Mari Wells Coyle

Mari Wells Coyle
Mari Wells Coyle, Winemaker l photo by Freda Banks photography

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!

2 comments:

  1. I love it! I'm definitely bringing this to our Thanksgiving feast :) I'm in charge of a veggie and salad. Perfect!!

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    Replies
    1. I'm so glad! It's so good and so easy. This serves about 4 people, so you may need to double it for a bigger group:)

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