Quintessentially Canadian Local Gastronomic to the Angels’ Share
Relish and Whisky QMay | 2016 C
Glendalough Distillery Discover Where the Spirits Taste Heavenly
Onion Soup with Guinness and Tarragon
Blair Bowman World Whisky Day
The First Brand of Canadian Craft Spirits Bourbon proof craft spirits with Davin de Kergommeaux
Quintessentially Canadian
QRelishC and Whisky
DAVIN DE KERGOMMEAUX is the author of Canadian Whisky: The Portable Expert, the definitive guide to Canadian whisky. An independent whisky expert, de Kergommeaux has been writing about, talking about, and teaching about whisky for more than fifteen years. He is the founder, and head judge for the Canadian Whisky Awards, and publishes comprehensive notes about Canadian whiskies on canadianwhisky.org. His writing and tasting notes appear regularly in Whisky Magazine, Whisky Advocate magazine, and various lifestyle publications. De Kergommeaux has also contributed to or co-authored three other books about whisky, and two about spirits and cocktails. Follow him on twitter and instagram @Davindek.
Johanne McInnis is a freelance whisky writer from Saint John New Brunswick that started her whisky journey almost 30 years ago and has never looked back. She is a certified chemical engineering technologist, judge for the Canadian Whisky Awards since 2012, panelist on international tastings and presenter at whisky festivals across Canada, as well as the world renowned Spirit of Speyside Festival in Scotland. Her blog can be found at: www.whiskylassie.blogspot.ca.
CONTRIBUTORS
6
World Whisky Day 2016: To register your event, head over to Event registrations are now open, www.worldwhiskyday.com. You can also view current and a new website has been launched. events for some inspiration and to find out who’s toasting the water of life near you. Promotional material will be Event registrations for World Whisky Day 2016 are now open. available for download from 11 April. Registrations across the globe will be published on World Whisky Day’s brand new website as the organisers aim to World Whisky Day has also launched a campaign with make this year’s celebration (Saturday 21 May) the biggest charity partner Just a Drop in a bid to raise at least £15,000 yet. for the construction of a sand dam for a community of 4,349 in Kalima South, Kenya – people for whom water really Last year, World Whisky Day was toasted on every continent does mean life. If you’d like to donate, text DRAM48 around the world. Even in Antarctica, researchers from the followed by a £ donation to 70070 or visit Australian Antarctic Division held celebratory whisky tasting http://bit.ly/1RklTFO. sessions just over 9,500 miles from World Whisky Day’s HQ. Everyone is encouraged to join in the social media buzz, Publisher of Hot Rum Cow and organiser of World Whisky too. Get talking on Twitter and Facebook using Day, Fraser Allen, said: “To see the world raise a dram for #WorldWhiskyDay. World Whisky Day last May was incredible. We want to make this year’s celebration bigger than ever before, and by hosting If you require any more information, don’t hesitate to your own event you’ll be helping to make this a reality.” contact World Whisky Day directly at [email protected]. So why not join the 2016 party? It’s quick, easy and FREE, and it’s what World Whisky Day is all about: getting together Looking forward to raising a dram with you, and the world, and toasting one of life’s great pleasures. Events can range this May. from a quiet backyard dram to a full-blown carnival – anything goes. Slàinte!
10
! Relish!
! ! Quintessentially Canadian ! ! !
TRAVEL'ADVENTURE ' ! !
TRAVEL'ADVENTURE ' Editorial!Director! ! ! EditorEditorial!Director! !! Quintessentially Canadian ! Editorial!DirectorRobert'Windover Editor! Quintessentially Canadian Artistic!Director! Editorial!DirectorArtistic!DirectorRobert'Windover! QCPhotography ! ! Editorial!DirectorAssociate!EditorRobert'WindoverJudith'Kipka! ! Photography! Editorial Director| EditorAssociate!Editor Judith'Kipka! Consumer!marketing!manager! Consumer!marketing!manager! Editorial Director| Editor Artistic Director | PhotographyArt!Director Autumn'Clare! AccountingArt!Director! AAutumn'Clareccounting!! QC Artistic Director | Photography Judith'KipkaNational Advertising Sales Director QC Associate!Editor ! Creative!ConsultantAdvertising!managerCreative!ConsultantFaith'KerryAdvertising!manager'! Faith'Kerry'! National Advertising Sales Director Robert Windover | QC Magazine Design!ConsultantTaylor'Gordan! Art!DirectorAutumn'ClareDesign!Consultant! Taylor'Gordan! Robert Windover | QCPublisher MagazineQuintessentially / PublisherQuintessentially/ Faith'Kerry' Canadian4Group/ Creative!Consultant Canadian4Group/ Toronto!ON! Toronto!ON! ' Design!ConsultantTaylor'Gordan! Enjoy!all!our! ' publications!at!!issuu.com' PublisherQuintessentially/ Enjoy!all!our! ! Canadian4Group/ publications!at!!issuu.comAdvertising!Enquiries' ! [email protected]! ' 416!770!7279! Toronto!ON! Advertising!Enquiries! ! ! [email protected]' ! ! ! ! ! 416!770!7279! ! Enjoy!all!our! Disclaimer:! Quintessentially!Canadian!Magazine!makes!no!warranties!! of!any!kind,!written!or!implied,!regarding!the!contents!of!! publications!at!!! issuu.comthis!magazine!and!expressly!disclaims!any!warranty!! ! regarding!the!accuracy!or!reliability!of!information! ! contained!herein.!The!view!contained!in!this!magazine!are! ! Disclaimer:! those!of!the!writers!and!advertisers;!they!do!not! Quintessentially!Canadian!Magazine!makes!no!warranties!necessarily!reflect!the!views!of!Quintessentially!Canadian! of!any!kind,!written!or!implied,!regarding!the!contents!of!Magazine!and!it’s!publisher.!Quintessentially!Canadian! Advertising!Enquiriesassumes!no!responsibility!for!unsolicited!material.!! this!magazine!and!expressly!disclaims!any!warranty! Quintessentially!Canadian!assumes!no!responsibility!for! regarding!the!accuracy!or!reliability!of!information!content!of!or!reply!to!any!ad.!The!advertiser!assumes! [email protected]!herein.!The!view!contained!icomplete!liability!for!the!content!of!and!all!replies!to!any!n!this!magazine!are! ! those!of!the!writers!and!advertisers;!they!do!not!advertisement!and!for!any!claims!made!thereof.!!! ' 416!770!7279necessarily!reflect!the!views!of!Quintessentially!Canadian!! Disclaimer:! Magazine!and!it’s!publisher.!Quintessentially!Canadian!QC Made in Canada, QC Relish and Whisky ! Quintessentially!Canadian!Magazine!makes!no!warranties!of!any!kind,! assumes!no!responsibility!for!unsolicited!material.!and QC Travel adventure magazines are published QC Made in Canada, QC Relish and Whisky
' written!or!implied,!regarding!the!contents!of!this!magazine!and!expressly! ! quarterly by Quintessentially Canadian 4 Group. Quintessentially!Candisclaims!any!warranty!regarding!the!accuracy!or!reliability!of!adian!assumes!no!responsibility!for! and QC Travel adventure magazines are published Subscription rates for USA and Canada $17.50 information!contained!content!of!or!reply!to!any!ad.!The!advertiser!assumes!herein.!The!view!contained!in!this!magazine!are!quarterly by Quintessentially Canadian 4 Group. complete!liability!for!the!content!of!and!all!replies!to!any!Canadian per year. plus postage . Four issues plus a those!of!the!writers!and!advertisers;!they!do!not!necessarily!reflect!the! Subscription rates for USA and Canada $17.50 Cdn.. per advertisement!and!for!any!claims!made!thereof.!!fifth title to choose for free. To subscribe contact ! views!of!Quintessentially!Canadian!Magazine!and!it’s!publisher.!year, plus postage .To subscribe contact ' Quintessentially!Canadian!assumes!no!responsibility!for!unsolicited!quintessentiallycanadian@hotmail.ca [email protected] material.!Quintessentially!Canadian!assumes!no!responsibility!for!content! of!or!reply!to!any!ad.!The!advertiser!assumes!complete!liability!for!the! content!of!and!all!replies!to!any!advertisement!and!for!any!claims!made! ' thereof.! Whisky!
QC 12 Relish and Whisky May 2016
Ashford farm in Versailles, acre - 2,000
destroyed.” It’s macho stuff, for sure.
Ashford Stud Farms. Until recently, the
chuckles, “that’s taste buds being
backwoods Kentucky deposited me at
mouth feel,” master distiller, Bill Samuels
morning the twisting roads of
bottling is coming on line. “That’s not
to be second. As luck would have it, one
searing barrel strength - now a mouth
entucky, horses have when we think of K
Mark 46 was added a few years ago, and
If bourbon is the first thing we think of
n called Maker’s up versio - new spiced
since. Maker’s Mark we are all familiar with, a
known bourbon ever - the world’s best Davis. In addition to the soft, gentle
college,” says Fred. He has been making the watchful eye of master distiller, Greg
a lot of my dad’s money I got out of sales of their bourbon are booming under
higher education. “After eight years and Maker’s Mark does not yet make rye, but
inished high school he set off to he f
comes from Canada.
something other than whisky. So, when
d much of it best rye grain available an
boy Noe thought he might try his hand at
claims, smiling at me, is that they use the
generation of the Jim Beam family, as a
Wild Turkey tastes so darn good, Russell
bourbon. Born into the seventh
made 80,000 cases.” One of the reasons
eight local hams matched with his
enough to satisfy demand. In 2014 we
Fred Noe tells me before we sample
Eddie Russell tells me, “and that was
ucky Ham Belt, master distiller, the Kent
your whisky fancy.
cases of rye,” Wild Turkey’s made 5,000
by hand. Frankfort sits in the middle of
instead. There’s a lot there to tickle
rage south of the border. “In 2005 we
industrial plant, many things are done
you, head to the bourbon shelf tempts
made rye is becoming the - as American
Frankfort. Although it’s a massive
offer. So, next time another single malt
home. It sells briskly in the U.S. too, even
trail is clearly the Jim Beam distillery in
at LCBO, Kentucky has 25 more on
is the best selling whisky style here at
The big boy on the Kentucky bourbon
that for every great bourbon we have In Canada, we call our whisky “rye” and it
Reserve and Beam distilleries it’s clear
avour with whisky lovers here in Ontario. f Turkey, Maker’s Mark, Woodford
along with Bulleit rye. Both have found Weller, Wild - from my visits to Stizel
oversees international sales of his bourbon
ke it to Buffalo Trace, but I didn’t ma
comfortable digs at the distillery, he now
distillery.
until he heard the call of whisky. From his
whisky is now made at Buffalo Trace
Bulleit bourbon. Tom Bulleit was a lawyer
business behind and their namesake Shively has found new life as the home of
Taylors long ago left the bourbon
Weller distillery in - The dormant Stitzel
Versailles and around the world. The
loved Bourbons are made. - well bourbon brought them fame in
Trail, visiting the distilleries where several
making them wealthy, their Old Taylor
Kentucky bourbon.”
recently drove the Kentucky Bourbon
Taylor family. Besides respected
shaping - pivotal role in re have had a
Quintessentially Canadian sort this out, I
- Kentucky was the home of the much
techniques, winemaking techniques. We
always existed? To help the readers of
We also employ Cognac making
of something that or are we learning
in Ireland. come from? Did they suddenly materialize
in Scotland, we use triple distillation like But where have all these new whiskies
“The copper pots are like the ones used
mill single malts do. - the - of - run
master distiller, Chris Morris tells me.
bourbons often cost less than half what
“Everything here is done on purpose,”
While equally flavourful, premium
Scotland. transition, but enjoyability keeps it going.
pot stills, and is a picture straight out of whisky. Rising prices may have starte d the
Woodford distillery, has three copper were once the exclusive domain of Scotch
with their industrial column stills, Bourbon and rye creep onto shelves that
Unlike the other distilleries in Kentucky, The whisky aisles at LCBO are changing as
Kentucky Bourbon Kentucky
Davin de Kergommeaux
Established in 1991 in England, Green & Blacks Organic has grown to become a world leader in organic and Fair Trade chocolate and is committed too the creation of chocolate products that provide a taste experience like no other. Using only organically grown cocoa, sourced Principally from the Dominican Republic, Green & Blacks Organic believes its possible to respect our earth while Indulging in the best things it has to offer. To find out more about Green & Blacks Organic products and values, visit www.greenandblacks.co.uk and www.facebook.com/GreenandBlacksCanada When in Kentucky:
A Kentucky Bourbon Trail® Adventure
When pickin’ in Kentucky, you can’t help but stop over for Bourbon. Kentucky produces 95% of America’s native spirit in that old-fashioned, time-honored way. There are so many ways to plan your route, but here is what we suggest.
Evan Williams Bourbon Experience
Any great Kentucky Bourbon Trail® adventure will begin in Louisville where the official drink is the Old Fashioned. The Evan Williams Bourbon Experience located right downtown is just a stones-throw from the port where Evan himself used to send barrels down the river. Experience this artisan distillery in the heart of Louisville and enjoy your samples in one of two themed tasting rooms…or the basement speakeasy (shhh). Make sure to stop by the newest addition to the KBT Craft Tour family, Kentucky Peerless Distilling Co.
Bulleit Frontier Whiskey Experience
Next you will travel west to the Bulleit Frontier Whiskey Experience at the old Stitzel-Weller Distillery. Walk around for a few minutes and you’ll see just how much whiskey history has occurred on these hallowed grounds. If you need a great meal, drinks and a place to rest your head, the Bourbon-themed Marriott Louisville East and Charr’d Bourbon Kitchen & Lounge have you covered. Photo credits: Kentucky Distillers' Association
14 QC Relish and Whisky May 2016
Art Eatables, Westport Whiskey & Wine, Bourbons Bistro
Take a detour to Art Eatables for delectable Bourbon truffles and other divine confections. Get your belly full and enjoy a well- crafted Bourbon flight at Bourbons Bistro, and find some liquid treasures at Westport Whiskey & Wine.
. Jim Beam American Stillhouse
See every step of the process behind one of the world’s most noted whiskeys –Jim Beam. After your tour, make sure to grab some BBQ and ice cream at Fred’s Smokehouse.
Heaven Hill Bourbon Heritage Center
Located in historic Bardstown, Heaven Hill is the nation’s largest family-owned spirits producer making brands such as Elijah Craig, Larceny, Henry McKenna and many others. After your tour, enjoy your samples in the barrel-shaped tasting room. Another family- owned distillery just one mile down the road is the craft distillery, Willett – home of Rowan’s Creek, Noah’s Mill and the Willett Potstill Reserve.
Maker’s Mark Distillery
One of Kentucky’s most remote and charming distillery properties is well worth the trek. While at Maker’s Mark see the barrels aging sweetly beneath the Chihuly blown- glass installment, and don’t forget to dip your own bottle in the gift shop. On your way through Lebanon check out craft distillery Limestone Branch Distillery where 7th generation Steve and Paul Beam continue the family legacy today.
.Harrison Smith House . For cured meats, unique cocktails and the best in southern fare, the Harrison- Smith House cannot be beat.
QC Relish and Whisky May 2016 Four Roses Beaumont Distillery Inn
Enjoy a mellow moment at Four Settle in to Beaumont Inn for Roses Distillery in Lawrenceburg, dining, drinks and relaxation in where distilling is a long held Kentucky’s first settlement. Grab tradition. Learn about each of the a bite at the Old Owl Tavern and 10 recipes refined to produce one schedule a Bourbon tasting with of the most winning Bourbons of the innkeeper for a special treat. recent history.
Woodford Reserve Distillery One of Kentucky’s oldest distilleries is still operating today. Woodford Reserve is set among horse farms and rolling bluegrass making it one of the prettiest drives on the Kentucky Bourbon Trail®.
Wild Turkey Distillery
Just down the road you will find the Wild Turkey Distillery where father and son Master Distillers have worked for over 60 years to bring us Bourbon. If you’re lucky you might just bump into one of them.
Town Branch Distillery
Lexington has long been known for its racehorses, but now it’s also known for its great Bourbon. Named after the river that flows under the city’s streets, Town Branch is a small distillery that is making a big name for itself. Run down the road to the old distillery district to visit the craft Barrel House Distillery as well.
. Distilled at Gratz Park, Ale-8-One
Peruse their extensive Bourbon list and enjoy an exquisite dinner at Distilled at Gratz Park. Lastly, you can’t leave Kentucky without popping the top on Ale-8-One, Kentucky’s oldest surviving soft drink with a kick of spicy ginger. Kentuckians love to drink it straight or mix it up in a cocktail.
For more info, visit the Kentucky Bourbon Trail website.
Recipes courtesy: proof craft spirits
The Mint Divine
1 ½ oz proof whisky 6 torn mint leaves 5 oz lemonade garnish of 1 tbsp blueberries In a cocktail shaker filled and a mint sprig with ice, add 1 ½ oz proof whisky, 6 torn mint leaves and 5 oz lemonade.
Shake well and strain into a Collins glass filled with ice. Garnish with 1 tbsp fresh blueberries and a mint sprig.
25
proof craft spirits
The 'proof is in' has never formally introduced you to the man behind proof brands inc. If you have not yet run into Michael and his cocktail kit peddling drinks at an LCBO tasting, Whisky Live, the Drinks Show or just racing around the city trying to find last-minute ingredients, well, now is your chance. Here is a little something about Michael that you probably did not know.
“My great great grandfather, Today, not only do I share my ancestors’ William Milerius Magrath entrepreneurial spirit, but I have inherited my great immigrated from Dublin, Ireland grandfather’s passion for whisky. Which is why, to Toronto, Canada in June of keeping with tradition, I have created proof whisky, a blended spirit made from the grains of Saskatchewan 1874 at age 42, bringing with him, and aged in that same Irish style. I think the Magrath his wife and six children. Two of brothers would have been proud.” his sons, my great grandfather, Michael Riley William Atkinson Sadlier Magrath and brother James Lawson Michael Riley, creator of proof brands inc. has been an industry professional for the past 12 years. Michael Magrath finished their schooling spent several years at Molson’s, Canada’s largest brewer and in Toronto and then moved to Seagram’s, working with such brands as Crown Royal, Absolut Saskatchewan, bringing their and Chivas Regal, before becoming Director of Spirits for the LCBO, the largest purchaser of beverage alcohol in the world. Irish heritage and love of whisky Here, Michael was inducted into the exclusive Keepers of the with them. As part of the first fifty Quaich Society in 2008, in honour of his contribution to the founding families of Yorkton, Scotch Whisky Industry. He was guest speaker at many prestigious world spirits events, a judge of a few very notable Saskatchewan, the brothers cocktail competitions, and has sourced and tasted hundreds of opened the only general store in luxury spirits from around the globe. In earlier years Michael town. Here, they were known to worked for world class CPG companies such has Frito Lay and Campbells Soup Company. sneak a wee dram behind the counter with their closest With proof brands, Michael has created a company that customers. produces an artisanal brand of luxury spirits, which consumers can trust.
30
The proof is in…the first brand of Canadian craft spirits
Our luxury craft spirits are distilled with pristine spring water from the Canadian Rockies and bottled at 42% alc./vol., to give them that extra 2% kick. Enjoy them on the rocks or in our swanky signature cocktails. Great things DO come in small packages.
proof whisky proof whisky is the only Canadian whisky that blends Canadian prairie rye and wheat. It is then distilled with pristine spring water from the Canadian Rockies. It is then aged to perfection in charred oak barrels, creating its sophisticated sweet and smoky flavours. proof whisky was named as one of the best Canadian whiskies in Whisky Magazine’s 2011 World Whisky Awards.
Tasting note: Lemon drops, lilacs and floral perfumes mingle with maple syrup, white pepper and sweet gingery spices. Fragrant sandalwood, saffron and spearmint in a bright, simple and engaging spirit.
www.proofbrands.com website
www.proofbrands.net for our blog filled with over 150 cocktail recipes along with food and entertaining tips.
QC Relish and Whisky May 2016
Quick guide Johanne McInnis to Beer and
Whisky pairings Witbier, White or sometimes called Blanche. Traditionally this category of beer is cloudy, fruity and on the yeasty side which is why I believe it pairs very well with bourbon. My favourite combination: Blanche de Chambly (Unibroue, Quebec apx. $12/for 6) and Buffalo Trace bourbon (apx. $41). The beer's light citrus and spice notes pairs well with the vanilla, citrus and caramel of the whisky. Truly a superb duo,
Indian or American Pale Ale. Often called the star of the hopped world, these are assertive, bitter and refreshing. A great pairing to try is the Forked River Riptide (Riptide Brewing, Ontario $4) with a great new whisky also from Canada called Stalk & Barrel 100% rye Whisky and beer are essentially two sides (Ontario $69). The spicy & bold notes of the of the same coin. Some would go further whisky makes for a robust partnership with and say that beer is simply whisky that has the Pale Ale. It's the powerhouse of pairings. not been distilled, yet. Both can often be described as fruity with notes of citrus just Stouts and Porters. Dark, full bodied and as well as flavours such as chocolate, satisfying to those who love them. This style roasted coffee or nuts. Whisky can be of beer pairs fantastically with smoky perfectly paired with a variety of different scotches. Highly recommend trying the St. things like seafood, cheese and the most Ambroise Oatmeal Stout (Mcauslan Brewing, decadent of chocolates but honestly when I Ontario $3) with Bowmore 12 (Scotland $60). discovered how well it also paired with This combination is guaranteed to warm the beer, that's when the experiments truly bones as the stout's rich, velvety chocolate is began. truly a stellar partner for the sweet smoky flavours of the scotch. Over the course of a couple of years it was very apparent that certain beers and But as mentioned there are no rules. If the whiskies seemed to naturally pair with each thought of spending 40-70 dollars for whisky other. There are no hard scientific rules is bit steep for a pairing experiment then since the palate is a very subjective and consider visiting your local watering hold and individualistic thing. However, the following asking the bartender for some of these lovely 3 pairings are a simple guideline to start pairing ideas. No matter what you decide, the journey into the creative and delicious just get out there and try it. You won't regret world of whisky/beer pairings. the journey.
32 QC Relish and Whisky May 2016
What a better way to end the summer than by celebrating with craft beer?
In its fifth year, Ottawa’s Craft Beer Festival is the largest of its kind in Ontario. Last year we had over 41 craft breweries and 165 different types of craft beer all under the same roof. Ottawa’s Craft Beer Festival returns to the Aberdeen Pavilion at Lansdowne Park from August 26-28.
This year’s festival will offer samplings, seminars and a new feature: Craft Beer University. Do you have what it takes to graduate? Take a tour through our campus and learn about the craft beer industry. Find out the difference between an ale and a lager, the types of grains that are used, what aromas and flavours can be added, and chat with some home brewers. You can learn what it takes to make, and enjoy an exceptionally crafted beer from the best in the industry. Get the inside story from local, national, and international sources while sampling some of their best creations!
Whether you’re there to try a new brew or an old-time favourite, Education is a key element of the Ottawa Craft Beer Festival. there’s something for everyone. To find out more about the Our Brewmaster Seminars are back by popular demand. You Ottawa Craft Beer Festival, check get to enjoy the samples while learning from your favourite out: www.ottawacraftbeerfestival.ca. brewers. If your palate expands beyond barley and hops, we Tickets will be on sale soon. haven’t forgotten about you; there will also be a few types of cider for you to enjoy. If you’re looking for great food, some of Festival dates: Ottawa’s best eateries will be onsite all weekend. Friday, August 26: 3 p.m. - 10 p.m. Saturday, August 27: 11 a.m. - 10 p.m. Sunday, August 28: Noon - 6 p.m.
STAND APART The Glendalough Distillery was set up by five friends from Wicklow and Dublin with a deep passion for reviving the heritage of craft distilling in Ireland.
In the 18th & 19th centuries there were over 200 licensed distilleries in Ireland and along with countless unlicensed ones, producing diverse styles of poitín, whiskey, gin and even absinthe. Until recently that dropped to a small handful.
Glendalough Distillery is now part of a revival of this heritage. We make innovative spirits while staying true to the tradition and heritage of our ancestors. Initially we started with the first ever spirit, poitín and since then have moved to whiskey and most recently the release of our seasonal, wild botanical gins.
Recipes from Made in Italy, David Rocco HarperCollins Publishers Canada
il Famoso Filetto di Manzo di Zia Franca Aunt Franca’s Famous Beef Tenderloin
My aunt Franca from Naples is a fabulous cook, and we all wanted her to make this recipe whenever we visited. She made it so effortlessly, with just a few ingredients, yet it has all the attributes that a good beef dish should have. It’s also one of my earliest kitchen triumphs—very simple and, believe it or not, very forgiving. Because of the good quality of the meat, I recommend that you serve it medium rare.
4 fresh sage leaves For this dish, I suggest using a large pot, one that’s 2 fresh bay leaves significantly larger than the piece of meat, because you want your ingredients to have space. So, in a large pot on medium Salt and freshly ground pepper, QB heat, heat up your olive oil. Add all your vegetables, herbs, Chili pepper flakes, QB (optional) salt and pepper and, if you’re using them, chili flakes. It’s 4 lb (2 kg) beef tenderloin important to cook the vegetables on medium heat because 1–2 cups (250–500 mL) white wine, you want to gently coax the sugars and flavors out of them. according to taste Let them cook for about 10 minutes, stirring once in a while.
When they’re soft and starting to color, remove them to a
6 tbsp (90 mL) extra-virgin olive oil bowl.
4 cloves garlic, 2 minced, 2 crushed Generously salt your beef. Turn up the heat to high and put
but left whole in the tenderloin, searing on all sides until it browns and 2 medium carrots, diced forms a crust. Remove the meat. Put the vegetables back in 2 stalks celery, diced the pot, along with the white wine, and stir everything, 1 medium white onion, minced scraping up the little bits on the bottom of the pan. 2 sprigs fresh rosemary QB Quanto Basta or “as much as you need” Let the wine boil until it has reduced by half, turn the heat down to medium, put your beef back in and finish cooking for another minute or so on each side.
At this point, turn off the heat and let the meat rest for about 15 minutes. I find this is enough to cook the beef to the medium rare that I like. But if you want it cooked a little more, you can put it into a preheated 350°F (180°C) oven and cook it for another 10 minutes. Or you can slice the meat, put it back in the pan and cook it on medium for another few minutes.
To serve, slice the beef, then plate and spoon the vegetables, herbs and juices over top.
Per 4–6 persone
46
TIRAMISÙ AL VIN SANTO Lazy Man’s Tiramisù
I call this my lazy man’s tiramisù, but there’s nothing slothful about the creamy mascarpone merging with the crunch of cookies infused with the liqueur and topped with as much chocolate as makes you happy. I call it lazy because it doesn’t take much time to put together, and it doesn’t have to sit like a classic tiramisù before you can eat it.
If you can’t get your hands on cantucci (or cantuccini) cookies or Vin Santo liqueur, you can substitute regular biscotti and a port wine or even Grand Marnier.
1 lb (500 g) cantucci or cantuccini cookies
1 cup (250 mL) Vin Santo liqueur (or QB) 1 lb (500 g) mascarpone cheese Bash up your cookies. You can just smack 2 tbsp (30 mL) sugar (or QB) them with the bottom of a pan (which is 3 1/2 oz (100 g) very satisfying if you’ve had a bad day) or bittersweet chocolate, chopped (optional) chop them with a knife (which can make you feel very “cheffy” if you’re in the right mood). Put the broken cookies into a cake pan and then pour half of the Vin Santo, or your liqueur of choice, over them. The goal here isn’t to drown the cookies. You want to give them flavor, but still have them retain their crunch.
In a separate bowl, mix together the mascarpone, sugar to taste, and the rest of the liqueur, again to taste. If you want, you can also chop up some chocolate and add it here, or you can wait until the end and sprinkle it on top of the individual servings. I’ve done both and one method isn’t better than the other. Whatever you choose, mix this well, so that everything is nicely incorporated, and then spread the whole thing over the cookies, so that they’re fully covered. You can, if you want, go one step further and sprinkle chopped chocolate and chopped cookie bits over the whole thing. You can serve this tiramisù immediately.
Per 6 persone
Italian Spritz
For a long time, the Spritz was served exclusively in Northern Italy, but in the last few years it’s migrated throughout the rest of Italy and Europe. The fact that the Italian liqueur Aperol is low in alcohol makes this an easy, breezy cocktail you can have at any time of the day, and it’s perfect for a hot summer afternoon. I was introduced to the drink in Sicily and must have had it every day for three weeks straight. I highly recommend serving it, as the Sicilians do, with fresh mint leaves.
Ice 2 oz (60 mL) Aperol 3 oz (90 mL) prosecco Club soda 1 slice orange, for garnish Fresh mint leaves
Put some ice in a glass, add your alcohol, top up with club soda and give it a stir. Garnish with the orange slice and mint leaves.
Angostura Bitters Angostura dashes 2
Rosemary Simple Syrup* Simple Rosemary oz .75
Lemon Juice Lemon oz .75
Egg White Egg oz 1
Glendalough Double Barrel Double Glendalough oz 2
Ingredients
Snifter Brandy Glass:
(1 part sugar, 1 part water and some rosemary sprigs) rosemary some and water part 1 sugar, part (1
rosemary. of
strain into a chilled brandy glass. Garnish with a sprig sprig a with Garnish glass. brandy chilled a into strain then and
shake (no ice) for a good while. Then add ice, add Then while. good a for ice) (no shake dry shake again again shake
other ingredients to shaker and and shaker to ingredients other all and white egg whiskey, Add
Method:
Rosemary
Holy
Alex Collins, Glendalough Distillery Glendalough Collins, Alex
by: ated Cre
The 5 Steps To Appreciating Scotch Whisky
Colour Is your whisky light gold, bright copper, or rich amber in colour? Body Does your whisky have a light, medium, or full body? Nose Which aromas do you recognize when you nose the whisky - is it malty, smokey, fruity, or chocolatey? Palate What characteristics do you notice on the palate -is it softly sweet, rich and fruity, or peppery and spicy? Finish Does the flavour remain for a long time or does It disappear quickly
62 Courtesy of The Scotch Whisky Heritage Centre http://www.glencairnwhiskyglass.com/