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Batch of the Day Recipes

Take full advantage of the season's bounty by buying sun-ripened Ontario produce in big batches. Enjoy their freshness now and stash away the rest in the freezer or preserved in jars so you can savour their summery flavours year-round.


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Raspberry Crumble Pie

This lightly sweetened pie is all about the floral flavour of fresh raspberries with a little help from oats, hazelnuts and cardamom in the crumble topping.




Raspberry-Lemon Shrub

There’s something about the activity of berry picking that always yields way too many berries! After you’ve eaten your fill and made pie and jam, turn the rest into a shrub syrup you can enjoy in the months to come. It makes a refreshing and delicious base for drinks.

TIP
Truly ripe raspberries need to be processed (or eaten) within 2 days of picking. For any that remain—lay on a parchment-lined tray in a single layer. Freeze solid then transfer to resealable bags or containers to enjoy

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Golden Corn Crème Brûlée

Enhanced with fresh turmeric and a pinch of saffron, peak-season corn makes a delicious base for a summery crème brûlée.
 





Corn Kernels and Stock

Want to preserve peak-season corn for another day? Remove the kernels, make stock from the cobs, and freeze them together! Try this summery shortcut for fall and winter cooking.

TIP
There’s lots of flavour left on the cob after cutting off the kernels. Just run the back of a chef’s knife over cobs, pressing down lightly to release those juices into your pot of water or cream.






Beet Latkes with Labneh & Dukkah

If you’re a fan of potato latkes, these purple patties will seem deliciously familiar! Their sweet, earthy flavour shines through, and tangy labneh and spiced hazelnut dukkah make the dish extra special.





Pickled Raw Beets

Slicing beets super thin and letting them soften in salt before packing in a spiced brine is a quick way to create a condiment that’s great for amping up a cheese plate, salad or sandwich.
 
TIP
Use those beautiful beet greens! Wash well, chop the stems and sauté in a little olive oil, garlic and spice (if desired) until tender. Add chopped leaves and cook until wilted. Or use the raw chopped leaves in a hearty salad.

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