Sunday, December 26, 2010

CHRISTMAS TOURTIERE AND HOMEGROWN TURKEY

     Wow, am I ever full.  There has been lots of feasting and celebrating going on around here, and I've only now taken a break from stuffing my face to write this post.  It all started with Tourtiere or French-Canadian meat pie on Christmas Eve.  This has been a tradition in my family forever, and I am so happy to have started making this for my family the past couple of years.  I even had enough to make an extra pie to freeze, which will be perfect when I go into labour and need to bring food with us to the birth house.
     While I was busy in the kitchen, my husband Scott had the sombre task of saying goodbye to two of our turkeys so we could feast on Christmas Day.  We were a little worried that wild turkeys would be drier and harder to cook than conventional turkeys.  A night of brining and careful basting did just the trick, and we had the most delicious meal ever.  I've got to admit, Scott and I were pretty proud of ourselves that all the diligence and care of the turkeys paid off.  What a rewarding experience for sure.
I had lots of extra pastry left over after making the tourtiere so on Christmas morning I made some Maple Butter Tarts.  I don't have a picture to share, but I do have the recipe.  They taste so good, especially when they're frozen.

TOURTIERE
Makes 2 thick pies

2 pounds organic pasture raised pork, ground
2 pounds grass fed beef, ground
3 organic onions, chopped
2 organic potatoes, shredded
2 organic carrots, shredded
3-4 tsp sea salt
3/4-1 tsp organic clove, ground
couple of pinches organic allspice, ground
1/4 cup fresh sage, chopped
a few sprigs fresh thyme, chopped
2 organic bay leaves
pastry for 3 pies
1 organic egg yolk, beaten
1 Tbsp organic olive oil
3 cups water or organic beef stock

Method:  In a large heavy saucepan over medium high heat cook the meat for 5-10 minutes or until no longer pink.  Place the meat in a sieve to drain off fat.  Return the meat to the pan and stir in the onions, stock, potato, carrpt, spices, bay leave, salt and pepper.  Reduce heat to medium low and partially cover, simmering and stirring occasionally for 1 hour until the liquid has evaporated.  Remove the bay leaves and let cool and then refrigerate.  Divide pastry into 4 rounds and roll out 2 of the rounds and fit into the bottom of 2 - 9" pie plates.  Spread the meat mixture in pie shells.  Roll out remaining dough and arrange over the meat filling.  Trim and crimp edges to seal; cut steam vents in top of pastry.  Lightly beat the egg yolk and olive oil together and brush onto the top of the pies.  Bake at 425* for 10 minutes then reduce temperature to 350* and bake for 20-25 minutes or until golden.  Cover the pies with foil if they start to get too brown.

MAPLE BUTTER TARTS

Prepare enough pastry to line 2 dozen medium sized tart pans or muffin cups.

1/2 cup local maple syrup
1/2 cup organic brown rice syrup (or more maple syrup)
2 organic eggs
1/2 cup maple or organic coconut sugar

Method:  Preheat oven to 400*.  Stir the syrups together to combine.  Whisk in the egg and then stir in the sugar.  Pour syrup mixture into tart shells, filling them 2/3 full.  Bake for 15 minutes or until pastry is golden

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