LCBO Food and Drink Holiday 2016

Simmering Goodness from page 205

1 Preheat oven to 300°F (150°C). 2 Season turkey legs with salt and pepper. Heat 2 tbsp (30 mL) of oil in large ovenproof pot or in a skillet. Working in batches, add turkey pieces and brown on each side, about 2 to 3 minutes per side. Remove to a plate. 3 Add pancetta and sauté until beginning to crisp, about 1 to 2 minutes. Stir in sausages and apples. Saute for 2 minutes or until sausage browns slightly. Remove sausages and apples to a bowl. Add onions and celery and sauté for 5 minutes or until vegetables are softened. Add garlic and cook for 1 minute longer. 4 Stir in stock, hard cider, cider vinegar, thyme, dried chili and 6 sage leaves. Bring to a boil. Return turkey legs to liquid. Cover and bake for 1 hour. Stir in apple wedges and sau- sage. Bake, covered, for 30 more minutes. 5 Increase heat to 350°F (180°C). Remove cover and bake another 30 minutes or until fla- vours are combined and legs are very tender. 6 Heat remaining 1 tbsp (15 mL) of oil in a small skillet over medium-high heat. Add sage leaves and fry until crisp and slightly curled, about 1 minute. Remove to a paper- towel-lined plate. 7 Carve meat from thighs and drumsticks and serve a portion of each per serving with sauce. Garnish with fried sage leaves. Serves 4 to 6

Why do we love cars so much?

They take up space, they cost us money, and they’re not even the most efficient way to get somewhere. Because things happen in a car that don’t happen anywhere else. They take us places we’ve never been. And they’re there for the most important moments of our lives. These moments make up for everything else. And at Pfaff, we know, we believe, that an awesome car makes every moment that much more awesome.

TURKEY LEGS WITH CIDER & APPLES

This dish tastes like the holidays. The chili balances the sweetness of the sauce, but it can be omitted. Turkey legs braise very well and become tasty and rich. Always pat turkey dry before searing to ensure it browns well. Tur- key legs come in different weights. Smaller ones will cook in 15 to 30 minutes’ less time. Serve with roasted parsnips, Brussels sprouts and buttermilk mashed potatoes. Leftover turkey makes a sensational turkey potpie. Just thicken the sauce and add any leftover cooked vegetables, cover with a puff pastry crust and bake at 350°F (180°C) until pastry is crisp and golden. 2 large turkey legs, about 6 lbs (2.7 kg),

Nine brands. One passion.

pfaffauto.com

WHAT TO SERVE Stella Artois Cidre LCBO 455840, 473 mL

$3.30

split into thighs and drumsticks Salt and freshly ground pepper 3 tbsp (45 mL) olive oil ½ cup (125 mL) chopped pancetta 3 pork or chicken sausages, sliced 1 inch (2.5 cm) thick 3 tart green apples such as Spy or Granny Smith, peeled, cored and cut in wedges, about 5 cups (1.25 L) 2 cups (500 mL) chopped onions 2 cups (500 mL) chopped celery 1 tbsp (15 mL) chopped garlic 2 cups (500 mL) chicken stock 1 cup (250 mL) hard apple cider 1 tbsp (15 mL) cider vinegar 2 tsp (10 mL) chopped fresh thyme 1 dried chili 6 fresh sage leaves GARNISH 12 fresh sage leaves

Georgian Hills Vidal Blanc VQA LCBO 375824

$15.95

HORSERADI SH CREAM This may be made up to two days in advance. I like to add the fresh horseradish just before serving to give a real punch to the sauce.

½ cup (125 mL) Greek yogurt ¼ cup (60 mL) whipping cream 2 tbsp (30 mL) prepared horseradish (or more to taste) 2 tbsp (30 mL) grated fresh horseradish

2 tbsp (30 mL) chopped chives Salt and freshly ground pepper 1 Combine all ingredients. Serve with the corned beef. Makes about ¾ cup (175 mL)

FOOD & DRI NK HOLIDAY 2016 237