Our cookbook of the week is Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field and Sea by photographer and food writer DL Acken, and recipe developer and olive oil sommelier Emily Lycopolus. Tomorrow, we’ll feature an interview with its authors.
Filled with the flavours of the season, its appetizing aroma is perhaps the best part of Emily Lycopolus’s spiced apple hot toddy. A Thanksgiving tradition, she serves it as soon as guests walk through the front door. Lycopolus likes to use a sweet-tart variety of apple, such as Pink Lady or Salish, and suggests batching the recipe for a crowd; keep it in a slow cooker on the counter so guests can help themselves.1 large apple, peeled, cored, and chopped2 star aniseStep 1In a large saucepan over low heat, warm the apple juice, but don’t let it boil. Peel and slice the ginger.
Step 3Remove from the heat and pour the mixture through a fine mesh strainer into a large bowl. Remove the larger spices from the strainer . Then, using a spoon, press the apple flesh through the strainer. Whisk to emulsify and incorporate the cooked apple. Return the spiced apple juice mixture to the pan and keep warm until ready to serve.
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