It wasn’t all that long ago that craft beer took Ontario by storm. In 2015, after much grumbling by craft brewers and beer drinkers alike, the provincial government introduced new measures aimed at making it easier for small local brewers to deliver their products to Ontario’s growing population of beer geeks. Since then, Ontario has seen a boom in both the quantity and quality of craft beer. It seems like nearly every region has a renowned brewery, and post-secondary schools have been expanding access to brewing programs.

However, it might be time for craft beer to take a back seat – said no one ever – but, hard cider is also trending in popularity.  With fall just around the corner and local farmers’ fields lined with apple trees weighed down with fruit, there is no better time of the year to round-up local cideries. 

West Avenue Cider House

84 Concession Road 8 East, Freelton  |  Westavenue.ca 

West Avenue Cider is where authenticity and tradition meet big city lights. This small-batch cidery has been awarded Best Cider in Ontario for several years running. Heritage apples are rare in Canada, so West Avenue planted thousands of trees in their orchard to ensure their heritage ciders remain authentic. Using only the best ingredients, coupled with a slow fermentation process, West Avenue releases new ciders every month that are seasonally inspired by their Cider Maker.  Try Legend of the Fall, a Spanish-style sour cider, or Autumn, fermented with wild yeast, unfiltered and unpasteurized. 

Carlisle Cider Co. 

1453 Milburough Town Line, Carlisle  |  Carlisleciderco.com

 
A family farm with decades of history, Carlisle Cider Co. has come to be known as one of Ontario’s most renowned apple farms and packers. While the third generation has expanded its offering, they have never lost sight of quality, integrity, and community. Carlisle is a small and simple town, and Carlisle Cider Co believes their hard cider should be that way too. They pay homage to their farming roots, dating back to the late 1800s, and keep their line of products narrow (so as to never spread the love too thin). Each cider was inspired by a special place in their little town. Discover all three: Tally Ho Valley (flavour of crisp green apple and fresh grapefruit zest), Chapel on the Twelve (flavour of apple and white apricot blossoms), and Progreston Falls (flavour of ripe bosc pear and vanilla). 

Spirit Tree Estate Cidery

1137 Boston Mills Road, Caledon  |  Spirittreecider.com

 
A cidery, a bakery, and a farm shop – there isn’t much Spirit Tree Estate doesn’t offer when it comes to apples. This small, community-focused cidery is located on an environmentally-friendly property in Caledon. After years of running a successful farm market and pick-your-own operation, owners Thomas Wilson and Nicole Judge wanted to create a legacy for their family – a modern cidery that honoured old-world traditions. Today, they create craft ciders made on-site with Ontario apples, pears, and seasonal flavours. Try their Pumpkin Spice Cider, made from pumpkins roasted in their wood-fired oven, or their Apple Cranberry Cider Spritzer for a refreshingly sweet-tart flavour. 

You can find many local ciders in the LCBO – but they don’t carry everything. Be sure to visit your local cidery to explore all they have to offer (including yummy grub, great views, and wonderful conversation).  

By Anneliese Lawton

I’m partial to a meatball. They’re incredibly versatile and easy to make, and for me at least –they’re nostalgic. Over the years, I watched my Nonna handroll at least a thousand meatballs as she hovered over her speckled linoleum counter. My mom minced meat and garlic, and then hand-mixed and rolled them right on our kitchen island. As for me – I have three kids and zero time – so my meatballs come from places like Burlington’s Platter Company (self-proclaimed best meatballs in town). Everyone in my family seems to like something different, so we stock up on their beef/pork and chicken meatballs. They’re gluten-free and pair phenomenally well with their house-made pappardelle. (P.S Their honey garlic meatballs are great for game day). 

Our family recipe was never written down, and the ingredients were never measured. When my grandmother passed away, her meatballs went with her. And to me, those meatballs tasted like home. I spent years trying to replicate her recipe until I discovered Nonna’s Oven in Oakville. Their 50-year-old recipe is authentic, perfected, and tastes…well, like home. Made of veal and pork, the foundation of the recipe is exactly like my grandmother’s. She measured everything by eye, and yet every meatball was full of the same perfect flavour, every time. There was always a dusting of bread crumbs, at least one egg, fresh-cut parsley, salt, and pepper. The meatballs would simmer for hours in my family’s homemade tomato sauce. The walls of my grandmother’s kitchen absorbed the aroma of basil and garlic. 

Few things can beat the comfort of a big bowl of pasta and meatballs on a chilly autumn night. And it seems like every family has its own secret recipe for this old-time favourite (hopefully your family actually wrote it down). A little milk here, some ketchup there, maybe even some parsley or cheese. They’re easy to freeze, and many recipes can be gluten-free or even vegan. (Try Familia’s Fine Food‘s handmade gluten-free beef meatballs in a rustic tomato sauce). With this much variability, they also make the perfect side dish.

If you love fall flavours, then a simple turkey meatball, blended with stuffing seasoning, milk, bread, sautéed onions, and celery is a fool-proof Thanksgiving meal. Serve over mashed potatoes with cranberry sauce, gravy, candied yams, and Brussel sprouts – and you have an entire Thanksgiving meal without the stress of making a turkey. 

For a vegan twist, lentil and mushroom stuffing meatballs with sweet dried cherries are the perfect mix. Again, they pair perfectly with mashed potatoes – but this time, try a vegan mushroom gravy to keep it friendly for your herbivore friends. If you’re nervous about trying your hand at a vegan ball – try Baranga’s on the Beach in Burlington. They serve a vegan meatball made of eggplant, tomato, and fava beans.

For other fun fall flavours, try adding apple butter and all-spice to Swedish meatballs for a spiced apple flavour. Or mix pumpkin puree, sage, cinnamon, and ground nutmeg into ground turkey and serve over spaghetti squash for the perfect fall dish.

Do you like to keep things traditional? Brick Oven Bakery in Burlington has oversized meatballs, perfect for a main dish. Add fresh pasta and a crispy loaf of ciabatta bread for a warm and hearty comfort meal. 

Our favourite thing about meatballs? They’re the perfect menu item to experiment with – and when you add seasonal ingredients, you may just be crafting a family recipe that will be passed down for generations.   

By Anneliese Lawton