Cranberry & Orange Chicken Thighs
Ingredients
Serves 4
1 orange, zest and juice
2 tbsp (30 ml) maple syrup
2 tbsp (30 ml) white balsamic vinegar or balsamic vinegar
½ tbsp (7.5 ml) Dijon mustard
2 garlic cloves, minced
2 shallots, sliced
2 tbsp (30 ml) olive oil
8 bone-in, skin-on chicken thighs
3 whole sprigs fresh rosemary
1 cup (250 ml) cranberries, thawed if frozen
salt and pepper, to taste
2 tbsp (30 ml) unsalted butter
Instructions
- In a large zip-top bag, combine orange zest and juice, maple syrup, vinegar, Dijon, garlic, shallot and olive oil. Add chicken, rosemary and cranberries. Season with salt and pepper and marinate for at least 6 hours, or overnight.
- Preheat oven to 400 F (200 C).
- Place chicken skin side up in an even layer in a 9 x 13-in (23 x 33 cm) casserole dish. Pour marinade from bag into dish. Divide butter into small pats and place evenly on top of each chicken thigh. Bake for 20 minutes, or until a meat thermometer inserted into thickest part of chicken reads 165 F (74 C), and chicken is golden brown. For extra-crispy skin, broil on high for 2 or 3 minutes to finish.
Drink Pairings
Pasta with Chickpeas
Ingredients
Serves 2-3
3 tbsp (45 ml) olive oil, divided
½ small yellow onion, diced
2 garlic cloves, minced
1 x 5.5 oz (156 ml) can tomato paste
1 x 19 oz (540 ml) can chickpeas, drained and rinsed
2 cups (500 ml) vegetable stock, plus 1 cup (250 ml) or more, if needed
1 sprig rosemary
1 bay leaf
½ tsp (2.5 ml) chili flakes
1 tsp (5 ml) sugar
salt and pepper, to taste
2 cups (500 ml) dry ditalini pasta
1 cup (250 ml) grated Pecorino cheese, plus extra for garnish
¼ cup (60 ml) chopped flat leaf parsley leaves
Instructions
- Heat 2 tbsp (30 ml) oil in a large stockpot over medium heat. Add onion and garlic and sauté for 5 to 8 minutes, until soft. Add tomato paste and cook for another 2 to 3 minutes, stirring occasionally. Add the chickpeas, 2 cups (500 ml) vegetable stock, rosemary, bay leaf, chili flakes and sugar. Stir and season with salt and pepper. Cover with a lid, reduce heat to low and simmer for 15 minutes, until chickpeas are tender.
- Remove from heat. Remove and discard rosemary sprig and bay leaf. Using an immersion blender, gently pulse mixture until thickened but some texture remains (or, transfer half the mixture to a blender and pulse for 1 minute, then transfer back to pot). This is to thicken stock; don’t blend fully, as you still want some whole chickpeas.
- Return pot to medium-low heat, add pasta and cover with a lid. Stirring occasionally, gently simmer for 10 to 15 minutes, until pasta is cooked through. If all liquid has been absorbed and pasta is not fully cooked, add another 1 cup (250 ml) vegetable stock at a time, as needed, and simmer, stirring occasionally, until pasta is al dente.
- To serve, stir in 1 cup (250 ml) Pecorino, then remove from heat and garnish with extra Pecorino, parsley and remaining 1 tbsp (15 ml) olive oil.
Drink Pairings
Parsnip Risotto with Caramelized Shallots
Ingredients
Serves 2-3
½ cup (125 ml) butter
6 sage leaves
4 tbsp (60 ml) olive oil, divided
3 large shallots, thinly sliced
1 small onion, diced
3 garlic cloves, minced
1 medium parsnip, peeled and diced (about 1½ cups/375 ml)
1¼ cups (310 ml) Arborio rice
1 cup (250 ml) dry white wine
4 cups (1 L) vegetable stock, plus 1 cup (250 ml) extra if needed
salt and pepper, to taste
1¼ cups (310 ml) grated Pecorino cheese, divided
Instructions
- In a small saucepan over medium heat, melt butter. Once butter is foaming, add sage and gently fry until crisp, about 3 minutes. Remove sage leaves to a paper towel-lined plate and continue to cook butter until golden brown and nutty in fragrance, about 8 minutes. Remove from heat and set aside.
- In a medium skillet over medium to medium-high heat, heat 2 tbsp (30 ml) olive oil. Add shallot and sauté for 8 to 10 minutes, until golden brown and caramelized. Remove from heat and set aside.
- In a large saucepan over medium heat, heat remaining 2 tbsp (30 ml) olive oil. Add onion and garlic and sauté for 5 to 8 minutes, or until soft. Add parsnip and sauté for another 3 minutes.
- Add Arborio rice and stir to coat in oil. Add wine and cook for another 3 to 5 minutes, until completely absorbed.
- In a saucepan over medium-high heat, heat vegetable stock until warm. Remove stock from heat and ladle 2 cups (500 ml) stock over rice, stirring every few minutes, until stock is almost fully absorbed. Add another 1 cup (250 ml) stock and stir into rice until almost fully absorbed. Repeat with remaining 1 cup (250 ml) stock and taste rice: if too al dente, add another 1 cup (250 ml) stock and stir until fully absorbed. Season with salt and pepper to taste, then add 1 cup (250 ml) Pecorino and stir to incorporate.
- To serve, reheat browned butter gently over low heat, if needed. Divide risotto between bowls and top with caramelized shallots, a drizzle of browned butter and fried sage leaves. Garnish with remaining ¼ cup (60 ml) Pecorino cheese.
Drink Pairings
Cauliflower Curry with Pearl Couscous
Ingredients
Serves 2-3
1 tbsp (15 ml) olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 tbsp (15 ml) minced fresh ginger
1 medium carrot, chopped
2 medium celery stalks, chopped
½ tsp (2.5 ml) ground ginger
½ tsp (2.5 ml) ground turmeric
1 tsp (5 ml) ground cumin
2 tsp (10 ml) curry powder
1 x 13.5 oz (400 ml) can full-fat coconut milk
1 cup (250 ml) vegetable stock
2 tbsp (30 ml) soy sauce
1 head cauliflower, trimmed, broken into florets
salt and pepper, to taste
½ cup (125 ml) chopped cilantro leaves, divided
3 cups (750 ml) cooked pearl couscous
½ cup (125 ml) dried currants or raisins
1 cup (250 ml) chopped flat leaf parsley leaves
½ lemon, juice only
1 cup (250 ml) plain yogurt
¼ cup (60 ml) minced mint leaves
1 lime, juice and zest, plus lime wedges for garnish
¼ cup (60 ml) toasted slivered almonds, for garnish
Instructions
- Heat oil in a large stockpot over medium heat. Add onion, garlic and fresh ginger and sauté for 5 minutes, or until soft. Add carrot, celery, ground ginger, turmeric, cumin and curry powder. Stir to coat and sauté for another 5 minutes, until fragrant.
- Stir in coconut milk and reduce heat to medium-low. Let simmer to reduce slightly, about 10 minutes. Add vegetable stock, soy sauce and cauliflower and simmer for another 8 minutes, until cauliflower is tender but not mushy. Remove from heat, taste and season as needed with salt and pepper, then add ¼ cup (60 ml) cilantro. Set aside.
- In a medium bowl, combine couscous, currants and parsley. Dress with lemon juice and stir to combine.
- To make yogurt sauce, in a small bowl, combine yogurt, mint and lime juice and zest. Season with salt and pepper and stir to combine.
- To serve, top couscous with cauliflower curry and a dollop of yogurt sauce. Garnish with remaining ¼ cup (60 ml) cilantro, almonds and lime wedges.
Drink Pairings
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
Jambalaya
Ingredients
Serves 6-8
2 tbsp (30 ml) vegetable oil
1 lb (454 g) Andouille sausage, cut into ½-in (1.25 cm) slices
1 large yellow onion, diced
3 stalks celery, diced
1 green bell pepper, cored and diced
3 garlic cloves, minced
1 whole thyme sprig
1 bay leaf
1 tbsp (15 ml) tomato paste
2 tsp (10 ml) cayenne pepper
1 tbsp (15 ml) Cajun or Creole seasoning
2 cups (500 ml) long-grain white rice
1 x 28 oz (796 ml) can puréed tomatoes
3 cups (750 ml) chicken stock
salt and pepper, to taste
1 lb (454 g) peeled, deveined sustainable prawns
¼ cup (60 ml) thinly sliced green onion, for garnish
1 lemon, quartered, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Heat a large Dutch oven over medium heat. Add oil and sausage and cook until lightly browned, about 2 minutes. Add onion, celery, pepper, garlic, thyme and bay leaf. Continue cooking until onion is soft and translucent, about 5 minutes.
- Add tomato paste, cayenne pepper and Cajun seasoning. Cook for another 2 to 3 minutes, until tomato paste has darkened and caramelized.
- Add rice, tomatoes and chicken stock. Stir to combine, then taste broth and season to taste with salt and pepper, if needed. Increase heat to high and bring to a boil. Turn off heat, cover with a lid and transfer to oven.
- Bake until liquid is absorbed and rice is tender, about 30 to 40 minutes. Place prawns in a single layer on top of rice. Cover and bake again for about 5 minutes.
- Remove from oven and let sit, covered, for 5 minutes, or until prawns are opaque and cooked through. Garnish with green onion and lemon wedges and serve.
Drink Pairings
Lamb Biryani
Ingredients
Serves 4-5
2 lbs (907 g) boneless lamb shoulder, cut into 2-in (5 cm) cubes
1 cup (250 ml) full-fat plain yogurt
3 tbsp (45 ml) finely grated garlic
3 tbsp (45 ml) finely grated ginger
1 tbsp (15 ml) kosher salt, plus extra for boiling
2 tsp (10 ml) finely ground black pepper
3 tbsp (45 ml) ghee
3 large yellow onions, finely sliced
3 fresh green chilies: 2 halved; 1 thinly sliced, for garnish; divided (or to taste)
4 green cardamom pods
1 cinnamon stick
2 bay leaves
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 tsp (5 ml) chili powder, or to taste
1 tsp (5 ml) garam masala
1 tsp (5 ml) tomato paste
1 cup (250 ml) chicken stock
4 cups (1 L) water
2 cups (500 ml) basmati rice
½ cup (125 ml) roughly chopped cilantro leaves and stems, divided
2 tbsp (30 ml) crushed roasted cashews
Instructions
- The night before cooking, in a large zip-top bag or covered bowl, mix together lamb, yogurt, garlic, ginger, salt and pepper, and marinate in refrigerator overnight.
- In a large Dutch oven, heat ghee over low heat and add onions. Cook, stirring often, until they are caramelized and dark brown, about 20 to 25 minutes.
- Remove half the onions and set aside. Add halved fresh chilies, cardamom, cinnamon, bay leaves, cumin, coriander, chili powder and garam masala. Mix and continue cooking until spices are fragrant, about 1 to 2 minutes.
- To the Dutch oven, add lamb and all its marinade, tomato paste and chicken stock. Increase heat to high and bring to a boil. Reduce heat to low and simmer for 30 to 40 minutes, until lamb is tender. Once tender, remove lid, increase heat to medium-high and simmer until liquid has reduced to sauce consistency, about 5 to 10 minutes.
- Meanwhile, preheat oven to 350 F (180 C).
- In a medium saucepan, heavily salt 4 cups (1 L) water and bring to a boil. Add rice, boil for 2 minutes, then drain in a fine mesh sieve.
- Add ¼ cup (60 ml) cilantro to lamb and mix until combined. Pour rice over lamb and spread rice in an even layer. Cover with foil then place Dutch oven lid on top. Transfer to oven and bake for 20 minutes. Remove from oven and let sit, covered, for 5 minutes.
- To serve, fluff rice with a fork or transfer to a platter. Garnish with remaining ¼ cup (60 ml) cilantro, remaining caramelized onions, sliced chili and cashews.
Drink Pairings
Chicken à la Normandy
Ingredients
Serves 4
3 lbs (1.36 kg) bone-in, skin-on chicken thighs, patted dry
sea salt and coarsely ground black pepper, to taste
3 tbsp (45 ml) olive oil
½ cup (125 ml) Calvados or cognac
2 tbsp (30 ml) apple cider vinegar
1 cup (250 ml) unfiltered, fresh-pressed apple cider
25 pearl onions, peeled
2 Honeycrisp or Granny Smith apples, cored and cut into ¼-in (0.5 cm) wedges
¼ cup (60 ml) crème fraîche
fresh rosemary, for garnish
Instructions
- Season chicken well with salt and pepper. In a large Dutch oven or heavy sauté pan, heat oil over medium-high heat until it shimmers. Brown chicken, skin-side down, until deep golden, 6 to 8 minutes. Flip chicken and sear until other side is golden, another 3 minutes. Leaving chicken in pan, carefully remove and discard all the fat from pan.
- Over medium-high heat, carefully add Calvados or cognac to pan, and when sizzling subsides, add apple cider vinegar. Cook for 1 minute, then stir in cider. Add pearl onions and apples, tucking them in amongst chicken pieces. Bring mixture to a full boil, then immediately reduce heat to low. Stir gently and cover with a tight-fitting lid. Cook, checking occasionally to ensure liquid is maintaining a low gentle simmer and not boiling. Continue until chicken is cooked through and apples and onions are fork-tender, 35 to 40 minutes.
- Remove chicken, onions and apples to a dish and cover loosely to keep warm. Stir crème fraîche into remaining liquid in pan. Over medium-high heat, simmer sauce until thickened and reduced by half, about 6 minutes. Pass sauce through a fine mesh sieve and return it to pan, along with chicken, onions, apples and any liquids that have accumulated in dish. Gently reheat and season with salt and pepper to taste. Garnish with rosemary and serve immediately.
Drink Pairings
Jollof Rice
Ingredients
Serves 6
2 yellow onions (1 medium, diced; 1 large, sliced; divided)
2 medium tomatoes, quartered
3 red bell peppers, cored and quartered
2 Scotch bonnet peppers, stemmed (or Scotch bonnet hot sauce), to taste
¼ cup (60 ml) extra-virgin olive oil
3 garlic cloves, minced
1 tbsp (15 ml) finely grated ginger
¼ cup (60 ml) tomato paste
1 tsp (5 ml) curry powder
1 tbsp (15 ml) smoked paprika
2 whole sprigs fresh thyme
2 bay leaves
2 cups (500 ml) vegetable stock
3 cups (750 ml) long-grain converted or parboiled rice
salt and pepper, to taste
1 cup (250 ml) cooked green peas
¼ cup (60 ml) sliced green onions, for garnish
roasted chicken, to serve (optional)
Instructions
- In a blender, blend diced onion, tomatoes, bell peppers and whole Scotch bonnet peppers until smooth. Set aside.
- In a Dutch oven, heat oil over medium heat and sweat sliced onion until soft and slightly caramelized, about 5 to 8 minutes. Add garlic, ginger and tomato paste and cook until tomato paste has darkened, about 3 to 5 minutes.
- Add curry powder, paprika, thyme and bay leaves and stir to combine. Add blended pepper mixture and simmer over medium heat for about 20 to 25 minutes, stirring frequently. Once liquid has reduced and you can see oil pooling at top, add vegetable stock and rice. Check seasoning and season to taste with salt and pepper, if needed.
- Increase heat to high and bring to a boil. Then reduce heat to low and cover with foil then place Dutch oven lid on top. Cook for 15 to 20 minutes, or until liquid has been absorbed and rice is cooked through. Mix in peas and fluff rice before serving. Garnish with green onion. Serve alongside roasted chicken, if desired.