Our love affair with the scent and flavour of smoke is primal, evoking memories from deep within us. Canadian diners continue to be enchanted with all things smoke.
Gone are the days where customers only want smoky flavours associated with BBQ. Smoke continues to waft across menus. Although proteins (both animal and plant-based) continue to dominate the smoky spotlight, this delectable flavour profile now permeates salads, desserts and even drinks.
Go all in with in-house smoking or utilize the flavour packed offerings from Canadian suppliers who know their smoke. Fan those delicious smoky flames and ignite your menu.
Not fizzling out
Smoking and smoke flavours have been around for millennia, but restaurant customers still can’t get enough as smoke continues to waft through menus across the country.
Technomic’s foodservice industry intelligence platform tracks flavours and preparations on menus. And they see smoke!
Among the foodservice establishments Technomic tracks, 45% of operators have menu items featuring smoke flavour or smoke preparation methods. And depending on the segments, the rate is even higher. Food Trucks – 75%, Upscale CDR – 68%, Fine Dining – 66%.
It all makes sense when you consider that poutine appetizers, specialty burgers, sushi and even breakfast platters boasting this flavour profile continue to show growth. When you look at meal parts, desserts that feature smoke are showing an astonishing 33% growth.
Yes, smoke for dessert. And well beyond s’mores, banana boats and mountain pies. How about Smoky Banana Bourbon Bites, Apple Pie with Smoked Cheddar Crust or Smoky Spiced Chocolate Cake?
Blaze a trail
Hanging out at the cottage, delighting in bonfires and watching grandpa at the BBQ are fond memories evoked by the smell and taste of smoke for Victoria Horton, sales and quality assurance for Horton Spice Mills.
“People love smoky flavours because of the memories. It reminds us of summertime, nice weather and social gatherings.” And who isn’t craving that right now? “The scent gives us a moment to reminisce, but the flavour is delicious and keeps us coming back for more,” she adds.
“People love smoky flavours because of the memories. It reminds us of summertime, nice weather and social gatherings.”
Victoria Horton, sales and quality assurance for Horton Spice Mills
“Operators should add smoky flavours for the experience,” Horton suggests. “And for the nostalgia.”
“Smoking meats and other ingredients takes time. It’s a low and slow process,” she reminds us. “If operators want to achieve dishes with smoky flavours without all the work and time needed, spices and seasonings can do the trick. Add them before, add them after, or both, to whatever you are cooking.”
Horton Spice Mills has a few items that can bring smoke to a dish without all the time and effort. How about a Smoky Salted Caramel Pear Tart using their smoked salt. Or a quick Portobello Mushroom Paprikash with smoked paprika.
“Our chipotle seasoning adds a hint of smoke and we have created a Smoked Montreal Steak Spice,” says Horton.
All fired up
“Smoky flavours offer a sensory experience like no other,” says Steve Hutchinson, VP of marketing for foodservice for Parmalat/Lactalis.
“It’s a flavour adventure not easily replicated with in-home dining and can therefore make dining out an incredible experience. Operators who can create these unique smoky flavour experiences and link it to their signature dishes can keep customers coming back.”
Cheese and cheddar are top ingredients paired with smoke. Lactalis takes it a step further with Balderson’s Double Smoked Cheddar. Using it on the menu can impart intense wood smoke flavour, and the fact it pairs well with dark and amber beers, ales and lagers is a bonus.
Balderson Double Smoked Cheddar Fondue
Mini Balderson Double Smoked Cheddar Zucchini Loaves
Balderson Double Smoked Cheddar Mushroom Caps
Kick it up a notch higher and pair smoky appetizers with smoke-infused cocktails. A Manhattan, Bloody Mary or Martini will take centre stage when you add smoky elements — infused spirits, smoked ice cubes, smoking the glass or adding a smoked garnish.
Smoke signals
“Differentiation and craveability are key to gaining new customers,” says Unilever Corporate Chef Kyla Tuori, who has been working with operators to help their businesses excel for the past 14 years.
“The flavours we associate with “smokiness” add complexity to so many recipes, craveable enough that they are now being incorporated into vegetables dishes,” she says.
“Smokiness in your dishes allows for simple, yet impactful, enhancements for a variety of cuisines. Adding smoke flavour, or the process of smoking can be introduced as a subtle background note or leading flavour.”
Not all operators have access to smoking equipment or the inclination to add another process to their busy kitchens. But there’s always another way.
Says Chef Kyla, “Unilever created the Knorr Intense Flavours Deep Smoke. This concentrated liquid seasoning allows you to easily add the rich smoky taste.”
Mojo Pork Tacos with Pineapple and Pickled Jalapeno Salsa
She also reminds us that yes, smoky is amazing but adding other flavours can further enhance your dishes. Knorr Citrus Fresh Flavour is a great example of a complement to smoky dishes but can also be used multiple places on your menu.
Where there’s smoke, there’s fire. Grab your ingredients, add the fuel of your imagination and creativity, stay true to your brand and add some major heat to your menu.
Technomic – Top Ingredients Paired with Smoke
Mojo Pork Tacos with Pineapple and Pickled Jalapeno Salsa
Mojo, a Cuban marinade of citrus, garlic and other spices is enhanced with Knorr Intense Flavours which adds a smoky note to the pork without needing a smoker.
- Yield: 10 Servings 1x
Ingredients
Prepare the Pork Shoulder
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1.5 kg Bone-in pork shoulder
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250 ml Mojo Marinade
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15 ml Knorr® Professional Intense Flavours Citrus Fresh
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15 ml Knorr® Professional Intense Flavours Deep Smoke
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15 ml Liquid from canned chipotles in adobo
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Salt and pepper to taste
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Canola oil, as needed
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250 ml Onion, diced
Prepare the Salsa
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1 L Pineapple (about 1), small dice
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125 ml Pickled jalapenos, minced
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60 ml Cilantro, chopped
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1 Lime, juiced
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15 ml Olive oil
Finish the Tacos
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30 Corn tortillas
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500 ml Monterey-Jack Cheese, shredded
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Radishes, sliced, as needed
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Limes, cut into wedges, for garnish
Instructions
Prepare the Pork Shoulder
- Combine pork with mojo marinade, Knorr Intense Flavors and chipotle. Marinate for at least 4 hours, or overnight.
- Remove the pork from the marinade and pat dry. Season the pork liberally with salt and pepper. Sear in oil on all sides until browned. Set aside. Add the onion to the pot and sauté. Add the marinade to the pot and deglaze. Return the pork to the pot, cover and slow braise in a 120 C oven or pressure cook for about 1 hour.
- When the pork is fork tender, allow to cool and shred.
Prepare the Salsa
- Combine all ingredients and refrigerate until needed.
Finish the Tacos
- Grill or griddle the corn tortillas.
- For each portion, serve 3 tacos filled with shredded pork and pineapple salsa. Garnish with sliced radishes, Monterey Jack cheese, and lime wedges.
Notes
Mini Doubled Smoked Cheddar Zucchini Loaves
With a simple batter, this moist and tender zucchini bread with savoury Balderson® Double Smoked Cheddar is a breeze to make.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 Mini Loaves 1x
Ingredients
- 1 1/2 cups (375 mL) all-purpose flour
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 eggs
- 1/3 cup (75 mL) olive oil
- 1/3 cup (75 mL) 2% milk
- 1 tsp (5 mL) lemon zest
- 1 1/2 cups (375 mL) packed grated zucchini
- 1 cup (250 mL) shredded Balderson® Double Smoked Cheddar
- 1/2 cup (125 mL) chopped walnuts
Instructions
- Preheat oven to 350°F (180°C). Grease 6 mini loaf pans; set aside. In large bowl, whisk together flour, sugar, baking powder and salt; set aside.
- In separate bowl, beat together eggs, olive oil, milk and lemon zest until blended; stir into flour mixture just until moistened. Fold in zucchini, double smoked cheddar cheese and walnuts.
- Divide mixture among prepared mini loaf pans. Bake for 20 to 25 minutes or until golden brown and tester inserted into center of loaves comes out clean.
- Cool in pans on rack for 15 minutes. Serve warm or at room temperature.
- Serve loaves whole as a snack (or slice and serve like crackers on a charcuterie board).
*Note: Use a food processor with shredding attachment for speedy grating of the zucchini and shredding of the cheese.
Notes
Double Smoked Cheese Fondue
A smoky spin on a traditional cheese fondue.
- Yield: 2 Servings 1x
Ingredients
- 1 garlic clove, cut in half
- 75 ml dark sweet beer
- 125 ml coarsely grated Balderson® Double Smoked Cheddar
- 10 ml cornstarch
- 2 ml dry mustard
- 2 ml paprika
Instructions
- Rub the bottom and sides of a small saucepan with the garlic; discard garlic.
- Pour beer into saucepan; bring beer almost to boiling over medium heat.
- Meanwhile, in a bowl combine Balderson® Double Smoked Cheddar, cornstarch, mustard and paprika.
- Gradually stir cheese mixture into saucepan, whisking continuously until mixture just comes to a boil and is thick and smooth.
- Keep warm over low heat or transfer to a fondue pot. Serve warm.
Notes
Double Smoked Cheddar Mushroom Caps
Stuffed mushrooms are always a hit with any crowd. With Balderson Double Smoked Cheddar, sun dried tomatoes, garlic and herbs, these ones are particularly addictive.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
- 2 tbsp (30 mL) olive oil
- 4 large shallots, diced
- 2 cloves garlic, minced
- 2 tbsp (30 mL) finely chopped fresh thyme
- Pinch each salt and pepper
- 1/3 cup (75 mL) finely chopped sun-dried tomatoes
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 cup (250 mL) shredded Balderson Double Smoked Cheddar
- 1 tbsp (15 mL) lemon juice
- 18 cremini mushrooms (or 24 mini cremini mushrooms), stems and gills removed
- 1/3 cup (75 mL) bread crumbs
- 2 tbsp (30 mL) butter, melted
Instructions
- Preheat oven to 425°F (220°C). Heat oil in skillet set over medium heat. Cook shallots, garlic, thyme, salt and pepper for 3 to 5 minutes or until tender. Stir in sun-dried tomatoes and parsley. Cool completely. Toss together shallot mixture, double smoked cheddar cheese and lemon juice.
- Spoon tablespoonful of filling into each mushroom cap; place on parchment paper—lined baking sheet, about 2 inches (5 cm) apart. Toss bread crumbs with butter. Sprinkle over top of each mushroom.
- Bake for 12 to 15 minutes or until mushrooms are tender, filling is bubbling and topping is golden brown. Serve immediately.
Note: For a starter or main course, stuff the filling into larger portobello mushrooms, adjusting the baking time as needed.
Notes