LCBO Food & Drink Autumn 2015

TREND SPOTTING BY KAT TANCOCK  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT OUR EXPERTS ARE EATING, DRINKING AND BUYING THIS SEASON.

ALTERNATIVE SWEETENERS

Whether in baked goods or beverages, we’re drawn to sweetness—but there are many more options than white or brown, says writer Julia Aitken. A big fan of co- conut sugar, a granular product made of coconut sap, she has also experimented with date sugar (powdered dehydrated dates) and maple sugar (made from maple sap boiled longer than for syrup) and val- ues all three for their rich flavours. Date sugar, which doesn’t dissolve, is best used in recipes such as banana bread where the sugar and fat aren’t creamed, or sprinkled on plain yogurt. Coconut sugar shines atop crème brûlée, she adds, while maple sugar elevates plain shortbread or milky coffee drinks. Find them at health food stores or upscale supermarkets.

A LONGTIME FOOD WRITER, Julia gathers ideas from just about everywhere. “Most of all I like talk- ing to people,” she says. “I got a great pickle recipe years ago from a tow-truck driver.”

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