Wine Wednesday: Happy Thanksgiving with Champagne and Rose

This holiday try something new. Create a new tradition. This year I wanted to share some great pairings with Champagne…and then I found a great Rose (which reminded me of my time in the South of France) and couldn’t resist. I hope you enjoy these as much as I do. Please let me know if you try them. Most of all, no matter what you eat, where you are, I just hope that you are treated well, eat your fill, remember that many don’t have and be grateful for what you have and who you are with. Happy Holidays!

Moroccan Pumpkin Soup Veuve Clicquot Brut

This tasty twist on the traditional fall starter brings flavors of Northern Africa to the Thanksgiving Day table with touches of cumin and turmeric, which are softened with cream and fresh pumpkin. A beautiful pairing for Veuve Clicquot Brut, the texture and depth of the soup lends to the Yellow Label’s minerality, citrus and brioche notes, and makes for a most memorable Turkey Day delight.

Recipe courtesy Mike DeSimone and Jeff Jenssen, Wine Enthusiast’s Entertaining and Lifestyle Editors

  • 1 medium cooking pumpkin, peeled, seeded and cut into 1-inch cubesve
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 7 tablespoons chives, minced (divided into 3 tbsp and 4 tbsp)
  • 8 tablespoons softened butter, plus 3 tablespoons unsalted butter
  • 1 large onion, diced
  • 1 parsnip, diced
  • 3 carrots, diced
  • ½ teaspoon cumin
  • ¼ teaspoon turmeric
  • 4 cups vegetable stock
  • ½ cups heavy cream
  • 1 teaspoon black pepper, freshly ground

Preheat oven to 375°F.

Spread pumpkin cubes on a metal baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper, and bake until tender, approximately 35-40 minutes. Let cool for 30 minutes.

While the pumpkin roasts and cools, combine three tablespoons of minced chives with butter and black pepper. Using plastic wrap, roll into a log and refrigerate for 2 hours. When it’s firm, remove the log from the plastic wrap and slice into 8 equal rounds.

In a large stockpot, melt the remaining butter and sauté the onion, parsnip and carrots until tender, about 7-9 minutes. Add the roasted pumpkin, cumin and turmeric, and continue to sauté for 5 additional minutes. Remove from heat and transfer to a food processor or blender in small batches. Process until all of the vegetables are puréed. Return the purée to the stockpot and add the vegetable stock. When it boils, about 15-20 minutes, reduce the heat and add the cream and cook for an additional 5 minutes.

When the soup is done, divide it evenly among 8 large shallow bowls. Float 1 chive butter round in each bowl, sprinkling the remaining 4 tablespoons of chives evenly over the top. Season with salt and pepper to taste. Makes 8 servings.

Memories of France: Herbes de Provence Roast Turkey Veuve Clicquot Rosé

Put away the Pinot Noir this Thanksgiving and pair this delicious Herbes de Provence Turkey dish with the elegant and sensual Veuve Clicquot Rosé. The rich raspberry and wild strawberry notes of this beautiful copper-hued Champagne pair perfectly with the turkey’s dried herbs and chopped rosemary flavors. Its exceptional balance and intensity also brings out all the succulent flavors of the game. Oh take me back to Provence…life was great then…

Recipe courtesy Mike DeSimone and Jeff Jenssen, Wine Enthusiast’s Entertaining and Lifestyle Editors

  • 1 turkey, 12-14 pounds, cleaned and patted dryturk
  • 8 tablespoons butter, softened
  • 1 tablespoon coarse salt
  • 4 tablespoons herbes de Provence, plus 1 teaspoon
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried chopped rosemary
  • ½ tablespoon sea salt

Preheat oven to 350°F.

Place the turkey breast side down on a rack in a large roasting pan. Using your hands, mix the softened butter, coarse salt, herbes de Provence, cayenne and rosemary in a small bowl. Rub a small amount of the mixture on the underside of the turkey, and then turn it over so the breast side is up.

Working from the neck end, use your fingers or a small knife to loosen the skin covering the turkey breasts. Work the herb rub under the skin on each breast, being careful not to tear the skin. Using your hands evenly spread the remaining rub over the entire turkey.

Combine the sea salt and remaining herbes de Provence and sprinkle over top of turkey.

Cook in the oven for 4-5 hours, until a meat thermometer inserted in the thickest part of the thigh reaches 165°F. Allow the turkey to rest for 30 minutes, carve and serve. Serves 8.

Panettone Stuffing paired with Clambake 2013 Rosé of Syrah

Recipe courtesy Chef Michael Chiarello

Citrus, bright cherry and lightly savory herbs from Clambake’s Syrah are balanced by those same flavors in this playful use of the traditional holiday bread.

Half of one 2.2-pound panettone, cut into ¾ inch cubes (9 cups) pannettone
4 tablespoons unsalted butter
2 tablespoons minced fresh sage
Sea salt, preferable gray salt
Freshly ground black pepper
¼ cup julienned dried apricots
¼ cup dried sour cherries
¼ cup golden raisins
¾ cup finely chopped yellow onion
½ cup finely chopped celery or fennel
½ cup finely chopped peeled carrot
1 ½ cups roasted chicken stock or turkey stock, or more as needed
1 large egg, beaten (optional if you like a firmer stuffing)

Preheat the oven to 350°F. Spread the panettone cubes out on two rimmed baking sheets. In a small saucepan, melt 2 tablespoons of the butter over medium heat and cook until light brown, about 6 minutes. Remove from the heat and add half the sage. Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Toast the bread in the oven, turning with a spatula halfway through cooking, until light brown, about 15 minutes. Remove from the oven and pour the croutons into bowl, leaving the oven on.
Meanwhile, put the dried fruit in a large bowl and add boiling water to cover. Let soak for at least 10 minutes to make the fruit plump and soft. Drain and set aside.

Increase the oven temperature to 375°F. Heat a large sauté pan or skillet over medium-low heat, add the remaining 2 tablespoons butter, and cook until it foams. Add the onion, celery, and carrot and sauté until soft, 12 to 15 minutes. Stir in the plumped fruit and remaining sage, then add to the cooled croutons and gently toss. Add the 1 ½ cups stock to moisten. Add more stock if you like a softer stuffing. For a firmer stuffing, stir in the beaten egg now. Taste and adjust the seasoning.

Put the stuffing in a baking pan and cook, covered, at 375°F for about 30 minutes. Uncover and cook until browned at the top, approximately another 10 minutes.



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