LCBO Food & Drink Autumn 2019

INSIDE SCOOP

Queen Bean Stephanie Duong, co-owner of Toronto’s Roselle Desserts (roselleto.com), dishes on what types of vanilla she uses at her celebrated patisserie and throws in a few tips on getting the most out of the pricey pods.

’Shroom service

Used to make medicinal tea and extract, chaga mush- rooms have many purported health benefits. We talked to Blair Kovacs of Annanda Chaga (annandachaga.com), based in Sault Ste. Marie, to learn more about this fabulous fungus. What exactly is a chaga mushroom? “Chaga is a tree rot fungus with a black, burnt-like coating that grows mostly on birch trees north of the 40th parallel.” Howdo you harvest it? “It must be harvested cleanly leaving a few inches behind so that the wood remains sealed. Conks smaller than a grapefruit should be left behind so they can continue to grow.” What is the history of chaga in Canada? “It has been used for centuries by indigenous Obijway and Chipewyan cultures in ceremonies and rituals for physical, emotional and spiritual healing.” What does chaga tea taste like? “Chaga from birch trees surprisingly does not taste like mushroom at all: it’s mild and earthy with notes of sweet birch and maple syrup.”

Nielsen-Massey Vanilla Bean Paste

Whole Bourbon Vanilla Beans “Harvested from Bourbon Island (now called Reunion Island) in Madagascar, these beans have a sweet, creamy and deeply rich flavour. They are wonderful in custards and creams, and they hold their flavour well in baked goods. We also use them in our much-loved cannelés.” PC Black Label Madagascar Vanilla Beans, two for $9.99, loblaws.ca

Homemade Vanilla Extract andPowder “Given the outrageous price of vanilla, we give spent beans a second life in homemade extract and powder. There is so much flavour left! For the extract, place some pods in a jar with vodka. Seal and leave in a cool, dry place for a few weeks. For the powder, dry them out then pulverize into a powder in a spice grinder. Add
 a few teaspoons to cookie dough.”

“Vanilla paste is a happy med­ ium between using whole beans and extract. We love the paste from Nielsen-Massey, which is thick and thoroughly speckled with distinctive seeds. We use it to make poaching liquid for late summer stone fruit or apples

and pears.” 4 oz, $30.95, vanillafoodcompany.ca

What to serve a vegetarian at Thanksgiving

Catering to vegetarians at Thanksgiving dinner is far less intimidating than you might think. It’s fall, after all, and there are a number of seasonal vegetarian mains that can easily double as a hearty side dish for turkey. Try our Stuffed Acorn Squash (recipe at foodanddrink.ca), sweet edible bowls filled with an autumnal melange of dried fruit, nuts and multi-grain bread. Topped with a gooey layer of cheddar, it’s a winner for everyone.

PORTRAIT OF STEPHANIE DUONG: MATTHEW MACHANDA: CHAGA PHOTO BY ISTOCK.COM/NORDICMOONLIGHT

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AUTUMN 2019 FOOD & DRINK