LCBO Food & Drink Holiday 2017

RECIPES BY AMY ROSEN  •  PAIRINGS BY JAMES CHATTO PHOTOGRAPHY BY DARREN KEMPER turkey talking

If tinkering with the traditional turkey dinner appeals, we present three very different cuts, techniques and presentations— each accompanied by two sides and matched wines—that offer mouth‑watering flavours for any sized crowd.

THE CANADIAN FAMILY doesn’t look quite the same as it once did. Or rather, we’ve grown up enough to realize the supposed Norman Rockwell ideal doesn’t actually reflect our reality. And that’s a good thing. We are all connected by food and love, and the holidays are a perfect time to come together and celebrate both. Here, we present three feasts, one that’s for two to four people, another for four to six, and another for eight to ten. What they all share are fresh takes on tradition with the simplest expression of turkey at their

core. And they’re so easy to prepare that the holidays will be your jolliest in years.     So let’s toast turkey time! But what kind of wine shall we choose for that toast? Red, white, rosé? The holiday bird is fa- mously versatile. It’s the other flavours and textures in the recipe that help us de- cide. Finding one wine that will work mag- ically with every single thing on the plate is asking a lot, so pick out a couple of the most powerful elements on the plate (a fla- vourful sauce, perhaps, and one or two of the side dishes) and concentrate on them.

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