We wear many hats here at Don’s Appliances— one of those hats is that of gracious host. On October 17th, Chef Anthony and Palate Partners hosted a night of fun in the Don’s Appliances’ Experience Center. There were delicious, Thanksgiving-themed snacks, wine and great company. If you weren’t able to make it, not to worry! The recipes with suggested wine pairings are found below. Check out our November event, a vinegar tasting and cooking demo with Chef Anthony here.
Turkey Stuffing Bruschetta Paired with Le Vigneron de Mont Ventoux Cuvee des 3 Masses Basses Cote du Rhone Rouge
Ingredients (for Cranberry Sauce):
• 12 ounce bag of cranberries (fresh or frozen)
• 1 cup sugar
• 1 strip orange or lemon zest
• 2 tablespoons water
Total time: 37 minutes
Directions:
1. Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer ½ cup to a small bowl.
2. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
3. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries.
4. Add sugar, salt and pepper to taste and cool to room temperature before serving.
*For this recipe, we provided the cranberry sauce directions. Pair this with your favorite stuffing recipe and make your own delicious turkey stuffing bruschetta!
Sweet Corn and Bacon Salad Paired with Sem Igual Vinho Verde 2015
Ingredients:
• 6 slices bacon, diced
• ½ onion, chopped
• 16-ounce package frozen corn; OR 2 cans of corn, drained; OR 4 cups (about 8 ears) of freshly cut kernels
• 4-5 green onions, sliced
Total time: 30 minutes
Makes 4-6 servings
Directions:
1. In a large skillet, sauté bacon and onion over medium-low heat until bacon starts to get crisp (about 10 minutes). Remove bacon and onion and set aside. Discard most of the bacon drippings; leave about 1 tablespoon (enough to coat bottom of the pan).
2. Add corn and seasonings to drippings in skillet. Increase heat to medium-high. Cook, stirring occasionally, until corn is heated through and any moisture is cooked out.
3. Return bacon and onion to the skillet, add green onions. Mix well.
4. Garnish with extra green onions.
5. Serve immediately, or refrigerate and serve cold.
Pumpkin Cream Filled Phyllo Dough Cups Paired with iPola Moscato d’Asti
Ingredients:
• 1 package phyllo cups
• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 2 teaspoons cinnamon
• 1 cup pureed, canned pumpkin
• Chopped pecans (optional)
Total time: 25 minutes
Directions:
1. Remove phyllo dough cups from their packaging, place on a cookie sheet and sprinkle with cinnamon and sugar. Follow baking instructions – but you will bake them for about 10 minutes until they are golden brown.
2. In a medium-sized mixing bowl, combine your powdered sugar, cinnamon and heavy whipping cream. Mix with a hand held mixer until the whipping cream holds its form when you remove the beaters from the cream – stiff peaks.
3. Taking ½ cup at a time, carefully fold in the pumpkin puree. You want to do this slowly to be sure not to deflate your whipping cream.
4. Spoon the mixture into the phyllo dough cups, sprinkle crushed pecans on top (optional), and serve!