LCBO Food & Drink Spring 2018

TREND SPOTT ING

TEA FROM COFFEE Before coffee finds its way into your cup, it starts off as a pair of beans inside a red, cherry-like fruit. In the past the outer skins of this fruit were usually discarded, but following a Yemenite tradition they are now being dried and steeped in hot water to make cascara tea . Tasting of rose hips, red

MERMAID TOAST

currants and raisins, it does have a little buzz—roughly one quarter the ca eine of an equivalent volume of brewed coffee. Many premium roasters in Canada carry cascara including 49th Parallel (49thco ee.com), Phil & Sebastian (philsebastian.com), and Pilot Co ee Roasters (pilotco eeroasters.com).

BANANA TOAST

SWEET POTATO TOAST

pizza for breakfast

While few people crave pepperoni pizza for breakfast, manakish (a.k.a. manakeesh) is a Middle Eastern flatbread typically eaten in the early part of the day. Especially popular in Lebanon and Syria, it’s traditionally topped with a paste of olive oil and za’atar, a spice blend made from sumac, dried herbs and sesame seeds. Other versions have plain cheese or minced lamb. You can find manakish at many Middle Eastern bakeries, or try it at home using our Manakish with Cheese and Za’atar , recipe on page 93.

Look out avocado, here are the contenders for the next trendy toast. AVOCADO TOAST the next ➤ Created by food stylist Adeline Waugh, mermaid toast is made by swirling natural colouring agents such as beet juice and blueberry powder into cream cheese. It is genuinely too pretty to eat. ➤ The beloved banana seems most likely to steal avocado’s crown as it’s already a breakfast staple and delicious with nut butters, chocolate spreads, jams and honey. ➤ A gluten-free option, thin slices of cooked sweet potato are reheated in a toaster then topped with everything from scrambled eggs to black beans, and, yes, avocado.

FOOD & DRI NK SPRING