HomeMy WebLinkAboutThe Citizen, 2008-12-24, Page 47THE CITIZEN, WEDNESDAY, DECEMBER 24, 2008. PAGE 47.(NC)—Making the right menuchoices for your holiday get-togethercan make yours a festive soiree toremember. And let’s face it, theholidays are best spent revelling
with family and friends, not in the
kitchen surrounded by pots and
pans.
Homegrown Ontario’s holiday
menu planning tips will help you get
food on the table quickly, leaving
you with time to enjoy the party.
• Make a list and check it twice –take the time to write out yourmenu well in advance of your party.While you’re at it, write out yourgrocery list – this will prevent last
minute scrambling.
• Keep it simple – plan your dinner
menu to be as simple as possible,
choosing items that can be
prepared well before your guests
arrive. This way all you need to do
is warm up your dishes and serve.
• Practise, practise, practise – tryevery recipe you plan to make foryour party at least once beforeserving it to guests. Having alreadymade the recipe once before will
reduce the time it takes to re-create
it.
• Mix it up – plan to serve a
combination of hot and cold foods
so that you don’t have to spend too
much time fussing over the stove as
your guests arrive.
• Get out the slow cooker – in themorning before starting your day,simply add ingredients into yourcooker and set the temp to low.This will free up your entire day
and allow you to get any last-
minute party prep done. By the
time you get home dinner will be
ready and all you’ll have to do
before guests arrive is set your
decorative holiday table.
• Order ingredients in advance –
call your butcher and place yourorder for Homegrown Ontarioturkey or veal scaloppini a few daysbefore your party to ensure he/shewill have the quantity you need as
some shops need time to acquire
certain cuts.
More great ideas on how you can
make your holiday meals
unforgettable with Ontario produced
meat and poultry can be found
online at homegrownontario.ca.
Voices of angels - and others
The primary students at Grey Central Public School lent their voices to a number of songs
during the annual school pageant last week. (Bonnie Gropp photo)
Easy tips for marvellous holiday menus
Uncle Mark
“25”
December 27
Happy Birthday from Payton
and all the Gillis family
Auburn 519-526-7759
Family Restaurant
& Truck Stop
We wish you all
a most wonderful holiday
and a very happy
new year
MERRY
CHRISTMAS
Hours
December 23 ~ close at 2 pm
December 24, 25, 26 ~ closed
December 31st ~ close at 3 pm
January 1 ~ closed
(NC)—The turkey is the show-
stopper of most Canadian holiday
feasts – some even say that carving
the turkey is the most important part
of the entire meal! Canadian
entertainers need not fret about
making a turkey blunder at the dinner
table this holiday season.
The secret to successfully carving a
turkey lies in the tools – especially a
quality knife. “A razor sharp knife is
essential to a perfectly carved turkey,”
says Fred Kabakos, marketing
manager for Wiltshire Cutlery.
Kabakos shares his steps on how to
carve a turkey like a pro:
1. Cover the turkey with foil and let
sit for 15 minutes.
2. Always cut the dark meat first (it
will stay moist for a longer period of
time than light meat).
3. To determine where to make the
first cut, run your knife along the
bottom of the turkey to find where
the thigh bones meet the body.
4. Place the knife in the joint and
separate the thigh from the rest of
the body on each side. Repeat this
procedure to separate the drumstick
from the thigh and the wings from
the body.
5. Cut the thigh and leg meat into
thin slices and layer on your serving
platter.
6. Cutting parallel to the breast,
carve thin slices off one side of the
breast.
7. Layer these pieces on the serving
platter in a fan-like design.
8. Garnish your serving platter with
all the trimmings and enjoy!
See you in 2009!
The knife’s the secret to carving your holiday turkey
Happy 19th
Devin
December 25
and Happy 17th
Larissa
January 4
Love your family
TURKEY WITH WINE-SIMMERED
FRUIT STUFFING
10 diced, oatmeal bread slices
1 cup (250 mL) white wine
1 large Granny Smith apple
1/2 cup (125 mL) chopped, dried apricots
1/2 cup (125 mL) golden raisins
2 tbsp (30 mL) butter
1 cup (250 mL) chopped onion
1 cup 250 mL) chopped celery
1/2 cup (125 mL) chopped, toasted pecans
1/2 tsp (3 mL) salt
1/4 tsp (1 mL) coarse black pepper
1 1/2 cups (375 mL) chicken broth
1 Butterball Turkey (15 lb/6.8 kg)
1. Preheat oven to 325°F/165°C. Spread bread on bottom of shallow
baking pan. Bake until browned (20-30 min) stirring occasionally.
2. Place wine, apples, apricots, cherries and raisins in a saucepan. Bring to
a boil on high heat. Reduce heat and simmer for 5 minutes until wine is
absorbed. Remove from heat and cool slightly.
3. Melt butter in large skillet. Add onion and celery. Cook and stir for 8
minutes until tender. Remove from heat.
4. Add fruit mixture, pecans, salt and pepper to skillet and stir.
5. Place mixture in large bowl and add bread and broth.
6. Prepare turkey as per package directions.
7. Place turkey, breast side up, on a flat rack in a shallow baking pan.
8. Fill neck and body cavities with stuffing. Rub turkey with vegetable oil.
Place a small piece of foil over skin of neck cavity and over exposed stuffing.
9. Roast for about 4 1/2 hours, or until thermometer reaches a minimum
165°F/75°C in the centre of the stuffing and 180°F/83°C deep in the thigh.
Note: Cover lightly with foil after 2 1/2 hours to prevent overcooking the
breast.
10. Let turkey stand for 15 minutes before removing stuffing and carving.
Recipe from the Butterball Kitchen www.butterball.ca
– News Canada
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