LCBO Food & Drink Holiday 2019

Citrus twist from page 132

1 young turkey, 12 lbs (5.44 kg), spatchcocked 1 onion, thinly sliced 1 carrot, peeled and roughly chopped 2 cups (500 mL) reduced-sodium chicken broth 1/4 cup (60 mL) honey 1/2 cup (125 mL) orange juice 1 tbsp (15 mL) cornstarch 8 kumquats Salt and freshly ground black pepper 1 For the dry brine, grind the star anise in a spice grinder; add to a small bowl along with the fennel, cinnamon, pepper and cloves. Stir to combine. Measure out 1 tsp (5 mL) of the spice mixture and set aside. Combine remain- ing spice mixture with salt. 2 Rub turkey all over with the salted spice mixture, doing your best to evenly distribute; arrange on a large rimmed baking sheet. Refrigerate uncovered for 12 to 24 hours. 3 Preheat oven to 425°F (220°C). 4 Tuck onion and carrot under turkey and roast for 1 1/2 hours or until a thermometer inserted into the thickest part of the breast registers 165°F (74°C). Remove turkey to a board and tent with foil. 5 Remove and discard the onion and carrot; pour chicken broth over pan drippings and scrape up any browned bits from the bottom of the pan. Pour through a fine-mesh sieve into a medium pot; set over medium heat. Whisk in reserved unsalted spice mixture and the honey. 6 Combine orange juice and cornstarch in a measuring cup. Once stock comes to a bowl, whisk in orange juice mixture. Return to a boil, then reduce heat to maintain a simmer. 7 Cut kumquats in half crosswise and remove seeds; thinly slice. Add to sauce and cook for 6 minutes or until very tender. Season sauce with salt and pepper to taste and serve along- side carved turkey.

no lumps remain. Add butter and whisk until smooth. Stir in orange extract, scrape into a bowl, cover and let stand at room temperature until set, about 3 hours or overnight. (Spread will keep at room temperature for 2 days, after which it can be refrigerated for up to 2 weeks. Return to room temperature to serve.) 3 Separate the mandarin into segments; re- move as much of the pith as possible without tearing the membranes. Set aside. 4 Combine the mandarin juice, water and honey in a medium pot over medium heat; stir to dissolve honey. Once mixture comes to a boil, add mandarin slices and reduce heat to maintain a gentle simmer; cook for 5 minutes. Remove syrup and mandarin slices to a bowl, cover and refrigerate until chilled (mandarin slices will keep, in syrup, refrigerated for up to 1 week). 5 To serve, toast the bread; top with a gener- ous amount of the chocolate mandarin spread. Spoon an equal amount of poached mandarin slices (leaving syrup behind) over each, and top with nuts, if using. Makes 6 tartines WHAT TO SERVE Dark chocolate and mandarine orange have a de- lightful chemistry together. Extend the fresh tan- gerine flavours by serving orange liqueur with this dark chocolate treat. A delectable experiment. Sveva’s Orangella Liqueur LCBO 364026, $25.75 TURKEYWITH KUMQUAT SAUCE You’ll need to grind your own star anise for this gorgeous turkey. If you don’t own a spice or coffee grinder, a mortar and pestle works too. Or, if near a Chinatown, you can substi- tute the spice mixture with 1 tbsp plus 1 tsp (15 mL plus 5 mL) Chinese five-spice powder. It’s best to order your turkey from a full service butcher—ask them to spatchcock or flatten the turkey for you to save some time (and effort). The sweet-tart sauce dispenses with the need for cranberry sauce.

HOLIDAY DAIQUIRI Serving a Daiquiri in a tall glass with ice hear- kens back to the drink’s invention. The juice from minneolas, a tart hybrid of grapefruit and mandarin, makes a great cocktail mixer. The cranberries guild the lily. 1 Combine 5 fresh or frozen cranberries and 1 tbsp (15 mL) superfine sugar in a cocktail shaker; muddle well. Add 2 oz minneola juice, 1 1/2 oz white rum and 1 oz lime juice. Top with 1 cup (250 mL) crushed ice; shake vigorously and pour into a tall glass rimmed with sugar. Garnish with a slice of minneola. CHOCOLATE & MANDARIN TARTINE I can’t think of anything I’d rather eat on Christ- mas morning. These open-faced sandwiches remind me of the orange-flavoured chocolates I always found in my Christmas stocking. The chocolate spread is a cinch to make and, if you can’t be bothered to pick the pith from the mandarin segments, there’s no shortage of fla- vour in the spread all on its own. Double cream, packaged in small glass jars, can be found in the dairy section of most large grocers. CHOCOLATE MANDARIN SPREAD 1/2 cup (125 mL) mandarin juice, strained of pulp 3 tbsp (45 mL) sugar 1 jar (170 g) double cream 1 pkg (170 g) 70% dark chocolate, chopped 2 tbsp (30 mL) unsalted butter, softened 1 tsp (5 mL) orange extract POACHEDMANDARIN SLICES 4 mandarin oranges, peeled 1/2 cup (125 mL) mandarin juice, strained of pulp 6 slices good sourdough bread Chopped toasted hazelnuts or pistachios to serve (optional) 1 For the spread, combine mandarin juice and sugar in a medium pot; bring to a boil over me- dium heat and reduce by half, 4 to 5 minutes. 2 Scrape double cream into pot; stir until melt- ed. Bring to a gentle boil, immediately remove from heat and stir in chocolate. Whisk until Makes 1 drink 1/4 cup (60 mL) water 1/2 cup (125 mL) honey

Serves 8

WHAT TO SERVE Sweet-tart kumquat sauce and fragrant spices combine to create a very special turkey. Crown the dish with a zingy Ontario Riesling with sweet- tart notes of its own. Flat Rock Riesling VQA VINTAGES 43281, $17.95

DRY BRINE 2 star anise

1/2 tsp (2 mL) ground fennel seed 1 1/4 tsp (6 mL) ground cinnamon 1/4 tsp (1 mL) finely ground white or black pepper 1/8 tsp (0.5 mL) ground cloves 1 tbsp (15 mL) plus 1 1/2 tsp (7 mL) kosher salt

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HOLIDAY 2019 FOOD & DRINK