LCBO Food & Drink Holiday 2020

TIP  Let the flavourful fat cool slightly to avoid burning yourself, then pour through a fine- mesh sieve lined with cheesecloth set over a bowl. Portion into 1 cup (250 mL) containers and freeze until ready to use. Once thawed, fat will keep in the fridge for 30 days. Use to make roasted potatoes or parsnips, savoury pastry crust in place of lard, or even spread on toast that’s been rubbed with a clove of garlic.

1 Remove the giblets from the bird, if in­ cluded. Discard the liver (or save for another use); reserve remaining parts. Thoroughly dry the bird inside and out. 2 Using a pair of kitchen shears, remove ex­ cess skin and fat from around cavities leaving a slight overhang to ensure meat is covered. Create about 26 small slits in the skin covering the breasts, as well as the top and sides of the legs where the skin is thickest. Do this by piercing with a sharp paring knife parallel to the meat doing your best not to pierce the underlying flesh. Slip a slice of garlic into each slit. 3 Combine 1 1/2 tsp (7 mL) salt and 1/2 tsp (2 mL) pepper in a small bowl. Rub roughly one-third in cavity and two-thirds over skin. Arrange bird on a rack set in a large deep roasting pan; tuck wingtips under. Tie legs together with kitchen twine. Let stand while preheating oven to 500°F (260°C). 4 Roast for 25 minutes. Remove pan from oven. Spoon rendered fat from bottom of pan into a small heatproof bowl and reserve for making Pommes Sarladaises. 6 Tuck giblets under goose and pour 1 cup (250 mL) water into pan. Return roast to oven and continue to cook for 30 minutes per lb (455 g), basting with drippings every 20 min­ utes or so (refresh water in 1/2-cup (125-mL) measures at a time if drippings begin to smoke) or until a thermometer inserted into thickest party of thigh registers 165°F (74°C). 8 Meanwhile, make sauce. Remove giblets and drain all but 2 tbsp (30 mL) fat from pan (water should have all evaporated by now—if not, cook it off over medium heat on stovetop before removing fat) into a heatproof bowl (see TIP). 9 Set over medium heat, sprinkle with flour and combine. Whisking constantly, add the stock a little at a time, then the cider all at once, ensuring there are no lumps. Let boil 5 minutes to thicken slightly; season to taste with salt and pepper. 10  Carve the bird and serve with the sauce, the Creamy Braised Cabbage and the Pommes Sarladaises. 5 Reduce heat to 350°F (180°C). 7 Remove roast to a board; let stand 30 minutes.

POMMES SARLADAISES I have a hard time imagining a more delicious potato dish than this French classic. Simply cooked in butter and goose fat, something you’ll have plenty of as a result of cooking the goose, it’s garnished with a shaved black truffle. It’s best to prepare the potatoes while the goose is resting and to garnish with truffle just before serving. For purchasing tips as well as thriftier, more widely available options to the black truffle, see TIP below. 3 tbsp (45 mL) goose fat 2 tbsp (30 mL) butter 2 lbs (905 g) small Yukon gold potatoes, peeled and cut into 1/4-inch (5-mm) slices Salt and freshly ground black pepper 1 small black Périgord truffle, about 1/3 oz (10 g) 1 Melt the goose fat and butter over medium-­ high heat in a large nonstick skillet. Once fat is foaming, add potatoes. Season with salt and pepper, cover and cook for 16 to 18 minutes until potatoes are tender and golden, stirring every 4 minutes or so. 2 Turn out into a serving bowl and shave or finely grate truffle (using a mandoline, truffle slicer or microplane) overtop. Serve immediately. Serves 6 TIP  Black Périgord truffles are at their best during the winter months but aren’t widely available. You’ll need to visit a high-end grocer in hopes of scoring one. If you do find one, it’s important that it is fragrant, and it’s totally ac­ ceptable to ask for a sniff. If it’s devoid of aroma, you’ll likely waste your money by purchasing. There are other options to the truffle though. More widely available truffle oil will do in a pinch, but seek out one with visible bits of truffle in the oil—this increases the chances that the oil hasn’t been artificially flavoured. Another option, truffle butter, is sold in small jars and is just what it sounds like, butter flavoured with bits of truf­ fle. Add a few drops of the oil or 2 tsp (10 mL) of the butter just before serving the potatoes.

CREAMY BRAISED CABBAGE Apple, sour cream and caraway are the real stars of this comforting side dish. It stands up well to reheating on the stovetop, loosened with a bit of water, if you want to make it ahead of time. But it’s easily accomplished and kept warm while roasting the bird. 3 tbsp (45 mL) butter 1 onion, thinly sliced 1 tart cooking apple, peeled and coarsely grated 1 tsp (5 mL) caraway seed 1 small red cabbage, about 2 lbs (905 g), cored and cut into 1/4-inch (5-mm) slices 1 cup (250 mL) water, plus more as necessary Salt and freshly ground black pepper 1/2 cup (125 mL) sour cream 1 Melt butter in a large skillet over med­ ium heat; cook onion until translucent, 4 to 5 minutes. 2 Add apple and caraway, then cabbage. Pour water over, season with 1 1/4 tsp (6 mL) salt and a grinding of pepper; cover and cook 10 minutes. Give everything a good stir, cover and cook 20 minutes longer, stirring from time to time (refresh with a bit of water if pan becomes dry). 3 Add sour cream; stir to coat cabbage and let simmer for a couple of minutes to marry flavours. Check seasoning and adjust if necessary.

Serves 6

Serves 6

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FOOD & DRINK HOLIDAY 2020