Bourbon Butter Turkey with Bourbon Cranberry Sauce
Ingredients
Serves 8-10
BOURBON BUTTER TURKEY
12 to 14 lb (5.5 to 6.4 kg) whole turkey
1 cup (250 ml) salted butter, softened
½ cup (125 ml) bourbon
2 tsp (10 ml) salt, plus extra to taste
1 tsp (5 ml) ground pepper, plus extra to taste
2 tsp (10 ml) finely grated orange zest
5 sprigs fresh thyme (chop leaves from 2 sprigs, leave 3 whole)
5 leaves fresh sage (chop 2 leaves, leave 3 whole)
1 tbsp (15 ml) honey
2 bay leaves
3 garlic cloves, crushed
1 small onion, peeled and halved
4 cups (1 L) turkey or chicken stock
¼ cup (60 ml) all-purpose flour
fresh bay leaves, small oranges and/or apples, halved shallots and garlic heads and/or fresh sage leaves, for garnish
Bourbon Cranberry Sauce, to serve, make ahead, recipe follows
BOURBON CRENBERRY SAUCE
2 cups (500 ml) frozen cranberries
1 orange, zest and juice
3 tbsp (45 ml) honey
salt and pepper, to taste
1 cinnamon stick
½ cup (125 ml) bourbon
Instructions
- If turkey is frozen, defrost fully (this will take about 24 hours for every 5 lbs/2.2 kg). 1 hour before cooking, remove turkey from refrigerator and remove neck and giblets from cavity.
- Preheat oven to 325 F (170 C). Move oven rack to bottom of oven.
- In a medium bowl, mix together butter, bourbon, salt, pepper, orange zest, chopped thyme, chopped sage and honey.
- Rub 1 tbsp (15 ml) butter mixture inside turkey cavity. Place 3 remaining whole thyme sprigs, 3 remaining whole sage leaves, bay leaves, garlic and onion in cavity.
- Loosen turkey skin over the breasts and rub half of remaining butter mixture under skin. Tuck wings under turkey and truss legs, if desired. Rub remaining butter mixture all over turkey.
- Place turkey and turkey neck on a roasting rack set over a roasting pan and roast for 13 minutes per pound, or until a meat thermometer inserted into thigh meat near the bone registers 165 F (74 C). Baste turkey every 30 minutes with juices in pan.
- After 1 hour, remove turkey neck and place it in a small saucepan. Cover with turkey stock and bring to a boil over high heat. Decrease heat to a simmer and let it simmer for remainder of roasting time, then remove and discard neck.
- When turkey is done, remove from oven and let rest for 20 to 45 minutes. After turkey has rested for 20 minutes, drain any juices from cavity into roasting pan. At this point turkey can either be carved and plated or transferred to a carving board to carve at the table. Reserve pan drippings.
- To make gravy, skim off half the fat from drippings and discard fat. In a saucepan, bring drippings to a boil, scraping any browned bits from bottom of roasting pan and adding to drippings. Mix flour with just enough water to make a slurry. Whisk flour slurry into drippings, then mix in prepared turkey stock. Taste and season with salt and pepper, if desired.
- Arrange desired garnishes on platter around turkey and serve with gravy and Bourbon Cranberry Sauce alongside.
- For the Bourbon Cranberry Sauce, combine all ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn heat to low and reduce sauce until thickened, about 20 to 30 minutes. Let it come to room temperature before serving. Sauce can be made ahead and refrigerated for up to 1 week.
Drink Pairings
Rosemary Duck with Caramelized Apples & Parsnips
Ingredients
Serves 4
4 duck breasts
kosher salt, to taste
freshly ground black pepper, to taste
1¼ cups (310 ml) hard cider, divided
2 large rosemary sprigs, divided
1 cup (250 ml) chicken stock
1 lb (454 g) parsnips, cut into ½- to ¾-in (1.25 to 2 cm) rounds
7 tbsp (105 ml) cold unsalted butter, divided
2 tbsp (30 ml) cider vinegar
2 tbsp (30 ml) clover or light-coloured honey
1 cup + 2 tbsp (280 ml) water, divided
2 Pink Lady or Honeycrisp apples
1 tbsp (15 ml) granulated sugar
Instructions
- Preheat oven to 350 F (180 C).
- Place duck, skin-side up, on a cutting board. With a sharp knife, lightly score duck skin in a crisscross pattern, making sure not to cut into flesh. Generously season all over with salt and pepper. Place duck breasts, skin-side down, into a large ovenproof frying pan and cook over medium heat until skin is golden and some of the fat has rendered, about 5 to 10 minutes. Transfer duck to a plate. Pour rendered fat into a heatproof container, reserving for another use (delicious for roasting potatoes!), and return duck, skin-side up, to frying pan.
- Place pan in oven and cook until an instant-read thermometer registers 125 F (52 C) in the thickest part of the meat, about 15 to 20 minutes. Transfer to a cutting board and let rest for at least 15 minutes. Reserve pan for next step. While duck is resting, prepare sauce and sides.
- To make sauce, discard any excess fat from pan used to cook duck and place pan over medium-high heat. Add 1 cup (250 ml) hard cider and 1 rosemary sprig and cook until reduced by half, about 5 minutes. Stir in remaining ¼ cup (60 ml) cider and chicken stock and cook, stirring occasionally, until again reduced by half, about 5 minutes. Remove from heat and set aside.
- To make caramelized parsnips, in a large skillet or frying pan, combine parsnips, 2 tbsp (30 ml) butter, vinegar, honey, 1 cup (250 ml) water and a good pinch of both salt and pepper. Bring to a hard simmer over medium-high heat, cover and let parsnips cook until crisp-tender, about 10 minutes. Uncover and continue to cook, turning often, until parsnips are lightly golden brown and liquid has reduced to a thick, sticky glaze, another 4 to 6 minutes. Add remaining 2 tbsp (30 ml) water to skillet and swirl to coat parsnips in glaze. Set aside but keep warm.
- To make caramelized apples, core and cut each apple into 8 wedges. Heat 1 tbsp (15 ml) butter in a large frying pan over medium heat. Cook butter, stirring occasionally, until it just starts to turn a golden brown, about 2 to 4 minutes. Add sugar and stir until dissolved. Add apples, remaining rosemary sprig and a pinch of salt. Cook, stirring and turning occasionally, until apples are just tender when pierced with tip of a knife, about 3 to 5 minutes. Transfer to a plate and set aside.
- When ready to serve, finish sauce. Bring to a gentle simmer over medium heat. Cut remaining ¼ cup (60 ml) butter into cubes. Remove pan from heat and gradually whisk in cold butter until completely incorporated. Season to taste with salt and pepper. Strain sauce through a fine sieve into a serving dish.
- To serve, slice duck and arrange on four serving plates. Garnish with caramelized parsnips and apples and serve sauce alongside. Enjoy immediately.
Drink Pairings
Roquefort Crème Brûlée with Pear & Chocolate Hazelnuts
Ingredients
Serves 4
CHOCOLATE HAZELNUTS
½ cup (125 ml) chopped semi-sweet chocolate
½ cup (125 ml) toasted hazelnuts
2 tbsp (30 ml) raw cocoa powder
CREME BRULEE
¼ cup (60 ml) granulated sugar, plus extra for topping
5 large egg yolks
1½ cups (375 ml) whole milk
⅔ cup (150 ml) whipping cream
4 oz (125 g) Roquefort cheese, crumbled
1 ripe pear, for garnish
Instructions
- Start by making Chocolate Hazelnuts. Line a baking sheet with parchment paper and set aside.
- Melt semi-sweet chocolate in a double boiler or a heatproof bowl that fits snugly over a saucepan of boiling water. Remove chocolate and set aside so it cools slightly but still remains liquid, about 15 minutes. Add hazelnuts and stir to coat. With a fork, one by one, remove hazelnuts from chocolate, letting excess chocolate fall through fork tines back into bowl. Transfer to lined baking sheet in a single layer. Transfer to refrigerator for 5 minutes to let chocolate harden.
- Place cocoa powder in a medium bowl. Remove hazelnuts from refrigerator and transfer to bowl with cocoa powder. Toss until well coated, then transfer to a mesh sieve and gently shake off any excess powder. Place hazelnuts in an airtight container and set aside in a cool place or refrigerate until ready to use.
- For Crème Brûlée, preheat oven to 350 F (180 C). In a medium bowl, whisk together ¼ cup (60 ml) sugar and egg yolks until thick and lightened in colour, about 2 minutes.
- In a medium saucepan over medium heat, stir together milk and cream until it just comes to a boil. Remove saucepan from heat and whisk in blue cheese until dissolved. To egg mixture, add milk mixture a bit at a time, whisking constantly, until everything is well incorporated. Strain through a fine mesh sieve into a pitcher and set aside.
- Place four 8.5 oz (255 ml) ramekins in a roasting pan and bring a kettle or large saucepan of water to a boil. Divide Crème Brûlée mixture between ramekins in roasting pan and place pan on a rack in oven. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Lightly tent pan with aluminum foil and bake until just set, about 25 to 30 minutes. Remove ramekins from pan and set on a wire rack to cool to room temperature. Refrigerate for at least 1 hour or overnight.
- When ready to serve, working with 1 ramekin at a time, evenly sift about 2 tsp (10 ml) granulated sugar over top of each custard. Place under broiler or use a small kitchen torch to caramelize sugar. Allow sugar to cool for 1 minute; meanwhile, slice pear thinly. Top each custard with pear slices and a few chocolate hazelnuts. Serve immediately.
Drink Pairings
Caramelized Apple Hand Pies
Ingredients
Serves 8 pies
¼ cup (60 ml) unsalted butter
½ cup + 3 tbsp (125 + 45 ml) granulated sugar, divided
2 lbs (907 g) Golden Delicious apples, peeled, cored and cut into ¾-in (2 cm) cubes (about 6 apples)
⅓ cup (75 ml) whipping cream
1 tsp (5 ml) pure vanilla extract
1 tsp (5 ml) freshly squeezed lemon juice
1 pinch sea salt
1 x 1 lb (454 g) ready-made puff pastry sheet, thawed if frozen
1 egg, beaten well
½ tsp (2.5 ml) cinnamon
Instructions
- In a large sauté pan, melt butter over medium heat. Sprinkle in ¼ cup (60 ml) sugar and stir to combine and soften sugar, about 2 minutes. Add apples, toss to coat in butter mixture and increase heat to medium-high. Sauté, flipping occasionally, until apples release their juice, about 5 minutes. Continue cooking until apples caramelize and are very tender, another 5 to 7 minutes. Add another ¼ cup (60 ml) sugar and toss to quickly combine. Add cream and simmer until sauce thickens slightly, about 2 minutes. Remove from heat and stir in vanilla, lemon juice and salt. Set aside and let cool.
- Preheat oven to 425 F (220 C). Line a large baking sheet with parchment paper. On a clean work surface, roll puff pastry into an approximate 24-in (61 cm) square. Using a sharp knife, cut dough into 8 equal squares. Brush edges of dough with beaten egg, reserving leftover egg for next step. Mound 2 generous tablespoons (30 ml) apple filling in centre of each square. Fold dough in half on the diagonal and crimp edges with a fork to seal.
- Carefully transfer pies to lined baking sheet and lightly brush tops with beaten egg. In a small bowl combine remaining 3 tbsp (45 ml) granulated sugar and cinnamon. Cut 2 small slits on top of each pie and sprinkle with cinnamon sugar. Bake until golden and crispy, 20 to 25 minutes. Allow to cool slightly before serving; pies are best eaten day they are made but will keep for 1 day at room temperature in an airtight container.
Drink Pairings
Apple & Radicchio Salad with Goat's Cheese Truffles
Ingredients
Serves 4-6
CHEESE TRUFFLES
¾ cup (175 ml) soft goat’s cheese
½ cup (125 ml) mascarpone
1 tbsp (15 ml) finely minced fresh thyme leaves
1 tbsp (15 ml) finely sliced fresh chives
1 large pinch each sea salt and freshly ground black pepper
¾ cup (175 ml) finely chopped toasted pecans
¼ cup (60 ml) finely chopped Italian parsley leaves
VINAIGRETTE
2 tbsp (30 ml) honey
1 tbsp (15 ml) finely minced shallot
2 tsp (10 ml) Dijon mustard
2 tbsp (30 ml) white wine or apple cider vinegar
sea salt and freshly ground black pepper, to taste
⅓ cup (75 ml) olive oil
SALAD
inner leaves of 1 large head radicchio, torn in half if large, washed, dried and chilled
1 large handful arugula
1 red apple (such as Pink Lady), quartered, cored and thinly sliced
½ cup (125 ml) toasted pecans
⅓ cup (75 ml) dried tart cherries
Instructions
- To make Cheese Truffles, in a medium bowl, combine goat’s cheese, mascarpone, thyme, chives, salt and pepper. Using a fork, mix until smooth and lightened in texture. Line a small baking sheet with parchment paper.
- In another medium bowl, combine pecans and parsley. Using a spoon, scoop 1 scant tablespoon (just under 15 ml) of cheese mixture, roll it into a ball and place on lined baking sheet. Repeat with remaining cheese. Roll each truffle in chopped pecans and parsley, tossing to coat well and pressing mixture lightly into truffles to adhere. Place back on lined sheet and refrigerate until ready to serve.
- To make Vinaigrette, in a small bowl, combine honey, shallot, mustard, vinegar, salt and pepper. Whisk to combine, drizzle in oil and continue whisking until smooth.
- To assemble Salad, place radicchio, arugula and apple into a serving bowl. Drizzle with a few tablespoons of Vinaigrette, toss to coat, and season with salt and pepper, adding more Vinaigrette if desired. Transfer to a serving platter and scatter Cheese Truffles, pecans and cherries over top.
- To serve, lightly drizzle a little of remaining Vinaigrette over salad. Serve immediately, with extra Vinaigrette on side.
Drink Pairings
Porchetta Sandwich with Cranberry Pear Relish
Ingredients
Serves 8
PORCHETTA
1 tbsp (15 ml) roughly chopped rosemary leaves
2 garlic cloves, minced
½ tsp (2.5 ml) finely ground black pepper
1 tsp (5 ml) coarsely crushed fennel seeds
1 tsp (5 ml) red pepper flakes
2 tsp (10 ml) kosher salt, divided, plus extra for seasoning
3 lb (1.5 kg) piece boneless pork belly
1 tbsp (15 ml) grapeseed oil
1 cup (250 ml) dry white wine
CRANBERRY PEAR RELISH
6 oz (170 g) fresh cranberries
1 large pear, diced (about ¾ cups/175 ml)
½ cup (125 ml) granulated sugar
½ cup (125 ml) water
½ tsp (2.5 ml) kosher salt
⅓ cup (75 ml) roughly chopped toasted pecans
TO ASSEMBLE
8 ciabatta rolls, cut in half lengthwise
mayonnaise, to serve
baby kale, to serve
Instructions
- To make Porchetta, in a small bowl, stir together rosemary, garlic, black pepper, fennel seeds, red pepper flakes and 2 tsp (10 ml) salt until well combined. Set herb and spice mixture aside.
- On a large cutting board, place pork belly skin-side down and score in a crisscross pattern with a sharp knife, about ½-in (1.25 cm) deep. Rub herb and spice mixture all over scored surface. Neatly roll meat, skin-side out, and tie with kitchen twine at regular intervals to hold it in shape. Place Porchetta on a plate and cover with plastic wrap, or place in an airtight container, and refrigerate overnight.
- Meanwhile, make Cranberry Pear Relish. In a medium saucepan, stir together cranberries, pear, sugar, water and ½ tsp (2.5 ml) salt over medium heat. Once mixture comes to a simmer, reduce heat to medium-low and cook at a low simmer, stirring often, until most cranberries have burst and mixture has thickened nicely, about 15 to 20 minutes. Remove saucepan from heat and set aside, allowing relish to cool completely. Transfer to an airtight container, cover and refrigerate until chilled, about 2 to 4 hours. At this point, relish can be refrigerated for up to 1 week. Just before you are ready to serve, stir in chopped pecans.
- Remove Porchetta from refrigerator and allow to sit at room temperature for at least 1 hour, then preheat oven to 400 F (200 C).
- Place Porchetta on a wire rack in a roasting pan, rub with grapeseed oil and season with extra salt. Roast for 30 minutes. Pour wine over skin of Porchetta, reduce heat to 350 F (180 C) and continue to roast for 2 hours more. Increase heat to 425 F (220 C) and roast for another 30 minutes to finish crisping up skin. Remove Porchetta from oven and allow to rest for 30 minutes. Carve into thick slices.
- To assemble sandwiches, spread 1 half of ciabatta roll with mayonnaise and other half with Cranberry Pear Relish. Top with slices of Porchetta, crispy pork skin and baby kale. Serve immediately.
Drink Pairings
Berry Cassis Pops
Ingredients
Serves 10
2½ cups (625 ml) vanilla Greek yogurt
¼ cup (60 ml) honey
1 lemon, zest only
1 cup (250 ml) frozen raspberries, thawed, with their liquid
1 cup (250 ml) frozen blackberries, thawed, with their liquid
½ cup (125 ml) crème de cassis
Instructions
- In a large bowl, mix together yogurt, honey and lemon zest. Transfer to a large zip-top bag and set aside.
- In a large blender, blend berries and crème de cassis for 1 minute, or until smooth. Transfer to another large zip-top bag.
- Cut one of the bottom corners off the berry mixture bag to create a piping bag. Divide berry mixture between popsicle moulds, piping to about ¼ of the way up each mould. Repeat with yogurt mixture, filling each mould to the top.
- Using a wooden skewer, gently stir each popsicle mould 3 to 4 times to swirl the mixtures together; do not mix together completely. Place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Paloma Pops
Ingredients
Serves 10
½ cup (125 ml) tequila
¼ cup (60 ml) triple sec
3 cups (750 ml) grapefruit juice (no pulp)
½ cup (125 ml) lime juice (about 3 to 4 limes)
2 tbsp (30 ml) chopped fresh mint leaves*
1 to 2 tbsp (15 to 30 ml) sugar dissolved in 1 to 2 tbsp (15 to 30 ml) warm water, as needed
Instructions
- In a large, spouted jug, stir together tequila, triple sec, grapefruit juice, lime juice and mint. Taste for sweetness and stir in dissolved sugar to taste, if desired.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Sangria Pops
Ingredients
Serves 10
2 cups (500 ml) red wine
1 cup (250 ml) lemon-lime soda
1 cup (250 ml) orange juice (no pulp)
Instructions
- In a large, spouted jug, stir together all ingredients. Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Bellini Pops
Ingredients
Serves 10
1 cup (250 ml) frozen sliced peaches
1 x 14 oz (398 ml) can peaches, with their syrup
2 tbsp (30 ml) strawberry jam
3 cups (750 ml) Prosecco, divided
Instructions
- In a large blender, combine frozen and canned peaches, strawberry jam and 1 cup (250 ml) Prosecco. Blend on high for 1 minute, or until smooth. Add remaining 2 cups (500 ml) Prosecco and blend for 3 to 5 seconds to combine. Let sit for 10 minutes, stirring occasionally, to allow bubbles to settle.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.