LCBO Food and Drink Winter 2016

TREND SPOTTING BY KAT TANCOCK  •  PHOTOGRAPHY BY VINCE NOGUCHI

WHAT OUR EXPERTS ARE EATING, DRINKING AND BUYING THIS SEASON.

SWEETER CITRUS At a time of year when options for fresh fruit are “bleak,” recipe developer Deborah Reid takes solace in citrus—specifically, in her new favourite variety, Cara Cara oranges. Plump, thick-skinned, seedless and always sweet, the navel orange hybrid has rose-coloured flesh and a subtle floral flavour and can be substituted for other citrus in recipes. Use instead of lemon in curd or tarts, in a salad with Boston lettuce, avocado and a honey vinaigrette, in sorbet or in cocktails that call for orange juice, such as Mimosas. They also make the perfect eating orange, she adds. “I like them as a snack alongside Medjool dates.”

“I DON’T THINK UNTIL RECENTLY we really thought of flavour in flour,” Deborah says of her multi-grain baking recipes on page 73. “It was the blank canvas that other things flavoured. Now we spend a lot more time thinking, how can I enhance the flavour of this grain?”

FOOD & DRI NK WINTER 2016 15