Ap­ples let us savour the flavours of fall

Stanstead Journal - - CLASSIFIEDS - More in­for­ma­tion about ap­ple-flavoured beers is avail­able at face­book.com/Mol­sonCana­dian. / www.news­canda.com

(NC) Each sea­son boasts unique flavours and in­gre­di­ents. The fall har­vest, in par­tic­u­lar, is known for ap­ples, and Canada is known for its mul­ti­tude of va­ri­eties – from sweet to tart. Each type of ap­ple of­fers a dis­tinct taste and char­ac­ter­is­tic, es­pe­cially when it comes to cook­ing. If you don’t have ap­ples on hand, sub­sti­tute an ap­ple bev­er­age in your cook­ing, such as Mol­son’s new Mad Jack ap­ple lager, which is another easy way to bring this sweet, crisp flavour to life. Cider as well, is spik­ing as the fastest grow­ing bev­er­age in Canada and its flavour evolves through­out the har­vest sea­son de­pend­ing on the va­ri­ety of ap­ples avail­able. This de­li­cious recipe in­cor­po­rates the fresh and crisp flavour of an ap­ple bev­er­age into a sea­sonal veg­etable pasta dish.

Roasted Squash and Pep­per Pasta with Cider and Chipo­tle Sauce

Serves: 6 Cook time: 30 min.

In­gre­di­ents

Prepa­ra­tion

1. Pre­heat the oven to 200°C (400°F). 2. In a lasagna dish, mix the garlic, onion, pep­per and squash. Coat with olive oil, sea­son and sprin­kle with Chipo­tle pep­per. Roast in the oven for 20 min­utes or un­til the diced squash is ten­der and golden. 3. Spread the slices of pancetta on a bak­ing sheet over­laid with parch­ment pa­per. Bake in the oven un­til crispy. Set aside. 4. In the in­terim, cook the pasta in ac­cor­dance with the in­struc­tions on the pack­age. Strain and set aside. 5. Pour the Mol­son Cana­dian Cider into the pan used to cook the pasta and re­duce by a third. Add the cream and let sim­mer for 5 min­utes. Add the cooked pasta to the sauce and stir to coat. 6. Serve the capellini in soup plates. Gar­nish with roasted vegetables, arugula, parme­san and pancetta chips. En­joy

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