LCBO Food & Drink Autumn 2024

SOUR CREAM & CHIVE BISCUITS These dreamy biscuits are all about technique. The dough will seem dry when you gather it together, but trust in the process. To make sure your butter is cold enough (and it should be cold!), move it from the fridge to the freezer for 10 minutes before cutting into chunks. If you get excited about seeing neat little layers in your biscuits, cut into rectangles with a very sharp, oiled chef’s knife. It probably goes without saying, but fresh warm biscuits are greater than ones even a few hours old. 31/2 cups (875 mL) all-purpose flour, plus more for dusting 21/2 tsp (12 mL) Diamond Crystal kosher salt 3/4 tsp (4 mL) baking soda 2 tsp (10 mL) baking powder 1 tsp (5 mL) sugar 16 tbsp (2 sticks) cold, unsalted butter, cut into 1/2-inch (1-cm) pieces 13/4 cups + 1 tbsp (425 + 15 mL) sour cream, divided 1/2 cup (125 mL) finely sliced chives 1. Place rack in middle of oven and preheat to 425°F (218°C). Line a baking sheet with parchment paper. 2. Add flour, salt, baking soda, baking powder and sugar to a food processor and pulse to combine. Add butter and pulse until butter is in pea-size bits. Transfer to a large bowl. Add 13/4 cups (425 mL) sour cream and the chives. Mix with a fork to distribute evenly. Bring mixture together with your hands and knead a couple of times until a shaggy dough forms. Turn out onto a clean surface and pat into a 1-inch (2.5-cm) thick square, bringing in stray bits on the sides as you go. 3. Cut dough into four equal-size pieces. Stack pieces on top of one another and press down to combine the pieces. Dust work surface with flour and roll dough into a 1-inch (2.5-cm) thick square. If you like your biscuits to look neat, trim edges of dough. Cut into 12 equal-size rectangles. Transfer to prepared baking sheet, spacing apart equally. Place sheet in freezer for 10 minutes or fridge for 30 minutes. 4. Thin remaining 1 tbsp (15 mL) sour cream with a little water until it’s the consistency of heavy cream. Brush over tops of biscuits and bake biscuits in preheated oven for 18 to 20 minutes or until tops and bottoms are deep golden.

Boneless, skin-on turkey half-breast, 2 to 21/2 lbs (905 g to 1.13 kg) 1 tbsp (15 mL) butter, melted 1 tsp (5 mL) Diamond Crystal kosher salt GLAZE 1 tbsp (15 mL) Frank’s RedHot sauce 2 tsp (10 mL) miso 2 tbsp (30 mL) honey 1. For the stuffing, melt butter in a large skillet over medium heat. Once foaming, add onion and cook until translucent. Place kale overtop, cover and cook until wilted, 2 minutes. 2. Stir in sweet potato and salt. Cook 10 to 12 minutes longer, stirring frequently, until sweet potato is tender and beginning to break down. Remove from heat, stir in garlic and cool to room temperature. 4. Remove skin from turkey and set aside. Place turkey breast, smooth side down, on board. Using a long sharp knife parallel to the board, cut through length of breast leaving 1 inch (2.5 cm) intact running the length of the roast. Open up like a book. Evenly distribute stuffing over top and press down lightly to adhere. 5. Working from the narrow end, roll into a log. Drape skin overtop to cover seam and tie securely with several lengths of butcher’s twine. Brush with melted butter and season with salt. Roast in preheated oven for 15 minutes. Reduce oven temperature to 325°F (163°C) and cook 30 minutes longer. 3. Preheat oven to 450°F (232°C).

Add pork, seal and shake, squishing to separate the pieces, until coated. (Don’t worry about them looking uneven or ugly. It won’t matter once they’re cooked and covered with sauce.) 3. Heat 1/2 cup (125 mL) oil in a large, heavy duty, nonstick frying pan over high heat. Quickly but carefully, add pork one piece at a time. Cook, flipping once, until brown, crisp and slightly underdone, 2 to 3 minutes per side. Lower heat as necessary, probably at the time you flip. Transfer to a plate lined with paper towel. 4. Carefully drain off oil and wipe pan clean. Add remaining 1 tbsp (15 mL) oil and return pan to medium-high. Add green onions, garlic, ginger and chili. Stir-fry for 30 seconds. Add sauce. When it comes to a simmer, reduce heat to medium. Add pork. Stir until coated with sauce then stir in mango. Cook until mango is just heated through, about 1 minute. Transfer to a serving dish. Sprinkle with cilantro and serve with rice.

Serves 4

TIP To double the recipe, use a large pot and cook the meat in three batches in Step 3. Once the meat is done, the method is the same, just with double the amounts.

Talkin’ Turkey from page 109

SPICY GLAZED & STUFFED TURKEY BREAST Turkey breasts can be hard to get right when you’re cooking a whole bird, never mind the carving. Skip all the anxiety and roast a bone less half-breast with a moist, butter-enriched stuffing instead. Boneless turkey breast roasts are sold as both double breast (also known as a saddle), or a half-breast, which consists of the meat from a single side of the breastbone. Serve with butter-sautéed white turnips or even radishes for a pop of colour, and steamed green beans dressed with flaky salt and a little toasted sesame oil. STUFFING 1/4 cup (60 mL, 1/2 stick) unsalted butter 1 small onion, finely chopped 5 cups (1.25 L) loosely packed chopped kale 11/2 cups (375 mL) finely diced sweet potato 1 tsp (5 mL) Diamond Crystal kosher salt 2 cloves garlic, finely chopped

6. Meanwhile, stir together all ingredients for the glaze.

7. Brush roast with roughly half the glaze; cook another 15 minutes. Brush with remaining glaze and cook until a meat thermometer inserted into centre of roast registers 160°F (71°C), about 15 minutes more. Remove to a board and tent with foil. Let rest 15 minutes before slicing to serve. Drizzle with pan drippings for a little extra heat.

Serves 6

WHAT TO SERVE Cono Sur Bicicleta Viognier LCBO 64287, $12.00

A big-bodied white with plenty of flavour is called for here. Full of spicy apricot notes, Viog nier has the weight to get the job done in style.

Makes 12 biscuits

139

AUTUMN 2024 ————————