Posts tagged ‘Thanksgiving’

November 16, 2010

Thanksgiving Wines | Persephones’s Drinks Cabinet

You may have noticed that I like to enjoy a nice wine with dinner all the time now and then.  So of course I wanted to give extra thought to the wine pairing for my favorite food holiday: Thanksgiving.  I visited with my friends Josh Shapiro and Miss McCoy at Vino 100 Short North to figure out what would taste great with my dinner, and heck, your dinner, too.  Persephone’s always happy to help!  Here are our picks.

Feeling Bold and Modern?

Josh recommends that you pair your bird with a rosé from Provence.  While rosé used to have a terrible reputation in the 80’s as overly sweet and well, kinda gross, now rosés are being rediscovered by the cool kids.  Not just for summer drinking anymore, Provence rosés add a smidge of elegance to a holiday meal.  A couple of good ones are Commanderie Bargemone ($17) which is delicate and has a dry finish, and Domaine de Terrebrune Bandol ($30), which was awarded 90 points by Wine Spectator.  The nice thing about these is that they appeal to both red and white wine crowds.  Success!

The Right Red

Beaujolais, also being touted as Gamay, referring to the grape, pairs well with a rich holiday meal.  The acidity in Beaujolais partners skillfully with the turkey and rich gravy.  These are not the unserious Beaujolais Nouveaus you’ve read stories about.  These are beautiful, balanced wines that have black fruit and cherry flavors.  The 2008 Pierre Chermette ($19) is lushly fruity and velvety with a peppery finish.  For a Cru Beaujolais, Josh recommends the Domain Chignard Les Moriers 2008 ($25).  This is what’s being served at his house.  No word yet if he is accepting reservations.

Whites that Work

read more »

Advertisements
November 12, 2010

The Thanksgiving Salad Course | Pomegranate Arils, Goat Feta, Mesclun

With all the work that will go into a lavish Thanksgiving meal, the last thing you want to think about is the salad course.  I have a simple recipe for you.

I scored a couple of Pom Wonderful Pomegranates from my friend Rachel at Hounds in the Kitchen in exchange for a ride home from our book lunch with David Tanis.  Pomegranates hold special meaning for Persephone.  I’ve been waiting until they’re in season to get a good photo.  Now’s the time.  I digress.

For the salad, sprinkle the ruby jewel arils from the pomegranate and some goat feta (like from Integration Acres, it’s fabulous) over local greens and top with a honey and fenugreek vinaigrette.   I know.  Fenugreek.  I encourage you to fill your spice cabinets a little at a time, preferably through bulk spice buying at places like North Market Spices, because my guess is you don’t have ground fenugreek in there.  Not too commonly called for in many Food Network recipes.  But if you hang around the Kitchen, I promise to show you lots of other ways to use it.  In fact, there are already a few up, do a quick site search to look them up.

Simple Greens, Pomegranate Arils and Goat Feta with Honey Fenugreek Vinagrette | serves four as a first course, or two for a lunch

3 T olive oil

1 T balsamic vinegar

1 t honey

1 t Dijon mustard

1 t ground fenugreek

Salt and pepper to taste

In a small bowl, whisk together all ingredients.

3 large handfuls of greens (I love Honeyrun Farm), big pinch of fresh mint leaves

Arils from 1/2 a pomegranate (How to remove?  Ask Martha.  She knows everything.)

3 to 4 ounces of crumbled goat feta (I love Integration Acres)

Dress salad greens with the vinaigrette.  Divide between four plates, sprinkle the arils and goat feta.

Playlist included Holiday, by Vampire Weekend.

%d bloggers like this: