Thanksgiving Meals and Wine Pairings

Thanksgiving is simply across the nook, and with it comes the possibility to discover scrumptious new Thanksgiving meals and wine pairings. Whereas traditional dishes like mashed potatoes and inexperienced beans are staples, including recent flavors could make this vacation much more memorable. From apple-inspired recipes to cozy fall soups, these dishes are crafted to pair completely with ONEHOPE’s wines and add a pleasant twist to your Thanksgiving feast.

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Apple Brie Bruschetta with Arroyo Seco Chardonnay

Serves 10-12

Time: 45 minutes

The famed Bouchon Bakery opened in July 2003 in Yountville. Situated simply 10 minutes south of the ONEHOPE property, the bakery boasts essentially the most unimaginable Honey Complete Wheat Bread we’ve ever had. Each time we make this dish, we make it a degree to cease by and seize a loaf (perhaps two, simply to have additional). In the event you can think about apple pie as a savory appetizer…that’s the great thing about this dish. The wealthy and creamy brie completely contrasts the excessive acidity in our Arroyo Seco Chardonnay. This decadent wine is wildly complicated and has notes of lemon, pineapple, candy cream, and vanilla.

Substances:

• 12 small slices of artisan whole-wheat bread
• 4 tablespoons salted butter
• ½ cup brown sugar
• 4 fuji apples, cubed
• ¼ teaspoon cinnamon
• 1 teaspoon vanilla bean paste
• 6 ounces brie 

Directions:

1. Preheat the oven to 400°F. Place bread on a sheet in a single even layer, and toast within the oven for about 8 minutes till golden brown. Take away from the oven and put aside to let cool. 
2. Set a sauté pan over medium warmth, add butter, and soften it. Subsequent, stir within the brown sugar. Add the apples, cinnamon, and vanilla bean paste and blend collectively. Let simmer for quarter-hour, till the apples soften.
3. Unfold 1 tablespoon of brie on every toasted bread, and high with caramelized apples.
4. Place on a wooden slicing board to serve.

Roasted Carrot Ginger Soup with Monterey Pinot Noir

This Roasted Carrot Ginger Soup bursts with fall flavors and pairs fantastically with our Monterey Pinot Noir. The wine’s berry notes and textured tannins complement the soup’s candy and spicy undertones, creating a comfy and flavorful pairing.

• Substances:
  • 12 carrots, 5 tbsp olive oil, 1 tsp salt, ½ tsp pepper
  • 1 massive yellow onion, 4 garlic cloves, 1 tbsp grated ginger, 2 cartons rooster broth, honey for garnish
• Directions: Roast the carrots, then mix them with the opposite components till easy. Garnish with honey for added sweetness.

Learn extra about wine and soup pairings on Higher Properties & Gardens

Dan’s Footnote:

A little bit of bitter cream or Greek yogurt on high is a tasty addition. We additionally tried (by mistake) turmeric as an alternative of ginger in one of many recipe exams for this, and that was scrumptious, too! A cheerful accident… 😄

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Roasted Beet Kale Salad with Brut Millesimato Prosecco

Serves 6-8

Time: 1 hour

Rutherford Grill is lower than a 5-minute drive from the property and is one in every of our favourite spots for a fast crew lunch (after we don’t have time for the 3-hour al fresco wine lunch all of us daydream about). They’ve an unimaginable rotisserie rooster salad that impressed us to create this dish! Most salads don’t make for good leftovers the following day, however because of its hearty kale, this one holds up fantastically! Pair this dish with our Brut Millesimato Prosecco DOC. It has a dry end with plentiful bubbles, a pleasant textural distinction to the wealthy goat cheese on this dish.

Salad Meeting

Substances:

• 5 beets, peeled & cubed into 1-inch items
• 3 tablespoons olive oil
• 1 ½ teaspoons salt
• ½ teaspoon floor pepper
• 8 ounces shredded kale, stems eliminated
• 2 rotisserie rooster breasts, shredded into 1-inch lengthy chunks (save the remainder of the meat for snacking!)
• 1 pear, sliced
• ½ cup caramelized pecans
• 4 ounces goat cheese, crumbled

Directions:

1. Preheat the oven to 400°F. Line a baking tray with parchment paper, and toss the beets, olive oil, salt, and floor pepper collectively earlier than spreading them throughout the sheet in a single, even layer. Bake for 40 minutes, tossing as soon as 20 minutes in. Take away from the oven and let cool. 
2. In a big mixing bowl, mix kale, rooster, and dressing (recipe beneath) collectively. Switch to a big serving bowl, and high the salad with the roasted beets, pears, caramelized pecans, and goat cheese.

Dressing

Substances:

• ⅓ cup coconut oil
• ⅓ cup peanut oil
• ¼ cup rice vinegar
• ½ teaspoon sesame oil
• ⅓ cup peanut butter
• Juice of ½ lemon
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt 
• ½ teaspoon floor pepper

Directions:

1. Mix all dressing components in a blender and mix on medium/excessive velocity till easy and creamy, about 30 seconds. 

Dan’s Footnote:

When measuring components for the dressing along with your measuring spoons, measure the oils first with the identical measuring spoon because the honey. The honey will fall out of the measuring spoon a lot cleaner!

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Apple Cobbler with California Glowing Almond Wine

Serves 10-15

Lively Time: 1 hour 10 minutes
Non-Lively Time: 40 minutes

The phrase “many palms make for little work” applies to this dish. Peeling the apples is definitely non-compulsory and may be left to your private desire. That being stated, in case you do want to peel apples as we do on this kitchen, it’s best loved with just a few family members, a glass of wine for everybody, and a few good dialog across the kitchen counter. Our California Glowing Almond is decadent and an important dessert wine to pair with this cozy fall favourite.

Filling

Substances:

• 6 kilos apples (about 12 massive apples), peeled, cored & thinly sliced ¼” thick
• Juice of 1 lemon
• 4 ounces salted butter, melted
• ½ cup brown sugar, packed
• ¼ cup flour
• 1 teaspoon cinnamon
• 1 teaspoon salt

Directions:

1. Preheat the oven to 375°F. Mix all components in a big mixing bowl and toss till apples are evenly coated. Transfer right into a 3” deep 9” x 13” roasting pan.

Crumble Topping

Substances:

• 3 cups oats
• 2 cups all-purpose flour
• 1 ½ cups brown sugar, packed
• 1 ½ cup sweetened coconut
• 1 ½ cups candied pecans, chopped
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 12 ounces salted butter, melted
• Vanilla bean gelato for serving

Directions:

1. Mix oats, flour, brown sugar, coconut, pecans, cinnamon and salt in a big mixing bowl. Add melted butter and blend till small chunks kind. 
2. Unfold crumble over the apple combination in a good layer, cowl with foil, and bake for 20 minutes. Take away the foil and cook dinner for an additional 10-20 minutes, when the crumble is golden brown. Serve whereas heat with a scoop of vanilla bean gelato.

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Apple Bourbon Mimosa with Glowing Brut

Serves 2

Time: 10 minutes

We’ve made this cocktail yearly since our first annual harvest get together and don’t plan on stopping anytime quickly. Because the solar units and the folks collect, visitors get handed one in every of these uncommon mimosas as they step out of their automobiles onto the crush pad. For months after, we’d usually get requested what that welcome cocktail was and the way it was created. A little bit of cider, an excellent quantity of glowing brut (take a look at our Grateful For You shimmer for an additional festive contact), and a touch of bourbon—belief us after we say this one’s good in your subsequent fall gathering.

Cocktail Substances:

• 2 tablespoons bourbon
• ⅓ cup apple cider, separated 
• 1 teaspoon brown sugar
• 1 ½ cups glowing brut
• 2 apple slices for garnish

Cinnamon Sugar Rim Substances:

• 1 tablespoon brown sugar
• ⅛ teaspoon cinnamon
• 2 tablespoons apple cider

Directions:

1. Mix bourbon, ¼ cup apple cider and brown sugar in a cup and whisk till mixed and sugar is dissolved. 
2. Cinnamon Sugar Rim: Combine collectively the brown sugar & cinnamon on a small plate. Pour the remaining 1 ½ tablespoons of apple cider onto a separate small plate. Dip simply the rim of every glass in apple cider, after which gently within the cinnamon sugar combination simply so there’s a skinny, gentle coating on the highest.
3. Pour ½ of the combination into every glowing flute (1 shot / 4.5 cl.), and fill the remaining with the Glowing Brut (about ¾ cup in every flute). Garnish with a slice of apple in every glass.