TRENDSPOTTING

BY ERIC VELLEND • PHOTOGRAPHY BY VINCE NOGUCHI

WHAT’S ON OUR RADAR FROM THE WORLD OF FOOD AND DRINK.

From svelte hand-helds to hulking power machines, the blender is today’s “it” appliance. We test-drove a few to help you get the most out of your own blender.

I’VE GOT THE POWER

While power blenders have become all the rage, the bulk of them are on the high end. Developed with Harley Pasternak, the Toronto-born celebrity trainer and nutritionist, this blender from Salton ofers plenty of muscle at an afordable price. The two-horsepower motor and eightblade system makes quick work of any food, and the cloverleaf-shaped jar prevents pockets of un-blended food. A handy tamper allows you to move along stubborn foods, such as nuts for homemade peanut butter, with the motor running. Additional bonuses include a to-go bottle and a book of Mr. Pasternak’s healthy recipes. Salton Harley Pasternak Professional Grade Power Blender, $299.99 at Canadian Tire.

Appliance Smackdown

When it comes to blenders versus food processors, it’s not a matter of either/or. Each has its own advantages in the kitchen.

A BLENDER IS BEST FOR

➤ Smoothies ➤ Frozen drinks ➤ Nut butters ➤ Crepe batter ➤ Dairy-free milks

A FOOD PROCESSOR IS BEST FOR

➤ Finely chopped vegetables ➤ Pesto-type sauces ➤ Dips ➤ Compound butters ➤ Pie dough

Frozen Cocktails 101

Here are fve tips for making the perfect frozen drink. Read, learn, then try our refreshing Arctic Rye and Ginger (recipe page 157). 1 Always batch and freeze all the ingredients to achieve the perfect slushie texture. 2 Don’t be shy with the sweetener, as the ice mutes the perception of sweetness. 3 For the blender to work efciently, make two to four drinks at a time. 4 Freeze serving glasses to prevent premature melting. 5 Make sure to have straws on hand, as drinking from straws is the only way to enjoy a frozen drink.

FLASH IN HAND

Also known as a stick blender or an immersion blender, a hand blender is worth owning in addition to a traditional blender, for many reasons. First of, they’re inexpensive and hardly take up any room—most can be tucked away in the utensil drawer. For soups you can blend right in the pot, which cuts down on the number of steps and dirty dishes. They can also whip cream and make mayonnaise (see below) in a matter of seconds. The Cuisinart Smart Stick Hand Blender ($46.99 at Hudson’s Bay) is an excellent starting point, and for a few more bells and whistles including a fve-blade food processor attachment, there’s the Braun Multiquick 7 Hand Blender Set ($199.99 at Hudson’s Bay).

Mayo Made Easy For

novice cooks, whipping up mayonnaise with a whisk and elbow grease often yields a broken, oily mess. Armed with a hand blender, you can whiz homemade mayo in under a minute without breaking a sweat. It’s a wonder anyone makes it the old-fashioned way. Try our foolproof recipe on page 157.

TIP To reduce noise, move your blender away from the wall and run it on a folded dishtowel or silicone mat.

NUTS TO YOU With a power blender on your counter, nuts can be transformed into a variety of products for breakfast, baking and beyond.

FLOUR Popular in gluten-free baking and German pastries, almond four is dead simple to make. Run raw whole almonds on high speed for about 10 seconds, using the tamper to move any stubborn nuts. Hazelnuts and cashews also make delicious fours. BUTTER A power blender can turn peanuts into smooth peanut butter in minutes. Just place the nuts in the bowl and gradually increase the speed until you reach high, while using the tamper to push them down. Once the machine goes from a high-pitch sound to a low one, it’s ready. Use any nuts you like, but roast them frst for maximum favour. MILK If you’re vegan or lactose intolerant, a blender can create smooth, creamy nut milks. Beyond almonds, experiment with cashews and pistachios. Soak whole raw nuts in cold water for 12 hours. Drain, and for every 1 cup (250 mL) nuts, blend with 4 cups (1 L) hot water until smooth. Strain through cheesecloth, add a pinch of salt, and sweeten to taste with honey or agave syrup.

Building a Better Smoothie

There’s a lot more to smoothies than throwing ingredients into the blender. Here’s how to get the most out of your next meal in a glass.

➤ Start with enough liquid to get the motor running, be it milk, non-dairy milks or juice. ➤ In addition to yogurt, protein (and creaminess) can be boosted with cottage cheese, nut butters or silken tofu.

➤ Not only is frozen fruit convenient, it will thicken the smoothie without the need for ice. ➤ Leafy greens are loaded with nutrients, but use robust ones like kale sparingly: they can dominate.

➤ Sweeten to taste with liquid sweeteners such as honey, maple syrup, or agave nectar. ➤ Be wary of the kitchen sink approach or you’ll be feeding a smoothie to the kitchen drain.

TIP For quick cleanup, fll a dirty blender halfway with warm water and a drop of dish soap. Run for 30 seconds, dump, and rinse.

Blender Hacks

The blender has a few uses outside the kitchen. Here are two unique applications for this versatile machine. LIQUID COMPOST To make instant compost, blend veggie scraps, cofee grounds, eggshells and enough water to move things along. Then pour this garbage smoothie over your garden. It’s like a healthy snack for the soil. HYPER-DECANTING To instantly aerate a young, tannic wine, run it on low in the blender for 30 seconds. Let the foam settle then funnel it back into the bottle or transfer to a decanter. Devised by modernist cooking guru Nathan Myhrvold, hyper-decanting comes in handy for those unexpectedly tough wines.