Creative Thanksgiving Recipes & Wine Pairings (VIDEO)
Sweet & Savory Sauternes Thanksgiving Wine Pairing
Tired of your same old Thanksgiving traditions? We have a Thanksgiving Menu, complete with Creative Thanksgiving Recipes and Wine Pairings, you will want to sink your teeth into. How about spicing up your Turkey Day trends with the golden wines of Bordeaux? These fresh and fun wines won’t just add a sweet twist to your dull dishes these lively wines will also liven up any Thanksgiving dinner or holiday party.
In this wine video, Wine Oh TV’s Monique Soltani sits down with First Growth Château Coutet’s Aline Baly, Private Chef Sarah Heller and ACME Fine Wines General Manager Erin Sullivan for some food and wine advice that will help you make the most of the most meaningful meal of the year. Plus, find out how breaking out these wines can help break the ice. Discover how keeping the wine vintages flowing can help keep the conversation going. Watch this video as we give you a taste of the fourth annual all-Château Coutet holiday menu.
To learn more about Château Coutet watch this video: wineoh.tv/video-chateau-coutet-sauternes-bordeaux-wine
These recipes were specially created by Private Chef Sarah Heller of Yountville, California, for Château Coutet. To contact Chef Heller, please visit www.sarahhellercooking.com.
Photographs by: Kali Photography of Napa Valley www.kaliphotography.com.
2013 All-Château Coutet Holiday Menu
Butternut Bacon Bread Pudding with Leeks and Sage
Wine Pairing Château Coutet 2006: The boldness of this young wine pairs beautifully with the dish’s richness.
Butter for baking dish or individual ramekins
4 slices bacon
1 tablespoon butter
2 medium leeks, white and tender green parts only, chopped
1 clove garlic, minced
1 pound butternut squash, peeled, seeded and cut into 1-inch cubes
1 pound Sweet Bread (Brioche or Sweet Baguette is fine)
1 1/2 cups whole milk
1 1/2 cups cream
2 cups loosely packed Gruyère cheese
2 teaspoons fresh thyme leaves, finely chopped
2 sage leaves, finely chopped
1/2 cup chopped parsley (1/4 cup for filling and 1/4 cup for garnish)
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon nutmeg
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Butter a two-quart gratin dish or a 13 x 9-inch baking dish or 10 five-ounce ramekins. Preheat oven to 375 °F (190 °C). Lay the bacon on a cooling rack over a sheet pan. Transfer to the oven and cook until crisp (about 12 minutes).
Let cool on the cooling rack. Reserve 1 tablespoon of the bacon renderings. Once cool, chop the bacon into ½-inch bits. Set aside.
Melt the butter in a sauté pan and add the reserved bacon renderings. Add the leeks and cook over medium heat, stirring occasionally, until softened (about 15 minutes).
Add the garlic and cook for 1 minute. If pan becomes too dry and leeks are sticking, add a bit of water to the pan to keep them soft.
Peel and seed the squash and cut into 1-inch cubes. Put on a parchment lined baking pan and cover with foil. Cook in the oven about 10 minutes until tender but not soft. (The squash will be cooked again).
On a large rimmed baking sheet, toast the bread until just dry, about 10 minutes. Let cool completely.
In a large bowl, whisk the eggs, milk, cream, 1 cup of Gruyère, thyme, rosemary, sage, parsley, zest, juice and nutmeg, leeks, salt and pepper. Add the bread cubes and let stand for 5 minutes, stirring occasionally. Gently fold in the bacon and squash and transfer to the prepared baking dish or ramekins. Sprinkle top of pudding with the remaining cup of cheese. Bake for 40 minutes if using a baking pan/gratin pan or 25 minutes if using ramekins, or until browned on top and just set. Let rest for 15 minutes before serving.
Garnish with the remaining 1/4 cup of parsley and serve.
Pomegranate-Maple Glazed Turkey
Wine Pairing Château Coutet 1998 or 2004: The warm savory notes found in older vintages of the estate’s wines complement this holiday classic’s inviting aromas.
1 14-pound turkey
1 1/2 cups coarse kosher salt
1/2 cup maple sugar or syrup
1 tablespoon dried fennel
1 large white onion, sliced
1 head of garlic, smashed (8 to 10 cloves)
1 bottle dry white wine (750 milliliters)
1 bottle pomegranate juice (32 ounces)
1 whole cinnamon stick
5 whole cloves
4 bay leaves
4 large sprigs fresh sage
Boil all ingredients with 2 quarts of water. Chill completely. Add 4 quarts of cold water and the turkey. If the turkey is not fully submerged in liquid, add more water until covered. Keep refrigerated in brine for 24 hours.
Preheat the oven at 350 °F (180 °C).
Roast for 25 minutes per pound of turkey (unstuffed).
Wine Pairing: Château Coutet 2008: The freshness of these vintages emphasize the pastry’s sweet and salty contrast.
1 cup (8 ounces) water
8 tablespoons (4 ounces or 1 stick) unsalted butter, cut into several pieces
1/2 teaspoon salt
1 cup (5 ounces) all-purpose flour
4 large eggs, lightly beaten
1 1/2 cup (6 ounces) grated cheese, like Gruyère or Cheddar
2 (approximately 2 cups) sweet potatoes, roasted
1 cup (6 ounces) goat cheese
1/2 cup crème fraîche or sour cream
Preparation for the gougères
Combine the water, butter, salt, and pepper in a 2- to 4-quart saucepan and bring to a rolling boil. Once all the butter has melted, remove the pan from heat and add the flour all at once. Stir vigorously until the mixture comes together and resembles mashed potatoes.
Return the pan to medium-low heat and stir for 3-5 minutes to dry out the dough. The dough is ready when it glistens and is thick enough to hold a spoon upright. Some starch buildup on the bottom of the pan is normal. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. (The following steps can also be done with a hand mixer or by hand with a stiff spatula.)
Beat the dough on a medium-low speed for one minute until it stops steaming and is just warm to the touch. Continue beating and add the egg in four additions. Wait for each addition to be absorbed and for the dough to smooth out before adding the next. Scrape down the sides of the bowl if needed between additions. In the end, the dough should come together in a very smooth, creamy batter. Beat in the cheese.
Heat the oven to 450 °F (230 °C). Scoop rounded tablespoons of dough onto sheet pans lined with silicone mats or parchment paper. Space them at least an inch apart.
Bake the gougères for 5 minutes and then turn the heat down to 350 °F (180 °C). Bake for another 20-25 minutes, rotating the pans once during baking. The finished gougères will be puffed, deep golden-brown, and dry to the touch. They will also feel light and hollow when picked up.
Transfer the sheet pan to a cooling rack.
Preparation for the filling
Mix all ingredients with a whisk or hand mixer until smooth, season with salt and black pepper. Put filling into a pastry piping bag. When the gougères are cool enough to handle, pipe a small amount of mouse inside each gougère. (Look for a weak spot or crack in the side of the baked gougère which will be hollow inside and use the tip of the piping bag to push through the side)
Serve warm or at room temperature.
Buttermilk Semolina Cake with Cardamom & Caramelized Pear
Wine Pairing Château Coutet 2010: The vintage’s spices and fruits accentuate this dessert’s exotic notes.
For making cake batter:
1 cup semolina
1 cup farina (or cream of wheat)
1½ teaspoons baking soda
1 tablespoon baking powder
1¼ cups buttermilk
¾ cup sugar
¾ cup butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cardamon
For making sugar syrup
½ cup sugar
2 tablespoons water
2 teaspoons lemon juice
3 pears, halved and core removed
Preparation for the cake batter
In a large bowl, combine buttermilk and sugar using a whisk; continue to whisk until the sugar is completely dissolved. In a different bowl, combine together semolina, farina, baking soda and baking powder using a fork.Add the semolina mixture to the first bowl containing the buttermilk and sugar mix, and thoroughly whisk together.
Add vanilla extract, ground cardamom and melted butter and mix until well incorporated.
Allow the batter to rest for 20 minutes.
Preheat the oven to 350 °F (180 °C).
Grease a 8-inch square cake pan with butter.
Once the batter has rested for 20 minutes, pour the batter into the greased pan, and even out the surface using a spatula.
Bake in the oven for 30 minutes. After 30 minutes, insert a sharp knife into the center of the cake; if it comes out clean, the cake is ready. When the cake is baking in the oven, you should start, making the sugar syrup so as to drizzle on top of the cake as soon as it comes out of oven.
Preparation for the sugar syrup
In a saucepan combine sugar and water together, let come to a boil.
Add lemon juice and pears.
Lower the heat and let it simmer for 20-25 minutes (the sugar syrup should thicken when it cools down and start resembling caramel).
Remove the pears from the sugar syrup and let cool.
Slice and fan pears over the top of the cake when it comes out of the oven and add sugar syrup.
Finish with vanilla ice cream or whipped cream.
All recipes serve 10 people
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