October 28, 2010

proof whisky, A Toast to Halloween, Vol. 4

Adder's fork, and blind-worm's sting, Lizard's leg, and owlet's wing, 
For a charm of powerful trouble, Like a hell-broth boil and bubble." William Shakespeare

Welcome to the October 28th chapter of ‘the proof is in’. This year Halloween lands on a Sunday. In other words, Saturday night’s gonna rock. It’s time to dust off the plastic tombstones and to dazzle friends with your clever costume handiwork. If you’re starting to panic because it’s Thursday and your creative juices still aren’t flowing, let this spicy little sipper provide you with some much-needed inspiration. Good luck! If you would like to learn more about our brand, visit www.proofbrands.com

The Great Pumpkin
Cocktail size:
1 ½ oz. proof whisky
4 oz. mango juice
1 tbsp canned pumpkin
2 tsp spiced simple syrup*
1 tsp fresh lemon juice
pumpkin spice (optional)
To a cocktail shaker filled with ice, add 1 ½ oz proof whisky, 4 oz. mango juice, 1 tbsp canned pumpkin, 2 tsp. spiced simple syrup, and 1 tsp lemon juice. Shake and strain into a glass filled with ice. Optional: For an extra kick, sprinkle with pumpkin spice.

Punch Bowl Size:
1 bottle proof whisky
40 oz. mango juice (5 cups)
1/3 cup canned pumpkin
5 tbsp spiced simple syrup*
5 tbsp fresh lemon juice
pumpkin spice
To a large container filled with ice, add a bottle of proof whisky, 5 cups mango juice, 1/3 cup canned pumpkin, 5 tbsp. spiced simple syrup, and 5 tbsp lemon juice. Shake and pour into an ice-filled punch bowl. Sprinkle with pumpkin spice.

*Pumpkin Spice simple syrup:
Combine equal parts brown sugar and boiling water, add 1 tbsp pumpkin spice (available at www.bulkbarn.ca). Whisk until sugar and spices are completely dissolved. Pour into a jar or bottle with a lid. Drop in a vanilla bean or good quality vanilla extract. Let cool and store in the refrigerator for up to 2 weeks.

Spruce up your Halloween bevies with these little treats:
Tru Blood – 4 pack $16 USD - Delicious blood orange carbonated drink inspired by Bill's favorite synthetic blood nourishment beverage. Tart and slightly sweet, Tru Blood pours like a regular soda but appears stormy and mysterious when poured into a glass. www.hbo.com

At Pottery Barn you can find these shakers featuring recipes for four Halloween cocktails: “Black Magic,” “Witch’s Brew,” “Red Zombie” and “Skeletini. Throw in a 4-pack of etched old-fahioneds’ to match. www.potterybarn.com
Pick up your ‘brain freeze’ ice cube trays at www.teatroverde.com. It’s My Party on the Danforth has a spooky selection of costumes and bar accents www.itsmyparty.com. Purchase your fog juice and rubber limbs at www.malabar.net.

Instead of scooping your pumpkin seeds into the green bin, spend a few extra minutes cleaning and sorting them. Not only are pumpkin seeds or pepitas healthy, but they will make a great bar mix at your spooky gathering. Here is an easy and versatile recipe for toasting your pumpkin seeds.

Toasted Pumpkin Seeds:
Pumpkin seeds
Cooking spray, olive oil, or butter
Salt or seasonings of choice

Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.

Preheat oven to 250 F. Line a baking sheet with non-stick foil. Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, or your choice of seasonings. Toss to coat. Bake about 1 hour, tossing every 15 to 20 minutes, until golden brown.

Although we prefer the traditional oven method, you may like these options:

Place butter or
olive oil in a microwave-safe, rectangular baking dish. Heat in microwave on high for 30 seconds. Add pumpkin seeds and toss to coat. Spread seeds out evenly in the bottom of the dish. Microwave on high about 7 to 8 minutes or until seeds are toasted a light golden color. Be sure to stir every 2 minutes as they are cooking. (Microwave temperatures vary, so keep an eye on them and stir often.) When done, sprinkle with salt, or your choice of seasonings. Toss to coat.

Heat a large, heavy-bottomed, dry skillet over medium heat. Shake and stir the seeds constantly as they are toasting to prevent burning. When the pumpkin seeds begin to get golden, start to pop open, and release their aroma, they are done. Sprinkle hot toasted pumpkin seeds with
salt, or your choice of seasonings. Toss to coat.

Experiment with all your favourite seasonings: garlic powder, onion powder, seasoned salt, black pepper, cayenne and cumin.
For a sweet version, melt equal amounts of butter and sugar (brown or white) in a saucepan – add a sprinkle of cinnamon or ginger. Toss your seeds in this mixture before toasting in the oven.

HINT: If you like your toasted pumpkin seeds extra-salty, soak overnight in a solution of 1/4 cup salt to 2 cups of water. Dry an additional day, then proceed as above.

The Cheese Boutique is tucked away at the base of a South Kingsway residential are. The first time we visited, we were certain that mapquest had let us down. It wasn’t until we made that sharp turn onto Ripley Avenue that zowee! We had found it. There is nothing subtle about the exterior of the shop, with its cartoon mouse, moose on the roof and bronzed statues and flags. But when you step through the embellished brass doorway, you realize that this is no Mickey Mouse operation. Although the owner has a sense of humour , he is serious about his food – especially cheese. The boutique has its own temperature controlled room or humidor created for the affinage – aging of cheese. Some of the top restaurants in town keep their rounds here. The Cheese Boutique is a culinary gem, one that cannot truly be captured until experienced firsthand.  www.cheeseboutique.com Check out their Fall 2010 tasting series.

True Blue:
For Halloween, we thought that it would be appropriate to talk about moldy cheeses. And so, we went to the experts. At The Cheese Boutique we headed directly over to the cheese counter, (It’s so easy to be seduced by the room of balsamic vinegars, oils and dried pastas.) where Carmelo, a friendly cheese expert came to our assistance. He took us through a flight of four blue cheeses, starting with the youngest.

1. The first French, Bleu De Bresse was first made in the area of Burgundy following WW11. Made from whole cow’s milk, it is whipped and has a fine edible coating, which is white in colour and has the aroma of mushrooms. The interior is smooth and creamy – a similar texture to Brie.
2. Next we went local with a Benedictine Bleu, produced and cured by monks in St.-Benoît-du-lac, Québec. When it reaches Cheese Boutique it is aged in-house for another 6 months. The aroma was reminiscent of mushrooms had a creamy, delicately salted flavour.
3. Then, we visited Spain for a wonderful Cabrales. This cheese is produced in limited quantities using traditional farmhouse methods. Named after the region, the cheese utilizes raw cow’s milk, goat milk and ewe’s milk. Unlike some blue cheeses the blue mold is not artificially injected. It occurs naturally from two to six months in natural caves in the nearby mountains. It had a stronger, spicier flavour.
4. Finally, we were treated to the Roaring Forties from Tasmania. The name derives from King Island Dairy’s geographic position, on the 40th degree latitude said to have the roughest waters in the world. Its buttery smooth earthy qualities finished with a spicy aftertaste – it is definitely a vey special cheese and well worth trying.

Carmelo recommended this sweet limited edition Beemster extra old and a three-year-old parmesan (aged in-house) for pairing with The Great Pumpkin Cocktail. He also suggested the Pumpkin Butter from clearbrookfarms.com as a perfect finishing detail. And to ward off any creatures of the night we picked up these zesty garlic scapes at Ciboulette et Cie www.cibouletteetcie.ca

Beemster: Butterscotch and toffee flavours predominate over smoky undertones followed by slightly bitter coffee-like notes towards the rind. The texture is incredibly flaky, hard, and initially dry, then creamy, almost like fudge. Scattered crystals of milk protein offer a surprising, yet pleasing crunch. Best eaten at room temperature.

Thanks Carmelo, what a treat! May the Great Pumpkin be extra good to you this Halloween.

Meatatarian’s party platter:
It’s pretty easy to slap together a cold cut platter, but the perfect ‘assiette de charcuterie’ requires some extra legwork and a little help from an expert. The friendly guys at The Cheese Boutique counter are not only cheese experts – they really know their meat. Visit the shop for their wonderful selection of cured meats and pâtés.

Mad for glassware:
We were feeling a bit experimental this year and wanted to serve our guests something other than the usual highballs, snifters and shot glasses, so we set up a ‘mad scientist bar’ and headed north to Efton Science for the appropriate glassware.

Efston Science, is located at 3350 Dufferin Street, across from Yorkdale Mall (on subway line).  www.escience.ca

As a final touch visit the iceman for dry ice delivery www.the-iceman.com or www.dryiceandgases.com and you are good to go.

Thanks to all those who stopped in to see us at Whisky Live on Friday. We had a great time!

Weekend Forecast:
Saturday – Cloudy with showers and 10 degrees
Sunday – Sunny with cloudy periods! And 9 degrees – hooray!

Happy trick-or-treating!

October 21, 2010

proof whisky, Apples to Apples Vol. 3

"The sweeter the apple, the blacker the core. Scratch a lover and find a foe!" – Dorothy Parker
Flower of this purple dye, Hit with Cupid’s archery, Sink in apple of his eye... – Shakespeare, A midsummer Night’s Dream
Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree. – Martin Luther

Welcome back to ‘the proof is in’. We hope that you had a fabulous weekend.

From the beginning apples have been associated with temptation, love, beauty, luck, health, pleasure, wisdom, sensuality, sexuality, virility and fertility. Stories and traditions about man's origins connect him to a garden of paradise filled with fruit trees. Apples are today recognized for their nutritional benefits, sustainability and versatility. For this, we give praise to the apple. If you want to learn more about our brands, visit www.proofbrands.com.

Today, we introduce you to our absolutely favourite autumnal (and wintry) Thursty Thursday Cocktail, The Apple Crisp. This sweet, buttery drink can be served warm or cold. Either way, it is dangerously delicious, so beware! (and enjoy ;) )

The Apple Crisp
Cocktail size
1 oz. proof whisky

1/2 oz. Goldschlager
5 oz. apple cider
To a highball glass filled with ice, add proof whisky, Goldschlager and apple cider.
Garnish drink with cinnamon stick. This cocktail can be served warm as well, just omit
the ice and warm in a heat-resistant mug.
Pitcher or thermos size
8 oz proof whisky
4 oz. Goldschlager
40 oz. apple cider
To a pitcher, add proof whisky, Goldschlager and apple cider. Serve in highballs glasses filled with ice or a heat-resistant mug. Garnish with a cinnamon stick.

Although you have pretty much missed out on apple-picking season (apart from Mutsu, Fuji and other later varieties), it is never too late to pick up fresh apple cider, butter and baked goods at some of the local orchards. Most orchards have market shops, which are open for longer periods. Here is a link listing a great number of North American Orchards:

If you are a city dweller and prefer to skip the long haul out to the countryside, there are many local establishments baking some fine apple goodies right in your neighbourhood. We may have missed a few little treasures, but these bakeries ARE exceptional:

The Pie Shack
Tim McConvey, owner of The Pie Shack, likes something more than pie – he likes people more than pie. When I rushed in, late yesterday afternoon for one of his last Cinnamon Apple pies, he was waiting for me, with a story (and a coffee). Tim doesn’t only offer an amazingly light, buttery crust – he offers an experience. His natural enthusiasm and warmth is mirrored in his stylishly oh-so-comfy décor. When I asked him if I could order just a slice, he said that he could do anything I want. He said that he just wanted people to sit down and enjoy a piece of pie – simple as that. Visit The Pie Shack for Tim. Sure, the pie is yummy, but the pie man is absolutely delightful. www.thepieshack.ca/

More great pies:
Wandas Pie in the Sky www.wandaspieinthesky.com/
Dufflet's Pastry on Queen www.dufflet.com
Queen of Tarts www.queenoftarts.ca
Altitude Baking 1346 Queen Street East
The Bake Sale on Bloor St. W  www.bakesaletoronto.com

Sweet Tooth Pastry Shop 508 Danforth Avenue
Daniel et Daniel (248 Carlton Street) www.danieletdaniel.ca
Charlottes Food 55 West Beaver Creek Road, Richmond Hill

If your inner domestic God or Goddess is screaming out, why not master a recipe from one of our two favourite ladies.

If you are in for a challenge:
Tarte aux pommes
Mastering the Art of French Cooking Vol. 1 - Julia Child

The classic French apple tart consists of a thick, well-flavored applesauce spread in a partially cooked pastry shell. Over it thinly sliced apples are placed in an overlapping design of circles. After baking, it is coated with apricot glaze. (for 8 people) And if you are serious about making this fine dessert, you will have to purchase the book. This recipe can be found on pages 635 through 637.
Mastering the Art of French Cooking Volumes 1 and 2, are sold at most bookstores for under $40 each. They truly are classics and worth the read. I was lucky enough to get an original copy from my mom.

If you are trying to watch your weight:
Paula Deen Savannah High Apple Pie www.foodnetwork.com

For the Deep Dish Pie Crust:
6 cups all-purpose flour
2 cups butter-flavored solid shortening (recommended: Crisco)
1 tablespoon salt
3/4 cup cold water

For the Filling:
24 apples, preferably Golden Delicious or Granny Smith, peeled, quartered and thinly sliced*
3/4 cup all-purpose flour
1 1/2 cups sugar
1 tablespoon ground 
For the 
1/2 cup (1 stick) butter, softened
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup pecans
1 teaspoon ground cinnamon
4 tablespoons butter
1/4 cup milk
4 tablespoons sugar
1 recipe 
Caramel Pecan Topping, recipe follows

*The number of apples depends on the size of the pie. Preheat oven to 375 degrees F.
For the Deep Dish Pie Crust:
Cut flour into butter-flavored shortening. Add salt and stir in enough water to make stiff dough. Knead slightly together. Chill dough before using.
Use 1/3 of pie dough for bottom crust. Roll bottom crust. Lay in pie pan.
For the filling:
Combine apples, flour, sugar, and cinnamon and mix lightly with spatula
For the streusel: In a small bowl combine together butter, brown sugar, flour, pecans and cinnamon. Layer this mix every so often between apples. Using stainless bowl, begin layering apples slice by slice, slightly overlapping starting at the outside circle of the bowl and working towards the center. Push firmly as the layers build. Round off top layer of apple slices when you reach the top. Put a single layer of sliced apples in the bottom crust. Take the pie pan with the bottom crust in left hand and the stainless bowl of sliced apples in right hand and invert. Put finger tips under edge of bowl to release the air and gently lift off. Press and firm apples and straighten. Add slices of apple to take away sharp edges (so as not to puncture the pie dough. Add slices of apples to top of pie to round off. Add 4 tablespoons of butter pats on top of pie. Roll out top crust using remaining pie dough. Gently place top crust over the mound of apples. Smooth the sides of pie crust towards bottom of pie pulling out on extra crust. Pinch down to seal 2 layers together. Crimp pie for first time. Cut extra crust with the back of a sharp knife. Re-crimp the edges and push towards the pie. Brush with milk and sprinkle sugar rubbing your left hand from the bottom up to evenly spread your sugar. Put 5 steam vents with a small knife towards the upper part of the pie. Do not vent at the top as it will cause the pie to split open as it bakes. Bake between 350 to 375 degrees F for 1 hour, 20 minutes to 1 hour 30 minutes or until crust is golden brown. Let cool for at least 1 hour. Spread warm Caramel Pecan Topping on top of crust beginning at the base of the pie above the fluting and working towards the top.
Serving suggestions:
Drizzle caramel pecan topping with semisweet chocolate, milk chocolate, and white chocolate.
Cook's Note: To add candied pecans to pie recipe, use 2 cups of candied pecans, 1 cup towards the bottom, 1/2 cup towards the middle, and 1/4 cup towards the top.
Caramel Pecan Topping:
2 (12-ounce) cups melted caramel
3 tablespoons evaporated milk
1 1/2 cup chopped pecan pieces
Melt caramels completely in microwave. Add evaporated milk and stir until smooth consistency. Add chopped pecans and stir. Spread over pie starting at base and working in. Yield: topping for 1 pie

Add a dollop of our yummy topping to put either of these delicious desserts over the top (as if they aren’t already):

proof whisky Whipped Cream
1 liquid cup heavy cream, cold
1/2 teaspoon sugar
1/4 teaspoons pure vanilla extract
1 tablespoon proof whisky
In a large mixer bowl, place all the ingredients and refrigerate for at least 15 minutes. (Chill the whisk beater alongside the bowl.) Beat the mixture until soft peaks from when the beater is raised or the cream mounds softly when dropped from a spoon. Do not overbeat. (Can be stored refrigerated for 2 to 3 days)

On Sunday, proof served The Warm Apple Crisp at a fundraising event hosted by the Alliance for a Better Georgina (http://bettergeorgina.homestead.com/)
The event, held at the historic home of Captain Isaac May, Lake Simcoe’s storied steamboat captain, included the launch of “The Georgina Book” authored by community residents.

The 100-page-book with over 500 colourful maps and photographs provides a unique historical and environmental overview of Lake Simcoe and the Town of Georgina, reflects what people treasure most about their diverse communities, and gives young people a forum in their own chapter.  By gathering stories and information and assembling a unique record of the area’s assets, the book’s creators hope to illuminate the vision of their home as a wonderful place to live and work. The communities represented are Keswick, the Historic Lakeshore Communities, Sutton, Jackson’s Point, Georgina Island and nearby mainland,  Pefferlaw, Udora,  Belhaven and Baldwin. 
Proceeds from the book, priced at $19.95, will further the work of the not-for-profit Alliance for a Better Georgina also celebrating its 10th year in 2010.

Among the festivities at the launch were the young Queensville Players dressed as famous old-time Lake Simcoe characters, and locally-inspired hors d’oeuvres prepared by chef Neil Noseworthy, owner of Taste Worthy Cuisine in Jacksons Point, Ontario. www.tasteworthycuisine.com
Chef Neil created these savoury sweet potato tarts for the event.

The Proof is in the Sweet potato pudding
4 cups of cooked sweet potato mashed, either roasted and skinned or boiled and skinned be careful no to add water to potato as it will thin the mixture.
2oz of proof whisky flamed and reduced 50% to 1oz of whisky
4oz of Cream cheese
2 tbsp of brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp Nutmeg
Kosher salt and ground black pepper to taste
Puree all ingredients together or whip with hand mixer or blender. (mixture should be thick) Add to a piping bag and pipe into tart, pie shell or casserole dish. Garnish with a sprinkle of brown sugar or toasted pecan.

The organic apple cider used in “The Apple Crisp” was purchased at Pegg's Orchard located on Old Homestead Road in Keswick.http://www.homesteadorchards.com/

Don’t forget to visit us tomorrow night at Whisky Live!
Ticket Details - All tickets to be collected at the event
Book your tickets and your order will be available at the door for collection. Bring along your confirmation to the show, we are not posting out the tickets.
Friday 22nd October, VIP Ticket 4pm to 10pm. $95
Including Whisky Live tasting glass, show guide,10 vouchers and food.
On door price $110.
Friday 22nd October, Evening Ticket, 7pm to 10pm. $60
Including Whisky Live tasting glass, show guide, 5 vouchers and food.
On door price $70.
Masterclass tickets $20 (valid with a VIP or Evening ticket)

Weekend Weather:
Saturday, October 23rd – Variable cloudiness and a high of 16 degrees
Sunday, October 24th – Cloudy with showers and a high of 15 degrees.

October 14, 2010

proof whisky - William Premium Cider, Vol. 2

Welcome back to ‘the proof is in’. We hope that you had a fun-filled Thanksgiving weekend. Last week, we introduced you to a great new cocktail recipe, along with a few dish and food suggestions that would help to enhance the cocktail’s flavours. This week, we talk a bit more about the ingredients that formulate our drink. If you want to learn more about our brand, please visit www.proofbrands.com

Two great brands come together in today’s 
Thursty Thursday Cocktail:

The William Tell:
Here’s what you will need:
Single Size:
1 oz proof whisky
2 oz William Organic Cider
1 tbsp muddled wild berries
8 mint leaves
1/2 oz lemon juice
1/2 oz vanilla syrup
LOTS of ice

To a cocktail shaker filled with ice, add 1 oz proof whisky, 1 tbsp wild berries, 8 mint leaves, 1/2 oz. lemon juice, and 1/2 oz. vanilla syrup, shake and strain into a tall glass filled with ice. Top with approximately 2 oz of William Organic Cider.
Garnish with a mint sprig. 
 (created by www.martiniclub.com)

* Simple vanilla syrup recipe – Combine equal parts of sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid and drop in a 1“ piece of vanilla bean (you can substitute a 1/4 teaspoon of real vanilla extract for the bean). Let cool and store in the refrigerator for up to 2 weeks.
(You can infuse your simple syrup with a variety of flavours by adding ingredients like cinnamon sticks, cloves and other extracts.)

HINT: Get your brain freeze on by adding icy frozen fruit to your drink instead of fresh. You can also add fruit, vegetables or fresh herbs to the water in your ice cube trays before freezing, to create interesting and functional mini ice sculptures. Once the ice melts, the inclusions will add an extra zing to your drink.

Yesterday we sat down with young entrepreneur and William Cider Producer, Guillaume Soulière.
William Premium Cider - www.williamcider.com
“William Premium Cider is certified organic and made in Quebec. It is the only single serve can of Canadian cider available at the LCBO. William Premium Cider is an English style cider with a light amber colour and a good balance of sweetness and acidity delivering a crisp clean taste, without any after taste. Only made with natural ingredients, William has a low sugar level with fewer calories than beers and most mixers. This easy drinking and slightly carbonated cider makes it a delight when chilled and served cold. William premium cider is a must have with appetizers, or light finger foods before a meal. The smooth taste harmonizes very well and adds another dimension to the palate. You can drink William with any meal or on any occasion, during a warm summer evening on a terrace, a hot summer day at the beach or a chilly autumn night in the pub.”
Format: 473 ml cans Alcohol level: 5.2 %

PROOF: What inspired you to produce and market this organic cider?
G.S: I always wanted to produce my own products and own my own cider house. My partners visited a few establishments in the UK and gave me the appetite to develop a Canadian version of cider that would compete with imported brands. I also wanted to differentiate myself from the rest of the crowd by providing a product that is organic in nature.

PROOF: What classifies you as 'certified organic' by Canadian Standards?
G.S: Ecocert is a well-recognized body in Canada for the certification of organic products. It guarantees that production and marketing rules for organic agricultural products have been respected throughout the entire manufacturing process. Ecocert is a listed certified agency and is recognized by the Canadian Food inspection agency.

PROOF: How do you think Canada measures up in the 'certified organic' market?
G.S: I cannot speak of other country’s organic certification practices but here in Canada we seem to have good guidelines in place to ensure adequate compliance.

PROOF: Does Canada have stricter laws & regulations?
G.S: I do not know as we have not applied in other countries, but at first bird’s eye view I would have to say that we have fair guidelines that ensure a good follow through.

PROOF: Is the Canadian Government very supportive of the organic farmers?
G.S: From our point of view we think that the Canadian government is doing a good job. We can see the growing number of producers that are more aware of these practices. It seems to be well communicated but a lot more work is needed to be supportive and find alternative farming practices that can feed the masses and make it profitable for farmers.

PROOF: Are you the first generation to produce this cider? Tell us a bit about your roots. Where are you from?
G.S: Yes, I am a first generation producer. In 2006, I left L’Oréal Canada to start my first company, Solar Bottling (Cidrerie Solar), with two long-lasting friends Maxim Ouellet and Frederic Lachance. We acquired Cidrerie Le Nordet. Our mission is to bring youth and passion to the alcoholic beverage market, through the launch of new and innovative products of exceptional quality. We specialize in the development of alcoholic beverages based on cider.  Our company acts as a co-packer and filler for many proprietary and non-proprietary products. Alcohol in cider is made from apples, which gives it a smoothness and crispness unachieved by other alcohol beverages (beer, vodka-based beverages, etc). Cider is now renowned as a traditional and refined product, is also an ideal basic ingredient for new and innovative alcohol beverages.

PROOF: Where do you select your apples? Do you press the apples, or purchase the juice?
G.S: Our apples come from various varieties, namely from Western states and provinces as the apples found in our area are not compatible with our recipe. We do not press any apples on premise. We buy bulk juices only.

PROOF: Which other products influenced you?
G.S: Strongbow, Blackthorn

PROOF: Which foods best compliment William Cider?
G.S: We think that the best pairing foods are Applewood Smoked Salmon (marinate the salmon in William Premium Cider and BBQ on an applewood plank)
Jerk Chicken, BBQ pork ribs and salads. We also think that it accompanies various finger foods and pizza very well.

PROOF: Do you plan on producing any other flavours or formats?
G.S: For the time being we have not looked at developing other products. We will look at this further down the road as we wish to develop more markets and not necessarily other products. We have considered producing lunch formats (250 ml to 300ml) for people that wish to have a quick bite and have a William during their meal.

Thank-you Guillaume. We love your product!

Worldwide: www.ecocert.com/

To sample The William Tell, visit our booth at Whisky Live, October 22nd, 2010
Ticket Details:
Friday 22nd October, VIP Ticket 4pm to 10pm. $95
Including Whisky Live tasting glass, show guide,10 vouchers and food.
On door price $110.
Friday 22nd October, Evening Ticket, 7pm to 10pm. $60
Including Whisky Live tasting glass, show guide, 5 vouchers and food.
On door price $70. Masterclass tickets $20 (valid with a VIP or Evening ticket) * Ticket price includes PST and excludes GST and booking fee of $2.30

Just to prove how much we love William Cider, we have sourced out these yummy organic recipes & books with recipes that we think will perfectly match the flavours and philosophies of William's Cider and The William Tell. Don't forget to make the most of our last few beautiful October weekends, by sparking up the bbq & eating outdoors.

Organic agriculture is a holistic system of production that takes farming back to basics. Organic farmers strive to incorporate practices that are mindful of their effect on the Earth to create a minimal adverse effect on the environment. Organic practices generally include growing food in harmony with nature, without the use of pesticides to create a community within soil organisms, plants, livestock and people. According to the National Standard of Canada, Organic Agriculture (www.planetorganic.com)

Coconut Yam Fritters
These Asian-inspired fritters, developed for a Planet Organic Cooking class, are an excellent way to enjoy the sweet earthy taste and nutritional goodness of yams.
1/2 lb Yams (about 1/2 of a large yam) 250 g
1/2 cup Unbleached white flour 125 ml
1/2 cup Rice flour 125 ml
1/2 tsp Turmeric, ground 2 ml
1/2 tsp Sea salt 2 ml
1/2 tsp Baking powder 2 ml
1 cup Coconut milk 250 ml
Canola oil (enough to pan-fry)

Peel the yam, grate coarsely and extract as much moisture as possible by squeezing in your hands. In a large mixing bowl, mix the two flours with the baking powder, salt and turmeric. Toss in the grated yam. Gradually add enough coconut milk to moisten. If the mixture becomes too dry, add more coconut milk; however, it should be solid enough to hold its shape.
In a large skillet, heat a tablespoon of the oil to medium-high heat. Lightly form a heaping teaspoon of the fritter mixture and fry on both sides until golden brown. Flatten slightly with a spatula to ensure the inside is cooked. You may need to add small amounts of oil as you go.
Once made, keep them in a warming dish in a preheated oven. Serve fritters with a plate of soft lettuce, herbs, bean sprouts and dipping sauces. Yields 4 servings.

Caraway Yogourt Dip
½ cup plain organic yogourt 125ml
1 tsp paprika 5 grams
½ tsp caraway seeds 2.5 grams

Here are a few great organic cookbook suggestions which can be purchased at most bookstores:

Pick up ‘Earth to Table’ by Jeff Crump & Bettina Schormann
The ‘Chicken Under a Brick’ with ‘Piri Piri Sauce’ is both delectable and
As easy to prepare as it sounds. www.randomhouse.ca/catalog/display.pperl?isbn=9780307356840 you can also follow chef Jeff Crump on Twitter
There are wonderful recipes in 'Fresh From the Farmers’ Market by Janet Fletcher.
The book is divided into growing seasons. There is a great ‘autumn arugula’ recipe,
‘Pizza with mozzarella and arugula’, on page 135.

Try the Fresh Burger Mix from the ReFresh Cookbook by Ruth Tal
These burger Patties are so delicious and filling they can be served without the bun.
The burger mix keeps for up to three days in the fridge and can be safely frozen 

On Saturday, we stopped at the Evergreen Brick Works Farmer’s Market at 550 Bayview Avenue in Toronto for some last minute food items for Thanksgiving. It was awesome! (Saturdays from 8am – 1pm)

Starting November 6th 2010, the Farmer’s Market will be open year round!
The Brick Works Farmers’ Market features the best of the season, with a fabulous assortment of fruits, vegetables, wild fish, meat, cheese, milled flours, eggs and oils—all from local farmers. You can see a list of all the vendors on the EBW website.

Although we were driving, on our way out of the city, there are many transportation alternatives to getting there, such as a FREE shuttle bus from Broadview Station. Visit the EBW website for a schedule and other walking, biking, shuttling options. http://ebw.evergreen.ca/visit/
Not only can you buy some of the freshest organic foods & baked goods, many vendors are offering a variety of prepared foods. You can pick up your lunch and eat it right in the middle of the action at one of the many wooden indoor/outdoor tables. In our experience, we nibbled on some hot roasted chestnuts from P & H Farms’ www.phorganics.com, before committing to a Toasted Organic Panini from the Waffle Bar’ www.thewafflebar.ca Both were fresh and delicious. Next week we may try an Organic Hot Dog from Buddha Dog’ www.buddhafoodha.com
If you are thinking of pulling on your hunter boots and traipsing out, make sure to bring Spike along for the trip. He'll be licking his chops for some Muttballs, which are meatballs for dogs. www.pablothedog.com

Even though most markets are now closing for the winter, you can still learn more about locally grown foods by visiting these great resources:

This weekend’s fabulous Weather Forecast:
Saturday - Sunny with a high of 14 degrees
Sunday - Mainly sunny with a high of 15 degrees

Here's a recap of our great Thanksgiving weekend: