This box comes with your choice of 4 Thanksgiving favorites. One each of Kung Fu Girl Riesling, Dalliance Red, Sean Minor Chardonnay and High Valley Rose. Or mix and match any of the 4 to make your Perfect Pairing. Serve with:
Butternut Squash Tart
1 Butternut squash
1 Red onion
1 packet Good Seasons Italian
Extra Virgin Olive Oil
1 Sheet Puff Pastry
1/2 container Allouette Spread
2 T Shredded parmesan
Preheat oven to 400 degrees. Toss squash and onion in olive oil and good seasons and roast for 45 minutes until soft and brown. While veggies are roasting take the dough out of the freezer so it defrosts. Don't take it out too early. If it gets too soft it becomes really hard to work with. Once defrosted spread out on baking sheet. Poke some holes in it with a fork and spread Allouette all over. Top with roasted squash and red onion. Sprinkle top with parmesan. Put back in oven for 20 minutes or so (until crust is golden brown). Note: You can roll out the dough or not. It really just depends on personal preference. I usually do not.
Pommes Ana with Leeks
6 Russet Potatoes
1 Leek white part only, finely sliced
2 T melted butter
2 T Extra Virgin Olive Oil
Salt or Truffle salt
1 T butter
Slice potatoes super thin (I use a food processor but a mandolin would also work). Toss potatoes in mixture of 2 tablespoons each olive oil and melted butter and salt to taste (I am very generous with salt).
Melt the remaining tablespoon of butter in a springform (or pie pan) over medium heat and toss half the leeks on the bottom. Place half the potatoes over the leeks. Sprinkle with more leaks and top with the remaining potatoes. (If you have the time and/or patience you can overlap the potatoes really pretty. I have neither and it's always pretty enough).
Bake in a 400 degree oven for around 50 minutes until the potatoes are nice and soft and golden.
Brussel Sprouts in Zinfandel Sauce with Pomegranate Seeds
For the Sauce:
1/2 cup Red Zinfandel
1/2 cup Cranberry Juice
1 shallot, minced
Salt, pepper, sugar or honey to taste
2-3 T Extra Virgin Olive Oil
Simmer wine and cranberry juice for around 15-20 minutes until reduced. Remove from heat and mix in shallots and season to taste. When cooled whisk in olive oil.
For the Brussel Sprouts:
1 lb Brussel sprouts (you can half or quarter them if they are large)
1/2 packet good seasons Italian dressing
2-3 T olive or canola oil
2-3 T Pomegranate seeds
Toss Brussel Sprouts in Italian Seasoning and olive oil. Roast at 400 degrees for 45 minutes. Shaking the pan occasionally so all sides brown evenly. When golden and crispy remove from oven and toss with Zinfandel sauce. Top with Pomegranate seeds.