October 13, 2011

proof whisky, the return of William, Vol. 55


With the end of apple-picking season already here, we thought it only fair to feature one more apple drink this month. We used William Cider in the William Tell cocktail, strangely enough, at this exact time last year and it was a huge hit. The William Sour is definitely another one to try. Like’ us on Facebook http://www.facebook.com/pages/Proof-Brands/181641835185326 and Twitter http://twitter.com/proofbrands to get last minute updates on tastings, parties & events.



the william sour 1 ½ oz proof whisky • 1 oz cinnamon simple syrup • 4 oz William Cider
To an ice-filled glass, add all ingredients. Stir and garnish with a cinnamon stick or apple slice.

Cinnamon Simple Syrup: 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 cinnamon stick. Let cool and store in the refrigerator for up to 2 weeks.

 

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. Made with all-natural ingredients, William has a low sugar level with fewer calories than beers and most mixers. This easy drinking and slightly carbonated cider is best when served cold. For information on where to get your very own William Cider glass, visit: www.williamcider.com



We had an awesome Thanksgiving Sunday thanks to the weather and thanks to our wonderful families. After sipping on make thymes, sage plums and the snacks to match on our forest walk, we went home and mixed up a pitcher of William Sours


Because a lot of our dishes were made with apples, we went into the town of Midland on Saturday to stock up on some cheeses – it's such a natural pairing. André, owner of Ciboulette et Cie (www.cibouletteetcie.ca) helped us in selecting the perfect cheese – he’s so good.


Although we came home with many types, the Mimolette, Salt Spring Chèvre and Blue Ermite alone, can definitely make a perfect cheese trio for any entertaining platter.

 

Mimolette Creamery, hard, cow's milk cheese produced in Flanders and Normandy. Basically, it is a matured Edam that is allowed to ripen for around six month to nine. The natural rind ranges in color from yellow orange to light brown and is pitted, dry and hard. Intensely fruity, it is popular as a cooking cheese and as a snack to eat with a glass of beer. When young (4 - 6 month), the cheese is firm compact and slightly oily with a subtle fruity aroma and a mellow nutty taste. Most of this cheese is, however, eaten when aged. The bright, deep tangerine color of the cheese is due to the natural dye, annatto. Mimolette is also known as Boule de Lille.

 

Salt Spring Basil Chèvre This flavoured soft cheese comes with basil layered on top of it. A splash of olive oil helps to infuse the flavour throughout the cheese. It  goes especially well on a cheese plate, not only because of its distinctive look, but also because basil is a mild flavour that almost everybody enjoys. If you are in doubt as to the preferences of your guests or hosts, you can do a lot worse than serving or bringing a soft, fresh basil flavoured goat’s milk cheese. (www.saltspringcheese.com)


Blue Ermite was the first cheese created in 1943 by the Benedictine Monks at the Fromagerie de L’Abbaye Saint-Benoît. It is a sharp, crumbly Canadian blue cheese – excellent for cooking, and salads. It comes wrapped in foil.

 


We also made a few batches of ‘light’ crisps to take on the walk. These are buttery little pieces of heaven let me tell you. We recommend you serve them to your guests (but tuck a couple away for yourself first – they go really fast!). They go extremely well with our featured cocktails and nicely with ice wines. Here are two great recipes, both from www.epicurious.com:

 

Herbed parmesan crisps 1 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano • 2 teaspoons all-purpose flour • 1 teaspoon finely chopped fresh rosemary or thyme • 1/4 teaspoon freshly cracked black pepper
Preheat oven to 350°F. In a small bowl, mix all the ingredients together. On a baking sheet coated lightly with cooking spray or lined with parchment paper, place tablespoonfuls of the mixture with a couple inches between each, and spread them out into ovals about four inches long and two wide. (You should have about 12 crisps.) Bake in the oven until they turn golden brown, 6 to 8 minutes. If not shaping them around a spoon handle, cool crisps flat on a metal rack.



Assorted Cheddar Crisps 1 stick (1/2 cup) unsalted butter, softened • 3/4 lb sharp Cheddar, coarsely grated (preferably in a food processor) • 1 large egg yolk • 1 cup all-purpose flour • 1 teaspoon dried mustard • 3/4 teaspoon salt • 1 teaspoon cracked black pepper • 1 teaspoon caraway seeds • 1 teaspoon nigella seeds
Blend together butter, cheese, and yolk in food processor until smooth. Add flour, dried mustard, and salt and pulse until just combined. Transfer dough to a sheet of wax paper and divide into 3 portions (do not clean processor). Return 1 portion to processor, add pepper, and pulse until combined well, then transfer to another sheet of wax paper. Shape into a 7-inch-long log (1 1/2 inches thick), using paper as an aid, then roll up log in paper and twist ends of paper to close. Make 2 more logs on separate sheets of wax paper in same manner, using caraway seeds for second log and nigella seeds for third log (instead of pepper) and cleaning processor in between batches. Chill logs until firm, about 2 hours. Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper. Unwrap 1 log and cut enough thin slices (about 1/8 inch thick) from it to fill baking sheet, arranging slices 1 inch apart. Bake until edges of crackers are golden, 10 to 12 minutes. Transfer on parchment to a rack and cool slightly, about 15 minutes. Make more crackers in batches with remaining dough. Serve warm or at room temperature.


Weekend Forecast:
Saturday: Cloudy with showers and a high of 12 degrees :(
Sunday: Cloudy with showers and a high of 14 degrees :(


No comments:

Post a Comment

Tell us what you think

Note: Only a member of this blog may post a comment.