Holiday Weekend Recipes And Wine Pairings

24 Nov 2021 by Sandra Escobedo in Cuisine, Decorating, Event, General, Home, Pleasure, Products, Spirits

We’re in the middle of Thanksgiving festivities. For some last-minute inspiration for your holiday get-togethers, Cakebread Cellars has you covered with some festive and delicious recipes.

These festive recipes were created by 30-year industry veteran and Cakebread’s Culinary Director, Brian Streeter. He has dedicated his career to Napa hospitality and culinary education, leading the winery’s programming that helped put Napa’s food and wine pairing scene on the map.

Check below for delicious wine pairings perfect for the weekend.

Cakebread Cellars 2018 Napa Valley Chardonnay Reserve
SRP $60
Cakebread.com

Each of the individual vineyard lots undergoes fermentation in French oak barrels, and a significant portion of the wine is fermented with its native yeast to enhance body and complexity. Portions of this wine also receive a secondary malolactic fermentation before aging more than a year in barrel on the yeast lees. With blending, we balance the vivid fruit intensity with elegance and finesse. The Chardonnay Reserve opens with aromas of creamy golden apple, peach, and baking spice that lead into intense, concentrated flavors of sweet apple, melon and pear. This is a balanced, fresh wine, with the kind of acidity that makes pairing easy.

Apple and Butternut Squash Soup

1 large

2 ½ lbs.

2

3 T.

½ tsp.

¾ tsp.

1 tsp.

1 c.

4 c.

pinch

4 oz.

 

3 oz.

2 T.

2 tsp.

 

   onion, sliced

butternut squash, peeled and cut in 1” dice

Gala apples, peeled, cored and sliced

olive oil

ground mace

ground cinnamon

salt

apple cider

chicken stock

grated nutmeg

crème fraiche

 

unsalted pumpkin seeds

vegetable oil

Vadouvan spice mix*

 

  
Heat oil in a large saucepot over medium-low heat.  Add the onion, squash and apple to the pan.  Sauté, stirring occasionally for 15-18 minutes until the mixture begins to caramelize slightly.  Stir in the mace, cinnamon, salt and continue cooking for 1 minute.  Add the apple cider and bring to a simmer for 2 minutes.  Then add the chicken stock, and return to a simmer.  Lower heat to medium-low and cook for 30-40 minutes until squash is tender.  Puree in batches in a blender until smooth.  Return to the saucepot and season with nutmeg.
Meanwhile heat a medium skillet over medium high heat.  Add the vegetable oil, pumpkin seeds to the pan.  Toast the seeds for 2-4 minutes stirring occasionally to color slightly.  Add the vadouvan spice during the last minute of cooking.  Remove from heat and sprinkle with pinch of salt.

To serve, heat soup and ladle into warm soup bowls.  Garnish with a dollop of crème fraiche and sprinkle with the toasted pumpkin seeds.

Enjoy with a glass of Cakebread Cellars Chardonnay Reserve.

*Note: Vadouvan is a French curry blend.  It can be ordered from www.wholespice.com .  If unavailable substitute curry powder in its place.

Cakebread Cellars 2019 Two Creeks Anderson Valley Pinot Noir
SRP $45|
Cakebread.com

These Anderson Valley pinot noir grapes are crushed into open-top tanks and fermented with native yeasts. Part of the wine ferments with the stems, which gives the wine spice and complexity. Gentle punchdowns reintroduce the cap of skins to the fermenting wine, for ideal extraction of color, flavor, and tannin, while aging in new French oak enhances complexity. Aromas of sweet black cherry, raspberry, rose petal and violet carry over onto a fresh palate of raspberry and flavors. Round, silky tannins support the bright fruit, and a touch of minerality complements the delicious red fruit expression over a smooth finish.

Smoked Turkey

Brine:

2 gal

2 c.

1 ½ c.

1 head

2 tsp.

4

4

1

6 sprigs

3 sprigs

4

1

2 c.

    

water

salt

sugar

garlic, cut in half

cracked black peppercorns

whole cloves

whole allspice

Navel orange, cut in sections

fresh thyme

fresh rosemary

bay leaves

turkey, about 12-15 lbs.

apple wood smoking chips
Bring one gallon of water to a boil with the remaining ingredients for the brine. Stir to dissolve the salt and sugar. Remove from the heat and add another gallon of cold water. Allow to cool to room temperature.  Place turkey in a large plastic garbage bag and set in the bottom of an ice chest. Pour the brine over the top of the turkey and tie the bag in a knot to close. Set another bag of ice on top and close the lid on the cooler. Brine overnight. The next day remove the turkey from the brine and set on a resting rack. Pat the bird dry and allow to come to room temperature while you prepare the grill.

Soak the wood chips in cold water for an hour. Fill a fire starter chimney three quarters full with charcoal. Place newspaper underneath and light. Once coals have turned white, place around the edges of the grill kettle. Set the grill grate on top and set the turkey in the middle. Add a handful of the wood chips to the coals. Place the lid on top and make sure the vents are open. Cook the turkey at around 350°F. When coals start to die down, start another small batch of charcoal in the chimney to add to the fire with another handful of wood chips (do not add unlit charcoal directly to the existing fire. The fumes from the charcoal as it burns initially can give an off flavor to the turkey.) Continue cooking until the turkey registers 165°F around 2 ½ -3 hours. Remove from the grill and allow to rest for 15-20 minutes before carving.

Enjoy with a glass of Cakebread Cellars Two Creeks Pinot Noir

 

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THIS ARTICLE IS WRITTEN BY

Sandra Escobedo

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