LCBO Food & Drink Summer 2018

FOOD  TWISTS

Starting with Style

BY JENNIFER M ac KENZIE  •  PHOTOGRAPHY BY ROB FIOCCA

IMPRESSIVE-LOOKING YET EASY-TO-MAKE TUILES TAKE A TURN AS SAVOURY APPETIZERS.

Curried Coconut Tuile Cones with Chicken Salad recipe on page 142

Most typically a sweet, thin, crispy, buttery wafer served with dessert, the French tuile (pronounced “tweel” or “twee,” depending on whom you ask), is traditionally made as a circle shaped into a curve to resemble a roof tile. Here we take them to the savoury side and use different moulding techniques to make curved wafers, corkscrew twists, cones and some delicate flat tuiles, too. Add fillings, toppings and garnishes and—voilà!—your appetizer repertoire will be that much more dazzling. The wafer (or simply shredded cheese as in our Parmesan Tuiles) is pliable when hot, then crispy when cooled, so spreading the batter or cheese thinly and evenly, baking the tuiles for just the right amount of time and shaping them when they’re hot does make them a little more challenging to make than a basic cookie. See page 142 for tips to master the technique.

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