COLOR THE TABLE WITH FOOD AND WINE

A colorful Thanksgiving table is gorgeous. This recipe for roasted brussel sprouts, persimmons and cranberries brightens the holiday and tastes amazing with Thanksgiving wines. We open a lot of bottles at Thanksgiving to taste with the abundance of flavors. I love every color of wine to make the  holiday tablescape complete.  Most of the wines we open have flavors of cranberry, pomegranate, dried herbs, spice, and an earthiness that echoes the time of year.

I have been buying the stalks of brussel sprouts at the store and loving the beauty they bring to my kitchen.  When they are roasted, we all eat them like candy. They have such an earthy flavor and awesome texture.  This season I am combining them with cranberries and persimmons to get caramelized flavors drizzled with balsamic glaze and served with a Petite Sirah. This dish is perfect to add variety to my Thanksgiving table.

The fuyu persimmons have been so abundant this year. I picked a basketful from a neglected tree. This type of persimmon is great for eating, like an apple, and can be found in grocery stores as well.

Fresh cranberries! The best! But, how do you eat them? Roasting cranberries dehydrates them just a touch and concentrates the flavor. The sweetness comes out while the acidity remains. I keep the ingredients pure when possible and combine them together to create a well rounded flavors. I don't like to add sugar to these babies. They are so good just they way they are! It's a philosophy I've adopted in the kitchen from my winemaking style.  Nothing added, just delicious flavors and textures.

                            

Placing thinly sliced persimmons on a baking sheet covered with parchment paper, dries the persimmons and they taste like candy (and look beautiful too!) They dress things up a touch for the festivities and are delish with a bite of stuffing. Yum!

ROASTED BRUSSEL SPROUTS, CRANBERRIES, AND PERSIMMONS

Additions:

1 lb. brussel sprouts, halved

1 C cranberries

2 fuyu persimmons, chopped

4 T olive oil

Trader Joe's balsamic glaze

salt

Protocol:

Heat oven to 350 degrees. 

Place brussel sprouts, cranberries, and persimmons in a large bowl. Add olive oil and salt and toss thoroughly. Spread evenly onto a baking tray. Place in the oven for 30-35 minutes or until brussel sprouts are soft. Remove from oven and drizzle with balsamic glaze. 

CANDIED PERSIMMONS

Additions:

Fuyu persimmons, thinly sliced into rounds 

Protocol:

Heat oven to 350 degrees.

Place persimmons onto a baking sheet lined with parchment paper. Cook for 20 minutes on each side. Remove and let cool to room temperature.

Winemaker's Notes: When I am putting flavors together, I'm always thinking about making them bring out the flavors in wine. The cranberries and persimmon add depth and fruit to the dish that makes it perfect to bring out bigger wines for the table. 

Cheers!

PUMPKIN HUMMUS DIP WITH BARBERA

Pumpkin everything! It's the time of the year. A few of my favorite pumpkin recipes-using the puree-are pumpkin pancakes, pumpkin pie OF COURSE! and this spicy pumpkin hummus. Pumpkin puree is a staple in our house from first rain to Thanksgiving. It's one of those cozy foods that is perfect for fall.  

This spicy hummus recipe is perfect to nosh on while planning the rest of your holiday meals. You know, creating calendars and a timeline for shopping, do ahead recipes, and tracking guest counts. Aye aye aye!  Carving out time to plan festive family celebrations is critical to having a great day. I have a Thanksgiving countdown guide coming out next week. I hope it will help all of you who love to cook for your friends and family. (I'll be including wine tips too!) 

Spicy Pumpkin Hummus Recipe

Additions:

1 C dried garbanzo beans
1 t baking soda
16 oz. pumpkin puree
3 T tahini 
2 cloves garlic
1 t cayenne pepper
1 t cumin
3 T lemon juice
3 T olive oil
salt and pepper to taste

Protocol:

Place garbanzo beans in a bowl. Cover with water and 1/2 t baking soda. Soak overnight.

Drain and rinse beans. Add beans to a large stockpot with enough water to cover beans plus 2 inches and 1/2 t baking soda. Cook until soft, approximately 1 hour. 

Drain beans and add to food processor. Blend garbanzo beans and pumpkin puree until smooth. Add remaining ingredients and blend until creamy. Serve with sliced vegetables and warm pita bread.

Coincidentally, I was tasting my friend’s Barbera which was delicious with this dip. I added thinly sliced lamb shoulder and some greek dressing to make a Mediterranean meal.

Winemaker’s Notes: 

Barbera is a really dense wine with a profile of brambly fruit. When made to my liking it also has a firm structure and bright acidity. The earthiness of the pumpkin, garbanzo beans, and cumin spices show off the fruit in the wine. The combination of flavors is delicious. Cheers!