IN PRAISE OF GLAZE

WHILE YOU’RE COOK­ING UP ALL MAN­NER OF MAINS—FROM TURKEY TO SALMON, BEEF OR HAM—GIVE THEM A SIM­PLE FLAVOUR BOOST AND PRETTY SHEEN WITH THESE AMAZ­ING GLAZES.

Food & Drink - - TABLE OF CONTENTS - By Ju­lia Aitken

Sim­ple glazes give all man­ner of mains—from turkey to salmon—a sim­ply fab­u­lous flavour boost and a pretty sheen.

FIG, BAL­SAMIC AND OR­ANGE GLAZE

We love this glaze on tra­di­tional roast turkey, es­pe­cially as the sticky drip­pings in the roast­ing pan make the best gravy. Sim­ply deglaze the pan with some fruity white wine—Chardon­nay is good—then add turkey stock and sim­mer down un­til the gravy is the con­sis­tency you like. Add a splash of cream, and sea­son with salt and pep­per to taste. Re­duce the quan­tity of glaze for a smaller turkey, or re­frig­er­ate any left­overs to use later on roast chicken or pork.

¾ cup (175 mL) good-qual­ity bal­samic vine­gar ¾ cup (175 mL) fig jam

⅓ cup (80 mL) or­ange juice

2 tbsp (30 mL) olive oil

1 tsp (5 mL) finely grated or­ange zest

15 to 18 lb (6.8 to 8.16 kg) turkey 1 In a small saucepan, whisk to­gether vine­gar, jam and or­ange juice. Bring to a boil over medium-high heat. Re­duce heat to medium and boil gen­tly, stir­ring of­ten, un­til mix­ture has re­duced to about 1 cup (250 mL) and is jam­like but still a lit­tle loose, 15 to 20 min­utes.

2 Re­move from heat and stir in olive oil and or­ange zest. Set aside to cool slightly.

3 Roast turkey fol­low­ing your favourite method. Thirty min­utes be­fore turkey is ready, spoon and spread one-third of glaze over breast, legs and wings. Roast for 15 min­utes, then spoon and spread with a fur­ther one-third of glaze.

4 When ready, re­move turkey from oven, then spoon over re­main­ing glaze. Let stand for at least 15 min­utes be­fore carv­ing.

Makes about 1 cup (250 mL); enough for one 15- to 18-lb (6.8- to 8.16-kg) turkey

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