LCBO Food & Drink Holiday 2017

APRICOT-MUSTARD ROASTED TURKEY BREAST

2 Cut off the rough ends of the sprouts and pull off any discoloured or loose outer leaves. Slice in half, from roots to tops. Pour prepped sprouts onto a baking sheet and toss with olive oil, salt and red pepper flakes. Roast for 20 to 25 minutes, shaking the pan halfway through so the Brussels sprouts evenly brown. In the end, they’ll be crisp on the outside and be soft and mellow on the inside. Serves 2 to 4 CARROT, CRANBERRY & RED BULGUR PI LAF Switch up your sides with this modern ap- proach to an ancient grain—red bulgur. Co- lourful and hearty with a delectable pome- granate dressing, the roasted carrots and cranberries add familiarity and extra whole- someness. 1 cup (250 mL) whole-grain red bulgur (such as Bob’s Red Mill) 2 cups (500 mL) water 1 bunch, about five medium carrots, peeled and sliced into ½ inch (1 cm) coins 2 tsp (10 mL) olive oil Pinch of salt ½ cup (125 mL) dried sweetened cranberries 3 green onions, thinly sliced on the bias

If you want flavour-packed simplicity you’ve come to the right recipe! A simple glaze sweet- ens the juicy bone-in breast. You’ll have enough for a candlelit dinner, and sunny sandwiches the next day. 1 tsp (5 mL) herbes de Provence 1 tsp (5 mL) sea salt 2 garlic cloves 1 skin-on, bone-in turkey breast, 2 lbs (1 kg) 2 tbsp (30 mL) Dijon mustard 3 tbsp (45 mL) apricot preserves 1 tbsp (15 mL) olive oil 1 Preheat oven to 450°F (230°C). Line a roast- ing pan with foil. Set aside. 2 On a chopping board, using a chef’s knife, mince together herbes de Provence with salt and garlic. Carefully run your fingers between the skin and the flesh from one end of the tur- key breast, creating a pocket. Rub the herb mixture under the skin, being gentle so as not to pull off the skin. 3 Combine Dijon, apricot preserves and olive oil in a small bowl then slather all over turkey breast. 4 Place turkey in preheated oven and im- mediately decrease the temperature to 400°F (200°C). Roast for about 1 hour, until cooked through and a thermometer placed in the thick- est part of the breast registers 170°F (77°C). 5 Remove from oven, transfer to a platter, cover, and let rest for 10 minutes before slicing. Serves 2 to 4

PERFECT NO-BASTE ROAST TURKEY WITH SOUR CHERRY SAUCE

Turkey gets a bad name for turning hosts into stress cases, tied to the oven basting while everyone else is out having fun. Stress no more! This tried-and-true method is as easy as seasoning and sticking it in the oven. You can sneak upstairs and read for a couple of hours, then reappear in time to wow them with your perfect bird and luscious cherry sauce. TURKEY 1 farm-fresh turkey, 14 to 16 lbs (about 6.5 to 7 kg), neck and giblets removed 1 tsp (5 mL) sea salt 1 tsp (5 mL) fresh cracked pepper Butcher’s string 2 cups (500 mL) water SOUR CHERRY SAUCE ½ lb (250 g) dried sour (or tart) cherries (about 1 cup/250 mL) 1 cup (250 mL) pitted fresh (or frozen, thawed) cherries, halved 3 cups (750 mL) dry red wine 3 tbsp (45 mL) sugar 1 tbsp (15 mL) balsamic vinegar Salt and pepper to taste 1 Put oven rack in lower third of oven, remov- ing 1 or 2 of the other racks to be sure your turkey has enough clearance. Preheat oven to 450°F (230°C). 2 Season turkey evenly with salt and pepper, inside and out. Tuck wing tips under the breast and tie drumsticks together with butcher’s string. 3 Pour 2 cups (500 mL) cold water into a large, heavy-duty roasting pan (this is to pre- vent smoking up the kitchen) and then place a roasting rack in pan. Put turkey on the rack 2 tbsp (30 mL) butter 1 tbsp (15 mL) flour

VINAIGRETTE 2 tbsp (30 mL) pomegranate molasses 2 tbsp (30 mL) fresh lemon juice 1 tbsp (15 mL) extra virgin olive oil Sea salt and black pepper to taste 1 Preheat oven to 425°F (220°C).

2 Combine bulgur and water in a medium pot. Bring to a boil, cover and reduce heat to a simmer. Cook until tender, about 12 minutes. Drain off any excess water and fluff bulgar with a fork. Tip into a bowl and set aside to cool. 3 Toss carrots with olive oil and salt and spread evenly on a baking sheet. Roast, toss- ing once or twice, until tender and browned, about 30 minutes. 4 To the cooked bulgur, add cooked carrots, dried cranberries and green onions. Combine vinaigrette ingredients and toss with bulgur mixture. Taste and add more salt if needed. Serve warm, alongside turkey and roasted Brussels sprouts. Serves 2 to 4

SPICY ROASTED BRUSSELS SPROUTS

If you grew up dreading the holiday Brussels sprouts, please try this recipe instead. With a slightly charred outer shell spiced up with some red pepper flakes, and cooked to a soft emerald green within, this dish will create new, happier holiday Brussels sprouts memories. 1 lb (500 g) Brussels sprouts

1 tbsp (15 mL) olive oil A good pinch sea salt ½ tsp (2 mL) red pepper flakes 1 Preheat oven to 400°F (200°C).

216  FOOD & DRI NK HOLIDAY 2017