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PLANTSGIVING Roasted Cauliflower with
FUSION COMFORTS Gochujang Bolognese. . . . . . . . .......123 Chicken Adobo-au-Vin . . . . . . . .......123 Guinness & Oyster Sauce Pot Roast . . . 124 FALL FOR PASTA Red Wine Pasta. . . . . . . . . . . ..........124 Butternut Squash Pilsner Mac & Cheese. . . . . . . . . . . ........... 125 Bloody Mary Minestrone. . . . . . . ......125 DINNERTIME SNACK HACKS Sour Cream & Onion Potato Chip Frittata. . . . . . . . . ........125 Instant Ramen Mushroom Carbonara. 126 Buttered Popcorn Risotto. . . . . . ...... 127
Hard Cider Gravy. . . . . . . . . . .......... 115 Beer Pretzel Stuffing . . . . . . . . ......... 116 SPOOKY BITES Spinach & Artichoke Dip Crypt. . . . ..... 117 Witch’s Hat Cheeseball . . . . . . . . . . . . . . 117 Buffalo Chicken Boneyard . . . . . . ...... 118 Peek-a-BOO!. . . . . . . . . . . . ............ 119 Halloweenies. . . . . . . . . . . . ............ 119 SWEET ROOTS Parsnip Loaf Cake with Brown Butter Cream Cheese Frosting & Brandy Snaps. . . . . . . . . . . ..........120 Sweet Potato Cookies with RumChata Frosting. . . . . . . . . ........120 Beet Brownie & Cointreau Cheesecake Swirl Bars. . . . . . . . ........ 121 Carrot Hazelnut Crumb Cake with Red Wine Poached Pears . . . . ....122
Red Wine & Onion Gravy. . . . . . . ...... 110 Green Bean Casserole . . . . . . . . ....... 110 Apple, Walnut & Smoked Tofu Stuffing. . . . . . . . . . . . ............ 111 Stuffed Acorn Squash . . . . . . . . ........ 111 TURKEY 3 WAYS Asian Whole Turkey with Orange Five-Spice Soy. . . . . . . . . . . . . ............ 112 Turkey Wellington. . . . . . . . . . .......... 112 Turkey Legs with Onion Redcurrant Jus & Mashed Potatoes. . . . . . . ........ 113 SPIRITED SIDES Fall Medley Salad with Bourbon Vinaigrette . . . . . . . . ......... 115 White Wine Mashed Potatoes with Brown Butter Maple Bacon Sauce. . . ... 115
taste Test Kitchen
We want to hear from you! Recreate a recipe from taste at home for a chance to have it featured in an upcoming issue! Send an email with the following information to taste.magazine@bcliquorstores.com: 1. Your full name and where you are from 2. A high-resolution photograph of your masterpiece 3. The title of the recipe and issue it was published in Only one photo will be chosen per issue. Good luck and get cooking!
Thank you to Linda Anderson from Calgary, Alberta, for their recreation of the Spiced Rum Bundt Cake from Fall 2023.
PAIRS WITH KAMORA COFFEE LIQUEUR Mexico $21.99 129411
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