LCBO Food & Drink Autumn 2015

4 cloves garlic, peeled 1 cup (250 mL) white vinegar ¼ cup (60 mL) cider vinegar 1 cup (250 mL) water 2 tsp (10 mL) coriander seed 1 tbsp (15 mL) dill seed 1 tbsp (15 mL) salt 2 tbsp (30 mL) sugar

½ cup (125 mL) yellow mustard seeds 2 tbsp (30 mL) brown mustard seeds

1 Combine maple syrup and rye in a small saucepan over medium heat. Bring to a boil and reduce to 2 tbsp (30 mL), about 4 minutes. Remove from heat, add vinegar and salt; stir to dissolve. Cool to room temperature. 2 Combinemustard seeds in a 1-cup (250‑mL) glass jar. Pour vinegar mixture over, stir and cover; refrigerate for at least 1 week. (Mustard will initially be quite bitter, but continues to mellow as it ages, for up to 1 month.) Mustard will keep, refrigerated, indefinitely. Makes about 1 cup (250 mL)

1 Trim tops if necessary and cut carrots into 4-inch (10-cm) lengths; depending on width, cut into halves or quarters lengthwise. Cook carrots in salted boiling water for 1 min- ute; drain. Divide between 2 sterilized 2-cup (500‑mL) glass jars; place 2 cloves of garlic in each jar. Set aside. 2 Combine vinegars, water, coriander and dill seeds, salt and sugar in a medium saucepan over medium heat. Stir to dissolve salt and sugar, bring to a boil and pour over carrots in jars. Seal and refrigerate for at least 2 days (pickles will keep for 2 weeks in refrigerator). Makes 2 jars, 2 cups (500 mL) each

MAPLE WHI SKY MUSTARD CAVIAR Making a homemade, whole-grain mustard is very simple, but you’ll need to plan ahead as the mustard benefits from at least a week- long rest in the refrigerator. As with anything involving large amounts of spice, purchasing it fresh by visiting a store with high turnover is imperative here. 3 tbsp (45 mL) maple syrup

PICKLED HEIRLOOM CARROTS

Because charcuterie tends to be fatty, tart pick- les to cut through all that richness are a tradi- tional accompaniment. These colourful carrots match the colours outside on the trees. 1 lb (500 g) medium-size carrots, preferably a mix of orange, red and purple

⅓ cup (80 mL) Canadian rye whisky ⅔ cup (150 mL) apple cider vinegar 1 tsp (5 mL) salt

James Chatto presents Perfect Canadian Cheese Pairings #5 in a series

Smoke brings another dimension to frm, sharp Canadian Cheddar – a woodsy pungency that many of us fnd irresistible. There’s a sweetness to that smoke that works deliciously well with the cheese’s natural saltiness. Red wine can also offer smoky favours that come from ageing in oak. Henry

of Pelham Cabernet Merlot VQA (LCBO 504241, $14.95) is a good example – a smooth, dry, full- bodied red that tastes as intense, in its way, as the cheddar. And while those smoky effects link hands, the wine brings ripe black cherry and blackberry to the party. Try them together and turn a quiet moment into a taste epiphany.

Discover pairing and recipe ideas at allyouneedischeese.ca

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2015-07-08 10:18 PM

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