food|harvest
ite h W d n a e Appl ee r u P p i n r Tu Serves 6-8 INGREDIENTS 4 large white turnips, peeled and cubed 4 large Fuji apples, peeled and cubed 1 orange, juice and zest 180 mL (3/4 cup) water 1 sprig fresh thyme 125 mL (1/4 cup) whipping cream salt and pepper
Method In a large pot, place turnips, apples, orange juice, zest, water and thyme. Season with salt and pepper, cover and bring to a boil. Reduce heat and simmer for 5-10 minutes, until turnip and apples are very soft. Drain any extra liquid and purée in a food processor. Return purée to pot and add cream. Heat over low heat and stir to combine. Serve hot with a little fresh black pepper.
d e z a l G r e Cid s h g i h T n e k Chic Serves 6-8 INGREDIENTS 8 chicken thighs, skin on and bone in salt and pepper 250 mL (1 cup) apple cider 125 mL (1/2 cup) apple cider vinegar 30 mL (2 tbsp) butter Method Heat oven to 425 F. Place chicken in a baking dish and bake for 20 min. Meanwhile, boil apple cider and apple cider vinegar in a small frying pan or sauce pot over medium high heat, until it has thickened and reduced to about 45 mL (3 tbsp), 10-15 min. Remove pan from heat. Add butter 15 mL (1 tbsp) at a time and swirl to incorporate. Remove chicken from oven and drain any juices. Baste chicken with sauce and return to top third of the oven. Baste every couple of minutes until the chicken is finished and has reached and internal temperature of 160 F.
40 | GoodLife • September - October 2016