LCBO Food & Drink Autumn 2015

TRENDSPOTTING from page 28

a splash of cider from page 17

4 Into the roasting pan place turkey neck, onions, carrots, celery, garlic cloves and sage. Season generously with salt and freshly ground pepper. Stir to combine. 5 Being careful not to tear the skin, gently loosen it from the breast meat and place 1 tbsp (15 mL) of butter under the skin of each breast. Smear the remaining 1 tbsp (15 mL) butter over entire turkey. Season turkey generously inside and out with salt and pepper. 6 Place roasting rack over vegetables and place turkey onto rack. Roast uncovered in middle of a preheated oven for 30 minutes or until the vegetables and turkey brown slightly; do not let vegetables burn. 7 Remove pan from oven; carefully add cider and 2 cups (500 mL) water to pan. Loosely cover the turkey with foil and return to oven. Roast for 2 hours, basting once each hour and adding an additional cup of water to pan when needed. Important: never let the bottom of pan dry out. 8 After 2 hours, remove foil and continue to roast turkey until a meat thermometer inserted in the thickest part of the thigh reads 170°F (77°C), about 30 more minutes. When cooked, remove turkey to platter or cutting board. Keep covered with foil and let rest 20 minutes before carving. 9 Remove rack from pan. Place 1 cup (250 mL) water into roasting pan and heat over medium-high, scraping up browned bits from bottom. Carefully strain liquid from solids, pressing gently on solids to extract flavour; 2 cups (500 mL) of liquid are needed for the gravy. If there is too little, top up with water. 10  For pan gravy, in a small saucepan melt remaining ¼ cup (60 mL) butter over med­ ium-high heat. Whisk flour into melted but- ter until well combined. Slowly whisk in warm pan liquid until well combined and thickened. Lower heat and simmer for 3 minutes; set aside and keep warm. If it becomes too thick, loosen with a few drops of water. 11  Slice turkey and serve with pan gravy and stuffing (recipe follows). Serves 8 to 10

RUM SUNSET In a cocktail shaker filled with ice, add 1½ oz premium white rum, 1 oz lemon juice, 1 oz lime juice and 1 oz Simple Syrup (recipe fol- lows). Shake and strain into a coupette glass. Top with 1 oz Merlot. Garnish with a rosemary sprig. Makes one drink

CIDER-ROASTED TURKEY Roasting a turkey can be quite simple to do. The most important tip is always to use a meat thermometer—it will give you confidence that your bird will turn out succulent and juicy. The cider used in roasting helps give a delicious pan gravy in the end, while the apples in the stuffing are another nod to the comforting fla- vours of fall. 10 slices of bacon, cut into ½ inch (1 cm) pieces 13 to 14 lbs (6 to 6.5 kg) whole turkey; neck and liver removed from cavities; reserve neck 2 onions, peeled and quartered 3 carrots, cut into 2 inch (5 cm pieces) 2 celery stalks, cut into 2 inch (5 cm pieces) 5 cloves garlic, peeled and left whole 2 tbsp (30 mL) fresh sage, coarsely chopped Salt and freshly ground pepper to taste

3 tbsp (45 mL) unsalted butter plus ¼ cup (60 mL) for gravy 3 cups (750 mL) hard cider 3 cups plus more (750-plus mL) water ¼ cup (60 mL) all-purpose flour

AUTUMN SANGAREE To a cocktail shaker, add 6 fresh pitted cher- ries and ½ oz Simple Syrup (recipe follows). Muddle. Fill the shaker with ice and add 1 oz Canadian whisky and 2 oz Merlot. Shake and strain into a rocks glass with ice. Add a pinch of cracked black pepper and garnish with a lemon slice. Makes one drink S IMPLE SYRUP Combine equal parts sugar and boiling water; stir until sugar has dissolved. Store in fridge until chilled.

1 Preheat oven to 325°F (160°C). 2 In a medium saucepan, cook bacon pieces over medium-high heat until fat has ren- dered and bacon is nicely browned, about 10 minutes. 3 With a slotted spoon, carefully remove bacon and set aside for stuffing. Place 3 tbsp (45 mL) of rendered bacon fat into a large roasting pan, discard leftover fat, and reserve saucepan to make stuffing.

158  FOOD & DRI NK AUTUMN 2015