Autumn 2024 Issue

Recipes from the Autumn 2024 issue of Food & Drink magazine
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7mo
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LCBO Food & Drink Magazine
Raita, the South Asian, yogurt-based sauce, is typically served as an accompaniment to a larger meal. Here, we’ve combined it with caramelized onions to make a lighter version of a classic chip dip. It’s enriched with a complex chili oil—called tadka in India— flavoured with mustard seeds and curry leaves.
This remix of pigs in a blanket takes inspiration from Korea’s long-standing love of Spam. Strips of the canned meat are glazed in soy, baked in flaky puff pastry and served with a spicy gochujang mustard. Gochujang is a fiery, deeply savoury Korean condiment that can be found at Asian grocers and an increasing number of big supermarkets.
We give chocolate chip cookies the pecan pie treatment by folding in bits of chewy caramel and toasted nuts. They’re on the larger side, but you can make smaller cookies—perfect for gifting—by halving the portion size and baking 9 to 11 minutes.

Between Friends - A modern Friendsgiving menu

6 Pins
Meet your new favourite fall burger, featuring the unlikely marriage of pumpkin spice and ground pork. The juicy patty is accessorized with warm apple compote, sautéed kale, sharp cheddar and a mustardy maple mayo. If you don’t eat pork, you can swap in ground dark turkey meat.
The warm flavours of pumpkin spice take this autumnal lunch bowl to new levels with succulent salmon, roasted sweet potatoes and peppery arugula. A seedy topping gives it crunch, and a vibrant citrus dressing makes it pop. It’s a fall sweater of a dish.
This mash-up of a pumpkin spice latte and tiramisu gives the beloved dessert all the fall feels. To save time, you could use packaged ladyfingers instead—you will need approximately 30. Instead of mascarpone, you could use two 250-g bars of softened, Philadelphia-style cream cheese.

Flavour of the Season - Pumpkin spice beyond the PSL

8 Pins
Dishes with golden meatballs, rapini and delicately sweet and salty fresh mozzarella have been popular on Italian-inspired menus for quite some time. Here, that tried-and-true combo is encased in a delicious pastry crust for a tasty, portable Pop-Tart-style lunch. The everything bagel sprinkle adds a wonderfully flavourful and textured topping.
It’s hard to resist the comfort factor of this beloved pie, but since it’s typically loaded with peas and carrots it can skew a bit boring. It doesn’t have to be that way! Simply sub in some of the season’s most delicious vegetables— kale, delicata squash and mushrooms—for a dish that surpasses everyday cooking. That said, this recipe still comes together so easily that it’s a true contender for a weeknight supper.
This take on the classic pumpkin pie has a sophisticated flavour profile, yet it’s surprisingly easy to pull together. Since everything can be mixed in a couple of bowls and you don’t need to roll out the dough, this pie is a snap to bake up.

Life of Pie - Pie 101!

4 Pins
Dark turkey meat can stand up to red wine. Lean into that by braising turkey legs in a bottle of Pinot Noir. There’s no risk of drying out anything, and you can pretty much finish it all a couple of days ahead. Serve with your favourite mash and side vegetables, or do Thanksgiving-in-a-bowl by stirring three 540-mL cans of drained and rinsed cannellini beans into the pot when you add the mushrooms.
Turkey breasts can be hard to get right when you’re cooking a whole bird, never mind the carving. Skip all the anxiety and roast a boneless half-breast with a moist, butter-enriched stuffing instead. Boneless turkey breast roasts are sold as both double breast (also known as a saddle), or a half-breast, which consists of the meat from a single side of the breastbone.
These giant meatballs are like soft, moist, individually sized meatloaves. Braising them instead of cooking them in a loaf pan nets you some gravy in the end. They can be made ahead, and are even better if you let them spend a night in the fridge. If you have a food processor, it makes easy work of chopping the bacon. Serve with the usual suspects: mashed potatoes, a green veg or a roasted one, and a salad.

Taklin' Turkey - Twists on the Thanksgiving classic

4 Pins
Pork and apples are one of those classic combos that can’t be improved on—unless, of course, you add maple syrup to the mix. Instead of parsnips, consider carrots, and sage or rosemary are good stand-ins for thyme. Since pork tenderloins are sold whole, freeze half for another dinner.
When you’re craving something spicy, here’s an easy, vegetarian sheet pan dinner of plant-based sausage, rounds of polenta, sweet peppers and fennel. If you’re a meat-eater, it’s just as delicious with an Italian or Mexican-style chorizo sausage. Our favourite vegan link is the readily available Field Roast Spicy Mexican Chipotle.
With a bag of fish fillets in your freezer, this healthy, delicious dinner can be yours in minutes. (If you want to use fresh fish, cut the roasting time in half by adding the fish at the same time as the bok choy.) For a sauce, we like VH Korean BBQ Stir-Fry Sauce, which is readily available at many supermarkets.

Solo Suppers - Dinner for One

3 Pins
This bright and colourful twist on a Bellini balances intense cranberries with a little hint of delicate elderflower for a perfectly mellow bubbly cocktail.
These gluten-free fritters, called dadinhos de tapioca, were originally created by Brazilian chef Rodrigo Oliveira. This version gets an Italian spin with generous amounts of Pecorino Romano and freshly ground black pepper. Tapioca pearls, which are made from cassava root, can be found at most Asian grocery stores—this recipe works best with the smallest you can find.
Although this drink can be made with any type of pear, the gentle sweetness of a ripened Bartlett is ideal for such a fresh and light drink.

Shaking Up Cocktail Hour - Seasonal Bellini twists with snacks to match

8 Pins
The sky’s the limit when it comes to sandwiches where vegetables play a starring role. This unexpected combination of ingredients is super satiating and jam-packed with flavours. It’s a mountain of deliciousness that’s best enjoyed with a knife and fork.
Turn this traditional sando inside out by grilling cheese on the outside then throwing pickled onions and apple slices into the filling mix. Just make sure you’re using a good nonstick pan so you don’t lose one bit of that deliciously crispy cheese.
Bring together two restaurant menu favourites—a kale Caesar and the spicy chicken sandwich—for this all-in-one, meal-size sandwich. Let everyone decide their own heat level by adding some pepperoncini to the sandwiches and serving more on the side. Short-cut tip: Skip a cooking step by using up leftover cooked turkey in place of the chicken.

Sandwich Generation - Hearty sandwiches paired with beer and cider

3 Pins
Preheat oven to 425°F (218°C). Peel and cut three small onions in half crosswise (through their equator) and place halves in 6 small ramekins. Generously season with salt and pepper, and bake for 20 to 30 minutes, until soft. Melt 1 tbsp (15 mL) butter and brush over onion tops. Bake until deeply golden, up to 40 minutes.
Slice rind off top of a Brie or Camembert wheel. Evenly sprinkle cut side of cheese with 1 to 2 tbsp white sugar. Caramelize with a culinary torch or under the broiler, for 2 to 3 minutes or until browned and bubbly. Allow brûlée to harden slightly and serve with a cheese knife for cracking.
Centre a food-safe wick (from craft stores) in a 12-oz paper cup. In a small pot over low, melt 1 cup (250 mL) butter. Stir in 1 tbsp (15 mL) dried or fine-chopped fresh herbs. Pour melted butter into cup and refrigerate until solid. Peel or cut away paper. Light wick and dip food into melted butter.

On Board - Variations on the classic charcuterie board

3 Pins
The clever idea to give beans the pizza treatment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time. Pair these with your favourite Ontario gamay!
In this fish dish tailor-made for a lighter red wine such as Pinot Noir or Gamay, thick salmon sticks are wrapped in prosciutto and wine-cooked mushrooms. A cool pesto tartar sauce flatters both fish and ham. Pre-sliced, packaged prosciutto is the perfect size for this preparation. The dish is just as good cold, so it makes a perfect picnic offering in warmer weather. Try with your fave Ontario Pinot Noir!
The Chinese family of sweet-and-sour dishes goes back millennia. The modern, Westernized version is one of the most popular takeout dishes, though some versions can be heavy on the sugar and food dye. This recipe brings some heat to the equation and swaps in mango for pineapple. Bonus: It’s a rare stir-fry that can easily be doubled—see the TIP below. Try it paired with an Ontario Riesling!

Meet Your Match - Recipes for pairing with Ontario wines

5 Pins
This recipe diverts potato peels from the green bin and transforms them into a delicious appetizer. While you can eat these spicy, cheesy nachos with your hands, they can get messy, so some people might prefer using a fork.
While there aren’t 1,000 layers of potatoes in this trendy dish, the hyperbolic name captures the outrageous deliciousness of these crispy potato cakes. It’s also known as potato pavé—pavé is the French word for “cobblestone,” which these cakes resemble. Making these is a labour-intensive, two-day project, but the end result is more than worth it.
For a change from the usual spuds-only show, this potato salad also features earthy beets, bitter radicchio and tangy feta all tied together with a lemony dressing. If you can’t find finger lings, use white or red mini potatoes, and if radicchio isn’t your thing, substitute Boston lettuce.

Hot Potatoes - Potato recipes and basics

4 Pins
“Though I grew up in Canada, thit kho tau was a staple at our table, bringing a taste of Vietnam to our home. It connects me to my heritage with its rich flavours of caramelized coconut and fish sauce, and I cherish the memories it evokes. I love enhancing it with seasonal slices of watermelon, mango or banana. Like most stews, it will continue to develop deeper flavour for days after. You could also use pork shoulder in place of belly.”
“I like to eat my burek with a fried egg on top. Last year at the restaurant, for Mother’s Day, we pan-fried it instead of baking it and served it with a fried egg and Hollandaise sauce on top. It was almost like an Eggs Benny.”
“This soup is most commonly eaten around coastal regions in Mexico, but you’ll find variations on it throughout the country. When it’s available, I like to deep-fry pieces of crab and put that on top. I think it’s enough on its own, but you can also serve it with pico de gallo and tortilla chips if you want a little extra.”

Comfort Zones - Ontario chefs share comfort food recipes

3 Pins
Beyond after-dinner sipping, icewine is also a brilliant cocktail ingredient. Here, it’s cut with vodka, stirred until bracingly cold, and served with a pair of juicy grapes. The name comes from the fact that the frozen grapes for icewine are mostly picked at night, when temperatures are coldest.
This simple yet sophisticated aperitif dates back to The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935). When served over ice with a lemon twist instead of orange, it’s called a French Kiss. If you have two brands of orange bitters in your bar, use a dash of each.
Sage, one of Indigenous culture’s sacred medicines, brings earthy and citrusy notes to this mocktail, and it’s a natural with the sweetness of butternut squash. Throw in maple syrup and a splash of lemon, and this drink is a testament to traditional Indigenous ingredients with all the fall feels. Bonus: it’s a great way to use up leftover roasted squash!

Other Recipes - More recipes from the Autumn 2024 issue!

7 Pins