TURKEY, BRIE AND PEACH SANDWICHES
Ingredients
Serves 4
PEACH MUSTARD CHUTNEY:
2 large, ripe peaches
1 tbsp (15 ml) olive oil
1 medium-sized shallot, finely chopped
1 garlic clove, finely chopped
2 tbsp (30 ml) brown sugar
1 tsp (5 ml) apple cider vinegar
½ tsp (2 ml) salt
2 tbsp (30 ml) water
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) whole grain mustard
1 tbsp (15 ml) finely chopped fresh chives
1 tsp (5 ml) chopped fresh thyme leaves
freshly ground black pepper, to taste
TURKEY, BRIE AND PEACH SANDWICHES:
1 cup (250 ml) mayonnaise
1 small garlic clove, finely minced
1 tsp (5 ml) chili powder
3 tbsp (45 ml) sriracha sauce
2 to 3 large slightly under-ripe peaches or nectarines, cut into thick slices
4 ciabatta rolls
¾ lb (340 g) turkey breast slices
12 slices Brie cheese
2 cups (500 ml) arugula
Instructions
- To make PEACH MUSTARD CHUTNEY: bring a saucepan of water to a boil. Lightly score an X with a paring knife on the bottom of each peach. Blanch in boiling water just until skin begins to peel back at the cut, about 30 seconds. Transfer to an ice bath and cool. Peel and coarsely chop flesh, discarding stone.
- Heat olive oil over medium heat. Add shallot and garlic and sauté until soft. Add chopped peaches, brown sugar, vinegar, salt and water. Bring to a boil, then simmer, stirring occasionally, until peaches are soft and mixture thickens slightly, 5 to 8 minutes. Transfer to food processor and pulse until chunky (do not purée). Transfer to a bowl and let cool.
- Mix in mustards, chives, thyme and season with salt and pepper. Cover and refrigerate overnight to infuse flavours before using.
- To make TURKEY, BRIE AND PEACH SANDWICHES: Preheat oven to 375 F (190 C). In a mixing bowl, whisk together mayonnaise, garlic, chili powder and sriracha sauce. Cover and refrigerate for 30 minutes. Add peach slices to a preheated medium-heat grill and cook until grill marked, about 1 minute, then turn over and grill another minute.
- Slice ciabatta rolls, spread bottom with a good dollop of peach mustard chutney, top with turkey slices, grilled peaches and Brie cheese. Place sandwiches, openfaced, onto a foil-lined baking sheet and place in preheated oven for 10 minutes or until cheese is melted. Top with arugula and dollops of mayonnaise mixture. Close sandwiches and serve immediately.
Drink Pairings
STIR-FRIED CHICKEN WITH PINEAPPLE AND CASHEWS
Ingredients
Serves 4
1½ lbs (750 g) boneless, skinless chicken thighs, cut into 1-in (2.5 cm) pieces
1 tsp (5 ml) salt
1½ tsp (7 ml) granulated sugar
1 tbsp (15 ml) Madras curry powder
1 tbsp (15 ml) fish sauce
3 tbsp (45 ml) canola oil
2 large shallots, finely chopped
1 to 2 Thai red chilies or Serrano chilies, seeded, finely chopped
2 stalks lemon grass, trimmed and finely chopped, about ⅓ cup (75 ml)
1 medium-sized sweet red pepper, seeded and cut into ½-in (1 cm) dice
¾ cup (175 ml) coconut milk
1 cup (250 ml) fresh pineapple, cut into 1-in (2.5 cm) chunks
½ cup (125 ml) roasted cashews
3 to 4 cilantro sprigs, chopped
Stir-fried Rice Noodles, to serve (optional)
Instructions
- In a mixing bowl, add chicken, salt, sugar, curry powder and fish sauce. Mix well to combine. Set aside to marinate at room temperature for 15 minutes or up to ½ hour.
- In a large wok or frying pan, heat oil over high heat. Add shallots, chilies and lemon grass and stir-fry until fragrant, about 1 minute. Add chicken mixture and red pepper and stir-fry to mix well. Let chicken cook, undisturbed, for about 1 minute, or until browned. Flip chicken over and cook another minute.
- Add coconut milk, lowering heat to simmer, and cook 6 to 7 minutes, stirring, reducing coconut milk until almost evaporated with a hint of sauce. Stir in pineapple chunks and cashews. Mix well to warm through.
- Can be served over Stir-fried Rice Noodles (or serve over steamed rice) garnished with cilantro. Serve immediately.
Drink Pairings
STUFFED TURKEY THIGHS
Ingredients
Serves 12
TURKEY STUFFING:
1 lb (500 g) package chopped frozen spinach, thawed
1 tbsp (15 ml) unsalted butter
1 small yellow onion, peeled and minced
1 large garlic clove, smashed and minced
½ lb (250 g) quark cheese
1 lemon, zest only
1 tsp (5 ml) ground cumin
½ tsp (2 ml) salt
¼ tsp (1 ml) ground coriander
TURKEY AND GRAVY:
3 boneless turkey thighs, skin on, about 3 lbs (750 g)
2 tbsp (30 ml) unsalted butter, melted, plus extra if needed
2 tbsp (30 ml) all-purpose flour
2 cups (500 mL) turkey or chicken stock
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) light miso paste
apple cider vinegar
Instructions
- To make TURKEY STUFFING: Place thawed spinach in cheesecloth and wring out as much liquid as possible. Place in a food processor and set aside. Melt butter in a frying pan, add onion and garlic and sauté over medium heat, until soft and clear. Do not brown. Transfer to food processor with spinach. Add quark, lime and seasonings. Pulse together until finely minced. Set aside. Can be made ahead and refrigerated overnight.
- To make TURKEY AND GRAVY: Preheat oven to 400 F (200 C). Place thighs, skin-side down, on a cutting board. Cut each thigh open parallel to board. Pound thighs with a mallet to partially flatten.
- Spread equal amounts of Turkey Stuffing evenly over each thigh, leaving at least a 1½-in (4 cm) border around each edge. Roll up thighs, pulling skin as tightly as possible to seal. Tie with butcher twine and place, seam-side down, in a large, oiled baking pan. Brush with butter. Season with salt and pepper. Bake for 20 minutes. Reduce heat to 325 F (165 C) and roast until internal temperature on a meat thermometer inserted into meat portion reads 165 F (75 C). Remove from pan, cover with foil to rest while preparing sauce.
- Place baking pan on stove top. Scrape turkey drippings to loosen. Sprinkle with flour and whisk over medium-low heat until crumbly and turns golden. Gradually whisk in stock and Dijon. Continue whisking over medium heat until thickened. Whisk in light miso paste, add salt and pepper to taste, if needed. Stir in a splash of cider vinegar and strain gravy through a fine-meshed sieve into a serving container.
- Slice rolled thighs crosswise, drizzle with gravy.
Drink Pairings
TURKEY RILLETTES CROSTINI WITH CELERIAC SALAD
Ingredients
Serves about 40 crostini
TURKEY RILLETTES:
1 tbsp (15 ml) extra-virgin olive oil
1 medium-sized shallot, peeled, chopped
1 garlic clove, minced
2 tsp (10 ml) chopped fresh thyme
salt and pepper, to taste
2 slices of bacon
2½ cups (625 ml) cooked, shredded, dark turkey meat
½ cup (125 ml) duck fat, divided
1½ cups (375 ml) low-sodium turkey stock
1 tbsp (15 ml) cognac
1 sourdough baguette, ½-in (1 cm) rounds
CELERIAC SALAD:
1½ tsp (7 ml) cumin seeds
1 lemon, halved, divided
½ small celeriac
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (2 ml) liquid clover honey
salt, to taste
¾ cup (175 ml) chopped fresh parsley
½ cup (125 ml) pomegranate seeds
Instructions
- To make TURKEY RILLETTES: Warm oil in frying pan over medium heat. Add finely chopped shallot and cook, stirring often, until starting to caramelize. Stir in garlic, thyme and pinch of salt and pepper. Allow to cook another minute. Transfer to a bowl and set aside.
- Add bacon to a large saucepan over medium heat. Cook, turning once or twice, until crisp, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Chop into small pieces.
- In a food processor, add shredded turkey meat, shallot mixture, bacon and 2 tbsp (30ml) duck fat. Pulse until well combined and turkey is finely chopped. Slowly add 1⁄2 cup (125 ml) stock, pulsing to combine, before adding another 2 tbsp (30 ml) duck fat, pulsing until well combined. Continue alternating remaining stock and duck fat until mixture is spreadable but still slightly chunky. You may not need all the stock. Stir in cognac and season to taste. Transfer to a bowl, cover with plastic wrap and refrigerate at least 1 hour. Turkey Rillettes may be made 1 day ahead and refrigerated until ready to use.
- Preheat oven to 350 F (180 C). To make crostini, place baguette rounds on a baking sheet in a single layer, leaving about 1⁄2-in (1 cm) between each. Lightly brush both sides with a little olive oil before baking until crisp and golden brown, 6 to 8 minutes. Allow to cool completely on baking tray.
- Before serving, make CELERIAC SALAD: In a dry frying pan, toast cumin seeds over medium heat until fragrant, 2 minutes. Set aside to cool.
- Half fill a medium bowl with cold water and squeeze in juice of half a lemon. Trim celeriac and cut into 1⁄2-in (1 cm) half moons. Using a mandolin or vegetable peeler, slice celeriac into thin strips. Add strips to lemon water as they are cut to prevent browning.
- In a small bowl, whisk together juice from remaining lemon half, oil, honey and pinch of salt. Set aside.
- In a medium bowl, toss together parsley, pomegranate seeds, cumin and thoroughly drained celeriac strips. Pour dressing over salad and toss well to coat. Season to taste with more salt.
- Spread 1 tbsp (15 ml) turkey rillettes over crostini. Top with celeriac salad and serve.
Drink Pairings
SMOKED TURKEY SALAD WITH POMEGRANATE VINAIGRETTE
Ingredients
Serves 4 to 6
VINAIGRETTE
¼ cup (60 ml) pomegranate juice
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) sherry vinegar
1 tsp (5 ml) Dijon mustard
1 clove garlic, finely minced
½ shallot, peeled and finely minced
sea salt and freshly ground black pepper
SALAD
1 tbsp (15 ml) olive oil
¼ lb (125 g) prosciutto, thinly sliced, cut into ½-in (1.25 cm) strips
1 x 5 oz (140 g) bag pre-washed baby arugula
1 small Belgian endive, cleaned, dried and julienned
1 small head radicchio, washed, dried and cut into ½-in (1.25 cm) julienne pieces
¾ lb (340 g) smoked turkey breast, shredded or cut into ½-in (1.25 cm) dice
2 ripe pears, halved, cored and thinly sliced
2 to 4 oz (60 to 125 g) goat’s cheese, for garnish
1 cup (250 ml) pomegranate seeds, for garnish
½ cup (125 ml) toasted pumpkin seeds, for garnish
Instructions
- In a mixing bowl, whisk together Vinaigrette ingredients until well blended. Set aside.
- For Salad, heat olive oil in a medium-sized frying pan over medium-high heat. Add prosciutto and brown on all sides, about 3 to 4 minutes, or until crisp. Drain on paper towels.
- In a large bowl, add arugula, Belgian endive, radicchio, smoked turkey and pear slices. Drizzle with half the vinaigrette and toss well. Divide among 4 to 6 chilled serving plates. Garnish with goat’s cheese, pomegranate seeds and pumpkin seeds. Serve remaining vinaigrette on the side.
Drink Pairings
SLOW-COOKED CHICKEN MOLE
Ingredients
Serves 6 to 8
2 dried ancho chili or chipotle peppers
2 dried pasilla negro chili peppers
2 large dried mulato chili peppers
8 chicken thighs, skinned, bone-in
3 tomatillos, husks removed, halved
2 whole plum tomatoes, halved
½ firm large plantain or banana, peeled, thickly sliced
1 yellow onion, peeled and chopped
⅓ cup (75 ml) whole blanched almonds
¼ cup (60 ml) golden seedless raisins
¼ cup (60 ml) unsalted peanuts, toasted
1 cinnamon stick
1 tsp (5 ml) sea salt, plus extra to taste
2 garlic cloves
½ tsp (2 ml) each of allspice berries, coriander seeds, sesame seeds, crushed anise seeds, dried oregano and thyme
¼ tsp (1 ml) black peppercorns
6 whole cloves
3 cups (750 ml) chicken stock
cayenne pepper, optional
1 to 2 oz (30 to 60 g) bittersweet chocolate
2 tsp (10 ml) brown sugar
TOPPINGS:
Grated Cotija cheese
Mexican crema or crème fraîche
Instructions
- Place all dried chilies left whole into 6 qt (6 L) slow cooker. Place chicken thighs on top, arranging and tucking into a single layer. Add tomatillos, tomatoes, plantain or banana slices, onion, almonds, raisins, peanuts, cinnamon stick, salt, garlic, allspice berries, coriander seeds, sesame seeds, anise, oregano, thyme, peppercorns and cloves.
- In a saucepan, heat chicken stock to boiling and pour over chicken. Cover slow cooker and cook on high for about 4 hours.
- Remove cooked chicken thighs to a heated platter. Cover to keep warm. Using a slotted spoon, scoop remaining slow cooker ingredients into a blender and purée until smooth. Add a little juice from slow cooker if necessary.
- Place a food mill over a large saucepan. Pour puréed mixture into food mill and whirl to strain blended sauce into pan. Add a little more water if thinner sauce desired.
- Stir grated chocolate into sauce in pan and add sugar to taste. Heat through. Sauce should be very smooth. Spoon mole sauce over chicken. Sprinkle with grated cheese and a drizzle of crema.
Drink Pairings
SHREDDED POACHED CHICKEN AND SESAME SALAD
Ingredients
Serves 4 to 6
CHINESE-STYLE POACHED CHICKEN BREASTS:
6 cups (1.5 L) water
2 green onions, trimmed and halved
1 slice ginger
1 tbsp (15 ml) salt
1 tbsp (15 ml) sugar
1 whole large chicken breast, bone-in about 1 lb (.5 kg)
SESAME DRESSING:
3 tbsp (45 ml) olive or grape seed oil
3 tbsp (45 ml) seasoned rice vinegar
1 ½ tsp (7ml) sesame oil
1 ½ tsp (7 ml) sugar
2 tsp (10 ml) light soy sauce
2 tbsp (30 ml) toasted sesame seeds, lightly crushed
½ tsp (2 ml) freshly ground white pepper
¼ tsp (1 ml) salt
CHICKEN SESAME SALAD:
12 to 16 square wonton skins, sliced into ½-in (1.25 cm) strips
½ cup (125 ml) canola oil, for frying
6 cups (1.5 L) shredded Chinese (Napa)
cabbage, coarsely shredded, rinsed in ice-cold water and well drained and dried
2 stalks celery, finely sliced
1 medium carrot, peeled and finely julienned
3 green onions, finely sliced
½ small red onion, finely julienned
¼ cup (60 ml) sliced almonds, lightly toasted
1 heaping tbsp (15 ml) toasted sesame seeds
Instructions
- To make CHINESE-STYLE POACHED CHICKEN BREASTS: In a large stockpot, combine water, green onions, ginger, salt and sugar and bring to a boil.
- Place the chicken breast in pot, breast side up, and cover. Return to a boil, then lower heat and simmer for 5 minutes. Turn off heat. Allow chicken to rest in the stockpot, covered, for another 15 minutes.
- Remove chicken breast from stockpot and drain well. Reserve chicken stock for another use. Allow to cool down enough to handle. Remove skin and pull meat into bite-sized pieces from the bone. Cover and refrigerate until ready to use, discarding skin and bones.
- To make SESAME DRESSING: Whisk together ingredients in a small bowl until sugar dissolves.
- To make CHICKEN SESAME SALAD: Heat oil in a skillet over medium-high heat. When oil starts to shimmer, fry wonton skins in batches of 5 to 7 strips for 30 seconds each side or until lightly browned, working quickly to avoid burning. Remove from oil and drain on a paper towel-lined baking sheet until cooled. Set aside.
- In a bowl, toss together the salad ingredients and the shredded chicken with sesame dressing until well mixed. Add wonton skins and gently toss. Serve immediately.
Drink Pairings
ROASTED LEMON CHICKEN WITH SPICED TOMATO RICE
Ingredients
Serves 4
¼ cup (60 ml) fresh lemon juice
2 tbsp (30 ml) Za’atar Spice
2 tbsp (30 ml) olive oil
2 garlic cloves, chopped
1 small Thai chili, chopped
1 tbsp (15 ml) raw sugar
1 tsp (5 ml) sea salt, plus extra
4 x 6 oz (180 g)skinless, boneless chicken breasts
2 tbsp (30 ml) combination of finely minced cilantro and fresh mint, for garnish
1 thinly sliced Thai chili, for garnish
broccoli, steamed
SPICED TOMATO RICE:
2 tbsp (30 ml) olive oil
2 shallots, peeled and thinly sliced
2 large garlic cloves, smashed and minced
2 whole Thai chilies
1½ cups (325 ml) jasmine rice
1 cup (250 ml) grape tomatoes
1 tbsp (15 ml) fish sauce
2 cups (500 ml) boiling chicken stock
1 lemon, halved
cilantro and toasted sesame seeds, for garnish
Instructions
- Combine lemon juice, Za’atar spice, olive oil, garlic, chilies, sugar and salt in a mini food processor. Whirl until emulsified. Place in a deep bowl. Add chicken and rotate a few times, to evenly coat. Marinate for up to 2 hours.
- Preheat oven to 375 F (190 C). Line a baking dish with parchment paper large enough to hold chicken in a single layer.
- Drain and place chicken in baking dish and bake, uncovered, for 30 minutes or until juices run clear and thermometer reads 160 F (70 C) when inserted in the thickest portion of the breast.
- To serve, sprinkle chicken with minced fresh herbs, sliced chili and freshly ground black pepper. Serve on a bed of Spiced Tomato Rice with steamed broccoli, on the side.
- To make SPICED TOMATO RICE: In a large saucepan, heat oil over mediumhigh heat. Add shallots and garlic and sauté for 2 minutes until soft. Do not brown. Add a splash of water, if necessary. Add chilies and rice and stir to coat. Stir in tomatoes and fish sauce. Add boiling stock and lemon. Bring to a boil. Reduce heat to low. Cover tightly and cook for 15 minutes.
- Remove lid, and place a kitchen towel over top, replace lid and remove from heat. Let stand for 5 minutes to finish cooking rice.
- Serve with Lemon Chicken and broccoli and garnish with cilantro and sesame seeds.
Drink Pairings
SPICY TURKEY AND WATERMELON LETTUCE WRAPS
Ingredients
Serves 4 to 6
2 tbsp (30 ml) canola oil
1 tbsp (15 ml) minced garlic
1 tbsp (15 ml) minced, peeled fresh ginger
1 medium yellow onion, finely chopped
2 stalks celery, finely chopped
1 lb (500 g) ground turkey or chicken
1 tsp (5 ml) soy sauce
1 tbsp (15 ml) Chili Garlic Sauce
1 orange, finely grated zest and juice
½ cup (125 ml) hoisin sauce
2 green onions, finely chopped
1 small handful cilantro, finely chopped (optional)
2 cups (500 ml) diced watermelon, ½-in (1.25 cm) cubes
12 iceberg or butter lettuce leaves
Instructions
- Heat a large wok or non-stick frying pan over high heat. Add canola oil and stir in minced garlic, ginger, onion and celery. Stir-fry for about 2 minutes or until onion starts to turn translucent. Add ground turkey and cook until there is no pink colour, breaking up meat with a fork.
- Add soy sauce, Chili Garlic Sauce, orange zest and juice. Stirfry until most liquid has evaporated. Remove from stove and mix in hoisin sauce, green onions and cilantro.
- Fold diced watermelon into mixture. Spoon filling into middle of lettuce leaves, wrap and serve immediately.
Drink Pairings
SPICY TOMATO PASTA BAKE WITH TURKEY MEATBALLS
Ingredients
Serves 8 and makes about 30 meatballs
MEATBALLS:
1½ cups (375 ml) unseasoned bread crumbs
2 tbsp (30 ml) olive oil
4 oz (120 g) turkey bacon
2 leeks, white part only, washed, minced
4 shallots, minced
1½ lbs (750 g) ground turkey
1 lb (500 g) turkey sausages, casings removed, crumbled
2 cups (500 ml) grated Grana Padano cheese
4 large eggs, whisked
1 handful chopped flat-leaf parsley
½ cup (125 ml) chopped fresh basil
½ tsp (2 ml) sea salt
½ tsp (2 ml) crushed red pepper flakes
SPICY SAUCE:
3 tbsp (45 ml) olive oil
6 garlic cloves, peeled and thinly sliced
1 medium yellow onion, finely chopped
1½ cups (375 ml) white wine
4 x 28 oz (796 ml) cans plum tomatoes
2 tsp (10 ml) crushed red pepper flakes
1½ cups (375 ml) loosely packed sliced basil
1 cup (250 ml) chopped flat-leaf parsley
PASTA:
454 g package rigatoni or rotini pasta
1 large or 2 medium-sized balls fresh
bocconcini cheese, cut into ¼-in (0.5 cm) slices
Instructions
- To make MEATBALLS: Preheat oven to 350 F (180 C). Spread bread crumbs over a baking sheet and toast, stirring once or twice, until golden, 10 minutes. Remove and set aside to cool; then transfer to a large bowl.
- Heat a large frying pan over medium heat and add oil, bacon, leeks and shallots and sauté until soft and golden, 5 to 7 minutes. Remove and set aside to cool.
- Once cooled, add leek mixture, ground turkey, turkey sausages, grated cheese, eggs, parsley, basil, salt and red pepper flakes to toasted bread crumbs and mix thoroughly with hands until well combined. Form into Ping-Pong-sized meatballs and place on a parchment paper-lined baking sheet. When finished rolling, cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 F (190 C). Remove meatballs from refrigerator and bake until cooked through, 10 to 15 minutes. Remove and set aside.
- To make SPICY SAUCE: Heat a large Dutch oven over medium-high heat. When hot, add oil, then garlic. When fragrant, add onion and cook until softened, about 3 minutes. Add wine, tomatoes and red pepper flakes, breaking up tomatoes with a fork. Bring to a boil, then reduce heat with lid ajar, simmer for 30 minutes. Stir in basil and parsley.
- Place meatballs in a large saucepan over low heat and add half the Spicy Sauce. Fold in to combine. Simmer, covered, for 15 minutes.
- Cook Pasta according to package instructions, or to al dente, in salted boiling water. Drain and mix in remaining sauce.
- Divide pasta mixture into 8 ovenproof individual serving dishes or a large serving casserole lightly sprayed with cooking oil. Top with meatballs and sauce. Arrange sliced cheese on top and bake in 375 F (190 C) oven until bubbly and cheese has melted, 10 to 15 minutes.