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Fall | 2013
CONTENTS
occasions Occasions is a premier food and drink magazine published by Transcontinental Media
Food & Drinks Editor: Mark DeWolf Food Stylist & Props: Mark DeWolf Photography: Perry Jackson Art Director: john eaton Advertising Coordination: Bonnie Marchand Contributing Writer: Mark DeWolf Sales Manager: Sue Kosloski Account Executives: John Eagles, Mark DeWolf Group Publisher, Transcontinental: Fred Fiander
Themed Celebration
Grape Expectations
Published By
Copyright 2013 by Transcontinental Media Inc. All rights reserved. Reproduction of any article, photograph or artwork without expressed written permission from the publisher is strictly prohibited. Materials submitted for consideration should be accompanied by a self-addressed stamped envelope. The publisher cannot accept responsibility for unsolicited materials. 211 Horseshoe Drive Halifax, Nova Scotia, B3S 0B9 Tel: 902.421-5888 Fax: 902.425.8118 occasions@holidaymedia.ca www.tc.tc Disclaimer Occasions Magazine makes no warranties of any kind, written or implied, regarding the contents of this magazine and expressly disclaims any warranty regarding the accuracy or reliability of information contained herein. Occasions Magazine further disclaims any responsibility for injuries or death incurred by any person or persons engaging in these activities. The views contained in this magazine are those of the writers and advertisers; they do not necessarily reflect the views of Occasions Magazine and its publisher, Transcontinental Specialty Publications (Atlantic Division).
Mixology
Inside Welcome Drink of the Season Themed Celebration Grape Expectations Mixology Beer Basics 4 Fabulous Pairings Last Bite
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On the Cover On the Cover This issue focuses on our love of all things Italian. We’ve revved up our Vespas, and put together a whirlwind tour of our favourite Euro destination.The tour kicks off with our Themed Celebration feature on page 8.
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WELCOME
WELCOME | The Fall Issue
“Fall” in love with
Autumn Viva Italia!
Pasta Perfecto
This edition has a special meaning for me. When not writing articles or working on photography for Occasions, I can usually be found leading epicurean adventure tours in Italy. This edition’s theme gave me an opportunity to share some insight into the food and wine of Italy, based on simple preparations that capture the essence and flavours of the ingredients. Discover recipes for Italian cuisine in our Themed Celebration feature on page 8 and a food lover’s guide to the wines of Italy in Grape Expectations feature on page 16.
Tired of takeout for midweek dining? Occasions’ feature writer Michelle Hooten, has created four easy-to-prepare pasta recipes that require little work and focus on simple ingredients found at your local Superstore. Find the recipes in our Fabulous 4 feature on page 28.
Whisk Me Up a Cocktail As the warm days of summer fade into the cool evenings of autumn we’re replacing the blender with a cocktail shaker; mixing warming cocktails that feature whiskies from around the world. The rich flavours of classic whiskies lend spicy flavours to cocktails. One of our favourites is the Smoky Martini, featuring a Single Malt Scotch Whisky from Islay. Find this recipe and more in our Mixology feature on page 20.
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Hop to It If you can’t distinguish a hallertauer from a fuggles, or even known what either is for that matter, not to worry. Beer expert and certified sommelier, Craig Pinhey, unravels the mystery of what flavours and characteristics specific hop varieties contribute to your favourite beer. Many breweries are listing the hop varieties on their back label and some are even acknowledging them on the front of their bottle. It’s time to hop to it and learn the language of hops. Finds Craig’s article in our Beer Basics feature on page 24.
NEW
GREAT WINES FROM THE GREAT ONE
DRINK OF THE SEASON | Fall
A FALL OF
Flavour WHISKY WARM-ME-UP Serves 4 Ingredients 2 cups apple cider 6 sprigs rosemary 2 tbsp sugar ½ cup Canadian whisky 4 twists orange Directions 1. Place the cider, rosemary and sugar in a pot and warm over medium-heat. 2. When the sugar has dissolved add the whisky. 3. Strain the warm liquid into heat proof mugs and garnish with the remaining rosemary sprigs and twists of orange.
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Bodaciously smooth
Please drink responsibly.
SMOOTHACIOUS
FOOD | Themed Celebration
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Occasions Fall 2013
FOOD | Themed Celebration
THE
Assaggini
MENU Despite the globalization of food and the proliferation of fast food, Italians have largely stayed true to their dining traditions. Few cultures show as much respect for raw ingredients as Italians do. Which village grows the best tomatoes or what farmer in the neighbouring town raises the best cattle is engrained knowledge for most Italians. There is simply no need to champion a 100-kilometer diet in Italy as most Italians feast on ingredients from a much smaller radius. Respect for ingredients is critical to Italian cuisine. While the French can be admired for their perfection of technique, Italians should be praised for their respect of ingredients. Great wine can’t be made from anything but great grapes and similarly great food can only be made from flavourful and fresh ingredients. Our menu has been inspired by the diverse regions that make up Italy’s rich culinary tapestry. Our menu features the earthy, rusticity of Sicilian cuisine, the vibrant flavours of Campania, a classic Tuscan pasta, the bold richness of Piedmontese cuisine and the unique character of Northern Italian cuisine. As for the best wine pairings for each course, we recommended serving a wine from the region of the dish. This is one food and wine pairing rule that will never go out of style.
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FOOD | Themed Celebration
THE
Sicily
Assaggini MENU
Sicilian Style Caponata Serves 4-6 Pair with a Sicilian white such as Cataratto or Grillo Ingredients 2 lb Japanese eggplants, chopped ⅓ cup Extra Virgin Olive Oil 1 large onion, peeled, chopped 1 clove garlic, minced 1 bunch celery, chopped 4 plum tomatoes, peeled, seeded, diced ¾ cup green olives, pitted, sliced 1 125-ml jar capers 2 tbsp red wine vinegar Parsley for garnish 1 loaf rustic Italian bread, sliced, toasted 1 lb white fish such as cod, cooked, cubed
Directions 1. Slice the eggplant and place in a colander. Liberally salt the eggplant and set aside for an hour. 2. Rinse the eggplant with cold water and pat dry with paper towels. 3. Place a sauté pan over medium heat and add 1/6 cup of olive oil. 4. Sauté the eggplant until soft; reserve. 5. Place a large sauté pan over medium-low heat; add the remaining olive oil and the onion. Sauté until the onion is soft. 6. Add the garlic and continue to sauté until the garlic is fragrant; approximately 30 seconds. 7. Add the celery and sauté for a further 5-7 minutes. 8. Add the reserved eggplant and tomatoes and sauté for another 4-5 minutes. 9. Add the green olives, capers (including a tablespoon of the caper juice) and red wine vinegar; stir. Sicilian Style Caponata 10
Occasions Fall 2013
Roasted Spring Vegetables
FOOD | Themed Celebration
Caprese Salad 10. Remove from pan and place in a bowl. Let stand for an hour before serving to let the flavours incorporate. 11. Garnish with a few sprigs of parsley and serve accompanied with slices of toasted bread and cubes of white fish.
Campania Caprese Salad Serves 6 Pair with a Campania white wine such as Falanghina or lighter style of Fiano
Editor’s Tip: This classic salad is named after the island of Capri, located off the coast of Naples in Campania. We’ve topped ours with some red onion to give it a little extra colour and crunch but if you want to serve a more classic variation, omit the red onion.
Ingredients Editor’s Note: We’ve opted to serve our version of Caponata as an appetizer but it also could be served as a topping for a firm white fish, such as as halibut; or chicken. Be sure to set out lots of good extra virgin olive oil to accompany this dish. Top quality olive oil can be as complex as a great wine. Some of the best Sicilian olive oils have a pronounced peppery finish. Be sure to buy Extra Virgin Olive Oil as lesser qualities are often blends of olive oil and other oils. We’ve used Japanese eggplant in our version, because we like the mild, sweet flavour and the colour, but a more traditional variation would use a classic European eggplant.
6 vine ripened tomatoes, sliced 1 340 g mozzarella ball, torn 1 ½ cups basil, torn ¼ cup Extra Virgin Olive Oil ⅙ cup balsamic vinegar ½ small red onion, thinly sliced Sea salt & cracked pepper to taste
Directions 1. Place the sliced tomatoes and mozzarella in a bowl. 2. Add the olive oil and balsamic vinegar; gently toss. 3. Top with basil and red onion. 4. Season with sea salt and cracked pepper.
Tuscany Parpadelle al Ragu Serves 6-8 Pair with a fresh, cherry flavoured Tuscan red wine such as a basic Chianti or Sangiovese dominant Chianti Classico. Avoid Chianti Classico Riserva or Chiantis with too much Cabernet inclusion as this will overwhelm the pasta. A great option is Barone Ricasoli’s Castello di Brolio Chianti Classico. Ingredients 4 tbsp olive oil 1 onion, chopped 1 celery stalk, sliced
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FOOD | Themed Celebration 1 carrot, peeled, chopped ⅙ cup milk ¼ lb lean ground beef ¼ lb ground pork ¼ lb ground lamb 1 12-oz can tomato paste 2 tbsp water Grated Pecorino or Parmesan (Parmigiano Reggiano preferred) 250 g Parpadelle
Parpadelle al Ragu
Directions 1. Place a pan over low heat; add the olive oil. 2. Add the onions, celery and carrot and sauté until soft. 3. Add the milk and let simmer for 2-3 minutes. 4. Add the ground meat and brown. Stir with a wooden spoon to break up the meat. 5. Drain excess oil. 6. Add the tomato paste and water and simmer over low heat for 2 hours. 7. Remove the sauce from the heat and let cool. 8. Cook pasta according to manufacturer’s instructions. 9. Toss the pasta. Editor’s Note: Parpadelle is a wide, ribbon-like pasta which is popular in Tuscany. It is often served with a thick ragu style sauce. Italians utilize different pasta depending on the sauce. Parpadelle with its rough texture and wide noodle is well suited to rich meat sauces while more delicate thinner pasta such as spaghettini are better suited to lighter sauces. Italians don’t overwhelm their sauces with herbs and spices. If you want to add a little more flavour to our sauce, simply add some chopped fresh herbs just before serving.
Brasato al Barbera 12
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FOOD | Themed Celebration Brasato al Barbera Serves 6-8 Pair with a full flavoured Barbera, a Nebbiolo D’Alba or modern style Barolo or Barbaresco. Ingredients 2 lb beef top round roast 1 bottle Barbera 2 celery stalks, chopped 2 carrots, chopped 2 onions, chopped 2 sprigs rosemary 2 bay leaves Sea salt & cracked pepper 3 tbsp olive oil 5 tbsp butter
Directions 1. Tie the meat and place in a large container. 2. Add the Barbera, celery, carrots, onion, rosemary and bay leaves. Let the beef marinate overnight. 3. Drain the marinade, and reserve. 4. Pat the beef dry with paper towels. 5. Add 3 tablespoons of butter and the olive oil to a large deep pan. Place over high heat. 6. When the butter is melted and begins to brown, add the beef. Brown the beef on all sides. 7. Add the reserved marinade to the pot. Bring the liquid to quick boil then reduce the temperature medium-low heat. 8. Let the beef simmer for at least 2 hours. 9. Remove the beef from the pot. Let rest for 15-20 minutes before slicing. 10. While the beef is resting; strain the braising liquid into a pot and place over medium-high heat. Add the remaining butter and reduce the sauce. 11. When ready to serve pour the sauce on the meat and slice.
Ricotta Cake with Amaretto Apricots Editor’s Tip: Traditionally this dish would be made with Barolo as opposed to Barbera but I think our version is no less flavourful. I recommend serving this dish with a creamy polenta.
Alto Adige Ricotta Cake with Amaretto Apricots Serves 6-8 Pair with an off-dry Prosecco. Ingredients 7 tbsp unsalted butter 10 apricots, pits removed, quartered ¾ cup Amaretto 4 eggs ½ cup + 2 tbsp sugar 1 ½ cups ricotta 2 tsp lemon zest ½ cup sunflower oil ¾ cup milk 2 ½ cups flour, sifted 1 tbsp baking powder, sifted Icing sugar for garnish Mint for garnish
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Directions 1. Preheat oven to 350 F˚ . 2. Combine the apricots and Amaretto in deep sauté pan. Bring to a boil and then turn off the heat. Let the apricots simmer in the alcohol. 3. Grease a bundt pan with 2 tablespoons of the butter. 4. Make the filling by whisking together the eggs and sugar until smooth. 5. Add the ricotta, lemon zest, oil and milk; mix thoroughly. 6. Add the flour and baking powder; mix thoroughly. 7. Remove the apricots from the Amaretto and place in the bundt pan. 8. Fill the bundt pan with the batter. 9. Place the pan in the oven and bake for 40 minutes. 10. Remove the cake from the oven and let cool. 11. Place a serving dish over the pan and flip. 12. Sprinkle icing sugar over top and garnish with fresh mint. 13
FOOD | Themed Celebration
Super Italian Side Dishes Roasted Peppers Serves 6-8 Ingredients
Roasted Peppers
Fennel & Lemon
1 red pepper 1 green bell pepper 1 yellow bell pepper 2 cloves garlic 4 tbsp olive oil Salt & pepper to taste
Directions 1. Preheat oven to 400 FËš . 2. Place the peppers and garlic in a small roasting pan and drizzle with half of the olive oil. 3. Roast for 20-25 minutes or until peppers begin to char; turn the peppers once during the roasting process. 4. Remove the peppers from the oven and discard the garlic. 5. Let the peppers cool and then remove the skins. 7. Slice the peppers and drizzle with remaining olive oil. 8 Season to taste with salt and pepper.
Fennel & Lemon Serves 6-8 Ingredients 1 bulb fennel, rough end removed, cored, fronds removed 3 tbsp extra virgin olive oil Juice of 1 lemon Salt & pepper to taste
Creamy Polenta 14
Occasions Fall 2013
Directions 1. Remove the rough end of the fennel and the fronds. Remove any dark outer leaves and discard. 2. Next slice the fennel in half lengthwise and remove the core. 3. Cut the fennel into small strips, lengthwise. 4. Place the fennel into a bowl and then add the olive oil and lemon juice; toss.
Creamy Polenta Serves 6-8 Ingredients 7 cups salted water or vegetable stock 3 cups polenta flour (ground cornmeal) ½ cup grated Parmesan (Parmigiano Reggiano preferred)
Directions 1. Bring six cups of salted water to a boil. Place the other cup of salted water in another pot and bring to a boil. 2. Very slowly whisk in the polenta flour. Add only a few tablespoons at a time. This process will take up to 45 minutes to complete. 3. Add reserved salted water if the polenta becomes too thick. 4. Add the grated Parmesan and serve.
“ We’re so smooth you can almost taste it.”
“Actually, they can.”
It takes confidence to go unoaked. Join us on
Please drink responsibly.
Confidence comes naturally when you’re this smooth, and of course, crisp and refreshing. That’s what you get with fruit-forward flavours unmasked by oak. Try our complete line-up of unoaked wines.
GRAPE EXPECTATIONS | Italian Wines
I Italia A Food Lover’s Guide to the Wines of Italy
The notion of drinking wine without food is a concept that's lost on many Italians. Wine is simply part of the dining experience and, not surprisingly, the wines of Italy have been fashioned to partner with food. While it’s been said that Italy is made up of a thousand different wine regions, each with its own myriad grape varieties and styles, there is one truth to understanding the wines of ‘the boot’ that goes beyond the pages of any textbook. The wines of a region reflect the food of that region. Let’s take a south to north approach to understanding Italy’s wines through the dining experience.
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GRAPE EXPECTATIONS | Italian Wines
South: Southern Italy, including the island of Sicily, is by most accounts poorer than its central and northern neighbours, although those who have ventured only to Campania’s popular Amalfi Coast and the small island of Capri, off its shores, might disagree. In general, the cuisine of the south is based on fresh, simply prepared dishes with varying amounts of seafood, vegetables or meat, depending on the particular region the dish originates from. Puglia
Campania
Sicily
Cuisine Style
Rustic and comforting, with simple but flavourful dishes
Fresh and elegant, with fresh seafood, salads and olive oil-based pasta featuring prominently. Also home to classic, thin-crust, Napoli-style pizza.
Diverse, with exotic influences, thanks to its rich cultural history which includes Arabic and Greek influences.
A Few Classic Ingredients
Tomatoes, fennel, eggplant, peppers, lamb
Marzano tomatoes, fresh mozzarella, basil, oregano, lemons, olive oil, seafood such as squid and octopus to name just a couple.
Extra virgin olive oil, tomatoes, capers, eggplant, a wealth of seafood including swordfish, ricotta
Wines to Pair the Cuisine with:
Negroamaro – Mediumbodied rustic and slightly earthy reds often packaged under the Salice Salentino appellation. A great match to hearty Italian-inspired vegetarian fare.
Falanghina – An ancient grape variety that produces wine with fresh aromas (apple, pear) and a crisp palate. A sensational match to fresh seafood or a Caprese salad.
Ansonica (aka Inzolia) – Lively, fresh and moderately aromatic white wines with a distinctive nutty aroma, typically made in a dry style. A great match to seafood and appetizers such as Caponata (recipe pg 10).
Primitivo - This grape known for making boldly fruity and mildly spicy red wines is similar to its genetic relation, Zinfandel.
Aglianico – One of Italy’s best grapes. It produces hearty, complex very full-bodied red wines with spice, dark fruit and gamey flavours. Usually boasts very dry finishes. A must with lamb or game.
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Nero D’Avola: Italy’s answer to Shiraz. Medium to full-bodied red wines with rich fruit flavours and pleasant spiciness. A good match to meat dishes seasoned with exotic spices.
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GRAPE EXPECTATIONS | Italian Wines
Central: Central Italy covers Lazio (home to Rome), Umbria, Tuscany, Marche and Abruzzi. The most famous of these provinces, at least in wine terms is Tuscany. Yet despite Tuscany’s renown as one of the world’s most esteemed wine regions, its cuisine is relatively simple. Umbria’s cuisine shares similar flavours to Tuscany, while in the Marches the cuisine style is divided between the rich, rustic and heavily meat based cuisine of the inland mountainous region and seafood which features prominently on the coast. Lazio is better known for its food than its wine, although this is changing. Emilia-Romagna is arguably Italy’s food capital Tuscany & Umbria
Marche & Abruzzi
Lazio
Cuisine Style
Simple and Honest – Tuscan cuisinehas its origins in peasant cuisine. Hearty vegetables play an important role, as in its most famous soup, Ribollita. Pasta is also important, and ragu sauces feature prominently. Game dishes become increasingly important here, as does the local beef. Umbria’s cuisine is very similar.
Rich and Meaty – On the coast of Marche and Abruzzi, fresh seafood is the order of the day, while the inland region’s cuisine is rich and rustic. Chicken and pork dishes, including a number of cured meats, feature prominently.
Rustic and Bold – Home to some fertile soils which provide a wealth of vegetables. The cuisine is rich, especially chicken and beef dishes (many made from lesser-used cuts). Pasta is also important. Lazio is also home to Carbonata and Arrabiata
A Few Classic Ingredients
Tomatoes, Pecorino cheese, pasta such as Pici and Pappardelle, fresh vegetables, beef (Chianinna cattle), rosemary, rabbit, duck, pheasant, deer and wild boar.
Chicken, pork, cured pork, seafood, mushrooms
Beef, pork, chicken, pepperoncini
Wines to Pair the Cuisine with:
Chianti Classico – Medium to full-bodied reds with floral, cherry, leather and herb aromas and flavours. Defined by their vibrant, food friendly acidity and ample but fine tannins. Perfect with pasta and ragu sauce.
Verdicchio – Very fresh styles of white wine with subtle aromas and flavours. A great match to simple seafood.
Velletri - The reds from Lazio’s Velletri wine region are made of Sangiovese and a mix of indigenous grape varieties, often with a little Merlot in the mix. Rarely contemplative but good partners to simple, peasant cuisine.
Super Tuscans – Super Tuscans can be made from widely different blends. Those with richer Cabernet Sauvignon components can be quite dry. These versions pair perfectly with grilled beef. 18
Montepulicano D’Abruzzo – Medium to full-bodied reds with ample fruit flavours and soft, easy to drink textures. Top wines can be quite dry and powerful. Enjoy with rustic meat dishes.
Occasions Fall 2013
GRAPE EXPECTATIONS | Italian Wines
North: It’s hard to define Northern Italian cuisine as a singular style, as variation exists within this broad area. Piedmontese cuisine is distinctly different than its neighbours. Recipes from further south that would call for olive oil often substitute butter or a combination of the two. Flour-based pasta plays a less important role here as well, as the traditional accompaniment to a Piedmontese dinner is polenta. Moving east into Veneto, we discover a melting pot of Italian, Austrian and Slavic influences blended into a distinctive cuisine style. In the far north, in Alto Adige, the Germanic influence is strong. Regional interpretations of classic Italian fare mingle with German dishes. Piedmont
Veneto
Alto-Adige
Cuisine Style
Bold and Earthy – The cuisine of Piedmont is rich and varied. Home to a wonderful aperitivo culture, it offers great antipasti dishes such as Bagna Caude (vegetables with garlic and anchovy sauce.) It is also home to bold, braised meat dishes, creamy polenta and hearty gnocchi pastas.
Complex and Varied – The cuisine of Veneto varies based on geography and cultural influence. Seafood plays an important role along the coast, while grilled meats are more common inland. Like its northern neighbours, polenta and gnocchi are increasingly important. Of course, the region is also home to Tiramisu; arguably Italy’s most famous dessert.
German Italian Fusion – The German and Austrian influence is evident in the cuisine which features (among other regional specialities) spätzli, sausages, goulash and sauerkraut. Cornmeal, like Veneto and Piedmont, plays an increasingly important role and even can be found on the local pizzas. Desserts featuring local fruits are among Italy’s best.
A Few Classic Ingredients
Truffles, game meat, tajarin, Canaroli rice (risotto), gnocchi, polenta, butter, cream
Cornmeal (polenta), Canaroli rice, stuffed pastas
Orchard fruits, Speck, sauerkraut, cheeses including Asiago
Wines to Pair the Cuisine with:
Barbera – Medium to full-bodied reds with blackberry and often spicy oak-influenced aromas. Barbera is characterized by its rich blackberry fruit flavours and tangy foodfriendly acidity. A very versatile food partner.
Valpolicella – Wines labelled as simply Valpolicella are quite light with cherry fruit flavours, light tannins and moderate acidity. Pair with simple pastas. Fullest versions, known as Amarone, boast dried fruit, spice and mocha notes. Serve with bold game dishes or hard cheeses.
Pinot Grigio – Many of Italy’s best Pinot Grigio come from the foothills of the Alps. Light to medium-bodied with apple and pear aromas and palates that boast citrus fruit flavours and crisp, mineral-edged acidity. A good match to spätzli.
Barolo – Medium to full-bodied red wines with rose, leather and tar aromas and flavours. Can be very tannic and high in acidity. Great pairing to game dishes; especially those adorned with local truffles.
Soave – Fresh style of white wine with almond, floral and tree fruit aromas and flavours. A good match to simple risotto. www.occasionsmagazine.ca
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With a Twist!
Whisky Cocktails:
BEVERAGES | Mixology
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Smoky Martini Serves 1 Ingredients Âź oz Islay Single Malt Scotch 1 Âź oz gin Twist of Lemon
Directions 1. Place the whisky and gin in a cocktail shaker filled with ice; shake vigorously. 2. Strain into a chilled cocktail glass. 3. Garnish with a twist of lemon.
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BEVERAGES | Mixology
The Emerald Serves 1 Ingredients 2 oz Irish whiskey Âź oz sweet red vermouth Dash Angostura Aromatic Bitters Twist of orange for garnish
Directions 1. Place the whiskey, vermouth and bitters in a cocktail shaker filled with ice; shake vigorously. 2. Strain into a chilled cocktail glass. 3. Rub rim of the glass with the orange peel. 4. Garnish with the twist of orange
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Occasions Fall 2013
BEVERAGES | Mixology
The Boulevardier Serves 1 Ingredients 1 oz Bourbon 他 oz Campari 他 oz sweet vermouth Twist of Orange Cherry
Directions 1. Fill a rocks glass with ice. 2. Add the Bourbon, Campari and sweet vermouth; stir. 3. Rub rim of the glass with the twist of orange. 4. Garnish with a cherry and the twist of orange.
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BEER BASICS | High Hops
High Hops
A connoisseur’s guide to the best of the brews
If you love beer, then you need to brush up on your hops. These days the beer drinking public has an increasing interest in, and knowledge of, this special plant. Ten years ago, only extreme beer geeks, brewers and home brewers could name the hop varieties in their favourite brews. Now it is increasingly common for brewers to acknowledge the hop variety on the label, much like how wines are often labelled with the name of the grape used to make them. 24
Hops are not the grapes of beer, though, as barley malt is the main source of beer’s alcohol and sweetness. Hops are more akin to oak, in that they add flavour and aroma. They are essentially the brewer’s perfume and spice, and, depending on which hops brewers use, how much, and when they are added, they can control hop character. If you boil hops over an hour, you get mainly bitterness. If the hops are added later in the boil or even after the boil (dry-hopping) they contribute more Occasions Fall 2013
flavours and aromatics. Brewers can make a beer that is hop dominant - defined by this little cone, the flower of the hop vine - or that have just enough hop presence to balance the beer, complimenting the aromas and flavours that originate from malts and yeast, giving complexity. The bitterness extracted from hops during boiling of the wort is like acidity and tannin in
BEER BASICS | High Hops
wine; it balances sweetness, provides refreshment, and makes beer a good partner with many types of food. It is also a natural preservative, as the bitterness gives beer stability, allowing it to age. Different hop varieties impart distinct characteristics to beer. Some are used mainly for their high bitterness, but the most interesting ones give attractive and delicious aromas and flavours. Here are a few key hop varieties that any aspiring beer aficionado should be familiar with.
Fuggles & Goldings - These historic British hops are renowned for their grassy, earthy, floral and vegetal aromas and flavours. They are typically used in English bitters.
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Hallertauer Mittelfrßh – This is a common hop for lagers. It imparts attractive floral and slightly spicy notes. Hersbrucker and Tettnang are similar in character and commonly used to season lagers.
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producers
BEER BASICS | Gourmet Pairings
choice Saaz – This hop variety is used to make tra-
Cascade – This is the most well-known
ditional Czech Pils. It gives very attractive spicy notes to a beer.
“West Coast” American hop. It provides a distinct grapefruit and floral/spicy personality.
“New” Hops - Very common these days
Hop on over to a Real Canadian Liquorstore and pick up a selection of brews. Discover which hop variety suits your taste.
are recently developed, extremely intense West Coast American varieties that vary in their specific contributions, but are mostly used to make distinct, aromatic brews. Citra, for example, gives citrus and tropical aromas, while Simcoe has passion fruit, pine, earthy, and citrus notes.
Belleruche Côtes-du-Rhône Did you know all Chapoutier bottles have Braille labels? Feel for yourself. Michel Chapoutier is celebrated for his perfect 100 point perfect scoring wines. Region: Côtes du Rhône, which is France’s Mediterranean climate with long warm days and ample sunshine for good fruit development. Belleruche is a Grenache based wine with garnet red color. Aromas of morello cherries and gentle spices like liquorice & grey pepper. This wine has a great structure with firm and silky tannins, goes great with Lamb Chops & Sausage. **50 cents from every bottle sold in October will be donated to the Alberta Guide Dogs to train puppies to be guide dogs.
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FOOD & DRINK | Pairings
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FABULOUS PAIRINGS This autumn add a taste of Italy to your midweek dining routine. - Recipes by Michelle Hooton
Cacio E Pepe Serves 4 Ingredients 8 oz dry tagliatelle pasta 1 tsp freshly ground black pepper 1 ½ cups Parmigiano Reggiano, freshly grated 3 tbsp butter
Spaghetti with Marinara Sauce Serves 4 Ingredients
1. Prepare the pasta according to the manufacturer’s instructions.
¼ cup olive oil 4 cloves garlic, coarsely chopped ¼ cup fresh basil, sliced ¼ cup flat leaf parsley, chopped ½ tsp sea salt Cracked pepper to taste 28 oz can diced plum tomatoes (best quality possible) 8 oz dry spaghetti
2. As the pasta is cooking, melt the butter in a large heavy bottomed skillet.
Directions 1. Heat oil over low-medium heat.
3. Strain the pasta, reserving a ¼ cup of pasta water.
2. Gently sauté garlic but do not brown.
4. Add the ground pepper, pasta and reserve pasta water to the skillet.
3. Add the herbs, salt and pepper and continue to sauté for another 30 seconds.
5. Add the cheese and toss well.
4. Add the tomatoes and bring to a boil.
Directions
Pairing: A Northern Italian Pinot Grigio
Cacio E Pepe
5. Reduce the heat and simmer until thick. 6. Set the sauce aside. 7. Cook spaghetti according to the manufacturer’s instructions. 8. Strain and toss with the marinara sauce. Pairing: Keep it simple, pair with a basic Chianti.
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Spaghetti with Marinara Sauce
Occasions Fall 2013
FOOD & DRINK | Pairings
Butternut Squash and Scallops Arrabiatta Serves 4 Ingredients 8 oz farfalle 3 tbsp extra virgin olive oil 2 cloves of garlic, finely chopped 1 dry red chili, crushed 2 tsp fennel seeds, slightly crushed 1 small butternut squash, peeled and cut into 1-inch pieces 1 lb large scallops 1 28 oz can diced plum tomatoes with purée Sea salt & freshly ground pepper
Butternut Squash and Scallops Arrabiatta
Pesto Linguine
Directions 1. Cook the farfalle according to the package instructions. 2. While the pasta is cooking heat the olive oil over medium-high heat. 3. Add garlic, chili, fennel seeds and butternut squash cubes. 4. Sauté until the squash is fork tender. 5. Remove squash and set aside. 6. Increase the heat slightly and add scallops to sear on one side only. 7. When the scallops are nicely browned on bottom, return the squash to the pan and add the diced tomatoes. 8. Heat until just starting to boil. 10. Toss the sauce with pasta. Pairing: An aromatic Italian white such as top Soave, Greco di Tufo or Gewuztraminer from Alto Adige
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Pesto Linguine Serves 4 Ingredients 2 cloves garlic, peeled 2 tbsp pine nuts, toasted 2 tsp coarse sea salt 2 cups loosely packed fresh basil ½ cup loosely packed flat parsley ½ cup extra virgin olive oil ⅓ cup Parmesan (Parmigianno Reggiano preferred), grated 8 oz linguine
Directions 1. Place garlic, pine nuts and salt in a food processor and pulse until it is coarse. 2. Add the basil and parsley leaves and pulse until finely chopped. 3. With the motor running pour the olive oil, through the feed tube, into the food processor. Process until the pesto is thick and creamy in consistency. 4. Transfer the pesto to a medium sized bowl and stir in the grated Parmesan cheese. 5. Cook the linguine according to the manufacturer’s instructions. 6. Toss the pesto sauce with the pasta. Pairing: Keep it fresh. Pair with Arneis from Piedmont, a Vermentino or even a Super Tuscan white with a Sauvignon Blanc component.
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FOOD | Last Bite
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