LCBO Food and Drink Holiday 2015

christmas dinner premiere from page 114

2 In a small skillet, heat remaining 1 tbsp (15 mL) butter or duck fat over medium heat; add onion and fry until golden, about 7 min- utes. Add onions, parsley and thyme to cous- cous mixture and stir to combine. Season gen- erously with salt and pepper. 3 Preheat oven to 425°F (220°C). 4 Cut 8 pieces of twine, each about 12 inches (30 cm) long. Working on a large cutting board, arrange them parallel to each other, with about 1 inch (2.5 cm) between each. Open turkey like a book, and place in centre of twine with centre seam perpendicular to twine; season flesh with salt and pepper. Spoon stuffing into length of seam. Beginning with a piece of twine nearest the centre, gather both ends together to enclose stuffing; tie and repeat with remaining twine to form a torpedo-shaped roast. Trim excess twine and place on a rack over a small roasting pan or baking sheet. Brush with butter or duck fat, sprinkle with 2 tsp (10 mL) thyme; season with salt and pepper. 5 Roast for 20minutes. Reduce temperature to 350°F (180°C) and cook for another 18 minutes per pound, or until internal temperature reaches 165°F (73°C). Remove turkey and rack to a board and tent with foil while finishing gravy. 6 Place baking pan over medium heat on stovetop. Sprinkle flour over drippings and stir until a smooth paste forms. Pour chicken stock into pan (if using a baking sheet, scrape paste into a small pot before proceeding) and whisk until smooth; bring to a boil and simmer for 10 minutes to thicken and concentrate fla- vour. Stir in cherry juice, allspice and remain- ing 1 tsp (5 mL) thyme. Season to taste. 7 Carve turkey into slices and serve with gravy. Serves 8 WHAT TO SERVE Nicolas Feuillatte Brut Champagne LCBO 537605 $50.20 Champagne’s versatility with food is unmatched and it pairs brilliantly with the turkey and sides. This wine offers a broad palate of crisp apple fruit, citrus and mineral tones, along with cleansing acidity and car- bonation. $17.95 This Ontario Gamay is a food-friendly and easy- drinking companion to the main course. The lively, red cherry fruit, herbal, black pepper notes and palate- refreshing structure allow the wine to work with the assortment of flavours and textures. Malivoire Gamay VQA VINTAGES ESSENTIALS 591313

NORI TEMPURA CRI SPS WITH TAMARI DIP Because there is little moisture left in these beautiful crisps once fried, they can be made ahead and briefly warmed when ready to serve. The nori imparts only the most delicate sea-flavour while the dip is properly addictive. 2 sheets of nori, each 8 x 7½ inches (20 x 19 cm) ¼ cup (60 mL) tamari or reduced-sodium soy 1 tbsp (15 mL) balsamic vinegar ½ tsp (2 mL) sugar

COUSCOUS-STUFFED BONELESS TURKEY SADDLE & TART CHERRY GRAVY A stuffed turkey breast can be a beautiful thing, and this version, with both breasts still attached to the skin but boned and a cinch to stuff, is definitely a winner. Order the bone- less saddle from a full-service butcher, and the rest comes together easily. Be sure you have kitchen twine on hand before you begin. COUSCOUS STUFFING 1 cup (250 mL) chicken stock 2 tbsp (30 mL) butter or duck fat, divided 1 cup (250 mL) quick couscous ½ cup (125 mL) dried sour cherries ¼ cup (60 mL) shelled, toasted pistachios ¼ cup (60 mL) chopped parsley 1 tbsp (15 mL) chopped thyme Salt and freshly ground black pepper to taste 1 boneless, skin-on turkey saddle, 4 to 5 lbs (2 to 2.5 kg) Salt and freshly ground black pepper 2 tbsp (30 mL) melted butter, or duck fat at room temperature 3 tsp (15 mL) chopped thyme, divided 2 tbsp (30 mL) flour ½ tsp (2 mL) ground allspice ¼ tsp (1 mL) ground cinnamon 1 onion, chopped

1 tbsp (15 mL) finely grated ginger Vegetable or peanut oil for frying 1 egg yolk 1¼ cups (310 mL) ice cold water 1 cup (250 mL) cake and pastry flour ½ tsp (2 mL) baking powder Sea salt, preferably black

1 Tear each nori sheet into roughly 16 equal- sized pieces. In a small bowl, whisk together tamari, balsamic vinegar, sugar and ginger; set both nori and dipping sauce aside. 2 In a large saucepan, pour a depth of oil to 1½ inches (4 cm). Heat to 385°F (195°C). 3 While oil is heating, whisk together egg yolk and water in a large bowl. Add flour and baking powder; stir until just combined. 4 Working in manageable batches, dunk in- dividual pieces of nori into batter, shake off excess and fry for 2 to 3 minutes, turning over mid-way through, until light golden; remove with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle lightly with salt. Re- peat with remaining nori (you may not need all of the batter). Crisps may be made up to 6 hours in advance and held in a single layer on a rack, uncovered, at room temperature. Heat for 3 minutes in a 400°F/200°C oven to re-crisp and heat through. Serve hot crisps alongside dipping sauce. Serves 6 to 8

2 cups (500 mL) chicken stock ¼ cup (60 mL) tart cherry juice ¼ tsp (1 mL) ground allspice

1 For the stuffing, combine chicken stock and 1 tbsp (15 mL) butter or duck fat in a medium saucepan. Bring to boil, remove from heat, and stir in couscous and cherries. Cover and let stand for 5 minutes. Fluff with a fork, add pista- chios, allspice and cinnamon and give it a stir.

240  FOOD & DRI NK HOLIDAY 2015