LCBO Food & Drink Autumn 2023

2 bay leaves 1 tsp (5 mL) black peppercorns 3 tbsp (45 mL) salted butter 2 tbsp (30 mL) all-purpose flour 1 tsp (5 mL) honey 6 ripe black figs, stems trimmed, quartered 1. Position rack in centre of oven. Preheat to 325°F (163°C). 2. Pat turkey dry with paper towel. Season with salt. Heat oil a large nonstick frying pan over medium-high heat. Add turkey, two drum sticks at a time. Cook, turning occasionally, until evenly browned, 10 to 15 minutes. Transfer to a 12 x 16-inch (30 x 40-cm) roasting dish. Repeat with remaining turkey. 3. Reduce heat to medium. Add garlic. Cook, stirring occasionally, until golden, 3 to 4 minutes. Stir in wine. Cook, scraping up any browned bits, until reduced by half, 8 to 10 minutes. Stir in broth until warmed through, 1 minute. Remove from heat. 4. Scatter thyme, rosemary, bay leaves and peppercorns among turkey drumsticks in roasting pan. Pour broth mixture overtop, ensuring garlic is evenly distributed through out. Cover tightly with foil, then transfer to centre of oven. Cook until turkey is just tender, about 2 hours. Carefully remove foil. Continue cooking until turkey is golden brown, 45 to 55 minutes. 5. Transfer drumsticks to a large platter. Cover loosely with foil. Carefully strain braising liquid through a fine-mesh sieve into a large bowl. Discard solids. Transfer liquid to a large mea suring pitcher. Skim and discard fat. Reserve 2 1/2 cups (625 mL) liquid, saving rest for another use (like sauces, soups or even risotto). 6. To make sauce, melt butter in a medium-size saucepan over medium heat. Add flour and cook, whisking constantly, for 2 minutes. Whisk in reserved liquid and continue cooking, until sauce is very lightly thickened, 5 to 7 minutes. Whisk in honey. Adjust seasoning, if needed. 7. Pour half of sauce over turkey. Scatter with figs. Garnish with thyme and rosemary sprigs. Serve immediately with remaining sauce on side. Serves 6 WHAT TO SERVE Speck Bros. Sibling Rivalry White VQA LCBO 126144, $14.95 A bright white with citrus, nuts, herbs and melon elevates this flavourful dish. The wine’s delicate sweetness and brilliant acidity bridge all the flavours.

4. For the dressing, combine cranberries with sugar and water in a small saucepan set over high heat. When it comes to a boil, reduce heat to medium. Simmer, stirring often, until cranberries have burst and mixture is slightly jammy, 6 to 7 minutes. Transfer to a medium size bowl and cool 5 minutes. 5. Whisk oil, vinegar and honey into cranberry mixture until fully combined. Season with salt and pepper. Thin out with a little water if it’s too thick. 6. Arrange squash on a large platter or in serving bowl. Spoon over dressing. Scatter with microgreens, pumpkin seeds and thyme leaves. Serve immediately. Serves 6 to 8 WHAT TO SERVE Angels Gate Sussreserve Riesling VQA LCBO 620104, $14.95 Here’s a fragrant local white that combines sweet fruit flavours, crisp acidity and a hint of sweetness. It’s a fantastic partner for this Thanksgiving-inspired dish.

ROASTED DELICATA SQUASH WITH CRANBERRY DRESSING

Delicata squash is richly flavoured and slightly starchy with a skin that’s both beautiful and edible. It’s the star of this vibrant side, which brings all those classic Thanksgiving flavours together in one dish. It can be served warm or at room temperature, so you don’t have to stress over timing it just right. SQUASH 4 lbs (1.81 kg) delicata squash (about 3 large), scrubbed 2 tbsp (30 mL) olive oil 1 tbsp (15 mL) fresh thyme leaves, plus extra to garnish Salt and freshly ground pepper to taste DRESSING 1/2 cup (125 mL) fresh or frozen cranberries, thawed 2 tbsp (30 mL) granulated sugar 2 tbsp (30 mL) water, plus extra if needed 2 tbsp (30 mL) olive oil 1 tsp (5 mL) apple cider vinegar 1 tsp (5 mL) honey Salt and freshly ground pepper to taste 1/2 cup (125 mL) arugula or broccoli microgreens 1/4 cup (60 mL) unsalted roasted pumpkin seeds 1. For the squash, position racks in top and bottom thirds of oven. Preheat to 425°F (218°C). 2. Halve squash lengthwise. Scoop out seeds and cut into slices 1/2-inch (1-cm) thick. Transfer to a large bowl. Add oil, thyme, salt and pep per. Toss to coat fully. Divide among two large baking sheets. 3. Bake in top and bottom thirds of oven, switching sheets halfway through, until squash is golden brown, 25 to 30 minutes.

BRAISED TURKEY DRUMSTICKS WITH FRESH FIGS

Always tender and incredibly delicious, drum sticks are a foolproof way to make turkey the centrepiece without the fuss of cooking and carving a whole bird. These drumsticks are gently braised without being fully submerged, yielding juicy meat and golden skin. 6 turkey drumsticks, about 6 1/2 lbs (2.94 kg) total Salt to taste 1 tbsp (15 mL) vegetable oil 1 head garlic, cloves peeled, crushed 1 1/2 cups (375 mL) dry white wine, such as Sauvignon Blanc 3 cups (750 mL) no-salt-added turkey or chicken broth 3 large thyme sprigs, plus extra to garnish 2 large rosemary sprigs, plus extra to garnish

174 FOOD & DRINK AUTUMN 2023