Many local wine producers will spend the Thanksgiving holiday in their home kitchens, whipping up dishes from handed-down recipes or new concoctions made from fresh, locally grown ingredients. Here are few recipes.
Grizzly Peak's pumpkin risotto with prosciutto
2 cups peeled fresh pumpkin (cubed)
3 cups low-salt chicken broth
2 cups finely chopped onion
1 large garlic clove, minced
1 cup uncooked Arborio rice
1/4 cup pinot gris
2 tablespoons grated Romano or Parmesan cheese
2 tablespoons minced fresh parsley
1/4 teaspoons salt
1/4 teaspoons white pepper
1 ounce very thinly sliced prosciutto or lean ham (1/4 cup)
Steam pumpkin, covered, 15 minutes or until tender; set aside. Bring broth to a simmer in a saucepan (do not boil). Keep warm over low heat. Coat a large saucepan with olive oil; place over medium heat until hot. Add onion and garlic; sauté 5 minutes, Add rice; sauté 1 minute.
Add wine; cook 1 minute or until liquids nearly absorbed, stirring
constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes). Stir in pumpkin; cook 2 minutes or
until thoroughly heated. Remove from heat; stir in cheese and remaining
ingredients. Serve immediately.
Trium's Thanksgiving leftover recipe
2 cups diced leftover turkey (prefer dark meat for flavor)
2 cups diced sweet potatoes (can be leftover or pre-cooked)
1/2 cup diced celery
1/2 cup diced onion or leftover pearl onions
3/4 cup cranberries, crushed with juice
1/2 cup merlot, cabernet sauvignon and cabernet franc wine blend
1/2 teaspoons orange zest
Salt and pepper
Olive oil to coat sauté pan
Heat oil in a sauté pan and add celery, onion and orange zest. Sauté until onion and celery are cooked through. Add turkey and sweet potatoes, and heat through or until slightly crisp. Add the cranberries and wine and toss to coat and heat; cook down until adsorbed, scraping pan to loosen browned bits. Adjust salt and pepper to taste. Serve with salad and leftover dressing or rice on the side.
Ledger David Cellars' scalloped potatoes
3 pounds russet potatoes
4 tablespoons butter
2 cloves garlic, minced
1/8 cup chenin blanc
1 cup shredded Gruyere
1 cup heavy cream
½ cup milk
1 teaspoons hot sauce
Peel potatoes and drop into a bowl of cold water and preheat oven to 300 degrees. Combine the cream, milk and hot sauce. Sauté shallots and garlic in 1 tablespoon of butter and cut the remaining butter into small cubes. Once the shallots and garlic are soft, add the wine and cook for 5 minutes, then set aside.
Butter a shallow 10-inch baking dish. Slice potatoes into 1/8-inch rounds and place in a dish to cover the bottom. Sprinkle a layer of potatoes with 1 teaspoon salt and ½ teaspoon pepper, one-third of the cheese, one-third of the butter cubes and then begin a second layer following the same instructions. For the final layer, top with the cheese, sprinkle with salt and pour on the cream-milk mixture.
Bake for 90 minutes to 2 hours at 300 degrees, uncovered until a knife can be inserted into the slices without resistance.