LCBO Food and Drink Holiday 2016

THE SPICE when possible. A rasp or micro-plane is perfect for grating whole nutmeg. A coffee grinder does wonders for things like cinnamon and cloves, as well as many whole spices used in the savoury kitchen. (Just be sure to have a separate grinder for your coffee beans.) The fol- lowing recipes call for the spices you’re likely to have on hand, and then venture into the more unusual, such as Saigon cinnamon, cardamom and a chai blend. In addition to the delicious flavours of all these desserts, the aromas emanating from your kitchen will be most alluring. route Fill the kitchen with the scents of spiced desserts— their complex flavours are just the thing for mature palates that want just a little hit of sweetness after a big meal. BY JOANNE YOLLES PHOTOGRAPHY BY JAMES TSE SURELY EVERY baker’s pantry includes a variety of spices. If not, we would have “buns,” but no “cinnamon buns.” And what about ginger? Somehow “bread” just doesn’t have the same ring as “ginger- bread.” And then there’s “pumpkin pie.” Still “pumpkin pie” but lacking that nu- anced flavour we’ve come to adore. Spices, from the familiar to the more exotic, can change a simple recipe into something more complex and intriguing.    A little can go a long way if pur- chased in small quantities, stored in a cool dark place, and freshly ground

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