LCBO Food & Drink Summer 2016

TREND SPOTT ING

TRY AT HOME

Coconut Ginger Paleta recipe on page 156 With a creaminess from both canned coconut milk and dairy, these paletas feature a subtle spiciness from infused fresh ginger slices and option- al chunks of candied ginger. Pineapple Habanero Margarita Paleta recipe on page 156 Adjust the spiciness in these fruity, cocktail-inspired ice pops to fit your own taste— and the heat level of your habaneros, which can vary from pepper to pepper.

Seasonal Success “The quality of your ingredients is key,” says Heather Trim, who developed our paleta recipes. “The most important thing is getting fresh fruit.” Rather than sticking verbatim to recipes, she adds, experiment with flavour combinations that make the most of what’s in season, whether from the market or your own backyard.

Watermelon Lemonade Paleta recipe on page 156

These pretty pink paletas hint at tartness with fresh lemon juice. Make an adults-only version by adding limoncello.

GET CREATIVE WITH LAYERS

Flavour Inspiration Just about anything goes in a paleta—Heather has come across whole Oreo cookies frozen inside creamy ones, for example. She shares some combinations to get your creative juices flowing:

For a fun twist on single-note paletas, Heather suggests creating layered pops that incorporate two or more flavours. Her tips: ➤ Choose complementary colours, such as green (honeydew), pink (raspberry) and orange. ➤ Freeze the first layer until partially frozen— enough so that mixtures won’t meld, but not so much that sticks can’t be removed and re-inserted. ➤ Remove sticks, pour in the next mixture, re-insert sticks and return to freezer. Repeat until all lay- ers are added, freezing partially between each layer, then return to freezer and freeze until solid.

➤ Raspberry and rose water ➤ Strawberry, balsamic and pink pepper ➤ Café latte with cacao nibs

Mango and banana

➤

PORTRAIT BY ROBERTO CARUSO

30  FOOD & DRI NK SUMMER 2016