By: Daniella Noël (She/Her/Elle)
Important Note: The author would like to acknowledge that this article was written before Hurricane Melissa devastated much of the island of Jamaica. If you enjoy this article please consider making a donation to relief efforts of your choosing or to The Jamaican Canadian Association via Canada Helps. Our thoughts and prayers are with the people of Jamaica, globally, as they navigate the fallout of this natural disaster on their lives and the lives of their loved ones.
Are Ontario craft ciders invited to The Cookout? As a first-generation Black Canadian with split family origins in both Grenada and Trinidad and Tobago, my response is a resounding YES! Ontario ciders are the perfect pairing companion, providing low ABV (alcohol by volume) selections with fruity infusions, and flavours and aroma reminiscent of Champagne Colas; a much loved Caribbean non-alcoholic beverage. In my first piece of a multi-part series in partnership with The Ontario Craft Cider Association, I hope to diversify the way readers taste and pair cider. I strongly believe cider is an underutilized year-round beverage, teeming with versatility that complements the sophisticated seasoned meats and spicy flavours of traditional Caribbean dishes. From brunch & lunch to dinner & dessert there is always a solid selection of ciders that rise to the occasion.
As a long-time cider enthusiast, I wanted to reintroduce Canadians of all backgrounds and countries of origin to the bursting potential in each can of freshly picked and pressed apple juices. It was during my time sampling a variety of Ontario’s best ciders that I noticed there are rarely Caribbean food pairings listed for ciders, outside of the internationally popular and Jamaican dish Jerk Chicken. With that realization, I decided to ‘think outside the can’ creating a pairing guide for folks looking to find new cuisine to pair with their local cider favourites or find stand-alone ciders that also compliment the complexities and soul of Caribbean cuisine. For readers who are brand new to the cider game, I hope to introduce you to the endless flavours and pairing possibilities that come alongside the crisp flavours of Ontario Local Craft Ciders.
Cider Pairings
Brunch
Ackee and Saltfish with side of Fry Bake
Do Caribbean Canadians Brunch? Well of course we do! Much like all things we do, brunch is leveled up with a distinct style and unique flavours. Saltfish, or salted cod, is a quintessential breakfast staple in any Caribbean home. This versatile dish, featuring savoury ackee fruit, fresh tomatoes, onions and flaky salted cod, pairs perfectly with the bright and bubbly Shale Ridge’s Raspberry Rosé Cider. Light as a feather, this tart raspberry and hibiscus flavoured beverage with a zesty lemon finish seamlessly balances this breakfast fish dish. This dish can also be paired with the likes of Coffin Ridge’s Forbidden Pink Cider. This cider is for folks that want something on the sweeter side, where sugar and acidity meet perfectly. The candied raspberry and apple tasting notes are matched with a bright and bubbly carbonation that makes it perfect for any Brunch get together.
To complete the Holy Trinity that is a well paired and prepared Sunday Brunch, we add Fry Bake. This doughy and delicious flour-based side is also known as Floats, Fried Dumplings, or just Bakes. Fry Bake is the bread of many names and origins depending on where you come from. Much like debates over ‘goat curry’ or ‘curry goat’ there is no right or wrong answer.
Fun Fact:
The simple recipe and fried preparation mirrors Bannock, a traditional Indigenous Canadian baked and fired flatbread staple.
Lunch
Trinidadian Doubles (*Vegan-Friendly Option)
As a born and raised Canadian but Half-Trini Gyal at heart I couldn’t write this article without mentioning my curry flavoured comfort food, Trinidadian Doubles. This vegetarian and vegan-friendly dish packs double the flavour and the options for folks looking for meat-free dishes. Indo-Trinidadian Doubles are a comfort for me as a first generation Canadian with both African and East Asian ancestry, which is very common in the Islands given the multicultural backgrounds of people from the Commonwealth diaspora. The dish itself is a variation of Northern Indian’s ‘Channa Bhatura’. This delicacy doubles its flavour with the pairing of Shale Ridges’s Apple Peach or County Cider’s Blackberry Peach cider. The apples complement the curry and turmeric flavours while the sweet taste and aroma of peach match perfectly with the tangy and gooey tamarind sauce base to its delicious chickpea filling.
This lunch favourite uses another style of Caribbean fried flatbread called Bara. The more intricate Bara differentiates itself from Fry Bake with its chewy texture with light, earthy turmeric flavours and spicy undertones. Doubles actually gets its name from the double base/wrap of the Bara bread. This double-secure base is used to wrap or sop up the curry and chickpea filling known as channa. Doubles are my go-to introductory food to non-Carribbean friends, and pairs perfectly with Heeman’s Berry Blush cider. Berry Blush is bursting with predominantly strawberry flavours that linger on your taste buds after every sip. The tangy filling accompanied by the sweet strawberry is the perfect combo for anyone who loves the tangy sweetness of a strawberry and goat cheese salad.
What more can I say than, “Cider is doin’ BIG Tings!” *using my best patois accent. It has the sparkle, flavour and the soul to fit right in at your next Cookout, brunch or lunch. At the heart of any craft beverage there is connection and community; between the growers, makers, distributors and finally the customers who enjoy the product. The same level of creativity and care can be found in Caribbean culture and cuisine. I look forward to taking readers on a Bourdain style adventure to Parts Unknown: Cider Edition. Next time you bring the family around the table, think of new diverse flavours in your dishes and especially in your drinks by selecting Ontario craft ciders that have a pairing for any flavour, occasion or season.
See you Next Time or as they say in Jamaican Patois ”Inna di morrow”
About Daniella Noël
As a passionate storyteller and eclectic multi-media creative Daniella strives to carve out space for marginalized communities in her areas of interest. As a burgeoning writer and longtime cider and wine enthusiast, she hopes to bring her unique voice to an industry where diversity of perspective can be limited (and limiting!).
Daniella has devoted her life’s work towards the education, advocacy and empowerment of marginalized communities focusing primarily on youth-oriented programming. Daniella’s previous work has allowed her to provide support through community development and education, performing workshops across Canada.
