LCBO Food & Drink Autumn 2024

SEASONAL

Pressed to Impress Taste the fall bounty of Ontario orchards with fresh-pressed sweet apple cider. Its big apple flavour makes it a versatile ingredient for the kitchen and home bar.

BY MICHELE SPONAGLE ————— PHOTOGRAPHY BY STACEY BRANDFORD

SPICE IT UP

If you love the sweet and tart flavours of apples, pick up some fresh-pressed cider at your local grocery store, farmers’ market or cider maker. It’s unfiltered, which makes it opaque, in contrast to the clear, pale golden appearance of apple juice. Cider makers use a mix of local apples, each chosen for their unique characteristics. Imperfect or uglier apples are ideal for pressing into cider, a nice sustainability perk. Favourites include juicy Fuji, full-flavoured McIntosh, tart Granny Smith, mild The Sweet Side of Cider

The aroma of cider spiced

Jonagold and aromatic Honeycrisp. Cider flavour can vary between batches, depending on varietals used. Cider may be blended with other fruit, like cherries or cranberries, and carbon dioxide can be added to create bubbly versions. Many ciders are flash-pasteurized using short blasts of heat to destroy any microorganisms and improve shelf life. Store cider in the fridge and use within 2 to 3 weeks after opening. Before using, shake the container to remix any solids that may have settled.

with cinnamon warming on the stove is always a lovely welcome for guests. Try elevating this soothing sipper further by infusing it with fresh ginger, star anise, five spice powder or rose petals. Or as a quick hack, just add chai tea bags to bring on the flavour. Serve hot or cold.

FOOD STYLING BY DAVID GRENIER; PROP STYLING BY CATHERINE DOHERTY

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AUTUMN 2024 ————————