This bottling included a number our our estate white wines, and our every popular Lemberger. Our chef has served Lemberger with roast turkey, goose then duck for the last three Thanksgivings, so he made us a streamlined Thanksgiving meal. Since we were also bottling our Frambelle, he also added a decadent dessert course.
1 package frozen puff pastry
3 T. butter
8 oz. cremini mushrooms, sliced
1 oz. dry porcini
1 red onion, chopped
1 t. poultry seasoning
1/4 C. flour
1/2 C. porcini liquid
1/2 C. Perennial Vintners Lemberger
1/2 cup heavy whipping cream
1 1/2 teaspoons Dijon mustard
salt and pepper, to taste
1 1/2 cups chopped or shredded cooked turkey
1 large egg, whisked with 2 T. water
Soak the porcini in 2 C. cold water until soft. Lightly rub pieces to dislodge any grit. Remove pieces, squeeze dry, and chop fine. Reserve 1 C. soaking liquid, avoiding any grit at the bottom.
Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a silpat mat.
Add the butter, mushrooms, onions and herbs to a skillet and saute over medium heat until dry and a bit browned. Sprinkle on flour and cook another few minutes. Add the porcini liquid and wine. Cook until thoroughly thickened, 10-15 minutes. Stir in the cream, Dijon and salt/pepper. Cook until reduced slightly and fairly thick. Set aside to cool.
Cut each sheet of Puff Pastry into 4 equal squares. Divide the turkey between 4 squares. Top with each with 1/4 of the gravy. Roll out each of the remaining Puff Pastry squares so they're a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form "pockets." Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking.
Bake for 20 minutes, or until golden brown. Serve immediately.
Serves 4.
1/3 cup extra-virgin olive oil
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 C. red potatoes (about 1 pound), cut into 1" chunks
2 C. turnips (about 1/2 pound), cut into 1" chunks
2 C. sweet potatoes (about 1 pound), cut into 1" chunks
2 T. fresh rosemary, minced
2 cloves garlic, minced
1 t. sea salt
1 t. fresh ground black pepper
Preheat oven to 400°F.
Toss all ingredients together in a large mixing bowl until evenly coated.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil.
Spread the vegetables evenly onto the baking pan. Place on middle rack in oven and bake for 35 to 40 minutes until tender with browned edges.
Serves 6-8
2 bunches blue-green curly kale
1 C. dried sweetened cranberries
1 C. toasted pepitas (pumpkin seeds)
4 oz. chevre (fresh goat cheese)
1/4 C. extra-virgin olive oil
1/4 C. Perennial Vintners Verjus
1 t. anchovy paste
2 t. Dijon mustard
1 t. sea salt
1/4 t. fresh ground black pepper
Wash then dry kale thoroughly. Remove stem and thick veins. Cut into 3" x 1/2" strips.
Add kale, 2 T. oil and 1 t. salt to a very large mixing bowl. Massage the kale for at least 5 minutes - squeeze handfuls, rub them together, knead it, turn it like bread. The kale will soften greatly.
Whisk together the remaining oil, verjus, anchovy paste, mustard and pepper.
Pour over kale and toss until evenly coated.
Add the Craisins, pepitas and crumbled goat cheese. Toss again to distribute.
Serve immediately or refrigerate until service.
Serves 6-8
1 1/4 C. all-purpose flour, spooned and leveled
1/4 C. unsweetened cocoa powder
1/2 t. kosher salt, plus a pinch for the filling
1/2 C. (1 stick) unsalted butter, at room temperature
1/4 C. sugar
2 large egg yolks
1/2 lb. semisweet chocolate, chopped
3/4 C. heavy cream
Zest of 3 oranges
1 1/2 C. candied ginger, chopped
Preheat oven to 400°F.
In a medium bowl, whisk together the flour, cocoa powder, and salt.
Using an electric mixer, beat the butter and sugar on medium-high until creamy, 2 to 3 minutes. Beat in the egg yolks. Reduce mixer speed to low and gradually add the flour mixture; mix until combined but still crumbly.
Press the dough into the bottom and up the sides of a 7" x 11" rectangular or 9" round tart pan. Refrigerate for 30-45 minutes or until firm. Prick all over with a fork. Place the pan on a rimmed baking sheet and bake until dry and set, 20-25 minutes. Let cool completely.
Meanwhile, in a large bowl, combine the chocolate and pinch of salt. In a small saucepan, bring the cream to a bare simmer with the orange zest for 10 minutes; pour over the chocolate and let stand 1 minute. Stir gently until the mixture is smooth.
Distribute the chopped ginger over the crust. Pour the chocolate mixture into the cooled tart shell. Refrigerate until set, at least 1 hour.