Our 2024 holiday gift sets are now available. Shop Now!

Thanksgiving Meal Preparation & Enjoyment

The changing colors following another bountiful harvest have us thinking about the coming holiday season and sharing good food and wine with friends and family. Simplify your holiday preparations while enhancing what’s on the table with recipes and tips for a joyful season ahead.

Our Thanksgiving meal will begin with guests enjoying a glass of Dollarhide Estate Vineyard Sauvignon Blanc, Napa Valley Estate Rosé or Dollarhide Estate Vineyard Muscat Canelli with light appetizers to include Blue Cheese Brioche, Deviled Eggs and Hummus with Green Olive Tapenade. Family and friends will fill their glasses with Napa Valley Estate Virtú, Napa Valley Estate Élu, and Rutherford Estate Vineyard Merlot as they take a seat at the table to enjoy a Roast Turkey and sides, including Green Beans with Almonds, Koji Roasted Carrots, Potato Pave, Potato Purée, Cranberry-Blood Orange Relish, and Holiday Stuffing Muffin Cups. For dessert, we like to serve Dollarhide Estate Vineyard Muscat Canelli paired with a rich cheesecake. For additional recommendations and recipes, visit our popular 7 Ways to Win at Thanksgiving blog post.

We wish you and your loved ones health and happiness as you share the joy of the season.

 

Preparing Your Turkey with Estate Chef Vince Sanchez

I like to brine my turkey. I don’t feel it needs basting as long as I’ve done my job with a good brine. I combine salt, water, chili flakes, garlic, lemon, honey, thyme, parsley, bay leaves, rosemary and black pepper. I brine the bird for 24 hours, rinse and then air dry for 48 hours before cooking.

I also sometimes separate white and dark meat so that I don’t overcook them. I brine and roast the turkey breast in an oven cage and confit the legs. You will not have the ‘whole bird’ presentation for your table, but the result is just as delicious.

Most years, my family requests a deep-fried turkey. For this method, brine and then be sure to dry the bird out thoroughly. Deep fry it for 45 minutes to achieve that fried perfection on the outside, juicy and tender on the inside.

How ever you choose to prepare your Thanksgiving turkey, be sure to give yourself a little extra prep time to alleviant stress and remember to get out of the kitchen and enjoy the day with family and friends – glass in hand filled with your favorite St. Supery wine. Cheers!

Blue Cheese Brioche

Ingredients

Ingredients
1 thick slice brioche
1-2 tbsp brown butter*
2-3 tbsp crumbled blue cheese, preferably Original Blue from Point Reyes Farmstead Cheese Company
Drizzle of fresh local honey
1/2 tsp of finely ground dried mushrooms. We use a mix of candy cap and porcini.
Coarse sea salt

Directions
Remove the crust from the brioche slice and cut it into two equal rectangular or triangular pieces. Heat a small nonstick pan over medium heat and add about half of the brown butter.

Learn more about Blue Cheese BriocheGet The Recipe

Thanksgiving Menu Recommendations

Appetizers
Blue Cheese Brioche & Deviled Eggs
Dollarhide Estate Vineyard Muscat Canelli
Napa Valley Estate Rosé

Main Course
Koji Roasted Carrots
Green Beans with Almonds
Potato Pavé & Potato Purée
Holiday Stuffing Cups
Cranberry-Blood Orange Relish
Roast Turkey
Napa Valley Estate Virtú
Rutherford Estate Vineyard Merlot
Napa Valley Estate Élu

Dessert
Gingerbread Cheesecake
Dollarhide Estate Vineyard Muscat Canelli

A bottle of wine serves around 6 glasses, depending on the size of your pour. Have a mix of white, rosé and red wines on hand.

Learn more about Thanksgiving Menu RecommendationsShop Wine Selections

Koji Roasted Carrots

Ingredients

For Carrots:
800 grams baby carrots
¼ cup koji
170 grams orange juice
Zest of 6 lemons
10 grams salt
10 grams curry powder
80 grams olive oil
50 grams butter

For Yogurt:
340 grams (1 cup) yogurt
10 grams Garam Masala
10 grams salt
7 grams garlic powder

Learn more about Koji Roasted CarrotsGet The Recipe

Potato Purée

This recipe absolutely elevates a humble side dish into one of our all-time favorite Thanksgiving sides.

Ingredients

Approx. 2 ½ lbs Yukon gold potatoes
10 oz unsalted butter (2 ½ sticks)
1/3 cup whole milk, warm
2 tbsp dehydrated garlic
2 tbsp roasted garlic purée
2 scant tbsp coarse sea salt, plus more to taste

Procedure: 

Peel and dice the potatoes, placing them into a container of cold water as soon as they are cut. Cut the potatoes as evenly as you can so that they will cook uniformly.

Learn more about Potato PuréeGet The Recipe

Hailing an Empire Cab Cocktail Recipe

Enjoy a holiday weekend cocktail with friends and family.

Ingredients

Single Serving

2 Dashes Angostura Bitters
1 oz Bourbon Whiskey
1 oz St. Supéry Cabernet Sauvignon
0.25 oz Simple Syrup (1:1 water/sugar)

(can change to between .25 oz and .5 tsp based on personal preference)

 

Learn more about Hailing an Empire Cab Cocktail RecipeGet The Recipe


November 2, 2024

Categories: Inside St. SupéryThe Chronicles

Related Articles