Guinness & Oyster Sauce Pot Roast

Comforting Sunday roast with an unexpected savoury twist. Rich and malty Guinness mingles with luxurious oyster sauce and exotic spices. This is like a warm hug from a faraway friend. This dish is best enjoyed with a glass of Tom Gore Cabernet Sauvignon or Guinness Draught.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 tbsp (30 ml) vegetable oil, divided
3 lbs (1.4 kg) beef chuck or bottom blade roast
2 large carrots, cut into 1½-in (4 cm) pieces
2 stalks celery, cut into 1½-in (4 cm) pieces
1 yellow onion, diced small
5 cloves garlic, minced
1 cup (250 ml) fresh shiitake mushrooms, stems removed
1-in (2.5 cm) knob fresh ginger, sliced ⅛-in (0.3 cm) thick
1 × 440 ml can Guinness Draught
2 cups (500 ml) low-sodium beef stock
⅔ cup (160 ml) oyster sauce
2 tbsp (30 ml) dark soy sauce
4 whole cloves
3 dried bay leaves
2 whole star anise
1 stick cinnamon
½ tsp (2.5 ml) black peppercorns
1 lb (450 g) Yukon Gold nugget potatoes
3 tbsp (45 ml) cornstarch
chopped green onions, for garnish
chili-garlic oil, to serve

Instructions

  1. In a large skillet over medium-high heat, warm 1 tbsp (15 ml) vegetable oil. Add beef and brown on all sides. Transfer to a slow cooker along with carrots and celery.
  2. To same skillet over medium-high heat, add remaining 1 tbsp (15 ml) vegetable oil and sauté onions, garlic, mushrooms and ginger until softened and fragrant, 3 to 4 minutes. Pour in Guinness, scraping up any brown bits stuck to bottom of pan, then transfer to slow cooker along with beef stock, oyster sauce and dark soy sauce.
  3. With a small piece of cheesecloth, prepare a sachet of cloves, bay leaves, star anise, cinnamon stick and black peppercorns. Tie tightly with butcher’s twine and add to slow cooker.
  4. Set slow cooker to low and cook for 6 hours. Add potatoes and adjust slow cooker temperature to high. Cook until beef is fork-tender and potatoes are soft, another 2 to 3 hours. Can also be cooked in 300 F (150 C) oven, covered, for 3½ to 4 hours, with potatoes added after first 2 hours.
  5. Transfer beef, carrots, potatoes and mushrooms to a serving dish.
  6. Strain cooking liquid into a medium saucepan and bring to a simmer. Make a slurry by mixing cornstarch with just enough water to make a thin paste, then whisk this into simmering broth. Pour thickened gravy over roast or serve on side.
  7. Serve garnished with lots of chopped green onions and chili-garlic oil on side.
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Drink Pairings

Chicken Adobo-au-Vin

A French bistro classic with a Pinoy twist. Umami-rich notes of mushroom and soy are brightened with a hit of red wine vinegar and loads of freshly cracked pepper. For best flavour, we recommend See Ya Later Ranch Pinot Noir save the rest for a glass with your meal or pair with Fort Berens Riesling.
Ingredients Instructions

Ingredients

Serves 4 to 6 
2 cups (500 ml) See Ya Later Ranch Pinot Noir, divided
⅓ cup (80 ml) red wine vinegar
¼ cup (60 ml) dark soy sauce
¼ cup (60 ml) light soy sauce
1 tbsp (15 ml) coarsely cracked black peppercorns
5 bay leaves, fresh if available
4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
10½ oz (300 g) tocino*
2 tbsp (30 ml) coconut oil, plus more as needed
8 cremini mushrooms, quartered
1 yellow onion, thinly sliced
5 cloves garlic, coarsely chopped
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) brown sugar
sliced green onions, for garnish
steamed white rice, to serve
* Tocino is a sweet, cured, Filipino-style pork bacon available at most Asian grocers.

Instructions

  1. In a large mixing bowl, combine 1 cup (250 ml) red wine, vinegar, dark and light soy sauces, cracked black pepper, bay leaves and chicken and toss to coat. Cover and marinate, refrigerated, for 3 to 4 hours.
  2. Preheat oven to 350 F (175 C). 
  3. In a small saucepan with salted boiling water, blanch tocino for 3 minutes, separating pieces that stick together. Strain and cut into ¼-in (0.6 cm) thick strips. Set aside on a paper-towel-lined plate.
  4. Remove chicken from marinade and pat dry with paper towel; reserve marinade. In a large ovenproof skillet over medium-high heat, warm coconut oil. Working in batches and starting skin-side down, brown chicken on all sides, about 5 minutes per side. Set aside on a plate.
  5. To same pan, add tocino and cremini mushrooms and sauté until lightly browned, 2 to 3 minutes, adding a bit more coconut oil if needed. Add onions and garlic and continue cooking until onions have softened, then sprinkle with flour and stir. Deglaze with remaining 1 cup (250 ml) red wine, loosening any browned bits stuck to pan. Pour in reserved marinade, brown sugar, browned chicken and any accumulated juices and bring to a simmer.
  6. Transfer to oven and cook, covered, until chicken reaches an internal temperature of 165 F (74 C) when probed with a meat thermometer at thickest point, about 30 minutes.
  7. Using a slotted spoon, arrange chicken on a serving dish, then top with tocino, onions, mushrooms and sauce. Garnish with sliced green onions and serve with plenty of steamed rice to soak up juices.
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Drink Pairings

Parsnip Loaf Cake with Brown Butter Cream Cheese Frosting & Brandy Snaps

This showstopping loaf cake showcases the sweeter side of the humble parsnip. Widely available during cooler months, parsnips have a nutty, earthy, starchy and naturally sweet flavour. Complemented by big swoops of decadent Brown Butter Cream Cheese Frosting and crisp Brandy Snaps, this cake can easily stand alongside more elaborate fall treats. Serve this Parsnip Loaf Cake with Forty Creek Butter Tart Cream Liquor.
Ingredients Instructions

Ingredients

Serves 10
PARSNIP LOAF
1 cup (250 ml) cake flour
¾ cup (180 ml) all-purpose flour
⅓ cup (80 ml) almond flour
1½ tsp (7.5 ml) ground ginger
1½ tsp (7.5 ml) ground cinnamon
¼ tsp (1 ml) ground allspice
½ tsp (2.5 ml) ground cardamom
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ cup (125 ml) unsalted butter, room temperature
½ cup (125 ml) packed light brown sugar
½ cup (125 ml) granulated sugar
½ tsp (2.5 ml) finely grated orange zest
2 large eggs, room temperature
2½ tsp (12.5 ml) vanilla extract
⅓ cup (80 ml) plain Greek yogurt
1½ cups (375 ml) peeled and shredded parsnips (2 to 3 medium parsnips)
BROWN BUTTER CREAM CHEESE FROSTING
6 tbsp (90 ml) unsalted butter
4 oz (110 g) cream cheese, room temperature 
2 tsp (10 ml) liquid clover honey 
1 tsp (5 ml) vanilla extract 
½ tsp (2.5 ml) kosher salt 
1½ cups (375 ml) icing sugar, sifted, plus more as needed
1 to 2 tbsp (15 to 30 ml) whipping cream, as needed
BRANDY SNAPS
½ cup (125 ml) unsalted butter
½ cup (125 ml) liquid clover honey
¼ cup (60 ml) firmly packed light brown sugar
¼ cup (60 ml) granulated sugar
¾ cup (180 ml) all-purpose flour
⅛ tsp (a pinch) fine sea salt
¼ tsp (1 ml) ground ginger
1 tbsp (15 ml) St. Rémy VSOP Brandy

Instructions

  1. To make the parsnip loaf, Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving an overhang on all sides.
  2. In a medium bowl, whisk all flours, ginger, cinnamon, allspice, cardamom, baking soda and baking powder. Set aside.
  3. In a stand mixer fitted with whisk attachment, whisk butter, both sugars and orange zest on medium speed, scraping down sides of bowl as needed, until well combined and fluffy, 2 to 3 minutes. Add eggs 1 at a time, whisking well after each. Add vanilla, whisking well to incorporate. Alternate adding dry ingredients in 3 additions and yogurt in 2 additions, whisking slowly after each addition until just combined before adding next. A few flour streaks are okay. Remove bowl from mixer and use a rubber spatula to fold in shredded parsnips. 
  4. Scoop half of batter into prepared loaf pan. Evenly smooth into corners. Scoop remaining batter into pan and smooth into an even layer. 
  5. Bake loaf until risen and golden brown, 55 minutes to 1 hour. A wooden skewer inserted into centre of cake should come out clean or with only a few moist crumbs. Cool cake in pan on a rack for 20 minutes. Carefully remove cake from pan with help from excess parchment before removing parchment from cake. Continue cooling cake on rack to room temperature.
  6. When ready to serve, dollop and spread Brown Butter Cream Cheese Frosting overtop cake and garnish with some Brandy Snaps. Slice and serve with extra Brandy Snaps on side.
  7. BROWN BUTTER CREAM CHEESE FROSTING
  8. Start by making brown butter. In a small frying pan over medium heat, melt butter. Once butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour browned butter into a bowl, skim and discard any foam from top and cool to room temperature, stirring occasionally.
  9. To make frosting, in bowl of a stand mixer fitted with paddle attachment, cream ¼ cup (60 ml) room-temperature brown butter, cream cheese, honey, vanilla and salt until creamy and well combined, about 2 minutes. Scrape down sides of bowl as needed. Add sifted icing sugar ½ cup (125 ml) at a time, beating well after each addition and scraping down sides of mixing bowl as needed. Beat on high until frosting is fluffy and holds a peak. If frosting is too thick, add 1 to 2 tbsp (15 to 30 ml) whipping cream, beating until well incorporated. If frosting is too thin, beat in more icing sugar, a couple of tablespoons at a time, until desired texture is achieved. Frosting can be made ahead and stored in an airtight container in refrigerator for up to 1 week. Bring frosting back to room temperature and whip to revive before frosting cake.
  10. BRANDY SNAPS
  11. Preheat oven to 325 F (160 C). Line a baking sheet with a baking mat or parchment. 
  12. In a small saucepan over medium heat, melt butter with honey and sugars, stirring constantly with a wooden spoon. Once at a rolling simmer, allow mixture to bubble and cook for 1 minute. Remove saucepan from heat and stir in flour, salt, ginger and brandy until just combined. At this point, batter can be stored in an airtight container in refrigerator until ready to bake, up to 4 days.
  13. Using a measuring teaspoon, drop rounds of batter onto prepared baking sheet. Only do 6 to 8 dollops of batter, as cookies will spread out significantly in oven.
  14. Bake until bubbling, lacy and golden brown, 10 to 13 minutes. Remove baking sheet from oven and allow brandy snaps to cool on sheet for about 2 minutes. Gently lift snaps 1 at a time and drape them over a rolling pin. Once cool, remove brandy snaps from rolling pin and repeat with remaining batter. These are best enjoyed within a day of making.
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Drink Pairings

Gochujang Bolognese

Spicy, rich and deliciously funky gochujang comes together with classic additions of tomato, red wine and Parmigiano-Reggiano. Monte Antico Toscana and Gray Monk Pinot Gris make great drink pairings with this Gochujang Bolognese.
Ingredients Instructions

Ingredients

Serves about 6 cups (1.5 L) 
4 tbsp (60 ml) olive oil, divided
1 lb (450 g) extra-lean ground beef
8 oz (225 g) ground pork
1 tbsp (15 ml) sesame oil
3 cloves garlic, finely minced
1-in (2.5 cm) knob fresh ginger, finely minced
2 medium carrots, cut into ¼-in (0.6 cm) dice
½ yellow onion, cut into ¼-in (0.6 cm) dice
1 stalk celery, cut into ¼-in (0.6 cm) dice
¼ cup + 1 tbsp (75 ml) gochujang paste
1 cup (250 ml) Monte Antico Toscana 
1 × 28 oz (796 ml) can crushed tomatoes
3 cups (750 ml) low-sodium chicken or vegetable stock
2 tsp (10 ml) white pepper
2 fresh bay leaves
10 to 12 shiso leaves or fresh basil leaves, shredded 
freshly ground black pepper, to taste
cooked pasta or steamed rice, to serve
finely sliced green onions, for garnish
freshly grated Parmigiano-Reggiano, for garnish

Instructions

  1. In a large skillet or heavy-bottomed saucepan over medium-high heat, warm 2 tbsp (30 ml) olive oil. Add ground beef and pork and cook, breaking up any large chunks, until nicely browned. Drain meat in a colander to remove excess fat. Set aside.
  2. To same pan over medium heat, add remaining 2 tbsp (30 ml) olive oil, sesame oil, garlic and ginger and sauté for 30 seconds. Add carrots, onions and celery and cook until onions have softened, about 5 minutes. Add gochujang and stir well until gochujang begins to caramelize. Deglaze with Monte Antico Toscana and bring to a simmer, scraping up any browned bits.
  3. Add browned meat back to pan along with crushed tomatoes, stock, white pepper and bay leaves. Reduce heat to medium-low and simmer, stirring often, until sauce has thickened and meat is tender, about 2 hours. If sauce becomes too thick, add a splash of water or stock as needed.
  4. To finish, remove bay leaves, add shiso and season to taste. Serve tossed with pasta of choice or over a bed of steamed rice, and garnish with finely sliced green onions and lots of Parmigiano-Reggiano. Leftover sauce can be stored in an airtight container in refrigerator for up to 5 days or in freezer for up to 6 months.
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Drink Pairings

Fall Medley Salad with Bourbon Vinaigrette

Add some vibrant colour to your holiday table with this gorgeous salad Fall Medley Salad. Filled with a cornucopia of seasonal produce and crowned with a zippy Bourbon Vinaigrette, it’s a fresh, festive side dish, perfect for any fall gathering. Look to Jim Beam Kentucky Bourbon for a great pairing option for this salad.
Ingredients Instructions

Ingredients

Serves 8-10
1 medium acorn squash, halved, seeds removed and sliced
1 cup (250 ml) peeled and halved cipollini onions
8 oz (225 g) halloumi, cut into ½-in (1.25 cm) cubes
3 tbsp (45 ml) grapeseed oil
kosher salt and freshly ground black pepper, to taste
3 cups (750 ml) water
1½ cups (375 ml) uncooked farro
Bourbon Vinaigrette, make ahead, recipe follows
2 small bulbs kohlrabi, peeled and sliced paper-thin
4 cups (1 L) mixed baby greens
2 rainbow carrots, peeled into ribbons
1 Gala, Honeycrisp or Cosmic Crisp apple, halved, cored and thinly sliced
¼ cup (60 ml) toasted walnuts, coarsely chopped
⅓ cup (80 ml) pomegranate arils
⅓ cup (80 ml) microgreens, for garnish (optional)
BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
¼ cup (60 ml) Jim Beam Kentucky Straight Bourbon Whiskey
1 tbsp (15 ml) minced shallots
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) liquid clover honey
¾ cup (180 ml) extra-virgin olive oil
kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment.
  2. Place squash and onions on 1 sheet and halloumi on other sheet. Drizzle squash, onions and halloumi equally with oil and sprinkle with salt and pepper. Arrange vegetables and halloumi in a single layer on trays and roast, tossing once or twice, until squash is tender, onions are soft and halloumi is golden brown around edges, 20 to 30 minutes.
  3. While vegetables and halloumi roast, cook farro. In a medium saucepan, bring water to a boil over high heat. Add farro, cover and reduce heat to a simmer. Cook, stirring occasionally, until water is absorbed and farro is tender, about 20 minutes. Remove from heat, uncover and fluff with a fork. While warm, drizzle with a couple tablespoons of Bourbon Vinaigrette and stir to incorporate. Set dressed farro aside to cool to room temperature. Farro can be made ahead and stored in an airtight container in refrigerator for up to 2 days.
  4. In a small bowl, toss kohlrabi with a drizzle of Bourbon Vinaigrette until lightly coated.
  5. When ready to assemble salad, on a large platter or in a large salad bowl, gently toss mixed greens and farro to combine. Artfully arrange squash, onions, halloumi, kohlrabi, carrots, apples and walnuts. Top with a generous drizzle of vinaigrette before garnishing with pomegranate arils and microgreens, if desired. Enjoy immediately.
  6. BOURBON VINAIGRETTE | Makes about 1½ cups (375 ml)
  7. Place a tea towel under a medium bowl. In bowl, whisk bourbon, shallots, vinegar and honey.
  8. Place oil in a measuring cup. Gradually drizzle oil into bourbon mixture, whisking constantly, until dressing is homogeneous and thickened. Season to taste with salt and pepper. Can be made ahead and stored in an airtight container in refrigerator for up to 2 weeks.
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Drink Pairings

Halloweenies

Bring a bit of whimsy and fun to the party with these quick and easy sausage roll canapés. In a pinch, use store-bought grainy mustard and spike it with a splash of Dark Matter. Enjoy these Halloweenies with Hoyne Brewing Dark Matter beer.
Ingredients Instructions

Ingredients

Serves 8-10 people. Makes about 20 canapés.
HALLOWEENIES
1 lb (450 g) frozen puff pastry sheets
1 lb (450 g) sausages (maple breakfast or a thinner type such as merguez or sujuk)
1 egg yolk
1 tbsp (15 ml) milk
edible eyes or sour cream and green peppercorns, for garnish
DARK MATTER HONEY MUSTARD
½ cup (125 ml) yellow mustard seeds
¼ cup (60 ml) black mustard seeds
¾ cup (180 ml) Hoyne Brewing Dark Matter, plus more as needed
2⅛ tsp (10 ml + a pinch) salt, divided
½ cup (125 ml) malt vinegar
2 tsp (10 ml) granulated sugar
½ tsp (2.5 ml) granulated garlic
¼ cup (60 ml) liquid honey, plus more to taste

Instructions

  1. To make the Halloweenies, thaw puff pastry in refrigerator for 3 to 4 hours.
  2. If using merguez or other longer sausage, cut into 3½-in (9 cm) long pieces.
  3. On a lightly floured surface, use a pizza cutter to cut puff pastry sheets into ⅓-in (0.8 cm) strips. Wrap each sausage with 2 or 3 strips of puff pastry, as needed, leaving a small gap near 1 end to place eyes in step 6. Transfer to a parchment-lined baking sheet, loosely cover with plastic wrap and refrigerate for 30 minutes.
  4. Preheat oven to 425 F (220 C) and set rack to centre position.
  5. To make the honey mustard, In a small pan over medium heat, toast mustard seeds until warm and fragrant, about 2 minutes. Transfer to a jar with a tight-fitting lid and pour in Dark Matter to cover. Add a pinch of salt, stir well and add more beer to cover again. Seal jar and let sit at room temperature for 24 hours.
  6. The following day, in a food processor, combine soaked mustard seeds, vinegar, sugar, remaining 2 tsp (10 ml) salt and garlic and pulse to preferred consistency.
  7. To finish, combine mustard with honey, adding more honey to taste. Mustard can be made ahead and stored in an airtight container in refrigerator for up to 1 month.
  8. In a small mixing bowl, whisk egg yolk and milk. Remove wrapped sausages from refrigerator and brush tops with egg mixture. Transfer to oven. Bake until sausage reaches internal temperature of 165 F (74 F) and pastry is golden brown, 25 to 30 minutes.
  9. Garnish each canapé with 2 edible eyes or 2 small dots of sour cream with green peppercorns set in centre of each. Serve with Dark Matter Honey Mustard.
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Drink Pairings

Bobbing For Apples

Inspired by a Halloween pastime, this punch wonderfully embodies the harmony of bourbon, apples and cinnamon to delight your ghostly guests. We recommend Maker’s Mark Kentucky Straight Bourbon Whisky and Fireball Cinnamon Whisky for this spiced punch.
Ingredients Instructions

Ingredients

Serves 10
10 oz (300 ml) Maker’s Mark Kentucky Straight Bourbon Whisky
5 oz (150 ml) Fireball Cinnamon Whisky
5 oz (150 ml) fresh lemon juice
20 dashes aromatic bitters
20 oz (600 ml) non-alcoholic sparkling apple juice
4 small apples, for garnish
10 apple slices, for garnish

Instructions

  1. In a large container, stir all ingredients. Refrigerate to chill for 3 to 5 hours. When ready to serve, transfer to a punch bowl with cubed ice and garnish with whole small apples. For each serving, ladle 4 oz (120 ml) over ice in an old-fashioned glass and garnish with an apple slice.
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Drink Pairings

Peek-a-BOO!

Garlicky marinated bocconcini, rich salty prosciutto and a splash of Pimiento-Gin Sauce—keep your eyes on these tasty canapés or you might miss out. Serve this appetizer with 19 Crimes Bride Of Frankenstein Red Blend.
Ingredients Instructions

Ingredients

Serves 20 canapés
BOCCONCINI
2 tbsp (30 ml) extra-virgin olive oil, plus more to cover
1 tbsp (15 ml) minced garlic
1½ tbsp (22.5 ml) white wine vinegar
1 small sprig fresh rosemary
1 tsp (5 ml) salt
1 × 7 oz (200 g) tub cherry bocconcini, halved
10 slices prosciutto, halved lengthwise
10 pimiento-stuffed green olives, halved crosswise
PIMIENTO-GIN SAUCE
3 tbsp (45 ml) diced pimiento peppers, drained
1 tbsp (15 ml) tomato paste
2 tbsp (30 ml) Bombay Sapphire Sunset Gin
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) honey
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) Spanish smoked paprika
¼ cup (60 ml) extra-virgin olive oil

Instructions

  1. To make the bocconcini, in a medium mixing bowl, combine 2 tbsp (30 ml) olive oil, garlic, vinegar, rosemary and salt. Add bocconcini halves and toss until well coated. Transfer to a jar or airtight container and pour in more olive oil to cover. Seal jar and marinate, refrigerated, for a minimum of 24 hours and up to 3 days.
  2. Remove bocconcini from marinade and pat dry. Wrap each piece with a half slice of prosciutto and top with a slice of pimiento-stuffed green olive. Leftover marinade can be used to make a vinaigrette, pesto or pasta dish.
  3. Garnish a serving tray with a splatter of Pimiento-Gin Sauce and arrange wrapped bocconcini as desired.
  4. To make the pimento-gin sauce, in a blender, combine all ingredients except oil and purée until smooth. While on high speed, slowly drizzle in olive oil until emulsified. Sauce can be made ahead and stored in an airtight container in refrigerator for up to 3 days.
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Drink Pairings

Turkey Legs with Onion Redcurrant Jus & Mashed Potatoes

If you’re looking for an easy recipe for Thanksgiving, this is it! It’s not only easy but so delicious. Redcurrant jelly in the jus gives hints of traditional cranberry sauce. And once you make these Mashed Potatoes, it will be the only way you do them—they’re so rich, creamy and smooth! Terranoble Casablanca Valley Vegan Pinot Noir Reserva Calliope Figure 8 White make for excellent drink pairings with this dish.
Ingredients Instructions

Ingredients

Serves 4
4 bone-in, skin-on turkey legs
½ lb (225 g) chicken wings
salt and freshly ground black pepper, to taste
2 tbsp (30 ml) vegetable oil
1 large carrot, cut into 2-in (5 cm) chunks
1 stalk celery, cut into 2-in (5 cm) chunks
1 medium onion, roughly chopped
2 cloves garlic, crushed
2 fresh or dried bay leaves
1 sprig fresh rosemary
4 sprigs fresh thyme
1 tbsp (15 ml) tomato paste
¼ cup (60 ml) St. Rémy VSOP Brandy
2 cups (500 ml) turkey or chicken stock
2 tbsp (30 ml) butter, divided
1 cup (250 ml) pearl onions, blanched and peeled
1 tbsp (15 ml) all-purpose flour
½ cup (125 ml) redcurrant jelly
Mashed Potatoes, to serve, recipe follows
MASHED POTATOES
4 large yellow potatoes, scrubbed
¾ cup (180 ml) whipping cream
¼ cup (60 ml) unsalted butter
2 cloves garlic, crushed
2 sprigs fresh thyme
4 black peppercorns
1 dried bay leaf
1 tsp (5 ml) kosher salt

Instructions

  1. Preheat oven to 275 F (135 C).
  2. Heat a large Dutch oven or heavy-bottomed, ovenproof saucepan over medium-high heat. Season turkey legs and chicken wings with salt and pepper. Add vegetable oil to pan and, working in batches, sear turkey legs and chicken wings until golden brown on all sides, 3 to 5 minutes per side. Set meat aside.
  3. Add carrots, celery, onions and garlic to pan and sauté over medium heat until soft and lightly browned, 8 to 10 minutes. Add bay leaves, rosemary, thyme and tomato paste. Cook for another 3 to 5 minutes. Deglaze pan with brandy, then add stock.
  4. Place turkey legs in a single layer in pan. If pan is not large enough, use a baking dish large enough to fit legs. Tuck in chicken wings between legs. There should be about 1-in (2.5 cm) of meat sticking out of liquid. Use water if more liquid is needed. Bring to a simmer, then place in oven for 2 to 2½ hours, or until turkey is tender.
  5. Remove turkey legs from braising liquid and set aside (chicken wings can be discarded at this point). Strain braising liquid into a large bowl or measuring cup and let sit for 15 minutes, or until fat has separated. Remove fat from liquid, reserving fat. Pour liquid back into pan used for braising turkey, bring to a boil over medium-high heat and reduce volume to 2 cups (500 ml).
  6. In a small frying pan over medium heat, heat 1 tbsp (15 ml) butter, then add pearl onions and sauté until golden and cooked through, about 10 minutes. Remove onions from pan and keep warm.
  7. Return frying pan to medium heat and add remaining 1 tbsp (15 ml) butter and reserved turkey fat. Whisk in flour until combined. Remove from heat, add a quarter of braising liquid and whisk until smooth. Place this mixture into saucepan with remaining braising liquid and whisk until smooth. Mix in redcurrant jelly and adjust seasoning.
  8. Return turkey legs and onions to saucepan and bring to a simmer until turkey is hot. Serve over Mashed Potatoes.
  9. MASHED POTATOES
  10. Preheat oven to 350 F (175 C). Prick potatoes all over with a fork, then place on a baking sheet and bake for 45 to 60 minutes, until very soft all the way through (time depends on size of potatoes).
  11. While potatoes are baking, put remaining ingredients in a small saucepan and heat over low heat for 20 to 30 minutes. Turn off heat and let sit to infuse.
  12. Cut potatoes in half, scoop out insides and push through a ricer or mash with a potato masher. For extra-smooth potatoes, push riced or mashed potatoes through a fine-mesh strainer. Strain infused cream into potatoes, discarding garlic and herbs. Mix until combined. Taste and adjust seasoning. Serve hot.
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Drink Pairings

Buffalo Chicken Boneyard

Celery, check. Blue cheese, check. Frank’s RedHot, check. All the notes of party favourite buffalo chicken wings are found in this delightfully spooky Halloween Boneyard dip. Pair this appetizer with Chronic Cellars Sir Real Cabernet Sauvignon or Diablo Dark Red.
Ingredients Instructions

Ingredients

Serves enough for a horde of partygoers, or 6-8 people
1 × 8 oz (226 g) block cream cheese, room temperature
½ cup (125 ml) ranch dressing
⅓ cup + 2 tbsp (110 ml) Frank’s RedHot sauce
¾ cup (180 ml) sour cream
⅓ cup + 2 tsp (90 ml) buttermilk
1 tsp (5 ml) Spanish smoked paprika
½ tsp (2.5 ml) onion powder
½ tsp (2.5 ml) garlic powder
2 cups (500 ml) shredded cheddar
3 cups (750 ml) diced cooked rotisserie chicken
1 stalk celery, diced small
6 to 8 assorted crackers, for garnish
⅔ cup (160 ml) chopped fresh parsley, for garnish
3 tbsp (45 ml) chopped fresh dill, for garnish
pretzel sticks, for garnish
3 to 4 reserved chicken bones from rotisserie chicken, cleaned and dried, for garnish (optional)
¼ cup (60 ml) crumbled blue corn tortilla chips, for garnish
¼ cup (60 ml) crumbled blue cheese, for garnish (optional)
crackers and sturdy potato chips, to serve

Instructions

  1. In a medium mixing bowl, combine cream cheese and ranch dressing and beat until smooth. Add Frank’s RedHot, sour cream, buttermilk, paprika, onion powder and garlic powder and mix well. Fold in shredded cheddar, diced chicken and celery until well mixed. Transfer to a 9 × 11-in (23 × 28 cm) serving dish, smooth surface and cool in refrigerator until ready to serve.
  2. To garnish, arrange a few crackers for headstones and sprinkle surface with chopped parsley and dill. Line outside edge of dish with pretzel sticks for fence posts. Arrange a few chicken bones (optional) in front of a couple of headstones and cover with a small mound of tortilla crumbs. Place a few crumbles of blue cheese (if desired) around headstones. Serve with plenty of crackers and sturdy potato chips.
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Drink Pairings

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