LCBO Food & Drink Early Summer 2019

TREND SPOTT ING

WHERE THERE’S SMOKE If you don’t want to spend hours standing over a smoker, there are quicker and easier ways to naturally boost the smoky flavour in grilled foods. They include:

SMOKED BLACK PEPPER­ CORNS

SPANISH SMOKED PAPRIKA

CHIPOTLE CHILI POWDER

PEQUIN CHILI POWDER

SMOKED SEA SALT

New Rims

Here are some fresh twists on your favourite cocktail rimmers.

Caesar smoked sea salt + kelp granules + wasabi powder

Margarita pink Himalayan sea salt + chipotle chili pepper + dried lime zest

fruit on fire While most people prefer their fresh fruit straight up, some cultures like to turn up the heat. In Thailand, for example, sliced mangoes dipped into a fiery mixture of dried Thai chillies, rock sugar and salt is a popular street snack. And, in Mexico, the love of spiced fruit has spawned a seasoning called Tajín made from dried hot peppers, dehydrated lime juice and salt. Look to these countries for inspiration the next time you want to take a fruit salad from simple to sensational.

Sidecar fine cane sugar + ground cinnamon + dried orange zest

(To make dried citrus zest, finely grate zest with a rasp onto a baking tray and dry overnight.)

spice rules

BUYING: The gen­ eral rule is to buy dried herbs and ground spices in bulk and only what you are going to use within 2 years. Whole spices such as cinna­ mon sticks will stay fresh for about 4 years.

GRINDING: Grinding your own spices makes a world of difference in terms of freshness and flavour. Grind spices such as cumin seed, coriander seed and cloves in batch­ es, and for nutmeg, grate as needed on a rasp.

STORING: Store spices in airtight containers (preferably glass) in a cool, dark place like a cupboard or drawer away from any heat source. In other words, it’s time to retire that spice carousel on the counter.

Still working on that jar of paprika bought when Mulroney was Prime Minister? Then your spice rack needs a makeover. Here’s how.

26  FOOD & DRI NK EARLY SUMMER 2019