew

With bold rum and freshly grated nutmeg, our Cold, Dark Brew (p. 152) shares a little DNA with eggnog. The similarities, however, end there. Cold-brew coffee, orange oil and foamy milk make this a gorgeous and uniquely delicious holiday drink.

PHOTOGRAPHY BY JAMES TSE; FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY SHELLY SHNIER

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HOLIDAY 2025 ————————

INSIDE SCOOP

LOW & NO Lo & Behold

We looked up your top holiday food searches at LCBO.com—from breakfast casseroles to bacon-wrapped everything, then pulled related recipes from our archives and paired them with low- and no-buzz beverages.

GIFTING Gifts That Give Back In the spirit of giving something that tastes great and gives back to the community, wrap up any of these Ontario wines for the holidays. —CR D’Ont Poke the Bear Moscato VQA LCBO 44967, $15.95 With notes of peaches and honey, this gently sweet, aromatic white supports anti-bullying causes including Kids Help Phone and its Feel Out Loud campaign. Sawmill Creek Rosé VQA LCBO 46332, 1.5 L, $17.95 Rosé is a go-with everything holiday wine, and this magnum supports the refor esting efforts of Tree Canada’s National Greening Program. Magnotta Pinot Grigio Venture Series VQA LCBO 574533, $14.95 This crisp, citrusy white is a real crowd-pleaser, and the brand’s G. Magnotta Foundation makes Lyme disease research in Canada a priority.

BACON-WRAPPED BRUSSELS SPROUTS + Casillero del Diablo BeLight Sauvignon Blanc LCBO 42710, $13.95 The citrus flavours and zesty acidity of this light Chilean white cut through the richness of the hearty app.

STRATA WITH SMOKED HAM, GRUYÈRE & SPINACH + Nozeco Alcohol-Free Mimosa LCBO 46205, $11.95 This ready-to-drink Mimosa hits the spot with our savoury breakfast bread pudding loaded with ham, cheese and spinach.

PARMESAN GARLIC MONKEY BREAD + Svelte Rosé LCBO 45638, $12.95

PARSLEY & MUSTARD-CRUSTED BEEF TENDERLOIN + Natureo Red Dealcoholized LCBO 38887, $10.95 From Spain’s iconic Bodegas Torres, this smooth, de-alcoholized Grenache and Syrah blend is terrific with mustardy beef.

At only 7 per cent alcohol by volume, this Quebec rosé is the perfect pre-dinner pour with our fun spin on garlic bread.

Find these recipes at LCBO.com/fdholiday25

COCKTAIL FOR KWANZA Smooth brandy kissed with sweet crème de menthe, the Stinger was popularized by African-American bartender Tom Bullock in his 1917 book, The Ideal Bartender . And since Kwanza is a week-long celebration of Black culture, the drink is often associated with the holiday. So, shake up a round of Stingers (p. 152) and raise a glass to Kwanza. —CHARLENE ROOKE

TRADITIONS

Accessorize It! These festive gold accessories (available at the LCBO) bring style to your home bar, and they also make gorgeous gifts.

SEASONAL SIPS Cart Blanche

If you’re looking to add some seasonal flourishes and flavours to your holiday bar cart, the LCBO has plenty of options. From ready-to-drink eggnog to liqueur in a snow globe, here are five bottles bursting with yuletide spirit.

Cocktail Bar Tool Set (LCBO 47556, $14.95) includes a muddler, stirring spoon and a channel knife/ zester for mak

Find these festive gift bags in-store or online at LCBO.com/gift-shop.

ing long, thin citrus twists.

Cocktail Shaker Set (LCBO 47558, $22.95) features

a handsome retro cocktail shaker and

matching jigger for measuring.

These svelte, gold-rimmed Champagne Flutes (LCBO 47560, 4 pk, $24.95) are an ele gant way to toast the New Year.

Crown Royal Chocolate Flavoured Whisky LCBO 45837, $35.95 This rich, velvety chocolate infused Canadian whisky is the perfect pour with a classic yule log.

Vodkow Eggnog Cream LCBO 28030, $34.95 Try this made-in-Ontario seasonal release on the rocks or add a glug to your coffee. Bonus: it’s lactose-free!

Markus Huber Sparkling White LCBO 47078, $19.95 With a fine mousse and racy acidity, this Aus trian sparkler also has a stylish snowflake label for extra holiday feels.

Willibald Gingerbread Gin

Christmas Globe Spice Orange & Cranberry Gin Liqueur LCBO 46852, 700 mL, $44.95 The gin-based liqueur flavoured with orange, cranberry and cinnamon comes in a light-up snow globe with edible gold leaf floating inside.

LCBO 17088, 375 mL, $27.95 From Ayr, Ont., this gin is infused with baking spices, vanilla and fresh ginger for an undeniable gingerbread experience.

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HOLIDAY 2025 ————————

INSIDE SCOOP

1 Ask beforehand if you can bring anything. 2 Text if you’re running late. 3 Never show up early or empty-handed. 4 Offer to help clear or wash up. 5 Send a thank-you text or email the next day. Here are five ways to be a better guest this holiday season. ENTERTAINING Good Guest-iquette

TRADITIONS The Feast of Seven Fishes Based on the Catholic tradition of abstaining from meat before a big feast day, the Feast of Seven Fishes is an Italian-American dinner held on Christmas Eve. Popularized by an epic episode of The Bear (S2, E6), the pescetarian spread is much easier to execute with the help of premium tinned seafood, which you can find at tinmonger.ca and spanishpig.ca.

These silky umami bombs from Spain are like no other anchovy you’ve ever tasted. Don’t waste them in sauces; they’re best enjoyed whole on fingers of thickly buttered bread. Pujadó Solano Santoña Cantabrian anchovies, $22.99

Drape these rich, fatty slices of tuna’s most coveted cut over a salad of white beans, grape tomatoes and red onion. Siesta Co. tuna belly, $24.99

Toss these plump bivalves, marinade and all, into pasta with fennel, garlic and parsley Alamar mussels in marinade, $9.99

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‘TIS THE SEASON

For Mastro ® & San Daniele ®

Canada’s Best-Selling Salami and Prosciutto*

Scan for more charcuterie board inspiration

@ShareMastro sharemastro.com

@share_mastro

*Data on file

Mastro® and San Daniele® are registered trademarks of Sofina Foods Inc. © 2025 Sofina Foods Inc.

INSIDE SCOOP

SHOP & EARN HOLIDAY DEALS While shopping at the LCBO, you can earn Aeroplan ® bonus points on every pur chase (one point for every $4) plus extra on limited-time promotions. Here are three Ontario-made spirits to add to your bar that also help rack up some points. They’re perfect for holiday gifting, too, and the offer is valid from November 9th to 29th. For more information, including other offers and how to sign up, visit LCBO.com/aeroplan.

ENTERTAINING Yes,You Can

When stocking your bar this holiday season, remember canned beverages have many advantages—they chill faster than glass, allow for maximum variety and reduce waste in the form of leftovers. From a zero-sugar spritzer to a new Espresso Martini, here are five to add to your list.

Valley of Mother of God Gin LCBO 13397, $59.95 250

Mailroom Premium Vodka LCBO 39913, $36.95

250

Pelee Island Lola Pinot Grigio VQA LCBO 19295, 250 mL, $5.95 While not

Bask Sangria Wine Spritz LCBO 37577, 355 mL, $3.95 This refresh ing red wine spritzer gives you the sangria expe rience without any sugar. Serve with an orange wheel.

Wild Lot Maple Espresso Martini

Left Field Brewery Ice Cold Beer LCBO 43797, 473 mL, $3.50 A smooth, creamy, easy-drinking ale that will please any palate at a holiday party. Heed the label and chill well.

Cowbell Brewing Co. Black Cherry Cider LCBO 38895, 473 mL, $3.65 Made with 100 per cent Ontario fruit, this cherry-forward cider would be terrific with roast duck or pork.

Forty Creek Copper Bold Whisky LCBO 285254, $36.45 100

LCBO 45886, 250 mL, $9.95

Just pop the can into the freezer for 20 minutes, then shake and

technically a can, the small aluminum bottle holds a crisp, dry white made for pre-dinner nibbles.

pour maple sweetened

Espresso Martinis.

Aeroplan ® is a registered trademark of Aeroplan Inc., used under license. The Air Canada maple leaf logo ® is a registered trademark of Air Canada, used under license.

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IT PAYS TO BE A CARDMEMBER

Thanks to Amex Offers.

Eligible American Express® Cardmembers have access to great Amex Offers.* From dining to shopping, travelling and more, get rewarded for purchases you’re already making.

It’s simple. Register. Shop. Get Rewarded.

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*Eligible Cards will vary by Offer and are subject to change. Select Canadian American Express Cards issued by Amex Bank of Canada and Cards issued by a licensed third-party issuer (as applicable) are eligible Cards for the offer. The following Cards are not eligible: American Express Corporate Cards, American Express® Gift Cards and Prepaid Cards. Offers are subject to terms and conditions. Full program terms available at americanexpress.com/ca/en/benefits/amex-offers/amex-offers-terms.html. ®, TM: Used by Amex Bank of Canada under license from American Express.

INSIDE SCOOP

Michelle Lucas Larving “They’re stainless steel, super sharp and are handmade with function

To drum up some new gift ideas, we turned to our talented roster of contributors and asked them for the go-to food and kitchenware presents they like to give every year. GIFTING A Few of Our Favourite Things

in mind. Worth the splurge!” Ciselier Tres Claveles 8-inch Star kitchen scissors, $109, ciselier.com

Eshun Mott “Astonishingly delicious Danish candies that are chocolate with a heart of sweet licorice.” Lakrids by Bülow,

Lindsay Guscott “I live for this stuff. It really makes a sandwich, and it’s great on a charcuterie board, as well.” Chuck Hughes Spicy antipasto 375 mL, $7.99, well.ca

125 g, $14.99, flavourfull.ca

Michelle Rabin “It turns any vegetable, rice dish or eggs into a five-star meal. You don’t know how

much you need it until you try it.” Super Magic Taste Chili Crisp, $14.99, well.ca

Christopher St. Onge “Gorgeous, affordable carbon steel knives from Spain. I own several—the ebony-handled ones are beauties.” Pallarès Solsona knives, $24 to $75 each, rhubarbdesigns.com

SEASONAL SIPS Some Spike it Hot Starting with a ratio of 1 oz of spirit or liqueur to 8 oz of mix, here’s a handy guide to spiking hot beverages this winter.

COFFEE Best spirit: coffee liqueur Other add-ins: milk Garnishes: whipped cream, cinnamon

TEA Best spirit: Irish whiskey Other add-ins: honey, lemon juice Garnishes: lemon wheel, star anise

CIDER Best spirit: Calvados or other type of brandy Other add-ins: mulling spices Garnishes: apple slices, cinnamon stick

HOT CHOCOLATE Best spirit: aged rum Other add-ins: orange peel Garnishes: torched marshmallows, rolled wafer cookie

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INSIDE SCOOP

HOLIDAY HACKS Affordable Entertaining Here are three ways to save money while hosting this holiday season. Batch, Natch Eliminate the need for a bartender and save on spirits with a festive batch Pair a hearty winter soup and crusty bread with cava or Prosecco for an elegant, affordable meal. Time It Right Plan a mid-afternoon or post-dinner gathering, when drinks and snacks will suffice. —JESSICA HURAS cocktail or punch. Soup & Sparkling

ENTERTAINING Building a Better Platter To learn about composing a ’gram-worthy holiday snack platter, we asked Food & Drink food stylist and contributor Lindsay Guscott to share her best tips. 1 GLOBAL GLAM “Visit global grocery stores to find something new and exciting. My recent discoveries include Brazilian pão de queijo [cheese bread balls] and Chinese shizimo , little flatbreads baked on pebbles.” 2 FOLLOW THE RAINBOW “The easiest way to make a platter shine is playing with colour. Dried apricots, pickled red onions and vibrant green Castelvetrano olives are all tasty ways to brighten things up.” 3 SLEIGHT OF HAND “While I never make everything from scratch, it’s easy to make it look like I did. One trick is to skip boxed crackers and break oversized thin flatbreads into large, irregular pieces.” 4 IT’S GREAT TO MARINATE “A quick marination in good olive oil, herbs and spices will give a boost of colour and flavour to fresh cheeses such as feta, goat cheese and baby bocconcini.” 5 JAZZ IT UP “Give store‑bought items an upgrade by adding

your own twist. I like to stir Campari into marmalade for a burst of colour or toss kettle chips with fresh thyme and parmigiano.”

LOCAL Butter Up! These Ontario butters add rich ness and flavour to every holiday bite. —JH

ST. BRIGID’S CREAMERY Local chefs swear by this silky, deep-yellow butter made with milk from grass-fed Jersey cows. 250 g, $14.99, mamaearth.ca

LOFTY BUTTER COMPANY, COLBORNE, ONT.

Cultured for five days and churned by hand, this small-batch butter is tangy and so flavourful. 150 g, $10, loftybutter.ca

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Though a turkey dinner is a holiday classic, updating it with modern twists, new sides and a trendy stuffing brings sophistication to the table— especially when every course is paired with fabulous wine. Make it Modern

King Maui Sauvignon Blanc LCBO 36223, $17.95 A classic Sauv’ from New Zealand’s Marlborough region full of intense gooseberry, citrus and passionfruit flavours. Medium-bodied with mouth-tingling acidity and a pleas ant hint of bitterness on the finish, it’s a notably versatile food wine.

Trius Méthode Cuvé Close VQA LCBO 45728, $19.95 Crisp and fresh, Trius’s first sparkling wine using the Charmat method (used for Prosecco) is perfect as an aperitif, in cocktails or at the table. Made mostly from Sauvignon Blanc, it offers bright lemon blossom and grapefruit aromatics.

El Goru Monastrell/Syrah/ Petit Verdot

Saintly The Good Sauvignon Blanc VQA LCBO 32183, $19.95

VINTAGES ESSENTIALS 443945, $14.95 Great value for a rich, hearty, full bodied Spanish red, with ripe black fruit stepping forward. There’s spicy com plexity to be found beneath—vanilla and anise and a sound tannic back bone—but it’s the fruit you’ll remember.

A lovely dry, tangy Sauvignon Blanc made with Niagara fruit and offering citrus and gooseberry hints among the fresh, herbaceous aromatics. Beautifully balanced, it shows a sophisticated minerality in the finish.

ADVERTISING FEATURE

Match Points

Tradition without cliché! That’s the thinking behind our menu and our wine matches.

MOROCCAN-SPICED SALAD AND RADICCHIO-FENNEL SLAW

GOLDEN BEET “RAVIOLI” AND SOPPRESSATA “CANNELLONI”

Leave the Sauvignon Blanc on the table: it embraces the vegetable flavours and spices in our deliciously imaginative salads. Soak the raisins in the wine.

Sauvignon Blanc will work well with both of these gorgeous appetizers, picking up the arugula, lemon and fennel flavours and refreshing the creamy ricotta.

Beronia Reserva VINTAGES ESSENTIALS 50203, $23.95 For “big red” lovers, this mature, no-nonsense Rioja wraps black fruit, licorice and cloves around oaky spices and a sturdy acidity. It opens up with decanting and comes to life with food, revealing deep, dark layers of flavour.

APPLE CRINKLE CAKE Reinvigorate your taste buds and go for dramatic contrast by serving a fresh, fruity, uncomplicated sparkling wine with this rich, syrupy dessert.

SELF-BASTING TURKEY WITH RED WINE GRAVY Yes, roast turkey can take a big Spanish red, especially if you build a flavour-bridge

by using the same wine in the robust (and handily make‑ahead) gravy.

Find these recipes, plus a recipe for Croissant Stuffing with Leeks & Emmenthal and a roundup of some favourite potato recipes from our archives, online at LCBO.com/MakeItModern

PHOTOGRAPHY BY MAYA VISNYEI; FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY CATHERINE DOHERTY; PROP STYLING FOR PRODUCT SHOT BY STACEY SMITHERS

Get your favourite products when and where you want them! Shop LCBO.com for the holidays

Reserve the hottest products online or on the LCBO app with Same-Day Pickup, and we’ll have them ready for pickup in under 2 hours. Service available at 500+ stores.

Need it by December 23? Place your Same-Day Pickup order online by December 21, 2025.

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FLAVOURS

Mint Condition Peppermint is a flavour closely linked to the holidays—found in treats from candy canes to after-dinner chocolates and more. These seaonal desserts put new spins on the beloved staple with delicious results.

BY MICHELLE LUCAS LARVING • COCKTAIL BY ERIC VELLEND PHOTOGRAPHY BY JAMES TSE

AFTER EIGHT CHOCOLATE TART P. 162

FOOD STYLING BY LINDSAY GUSCOTT; PROP STYLING BY SHELLY SHNIER

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MINT CONDITION

Peppermint Cookie Bark

This fun twist on peppermint bark features two kinds of white choco late: a good-quality bar chopped into the base for its unbeatable flavour and white chocolate chips melted and spooned overtop for its ability to set. To roll out a rectangular slab with ease, the cookie dough is scooped out into a square grid, then rolled between layers of parchment. This helps keep the shape squared off and the process mess-free. 11/2 cups (375 mL) all-purpose flour 1/2 cup (125 mL) Dutch-processed cocoa powder 3/4 tsp (4 mL) salt 1/2 tsp (2 mL) baking soda 1 cup (250 mL) lightly packed dark brown sugar 1/4 cup (60 mL) granulated sugar 3/4 cup (175 mL) unsalted butter, at room temperature 1 large egg 1 tsp (5 mL) peppermint extract 1 tsp (5 mL) vanilla extract 1 bar (100 g) white chocolate, preferably Lindt, finely chopped 11/4 cups (310 mL) white chocolate chips 2. Sift flour, cocoa powder, salt and baking soda into a medium size bowl. Set aside. 3. Using a stand mixer fitted with paddle, beat sugars and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Stop and scrape down sides of bowl. On medium speed, add egg, pepper mint and vanilla extracts, and mix until almost combined. Stop and scrape down sides of bowl. Add flour mixture and turn on machine at medium-low speed. Mix just until dough comes together. Add Crushed candy canes or peppermints to garnish 1. Position rack in centre of oven. Preheat to 325 ° F (163 ° C).

rolled dough, still sandwiched between parchment, to a large baking sheet. Refrigerate until parchment can easily be peeled from top, about 30 minutes. 5. Peel off the top piece of parch ment and discard. Bake on centre rack until cookie sheet feels set in the middle when lightly pressed, 30 to 35 minutes. Transfer to a wire rack and cool completely. 6. Bring a small pot with 1 inch (2.5 cm) water to a boil. Add white chocolate chips to a heatproof bowl that will fit over pot. Set on top of pot, ensuring bowl doesn’t

chopped white chocolate bar and mix until combined.

touch water. Reduce heat to medium-low. Stir often, until choc olate has melted, 1 to 3 minutes. Spoon melted chocolate overtop of cookie sheet, gently swooshing to cover fully. Garnish with crushed candy canes or peppermints. Let stand until chocolate has set fully, about 2 hours. 7. Run an offset spatula gently under cookie to loosen. Break into individual pieces. (Cookies will keep in an airtight container at room temperature for up to 5 days.)

4. Lay a large piece of parch ment on work surface. Using an easy-release, 2-oz ice-cream scoop, scoop dough, with edges of scoops touching side-by-side, into three rows of three, to form a rough square. Scrape any excess dough from bowl in between scoops to fill gaps. Sandwich with a second large piece of parchment, then using a rolling pin, roll dough to approximately 1/4-inch (5-mm) thickness and approximately 10 × 14 inches (25 × 35 cm) in size. Transfer

Serves 12

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PEPPERMINT BARK EGGNOG P. 162

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Chewy Peppermint Caramels Unlike traditional caramels that require sugar caramelization as the first step, this version relies solely on the cream’s Maillard reaction to create soft and toasted notes that let the peppermint shine through. When choosing a pot, keep in mind the mixture will almost triple in volume during the cooking process so it’s important to use one that’s deep enough to accommodate that. 2 tbsp (30 mL) unsalted butter, cubed, plus more for preparing pan 11/2 tsp (7 mL) peppermint extract 1/2 tsp (2 mL) vanilla extract 21/2 cups (625 mL) granulated sugar 11/4 cups (310 mL) heavy cream 1/2 cup (125 mL) white corn syrup 1/4 cup (60 mL) water 1/2 tsp (2 mL) salt 1/2 cup (125 mL) crushed candy canes (optional) 1. Generously butter a 9-inch- (23-cm-) square baking pan. Line with a piece of parchment, over hanging edges on two opposite sides. Set on a wire rack. 2. Combine peppermint and vanilla extracts in a small ramekin. Set aside. 3. Stir sugar, cream, corn syrup, water and salt in a deep, large, heavy pot until mixture is fully com bined and no dry granules of sugar remain. Stir in 2 tbsp (30 mL) butter, then set over medium-low heat. Cook, stirring often, until butter has melted and sugar has dissolved. Fit pot with a candy thermometer, then increase heat to medium high. Bring to a full, rapid boil. Cook, without stirring, using a wet pastry brush to brush down sides of pot to dissolve any stuck-on sugar crystals, until temperature

reaches 255°F (124°C), about 10 minutes. Immediately remove from heat to a cool burner then carefully add extracts—mixture will vigorously bubble and steam upward. Stir gently with a clean, heatproof spatula, just until com bined. Remove thermometer, then immediately pour caramel into prepared pan. Be careful, making sure your hands don’t touch any of the extremely hot mixture. Do not scrape excess caramel from the sides of the pot. Cool completely, about 2 hours.

in half to make 48 caramels. (Alter natively, caramels can be cut into desired shapes.) 7. Place crushed candy canes in a shallow bowl, if using. Press tops of caramels into candy canes to adhere. Immediately wrap individual caramels in prepared parchment rectangles, twisting ends to seal. (Caramels will keep in an airtight container in a cool, dry spot for up to 1 week.)

4. When cool, refrigerate cara mel for 20 minutes to firm up for cutting. 5. Cut additional sheets of parchment into 3 × 5-inch (8 × 12-cm) rectangles for wrap ping individual candies. 6. Using parchment edges, lift caramel out of pan onto a cutting board. With a long, sharp knife, slice caramels lengthwise into six rows, then crosswise into four. Slice each rectangle lengthwise

Makes 48 caramels

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Disconnect to connect.

Good times for real.

*Must be legal drinking age.

MINT CONDITION

Peppermint Pots de Crème

These silky-smooth pots de crème are gently flavoured with pepper mint for some festive flair. When checking for doneness, look for a full-on Jell-O wobble—this will ensure they’re ultra-creamy. WHITE CHOCOLATE WHIP 1 bar (100 g) white chocolate, preferably Lindt, finely chopped 11/2 cups (375 mL) heavy cream, divided POTS DE CRÈME 12 large egg yolks (see TIP) 2/3 cup (150 mL) granulated sugar, divided 1/8 tsp (0.5 mL) salt 31/4 cups (810 mL) heavy cream 1/2 cup (125 mL) whole milk 1 vanilla bean, split lengthwise, seeds scraped out and reserved 3/4 tsp (4 mL) peppermint extract Swirly/pinwheel peppermint candies to garnish 1. For the white chocolate whip, place chocolate in a medium size heatproof bowl. In a small saucepan, bring 3/4 cup (175 mL) of cream to a full simmer over medium heat. (Watch closely so it doesn’t boil over.) Pour hot cream over chocolate and let stand for 2 minutes. Stir with a spatula until mixture is smooth and no flecks of chocolate remain. Cover surface with plastic wrap and refrigerate until chilled, at least 3 hours or up to 2 days. 2. For the pots de crème, position rack in centre of oven. Preheat to 300 ° F (149 ° C). 3. Set a fine-mesh sieve over a large pitcher or spouted measur ing cup. Boil a kettle of water. 4. Whisk egg yolks with 1/3 cup (80 mL) sugar and salt in a large heatproof bowl just until com bined—do not overmix. Set aside.

4 minutes. Spoon over chilled pots de crème. Garnish with pepper mint candies. Serve immediately.

5. Combine cream, milk, vanilla pod and seeds with remaining 1/3 cup (80 mL) sugar in a medium size saucepan. Bring to a gentle simmer over medium-high heat, stirring occasionally, 8 to 10 min utes. Slowly pour vanilla mixture into yolk mixture, whisking con stantly, until combined. Add peppermint extract, stirring gently with a spatula to dissipate bubbles. Pass through sieve to remove any lumps and vanilla pod. 6. Divide mixture evenly among eight 4-inch (10-cm) ramekins that are at least 21/2 inches (6 cm) deep. (They should be around 11/3 cups/330 mL in volume.) Cover each ramekin tightly with a snug-fitting layer of foil, ensuring foil hangs no more than 1/2 inch (1 cm) below the lip of each rame kin. Set in a roasting pan large enough to hold them.

7. Transfer to centre rack of oven, then fill roasting pan with boiling water to come halfway up sides of ramekins, about 1 inch (2.5 cm) deep. Bake until pots de crème wobble like Jell-O when gently shaken, 45 to 50 minutes. Remove from oven and let stand for 10 minutes. 8. Carefully remove pots de crème from water to a wire rack. Remove foil and let cool for 1 hour. Refrigerate until chilled completely, about 2 hours. (Pots de crème can then be cov ered and refrigerated for up to 2 days.) 9. To finish the chocolate whip, add chilled mixture and remain ing 3/4 cup (175 mL) cream to bowl of a stand mixer fitted with whisk. Whisk on medium speed until stiff and spoonable, 2 to

Serves 8

WHAT TO SERVE Fonseca White Port LCBO 276816, $19.45

White chocolate and subtle pep permint fit right in with white port’s own flavours of honey, toasted almond and pear nectar. Serve it slightly chilled.

TIP Freeze the unused egg whites individually in an ice-cube tray, then transfer to a zip-top bag. Thaw overnight in the refrigerator, then let come to room tempera ture before using in pavlovas, meringues or extra-fluffy waffles.

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SHARE THE SPIRIT

LCBO#: 143040

Hornitos ® Tequila, 40% alc./vol. ©2025 Sauza Tequila Import Company, Chicago, IL.

With 2,000 seats and Canada’s largest orchestra pit, Centre In The Square in Kitchener delivers performances nothing short of extraordinary. World-class sound, iconic shows, unforgettable nights—every performance here is a moment you’ll never forget. Paired with the region’s exceptional dining and accommodations, it’s the perfect weekend getaway. f tt bl i ht f h i t ’ll f t P i d DESTINATION LIVE ENTERTAINMENT

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GIFTING

Scotch & Shortbread

Buttery shortbread cookies and golden Scotch whisky are perfect for pairing and gifting—especially over the winter and holiday seasons.

BY CHARLENE ROOKE PHOTOGRAPHY BY ROB FIOCCA

Fruity, Golden Scotch + Orange Flower Shortbreads

WHY IT WORKS Floral and fruity notes of citrus and orchard fruit are a hallmark of classic blended and single-malt Scotches like these. They pair beautifully with cookies that carry a wisp of delicate orange-flower water. You may wish to replace the gin in the icing with a 50/50 mix of water and lemon juice for pairing with whisky. Wolfie’s Blended Scotch Whisky by Sir Rod LCBO 39828, 700 mL, $59.95 Musician Sir Rod Stewart honoured his Scottish her itage and love of a smooth dram with this blended Scotch, rich with apple pie, cinnamon bun and buttery toast notes. The Glen Grant Exploration Series No.1 LCBO 45587, $149.95 Finishing the oak-maturation period of this single-malt Scotch in casks that pre viously held rum gives it decadent tropical-fruit and brown-sugar flair.

FOOD STYLING BY CHRISTOPHER ST. ONGE; PROP STYLING BY ANDREA McCRINDLE

Hundreds of years ago, Scottish shortbread was a twice-baked hard biscuit, something akin to an Italian biscotti. The introduction of butter made it a luxuriously rich treat that was served at special occasions and on holidays, such as Scottish Hogmanay, on the eve of the New Year. Traditional shortbread has just three ingredients: butter, flour and sugar. The classic cookie is meant to be slightly crumbly or, in baker’s terms, “short,” so the buttery crumbs melt in the mouth. Shortbread has been reinvented in countless tasty variations, and here we’ve paired a handful of our Food & Drink favourites with Scotch whiskies—ideal for gifting with a batch of home-baked cookies. Many of the products featured in this story are seasonal offerings with limited inventory, so get them while you can!

Find all the cookie recipes featured in this story at LCBO.com/fdholiday25.

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