LCBO Food and Drink Autumn 2016

TWISTS  TURKEY ON THE q

TURKEY BRUNCH BURGERS Redolent of sage and tart with apple, an au- tumnal turkey patty is the star of this unique brunch sandwich. Melted cheddar adds gooey richness, while slow-roasted tomatoes give it a sweet hit of umami. If you prefer, the tur- key mixture could also be formed into smaller patties, pan-fried and served with pancakes or French toast.

6 English muffins 6 slices mild cheddar cheese Grainy mustard to taste 1 cup (250 mL) baby arugula 1 For the slow-roasted tomatoes, preheat oven to 275°F (140°F). 2 In a large mixing bowl, whisk garlic, thyme, olive oil and vinegar. Halve tomatoes length- wise. Scoop out and discard seeds. Place tomatoes in bowl. Season with salt and pep- per. Mix thoroughly. Place tomatoes cut-side up on a parchment-lined baking sheet. Bake 2 hours. Reduce oven to 250°F (120°F). Bake until tomatoes are shrivelled but still moist, 1½ to 2 hours. Remove from oven and cool completely. (Tomatoes will keep, covered and refrigerated, for 5 days. Bring to room temper­ ature before serving.) 3 For the turkey patties, heat oil in a medium frying pan over medium heat. Add onion. Cook, stirring, 3 minutes. Add apple and sage. Cook, stirring, until moisture has evaporated and apples are al dente, 5 minutes. Transfer to plate to cool. 4 In a mixing bowl, combine turkey, bacon, cooled apple mixture, salt, pepper and nut-

meg. Mix thoroughly. Divide into 6 even balls. Form balls into patties that are 4 inch (10 cm) diameter. (Patties will keep, covered and re- frigerated for 2 days.) 5 Preheat barbecue to medium-high. Split muf- fins in half. Trim cheese slices to 3-inch (8‑cm) squares and set aside. 6 Clean and oil barbecue grate. Grill patties until cooked through, 5 minutes per side. Dur- ing last minute of cooking, place cheese on top of patties to melt. Grill muffins on cut side until lightly toasted, 20 to 30 seconds. 7 Smear muffin bottoms with mustard. Top with a few arugula leaves. Layer with patties, 2 tomato halves each and muffin tops. Serve immediately. Refrigerate any leftover toma- toes for another use. Serves 6

SLOW-ROASTED TOMATOES 1 clove garlic, minced 1 tsp (5 mL) fresh thyme leaves 1 tbsp (15 mL) extra virgin olive oil 1 tsp (5 mL) balsamic vinegar 8 large plum tomatoes Salt and freshly ground pepper to taste TURKEY PATTIES 1 tbsp (15 mL) vegetable oil 1 small onion, finely chopped 1 Granny Smith apple, peeled, cored, grated 4 tsp (20 mL) chopped sage 1 lb (500 g) ground turkey 4 slices smoked bacon, finely chopped ½ tsp (2 mL) salt

WHAT TO SERVE 13 th Street Cuvée Rosé Brut VQA VINTAGES ESSENTIALS 147504, $27.95 Astrolabe Province Sauvignon Blanc VINTAGES ESSENTIALS 10421, $22.95

¼ tsp (1 mL) freshly ground pepper Large pinch freshly grated nutmeg

58  FOOD & DRI NK AUTUMN 2016