LCBO Food & Drink Summer 2016

A SPLASH OF WHISKY BY VICTORIA WALSH  •  PHOTOGRAPHY BY VINCE NOGUCHI

THE PROOF IS IN THE FLAVOUR WHEN YOU COOK WITH RYE WHISKY.

Homegrown Canadian rye whisky is gaining cachet with locavores and aficionados, who champion its wide array of complex, palate-pleasing flavours. Think toasty rye bread, caramel and warming spices like clove, cinnamon and ginger. In the home kitchen, rye’s profound fla- vours stand up well, allowing its potent taste to shine through in dishes. For this portobello burger, whisky is simmered with demerara sugar until it reaches a syrupy consistency. This sauce’s viscosity is excellent for glazing meaty mushrooms for a superior sandwich. When choosing a cheese to top these burgers, select one with robust, pungent and even earthy mushroomy or barnyard flavours, such as Camembert or Monte Enebro. Both of these cheeses are prime for this match, especially at room tem- perature in their ripe, runny, oozy state. Choose any that traditionally pair well with a sweet tipple—in this case the cheese is offset by the succulent whisky glaze.     Canadian Club 100% Rye ( LCBO 390583, $27.95) showcases oak, toasted grain and spiced charac- teristics. It’s an affordable and intensely flavoured pure rye whisky—both qualities that make it decidedly kitchen-friendly. Other dynamic Canadian rye whiskies to enjoy in the form of barbecue glazy-goodness are the trending, award-winning Crown Royal Northern Harvest Rye ( LCBO 434092, $34.95) and fruity, almost toffee-tasting Stalk & Barrel 100% Rye Whisky ( LCBO 415810, $69.95). And bonus: each of these whiskies stirs up into a stellar Manhattan or Old Fashioned, perfect alongside this summery burger.

WHISKY- GLAZED PORTOBELLO BURGERS recipe on page 153

FOOD & DRI NK SUMMER 2016 17