LCBO Food & Drink Holiday 2018

TWISTS  SIMPLE ADDITIONS

WhiteWine Syrup recipe on page 214 Leftover white wine is the perfect base for a syrup, as it has a fruity nature. This one uses the herbaceous and citrusy Sauvignon Blanc, but any dry white wine will work. Create your own version by using the base ratio of two parts wine to one part sugar. You’ll know the syrup is the right consistency when it coats the back of a spoon, and if you’ve reduced too far, just add a spot of water to thin it out.

With Sweet Desserts and syrups are of course a perfect match. Put a new spin on profiteroles or lemon madeleines with a dollop of crème fraîche and a delicious drizzle. Très chic! In a Cocktail

This peppery citrus syrup works beautifully in drinks with clear spirits such as vodka or gin. Replace ver- mouth with the syrup in a classic Martini and garnish with a strip of orange zest. With Savoury

White wine and fish always go well together. Try serving this piquant syrup over a piece of baked salmon or sautéed shrimps. A simple way to elevate a mid-week meal.

OTHER VARIETALS TO TRY

Viognier The stone-fruit flavours found in Viognier will work wonderfully with the flavour addi- tions of fresh ginger and star anise, making it an excellent sauce over fruit desserts or as a condiment for pork or chicken. Chardonnay The notes of apple found in Chardon- nay make it perfectly suited to adding baking spices such as nutmeg and cinnamon. Drizzle it over apple pie or roast chicken for a tasty twist. Replace the citrus zest and peppercorns in the base recipe with the following complementary ingredients for each varietal. Riesling Dry Riesling can be turned into a unique syrup destined for heavier fish dishes such as roasted salmon, halibut or cod. Try adding complementary flavours of lime zest and fresh bay leaf.

98  FOOD & DRI NK HOLIDAY 2018