LCBO Food & Drink Spring 2019

TREND SPOTT ING

RETURN TO BLENDER You’re all set to try a new cocktail recipe but then read: “Steep for 5 to 7 days.” Who has time for that? To speed up the process, bartenders are reaching for a common appliance to instantly infuse spirits and syrups: the blender. The sharp blades and whirring action release colours and flavours of herbs, spices, fruits and vegetables so efficiently that no steeping is required. Try it out in Basil-Infused Gin. First blanch 1 ⁄ 2 cup (125 mL) packed basil leaves in boiling water for a few seconds then cool in ice water. Drain, dry and blend on high with 1 cup (250 mL) gin. Pass through a fine-mesh strainer and enjoy in a verdant Tom Collins or Gin and Tonic.

Behind Bars In 2015, David Castellan of Toronto’s Soma Chocolatemaker had a eureka moment while trying to make raspberry white chocolate. Instead of milk powder, why not use fruit powder? So he freeze-dried, ground and sieved raspberries, and the resulting bar was like doing a swan dive into a pool of raspberry coulis. Since then Soma has added new flavours including mango lassi and blackcurrant with lemon shortbread. Valrhona got in on the action and now offers strawberry and passion fruit couvertures under its Inspiration line, which are used by top confectioners including Toronto’s David Chow (davidhchow.com). Soma Chocolatemaker Fruit Bars, $7.50/35 g, somachocolate.com.

NO-BRAINER First everyone went crazy for disease-fighting antioxidants. Then gut-healthy probiotics were all the rage. Now the buzz in nutrition circles is about nootropic foods, which enhance cognition and memory. The top brain food is oily fish (salmon, sardines) rich in omega-3 fatty acids, which help the brain build nerves and cells. Caffeine, in moderation, is also good for the brain, so think of your morning coffee as medicine. And circling back, antioxidants are neuro-protective, so load up on blueberries, pecans and dark chocolate.

30  FOOD & DRI NK SPRING 2019