air max ltd shoes Canadian Ice Wine Syrup - Made f

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Chef Collevecchio’s Delicious Suggestions for Cooking with Ice Syrup [link widoczny dla zalogowanych]As a BBQ Glaze: Ice Syrup is best enjoyed brushed over fall-off-the-bone pork back ribs or basted over pork chops and any other game meat .Seafood Applications- Especially delicious over sweet, seared scallops, barbequed lobster and grilled shrimps.For a Sweet Finish- the Ice Wine Syrups have endless applications. Collevecchio’s favourites include marinating and drizzling the syrups over local, seasonal fresh fruit. He says, “Currently we are pouring the syrups over local, Niagara strawberries, with a touch of crème fraiche and fine cut mint.” He adds, “We are looking forward to the upcoming peach and apricot season where these fruits will ideally be cooked into a compote to be enjoyed with foie gras, paté, and assorted ripened and unripened cheeses.”Cab Franc Ice Syrup and Ontario Strawberries
Vida Ice Syrup Vinaigrette
According to Murdza, chefs like to use the Vidal Ice Syrup as a marinade for pork or a basting sauce, while the Cab Franc pairs beautifully with berries and dark chocolate. “The reason this product works so well with food is that it’s got an excellent sugar to acidity balance. If chefs try making an ice wine syrup by reducing it with a simple syrup- the caramelization of the sugars changes the flavour of the ice wine. Here [link widoczny dla zalogowanych], you get that flavour and an acidity-sugar balance that enhances food.”
Food Trends recently asked Chef Lino Collevecchio of Niagara Gourmet Merchants about how consumers can use Ice Wine Syrups in home cooking applications. Collevecchio says, “As the Ice Syrup is ideally used as a finishing condiment, it lends itself to simple cooking applications.”
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Niagara Icewine Festival
Niagara-on-the-Lake Wines of Winter
Food and Wine Pairing in Vancouver
Ready to give the product a test drive at a recent dinner party, the cabernet franc Ice Syrup was poured over local washed and hulled strawberries and left to macerate before being devoured with a few scoops of quality vanilla bean ice cream and a crumble of amaretti cookies for texture. The result: the perfect embodiment of our terroir – Niagara grapes that normally go into making some of the world’s finest dessert wines combined with the sun-kissed [link widoczny dla zalogowanych], ruby-red strawberries of Ontario's summer. Balance and sweet harmony on a plate!
Bonus - the only ingredient you’ll find on the ingredient deck reads: 100% grape juice!
True Canadian Product
For summer entertaining, Chef Collevecchio has generously offered up a perfect vinaigrette and salad recipe to accompany grilled scallops, barbecued shrimp or a grilled fish fillet. Food Trends would also suggest that this would pair beautifully with a good Berkshire Pork Chop as a fresh counterbalance to the pork’s richness.
Multi-Purpose/Application Syrup
Murdza says this is a “true Canadian product invented in Niagara, using local grapes.” He says that given the government’s Green Belt initiative and the recent slump in wine sales due to the downturn in the economy, his product gives farmers a reason to keep planting grape crops for something other than wine.
There’s more than one way to enjoy the sweet nuances of Canadian ice wine. On a recent trip to Niagara’s wine region, Food Trends spotted the simply named “Ice Syrup” made by Steve Murdza. Using low heat evaporation, Murdza and his team at the University of Guelph were able to remove the water content in Vidal and Cabernet Franc grape juice until they were left with a non-alcohol syrup.