2 Remove from heat, transfer to a jar and steep at room temperature for at least 4 hours but no more than 24. Strain through a coffee filter or a few layers of cheesecloth. Can be made ahead and stored in refrigerator for up to 1 week. Makes ⅔ cup (160 ml) TOURTIÈRE MEATBALLS WITH CRANBERRY CHILI SAUCE
1 lb (450 g) lean ground beef ½ lb (225 g) ground pork ¾ cup (180 ml) instant potato flakes 2 tsp (10 ml) rubbed dried sage 2 tsp (10 ml) onion powder 1½ tsp (7.5 ml) salt 1 tsp (5 ml) dry mustard 1 tsp (5 ml) fresh thyme leaves ¼ tsp (1 ml) ground cinnamon ¼ tsp (1 ml) ground white pepper
⅛ tsp (a pinch) ground cloves ⅛ tsp (a pinch) ground allspice ⅛ tsp (a pinch) celery seeds 1 egg 1 tbsp (15 ml) canola oil, plus more as needed 3 (10½-in/26.5 cm) sheets frozen puff pastry, thawed in refrigerator Cranberry Chili Sauce, make ahead, recipe follows 1 Preheat oven to 375 F (190 C). 2 In a medium mixing bowl, combine beef, pork, potato flakes, herbs, spices and egg and mix very well. Using a 1 oz (30 ml) scoop, portion meatballs and roll between palms to shape into smooth balls. Alternatively, divide mixture by hand into 24 even-sized meatballs. 3 In a large skillet over medium-high heat, warm canola oil. Working in batches, brown meatballs until a bit of crust forms; they don’t need to be cooked yet, just nicely browned. 4 Remove puff pastry sheets from refrigerator and cut each into 9 squares, for a total of 27 squares. Depending on size of meatballs, there may be a few leftover pastry squares. 5 Lightly grease a couple of 3-in (7.5 cm) muffin tins. You’ll need 24 cups. Lay pastry squares into cups and gently press into bottoms and along sides. Lightly dock pastry with a fork and transfer to oven to bake for 10 minutes. Remove from oven, cool slightly and press down bases to flatten. 6 Spoon 1 tsp (5 ml) Cranberry Chili Sauce into centre of each pastry cup, followed by a meatball. Transfer to oven and bake for 15 minutes, ensuring meatballs reach 165 F (74 C) when checked with a meat thermometer. 7 Let cool for 5 minutes, then serve with remaining Cranberry-Chili Sauce on side. Makes about 24 meatballs
CRANBERRY CHILI SAUCE 1 tbsp (15 ml) canola oil 2 shallots, cut into ¼-in (0.6 cm) dice
1 to 2 Thai (bird’s eye) chilies, finely minced 1 small stalk celery, cut into ¼-in (0.6 cm) dice ½-in (1.25 cm) piece fresh ginger, finely minced 1 apple, cut into ¼-in (0.6 cm) dice 1 cup (250 ml) ketchup 3 tbsp (45 ml) apple cider vinegar 1 × 12 oz (348 ml) can whole berry cranberry sauce 2 tbsp (30 ml) maple syrup 1½ tbsp (22.5 ml) pickling spice, tied in a sachet 1 In a small saucepan over medium heat, warm canola oil. Add shallots, chilies, celery and ginger and sauté until celery is slightly softened, about 2 minutes.
2 Add diced apples, ketchup, apple cider vinegar, cranberry sauce, maple syrup and sachet of pickling spice. Reduce heat to medium-low and simmer, stirring often, until apples have softened but still have a bit of texture and shape and mixture has thickened, about 45 minutes. Can be stored in an airtight container in refrigerator for up to 1 month. Great on a burger, baked on a meatloaf or served alongside a turkey dinner. Makes about 3 cups (750 ml) PAIRS WITH MERRY & BRIGHT BITES HOYNE BREWING PILSNER BC Craft $15.29 38610 6 × 355 ml
TANTALUS PINOT NOIR BC VQA $35.99 200881
111
bcliquorstores.com
Powered by FlippingBook